What fish max is best to eat and why

I occasionally think that the treasure fish is the most delicious, the texture of the fish is super delicate, super smooth, and there is only one big thorn. It seems to be 80 yuan a pound. It's not expensive, o( o....

Boss Fish: The boss is the biggest in the company. Kingfish: It's not big enough to be a king? Angelfish: The fairies are quite big, too. Map Fish: The whole world is on it. That kind of fish doesn't taste bad!

If you have to say that the fish is the biggest and the most delicious, then I think the carp is the most suitable for the requirements.

If you look at the largest, the average shark or whale is a relatively dusty pie, but the shark meat feels very chai when you guess it, and it has a strange smell. It is not suitable for eating.

But carp is different, carp meat is more delicate. And there are a lot of practices. For example, there is a very famous dish called carp baked noodles, which tastes sweet and sour. Very tasty.

The largest of the normal domestic fish is the herring, the sea is pure stupid and cautious fish has not much contact with the herring in the natural waters can easily grow hundreds of pounds, the herring fish is 113 kilograms, the weight of the whole pig, this big herring is also made into a file as a specimen, displayed in the museum, the herring is the giant of the four freshwater fish, the food is large and is to eat meat drops, naturally than those omnivorous fish to grow faster, and the size is large, the herring is also a typical lazy goods, I don't like to be active all day long, except for eating, I lazily sink under the water to raise fat, make preserved fish, and dried fish are quite delicious!

Personally, I think tuna is best eaten by Zheng Ma. Tuna has its own different eating seasons, and there are a few of them. Yellowfin tuna is generally used to make sashimi and sushi, and will be made into canned food, usually eaten in summer bigeye tuna with low fat content, generally morning shirt in autumn and winter to eat albacore tuna is a common raw material for canned tuna sold on the market, with a high yield, so it can be eaten in most seasons.

Fish is considered a nutritious food, and there are delicious dishes of fish on the menu of the hotel. My favorite fish to eat is salmon, which has the best meat, delicious flavor and few bones.

Salmon is a kind of marine fish distributed in the Atlantic Ocean and the Pacific Ocean, as well as the Arctic Ocean and other waters, belonging to deep-sea fish, salmon scales and spines less, orange-red flesh, rich in protein, and higher than other fish, containing DHA has the effect of strengthening the brain and enhancing brain function. Salmon meat is delicate and delicious, it can be eaten raw directly, and can be cooked, but it can not be eaten raw for the baby, if you make salmon, it is best to steam it before eating, which is not only safe but also conducive to nutrient absorption.

Salmon recipe.

Salmon, black pepper, salt, garlic slices.

Cooking wine, olive oil, lemon juice.

Potatoes with green onions. Procedure ]

1.Rinse the salmon and sprinkle some black pepper and salt on each side to taste.

The secret of fresh salmon selection is that the flesh is bright in color, orange-red, evenly distributed in fat, clear in texture, firm in flesh and free of blood.

2.Put it in a sealed bag, drop in an appropriate amount of cooking wine, sprinkle with garlic slices, seal and marinate for 10-30 minutes.

Freshly slaughtered salmon, marinated with only black pepper and salt, highlights the umami flavor.

Slow cooking at low temperature, you need to choose food-grade PP, no odor, can withstand heat 100 degrees sealed bag to make.

3.In the marinated fish stage, the scallion potatoes are peeled and cut into small pieces, the shallots are finely chopped, and the garlic is sliced.

4.Bring a pot of boiling water, pour in a tablespoon of salt, add the potatoes and cook for 5 minutes, until the fork can penetrate the potatoes, remove and drain.

5.Heat a saucepan over medium heat, pour in the olive oil, stir-fry the potato cubes, sprinkle with salt and black pepper to taste.

6.Fry the potatoes until golden brown on each side, add garlic slices and chopped green onions until fragrant, then stir-fry for a while.

Garlic slices and chopped green onions are easy to stir-fry, and they are added at the end to make them crispier when eaten with potatoes.

7.After the salmon is marinated, add water to a deep pot and boil to about 55 degrees, up to 60 degrees, and put the marinated salmon and the sealed bag into a low temperature and simmer for 10 minutes.

If you have an oven at home, add water to a deep baking dish and put the salmon sealed in for about 15 minutes at 50 degrees.

Do not completely seal the bag before putting it in the water, and completely drain the air from the sealed bag by water pressure and then seal it.

It is best to use a deep pot with high heat retention for low-temperature slow cooking, and the effect of constant temperature slow cooking is better.

