What fish has the most bones? If it weren t for the fact that it was delicious, would it have been d

Crucian carp, swordfish, silver carp, crucian carp, these fish have a lot of bones, but they are very tasty.

There are more bones in carp; It is indeed easy to be disliked by foodies, because every time this fish is easily stuck,

Swordfish, this fish has so many bones that almost everyone will not eat it if it is not particularly delicious.

1.Sea bass.

The sea bass has few spines, the fish is fat and tender, and it is not easy to steam old, so it is very suitable for steaming. When buying fish, you should choose live fish that are of the right size and are alive and kicking.

2.Qingjiang fish.

Qingjiang fish is a kind of fish that lives in mountain springs.

The fish is the most famous fish with few spines, basically no spines, mostly used for grilled fish, and the living environment is relatively clean. The meat is also tender, and there are more on the market, and it is not expensive, and it is mostly used to make grilled fish.

When eating grilled fish, Qingjiang fish is usually available in restaurants, and it is very popular, mainly because it has fewer bones than other fish and is more enjoyable to eat. Qingjiang fish is a unique fish in Hubei, the meat is tender and delicious, and it is particularly delicious after cooking.

3.Whiting. The body of the cod is elongated, fusiform, slightly thicker in the front, with few spines, tapering backwards, and slightly flattened laterally.

The head is medium-large. The kiss is slightly prominent. The large side of the eye is superior.

The interocular septum is wide and flat, slightly convex. Big mouth. The upper jaw is slightly longer than the lower jaw.

Maxilla. The posterior end reaches below the anterior edge of the pupil. Mandibular ** has 1 short scar-like mental whisker.

4.Salmon.

Salmon also has a name is salmon, which belongs to deep-sea fish, with few scales and spines, orange and red flesh, delicate and delicious meat, smooth taste, can be eaten raw directly, and can be cooked into dishes, it is a fish loved by people. If you make salmon, it is best to steam it before eating, which is not only safe but also conducive to nutrient absorption.

5.Snakehead. Blackfish is also a type with relatively few spines, although it cannot be said that there is no one at all, but it is still relatively rare. Because of the harsh living environment, some weak floating fish even have spurs and bone spurs in their muscles.

There are more of them. Fish that need delicate bones and flexible bodies to escape disasters or are vulnerable to attack, like the fish in the river that they usually eat, but the black fish are slightly more advanced and have fewer bones. Therefore, when we eat fish, we will also encounter those who eat black fish, which are also a kind of fish that are selected more often.

The grass carp and carp in the market are cheap and delicious fish with few bones, they can be steamed, and they can be braised in a braised manner.

Common fish bones are few, and cheap ones are like tilapia, bream, sea bass, small yellow croaker, large yellow croaker, and pomfret.

It must be monkfish, this fish only has a backbone in the middle, and other than that, there are no spines in the flesh.

The sea bass has few spines, the fish is fatty and tender, and it is not easy to steam and age, and it is not very expensive, and it is very delicious.

Pangasius, because pangasius has very few spines, and it is not particularly expensive.

Snakehead. The ** of black fish is not very expensive, and the meat is also very tender, and it is rarely eaten.

As people who live by the sea, many people have been dealing with various fish and seafood since childhood. Therefore, from an early age, you can distinguish what is the umami of seafood and what is the fishy smell of seafood. Eating sea fish is a fresh word, no need for chili, pepper and other seasonings, simple steaming, a few slices of ginger and a few green onions can completely cover up the fishy smell.

But when eating marine fish, you should pay attention to the fact that the distribution of bones in marine fish varies, so what is the fish that you have eaten the most bones?

For people like me who grew up by the sea, the two fish I have eaten the most fish with bones so far are the swordfish and the crucian carp. The bones of these two types of fish are presented differently, but they are eaten in a similar way. Basically, the fish bones are fried or fried, so that the fish bones are soft and crispy, and they can be eaten directly.

Search for pictures The reputation of the swordfish is relatively loud, and for some friends in the inland areas, the name of this fish should have been heard. Swordfish is a fish that grows in the river and grows in the sea, so it is more common in coastal areas. Usually this fish is basically headless, and only in the middle of the fourth lunar month every year, a large number of swordfish will migrate from the river, reproduce and swim back to the sea.

Therefore, during this period, the swordfish can only be harvested. Because of its small size and the size of a small steel knife, many people also call it "blade fish" or "knife fish". Fishermen generally set up barrage nets downstream to catch swordfish.

