1, the king of the ice sea-salmon. Salmon, also known as salmon, salmon and salmon. Salmon is mainly distributed in the waters at the junction of the Atlantic Ocean, the Pacific Ocean and the Arctic Ocean, and belongs to cold-water highly migratory fish. There are more than 30 varieties of salmon with commercial value, and the common ones are three-trout, golden trout, Pacific salmon, Atlantic salmon, Arctic white-spotted salmon, silver salmon and so on. Salmon is delicious, nutritious and rich in DHA and EPA. It is a common fish raw material in western food and is known as the "Emperor of the Ice Sea" in the food industry.
2, sea chicken-grouper. Grouper is a very valuable marine fish, which lives in temperate and tropical waters and mostly lives in the gap between coral reefs and seabed gravel. Common groupers in life include humpback bass, red grouper, spotted grouper, malabar grouper, moire grouper, brown grouper and snout grouper. Grouper is a kind of high-quality marine fish with low fat and high protein. Its meat is delicious, tender and white, similar to chicken, and it is known as "sea chicken".
3, the king of sashimi-tuna. Tuna is considered as the top ingredient in seafood, with tender and delicious meat, high protein content and rich in polyunsaturated fatty acids. It is a green and pollution-free healthy food recommended by the International Nutrition Association. Tunas are divided into six species: yellowfin tuna, bigeye tuna, bluefin tuna, albacore tuna, bonito tuna and masu tuna, and most of them inhabit the sea area with water depth of 100~400 meters. Tuna swims very fast, such as yellowfin tuna, which can swim up to 75 km/h and maintain a high speed for a long time. It can be said that it is born for speed. Tuna is often made into sashimi, sashimi and sushi, and has the reputation of "the king of sashimi".
4. The nutritionist on the dining table-cod. Cod is a cold-water fish that lives in the bottom of the ocean and the middle and lower layers of the deep sea. There are only three kinds of pure cod, namely Atlantic cod, Greenland cod and Pacific cod. The first two species are distributed in the North Atlantic and the Arctic Circle, while Pacific cod are mostly distributed in the northern Bering Strait, gulf of alaska and Los Angeles. The meat of cod is white, fine, tender, thick, with few thorns. The meat is sweet and not greasy. Cod is rich in nutrients, such as protein, vitamin A, vitamin D, calcium, magnesium, selenium and other nutrients, and its fat content is low, so it is widely favored by people. The Nordic people call it a "nutritionist" at the dinner table.
The above is all about the kinds of deep-sea fish that are often eaten.