8.Take out the salmon, pour a little olive oil into a non-stick pan, fry the fish over medium heat until the fish is lightly golden brown, fry the skin for 1 minute, and fry the other side for a few seconds, the shorter the better.

After slow cooking at low temperature, the salmon is as tender as tofu, so take it out with extra care.

Flour the skin of the fish to help cut the skin golden brown and prevent the flesh from falling apart. Pair it with two pieces of mashed potatoes with green onions and avocado tomatoes to complete a drooling meal.

Perch, do not have to Songjiang four-gill perch, just a simple large-mouth black bass in the vegetable market, kill and wash it on the spot, after going home, the green onion section ginger slices are steamed, the water is boiled for 8-10 minutes, it must not be steamed for a long time, pour out the fishy water after the pot, sprinkle the green onion, pour hot peanut oil, and finally pour the steamed fish soy sauce. The fish is smooth and delicious, accompanied by the salty aroma of green onions, peanut oil and soy sauce, and you can eat it layer by layer. By the way, putting in minced garlic will have a different experience.

I love to eat capelin fish, small strips, a belly of fish roe, marinate it, bake it in a pan with cold oil, put the cap on the pot lid and simmer over low heat, wait until the color changes and is cooked thoroughly, turn it over and brush it with oil, add heat to fry it and burn it fragrant, and get out of the pot. When you take a bite, it is crispy and the crunch of the roe in your mouth, which is so delicious.

Different people have different hobbies and like to eat fish.

There are also differences, but the steamer fish is the most delicious.

Everyone's love for fish is different, and the best fish I've ever eaten is fried long white strips.

Bluefin tuna, one of the smackerels of the subclass perch of the class Radial finned fish, is widely distributed in the Pacific and Atlantic waters of the northern hemisphere, with a habitat depth of 0-985 meters and a body length of up to 458 cm. On January 5, 2019, at the first tuna auction of the new year held at Toyosu Market in Tokyo, a bluefin tuna weighing 278 kilograms was sold for a record 100 million yen.

2. Yellowtail. Yellowtail, also known as yellow sweetfish in China, is a warm-water fish of the genus Yellowtail in the family Yellowtail, distributed in the Sea of Japan and the waters south of Taiwan. Throughout Japan, yellowtail is famous as a gilly fish eaten on Chinese New Year's Eve, which is as famous as salmon. The most distinctive feature of its appearance is the black eyeshadow and the yellow band that runs through the head and tail on the body.

Yellowtail has a sweet meat and rich fat that melts on the tip of the tongue and is one of the best ingredients in Japanese cuisine.

3. Songjiang perch.

The prestigious Shanghai Songjiang sea bass, a classic dish of Shanghai cuisine, has always been regarded as a superior delicacy due to its delicious taste, delicate meat, and special cooking skills. It is said that Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, tasted the Songjiang perch, and named it "the first fish in the south of the Yangtze River", and since then the Songjiang Mansion has paid tribute to the imperial court every year. In 1972, when Nixon, the former American **, visited Shanghai, he tasted Songjiang sea bass.

In 1983, the Shanghai Jin Jiang Hotel held a Songjiang sea bass cooking performance in Hong Kong, which caused a sensation in the local Chinese and foreign people. It can be seen that Songjiang perch is regarded as a "treasure among fish" in ancient and modern China and abroad.

4. Trevally. Trevally, also known as the big horse mackerel and island catfish, is the best fish species among the fishes, and the end of summer and the beginning of autumn are the most delicious seasons for the trevally. The milky white flesh has a slightly light amber color, firm fat, tender meat, and a sweet and smooth texture, making it one of the most high-quality ingredients in sashimi cuisine.

5. Huai kingfish.

Huai kingfish is also known as fat kingfish. The head of the kingfish is pointed, and the snout is particularly fat and prominent. whiskers short, 4 pairs.

The eyes are small and covered with epithelium. The posterior edge of the dorsal fin spine is serrate. The anterior margin of the pectoral fin spines is smooth, and the posterior margin is weakly serrate.

Above the anal fin there is a thick fat fin. Anal fin bars 14 18. The caudal fin is forked.

The body of the fish is spindle-shaped, the whole body is bright yellow, smooth and scaleless, and its body color presents a state of alternating gray gray, blue and white, and pink with the change of season and water temperature. Huai kingfish has four characteristics: "fresh, tender, smooth and refreshing". Steamed, boiled, braised and stir-fried.

Personally, I think the best fish I've ever eaten is sea bass.

