What is the taste of boss fish, and what is the scientific name of boss fish

The boss fish, the folk also call it straw hat fish, thin fan fish. Its whereabouts are very secretive, it lives in the mire of the depths of the ocean, and it can't be seen during the day, boss! You can see what you see! Hey

The most beautiful taste: "Boss" is not easy to mess with, but the fish is extremely delicious. The bones are crispy and the meat is tender, and the taste is delicious, comparable to beef jerky. Its flesh is delicate and delicious, and there are no hard thorns or scales on the body, so it is quite simple to handle.

Best nutrition: The tail of the boss fish is poisonous, but the venom is an amino acid and peptide protein, which has a certain effect on the central nervous system and the heart, and has the effect of clearing heat, reducing inflammation and dissolving knots.

How to choose: Fresh boss fish with white flesh, clean surface, bright eyes, yellow-brown back or black surface, and white belly. Stale fish are red in color, have mucous membranes on the surface, and have a pungent smell of ammonia, especially after cutting.

You can eat it like this: Boss fish tofu soup method: Boil the whole boss fish in the water, heat the oil in the pot, fry the green onions, ginger and garlic, and add the fish.

Add a little sugar, a little soy sauce, cooking wine, and stir-fry. After that, add water, tofu, peppercorns, boil over high heat, then cover the pot and simmer over low heat for about half an hour. Finally, add a little salt, add a little pepper and sprinkle with coriander.

A marine fish that is flat, with delicious flesh and few spines.

The scientific name of the boss fish is hole ray.

The miniature version of the manta ray, with an ugly appearance and a flat and wide body, is probably the least fish-like fish. As they swim, the rays swing their wing-like fins and twist their bodies into waves, allowing them to move forward with the power of the waves.

It grows on the bottom of the offshore sea and has a delicious meat. Cook the panyu and tofu with ginger, green onions, garlic, pepper, salt and oil, and sprinkle some chopped coriander before cooking. The stewed tofu is more tender than the fish. It is also popular because of its low cost and rich nutrition.

Nutritional value of boss fish:

1. The protein content of boss fish is about 15 24%, and the absorption rate of these proteins is very high, about 87 98% will be absorbed by the human body.

2. Boss fish contains DHA, which is a key element to promote brain power.

3. Boss fish is rich in iodine; Others, such as phosphorus, copper, magnesium, potassium, iron, etc., can be well consumed when eating.

4. Boss fish contains a lot of protein, which is conducive to the growth and development of young children, children and adolescents.

Boss fish has an ammonia smell after it is not fresh, because the body fluid of boss fish contains a lot of urea. The fish is not fresh and will undergo some changes on its own, and histamine has an ammonia smell that is not intentionally soaked.

When buying boss fish, you can first smell the fish to see if there is a smell of ammonia, if there is no smell of ammonia, you can pinch the gills of the fish, if you can pinch the blood, it means that the fish is not fresh. Some cartilaginous fish also emit an ammonia smell, and some people may be allergic to stale fish with an ammonia smell, so it is not recommended for everyone to eat it.

The original fish generally has a fishy taste, and the meat is tender when cooked.

Spring is fishy and fragrant. Summer: light and original, sweet and sour on hot and sultry days. Autumn: Sweet and fishy. Winter: Fishy and fragrant. The umami of the fish is the taste of the seafood, and the delicious taste of the fish gives a delicious taste on the tongue.

When judging whether a fish is fresh, you can observe the eyes, gills, swim bladder, belly, and surface of the fish. You can see that the body surface of fresh fish has a certain luster, and the scales are generally not easy to fall off.

Relevant knowledge. The biggest difference between sweet and sour flavor and fish flavor is the difference in the ratio of sweet and sour, followed by the different ingredients. The sweet and sour flavor is mainly sweet and sour in the mouth, while the authentic Sichuan fish flavor should be soaked in ginger with sour peppers, and the entrance is salty, sweet, sour, spicy and fresh, which is very different from the sweet and sour taste. The bonito flakes will be sweet because the taste is different and has been processed, and the original flavor is the fragrance of the fish.

The production of bonito flakes is fermented and then smoked, without added sugar. The biggest difference between sweet and sour flavor and fish flavor is that the ratio of sweet and sour is different. The ratio of sweet and sour flavor to sweet and sour is 4:

3. The ratio of sweet and sour fish flavor is 2:1. Another difference is that the taste of sweet and sour food is sweet and sour and then salty, while the fish-flavored food has a salty taste and then a sweet and sour taste.