Leading fish is a frequent visitor to the seafood wholesale market in summer, and its output is relatively high. Also known as toothfish, belly fish, tofu fish, snot fish and so on. It is a carnivorous freshwater fish with milky white body, no scales, a little transparency, high protein content and calcium content, and tender meat than tofu. Even if the fish bones are all soft, you can stew tofu, steam it, fry it spicy, and the crispy skin clicks in your mouth, making the fish soft and waxy.
Balaam fish in summer is the season when many Balaam fish are on the market. This cheap seafood, the scientific name of anchovy, also known as herring, belongs to the bass family. Because of the special living conditions and characteristics of Balaam fish, it is determined that Balaam fish is not suitable for artificial breeding, and its meat is particularly fresh and tender and easy to eat. There are many ways to eat it, whether it is fried, fried, steamed or made into dried Balaam fish, it tastes very delicious. Chaozhou people also likes to cook Balaam fish rice with Balaam fish.
Duobao fish belongs to flounder and is also a freshwater fish. The surface of this fish is not very beautiful, but the nutrients are higher than other fish, especially children. It is necessary to eat some of these fish regularly, which can improve children's resistance. Duobao fish only has the bones of the main fish, with few tiny bones, unique flavor, smooth and nourishing taste, and can be called the leader of fish tenderness. Stewing and steaming are common ways to eat.
Summer is the breeding season for Pseudosciaena crocea. Fresh and full large yellow croaker can be bought in many places. Although the price is not cheap, it has been favored by customers. Yellow croaker is rich in nutrition, contains a variety of nutrients, and its meat is particularly tender and delicious. There is only one main thorn, and there are fewer fishbones, which makes it more convenient to eat. There are many daily practices of yellow croaker. Yellow croaker is fresh and tender, especially suitable for stewing and steaming, and small yellow croaker is suitable for frying and making shrimp skin.
Mackerel Spanish mackerel, also known as mackerel, is a common wild marine fish in coastal cities. It is characterized by its dark blue head and back, very fat and elastic meat and delicious taste. The key point is that old people and children can take it with peace of mind except fishbone and big fishbone without small thorns. Steaming, stewing or jiaozi are all necessary, but they are best eaten or fried. The fish is crisp and delicious. I want to go to another plate after eating one.