1. Hairtail
Hairtail, also known as saury, is a deep-sea fish with very high economic value, and it is also known as the four major seafood in China along with large yellow croaker, small yellow croaker and squid. Hairtail meat is tender, with few thorns, convenient to eat and high nutritional value. It is widely distributed and has different varieties, but hairtail dies as soon as it comes out of the water, and there are almost no fresh ones on the market. Because of this, hairtail can't be cultured artificially. Fortunately, the output is large, and the price is cheaper than other deep-sea fish, mostly twenty or thirty yuan a catty.
2. pomfret
Generally, pomfret is indispensable in seafood stalls in the market. Although pomfret and hairtail are both flat, hairtail is very long and needs to be cut into small pieces when it is burned, while pomfret is not big, and all of them are put into the pot. There are many kinds of pomfret, such as grey pomfret, silver pomfret and golden pomfret, with different colors and slightly different tastes, but it is almost impossible for people living in the inland like Gourmet Jun. But no matter what kind of pomfret it is, it can't be cultured artificially just like hairtail, and it can enter the dining table of ordinary people because of its high yield.
3. Spanish mackerel
What impressed Gourmet Jun was a few words on the postcard from Qingdao: I heard that you want to come to Qingdao, too. I recommend you to try the Spanish mackerel jiaozi here, because it tastes terrible. Perhaps just after this sentence, the people in the north are not convinced. After all, Spanish mackerel is well-known in the north. As a high-yield economic fish, it can be braised, fried, steamed and made into fish balls and fish cakes. Its meat is compact, nutritious and inexpensive. Gourmet Jun saw that the Spanish mackerel in the documentary was caught, and there was no breeding, so you can rest assured to eat it!
4. Longli fish
For eating fish, many people hate fishbone. In recent years, Longli fish has been pushed to the "cusp" of the food platform, but the most common question around it is: "Are Longli fish and Basha fish the same fish?" Completely different. The most objective thing is that Longli fish is a marine fish, while Basha fish is a freshwater fish. The two fish look completely different. When you go to the supermarket to buy a big bag of cheap Longli fish fillet, be sure to pay more attention and see what is written on the ingredient list. Longli fish is a kind of flounder. It looks strange and has a thin body. One side is attached to the ground, but two eyes are on the back. As a domestic high-quality marine fish, it is very difficult to breed. Coupled with the scarcity of resources, it can usually be sold for 200~350 yuan/kg, and the meat taste is much better than that of Basha fish. If you really want to eat it, don't be greedy. You know the truth that you can get what you want at a price.
5.leading fish
In the hometown of Gourmet Jun, this kind of fish is often called "tofu fish" because its color is mostly gray and translucent. When cooking, it is easy to break when a spatula is turned gently, just like tofu, and its taste is just as tender as tofu. The thorn of the dragon head fish is particularly soft, and it is unlikely that adults will have anything to do if they chew and swallow it. At present, this kind of fish is not farmed artificially. Because of its high yield, the harvest period is usually only ten yuan a catty, so it is very popular among the public.
Therefore, if you want to save money and eat deep-sea fish, these five kinds are the best choice. Many fish can't be cultured, mostly because of the technical difficulty, and the current high output can meet the supply demand of the market, so naturally there is no need to breed again.