Analysis:
According to the information, turbot, the scientific name of Duobao fish, is native to the Atlantic Ocean of Europe and is recognized as one of the high-quality flounder in the world. Its body is flat and slightly rhombic, with black and brown patterns faintly visible in brown. Because of its graceful posture when swimming, it is like a butterfly in water, so it is also called "butterfly fish". It is a marine benthic fish belonging to the genus Scophthalmus of the family Scoliotidae of the bony fish class.
China began to introduce aquaculture from Europe in the mid-1990s, and in a few years, it stirred up a big industry in the northern coastal area of China. In Shandong, Hebei, Liaoning and other places, the culture of giant catfish has developed rapidly, and the fish farming method has been upgraded to the industrial level, becoming a large aquaculture industry. According to the author's knowledge from farmers in Tianjin, the city introduced the original species of turbot (Scophthalmus maximus) from Britain in 200 1 year, with a brood of 0/000000. Because the fish belongs to low-temperature fish, the maximum water temperature should not be higher than 20 degrees Celsius, and it is difficult to raise it in Tianjin in summer, so it was mainly to sell cultivated fish at that time. Factory farming began in the second half of 2004. At present, more than 80,000 commercial turbot fish have been cultured in the city.
This kind of fish is not new to Europeans. It is a species introduced from China. From Britain, France and Germany. The ancient Romans had long regarded it as delicious and gave it the name "pheasant in the sea". In Europe, because of its tender meat and delicate taste, it is a good raw material for making fish steaks and fillets, which has a great momentum of crowding out the steak market.
The general eating method of Duobao fish is whole steaming, which belongs to a very traditional Cantonese style. Some restaurant chefs will start the meat of Duobao fish, and then steam the fish. In the sauce, they even use the red wine sauce commonly used in western food with Japanese cooking sauce. When serving, each Duobao fish steak is placed on a white porcelain platter, which is covered with red wine juice and mixed with condiments such as exposed bamboo shoots, which is as exquisite as a work of art. When eating this dish, everyone gets a fish steak, and in addition, each person is specially equipped with a set of knives and forks, so they can eat steamed fish like "sawing steak" in a western restaurant.