Crispy pomfret, which originated from the Yangtze River Reservoir in Zhongshan City, Guangdong Province, is one of the geographical symbols of Zhongshan City. It is a famous and special aquatic product that uses mineral water from the reservoir, feeds concentrated feed and intensively cultivates living water. It is named for its firm, crisp and crisp meat.

What needs special explanation is that the so-called "crispy carp" is not a new species, but still belongs to the grass carp in the biological sense, belonging to the genus Cyprinidae. It is just an ordinary grass carp, which has special biological characteristics (such as the meat is not easy to cook) and has been artificially changed.

Crispy pomfret looks like grass carp, but its biology is different from grass carp and it needs special cooking methods. If you cook it like grass carp, it won't rot, it will be chewy, and chopsticks won't stick in it. It tastes like rubber.

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Edible:

When grass carp (Siniperca chuatsi) eats broad beans, when grass carp protease meets broad beans-dihydroxyphenylalanine, they are like fighting a protracted war, hemolyzing and repairing at the same time. Slowly, the meat quality of the fish changed. This is called embrittlement. That is, "the change of muscle fiber structural protein" mentioned in the paper.

In fact, grass carp used to eat grass, but now most of them eat feed. After all, feed produces meat quickly. But as far as taste is concerned, grass carp eating grass tastes better and its meat quality is layered enough. But now it is hard to find it in China, and the wild grass carp are basically in the United States.

For people who often eat fish, crispy pomfret tastes like fish, but the advantage is that the meat is very strong, and it is a very good ingredient for making side stoves (hot pots) in winter.

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