Double-skinned saury:
Swordfish, the scientific name of fish, also known as bream and type I fish, usually inhabit the waters along the estuary. In mid-March every year, they began to swim into the Yangtze River in groups and lay eggs at the entrance of freshwater rivers in the middle and lower reaches. March-August is the peak season of saury, but the quality is the best before Qingming. Swordfish abound in the middle and lower reaches of the Yangtze River. From the Yangtze River estuary to Jiujiang, Jiangxi, and also from Fujian and Zhejiang. However, Yangzhou's "Guazhou Shenzhen-Hong Kong anchovies" are the best-looking, with a long and narrow shape and silvery white color, quite like a knife. Therefore, Su Dongpo said that "looking at the net to get a silver knife" and Du Fu said that "the online banking knife is chaotic" are all swordfish.
Saury meat is delicious, fat but not greasy. Every 100 g can contain protein 10.9g, fat 2.2g, carbohydrate 4 12 calories 334.944kJ, calcium 126 mg, phosphorus 6 mg, iron 1.4mg and other nutrients. Swordfish is flat and narrow, and its meat is thin, so it is not suitable to cut open the abdomen to remove dirt. Instead, we should use chopsticks to dig the gall bladder out of the fish mouth and remove the dirty things, which is the difference between swordfish and other fish when washing and cutting. Swordfish is famous for its fresh pearls, tender meat, rich oil, soft thorns and delicious soup. Its scales are the most beautiful, and it is not suitable for removal when processing. Swordfish is very delicious. In the Song Dynasty, Liu Zai praised it with poems: "... the pen is made of ginger and cinnamon peppers, and its nose floats when it is not ripe." The puffer fish is ashamed of poison, and the perch is ashamed of tasteless. " There is a proverb in Yangzhou in Qing Dynasty: "It is better to go to a tired house than to abandon this fish." It is said that saury is delicious all over, even the fish head is delicious. I would rather lose the house of my ancestors than give up the head of saury. This exaggeration is enough to prove that saury tastes unusual. The broadsword fish in Guazhou is called "Banbu fish", which is very delicious, and Li Daiweng called it "a wonderful thing in spring". Sauté ed saury is usually cooked by steaming, stewing, frying and smoking, and meat can also be made into fish balls. There are steamed swordfish, double-skinned swordfish, hibiscus swordfish, white fried swordfish shreds, dry fried swordfish, seaweed swordfish round soup, roasted swordfish and so on. It's best to boil and steam. The food is delicious.
Double-skinned saury is a famous dish in Yangzhou, and one is stickleback. When cooking, you should prick it. There are two ways to remove thorns: one is to touch the thorns with your hands after cooking. The so-called "skin and meat are even, search carefully: all over the body"; One is to remove the heat and thorns from the raw materials with a knife and cook the meat. Yangzhou double-skinned saury is brine: the juice is milky white, also known as "white-skinned saury".
steamed shad
The ancient name of shad is shark and anchovy, and their common name is swordfish, because the scales under their abdomen are like arrows. Western herring is beautiful and flat, looks like snapper, is freely silvery in color, and has delicate and plump meat. It is one of the rare freshwater fish and is listed as the first of the four famous fish in China, namely shad, sturgeon, pomfret and yellow croaker. Chinese shad are mostly produced in Xijiang River, Qiantang River and the lower reaches of the Yangtze River, especially in the lower reaches of the Yangtze River. They are one of the famous "three fresh foods in the Yangtze River", especially Zhenjiang shad.
Shad have been eaten since ancient times. In the Southern Song Dynasty, Diao wrote the poem "The Former Residence of Huaijingkou": "The shad is beautiful in spring, and the orange fragrance is sent to Hainan Airlines." Chen Zao's Early Summer in the Song Dynasty said: "The pomegranate flowers are scarlet blood, and the lotus leaves are high and the sky is blue. It is already a wheat field in Jiangnan. " In the Qing Dynasty, the poem "Stay with Friends" said: "When the orchid blossoms, the shad will be fat at first. The best streamer is March. How can I give up crossing the river? " Hong's "Mid-Autumn Festival has a scene in his arms" says: "If beans and apricots are like pills, peaches are full of fists; Last night, the river boat came to Haikou, and the shad advised more meals. " But the shad also has defects, and its meat is covered with thorns, so Su Dongpo has the regret that the shad is bony.
