How much is the bass per jin?

Sea bass, also known as sea bass, sea bass, Huazhai, sea bass, seven-star bass, etc., is an economic type of edible fish. It is easy to catch in the shallow sea near the bank of our country. There are usually four kinds of sea bass on the market, such as sea bass, Songjiang bass, California bass and river bass. Let's take a look at how much the bass cost per jin.

How much is the bass per jin?

The market price of sea bass is different in different places, and the price is also different with different sizes. The wild bass on the market is about 25 yuan per jin, the fresh sea bass is about 20 yuan per jin, and the fresh freshwater bass is about 18 yuan per jin.

The selection and purchase method of perch

1, fish shape: heavily polluted perch, abnormal shape, some head is large and tail is small, spine bending or even deformity, and some skin yellowing, tail blue.

2, look at fish eyes: full protruding, transparent and clear corneas are fresh bass, eyeballs are not protruding, corneas are wrinkled or those with congestion in the eyes are not fresh.

3. Smell fish Gill: the Gill of fresh sea bass is bright red, the mucus is transparent, it has the salty smell of marine fish or the soil smell of freshwater fish, the Gill color of fresh sea bass becomes dark red or grayish purple, and the mucus stinks.

4. Touching the fish body: the surface of the fresh sea bass has transparent mucus, the scales are shiny and adhere closely to the fish body, it is not easy to fall off, the mucus on the surface of the fresh sea bass is mostly opaque, the glossiness of the scales is poor and easy to fall off.

5. Pinch fish meat: fresh sea bass meat is solid and elastic, the depression immediately disappears after finger pressure, there is no peculiar smell, the fresh sea bass meat is slightly loose, and the depression disappears slowly after finger pressure, with a slight fishy smell.

6. Look at the belly of the fish: the abdomen of the fresh sea bass does not expand, the anal hole is white and sunken, and the anal hole of the fresh sea bass is slightly protruding.

Edible value of sea bass

The taste is sweet, but the sex is flat.

Meridian of liver, spleen and kidney.

[efficacy] tonifying spleen and stomach, tonifying liver and kidney, diarrhea due to spleen deficiency, dyspepsia, dyspepsia, pertussis, edema, weakness of muscles and bones, restless fetal movement, ulcers and so on.

1. Tonifying the kidney and calming the fetus: sea bass can benefit the kidney and calm the fetus, invigorate the spleen and replenish qi, treat fetal movement restlessness, produce less milk and other diseases. Pregnant mothers eat perch not only easy to digest, but also can prevent and cure edema, anemia, dizziness and other symptoms.

2. Maintain the nervous system: copper can protect the heart, maintain the normal function of the nervous system, and participate in the function of several key enzymes in substance metabolism.

3. Tonifying the liver and spleen: tonifying the liver and kidney, tonifying the spleen and stomach, resolving phlegm and relieving cough, which has a good beneficial effect on people with deficiency of liver and kidney.

Common practice of sea bass

1. Steamed perch

[materials] 1 jin of fresh sea bass, half cup of shredded green onion, 4 tablespoons shredded ginger, 1 tablespoon shredded green pepper, 4 tablespoons salt, 1 tablespoon wine, 4 sections of spring onions, 4 slices of ginger, 1 tablespoon of water, half tablespoon of Taibai powder, a few drops of sesame oil.

Rinse ① perch and marinate with salt 1x4 teaspoons, wine 1 tablespoon, spring onions 4 slices and ginger slices for half an hour. Put ② on a plate and steam for 10 minutes. ③ pot is hot. Add shredded green onion, ginger and shredded green pepper to boil. Pour 1 tbsp of water, 1 / 2 tbsp of Taibai powder and a few drops of sesame oil on the fish. Drip a few drops of sesame oil. Serve.

2. Braised sea bass

[materials] A sea bass, salt, cooking wine, soy sauce, sugar, vinegar, garlic, ginger, star anise, pepper.

[practice] ① cut the fish in front and back, cut garlic and ginger into slices and set aside. Heat an appropriate amount of oil in a ② pan and fry the fish. Pan-fry ③ until yellowish on both sides and set aside. Heat a small amount of oil in the ④ pot again, add pepper and saute until fragrant, then add sliced garlic and ginger and star anise. ⑤ pot into cooking wine, soy sauce, sugar, stir-fry fragrance, then put in the right amount of boiling water. ⑥ put the fried fish in the pan. Simmer in ⑦ over medium heat for about 5-8 minutes, thicken the soup, remove the fish and set aside. Thicken the rest of the soup in the ⑧ pan. The soup boiled by ⑨ is poured on the fish and can be eaten.

3. Sauerkraut sea bass

[materials] 400 grams of perch, 150 grams of packaged sauerkraut, 50 grams of lotus root, 50 grams of Flammulina velutipes, 3 small rape.

[practice] kill ① bass, remove meat, slice meat, cut bone, marinate with shredded ginger oil salt for 15 minutes. Slice ② lotus root and rinse Flammulina velutipes. Pan-fry the fish bones in a ③ hot oil pan. ④ then add sauerkraut and stir-fry to taste. Add proper amount of boiling water to ⑤ and cook for about 15 minutes. ⑥ finally add fish fillets, lotus root, Flammulina velutipes and rape to cook and sprinkle with chopped onions.

4. Perch soup

[materials] 500 grams of sea bass, 10 grams of Ligustrum lucidum, cooking wine, onions, ginger, salt, monosodium glutamate, pepper, sesame oil.

[practice] after the ① perch is slaughtered, remove the gills, scales and intestines, wash. Wash ② Ligustrum lucidum, remove impurities, slice ginger and cut onions. ③ put Ligustrum lucidum, sea bass, ginger, spring onions and cooking wine in a saucepan, add 1800 milliliters of water, boil over high heat, then boil over low heat for 25 minutes, add salt, monosodium glutamate, pepper and sesame oil.