In addition to shark fins, what other fish belong to shark fins?

There is also the boss shark's fin, the plate fish is also known as the boss fish, because its shape resembles the ploughshare head of the farm tool, also known as the ploughshare fish, the scientific name of the hole ray is generally 30-50 cm long, and the width of the body disc is greater than the length. The meat is spiny and less, no hard bones, the meat is delicious, nutritious, and is a well-known tonic in marine fish. China produces in the East China Sea, the Yellow Sea and the Bohai Sea, and the East China Sea and the Yellow Sea produce more.

Its processed fins are nutritious and taste good.

How to eat. Soak in water to soften and eat, make soup, steam and mix cold, or shred fish and add a little red pepper to stir-fry or fry. It can also be braised and eaten, and the taste is incomparably delicious.

I recommend a boss shark fin stewed tofu.

Wash and soak this product until soft, cook it with tofu and ginger slices, green onions, garlic and pepper, salt and oil, and sprinkle some chopped coriander before cooking. The stewed tofu is more tender than the fish.

Sharks are large cartilaginous fish of the ocean.

It is the common name of a group of gill fish with gill slits located on the side, called shark in ancient times, and its temperament is very **, known as"Wolves in the sea"。Shark shark fin, often referred to simply as shark fin, has historically been known as:"Eight treasures of seafood.

One of them, mainly made of the dorsal fin, caudal fin and pectoral fin of sharks, is a very valuable sea treasure, often compared with bird's nest.

Nothing else!

Sturgeon, etc., cartilaginous fish are fine.

Difference Between Small Shark Fin and Shark Fin。Ingredients: 500 grams of dried shark fin, appropriate amount of chicken broth, 125 grams of lard, 32 grams of wet water chestnut

5 grams, 4 grams of monosodium glutamate, 3 grams of sugar, green onion grams, ginger grams, rice wine 75 grams, chicken fat, 4 grams of soy sauce, 4 grams of refined salt, a pinch of pepper.

How to make itFirst, add water to the dried shark fin, put it on a low fire and simmer for four hours, wipe off the sand on the surface of the fins, then soak it in boiling water, simmer it for four hours, the wings can be penetrated, remove the bones, and put them into the hot pot.

Add water to cover the shark fin, green onion ginger, wine, simmer thoroughly, pour out the original soup, so that it can be simmered four or five times, the shark fin can be cleaned of the fishy smell, and then wrap the shark fin with gauze, put it in the chicken soup to stew the rotten chicken soup to not pass the shark fin, two, take the bag, still put the shark fin in the original chicken juice, add soy sauce, monosodium glutamate, wine, sugar, salt, green onion, ginger, lard, pepper and other seasoning, and finally lower the ling.

Shark fin, that is, the fin of shark, is a seafood treasure, belonging to the top eight treasures, produced in China's coastal area, Shandong Yantai area is one of the important production areas. Shark fin began to be used as a high-end cooking ingredient as early as the Ming Dynasty. Its nutritional value is high, rich in protein, fat, calcium, phosphorus, iron and a variety of trace elements and other nutrients.

And it has the effect of tonifying the kidney and preventing aging, strengthening the muscles and bones. It can be grilled, simmered, burned, and stewed for people, and it is more delicious with clear soup and milk soup. "Shark fin with white grill" is famous as a high-class dish.

Shark fins are divided into tropical, temperate, and boreal shark fins. Shark fin from the tropics is the best, the color is yellowish-white, called yellow shark fin, and the best from Luzon in the Philippines is called "Luzon yellow". The color of shark fins from temperate zones is basically similar to that of tropical shark fins, but there are also grayish-white white sand fins of slightly inferior quality.

Most of the shark fins produced in the cold zone are blue in color, and the quality is poor, so they are called green fins.

1. Which part of the fish is the shark fin?

Shark fin is a valuable food made from the fins of sharks, and it belongs to the category of delicacies from the mountains and seas. The shape of the fins in sharks resembles vermicelli, and shark fins are generally processed into filaments of vermicelli as an ingredient, and when cooked, they become transparent filaments. Shark fin contains about 80% protein, but also fat, sugars and other minerals.

Shark fin is a relatively precious cooking ingredient, but the nutritional value is not very high, because the protein contained in shark fin lacks an essential amino acid and is an incomplete protein. The process of making shark fin is very complicated and cumbersome, and it takes a certain amount of time to process professionally, so it is also one of the reasons for the high cost.

