Is sunfish a marine fish or a freshwater fish? Is it poisonous? What are the nutritional values? How do you cook it?

Sunfish have outstanding colors and feed mainly on zooplankton and aquatic insects, as well as aquatic plants, small miscellaneous fish and small molluscs. Is it a sea fish or a freshwater fish? Is it poisonous? What are the nutritional values? How do you cook it? According to the data of Perciformes, sunfish are native to the freshwater waters of the southern United States and northern Mexico. It is distributed from Ontario and Quebec in Canada to the Great Lakes system in the United States and in rivers and lakes in many southern states of the United States and northern Mexico. It's for freshwater fish.

Is the sunfish poisonous?

Sunfish's head, chest to abdomen is light orange or light orange yellow, the back is light bluish gray, there are some grayish black vertical lines, but not very obvious. The head is small and the back is high, and the meat is rich. It is a kind of edible fish without poison.

What is the nutritional value of solar rain?

Sunfish is delicious and nutritious. According to analysis, it contains 18.8% crude protein and 1.15% crude fat. The content of 17 kinds of amino acids in its dry matter is as high as 17.68%. It is rich in calcium, iron, phosphorus, sodium, potassium and other trace elements. And because sunfish contains high protein, it is the key for pregnant women to absorb nutrients, so pregnant women can eat more sunfish in life. The sales price of aquatic products market is relatively stable, keeping at 180.22 yuan / jin. And the listing volume is less, and the supply exceeds the demand. It tastes delicious, and more and more diners like it.

How do you cook sunfish?

Steamed eggs with sunfish

Cooking materials (for two): sunfish (1, 234 grams), eggs (2), shredded ginger (half tablespoon), chopped onions (half tablespoon)

Seasoning: oil (1 tablespoon), salt (1 tablespoon)

1. Wash and slaughter the sunfish, cut a knife into the abdomen, break the belly of the fish, and let it lie on the plate.

two。 Sprinkle 1 tbsp salt over the sunfish and stuff the belly with shredded ginger.

3. Beat the eggs into a bowl and beat well with 2tbsp oil, 5tbsp salt and 2eggshell water.

4. Boil the water in the pan, put in the sunfish, cover and steam over medium heat for 10 minutes. 6 remove steamed sunfish, sprinkle with chopped onions and serve.

Tips

1. Sunfish should not be too large, otherwise, if you want to steam thoroughly, the water eggs will be too old; if you buy sunfish, you can first put them into the pot and steam them with water, then pour in the eggs and steam them together.

2. The ratio of egg liquid to clear water is 1:1. If you can't handle the amount of water, you can mix it with eggshell directly, which is accurate.

3. After the water in the pot is boiled, the sunfish is steamed over medium and medium heat, so that the steamed eggs will not be too old, the surface is smooth and the taste is tender and smooth.

4. When beating the egg, you should not beat it hard, otherwise the egg will bubble and the steamed egg will have many holes. You should gently beat it evenly.

5. To confirm whether the sunfish is steamed or not, it is the standard to stab the fish directly with chopsticks.

Braised sunfish

1. Clean up the scales and internal organs.

2. Prepare spring onions, soy sauce, edible oil, tempeh and tomatoes.

3. Boil the oil, then pour Douchi, spring onions and other ingredients into the pan and stir-fry, then add a little water.

4. Make sure the soup is adequate, the fish should be fresh, and the head of the fish should be cut off and the size is random.

5. Stir-fry the fish for one minute, cover the pot, soak for 10 to 5 minutes, and finally add half a tomato.