In the early years, this fish was on the market in great quantities, but now as people overfish, the number is decreasing, and the supply exceeds the supply.

When eating this kind of fish, it is best to fry it, without adding any seasoning, and a thin layer of salt is enough. Fry the fish until the flesh is golden brown and the bones are crispy, and you can enjoy the deliciousness of this fish. As for fish bones, it is good to bite them off directly, and it can also replenish calcium.

If you really want to spit out the bones of this fish, you may not be able to taste the deliciousness of the fish.

Search for a picture This fish is mostly seen in barbecue stalls or night markets. It can be fried or chopped peppers, and the taste is not bad, but there are a lot of fish bones. When eating dace, you must pay attention to its small spines, which are very annoying to eat, if you can, fry the fish directly until there is almost no water, so that the fish bones can be chewed and swallowed directly.

Search for pictures There is another way for people on the beach to eat dace carp, which is to dry the fish and eat it after making it into dried fish. The fish itself is fragrant, and after being exposed to the wind and sun, the flavor of the crucian carp will gradually settle down and turn into fragrant dried fish. At this time, you don't have to worry about the bones of the crucian carp, just cut the dried fish and cook it in soup, or put it in a pot to fry, the fish is very delicious.

Search for these two kinds of fish, to be honest, if it weren't for the deliciousness, I'm afraid many foodies would have removed them from the list of ingredients a long time ago. But because of their delicious taste, people still try their best to turn fish bones into delicious ones. I don't know what other fish you have eaten with a lot of bones.

Is there a fish that is both delicious and common with few spines and is not expensive? Of course!

The first recommendation here is the nine rabbit fish, the nine rabbit fish is not expensive, delicious, and common, but this fish is not without spines, nor is it less spines, according to your requirements are not satisfied, but the bones of this fish are edible, and the reason why it can be eaten is that the fish bones are very thin and soft.

Restaurants are basically dry-fried and then dipped in seasonings.

The second type of fish that we recommend to you is the yellow ray, which we call it slippery fish here. This kind of fish is very common, delicious, not expensive, the spines are similar to crispy bones and can be eaten directly, mainly because the skin of the fish has a bit of a peculiar smell and needs to be cleaned up.

The cooking method is home stew, and the biggest advantage of this fish is that it is all wild and not farmed.

In addition, there are also Duobao fish, mackerel, these two fish have spines, but they are both a thorn, mackerel is the cheapest of these fish, generally about 6-7 yuan a catty, very common.

Treasure fish is mostly steamed, and mackerel is mostly braised or broken.

In fact, there is no need to pursue fewer spines, because cooking methods can solve the problem of too many spines, such as grass carp and black fish, which can be made into fish fillets and eaten.

Dragonfish

Tomato dragon fish, dragon fish meat is cooked for a long time and not old, no fishy smell and peculiar smell belongs to high protein, rich in nutrition, therefore, dragon fish has a very high nutritional value, dragon fish anti-arteriosclerosis prevention and treatment of cardiovascular and cerebrovascular diseases to enhance memory protection, vision has a good effect, with tomato burned rich nutritional value is higher, the taste is also better,The practice of dragon fishA Kunbo casserole wash and wipe dry, because to put oil, must be wiped clean, no water beads two dragon fish in advance thaw three dragon fish fillets into 2 to 3 mm flakes four fish fillets add cooking wine, pepper protein, salt starch with your hands to marinate for half an hour, five tomatoes peeled and cut into small dices, six green onions, garlic and ginger minced, put an appropriate amount of oil in the casserole to heat, eight put in the green onion, ginger and garlic to stir-fry, put in diced tomatoes, fry over high heat until the tomato soup, 11 add cold water, 12 water slightly boiled, Add the fish fillet 13, the fish broth to boil, skim off the foam, add an appropriate amount of salt, 15, cook until the fish fillet turns white, turn off the heat 16, turn off the heat and serve hot.

The only thing that can satisfy your requirements is sea bass, which can be sold all year round, and the meat is steamed and tender. But remember not to steam for more than ten minutes, more than ten minutes, the meat will be older. The nutritional value of sea bass is also much better than that of crucian carp, so you can consider it later.

There are a lot of delicious fish with fewer spines and not expensive, such as white eel or grouper or ang thorn fish, these fish do not contain a lot of fish bones, and the meat is delicious, you can eat it often, these fish are rich in protein and a lot of mineral elements, eat more can help supplement the nutrients in the body, but also ensure the basic functions of the body, in addition to the usual use of these fish to boil soup and drink, high temperature can better release the nutrients in these fish to be absorbed by the human body, Moreover, pregnant women can also have the effect of promoting lactation if they eat more.