In late spring, shad was first named beside the head, and later named cherry shad. People have been eating shad for a long time and gained a lot of experience. For example, this fish is better steamed than boiled, and steamed with bamboo shoots and asparagus. Su Dongpo, on the other hand, prefers "baked shad", leaving a well-known poem: "Braised whitebait with ginger and purple vinegar, the snow bowl is more than two feet long, and the peach blossom is still full of spring, among which the taste is better than that of perch."
The nutritional value of shad is extremely high, containing protein, fat, iron, calcium, phosphorus, riboflavin, vitamin A and other nutrients, and it is known as the "king of fish". Every year from Qingming to Dragon Boat Festival, shad is the fattest. The shad is fatty under the scales, and its body is thin and tasteless after breeding. Therefore, there is a folk saying that "the shad will come and go to the shark", and the shad will die as soon as it comes out of the water, so it is more important to be fresh in time. Generally, when cooking, the scales are not removed, but steamed with scales to maintain its true taste. Yuan Mei, a famous gourmet in Qing Dynasty, said, "The shad steamed with honey wine is a better way to cure swordfish. ..... Never cut into pieces and cook with chicken soup; Or go to the back. If you use a special belly, the real taste will be gone. "
Braised mandarin fish
In the Northern Song Dynasty, Su Dongpo was banished to Huangzhou, Hubei Province, and tasted the delicious squid. He pretended that the poem "The Catfish is a must" was handed down from generation to generation: "The powder stone is still boneless, and the white puffer fish does not cure the patient. The news is not open to Hebo, so why not ask the water demon? " He compared the squid to an elf in the water, a boneless "puffer fish" that can be enjoyed without dying. Note: There are many versions, and the last sentence is: "Why not ask for a water scale?" Seems more reasonable. Why not let it grow scales? Because people often think that scaly fish are easy to get old, so scaly fish are not popular. )
Silver carp, also known as silver carp, is produced in the Yangtze River basin. Sichuan is called Jiangtuan, and eastern Hubei is called Carp. Catfish have a long body and a short tail. The front is flat, the back is flat, the body is scaleless, the skin color is grayish white, the abdomen is milky white, the kiss is slightly sharp and round, the mouth and abdomen are in the same position, and the eyes are small and bearded, so it is also called squid mouse in Shanghai. Catfish has no spines, and its head and tail are connected with a keel, so its meat is tender and beautiful. The catfish is more than 1 m long and weighs about 10 kg. March-May is the season for catfish to go on the market every year, but August is beautiful, and the common catfish is "chrysanthemum catfish". Catfish is beautiful and has been appreciated by gourmets since ancient times. Yang Shen in the Ming Dynasty said, "Pufferfish is poisonous and can cure people, while shad is delicious but prickly. Catfish has both the beauty of puffer fish and shad, and there is no defect of both. "
Carp is not only delicious, but also rich in nutrition. Every 1 00g of fish contains protein13.7g, fat 4.7g, ash1g, calcium 39mg, phosphorus143mg and iron 0.9mg .. Carp protein contains many kinds of amino acids.
The swim bladder of silver carp is thick and can be dried into a fish belly. Because the shape of its dried products and the natural patterns embedded in the swim bladder are similar to those of Bijia Mountain in Shishou, Hubei Province, it is also called "Gaby Fish Belly" by the people, and its famous dishes include "Gaby Chicken Powder Fish Belly" and so on. Because of the poisonous glands in dorsal fin prick and pectoral fin prick, people will feel pain, burning, even swelling and fever after being stabbed. Therefore, care should be taken in the initial treatment. Catfish is a first-rate edible fish. In terms of cooking methods, the upper reaches of the Yangtze River are steamed, the middle reaches are braised, and the lower reaches are boiled. It can also be stewed, braised and boiled. Famous dishes such as steamed squid, braised squid, white sauce squid, soup squid, etc.