There is a sentence in the Book of Songs: In winter, all fish are recommended. When winter enters the cold winter, everything is in a hidden state. Fresh ingredients that can satisfy the taste buds are gradually decreasing. However, winter is the most plump season for fish, and m

There is a sentence in the Book of Songs: In winter, all fish are recommended. Entering the cold winter, everything is in a hidden state, and fresh ingredients that can satisfy the taste buds are gradually decreasing. However, winter is the most plump season for fish, and many sea fish and freshwater fish have reached the best time to appreciate the taste.

Fresh fish has high protein and low fat, is nutritious and easy to digest, has a delicate and delicious taste, suitable for all ages and young people, and is the first choice for winter tonic. However, when eating fish, you should also remember to "eat with the times". recommends 5 kinds of fish that are suitable for eating more in winter. When the weather is cold, the taste is even more fresh. Insiders choose these fish to eat in winter. The meat is firm and the nutritional value is high.

1. Crucian carp

The folk have always said "winter crucian carp". After entering winter, the meat of crucian carp is thick and tender, with many seeds, and has high nutritional value. In addition, crucian carp is flat in nature and will not cause heat when used for winter replenishment. It is very suitable to buy more in winter. As freshwater fish, crucian carp has a wide range of distribution and is available almost all over the country.

After buying crucian carp, it is recommended to make soup or steam it. It is especially suitable for making soup. It is stewed into a milky white and delicious soup with ingredients such as tofu, red dates, wolfberry, etc. The nutrients in crucian carp will not be lost too much. Moreover, in this way, it can be eaten with meat and drink soup, which is nutritious and delicious and easy to absorb.

The crucian carp on the market is divided into " local crucian carp " and "engineered crucian carp". The engineered crucian carp are artificially cultivated and breeded. They are generally large in size and have a round belly, and they look more meat. The native crucian carp is relatively small in size and has a tight meat texture. The lines formed by the head and spine are smooth and have no obvious bulges. The meat of local crucian carp is more delicious and delicate, and has a slightly higher nutritional value, so when buying local crucian carp, it is best to choose local crucian carp.

Recommended recipe: [Crucian Carp Tofu Soup]

. Clean the crucian carp inside and outside, scrape off the mucus on the surface, cut off the fins and change the knife, wipe the fish body with kitchen paper, slice the ginger, cut the green onion into sections, soak the wolfberry in water for about 10 minutes, and cut the tofu into small pieces for later use.

. Take the pot and rub the ginger slices into the pot, put the lard and heat until it melts, put the crucian carp into the pot and fry until one side is fixed, then turn the side and fry the other side, fry both sides until golden and turn off the heat.

. Put the fried crucian carp into the casserole, pour in boiling water that has been buried in the crucian carp, simmer over high heat for 5 minutes, cook until the crucian carp soup is milky white, and put the tofu into the casserole.

. Stew for about 5 minutes, pour in wolfberry, add a little pepper, salt and chicken essence to season, cook for about two minutes, turn off the heat and release it out of the pot.

2. Hairfish

Hairfish with a shape that resembles a belt. Every winter, it will become the most popular deep-sea fish , especially in northern region . Hairfish is basically one of the must-have New Year goods for every household during the New Year. Winter is the peak season for hairtail fishing. In order to overwinter, hairtail will accumulate a lot of fat in the body. Therefore, hairtail fish in winter is the most thick and oily of the four seasons. The fish meat is tender, smooth and fragrant after entering the mouth. There are various suitable cooking methods, such as steaming, braising, and frying.

hairpin also has fewer fish bones, and its nutritional value is still very high. It is rich in high-quality protein, calcium, magnesium, lecithin, and other nutrients. Eating more in winter is of great benefit to the body. Hairfish in my country are generally divided into "Northern Hairfish" and "Southern Hairfish". When purchasing, it is recommended to choose "Northern Hairfish" produced in Dalian, Zhoushan or the coastal areas of Shandong. This type of hairpin is mostly black-eyed hairpin, with relatively tight and tender meat, while "Southern Hairfish" are mostly yellow-eyed hairpin, with a large head and thick meat. Although the meat is thick, it is not as good as the black-eyed hairpin.

Recommended recipes: [ Dried Fried Hairfish ]

. Remove the head and tail of the hairtail, clean the internal organs, rinse it, control the moisture and put it in a bowl. Wash the ginger and peel it, cut it into shreds of ginger and set aside.

