How to choose a good treasure fish

Lead: turbot, the scientific name of Duobao fish, is not native to China, but to the Euro-Atlantic, and it is recognized as one of the high-quality flounder in the world. Its body is flat and slightly rhombic, with black and brown patterns faintly visible in brown. Because of its graceful posture when swimming, it is like a butterfly in water, and is also called "butterfly fish".

Duobao fish has the effects of moistening skin, caring skin, tonifying kidney and brain, strengthening yang and refreshing. Regular consumption can nourish the body and improve human immunity. To choose a good treasure fish, you must master the following skills:

How to choose a good treasure fish

First, fisheye

Fresh fish-one side of the eyes (back) is blue-brown, and the other side without eyes (abdomen) is white. The eyeball of the fish is full and protruding, and the cornea is transparent and clear and elastic.

Sub-fresh fish-the eyeball of fish is not prominent, the cornea is wrinkled and slightly turbid, and sometimes the blood in the eye is red.

Second, smell the fish gills.

Fresh fish gills are clear and bright red, with transparent mucus and salty taste of marine fish.

Sub-fresh fish gills become darker, grayish red or grayish purple, slightly fishy. If it smells of kerosene, bitter almond, ammonia and pesticide, it should be polluted.

Third, touch the fish.

Fresh fish-the mucus is transparent, the scales are shiny and close to the fish, and it is not easy to fall off.

Sub-fresh fish-the mucus is opaque, the scales are poor in luster and easy to fall off, and the mucus is sticky and turbid.

Fourth, catch fish.

Fresh fish-the muscles are tight and elastic, the depression disappears immediately after finger pressing, there is no smell, and the muscle section is shiny.

Sub-fresh fish-the muscle is slightly loose, the depression disappears slowly after finger pressing, with a slight fishy smell and shiny muscle section.

Five, look at the fish belly

Fresh fish-the abdomen is normal and not swollen, and the anus is white and sunken.

Sub-fresh fish-there is no obvious swelling in the abdomen, and the anus is slightly prominent.

Six, check the shape of the fish

Heavily polluted fish have irregular fish shape, large head and small tail, stiff spines and tail spines, or extremely large head, thin body and long and sharp tail. Or fish scales fall off, fish skin turns yellow, fish tail is gray-blue, meat is green, and fish belly swells. Other fish, although they look fresh, have unsmooth gills, rough shapes and are red or gray; Some fish look normal in appearance and gills, but their eyes are turbid, lose their normal luster, and even their eyeballs are obviously protruding, which may also be polluted.

PS: Actually, looking at the belly, smelling the cheeks, touching the body and pinching the fish are all floating clouds. When buying fish, you only need to look for the labeled, traceable and insured Xingcheng Duobao fish, and everything will be solved.

Extended data:

First of all, introduce Duobao fish.

Duobao fish is a kind of flounder, which is a rare low-temperature economic fish. It originated in the Atlantic Ocean of Europe and was introduced to China in the mid-1990s. Its body is flat, almost round and brown, and its eyes are on the left. It is recognized as one of the high-quality fish in the world.

There is no small bone in the body, small internal organs, high meat yield, fresh and tender meat, fragrant taste and high economic and nutritional value, which is a good raw material for making fish chops and fillets. In the United States, Japan, South Korea, etc., it is favored by consumers. In our country, it is usually steamed and stewed, while Europeans like to make Duobao fish into "fish chops".

Second, the nutritional value of Duobao fish

1, Duobao fish is rich in omega-3 fatty acids, protein, vitamin A, vitamin C, calcium and iron.

2.ω-3 fatty acid is a kind of fatty acid that cannot be synthesized by human beings, but it is necessary for health. It can increase the content of high density lipoprotein (HDL) in human body, help to reduce blood lipid, relieve the pressure of aorta and other blood vessels, and effectively reduce the incidence of heart disease.

