What kind of fish is peeled fish?
The scientific name of skinning fish is green fin horse-faced bream, also known as horse-faced fish. The common name of Chaoshan is: Dizai and skinning fish are called rubber fish in Shanghai and Fujian and Zhejiang, and lard, cobbler fish, bread fish and roasted horn in the north.
Skinned fish is a kind of warm near-bottom fish, which is mainly distributed in the east, south, yellow sea, Bohai Sea, Korea and Japan, and also found in South Africa. Not only the yield is high, but also the fish season is concentrated, and its main flood season is from early February to late May. At present, the output of East China Sea is the largest, and the highest annual output has reached about 250,000 tons, which has become the second marine economic fish species after hairtail in China.
Is peeled fish a deep-sea fish?
Warm bottom fish in the open sea, but also found in shallow waters, so it is not a typical deep-sea fish.
Rich in a variety of amino acids, its nutrition is easily absorbed by the human body, so it is very suitable as a source of supplementary nutrition for the elderly, developing children, frail patients and patients with gastrointestinal diseases.
How to make peeled fish delicious?
Braised and peeled fish in brown sauce
Cross the peeled fish and marinate with a little salt 15 minutes; Shred ginger, chop onion into grains and slice garlic for later use.
Pat a thin layer of raw powder on the pickled fish.
Heat a wok, add hot oil, fry the fish on one side until golden brown, turn over and fry until cooked, and serve.
Leave a little oil in the pot, saute the ginger, onion and garlic, add a proper amount of water, add the fried fish pieces, and pour the braised sauce, cooking wine, pepper and a few drops of balsamic vinegar to boil.
Turn to medium heat and simmer for about 5-7 minutes. Take out the fish pieces and leave the soup.
Thin the thicken with water starch, drop a few drops of sesame oil and pour it on the fish pieces.
Tips
1, when frying fish, the pan should be hot and the oil temperature should be high, so that the fried fish will not break the skin; In addition, when frying, don't turn it frequently. Fry it on medium and small fire and then turn it over. Don't have water on the fish before frying it. Try to dry it.
2. The peeled fish I bought this time is very big, weighing only 2 kg, so the fish is very thick, and the surface is scratched for easy cooking and more delicious.