. Pour three spoons of light soy sauce and two spoons of cooking wine into the hairtail, add shredded ginger, one spoon of five-spice powder, one spoon of pepper powder and an appropriate amount of salt, mix well and marinate for about 30 minutes.

. Prepare a plate of flour, put the marinated hairtail into the flour and roll it evenly coat it with a layer of flour. Pour wide oil into the fryer . The oil temperature rises to 50% or 60% hot. Put the hairtail into the oil pan and fry for about 3 to 5 minutes. After the two sides of the hairtail are golden, you can take it out.

. After frying all the hairtails, adjust to high heat and heat the oil temperature. After the oil temperature rises to 80% hot, pour all the hairtails back into the oil pan and fry for half a minute. The surface is browned and crispy and then remove, and control the oil and put it into a plate.

3. yellow croaker

yellow croaker, also known as yellow croaker , is divided into big yellow croaker and small yellow croaker . Because its fish meat has a delicious taste, it has even won the reputation of "Seawater National Fish". Yellow croaker is mainly produced in East China Sea and South China Sea . December to March each year is the production period of big yellow croaker. At this time, the fish meat is very plump and tender, so you can buy more big yellow croaker to eat in winter. Yellow croaker is rich in nutrients, and all the strips are concentrated essences. The rich protein , trace elements and vitamins are beneficial to health after consumption.

Nowadays, there are fewer wild yellow croakers. The common ones on the market are mostly artificially farmed yellow croakers, and the prices are relatively cheap. If you want to buy wild yellow croakers, you can distinguish them from their tails. The farmed yellow croakers look very round, while the wild yellow croakers have relatively long tails. The high-quality yellow croaker has a golden and shiny body, a relatively complete scale, and a solid meaty feel to the touch, and is elastic. Such yellow croaker is very good for soup, steaming, and braising.

Recommended recipe: [ Braised Yellow Crocodile ]

. Wash the yellow Crocodile, wipe off the water on the surface of the fish body with kitchen paper , and evenly coat both sides of the fish body with a thin layer of corn starch.

. Pour the whole oil into the pot, add a little peppercorns and fry it fragrantly. After the peppercorns turn black, take out the head of the yellow croaker first and fry it, then put the whole yellow croaker into the pot, fry until both sides are set and golden and then serve.

. Pour a little oil in the pot again, add two spoons of lard, add onion, ginger, garlic, star anise and dried peppers to stir-fry, put the fish in the pot, pour an appropriate amount of water, and leave the fish, add two spoons of ketchup, two spoons of light soy sauce, one spoon of soybean paste, and one spoon of cooking wine, add a little salt, boil over high heat, turn to medium heat for 10 minutes.

. When cooking, do not turn the fish over. Use a spoon to pour the soup on the fish. After 10 minutes, remove the onion, ginger, garlic, star anise, and add a little water and starch to the pot to thicken it. After high heat, you can turn off the heat and serve it on a plate.

4. sea bass

"People come and go on the river, but love the beauty of sea bass", How can you eat fish in winter without delicious sea bass? After the sea bass enters winter, it has the habit of "lossing weight". It begins to stop eating and spends the winter by relying solely on the stored fat in the body. The farms that breed sea bass will no longer continue to feed them. This characteristic allows the sea bass to successfully lose "fat", but it only loses "fat" but not "meat". Therefore, the meat of sea bass in winter will become tighter and the fishy smell will be much lighter. Whether it is steamed, boiled, fried or baked onions, it tastes particularly delicious.

squatters are a relatively special type of fish, including freshwater squatters and seawater squatters. Among them, there are many black dots on sea bass , which are mostly sold in the fresh fresh area. The fish body of fresh water bass does not have black dots and there are fewer fish bones. If there are elderly people and children at home, it is recommended to buy fresh water bass for consumption.

In addition, too large and too heavy bass does not mean that they are fat and delicious, especially the fish belly that looks bulging and large. This is mostly farmed bass in the pond, which tastes and nutrition are inferior to wild bass. It is best not to buy bass such as this.

Recommended recipe: [ Steamed Sea Bass ]

. Clean the sea bass, scrape off the mucus on the surface of the fish body and the bone and blood on the abdomen. After washing, open two sides of the back of the fish spine, and open the hole at the connection of the fish belly to ensure that the fish can stand in the plate.

. Cut an appropriate amount of green onion and ginger, put it in water and knead it and soak it for 10 minutes to make green onion and ginger water. Put the fish in green onion and ginger water and marinate for about 10 minutes to remove the fishy smell.

