What is the name of the fish that makes a steak of mackerel

Whiting. There are diagrams.

Cod (scientific name: gadus), also known as eel, is one of the main edible fish. Cod is native to the cold waters of the North Atlantic Ocean from northern Europe to Canada and the eastern United States.

At present, the main producers of cod are Canada, Iceland, Norway and Russia, and the main production area of Japan is Hokkaido. Cod is one of the world's largest annual catches and has important economic value.

On both sides of the North Atlantic, it generally inhabits the near bottom, and its distribution extends from the nearshore to the abyssal zone. It is a valuable edible fish, and its liver can be made into cod liver oil. It has three dorsal fins, two anal fins, and one palatal whisker.

The body color is varied, from pale green or pale gray to brown or pale black, and can also be dull red to bright red; There are dark spots on the body. Typical catches can weigh up to kilograms (25 pounds), but the largest can be meters (6 feet) long and weigh up to 91 kilograms (201 pounds). Feeds on other fish and invertebrates.

It is a voracious migratory fish with a large appetite. Both the eastern and western North Pacific produce cod (gmacrocephalus) is similar to Atlantic cod, but is smaller, up to 75 cm (30 in) in size, mottled light brown, and has a white lateral line.

The name of the place is big-headed blue, largemouth, big-headed fish, mentai fish, water-mouthed, broad-mouthed fish, big-headed fish, and stone intestine fish.

It's cod, and it's delicious.

MackerelIn fact, it refers to mackerel, which has many species, the more common late branch is the Chinese mackerel, and the mackerel also has the common name of swallow fish and pointed horse.

Mackerel, scomberomorus niphonius, has a long and narrow body with a bluish-black head and back. It is generally 25 to 50 cm in length and 300 to 1000 g in weight. It is distributed in the western part of the North Pacific Ocean, and is produced in China in the East China Sea and the Yellow Sea.

and the Bohai Sea. <>

Introduction

It is distributed in the western part of the North Pacific Ocean, produced in the East China Sea, the Yellow Sea and the Bohai Sea, and in the South China Sea to Wenchang, Hainan.

The sea area near Puqian is the most famous. The main fishing grounds are Zhoushan, Lianyungang off the coast and the southeast coast of Sandanyuan Mountain, and the spring flood is in April and June, the autumn flood in July and October, and the peak season in May and June.

Mackerel cholesterol.

It is low in content, rich in DHA elements that improve human brain intelligence and a large number of proteins and amino acids.

As well as calcium, iron, sodium and other trace elements, but also has refreshing and anti-aging and other dietary therapeutic effects, regular food for ** anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.

and other symptoms have certain auxiliary effects.

The mackerel produced in Hainan is delicious in the north of Wanning Port.

The back of this fish is black and blue, the abdomen and sides are silver-gray, the scales are thin, the adult mackerel is long, generally about 1 meter, the teeth are sharp, and the devouring is fierce. It likes to swarm and lives in the pelagic layer of the ocean, mainly preying on small fish and shrimp.

Shandong is called mackerel, and Hainan and Zhanjiang are called mackerel. Said to be a kind of fish. The big difference in price is a matter of quality and quantity.

For example, the mackerel produced in Hainan is delicious in the north of Wanning Port, so it is the most expensive (twice the price of Sanya), and the fish here is in the peak season during the New Year, and it is also sold the most expensive, because the fish is delicious during the New Year. And every year, the gift of mackerel is a more valuable New Year's gift in Hainan.

During this period, the ** of mackerel will also rise from 34 yuan on weekdays to nearly 100 yuan. In recent years, the e-commerce of mackerel brands has also grown rapidly with the development of new retail, and the demand for mackerel has increased year by year.

As a result, the population is gradually decreasing, and in 2011 mackerel was still in the top 10 of Hainan's total catch, but has long since fallen out of the list. With the decline of the population and the explosion of market demand, more than 80% of the blue-spotted mackerel that has been caught have been found to be young fish, and the IUCN has also upgraded the mackerel rating to near threatened. In order to have mackerel on the table every year, the state has also formulated the minimum catchable size of blue-spotted mackerel of 380mm.

