A, chub and chub then the main difference is what
1, from the living environment, chub in the waters of the upper, to diatoms, green algae and other phytoplankton for food. Chub inhabits the upper and middle layers of the water, feeding on zooplankton such as daphnia.
2, from the size of the head, the chub and chub head are very large, but the chub head is more bigger, can account for 1/2 of the body or even more, so the chub is also known as the big head fish or fat head fish.
3, from the fish body scale color, chub body is black spots, while the chub is all white scales, no black spots, it is easier to distinguish.
4, from the meat, chub meat delicate, fish head rich in gelatinous protein, most suitable for making chopped pepper fish head, garlic fish head, curry fish lips, fish head tofu soup. Chub meat is slightly loose, and the fresh flavor is not as good as chub. Chub has more small thorns and is not convenient to eat, chub is better.
5. In terms of the way of fishing, fishing chub 40 centimeters deep, fishing chub 60 centimeters deep. Fishing chub fill acid bait, fishing chub fill stink bait. Because they both live in the upper water layer, the fishing method used for chub and chub is float fishing. They differ a little bit in the distance of the hook from the water surface.
Price difference:
1. Chub: also known as white chub, chub, one of the four big fish. The price is cheaper, usually 2-3 dollars.
2, chub: also known as bighead carp, fat head fish, one of the four big fish. The price is generally more expensive than bighead carp, usually 4-5 yuan.
Differentiation of appearance:
1, look at the body color
The body color of the bighead carp above and below the lateral line has no black spots, while the bighead carp has black spots. Body color distinction is more obvious, but can only distinguish between fresh chub and chub, if dead a few days later, or made into a delicious, it is not easy to distinguish, then use the following methods to distinguish.
2, look at the abdomen
For the chub that can not be distinguished from the body color, the chub can be seen from the abdomen at a glance, the chub abdomen has a prong, that is, there is a very obvious crease in the center of the abdomen, and the chub is called the abdomen is smooth, no crease. This method of differentiation is very practical and can further determine the chub and chub.
3, look at the proportion
If the fish made dishes, on the table, this time you need to look at the proportion of the head and body, chub head small body large, chub head large body small. Specifically, the body of the chub (gill cover to the base of the caudal fin) is about 3 times the head, while the body of the chub is 1 to 2 times the head, the gap is obvious, easy to distinguish after making a gourmet meal.
Two, chub how to do delicious
Braised chub
Materials:
Chub, green onion, ginger, garlic, dried peppercorns, star anise, noodle sauce, cooking wine, salt, sugar, cilantro
Practice:
1, fish cleaned and cleaned, cut into pieces.
2, dry the water on the fish.
3, hot pan under the cold oil, oil is hot, down into the fish block to turn a small fire frying.
4, both sides of the frying brown and remove.
5, green onions, ginger, garlic, dry pepper, star anise burst pan and stir fry, pour the wine, the fried fish into the pot.
6, add not more than half of the fish body of boiling water, add four sea noodle sauce stew in medium heat.
7, in the middle of the turn once, add the right amount of salt and sugar to continue to stew.
8, until the soup is basically dry, add monosodium glutamate (MSG) and chopped green onion, cilantro out of the pot can be.
Tips:
1, frying fish, be sure to wait until the oil is hot before the fish; frying, do not rush to turn over, to wait for the flavor to waft out of the periphery of the yellow and then turn over, or else it is easy to stick to the pan.
2, stew must add boiling water, otherwise the fish is tight and fishy, affecting the texture and flavor.
3, because the fish through both sides of the frying, so do not need to add too much water.
Garlic chub
Materials:
live fish, salt, wine, rice flour garlic red, green chili, ginger, green onions, chicken broth, rock sugar, wine, pepper soy sauce, vinegar, soy sauce
Practice:
buy a tail section, wash, salt, wine, marinate for 20 minutes, washed, drained, wiped dry, puffed on a thin layer of rice flour into the frying pan on both sides. slightly fried, take out, frying pan put a bowl of garlic, frying yellow, do not burn, put the fish, fresh spicy red and green chili, ginger, green onion, chicken broth, rock sugar, wine, pepper, cover, burn to taste, add soy sauce, vinegar, and then cook for a few minutes, add a few drops of old pumping color, well, the fish on a plate, the juice thickened thinly, poured on fish, sprinkle with chopped green onions.
Three, chub which people can not eat
Chub although rich in nutrients, but a lot of patients should not be eaten, such as suffering from colds and fever, scabies, anasarca, itchy skin disease, eye redness and pain, mouth ulcers, constipation, lupus erythematosus, and other conditions of the patient can not eat chub.
Hyperthyroid patients also can not eat chub fish, because chub fish will lead to enhanced inflammation.