Some people eat fresh fish, others eat tender fish, but this kind of fish is "crisp". How can fish be crisp?
Crispy pomfret (also known as crispy Anhui fish) is native to the Yangtze River Reservoir in Zhongshan City, Guangdong Province. Crispy pomfret lives in reservoirs, streams and rivers with sufficient fresh water and dissolved oxygen, and the dissolved oxygen is not less than 5 mg/L. In the fast-flowing pool water, fish swim quickly, which makes muscles exercise frequently, reduces fat accumulation and increases muscle toughness. Day after day, year after year, crispy pomfret became an excellent swimmer. The meat quality of mandarin fish living there will become stronger than that of ordinary mandarin fish, so it tastes crisp.
Crispy pomfret mainly eats expensive natural northeast broad beans. Broad beans do not need to be crushed, and the whole material is soaked in clear water for more than one day and night to make them soft and swollen, which is convenient for grass carp to eat and digest. Grass carp, which often eats broad beans, will gradually lose water in its muscles and the content of crude fat will gradually decrease. Fish with less fat will not be soft, but will be tough. At the same time, the collagen content and muscle fiber diameter of grass carp increased significantly. Collagen mostly refers to tough meat, which is not rotten no matter how fried. Therefore, the well-known crispy pomfret is crispy, with firm, refreshing and crisp meat, hence the name.
The content of essential amino acids in crisp pomfret is 6.70g, accounting for 39.88% of the total amino acids, indicating that its protein quality is good and it has high nutritional value. However, the umami amino acid content of crisp pomfret is 6.67 grams, accounting for 39.70% of the total amino acids, which is also the reason why crisp pomfret meat tastes delicious.
Needless to say, Zhongshan crispy crucian carp, which grows to more than 5 kg, is crisp and rich. It has elasticity, strong spine and fresh and sweet fish flavor, which are not available in other mandarin fish or even other kinds of fish. The appearance of crispy pomfret is the same as before, but the meat quality has changed. Compared with common pomfret, protein is higher 12% and tastes more delicious. It also has the characteristics of soft, smooth and crisp meat, especially the belly of fish. Because this kind of fish is tough, there are many solid cooking methods, such as frying and slicing, steaming (not steaming), stewing and hot pot. Pomfret is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients. Mandarin fish is also rich in selenium, which has anti-aging and beauty effects. Some media have summarized the benefits of pomfret. "Crispy pomfret is not a skin care product, but it makes women fall in love; It is not a health care product, but it makes men crazy. "
Collagen in crispy carp muscle is extremely rich, which is not only an ideal natural raw material for beauty, but also can prevent osteoporosis. Compared with grass carp, the calcium content of crispy grass carp increased by 65438 07.5%.
The nutritional value of crispy pomfret is very rich, which can be compared with salmon and eel. The total amino acid content of crispy pomfret is16.8g, slightly lower than that of salmon17.66g and higher than that of eel14.05g. The essential amino acid content of crispy pomfret is 6.70g, slightly lower than that of salmon (7.22g) and higher than that of eel (5.46g). The content of flavor amino acids in crispy pomfret is 6.6 1g, which is slightly lower than that of salmon (6.73g) and higher than that of eel (5.38g). ..