This is flounder.

Flounder is also known as flatfish, left-mouthed fish, partial-mouthed fish, flatfish, sandy fish, toothfish, fish, etc.

Flounder is a strange fish that has eyes on one side and no eyes on the other. But on the side with eyes, there are two eyes close together, not just one. Moreover, the character of flatfish does not like to swim at all. When it swims in the water, it swims horizontally, unlike other fish that swim vertically, so it does not need "two pieces to fit together". One only needs to look at a turbot from the fish market to understand this situation.

Flounder is a large family, including not only the Flounder family, but also distant relatives such as the Plaice family, the Sole family, and the Glossulidae family. The names are also different in different places. In Jiangsu and Zhejiang, it is called flatfish, in the north it is called partial fish, in Guangdong it is called left mouth fish or earth fish, and some people call it sole fish. It is generally called flat fish. In ancient times, some people mistakenly thought that flounder and plaice were one female and one male, because they swam closely together in pairs, with their eyes facing outward, as if they were a couple moving side by side, hence the legend of "Phoenix Double Fish Flounder". When Li Yu, a native of the Qing Dynasty, described the love story between scholar Tan Chuyu and female artist Liu Miaogu, he simply named the script "Flounder". In fact, two flounders of the same species can never get together.

However, the newly hatched flounder does not look like this. Its eyes are on both sides of its head. How do the eyes of flounder move? Ichthyologists have found that when a small flounder grows to 3 cm long, its eyes begin to move. The eyes on one side move to the top of the head, gradually passing through the upper edge of the head. Move to the other side and don't stop until you're close to the other eye. At the same time, the flounder gradually sinks to the bottom of the sea, and then lies on its side on the bottom of the sea, with the side with its eyes always pointing upward. However, the position of the eyes of different types of flatfish is different. The eyes of sole and sole are on the left side, while the eyes of sole and sole are on the right side.

Flounder is also known as flat-mouthed fish, left-mouthed fish, partial-mouthed fish, flatfish, sandy fish, tooth fish, fish, etc. The body of the flatfish is flattened laterally and has an elongated oval shape. The general body length is 25 to 50 cm. Weight 1500-3000 grams. The mouth is large and obliquely cleft, the two jaws are equal in length, the upper and lower jaws each have a row of sharp teeth, the tail peduncle is short and high, and the two eyes are on the left side of the head, with bulging eyeballs. Mainly distributed in the western North Pacific. my country's Yellow Sea and Bohai Sea produce more, while the East China Sea and South China Sea produce less. Flounder is one of the rare and valuable economic fish in the ocean. Each 100 grams of meat contains 19.1 grams of protein and 1.7 grams of fat. The meat is fine, white and tender. It can be eaten fresh or processed into canned or dried salted products. In addition, it has anti-inflammatory and detoxifying properties. , strengthen the spleen, replenish qi and other effects, cod liver oil can be extracted from its liver.

★ How to make halibut:

·Braised halibut

Halibut, called "nette fish" in Shanghainese, is one of my favorite fishes. ,

Although this kind of fish is delicious, it is very tiring to wash, especially when scraping the fish scales. One side is black, which is easier to scrape, and the other side is white, eh. . Not to mention how hard it is~~

Ingredients: 500g halibut, cooking wine, salt, sugar, dark soy sauce, MSG, sliced ??ginger, shredded green onion.

Method:

1. Wash the flounder, scrape the scales, remove the internal organs, drain and set aside.

2. Heat the oil in the pan, add the ginger slices, and fry the fish until browned on both sides.

3. Add oil to another pan, pour the fish into it, and add 2 tablespoons of sugar, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, and 1 teaspoon of salt. Carefully turn the fish body so that both sides of the fish body are evenly colored. , after 7 minutes, add half a teaspoon of MSG, and sprinkle with shredded green onions after serving.

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·Sliced ??flounder

Ingredients:

Flounder (2kg) 1 /4 pieces, 10cm radish, 4 pieces of green perilla, 3cm pieces of seaweed, 10g of young leaves, appropriate amount of soy sauce.

Preparation method:

1. Debone three pieces of flounder and peel off the skin.

2. Cut into 5mm thick fillets as shown in the pattern.

3. Slice the radish.

4. Soak the seaweed in water overnight, boil it, soak it in cold water, take it out and cut it into appropriate sizes.

5. Place the radish slices on a plate, place the fish slices on a plate covered with green perilla, use seaweed, young leaves, and wakame as garnishes, and add soy sauce to taste.

·Fried flounder

Ingredients:

1500 grams of fresh flounder, 100 grams of eggs, 100 grams of flour.

Seasoning:

250 ??grams of cooking oil, 50 grams of sherry, appropriate amounts of white vinegar, refined salt, and pepper.

Cooking method:

1. Wash and remove the head and tail of the halibut, cut into 150g pieces, sprinkle with refined salt, white vinegar, pepper, and sherry and marinate for about 10 seconds. After 15 minutes, coat with a layer of flour, then a layer of egg wash, and set aside.

2. Heat the pot and pour in cooking oil. When the oil temperature is 50%, add the fish pieces piece by piece and fry until golden brown and fragrant, then it is ready to eat

Features: Fragrant Tender and delicious

·How to prepare grilled halibut with herbs and lemon:

Mix halibut meat with salt, white pepper, olive oil, lemon juice, Sweet Basil, a little starch, and a little white wine. Then marinate each piece of fish for about half an hour, then cover each piece of fish with bread flour, arrange them in a baking pan with lemon slices spaced apart, sprinkle with shredded onions and garlic slices, put it in the oven, and bake until golden brown

·Steamed halibut

Crack off the fish scales, cut open and take out the intestines, cut into pieces, put them in a basin and wash them clean, then pour in salt, 500 grams/one tablespoon, wine, stir and pinch with your hands Pinch and marinate for 15 minutes, then wash it, put it on a plate, add chili, ginger, green onion, allspice, 2 tablespoons of water, then steam it and it's OK

·Grilled Alaskan Halibut

Ingredients:

Halibut, kiwi, onion, salt, black peppercorns, olive oil, barbecue sauce, Tiantianxian, honey

Operation:

1. Cut the halibut into strips, add black peppercorns, salt, Tiantianxian, barbecue sauce, and onions and marinate for 1 hour. Use a towel to absorb the water, then dilute the honey and spread it on the fish. , brush with olive oil and put in the oven or (fry in a pan) and put on a plate;

2. Place kiwi fruit on the edge of the plate.

·Grilled flounder

Ingredients: flounder pepper butter flour pink salad oil refined salt garnish: fried potato chips

Method:

1 halibut (about 180 grams), 5 grams of pepper, 10 grams of butter, 1 tablespoon of flour, 1 tablespoon of salad oil, 5 grams of refined salt, side dishes: 100 grams of fried potato chips

1. Remove the scales, gills, and guts of the fish, and carefully remove all mucus from the edges. Then, use a knife to make cross cuts on both sides of the fish body, sprinkle with pepper and salt, marinate for 30 minutes, and then evenly coat both sides of the fish with dry flour.

2. Put the mermaid and salad oil in the baking pan, fry it for 3 minutes on high heat, turn it over and fry for 2 minutes on high heat. Melt the butter while the pan is hot, coat the fish body, and add Bake in the oven at a temperature of 250°C for 8 minutes, take it out and put it on a plate, and put fried potato strips on the edge of the plate.

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