The fish you see not only has no head, but also has no internal organs
I like food with less thorns. It doesn't matter if it is cooked.
Question 2: Why did Ming Taiyu go to the head to sell Ming Taiyu?
Mingtai fish has always been a traditional food that Koreans like to eat. On that day in Tomb-Sweeping Day, every family in North Korea will eat Mingtai fish. In the northeast of China, Yanbian Korean Autonomous Prefecture in Jilin Province is eaten by many people. In Yanbian area, Jilin Province, many people wash the fish in winter, gut them, and then hang them outside for freeze-drying. The water in the fish is sublimated and dried, and the fish is strip-shaped. Tear it off and chew it in your mouth. The more you chew, the more fragrant it becomes. Peel the skin from the dried fish, put the special rice into a complete fish bag and steam it in a pot. Dip it in the sauce when cooking, and it tastes memorable. This is the legendary fish and rice, and it is also a feature of Yanbian.
Westerners call it Alaska largemouth fish, Cod family. People often say that so-and-so is a treasure, with meat to eat, leather to wear, wool to make, and even water to cook, but they completely ignore the feelings of the parties. There's still a little birthright for Mingtai fish. All parts of its body are delicious, but it is covered with religious color. In ancient Korea, people believed that all sacrifices offered to the gods must be accessible, and it was forbidden to throw away any part. Only the whitebait meets the requirements. Its viscera and roe can be used as sauce; Fish heads are extremely delicious after being soaked in soy sauce; Eyes and fish skin are suitable for drinking; Fins and tails can be used to make soup, and ancient Koreans can even make Mingtai fish into 36 dishes.
Compared with other seafood, Mingtai fish is high in protein, low in fat and refreshing in taste. The dried fish of Mingtai is called "Chai Fish" by Cantonese because it looks like firewood. Has the functions of strengthening spleen and stomach, nourishing yin and nourishing blood. Cantonese people often use it to make soup and porridge, such as chaiyu guifei porridge.
Mingtai fish is cheap and nutritious, but its meat is thick and smells like grass. Pay attention to three points when cooking:
1. Wash the blood stains on the abdomen. If you don't want to remove the fish head, you can chop it off from the center of the head and wash it, and insert flower knives on both sides of the fish, which will taste better.
2. After planing the fish, add cooking wine, salt and onion ginger and marinate for 30 minutes to remove the fishy smell.
3. Because the fish is tight, it takes a long time to cook, generally not less than half an hour. When cooking, you can put a condiment such as red pepper to make the fish fresh and delicious.
There are several kinds of mingtai fish according to their production methods. Fresh is called "raw", frozen is called "frozen", and dried directly after hollowing out internal organs is called "dry". It's too hard, abnormal, and it tastes quite tough. You need a hammer to knock it loose before you can go in, just like hazelnut using a vise, which is a foolhardy style. The favorite of wine lovers is Huangtai, which has been exposed to the sun day and night for a month. Its color is bright yellow, but its meat is crisp and chewy. Tearing off a piece of Chili noodles is like lighting a firecracker in your mouth. After a brief dizziness, the smell continued, and then a large glass of beer was washed away.
Question 3: None of the fish in Yanbian has a head. Is it really because there are bugs in your head that you can't eat them? The headless one is called cod, which is similar to the whitebait. The price with and without fish heads is different. Not as expensive as the other party
Moreover, most fish are shredded. Because there is no fish in the fish head, the processing factory likes to collect headless fish!
There is also a Chinese medicine called Baizidang fish, which is dried and bagged. This medicine is not liked by bugs, so there will be no bugs in the fish.
My family has been basking in the sun for 10 years. You don't want your head because there are bugs in it.
Question 4: Why do Pacific fish have no heads?
Question 5: Why does the cod in the market have no head? Because this kind of fish is generally used to make minced meat, the head has no cost, so cut off the head by reducing the transportation cost!
Question 6: Why didn't I buy Mingtai fish with fish head 1? Its head is big, heavy and fishy, mainly because it has parasites on its head, so they have to deal with it at the seaside. 2. Some people say it is sold separately. Fish heads are used to make soup, and the eyes are cooked separately.
What you will see tomorrow is not only no head, but also many internal organs.
I like to eat with less thorns. It doesn't matter if it is cooked. Don't forget to remove the blood grooves and black skin from your stomach.
Question 7: Why do the fish bought in the market have no heads? Those with heads are imported from North Korea and those without heads are imported from Russia. After the Russians fish, they directly take out their heads and internal organs and freeze them. Because westerners don't eat heads and internal organs, the fish sold in our hometown Yanji has heads and internal organs. If it is right, then adopt it.
Question 8: Does anyone know what kind of fish this is? When it was brought, it had no head. The meat is tender and there are no small thorns. There should be cod in the middle.
Cod (local names: Datouqing, Datouyu, Datouyu, Mingtai fish, Shuikou fish, Guangkou fish, Datouxing fish, and stone oak fish).
Pure cod refers to cod, which is divided into Atlantic cod (Gadus morhua), Greenland cod (Gadus ogac) and Pacific cod. [1] There are Pinnaceae in the coding order, and the common concept of cod is extended to Pinnaceae, with more than 50 species, most of which are distributed on the North Atlantic continental shelf. Important species are haddock, blue cod, green cod, marlin, Norwegian long-arm cod and cod.
Cod is one of the largest fish caught in the world every year, which has important edible and economic value.
Question 9: I ate a headless fish in the market before, but I don't know why I sold it again. When I was a child, it was called Korean fish, and later it was called cod 15. It's really Korean fish, but it's also called Mingtai fish, which is a kind of cod. This kind of fish is harmless and edible. Because 1 is sold to Europe, Europeans are used to eating fish fillets; This fish head has low edible value, but it can be used as feed and refined fish oil. So, the fish head was removed.
Question 10: Are all the fish in Yanji raised? Didn't you say that Mingtai fish is a marine fish? Yanji cannot be raised without the sea. Mingtai fish is not farmed. It belongs to deep-sea fish and mainly eats shrimp. Only Korea, Japan and Russia are smaller than Korea, Japan and Russia.
Russian fat fish and China's Pacific fish are all imported from these three countries! The fish that came in were frozen and lifeless! Last year, a meal was about 7000 to1.2000! What else don't you understand? Keep asking!