I remember that in the early years, every year in mid-May and mid-June at Airplane Bay, you can see a lot of people pulling fish on the shore for fun. The so-called "pulling fish", four or five large hooks are tied to the fishing line, but they are not loaded with bait, only to see them spread their legs, hold a sea rod in both hands, sweep back 30 degrees in the direction of their heads, and throw forward forcefully, "...... squirrel".”

The sinker draws a beautiful arc in the air with the fishing line, and with the sound of "tom", the sinker enters the water 30-40 meters from the shore, and the fisherman who does not wait for the sinker to sink to the bottom shakes up the reel to reel in the line. When the hook is pulled back and dodged in time, the hook will pierce their bodies and be dragged to the shore, some with their heads broken and some with their stomachs pierced. The fish was so small that it was discarded on the ground and dried and pierced in the stomach.

The fish caught was mackerel, which was not about a pound in weight, and had a spindle-shaped body with dark gray patterns, no scales, and sharp teeth in its mouth. In addition to this method of empty hook fishing, it is also possible to fish with bait.

In all parts of the country, the mackerel on Hainan Dazhou Island is the most delicious. There are many origins of mackerel, in the mainland, such as Dalian, Weihai, Yantai, and Bohai, mackerel is called mackerel, and it is delicious to make mackerel dumplings. The mackerel in the interior are relatively small, a few catties in size, and the small ones are less than a catty, and the back of the fish is all blue dotted patterns.

The mackerel of Hainan Dazhou Island is different from the mackerel in the mainland, the mackerel of Hainan Dazhou Island is mainly produced from the north fishing port of Wanning Port and Wuchang fishing port, it is abundant from November to February of the following year, the sea area here is clean and pollution-free, a mackerel is small 10 catties, generally 20-40 catties weigh one, the back of the fish is striped one by one, and the fish body is very fat. Pan-fried is the best! Hainan mackerel is hundreds of times more delicious than those from the mainland, Thailand, and Malaysia, and the tip of CCTV's tongue has been photographed.

It's a great gift! During the New Year's holidays, Hainan is the first choice for gifts!

MackerelThe best way to eat is to fry it until you don't need to add a lot of seasoning, which can highlight the tenderness of the mackerel, as follows:

Ingredients: 500 grams of mackerel.

Excipients: oil 30 ml; light soy sauce 30 ml; salt 4 grams; Cumin powder.

3 grams; 1 piece of ginger; 1 green onion; 2 cloves of garlic; Green onion ginger cooking wine.

10 ml; 10 ml of white vinegar.

Here's how:

1.Wash the fish first and soak it in the blood.

2.After slicing the mackerel, add shredded ginger, minced garlic and green onion.

3.Then add light soy sauce, salt, white vinegar, green onion and ginger cooking wine and stir well.

4.After grasping and mixing evenly, put it in a tight bag and put it in the refrigerator to refrigerate overnight.

5.Then electric baking pan.

Pour in the appropriate amount of oil and add the marinated mackerel.

6.Press the low fire button.

7.Fry until golden brown on the surface and sprinkle with cumin powder.

8.Finish. Serve on a plate and serve.

1. Differences between families and generas: mackerel and mackerel.

It is also called mackerel, although it is the same class and the same order, but the families and genera of the two are different. The family to which mackerel belongs is mackerel, and the family to which mackerel belongs is mackerel; Mackerel belongs to the genus Mackerel, while mackerel belongs to the genus Mackerel. It can be seen that the two are two different fish and should not be confused.

2. Difference in body size: There are certain differences in the body shape of mackerel and mackerel, but the difference is not particularly large. In general, the body length of mackerel is between 20-40 cm, while the body length of mackerel is between 25-50 cm.

Comparatively speaking, mackerel will be slightly larger. However, if mackerel and mackerel are of different age groups, it would be inaccurate to distinguish them based on their size alone.

3. Geographical differences: Mackerel and mackerel are both marine fish living in the ocean, but the specific distribution areas of the two are not the same. The distribution area of mackerel is the western part of the Pacific Ocean, in the Atlantic Ocean.

It is also distributed along the coast. The main distribution area of mackerel is the western part of the North Pacific Ocean, and it is also distributed in the coastal waters of China.

