What kind of fish has less bones, is delicious and cheap? My answer is: Among the common fish in our Tai'an area, the only one that can meet the above three conditions at the same time is sea bass. Sea bass is also known as sea bass, perch, etc. There are two kinds of sea bass and white sea bass. They are distributed in the western Pacific and coastal areas of my country. The main producing areas are Qingdao, Shidao, Qinhuangdao, Zhoushan Islands and other places. Sea bass is rich in protein, multivitamins, and trace elements such as calcium, magnesium, zinc, selenium, and copper. It not only has good therapeutic effects on nourishing the liver and kidneys, benefiting the spleen and stomach, resolving phlegm and relieving coughs, but also maintains the nervous system. plays an important role in its normal operation. ?

As can be seen from the name, sea bass is a type of sea fish. In addition to large beam bones and rows of spines, there are very few small spines in the body. This is mainly due to the high pressure in sea water, which affects sea bass. Affected by environmental factors, the thorns are relatively small and few. It has much fewer spines than the freshwater fish we usually see, such as carp and silver carp. It is larger than the hairtail and pomfret among seawater fish, so it also has fewer spines.

The meat of sea bass is relatively firm, especially in the shape of garlic cloves when cooked. It tastes fragrant, tender and delicious. Whether it's steamed, braised or stewed in sauce, it's all delicious.

In our Tai'an area, the current purchase price of sea bass is about 25 yuan per kilogram. As the New Year approaches, the price rises slightly. It usually remains at about 20 yuan per kilogram, which is about 1.6-1.7 per fish. Jin, the cost of each fish is about 20 yuan, which is about the same as the cost of carp. The price/performance ratio is much higher, so it is slightly cheaper.

To sum up, I think the fish with few spines, delicious and cheap is sea bass.

The methods of steaming and braised sea bass have been shared in previous questions and answers, so I won’t go into details here. Today I will share with you how to make braised sea bass in sauce.

The braised sea bass is made by putting the sea bass directly into the prepared braised fish soup without blanching the water and removing the oil, then simmering it over low heat until cooked, and then thickening the soup. The finished product has a rich sauce, the fish meat is neither fishy nor raw, and is delicious. Especially when eaten with rice, it is delicious and goes well with rice. If you want to make such delicious sea bass, you need to pay attention to the following technical points:

1. Use Sanhe oil: We use Sanhe oil when making braised sea bass in sauce, Sanhe oil is Mix peanut oil, cooked lard and scallion oil in a ratio of 1:1:1 to braise fish. Adding peanut oil and cooked lard can not only increase the flavor of the sea bass, but also make the soup thicker. The function of the scallion oil is to cover the peculiar smell of the fish and increase the flavor.

2. Add water instead of fresh soup when stewing:

Many colleagues add fresh soup to stew the fish in order to make the finished product more fragrant. I I think it's inappropriate because fresh sea fish already has enough umami flavor, and adding fresh soup will cover up its unique umami flavor.

3. Add beer instead of cooking wine: Cooking wine has an obvious effect of removing fishy smell, but it is not as good as beer when braised fish. Fish braised in beer not only has the effect of removing fishy smell, but also makes the fish taste more delicious. .

4. The soup does not need to be thickened: When we usually make freshwater fish, the final soup needs to be thickened before pouring on the fish, but seawater fish does not need it. Sea bass contains a lot of colloids, and the soup that is simmered until the end is very viscous and naturally thick. It is naturally translucent when poured on the fish, and it tastes better when paired with rice.

As long as you focus on the above technical points, you can make delicious braised sea bass in sauce. Now it’s time for me to share. I will introduce the method of making braised sea bass in detail. I hope the topic owner can refer to it.