Is Mingtai fish a sea fish?

Ming Taiyu is what we often call cod. It can be seen everywhere. In fact, Ming Taiyu is a fish very popular with Korean people. So is Ming Taiyu a marine fish?

Is the fish a sea fish?

The fish is a cold-water fish near the bottom of the northern coast of the North Pacific Ocean. It is also called yellow-line pollock. It is mainly distributed in the east coast of the Fresh Peninsula and north of the west and central part of Honshu, Japan, the Sea of Japan, the Strait of Tartar, the periphery of the Sea of Okhotsk and the Bering Sea, to the central California of the United States, and distributed in the northern part of the North Pacific Ocean and the eastern part of the Yellow Sea (very rare). It is a favorite food fish of Korean famous people. After pickling, it is called "Ming Prince".

2. How to eat Ming Taiyu?

Ming Taiyu has always been a traditional food that Korean people like to eat. Every Qingming Festival, Korean families eat Ming Taiyu. In Northeast China, many people eat it in Yanbian Korean Autonomous Prefecture, Jilin Province. In Yanbian area of Jilin Province, in winter, many people wash the Ming Tai fish clean, remove the internal organs, and then hang it outside freeze-dry, the water in the fish meat is sublimated and dried, the fish meat becomes strips, tear off a piece and put it in the mouth to chew, the more you chew, the more fragrant it becomes. The dried fish skin is torn off, special rice is wrapped in the complete fish skin, steamed in the pot, cooked and dipped in sauce to eat endless aftertaste, this is the legendary fish skin rice, which is also the characteristic of Yanbian.

III. Precautions for eating Ming Taiyu

1. If you do not want to remove the fish head, chop it from the center of the head and wash it. Put a knife on both sides of the fish body to taste it.

2. After the fish body is cut, add cooking wine, salt, onion and ginger to marinate for 30 minutes to remove the fishy smell.

3. Because the fish meat is tight, the cooking time should be longer, generally not less than half an hour. When firing can put a red pepper, and then put other spices, can make the fish delicious.

There are several types of fish according to their production methods. Fresh is called "raw too", frozen is called "frozen too", and the viscera are hollowed out and dried directly is called "dry too". Dry is too hard abnormal, so eat method is quite tough, need iron hammer to knock loose can enter, such as hazel chestnut with vice, are boorish style. And the most loved by wine lovers, is after a month of repeated drying yellow too. Its color is bright yellow, the meat is crisp but quite chewy, tear off a piece of hot pepper noodles into the mouth, like lighting a firecracker in the mouth, after a short dizziness taste, and then a big mouthful of beer washed away.

Ming Taiyu eat more, but also in the country can see a lot of its figure, if there are conditions to buy fresh taste, taste is also very good.