For those who love to eat fish but are afraid of fish bones and throats, the tuna, which is abundant in December, is the best choice. The whole fish has few bones, sweet meat, and is rich in Omega-3 fatty acids such as DHA and EPA. It is not only suitable for children with developing brains to become smarter, but also for adults to prevent arteriosclerosis and antithrombosis. Boosting brain power also helps.
In December, Tuyun travels back to Taiwan waters, and the meat is fat and sweet
Taiwanese love to eat fish, and they also eat seasonal fish according to the season. According to the four seasons of fish food in Taiwan, the mink fish in the first month is young and greasy, and the gnats are really fresh in February.... In November, the mullet roe returns to the pen, and in December, it is a broad belly and sweet soup. Gong Ruilin, chairman of the Taiwan Health Food Association and a professor at the Department of Food Science at Taiwan Ocean University, said that the so-called "wide-bellied" refers to the stingray. Since the Tuyun fish is a migratory fish, from December every year and around the Spring Festival of the following year, it is when the Tuyun fish comes to the warm waters of Taiwan after chasing food. Fish is the best time.
All Tuyun has no thorns and is suitable for all ages
Gong Ruilin said that Tuyun fish can be said to be the most popular fish, because all have no small thorns, and the fish is big enough, just cut into round slices, sprinkle with salt and refuel Fried, it is a delicious meal for the whole family. However, the most well-known way to eat Tuyu fish is "Tuyu Fish Soup", which is also recommended by many gourmets.
Quickly fry Tuyun fish sticks at medium and high temperature to lock in the fresh and sweet taste
Gong Ruilin said that the practice of Tuyun fish soup is to remove the Tuyun fishAfter the bones are cut into strips, they are coated with flour and placed in a medium-high temperature of 160 degrees Celsius for quick frying for 3 minutes. Take out to cool and mature, and then return to the pan and fry for more than 1 minute. It can lock the freshness and sweetness of the fish, and the good fatty acids of the fish are not destroyed, and then put it into the hot soup, so the unsaturated fatty acids can be retained, so there is no need to worry. He said with a smile that he loves to eat Tuyun, and he asked his nephew who opened a seafood restaurant for advice.
The real or fake Tuyun depends on the body shape, the real round and the fake flat
Because the whole Tuyun may be more than two meters long, if you don't go to the fish market to pick the fish, the Tuyun you see is usually the same size. It is a tuna fillet cut into fillets by rings. In recent years, I have often heard that the industry uses "Shi Qiaozi", also known as "Spinfish" to counterfeit the real soil fish "Kang's Maca". In fact, when choosing, just pay attention to the fact that the real earthfish is a relatively wide ellipse, while the spinach is a slender ellipse. The real earthfish has no fish odor, but has a fragrance, while the spiny fish has a heavier odor. .
The rounder, fatter and more delicious the fish is.
Even if it is a real fish, there are several varieties. Pick a delicious fish. The fatter and rounder the fillet, and the thicker the fillet, the better Better than flat fillets. There are two methods of fishing for stingrays: "drifting gill nets" and "longline fishing". The longline fish is not easy to be damaged, looks good and is relatively fresh, and the price is slightly higher. The gillnets often cause scars on the fish body due to the netting, the freshness is poor, and the price is slightly lower.
Gong Ruilin suggested that it is best to press the flesh of the fish when selecting the fish fillet. If it is hard and firm, it means it is fresh.The meat feels soft, it may have been frozen for a while, and the freshness is relatively poor.
It is highly nutritious and can be eaten in small amounts by gout sufferers.
Although the scorpion has high nutritional value and no thorns, it is suitable for all ages. However, the content of pulin is high, and people with gout can just taste it, about 40 to 60 grams a day, about four fingers long and 1.5 cm thick. Do not overeat and cause gout attacks.
◎ Image source/Provided by Dazhi Image/shutterstock
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