Is the "noodle fish" thunderfish a sea fish or a river fish? Is it an irradiated fish? How do you cook it?

Thunder fish is the general name of many kinds of translucent fish of the family Silverfish in Japan. it is a kind of high-protein and low-fat food, which is also suitable for patients with hyperlipidemia. Is it a sea fish or a river fish? Is it an irradiated fish? How do you cook it? According to the data of the silverfish family, the silverfish is a freshwater fish, about 7 to 10 centimeters long, slightly round in length, delicate and transparent, and its color is like silver, hence its name. The body produced in the Yangtze River Estuary is slightly longer, commonly known as "noodle fish" and "noodle fish".

Is the thunderfish an irradiated fish?

Thunderfish are not irradiated fish.

It is a freshwater fish that can live in coastal waters and has the habit of migrating from ocean to river. It is distributed in the coastal areas from Shandong to Zhejiang, especially in Poyang Lake and Chongming at the mouth of the Yangtze River. Taihu Lake in China is rich in silverfish. A few species are distributed in Korea, Japan and Sakhalin in the far East of Russia.

Silverfish, slender, nearly round and simple, the posterior segment is slightly flattened, with a body length of about 12 cm. The head is extremely flat. The eyes are big, the mouth is also large, and the kiss is long and pointed, triangular. The maxilla and mandible are equal in length; there is a row of fine teeth in the anterior maxilla, maxilla, inferior bone and mouth cover, and a pair of canine teeth in the anterior part of the mandible. There is no United anterior bone at the front of the mandible, but it has a fleshy process. The dorsal fin Ⅱ 11-13, slightly in the back of the body 3-stroke 4. The pectoral fin is 8-9, the muscle base is not significant. The anal fin is Ⅲ 23-28, opposite to the dorsal fin; there is a row of large scales on each side of the anal fin of male fish, usually 18-21. There is a small transparent fat fin in the center of the dorsal fin and caudal fin. The body is soft and scaleless, transparent all over the body, and milky white after death. There is a row of black spots on each side of the body, and there are two rows of parallel black spots on the ventral side from the chest through the abdomen to the front of the anal fin, which are separated left and right along the base of the gluteal fin, and merge into one at the back end, reaching the caudal base. In addition, small black spots are also scattered on the first strip of the caudal fin and the pectoral fin.

How do you cook thunderfish?

1. Eviscerate the fish, clean up and drain the water. Mix well with a little salt and cooking wine and marinate for 5 minutes. Sprinkle proper amount of starch on the surface and stain well.

2. Cool the oil in a hot pan and fry the fish in the pan; fry the fish on both sides and serve.

3. Leave the bottom oil in the pan, add spring onions, ginger and garlic to stir-fry, add fried fish, boil in cooking wine and balsamic vinegar, and add the right amount of soy sauce.

4. Add water to boil and cook for 5 minutes; season with salt and sugar; turn off the heat after the juice is collected in the heat; put it into the pan and serve.