Double skinned swordfish:
Knifefish, the scientific name of (鮆鱼), also known as the mul, the type of mullet, the fish, usually inhabited in the estuary near the sea, in mid-March each year began to swim into the Yangtze River, in the middle and lower reaches of the entrance to the freshwater rivers to spawn. March-August is the peak season for swordfish, but the quality is best before the Qingming Festival. The swordfish is abundant in the middle and lower reaches of the Yangtze River, from the mouth of the Yangtze River until the Jiangxi Jiujiang are produced swordfish, Fujian, Zhejiang also produced, but to Yangzhou, "Guazhou deep port out of the halt fish" is the most beautiful, long and narrow body shape, color and lustre of silver and white, rather like a knife, so Su Dongpo said: "want to see the closing of the net out of the silver knife! ", Du Fu said: "out of the net silver knife chaos", said the swordfish.
Swordfish meat is delicious, fat and not greasy, per 100 g can contain protein 10.9 g, fat 2.2 g, carbohydrates 412 sparkling calories 334.944 kJ, calcium 126 mg, phosphorus digging 6 mg, iron 1.4 mg and other nutrients. Swordfish body shape flat narrow, thin meat and thin skin, should not be disemboweled to take the viscera, but to use chopsticks from the mouth of the fish into the abdomen to dig the gall bladder to remove the dirt, which is the swordfish when cleaning and chipping and other fish is different. Knifefish to bead fresh, tender meat, oil, soft thorns, soup is famous for its scales are the most beautiful, so the processing should not be removed. Knifefish flavor is extremely rare and beautiful, Song Dynasty Liu Zai has a poem praising: "...... pen with ginger, cinnamon and pepper, uncooked incense floating nose, puffer fish ashamed of poison, river perch ashamed of tasteless." Yangzhou Qing Dynasty has a proverb cloud "rather go to the house of the world, do not give up this fish amount." Swordfish are all delicious, even the head of the fish also tastes good, rather than lose the ancestral house, but also do not want to give up the head of the swordfish. This exaggerated statement is also enough to prove that the knife fish flavor is not unusual. Guazhou's big swordfish called "do not board fish", taste very fresh, Li Kasawong reputation for "spring delicacies". Cooking swordfish steamed, braised, deep-fried, smoked method, but also out of the meat to make mush for fish round. Famous Lai have steamed swordfish, double skin swordfish, hibiscus swordfish, white fried swordfish silk, dry fried swordfish, cabbage swordfish round soup, roasted swordfish and so on. Should be boiled, steamed for the best, eaten fresh and tasty.
Double skin knife fish is a famous dish in Yangzhou, a touch of fish. Cooking to remove the thorns. There are two ways to go to the thorns: one is cooked after the cook to maneuver, touch the card thorns, the so-called "skin in the front of the meat uniform, exquisite search and tick: in the whole body"; a raw material with a knife batch to remove the big card, spine, take the meat cooking. Yangzhou double skin swordfish for brine: juice milky white, also known as "white juice double skin swordfish".
Steamed anchovies
Ancient name for anchovies is anchovy, anchovy, because of the scales under the belly of the armor such as arrowheads, commonly known as arrowheads. Yellowtail line show and flat, like bream and long, color from silver, meat delicate and fat, is one of the valuable freshwater fish, is listed as China's "shad, sturgeon, pomfret, yellow" the first of the four famous fish. China's anchovies are mostly produced in the Xijiang River, Qiantang River, the lower reaches of the Yangtze River, especially in the lower reaches of the Yangtze River yield the most, and rich and plump, is the famous "Yangtze River, one of the three fresh", of which the anchovies in Zhenjiang is most famous.
Yellowtail has been a delicacy since ancient times, and in the Southern Song Dynasty, Diao Yao's poem "Wyatt's old residence in the mouth of the surprise" reads, "The crabs and shads are delicious for the spring net, and the fragrance of the phase orange is sent to the sea voyage." In the Song Dynasty, Chen Zao's poem "Early Summer" reads, "The pomegranate blossoms of Anshi are scarlet with fresh blood, and the leaves of the cool lotus are green and blue. The shad is in the market and the dolphin is gone, and it is already the day of hitting wheat in the south of the Yangtze River." In the Qing Dynasty, Zong Yuanding's "Staying with Friends" said, "The newly bloomed orchid and cymbid are in full bloom, and the first anchovies are in the market. The best time is March, how can I leave the river and return?" Hong Liangji "day in the middle of the festival near the scene in the wai Li" cloud: "plum nuts such as beans and apricots such as pills, peach fruit into a fist full of dishes; last night the riverboat came to the sea port, shad three feet persuade to add food." But the shad also have defects, its meat in the thorns more like hair, so Su Dongpo has "shad more bone" regret.
