What kind of fish is the fish sashimi of the scallop and what does the fish sashimi mean

According to the description,ProbablyProduct Name:(Red, Yellow).Daceseeds, Greek zero roe

<> this product is made in Iceland.

of willow roe.

and herring in Canada.

It is made with Japanese seasonings. (But there are also herring fish.)

Served with crab roe instead).

I think it may be hairtail, or saury, if there is such a fish, nutritious, it is better to fry it handsomely, the hairtail is delicious.

Hairtail fish has spines, the bones of the hairtail fish and its crest part are connected, relatively short and very little, the backbone of the back can be bitten open before eating, the hairtail fish belongs to the bony fish class perch hairtail fish, the body shape is flat and long, mainly to the hairy shrimp or squid for feeding, the hairtail fish is mainly distributed in the western Pacific Ocean and the Indian Ocean region, and is also distributed in the surrounding waters of our country.

1. Hairtail fish have spines.

Hairtail has spines, but the bones are basically connected to the crest of the fish, so the bones are short and relatively few, only need to bite the back of the hairtail before eating, and then take out the crest part of the fish, you can remove it with other bones, and then you can eat it directly.

2. Habits.

Ribbon fish belongs to the family of bony fish perch, also known as waka, fat belt, etc., the body shape is flat and relatively long, the total length is generally about 1 meter, and the character is also extremely fierce, mainly feeding on hairy shrimp or squid, generally floating on the surface of the water during the day, and diving to the bottom of the sea at night.

3. Distribution area.

Hairtail fish is mainly distributed in the western part of the Indian Ocean and the Pacific Ocean, in China's Yellow Sea, Bohai Sea, East China Sea and South China Sea and other regions, and is very hot in China's market, and small yellow croaker, squid, large yellow croaker and called China's four major seafood.

Fish sashimi means fish slices, sashimi, and other dishes.

Fish sashimi originated in many parts of the world. Fish sashimi was also a common fish dish in ancient China, but it gradually disappeared in ancient times, probably because of the use of freshwater fish as an ingredient. In general, freshwater fish have more parasites than marine fish.

Eating sashimi (鄍) has been recorded in China as early as the Zhou Dynasty, dating back to the fifth year of King Xuan of Zhou (823 BC). The inscription of the unearthed bronze "Xijia Pan" records that the Zhou master met the lynx in Pengya (now in Baishui County, Shaanxi) and triumphed. General Yin Jifu had a private banquet for Zhang Zhong and other friends, and the main dish was roasted soft-shelled turtle and raw carp fillet.

Generally speaking, the fish that can be used to make sashimi are all marine fish.

There are a wide range of raw materials used to make sashimi, but deep-sea fish and other seafood are the main ingredients. Because deep-sea fish are delicious and less polluted. The fish that are generally used to make sashimi are:

Salmon, swordfish, sea bass, tuna, sea urchin shrimp, lobster, abalone, oysters, red shellfish, arctic shellfish, etc.

InIt is currently the most common sashimi species in ChinaCategories include: red lulu fish, salmon, tuna, sea bream, sailfish, lobster, reed shrimp and so on.

Yellowtail. Yellowtail, common name next to Chaoshan mold: oil sweet.

Yellowtail or five yellowtails, also known as green sweet fish, safe fish, oil sweet fish, Guangdong is also called sweet potato boy. It is distributed in the waters near Taiwan and Japan, as well as in the waters of the South China Sea. There are more than 100 species of yellowtail in Japan. In Taiwan, it is known as Qinggan or Qinggan. Be careful to check the code.

Yellowtail is a warm-water fish. Yellowtail, also known as yellow sweet fish in China, is a medium-sized marine fish in the family Perciformes, and its most distinctive features are its black eyeshadow and yellow ribbon running through its head and tail. 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.

Carangidae amberjack seriola fish.

The picture below shows the yellowtail

The maxilla is broad, and its posterior upper angle is rounded. There are no scales on the lateral line. Vertebrae ll+14.

From snout to tail, there is a distinct yellow longitudinal band. pelagic fish. The body is larger, with a body length of 300-500 mm, and the largest can reach more than l meters.

It grows quickly and can be used as farmed fish. It is found in the western North Pacific Ocean. China is only produced in the Yellow Sea and the Bohai Sea.

Salt-fried yellowtail: There is more fat, so it is most suitable for barbecue and pan-fried, but the meat is easy to loosen, so it is better to cook it for a short time.

Common sashimi fish are: tuna, salmon, bonito, fish, horse mackerel, sea bream, sea bass, saury, octopus, mackerel, herring, pufferfish, etc. Sashimi refers to something like sashimi, and is a fish dish in which fresh seafood is sliced and eaten directly with seasonings.

Sashimi was also a common fish dish in ancient China.

Preparation of sashimi: Ingredients: Fresh Yamashi's kaji, salmon, tuna, Arctic shellfish, wakame, white radish, cut into uniform filaments, condiments: green mustard, Japanese soy sauce.

