Is dish fish the same as flatfish? Is the dish fish the turbot fish? Is a flatfish a flounder? What's the difference?

Turbot and flounder believe that most people know, or at least have heard of, their names, but few people have heard of flatfish and flounder. So, are dish fish the same as flatfish? Is the dish fish the turbot fish? Is a flatfish a flounder? What's the difference between them?

First of all, we should know that saucer fish is turbot and flatfish is flounder. They are just different names for a kind of fish. So, all we have to do is compare turbot and flounder.

Flounder is a general term for fishes of the order Haliformes, including Paralichthidae, Limonidae and Paralichthidae. A flounder is a strange fish with two eyes on the same side of the head, flounder with both eyes on the right and flounder on the left. The turbot belongs to the flounder family, commonly known as European flounder, known as "turbot" in China. Therefore, it can only be said that the turbot is one of the flounder, the two belong to the subordinate relationship, not the same relationship. Under the turbot, there are also subspecies classification. generally speaking, they all belong to flounder and look alike, but there are some differences in skin color and pattern.

Flounder lives mainly in temperate waters and is an important economic fish in temperate waters. Because their bodies are flat, oval, oval or tongue-shaped, the maximum body length can be up to 5 meters, the adult fish body is asymmetrical, the mouth is slightly prominent, and both eyes are on the upward side of the body, and the color of this side matches well with the surrounding environment; the downward side of the body is white. The flounder has very fine scales on its body surface. The flounder has only one dorsal fin, which extends almost from the head to the caudal fin, which generally has no fin spines, dorsal fin and anal fin base length, attached to or not connected to the caudal fin. Flounder is particularly suitable for benthic life on the seabed, mainly feeding on benthic invertebrates and fish.

Turbot is a valuable low-temperature economic fish and one of the endemic precious fish species along the northeast Atlantic coast. In natural waters, the maximum length of adult fish can grow to 75cm. The side of the body is very flat, and it is an oval figure. Its appearance is not only peculiar, but also rich in colloid under the skin and on the edge of the fin, the head and caudal fin are small, and the fin is cartilage; there is no small bone in the body, the bone is white jade shape, the visceral mass is small, the meat yield is high, the muscle is rich, white and tender, and the meat is delicious, which is more delicate, smooth and elastic than Japanese flounder.

Generally speaking, the turbot fish sold in the market are more alive, while flatfish and flounder are mainly quick-frozen, and there will be some nutrient loss. Therefore, it is recommended to eat turbot, the nutrition will be better.

So, how to make the turbot fish delicious?

This should start from three aspects. First of all, with regard to the selection and purchase skills of turbot fish, we should pursue the word "fresh"; the second is to "smell", which is known as the smell of fish; and finally, there is the cleaning work of turbot fish. The following three points are described in detail:

First, how to choose and buy turbot fish

The main results are as follows: 1. The turbot fish is intact, without injury, disability, deformity and albinism.

2. The turbot fish eyes are located on the left side of the body, with bluish brown on the side of the eyes, a little melanin, and a smooth white side without eyes.

3. The body surface of turbot fish is bright, smooth, no scars, no symptoms of darkening and redness, neat Gill filaments, no inflammation and parasites.

Second, how to fishy turbot fish

1. After the fish is cut open and washed, put it in cold water, and then pour a small amount of vinegar and pepper into the water. In this way, the treated river fish will not have the smell of soil.

2. Half two salts and 5 jin of water can be used. When the live fish are soaked in salt water, the salt water is immersed into the blood through the two gills. After an hour, the fishy smell can disappear. If it is a dead fish, soak it in salt water for two hours to remove the fishy smell.

3. When slaughtering fish, the blood of the fish can be washed clean as far as possible, and seasonings such as onions, ginger and garlic are added when cooking, the fishy smell can basically be removed.

Third, how to clean the turbot fish?

1. First find the right belly of the fish (the belly is very small), usually at the lower left of the head (the soft place is the belly), cut it open with scissors or sharp knives, and remove the internal organs for cleaning.

2. Remove the gills with hands or scissors

3. Wash the body of the fish

4. Or make an opening from the fish's gills and take out the gills and internal organs

5. The fish skin, the upper layer of the skin, is also torn at the Gill, and the whole piece falls off.