2. Is shark fin high in nutritional value?

1. Supplement protein.

Shark fin is rich in protein, which can help nourish **, and people can eat it to achieve the effect of beauty and skin care, which is a good beauty food.

2. Lower blood pressure.

If it is a person with heart and blood disease, the consumption of shark fin can effectively help lower blood lipids, anti-arteriosclerosis and anticoagulation, and can have the effect of prevention and treatment for the cardiovascular system.

3. Nourish qi and appetize.

If you are a friend with qi deficiency or loss of appetite, eating shark fin can effectively appetize and eat, and effectively eliminate the toxins accumulated in the body, replenish the five internal organs, grow waist strength, and benefit tuberculosis. It is a good tonic for people with weak constitution.

3. What are the dangers of eating shark fin?

Due to various reasons such as the ecological environment, there are news reports that shark fin is poisonous, and it is recommended that people do not blindly follow the consumption of shark fin.

The hazards of eating shark fin are:

1. Cause male infertility.

2. Lead to Alzheimer's disease.

3. Destroy nerves.

Although shark fin has a certain nutritional value, but sharks are rare animals, according to statistics, 100 million sharks are killed every year, the country has taken protective measures for sharks, I hope people can think from the environment, the protection of rare animals is our small responsibility. You can choose other valuable and nutritious foods for eating, which can also have the same effect, it is recommended not to be vain, blindly eat shark fin with the crowd, and do not buy it without killing.

It's the fins, both sides of the back, and the tail will be cut off, and the rest will be thrown into the sea

Divided by the body parts of the shark that grows.

Shark fin comes from the shark's fin, mainly dorsal fin, pectoral fin and caudal fin, which can be prepared separately to obtain ridge wings, wing wings and hook wings, in which the ridge wings are mostly triangular, and the two sides are similar in color like hook wings, but the wing wings are mostly long, and the color of the two sides is different, that is, it can be described as "yin and yang color".

1. Hook wing: taken from the tail fin of the hook wing, the whole fin has no bones, so the number of the highest number after processing, the fin needle is thick and long, and the price is also the most expensive, and it is mostly used for loose wings.

2. Ridge wing: (also known as wing) is taken from the dorsal fin of the ridge wing, and the wing needle is relatively young and short, and it is mostly used for wrapping wings.

3. Wing wings: (also known as fins) are taken from the thoracic ridge, the wing needle is the youngest, the wing body is thin, the price is low, and it is mostly used for loose wings.

Types of shark fin and how to rise.

The species of shark fin is the heavenly nine fin. Flocking wings. Sea tiger wings.

Five sheep's wings. Method 1: Cut the edge of the wings with scissors, soak them in clean water for 12 hours, and then take them out and put them in a basin.

Pour boiling water into a basin, cover with a low fire for about 5 hours, take out the shark fin to remove the sand (but do not hang the fin membrane), clean it, add cold water and slowly soak for 10 hours. Use two eye-sparse bamboo grates, clamp the wings, put them in a basin and add water to the pot for about 5 hours (until the bones can be removed), take out the bleaching water to remove the wing bones, remove the sand film and sandwich tendons, and then use the bamboo grate to clamp the shark fins. Put the shark fin in a basin and boil it with water for about 5 hours, then take it out and change the water and cook it again (twice before and after) to remove the peculiar smell (if there is still a peculiar smell, boil it again and rinse it again until there is no peculiar smell).

Method 2: Before the shark fin is raised, you need to cut off the tail of the fin about 3 mm long with scissors, soak it in water for 6 hours, and then put it in boiling water and boil it over slow heat until the sand of the fin skin can be washed off, generally 1-2 hours. Then pour water into the basin and soak until the water temperature drops to the hand can be immersed in water, then use a knife to scrape and wash the fin sand, and then use boiling water to slow fire for about 1-2 hours until the shark fin can be deboned, scoop up the shark fin, cool it with water, remove the hard cartilage of the shark fin and the skin and rotten flesh of the wing feet, sandwich tendons, take out the fin needle, and then put the fin needle out, and then put it into the boiling water and boil it for about 1 hour, then take it out and soak it with water, and then boil and soak it again, so repeat 3-4 times, on the one hand, it is to wash the residual residue and miscellaneous slag. On the other hand, it is to remove the gray odor.