Preparation: 1. Stack the shredded radish under the plate, and stack some wakame on the shredded radish. 2. Cut the seafood into thin strips about 5cm long and about 1cm thick, and spread them on the shredded radish.

Key points: 1. The shredded radish can be cut out with a special tool. 2. If you want the shredded radish to look brighter, you can soak the shredded radish in cold water for a while.

3. Seafood can be bought in the free market, which saves a lot of money than in the supermarket and is relatively fresh. 4. All the ingredients do not need to be put in any seasonings, and they can be dipped in green wasabi and Japanese soy sauce when eating.

Hairtail fish has a thorn is a thorn, there are small spines on both sides, as long as you pay attention to these two aspects, let's take a look at a hairtail practice.

Braised hairtail. Ingredients: 500 grams of hairtail, 1 egg.

Seasoning: soy sauce, dark soy sauce, white wine, star anise, Sichuan pepper, ginger, green onion.

Method: Put the processed hairtail fish in the crisper box, pour an appropriate amount of liquor and soak (at the same time, put a small handful of Sichuan peppercorns and soak for 15 minutes. Crack an egg into a bowl.

Remove the oil from the pan, put the fish pieces in the egg mixture and roll them, fry them in the pan when the oil temperature is 7 hot, fry until golden brown on both sides, drain the oil and set aside. Restart the oil pan, add a small handful of peppercorns when the oil is hot for 7 minutes, then add green onions, ginger, garlic and star anise and stir-fry until fragrant. Add the fried cuttlefish pieces without turning them.

At this time, add sugar, dark soy sauce, soy sauce, vinegar (you can put more), salt. Pour in boiling water, touch the hairtail on the surface of the water, cover the pot and simmer over medium heat for 20 minutes. After 20 minutes, lift the lid of the pot, reduce the juice on high heat, and then remove from the pot.

Sweet and sour hairtail. Material: Hairtail.

Seasoning: sugar, vinegar, soy sauce, salt.

Method: Pat the garlic and then mince it, and the same chop the ginger and green onions. Put the chopped green onion, ginger and garlic into a bowl, add an appropriate amount of cooking wine and soak for five minutes.

Strain the freshly soaked cooking wine into the green onions, ginger and garlic, pour it into a bowl of hairtail and soak for 15 minutes. Take out the soaked hairtail and use a paper towel to absorb the water from the surface. Pat a thin layer of flour on the surface of the hairtail segments.

Do the same for the other cuttlefish. Put an appropriate amount of oil in the pan, and when the oil is six or seven hot, put it into the prepared hairtail segments. Fry slowly over low heat, fry the hairtail until golden brown, remove and drain the oil.

Add an appropriate amount of salt, sugar, vinegar, light soy sauce and pepper to the cooking wine to make a sauce for later use. Add some base oil to the pan and stir-fry the minced ginger, shallots and garlic that you have just drained until fragrant. Add the fried hairtail and stir-fry.

Add the prepared sauce, cover and cook for 2 minutes, then turn on high heat to reduce the juice.

Hairtail fish have spines. Ribbon fish, also known as crony, fat ribbon, oil ribbon, tooth ribbon, etc., belongs to the class of bony fishes, perciformes, and ribbon fish in the subphylum Vertebrates subphylum Chordates. The spines of the hairtail fish are connected to the ridge, and the closer you get to the head, the fewer the spines and the easier it is to remove.

When eating hairtail, bite open the backbone of the fish with your teeth and bring out the short and thick spines, leaving only the main backbone.

Hairtail fish has no spines.

The body shape of the hairtail is flat like a band, silvery-gray, the dorsal fin and pectoral fin are light gray, with very small spots, the tail is black, the head of the hairtail is large, and the tail gradually tapering, the total length is about 1 meter. It is ferocious and feeds mainly on hairy shrimp and squid. It is mainly distributed in the western Pacific Ocean and the Indian Ocean, and is distributed in the Yellow Sea, East China Sea, Bohai Sea and South China Sea.

Hairtail fish is widely distributed, mainly in the western Pacific Ocean and the Indian Ocean, and can be found in all coastal provinces of China. When the water temperature rises in spring every year, the hairtail fish swims to the shore in groups, and swims back to the reproduction from south to north, which is the fishing season. During the winter solstice, the water temperature drops, and the hairtail fish swims to the depths of the water to escape the cold.

How to remove the bones of the fish: steam the hairtail in the pot for 3 minutes, and cut a knife on each side of the fish head to the fish bone. Grab the head of the fish and pull the spines out.

A very simple way to do this is to stew all the fish and squeeze out the broth and flesh on top of the strainer, so that most of the bones can be removed. If you just want to roughly remove the bones, you can cut off the head behind the gills of the fish and remove the backbone with a knife when you have just killed the fish.