Where is the origin of spring fish?
Spring fish can be caught in many areas along the northern coast of the Pacific Ocean and the Atlantic Ocean, and it is produced in Heilongjiang and the lower reaches of Tumen River in China all the way to the coast of Taiwan Province. However, due to indiscriminate fishing, the number is greatly reduced and it is being protected. Most of the spring fish on the market are caught in Canada and Norway.
Breeding habits of spring fish
Spring fish usually live in the sea, and adult fish spawn at the seaside estuary in spring. The spawning date is from March to May every year, and the hatching place is usually in larger river tributaries and shoals. The fish eggs hatch after10 ~ 20 days.
At the end of the first summer, the body length of the young fish can reach 3 ~ 4 cm and the weight is10 ~ 30 g, and the young fish will grow into a fish in about 2 years.
There is also a strange phenomenon of spring fish, that is, it will devour a large number of its young fish in high-yield years, thus playing a role in quantity regulation.
Nutritional value of spring fish
Spring fish has high nutritional value, especially rich in calcium, which is especially suitable for children, osteoporosis patients and the elderly who are growing up. However, people with allergies should pay attention to it. The female fish that is about to lay eggs is very delicious.
The usual way to eat spring fish is barbecue, but it should be noted that roe will explode if it is roasted too much, and it will taste better if you sprinkle wine before barbecue.
In Russia, spring fish meat is also used as the raw material of pies.
In Japan, many fresh spring fish are made into sashimi.
In many other countries, the cooking method of spring fish is mainly frying.
In addition, in countries of origin such as Iceland and Norway, spring fish are also canned in large quantities for export.