Ankang fish is known to everyone who lives by the sea. Because it has a very unique appearance, it can be said that it looks a little scary, so it also has a name called Ghost Head Fish. It is a fish that lives in the deep sea, so its meat is very fresh and tender. Its liver and fins are quite delicious. In the past, when materials were scarce, people would dry the salvaged Ankang fish in summer and save it for winter.
Ankang fish can not only be eaten raw, but also its liver is the first-class food, which is rich in nutrition and low in cholesterol, so it is very precious. Ankang fish is abundant in winter, and it is most suitable for making hot pot. Ankang fish caught at sea are usually females, and males are generally not seen. This is because the male fish parasitizes the female fish when they are very young, and most of them have become one with the female fish.
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Ankang Fish Liver-Goose Liver in the Sea
Ankang fish liver, also known as French foie gras in the sea, is a delicious food that cannot be missed in Japanese food. There are not many ways to make Ankang fish liver, including boiled with vinegar juice and cooked with sauce. The key is fresh ingredients. Fresh fish liver is cooked in white wine (or sake) and cut into pieces by ice. Its liver tastes soft and refreshing, less greasy than goose liver and more meticulous than duck liver, and it is never tired of eating.
Although Ankang fish is bulky, they are all professional fishing experts, because it really grows a fishing rod. Different kinds of Ankang fish have different lengths, thicknesses, sizes and hardness. Some fishing rods can even glow at the top. Once they find a small fish approaching the bait, they open their mouths and suck it into their mouths.
Although Ankang fish is big, its head is huge and fleshless, and the only part that can eat meat is its tail. Ankang fish meat is as tight as lobster, firm and not loose, full of elasticity, more delicious than ordinary fish, and rich in collagen.
References:
Baidu encyclopedia-Ankang fish