1. Tilapia.

Tilapia is a freshwater fish with a tender taste and no intermuscular spines, and because it can be farmed on a large scale, it is readily available on the market, especially in the south. Generally, it costs 8-9 yuan a catty, and if it is in the north, it may be more expensive.

2. Golden pomfret.

Golden pomfret is a saltwater fish, and the meat may not be as tender as tilapia, but it still has a very good taste. In addition, the fish bones are large, so you generally don't have to worry about getting stuck in the throat. Golden pomfret can also be farmed on a large scale, and there are many of them on the market.

Golden pomfret is slightly more expensive, generally more than ten to twenty yuan a catty, but compared with the current pork**, it is also cheap.

I think pangasius is very delicious, pangasius is a river fish in the Mekong River in Vietnam, and then it should be very high, so even if it is sold to our mainland, it is quite cheap. A few yuan a piece, the cheap store may be three or four yuan a piece, and the more expensive one is only seven or eight yuan a piece, and then the meat of pangasius is relatively tender, and there are almost no spines in it, only one main spine. The pangasius we bought was almost always a pangasius fillet, which means that the meat or whole fish that had been peeled did not have the main spine.

And in terms of cooking, pangasius is very easy to cook, whether it is used to make boiled fish or fried and eaten. They are all very good choices, and they are super simple, you only need to use cooking wine poop and shark to get a little fishy, and you can make it.

Some such as,Yellow croaker

Yellow croaker is divided into large yellow croaker and small yellow croaker. March and April every year is the migratory spawning period of large yellow croaker, which is the best time to eat both in terms of nutrition and taste; In late spring, the small yellow croaker also reaches the spawning period, which is also a delicacy not to be missed.

In terms of nutrition:

Yellow croaker is rich in high-quality protein, which has a good tonic effect on the human body;

It is rich in the trace element selenium, a nutrient that can delay aging and assist in anti-cancer;

Contains more glutamate, which helps to maintain the normal functioning of the nervous system;

Contains DHA, known as "brain**", which promotes the growth and development of brain cells, improves brain function, and improves memory.

In terms of eating methods, steaming is the best way to retain the umami and nutrition of the fish itself, and it can be combined with other ingredients such as pickled cabbage and green onions to help remove the smell and improve the freshness.

Pomfret

Fishermen often say, "In March, pomfret boils garlic hearts, and in April, pomfret should not shave scales", and now is also a good time to eat pomfret.

Pomfret is also a fish with fewer spines and thick flesh, it is rich in protein, potassium, unsaturated fatty acids, magnesium, phosphorus and other nutrients, and eating some regularly can help reduce blood lipids and blood pressure in the body, and can help prevent coronary arteriosclerosis and other cardiovascular diseases to a certain extent.

Traditional Chinese medicine believes that pomfret has the effects of nourishing blood through menstruation, softening muscles and bones, etc., and is very suitable for people with indigestion and sore muscles and bones.

Common species of pomfret are golden pomfret and silver pomfret. Generally speaking, the tip of the tail and the fins of the golden pomfret are golden, and most of them are farmed, so they are relatively low; The silver pomfret is silvery-white and mainly obtained by fishing, so it is relatively expensive.

Anchovy

As soon as spring begins, the season for anchovy is here. Among the many anchovies, the Yangtze River anchovy is particularly delicious, and it is as famous as puffer fish and saury, and is rated as "three fresh fish of the Yangtze River". However, due to overfishing, environmental damage and other reasons, the wild Yangtze anchovy is almost extinct, and most of the shad on the market today are American anchovy.

Anchovies are usually eaten by removing the internal organs and retaining the scales, and it is best to eat them steamed. Because anchovy is rich in fat under its scales, eating it together can increase its plump taste.

Hairtail

Traditional Chinese medicine believes that eating hairtail fish often has the effect of nourishing the liver and nourishing blood.

In addition, hairtail fish contains unsaturated fatty acids and magnesium, which have a good protective effect on the heart. In particular, the protein content of hairtail is as high as 100 grams, which is comparable to beef, and its calcium content is 6 times higher than that of beef! The absorption rate of the human body is also good, which is very suitable for children and middle-aged and elderly people who need calcium supplementation and strengthening.

However, the fishy smell of hairtail is relatively strong, and it is best to cook the rice balls that are more afraid of fishiness in a heavier way such as braised and sweet and sour.