What is the scientific name of Spanish mackerel? Blue spotted mackerel, mainly distributed in Bohai Sea, Yellow Sea, East China Sea and Korea. Its body is smooth and beautiful, showing a spindle shape. Its body length is generally 0.3 ~ 0.5 meters, and the longest can reach 1 meter. The back is blue-black with blue spots, and the abdomen is silver-gray. It is used to floating near the water surface, and its tail fin and dorsal fin are usually exposed. Spanish mackerel sometimes jumps out of the water, and the scales are sparkling and spectacular. Spanish mackerel meat is thick and solid, garlic cloves are red, delicious and less prickly.
Spanish mackerel is a kind of marine fish with tender meat, delicious taste and rich nutrition. It is rich in protein, vitamin A, vitamin B 1, vitamin B2, vitamin E, calcium, iodine and other nutrients, and is a very good food for anemia and malnutrition infants.
Spanish mackerel is rich in unsaturated fatty acids, among which DHA content is high.
Applicable people
Most people can eat it.
Taboo crowd
Patients with digestive tract diseases should not eat it.
Edible efficacy
1. relieving cough and asthma: Spanish mackerel has the function of benefiting qi and relieving cough, and has certain curative effect on weak cough and asthma.
2. refreshing and anti-aging: Spanish mackerel also has the function of refreshing and anti-aging. Regular consumption has a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.
3. Nourish yin and tonify deficiency; Spanish mackerel has the function of replenishing essence and deficiency, and is suitable for people with chronic diseases, physical weakness or fatigue.
4. Giving children Spanish mackerel can supplement the development of intelligence, and can also achieve the effect of naming and protecting eyesight. The effect of eating cod liver oil extracted from Spanish mackerel will be better.
Nutritional value of Spanish mackerel
1. Spanish mackerel has many nutritional values and is called. One of the top ten most nutritious marine fish? .
2. Spanish mackerel is tender, delicious and rich in nutrients, such as protein, vitamin A and minerals.
3. The water content of Spanish mackerel is about 73% ~ 74%( 105 directly dried for 5 hours), the ash content is about 0.9%, the total protein content (kjeldahl nitrogen) is about 22g/ 100g, and the fat content is 2.5g.
Cooking method of Spanish mackerel;
1. Braised mackerel; (1) Wash the internal organs and cut into pieces with an oblique knife. (2) Put the cut fish into a container and marinate it with proper amount of salt and rice wine for fifteen minutes. Take a proper amount of flour, pick up the fish and roll in the flour. (4) Oil the hot pot and fry the fish with the flour in the pot. Prepare some raw flour when frying fish (take proper amount of raw flour and sugar, add a little water and soy sauce and mix well), chop garlic, shred ginger and cut onion into chopped green onion for later use. After frying on both sides, add minced garlic and shredded ginger and fry until cooked. Then add half a bowl of water to boil. Stew until one third of the water is left, and pour in the cornflour. You can finally turn off the juice. 2. Other common Spanish mackerel practices include fried Spanish mackerel/Spanish mackerel balls/Spanish mackerel hot pot/Spanish mackerel jiaozi/grilled Spanish mackerel, etc. If you have tasted all these flavors, try the fresh mackerel in the vacuum bag of Yashengzhai.
Why do you recommend Yashengzhai? Fresh Spanish mackerel
First of all, Yashengzhai is a crock brand with special flavor for more than 30 years, with excellent market sales and reputation and unique flavor. Crosstalk master Li Jindou, the teacher spoke for him. Because the founder is Yasheng Mencius, one of the descendants of 72 generations, the skill of making soup in crock has been passed down from generation to generation in his family, and he founded Yashengzhai brand. Aim? Inheriting the spirit of elegance, benevolence and righteousness, and building a century-old brand of integrity? . Will be passed down from generation to generation, and the carefully studied traditional crock food will be better developed.
Secondly, it is the taste. To know how to recommend a delicious food to others, safety is one of them, and the most important thing is taste. As I said just now, the dishes of Yashengzhai brand adopt the traditional cooking techniques and secret recipes handed down from generation to generation by Meng's crock soup. Through the research and development of past dynasties, on the basis of retaining the traditional flavor, it is more and more in line with the changing needs of modern people for food. The combination of traditional crock cooking technology and modern production equipment is more hygienic and efficient while retaining the traditional taste. The secret of crock soup is to select more than 20 kinds of herbal spices and carefully mix them. The rich soup not only locks the fat and tender taste of the ingredients, but also makes the meal mellow and rich. After careful tasting, the taste buds can feel the freshness/fragrance/sweetness/alcohol blooming on the tip of the tongue, leaving a lasting aftertaste.
In addition to crock fish series, fish products can also be used for fresh food. Yashengzhai's silkworm chrysalis series, bean products series, meat products series and roasted seeds and nuts series are also products with unique flavor and delicious secret recipe. Delicious, safe, cost-effective and inexpensive. Tmall and Tmall, supermarkets and stores/supermarkets in most areas of our country have instant specialties of Yashengzhai. Friends you like can try it. This circle of countless earthenware dishes is not to your taste. I also feel the inheritance and evolution of food culture in the history and culture of China.