In late spring, the first arrival of anchovies called head fat, and later the name of the cherry anchovies. People eat anchovies for a long time, made a lot of experience than this fish should not be boiled, braised as well as steamed, with bamboo shoots, asparagus and even the scales of the best steamed food. Su Dongpo, however, preferred "hot anchovies", leaving a popular poem: "bud ginger and purple vinegar hot silverfish, snow bowl to two feet, there are still peach blossoms in the spring, the flavor of this better than perch."
The nutritional value of anchovies is very high, the body contains protein, fat, iron, calcium, phosphorus, riboflavin, vitamin A and other nutrients, known as the "King of Fish". Yellowtail to the annual Qingming to the Dragon Boat Festival during the most fertile, yellowtail scales under the fat, reproductive body thin taste difference, so the folk have "shad to replica bags replica bags replica bags replica bags replica bags replica bags replica bags replica bags replica bags replica bags replica bags replica bags china said, and yellowtail out of the water that is dead, so in due course and fresh for the expensive. Cooking generally do not remove the scales, with scales steamed to maintain its true flavor. Yuan Mei, a famous gourmet in the Qing Dynasty, said: "Shad steamed with honey wine, such as the method of treatment of swordfish is better. ...... million can not be cut into pieces, plus chicken soup to cook; or go to its back. Dedicated belly, the true flavor is lost."
Braised catfish
In the Northern Song Dynasty, Su Dongpo was relegated to Huangzhou, Hubei, tasted the delicious catfish, so the poem "play for catfish a great" passes: "pink stone head is still boneless, snow-white dolphin is not medicine people, send word of the public and the Hebe, why not beg to the water elves." He compared the catfish to the elves in the water, do not have to fight to the death to enjoy the boneless "dolphin". (Note: In many versions, this last sentence reads, "Why not beg for the scales of the water spirit?") It seems more reasonable. Why not let it grow scales on its body? (Because people often think that the scaly fish eat easy to commit old age, so it is not as popular as scaly fish.)
Channel catfish, also known as shad, produced in the Yangtze River Basin. Sichuan called the river group, east of Hubei are called catfish. Catfish body extension tail short. Flat front, rear lateral compression, the body is not scaly, grayish white, creamy white abdomen, slightly pointed rounded anterior protrusion of the kiss, the mouth and stomach, small eyes, whiskers, so Shanghai is also known as its round mouse. Catfish body without fine spines, a keel connected to the head and tail, meat fat and tender beauty, large catfish body length of more than 1 m, weighing up to 10 kg or so. March-May each year is the catfish season, but the beauty of the eight fall, commonly known as: "chrysanthemum catfish". Channel catfish to the United States, since ancient times that is appreciated by gourmets, Yang Shen in the Ming Dynasty, said: "Puffer fish have poisonous substances can be medicine people, anchovies taste beautiful but more thorns, catfish both puffer fish, anchovies, without the defects of the two fish."
In addition to the taste of catfish, but also rich in nutrients, per 100 g of fish containing protein 13.7 g, fat 4.7 g, ash 1 g, calcium 39 mg, phosphorus 143 mg, iron 0.9 mg, catfish protein amino acid composition of a variety of species, and the proportion of the appropriate, the human body can not synthesize the eight kinds of amino acids it has, so it is a high-quality proteins, catfish muscle fibers shorter, lax tissue structure, the human body absorbs The organization structure is loose, the human body absorption rate of up to 98%.
Channel catfish swim bladder fat, can be dried for fish belly, because of its dried products and inlaid in the swim bladder in the shape of a natural pattern and Hubei Shishou penstock mountain resembles, so the folk also known as "penstock fish belly", the famous dish has "chicken penstock fish belly" and so on. Due to catfish dorsal fin spines and pectoral fin spines have poisonous glands, people will be stabbed pain, burning, and even swelling, fever. Therefore, in the initial processing should be careful. Channel catfish for top quality edible fish, in cooking methods, the upper reaches of the Yangtze River more steamed, the middle reaches of the region more braised, the lower reaches of the region more white boiled, but also stewed, braised, blanch and so on. Famous dishes such as steamed catfish, braised catfish, catfish in white sauce, soup blanch catfish.