Is saury imported or made in China?
Most saury on the market is imported from Japan. Saury likes to live in places with low water temperature, and it is produced in the Yellow Sea in Shandong Province, China, but its quantity is small. Most of the saury sold on the market now is imported from Japan. Saury is a pelagic fish, generally living in subtropical or temperate waters of the Pacific Ocean, mainly distributed in temperate waters of the North Pacific Ocean, including the Sea of Japan, Alaska, Bering Sea, California, Mexico and other waters. At present, there are four species of saury, among which Pacific saury has the largest exploitation and catch, and is the main catch species in Japan, Russian, South Korea, China and Taiwan Province Province. The other three species of saury, North Atlantic saury, Atlantic saury and Indian saury, have not been caught commercially on a large scale.
Is saury cold or hot?
Saury is not a cold food, and saury is the first of the three delicacies because it is the earliest on the market and extremely delicious. In the Song Dynasty, Liu Zaiceng hosted a banquet for swordfish to bid farewell to his friends, and wrote a poem, "Picking up ginger and cinnamon peppers and floating your nose in the unripe fragrance", praising the delicacy of swordfish. The taste of saury is not only tender and tender, but also rich in protein, phospholipids and vitamins, so eating saury can not only satisfy appetite, but also preserve health. It is recorded in Compendium of Materia Medica that saury is used to treat hemorrhoids and fistula and invigorate qi, and saury is also commonly used by the people to invigorate qi and promote blood circulation. Swordfish is rich in protein, which can help children develop. EPA and DHA in saury can reduce blood fat. Free from the threat of heart disease. Fish oil is rich in VA and VD, especially in fish liver. There are also water-soluble B6, B 12 and nutrients such as biotin, minerals and nicotinic acid.
Does saury have to gut?
Saury has a bitter taste in its stomach and intestines. It is known that many Japanese people like to eat its bitter taste. Because of this, it is the original flavor of saury. If you touch some lemon juice, it will really have a different taste. And it is said that saury viscera is rich in nutrients, as well as calcium, nicotinic acid and various vitamins. So people say, "People who really eat saury often only eat internal organs." In other words, saury actually doesn't need to gut. The intestines in the belly of saury are the best place to eat, and because it has no stomach, it will not leave food residue in its stomach. When cooking saury, you might as well leave the internal organs and taste the whole taste. The saury is more authentic and its internal organs are not removed. If you really want to remove the internal organs, the treatment method is also very simple. Use scissors to cut along the umbilical region of the fish towards the head, then take out the internal organs by hand and wash them with clear water.
How long will the saury fry?
Fry for 3 to 5 minutes. Saury is slender and has little meat, but the meat is delicious, so it is best to fry it. Saury is thin and easy to burn when fried, and the spines and bones in saury are soft, so saury is easy to cook and does not need to be fried for too long. Generally, when you fry saury, you can fry it for 1-2 minutes on each side and twice. When the surface of saury is golden yellow, add seasoning and serve. When frying saury, just fry saury until both sides are golden. Before frying, you need to marinate the saury for about 4-5 hours, so that the fried saury is delicious.