3. The nutritional value of Duobao fish is very rich, which is manifested in the rich colloid under its skin. Chewing gum is very delicious, which not only has the function of beauty, but also can nourish the body and improve the human body's resistance.

4. The content of glial protein is high, which has good effects of moistening skin and beautifying, tonifying kidney and strengthening brain. Regular consumption can nourish the body and improve human immunity.

Third, the efficacy of Duobao fish

Duobao fish has the effects of warming stomach, regulating middle energizer, lowering liver yang, expelling wind, treating arthralgia, stopping malaria, benefiting intestine and improving eyesight. Indications: physical weakness, wind deficiency, headache, hyperactivity of liver yang, hypertension, headache and chronic malaria.

1, degreasing and lowering blood pressure. It can soften and protect blood vessels, and reduce human blood lipid and cholesterol.

2. Vision. Improve the disease resistance of eyes and prevent night blindness.

3, and the stomach. Neutralize stomach acid and relieve stomach pain.

4. Wake up. Duobao fish can tonify kidney and brain, and help yang to refresh.

5. Improve immunity. Regular consumption of Duobao fish can nourish the body and improve people's disease resistance.

6. Beauty. The content of glial protein in Duobao fish is high, which has good moisturizing and beautifying effects.

Fourth, the practice of Duobao fish

Steamed turbot

Ingredients: 65438+ fresh turbot 0, red pepper 1 piece, 3 tbsp soy sauce, minced garlic, onion, shredded ginger, salt and cooking wine.

working methods

1. After buying fresh dolphins in the market (the best weight is around 1.5 kg), please ask the stall owner to clean them up and remove viscera and gills. After returning home, rinse the processed fish repeatedly with clear water until it is completely clean and does not leave bloodshot.

2. Cut three flower knives diagonally on the fish with a knife, in order to make the fish cooked faster. Wipe the fish body and belly with salt and cooking wine and marinate for 10 minute.

3. Put the right amount of water in the steamer to boil, put the right amount of ginger and onion on the fish, and put the fish in the steamer. Steam on high fire for 7-8 minutes. To judge whether the fish is ripe, you can poke it with chopsticks. If chopsticks pass through the fish without difficulty, it proves that the heat is just right.

4. When steaming fish, shred the onion or chives, the finer the better. Soak chopped green onion in cold water for a while, wash away the mucus, and the washed green onion will naturally curl up.

5. After the fish is steamed, throw away the ginger and onion, and pour out the water oozing out when steaming the fish. Put chopped green onion and red pepper evenly on the fish.

6. Heat 2 tablespoons of oil in the wok, turn off the fire when it is 80% hot (the oil smokes), and stab the oil on the shredded onion. While the oil pan is still hot, pour in the steamed fish and soy sauce of Lee Kum Kee, and then add a little water.

7. Finally, pour the hot soy sauce water along the edge of the steamed fish dish and put a proper amount of coriander around it.

Zhulibao fish

Ingredients: Duobao fish 1, green pepper ring 15g, red pepper 15g, ginger rice, garlic rice, ginger slices, scallion, coriander, hot sauce, red oil, salt, monosodium glutamate, chicken essence, sugar, pepper, liquor, cooking wine and vinegar.

working methods

1, dried chili festival, pepper, spice, coriander, ginger and scallion festival are put into a pot, mixed with 2,500g of clean water, boiled for about 30 minutes, then added with refined salt, monosodium glutamate, chicken essence, sugar, pepper, Chinese liquor and aged vinegar, and put into a stainless steel basin to air-cool to obtain juice.

2. Slaughter and clean the Duobao fish, gouge out the cross knife, soak it in cold juice for 12 hour, and when it tastes delicious, take it out and fry it in a hot oil pan until it is 80% cooked.

3. Wash the pot and put it on the fire, add red oil to heat it, then add ginger rice, garlic rice and hot sauce to stir fry. When the cooking wine is cooked, add fresh soup, add Duobao fish to cook it, and finally put it on the bamboo fence plate. Sprinkle some green and red pepper rings and coriander.