What is the effect of the fish meat?

China Crocodile Lake (i.e., Anhui Yangtze Alligator Breeding Research Center, Anhui Yangtze Alligator National Nature Reserve).

Mountains and ponds are crisscrossed. Pine forests, bamboo seas, green grass. Macaques frolic on the island, and herons chirp on their branches.

The sika deer strolls leisurely, and the blue peacock competes to open the screen. Seven or eight caves are found at the water's edge, and two or three nests are hidden in the bushes. Next to the island, thousands of predators are lined up in a good way; In the pond, groups of small crocodiles are chasing me and making ...... fun

Crocodile meat is a kind of low-fat, low-cholesterol meat, healthy and high-quality crocodile meat is not only delicious, but also has the effect of nourishing the heart and lungs, nourishing blood and strengthening bones, tonifying the kidneys and strengthening essence and driving away evil spirits and dehumidifying. However, crocodile meat is best eaten with skin, because crocodile skin is rich in gelatin, which can effectively prevent osteoporosis and has the effect of moisturizing and nourishing the skin.

Studies have shown that crocodile meat has a high protein content, contains a moderate proportion of essential amino acids, and also contains high unsaturated fatty acids and a variety of trace elements with high nutritional value for the human body; Crocodile meat has both the freshness of aquatic animals and the wild fragrance of terrestrial animals.

At the same time, it also has the effect of replenishing qi and blood, nourishing the heart and lungs, strengthening muscles and bones, and driving away dampness, so it has a good effect on cough, asthma, rheumatism and diabetes. In addition, because crocodile meat contains high-efficiency antibodies and peculiar hemoglobin, it can quickly improve the body's immunity and blood oxygen uptake capacity, which can greatly improve the quality of human health.

Crocodile meat is delicious, it is a high-protein, low-fat, low-cholesterol, and high-quality meat containing a variety of vitamins and trace elements, and also has the effect of stomach ulcers and asthma. The protein content of crocodile meat is higher than that of pork and duck meat, and contains 18 kinds of amino acids, of which 9 are essential amino acids for human beings, and the content is rich. The nutritional value is better than that of other animal and poultry meats.

Some of the natural predators of crocodiles are the following:

1. Amazonian anacones

The Amazon Python (scientific name: Eunectes murinus) is the largest python in the world today, inhabiting South America and as thick as the torso of an adult man. They are water-loving and usually inhabit shallow mud banksHunts waterfowl, turtles, capybaras, caimans, tapirs, etc.

Amazonian anacond.

2. Whalehead stork

Whalehead storks feed mainly on fish such as lungfish and catfishIt also catches small crocodiles, soft-shelled turtles, water snakes, snails, frogs and other animals for food, and occasionally preys on lizards, turtles, mice, chickens or juvenile crocodiles. They hide their bodies in dense aquatic grasses at the water's edge at a suitable height, waiting to catch their prey. In the dry season, when the swamps dry up, they dig and feed on lungfish that have dived into the mud, and the clumsy beak of this bird is ideal for catching fish and frogs, especially lungfish and catfish.

Shoebill. 3. Roaring sea eagles

The main food of howler sea eagles is fish. When they see a fish in a tree, they suddenly dive down, stretch out their claws on the surface of the water, grasp the fish firmly, and pull them out of the water to bring them back to the tree where they live to eat. If an African sea eagle tries to catch a fish weighing more than kilograms, it will most likely be unable to bear the weight of the fish, so it will have to catch the fish and use one of its wings as an oar to swim to shore

They also eat waterfowl, baby turtles, young crocodiles, and carrion, among others.

Roaring sea eagles. Fourth, the American eagle owl

The American eagle owl is powerful enough to catch prey that is 2-3 times its own body weight. Mainly hunts small to medium-sized mammals, and catches a wide variety of prey (more than 250 species have been identified), but rabbits and hares are their preferred prey. Mammalian prey includes raccoons, marmots, shrews, bats, armadillos, ferrets and gerbils.

They are also natural predators of porcupines and weasels, including martens, skunks, raccoons, armadillos, porcupines, etc. All rodents, squirrels, rats, squirrels, mouse genera, moles, voles, muskrats, and bats. Sometimes some small domestic dogs and cats may be caught.