Sea bass is a delicious sea fish with fresh flesh and delicate taste. The meat of sea bass is elastic and retains a certain chewiness after cooking, making it ideal for cooking methods such as roasting, steaming, and pan-frying. The taste of sea bass is delicious, the meat is tender, not fishy, and it also has a certain sweetness, which makes people have an endless aftertaste.

In addition, the meat of sea bass is rich in high-quality protein, vitamins and minerals, which are good for your health. It is rich in unsaturated fatty acids, which help lower cholesterol and protect cardiovascular health. Sea bass is also rich in minerals such as calcium, phosphorus, and iron, which contribute to bone health and blood circulation.

Of course, everyone's taste preferences for fish may be different. Some people may prefer other species of fish such as salmon, cod, etc. Therefore, the selection of the best fish also varies from person to person.

It is recommended that you sell it in bulk to try different types of fish according to your taste preferences and find the one you like the most.

In conclusion, sea bass is loved for its delicious taste, delicate texture, and nutritional value, and is one of the best fish I have ever eaten.

Tuna, tuna is sold, the meat is delicate, and the taste is silvery.

Crucian carp, boiled soup is delicious, sweet and sour is also delicious.

Cod is the best to eat, but it is limited to two taels per capita.

As a person who has been fishing in the wild river for more than 30 years, the best fish I have ever eaten is the deep-fried crispy small trash fish (especially the brook grouper)!

Salmon, saury, flounder.

1.Sea bass.

Sea bass is one of the four most famous freshwater fish in China, and it is rich in nutritional value, especially suitable for stewed soups, and the taste is extremely delicious.

2.Crucian. Crucian carp is a very common freshwater fish in daily life, which is found in the waters of various places in China, and the nutritional value of crucian carp is very rich. It has a lot of fish bones, so you need to be patient when eating, and the common way to eat it is braised crucian carp, or stewed with crucian carp.

3.River eel.

The appearance of river eel is not the same as that of ordinary fish, the body is slender, a bit like a snake from a distance, and the nutritional value of river eel is also very high, especially the content of vitamin A in it is particularly high, more than 20 times that of beef.

4.Mandarin fish. Everyone should have eaten mandarin fish, there are a large number of mandarin fish on the market in March every year, at this time mandarin fish is the fattest, mandarin fish in addition to steamed and braised to eat, can also be made into squirrel fish and stinky fish. It's all very distinctive.

5.Whitebait. The whitebait as a whole is silvery-white, looks very shiny, crystal clear, and is also one of the four most famous freshwater fish in our country, the calcium content in the whitebait is very rich, it is a high-protein and low-fat health food, it is recommended for everyone to use.

The best fish I've ever eaten is stinky mandarin fish, ha!

Anhui famous dish stinky mandarin fish is really a very special dish, although people who don't like the taste of stinky mandarin fish can't accept it, but people who love it are really unstoppable love, just like those who love to eat snail noodles, stinky tofu and durian.

The best fish I've ever eaten is braised mackerel. Clean the mackerel and cut it into two or three centimeter pieces, then cut some ginger slices and green onion pieces. Heat the oil in the pot, add the ginger slices, green onions and peppercorns to stir-fry until fragrant, then put in the mackerel segments, then add light soy sauce, cooking wine, sugar and a little salt, and finally pour in an appropriate amount of water, cover the pot and start firing.

Cook for about 10 minutes, when the soup in the pot is exhausted, you can turn off the heat, and the fragrant and delicious braised mackerel is ready, and sprinkle with chopped coriander to garnish after serving.

The salmon was delicious. Steamed salmon can be made.

Ingredients: 800 grams of fresh salmon, a handful of wolfberries, shredded ginger, shredded green onions, garlic, 2 tablespoons of rice wine, 5 grams of salt.

How to make:1Draw 3 strokes on the back of the fish with a knife, and apply ginger, green onions, rice wine, garlic slices, salt, and wolfberries to 2After the water in the steamer is boiled, put it in the plate.

Steam on high heat for 20 minutes 3Turn off the heat and let it sit for 5 minutes before opening the lid. The fish is tender and has a light taste and is very delicious.

You can try it, it's very simple and delicious!

The best fish I've ever eaten is sea bass. There is a poem that also describes sea bass.

Describing the deliciousness of this fish and the difficulty of fishing, the sea bass is steamed, very tender and juicy. There is no need for complicated cooking procedures. Just simple steaming. High-end ingredients with the simplest cooking methods. It brings out the deliciousness of the fish, the spines and the meat are fresh.