Balang fish is delicious, full of fishy smell, thick and chewy, rich in amino acids and unsaturated fat, invigorating spleen and qi, resolving food stagnation and losing appetite. In southern Fujian, Balang fish is a common fish on every table, which is not only cheap, but also delicious and fishy. It is the representative of domestic marine fish. The common practice is to fry both sides of the fish with soy sauce water, hot oil and onion ginger, then pour in the right amount of soy sauce and cover the pot. Soon the smell of fish will come out. This kind of fish is especially suitable for eating, especially when fish juice is mixed with white rice. You can eat one bowl and three bowls at ordinary times.
Balang fish, whose scientific name is blue anchovy, is called spiny anchovy, rod fish, pond fish, yellow bream and pond fish in some places, and it is a kind of abalone of Perciformes. There are lateral lines, and all or most of the straight parts of the lateral lines have prismatic scales (prismatic scales are generally cut off before eating).
Balang fish is now the largest fish in Dongshan fishermen's marine fishing industry over the years, with an annual output of 654.38 million tons, accounting for about two-thirds of the total aquatic products in the county. Dongshan Island is especially rich in Balang fish, accounting for about 50% of the county's aquatic product processing industry output value and one-third of its exports.
Balaam lives in shallow waters near the sea and can be fished by trawl, dragnet and fixed net. The price of fish changes every day, depending on the catch, market conditions and operation methods.
Dried Balaam fish is made from fresh Balaam fish caught on the same day through traditional cooking and sun drying.
Drying technology of brown fish
First, clean the basket of fresh Balaam fish, put it in a wooden drying net, and put the Balaam fish in order.
Fill up the amount of one cooking, and put a few drawers of octopus in a special cauldron to cook.
You also need to look at the burning wood from time to time to ensure the heat. After a few minutes, you can smell the smell of Balang fish, just like the sweet smell in the tofu shop.
After cooking, hang the net to dry.
Prepare to dry.
The threshing floor, a spectacular Balaam fish, is waiting to be dried.
If you have a chance to eat the freshly cooked dried Balang fish, you will never forget it.
Highlight: Steaming dried Balaam fish is the most primitive way to eat it. In addition to being directly pulled out and eaten with porridge, the dried fish of Balang can also be used as a snack for making tea, an office snack and, of course, cooking.