. Spread a layer of green onion and ginger slices on the steamed fish plate, stand the fish in the plate, stuff some shredded ginger on both sides of the back of the fish, add clean water to boil, put the fish in the steamer, steam over high heat for about 8 minutes.

. After the fish is steamed, pour out the soup, take out the green onion and ginger, add new shredded green onion and ginger and red pepper, and pour in three spoonfuls of steamed fish soy sauce. Pour a little cooking oil into the pan, heat it up and pour it on the fish.

5. black fish

black fish scientific name black fish . The overall body of the fish body is round and full. The pattern of the fish head and the fish body look very similar to that of the snake, so it is also called " snake fish ". Black fish is fierce by nature and has strong predation ability, so it has always been plump and rich in nutrition, making it a treasure among fish.

The taste of black fish is similar to that of grass carp , but it has fewer fish bones than grass carp and the meat is more tender. Therefore, it is better to eat black fish than to eat grass carp in winter. It is also suitable for boiling, braised, stewed with sauce, making soup or making grilled fish , pickled fish.

When choosing black fish, you should avoid those who look too fat, and choose those who look thin and shiny. Such black fish have a lot of exercise and may not be as meat as those with fat black fish, but the taste and nutrition are guaranteed, and the meat will be tighter and more flexible. It tastes good and has better nutritional value.

Recommended recipe: [Singling tofu black fish pot]

. After removing the internal organs, wash the black film on the fish, wash the inside and outside, cut it into several sections evenly. Also prepare shredded ginger, slices of garlic, minced garlic, green onion segments, chopped green onion, chopped green onion rings, rice pepper rings and onion pieces.

. Put the black fish pieces into a large bowl, add onion, ginger and garlic, add two spoons of light soy sauce, one spoon of dark soy sauce, one spoon of oyster sauce, one spoon of cooking wine and one spoon of soy sauce, sprinkle in a little black pepper and salt, add two spoons of starch and grind it evenly, and marinate for 30 minutes to taste. Cut the tofu into pieces, put it in a pan and fry until golden on both sides are served.

. Pour a layer of base oil into the casserole, add a little pepper, green onion, ginger, garlic, and millet pepper to stir-fry, then add onion pieces and stir-fry, spread the fried tofu pieces, put the black fish segments into the pot, add a bowl of water to stir well and pour in the pot, cover the pot and bake over medium-low heat for about 5 minutes.

. Take a spoonful of white wine along the lid and pour it into the pot. Continue to bake over low heat for 10 minutes. Turn off the heat. Sprinkle with millet peppers and minced garlic. Cook a small amount of hot oil in the wok, pour it on the garlic and millet peppers to stimulate the fragrance, and finally sprinkle with chopped green onion.

How to choose fresh fish?

When choosing fish, no matter which kind of fish it is, if you want to buy fresh fish with tender and firm meat, you must remember the following three points:

1. Look at the fish eyes: Fresh fish have the eyes protruding outwards and look very clear and thorough. If the fish eyes are sunken and turbid, it means that the fish is not fresh.

2. Look at the completeness of fish scales : Generally speaking, fresh fish have very complete scales and no bleeding points. If the situation is the opposite, many scales fall and obvious bleeding points will be obvious. The fish will not be fresh and not suitable for purchase.

But except for some hairtail, it is Zhoushan's "radar net hairtail". Due to the special fishing method, the layer of silver fat on the surface of the hairtail will fall off. However, the quality of this hairtail is undeniable. The fish meat is tender and delicious.

3. Smoothing the fish body: Fresh fish will not feel sticky when touched, it feels smooth, and you can feel the fish meat is elastic and the meat is firm. If the fish feels sticky and does not elastic when pressed, this kind of fish is basically not fresh and is not worth buying and eating.

——Lao Jing said——

When buying fish, don’t fall into the misunderstanding of “the bigger the fish, the better”. Many fish now have farmed fish, and generally farmed fish are artificially fed for a fixed time, so farmed fish do not need to swim and prey in large quantities like wild fish, and they are easily raised to be fat.

Putting farmed fish and wild fish together can clearly see that the body shape of the wild fish should be smaller and tighter, and the body lines are smoother. The taste of wild fish will naturally be much better. Therefore, when buying fish in the future, you must observe more. choose fish with strong vitality, even body shape, and moderate size. This fish selection technique is almost suitable for all kinds of fish.

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