The birds' prey includes all other owls (snow owls), from small daisy birds to large blue herons. Waders, especially webbirds and ducks, grouse, woodpeckers, crows, turkeys, pigeons, red-tailed hawks, great blue herons, ducks, swans, seagulls, etc. Reptiles include snakes, turtles, lizards, and young alligators.

Amphibians include frogs and toads. Other foods include fish, large insects, scorpions, crayfish, worms, spiders, and animals where roads are killed. They have also been recorded to eat each other.

American eagle owl. 5. Jaguar

The jaguar is at the top of the South American food chainFoods include fish, sloths, capybaras, deer, hedgerats, wild boars, arapaim, anteaters, monkeys, freshwater turtles, crocodiles, and occasionally large forest snakes.

Jaguar.

It is not appropriate to distinguish genera and species without a picture. Probably.

Polyodon sturgeon.

Pictured below is the polyodon spathula (spoon-nosed sturgeon), commonly known as duckbill.

The snout is flattened and paddle-shaped, particularly long. The body surface of the fish is smooth and scaleless, the back is black, blue-gray with a few spots in between, the sides of the body are dotted ochre, and the belly is white. The sturgeon is thought to use sensors in its paddle-shaped snout to detect prey and to navigate when migrating to spawning grounds.

The sturgeon feeds mainly on zooplankton, but also on crustaceans and bivalves.

The sturgeon is very rare in the wild, but it is farmed in captivity by many industries in many parts of the world. Fish fillets are also delicious when boiled in oil and fresh duckbillfish fillets.

Reptiles, amphibians, cold-blooded animals...

The crocodile's main diet is small animals such as fish and frogs, and it also preys on antelopes and zebras that drink water by the river.

It usually sleeps under the shade of the forest or swims underwater during the day, and goes out to forage for food at night. It is an excellent diver and can dive for more than 10 hours. If it encounters predators or hunts food on land, it can jump and pounce.

Its regret is that although it has seemingly sharp and sharp teeth, it is a grooved tooth, which falls out, so when the crocodile pounces on the larger land animals, it cannot bite them to death, but drags them into the water and drowns; Conversely, when crocodiles pounce on larger aquatic animals, they throw them onto land, killing their prey from lack of oxygen. When encountering large pieces of food that cannot be swallowed, crocodiles often "clamp" the food with their large mouths and violently smash them on stones or tree trunks until they are soft or broken, and then open their mouths to swallow them.

1. The characteristics of the jawfish

Ecker refers to the carp produced in the Ordos Plateau, its taste is delicious, the meat is delicate, and it has the reputation of "dragon meat in the sky and mascus on the ground".

The meat of the fish is tender, no fishy smell, the meat color is white and attractive, rich in protein, a variety of amino acids, vitamins and minerals such as calcium and phosphorus, which is beneficial to the absorption and health of the human body.

2. The cooking method of the jawfish

There are various cooking methods for jawfish, such as steaming, braising it, frying it, stewing it, etc., and different cooking methods can bring out different tastes.

Steaming is the most popular cooking method, which requires only a small amount of salt and ginger to preserve the delicious taste of the fish and retain the nutrients of the fish.

In addition, grilled mackerel is also a healthy and nutritious cooking method, which is grilled with spices, mushrooms and other ingredients to make the fish more tender and delicious.

3. Condiments for jawfish

The condiments of the jaw fish are also the key to the taste of the jawfish, and the common condiments are ginger, green onions, garlic, chili, vinegar, cooking wine, etc., which are matched according to different cooking methods and personal tastes.

Among them, ginger is one of the indispensable condiments, which can not only remove the smell and increase freshness, but also help digestion, cold and dampness.

In addition, the commonly used condiments for braised mackerel include dark soy sauce, light soy sauce, sugar, vinegar, cooking wine, etc., which can be mixed and seasoned to elevate the taste of mackerel to a new level.

4. Matching dishes with jawfish

The combination of jawfish is also a problem that people often pay attention to, and it is generally eaten with vegetables and soy products, and the appropriate combination can improve the absorption effect of calcium.

For example, tender mackerel can be cooked with onions, and the allicion in onions can inhibit the formation of cancer cells, and the combination of the two is very healthy.

In addition, the combination of jawfish, tofu and leeks is also a very classic pairing, and the delicate flavor of tofu and leeks can improve the taste of the fish while reducing the fishy smell of the fish.