Is saury Spanish mackerel?
No, they are different.
Saury is the only species in sauropod, and it is also one of the important food fish. Its scientific name is Cololabis saira, which is taken from the local name of this species in Mu Yi Peninsula, where saira is Russian (сарра). Both Chinese characters and Japanese are' saury', probably because its body is as slender as a knife, and the production season is in autumn. Saury is a very common fish in food cooking in East Asia. Round and rod-shaped; There are 5-6 flippers behind dorsal fin and 6-7 free flippers behind gluteal fin. There are many protrusions, but they are not long, and their teeth are thin and weak; The back is dark blue, the abdomen is silvery white, and the back of the snout and tail stalk is slightly yellow.
The difference between saury and Spanish mackerel
The difference between families and genera
1, Spanish mackerel: Spanish mackerel is a warm pelagic fish in the animal kingdom, Chordata, Chordata, Skeletal Fish, Perciformes, Scophthalmus and Scophthalmus.
2. saury: saury is a kind of superficial migratory fish, belonging to the animal kingdom, Chordata, Vertebrata, Skeletal Fish, Kiwifruit, Oolong and saury.
Morphological difference
1, Spanish mackerel: Spanish mackerel is long and flat, showing a spindle shape. Generally, it is 25-50cm long and weighs 300-1000g. The largest individual can reach 1 m and weigh more than 4.5 kg. The tail handle is thin, with three raised ridges on each side, and the ridge in the middle is the longest and highest. The head is taller than the body. The mouth is large, slightly inclined, with large teeth and sparse arrangement. The body is small and round, and the lateral line is irregular and wavy. There are black circular spots in the center of the body. There are two dorsal fins. The first dorsal fin is long, with fin spines 19-20. The second dorsal fin is short, and there are 8-9 small fins behind the dorsal fin and gluteal fin. The pectoral fin and ventral fin are very short and have no hard spines. The caudal fin is large and deeply forked.
2, saury: saury is round and rod-shaped. There are 5-6 flippers behind dorsal fin and 6-7 free flippers behind gluteal fin. There are many protrusions, but they are not long, and the teeth are thin and weak. The back is dark blue, the abdomen is silvery white, and the back of the snout and tail stalk is slightly yellow. The back and upper side of the body are dark gray-blue, and the ventral side is silvery white. There is a silver-blue longitudinal band in the center of the body. The body length can reach 35 cm.
Origin difference
1, Spanish mackerel: Spanish mackerel is distributed in the western North Pacific Ocean. It is produced in the East China Sea, the Yellow Sea and the Bohai Sea. The main fishing grounds are Zhoushan, Lianyungang and the southern coast of Shandong. April-June is spring, July 7- 10/0 is autumn, and May-June is peak season.
2. saury: saury is distributed in the North Pacific, including the Sea of Japan, Alaska, Bering Sea, California, Mexico and other sea areas. North latitude is 67- 18 degrees, east longitude 137- west longitude 108 degrees, and the favorite water temperature is 15- 18 degrees Celsius. China is mainly distributed in the Yellow Sea and the east coast of Shandong.
Efficacy difference
1, Spanish mackerel: Spanish mackerel has tender meat, delicious taste and rich nutrition, which has the function of invigorating qi and relieving cough and has certain curative effect on weak cough and asthma. It also has dietotherapy functions such as refreshing and anti-aging. Regular consumption can help to treat anemia, premature senility, malnutrition, postpartum weakness and neurasthenia.
2. saury: saury is rich in protein and fatty acids, which is a high-fat and high-protein marine fish ... According to analysis, saury contains unsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid, which are indispensable to human body. EPA and DHA can inhibit hypertension, myocardial infarction and arteriosclerosis.
How to cook saury is the best.
Cooking method: Drain the oil and fry it in a pan or heat it in an oven.
Container selection: 580ml.
Storage method: refrigerate 1 day, and eat as soon as possible within 7 days.
material
Saury 2 strips
The total weight of salted fish pieces is 2%
2 rosemary (about 15cm)
1 dried pepper
Garlic 1 petal (piece)
Ultra-cold pressed virgin olive oil (covering ingredients are required)
The way of doing things
1. Remove the blood tendons from the abdomen and bones of saury, wash, remove the head and tail, and cut into 4 pieces.
2. Put the salt on the fish, let it stand for 15 minutes, and wipe off the excess water.
3. Put saury and spices into a deep pot and pour in olive oil.
When olive oil is heated with small fire, tiny bubbles will appear. At this time, the oil temperature is about 100℃, and the fish is soaked in small fire for about 7- 10 minutes.
5. After cooling, move into a glass jar and refrigerate.