What kind of imported dried fish do you usually eat?

Dried fish refers to fresh marine fish that has been thoroughly dried. Dried skimmed fish is made of high-quality marine fish as raw materials, refined by high-temperature cooking, drying and other procedures, and all indicators have reached the standards stipulated by the state. The product quality is stable and reliable, the fish fragrance is rich, the protein content is high, easy to decompose, easy to digest, is the preferred product for livestock, poultry aquaculture and feed industry.

The quality of the product is stable and reliable, the fish has a strong flavor, high protein content, easy to decompose and digest, and is the preferred product for livestock and poultry aquaculture and feed industry. The dried fish is mostly made of freshwater fish such as green, grass, silver carp, mandarin fish, carp, crucian carp, etc., and is salted and dried into moderately salty aquatic products. Common ones are dried squid, dried abalone, dried whitebait, etc.

More than 90% of squid is processed into dried squid, which is one of the eight treasures of seafood. Abalone is a seafood shellfish, the fresh abalone is peeled off the shell, the internal organs are removed, the ears and feet are taken, the ears and feet are cooked, and the abalone is taken out and dried. Whitebait, that is, the sea meander, white slightly transparent, no more than 3 cm long, the whole body without scales, has always been used as a whole food (that is, the internal organs, head, wings, etc. are not removed, the whole food is now recognized by international nutrition as a natural "longevity food".

I don't know about the rest, but what my family eats is generally imported dried fish from Thai Anzu, my family likes to eat it, and it is very convenient to buy it on Saimai, if you need to buy it, I recommend that you can also buy this dried fish.

Hello, we are happy to answer for you 1. Dried eel: Dried eel is a dried fish product made of fresh eel as raw material, which is cleaned, cut and dried. The meat of high-quality dried eel is compact, clean and shiny, easy to eat, and has little water content, which is suitable for long-term storage.

2. Dried yellow croaker: Dried yellow croaker, also compared with dried yellow croaker, is made by salting and drying fresh yellow croaker. The meat of high-quality dried yellow croaker is tight and not soft, filamentous, clean and shiny, the smell is fragrant, and it is not oily.

3. Dried dace: Dried dace is a traditional delicacy in Shunde, Guangdong, whenever the north wind blows, Shunde people will choose and quarrel with the fattest dace, naturally marinated and dried, to achieve a traditional taste of Shunde. Large dace is made into dried fish with fewer bones and thicker flesh.

4. Dried Mabu fish: Maduan sedan carp is commonly known as big stick fish, the main burn is distributed in Liaoning, Shandong and other coastal areas, is one of the main economic fish species in the northern region, and the Mabu fish fillet and dried fish processed by Mabu fish are deeply loved by the people.

Dried fish is divided into salted dried fish and dried fish.

Dried salted fish has a lot of salt added to it and can be preserved for a long time. Dried fish is salt-free, quickly dehydrated, and has a short storage time.

The time is short, and the taste is consumed less.

There are also processed dried fish, which are delicious when you put them in the seasoning.

Different properties: Freshwater fish are selected for processing and air drying. Generally, dried fish is made by thoroughly drying fresh marine fish.

2. Different characteristics: the general dried fish is made of high-quality fresh fish as raw materials, refined by high-temperature cooking, drying and other procedures, and all indicators have reached the standards stipulated by the state. And there is a Shunde Rong poplar that the dried fish is air-dried and soaked in soy sauce and other simple and clear production, which seems to be a time-honored brand in Foshan.

3. Different nutritional value: dried fish, shredded squid and other foods contain more nitrosamines, which are a strong carcinogen, which is the result of the combination of protein decomposition products and nitrite. No preservatives and no food additives are added during the production of dried poplar fish, and the principle of 30-minute preservation is adhered to to maintain the vitality of the fish.

The taste is more tender and not woody, not fishy and not salty.

What can be the difference, the taste is different.

Let's be different in texture and taste.