Where is the origin of multi-spring fish?

Multi-spring fish is an important edible fish, the scientific name is hairy scale fish, also known as cucumber fish, pond male fish, etc., for the cucumber family cucumber fish belongs to the marine fish, because the fish has a fresh cucumber-like smell, high nutritional value, especially rich in calcium, let's take a look at the origin of multi-spring fish!

Where is the producing area of multi-spring fish?

Multi-spring fish can be caught in many areas along the northern coasts of the Pacific Ocean and the Atlantic Ocean. China's lower reaches of the Heilongjiang and Tumen rivers are produced all the way to the coast of Taiwan, but they are being protected because of indiscriminate fishing and killing. Most of the multi-spring fish on the market are caught in Canada and Norway.

Breeding habits of multi-spring fish

Multi-spring fish usually live in the sea, and adults lay eggs at the seaside estuary in spring. The spawning date is from March to May every year. The hatching place is usually in the larger river tributaries and shoals, and the eggs hatch after 10-20 days. At the end of the first summer, the juvenile of the multi-spring fish can reach 3 to 4 centimeters in length and weigh 10 to 30 grams, and the juvenile will grow into an adult about 2 years later. Multi-spring fish also has a strange phenomenon, that is, it will swallow a large number of its own young fish in high-yield years, thus playing a role in regulating the number.

Nutritional value of multi-spring fish

Multi-spring fish has high nutritional value, especially rich in calcium, which is especially suitable for growing children, osteoporosis patients and the elderly, but people with allergies should pay attention to the delicious taste of female fish that are about to lay eggs. The usual way to eat multi-spring fish is barbecue, but it should be noted that overheated roe will burst, and sprinkling wine tastes better before barbecue. In Russia, multi-spring fish meat is also used as the raw material of pie. In Japan, many fresh spring fish are made into sashimi. In many other countries, the cooking method of multi-spring fish is mainly fried. In addition, in countries of origin such as Iceland and Norway, multi-spring fish are also canned for export.

The Edible method of Multi-spring Fish

1. Steamed multi-spring fish

[materials] appropriate amount of spring fish, cooking wine, refined salt, ginger and spring onions.

[practice] ① shred onions and ginger. ② will wash the fish, eviscerate, and count knives on both sides. Coat the ③ fish with cooking wine and salt, put shredded onion and ginger in the belly of the fish, put them on a plate, sprinkle them with shredded green onion and ginger, steam for 8 minutes and serve.

2. Braised spring fish in brown sauce

[materials] 1000 grams of multi-spring fish, 100g of pork fat and lean meat, 100g of green garlic, 100g of green vegetables, 10g of fresh ginger, 15g of green onions, 20g of Shao wine, 15g of vinegar, 10g of soy sauce, 10g of sesame oil, 250g of peanut oil and 7.5g of refined salt.

[practice] ① scrapes off scales, removes internal organs and gills, and washes off live spring fish. Cut both sides of the fish with an oblique knife and marinate it with refined salt. ② pig fat lean meat shredded, green vegetables cut. Add peanut oil, medium heat to 60% heat in ③ wok, stir-fry shredded meat until blood is cut off, add Shao wine and vinegar, add soy sauce, clear soup and refined salt to boil, simmer fish for 20 minutes, sprinkle with green vegetables and garlic, sprinkle with sesame oil and serve in soup plate.

3. Dry-roasted multi-spring fish

[materials] Spring fish, potherb, fat and lean meat, dried pepper, oil, soy sauce, sugar, cooking wine, monosodium glutamate, soup, spring onion, ginger, pepper and bright oil.

[practice] ① will clean up the fish, put a flower knife on both sides of the fish, and cut the ingredients into knives. When refueling with ② spoon to medium well, marinate the fish with a little soy sauce, deep-fry them in oil until golden brown. Spoon refueling, add onions, ginger, ingredients stir-fry and add seasoning and soup, simmer the fish under a spoon, pick out onions, ginger and pepper, sprinkle with pepper oil.

4. Spring fish with stuffed meat

[materials] Spring fish, 100 grams of pork, oil, cooking wine, egg white, starch, monosodium glutamate, soup, spring onions, ginger, garlic, salt, clear oil.

[practice] ① multi-spring fish remove the big thorns, wash the mashed meat, add seasoning to taste, and put into the belly of the fish. ② fish on a plate, add cooking wine, spring onions, ginger, garlic cooking pot, soup boiled to adjust the taste, thicken, sprinkle clear oil, pour on the fish.

5. Grilled multi-spring fish

[materials] appropriate amount of multi-spring fish, garlic cloves, soy sauce, salt and cornflour.

[practice] ① will wash the multi-spring fish first. ② cut garlic cloves, sprinkle them on the fish, rub some salt flowers, pour some soy sauce, and spread cornflour. ③ multi-spring fish on the plate, no plastic wrap, naked fish body, adjust the function of microwave baking, time according to their own preference for the soft and hard degree of the fish.