Mackerel is a marine fish, distributed in the western North Pacific Ocean, produced in the East China Sea, the Yellow Sea and the Bohai Sea, and is most famous in the South China Sea near Wenchangpuqian in Hainan.

The meat of mackerel is delicate and white, glutinous and fresh, rich in nutrition, and the taste of the tail is particularly good, and the price is cheap. It is known as "pomfret mouth, horse mackerel tail". Mackerel is native to New Zealand.

After the autumn of each year, it is frequently active in the East China Sea, the Yellow Sea and the Bohai Sea in our country, often in the blue waves, forming a large area of blue-gray gray, stirring up the splash, and the scene is magnificent.

Mackerel is a kind of warm water migratory fish in the offshore water, fish period: April to June because of the feeding on aquatic animals such as fish and shrimp, so mackerel is born plump, is a kind of high-quality seafood fish with high economic value.

Mackerel has low cholesterol content, rich in DHA elements that improve human brain intelligence and a large number of proteins, amino acids and trace elements such as calcium, iron, sodium, etc., and also has dietary therapeutic effects such as refreshing and anti-aging.

The mackerel meat is spiny and less, the meat is tender and delicious, and the folk have the praise of "partridge roe deer on the mountain, mackerel in the sea". There are various ways to eat it, it can be eaten fresh or pickled. When eaten, it can be steamed, fried, copied fish fillet, etc.; If you use fish to make porridge or decoction as soup, the color and taste are beautiful, sweet and delicious, especially the mackerel soup with balls, it is really a must-have seafood with fragrant, fresh soup and delicious taste, and it is a human delicacy suitable for all seasons, young and old, Chinese and foreign, and the diners praise the same.

Overnight mackerel should not be eaten to avoid poisoning.

It is a saltwater fish, and relatively speaking, the taste of this fish is relatively good, and the meat is relatively thick, so it is relatively good.

Mackerel is not a deep-sea fish, they are offshore warm-water migratory fish, the western part of the North Atlantic, the East China Sea, the Yellow Sea, the Bohai Sea, etc. are the main production areas of mackerel.

As far as I know, this is of course a freshwater fish, and at present, marine fish can also be cultivated slowly in freshwater.

Mackerel is a saltwater fish, and it is caught in some coastal fish farms.

The horse's foot fish is a marine fish or a freshwater fish horse's foot, so it belongs to the sea fish, and this is only available in the sea.

Mackerel is a saltwater fish, not a freshwater fish, and freshwater fish do not have this kind of fish.

This is a sea fish, not a freshwater fish Well, the fish is still very good, you can give alms to eat a little.

Mackerel is not a freshwater fish. It is a marine fish, a fish that grows in the sea.

Normally, it is freshwater and saltwater amphibious. They spend more time in freshwater waters.

Is mackerel a marine or freshwater fish? In the case of mackerel, it should belong to the fish in the seafood.

Is mackerel a marine or freshwater fish? It should be a marine fish, a kind of fish in the sea.

Personally, this description, it can be the former, this fish.

This should be a sea fish, not a freshwater fish, you can go up to Du Niang to check it out.

In my impression, mackerel should be a sea fish, not a freshwater fish, but a fish in the sea.

Mackerel, also known as mackerel, mackerel, mackerel, horse mackerel, skewer black, long and narrow body, head and back of the body blue-black. They are generally 25 cm to 50 cm long and weigh 300 g to 1,000 g. It is found in the western North Pacific Ocean, and is found in the Yellow Sea and the Bohai Sea.

The body is elongated and narrow, and the head and back of the body are blue-black. There are several series of blue-black round spots on the upper side, the abdomen is white, and there are horned spines behind the dorsal and anal fins. In summer and autumn, they often migrate in groups over long distances.

Mackerel has less bones and more meat, more body fat, and "snow cabbage" with the same roast delicious and abnormal, can be used as "smoked fish", can also be salted and pickled, is a good sedan chair and dish for rice.

Life Nuclear Source Habits:

Mackerel that live in the upper shut-up layer of the ocean have a dark dorsal color, mostly blue-black, dark blue or dark.