The delicacy of wealth and longevity-jumping fish

Jumping fish, also known as bouncing fish, flower fish and jumping fish, is a kind of small economic fish distributed in the coastal shoals of China, Korea, Japan, Malay Peninsula and other places, but it is produced more in various coastal areas of our country, especially in the southeast coastal area. there are common species such as big bouncing fish, bouncing fish and blue bouncing fish, especially the big bouncing fish individual. The fish is oblong, 10-20 cm long, weighs 20-50 grams, and the big one is about 100 grams. It has a large head, a wide mouth, prominent eyes, a grayish black or grayish brown body, and is covered with flower spots. It usually likes to crawl and jump on the beach where the tide recedes, likes to drill caves, and has the habit of living in caves. it mostly lives in low tide areas where the bottom material is mud or salty freshwater estuarine beaches, and feeds on benthic algae and insects. Jumping fish have a certain tolerance to the harsh environment, both cold and heat-resistant, leaving the beach can not eat or drink for several days. Striped fish can be caught all the year round, especially in summer and autumn. In recent years, some places have developed aquaculture to supply the market. Jumping fish has delicate meat, delicious taste and rich nutrition. According to analysis, every 100 grams of fish contains 20.4 grams of protein and 3.9 grams of fat, as well as carbohydrates and calcium, phosphorus, iron, vitamin B1, B2 and nicotinic acid. its nutritional composition is comparable to the famous seafood treasures such as shrimp, lobster and eel. It is a kind of high-protein nutritional food and is regarded as high-grade fish. There are many ways to make jumping fish dishes, including steamed, braised, fried, salt and pepper, porridge and various soups, all of which are delicious and delicious, suitable for all ages. Among them, dipped in cornflour and fried, delicious and colorful; jumping fish roll watercress soup, taste sweet and delicious; steamed flower jumping fish, then fresh and refreshing, endless aftertaste; salt and pepper jumping fish, crisp and slippery, deeply loved by diners. Jumping fish is not only a delicacy, but also has high medicinal and dietary value. According to relevant records, jumping fish has the functions of nourishing yin and strengthening yang, tonifying kidney and waist, producing essence and nourishing blood, relaxing muscles and activating collaterals and so on. Therefore, Japanese and Westerners regard jumping fish as a tonic delicacy, known as "ginseng in the water". According to the recorded dietotherapy methods are: for those who have recovered from a long illness, kidney deficiency, physical weakness, sore waist and knees, and weakness in the extremities, they can be stewed with fish and angelica, cooked land or Chinese wolfberry and astragalus, or boiled porridge with fish with rice, ginger, salt and pepper. Take once a day, several times in a row, it will have a significant effect. In addition, the flower jumping fish also has the effect of tonifying the body and accelerating wound healing, and it also has a better nourishing effect on patients after surgery and postpartum women. The recorded method of dietotherapy is to boil the jumping fish and shredded ginger in soup, or stew or steam with Angelica sinensis, which can achieve better results. According to other records, leaping fish can also assist in the treatment of infectious hepatitis and hemorrhoids, as well as damp-heat and edema. Jumping fish is also very suitable for the elderly, because it contains less cholesterol and fat, and contains a substance called "hexadecenoic acid", which protects blood vessels, so it is an ideal food for patients with hypertension. Therefore, in many hotels and restaurants, jumping fish is used as a kind of valuable seafood for diners, especially at banquets in Guangdong, Hong Kong, Fujian, Taiwan and other places, jumping fish is regarded as a rich and longevity dish, which is favored by diners.