As for white-fleshed fish such as snapper, it is not easy to judge whether it is fresh from the change of color, but it can still be judged by observing whether the meat quality loses moisture or lacks elasticity.
Extended data:
10 The fish with the best meat quality is delicious and has few fishbones.
1, salmon
Salmon is a kind of marine fish distributed in Atlantic Ocean, Pacific Ocean, Arctic Ocean and other sea areas, belonging to deep-sea fish. Salmon has few scales, small thorns and orange-red flesh color. It is rich in protein, which is higher than other fish. DHA contained in it has the functions of strengthening brain, improving intelligence and enhancing brain function. Salmon is tender and delicious. It can be eaten directly or cooked, but not raw for babies. If it is boiled salmon, it is better to steam it before eating, which is not only safe but also beneficial to nutrient absorption.
2. Cod
Cod is a short marine fish, which lives in the deep sea and the middle and lower layers of the ocean bottom. Cod can be said to be the treasure of the whole body. It is rich in all DHA of common fish oil, as well as vitamins and protein, with a fat content of only 0.6%. Cod meat is tender and white, fresh and not greasy, with few fishbones. It is difficult for ordinary people to tell the truth from the false. Real cod tastes sweet and smooth, melts in the mouth, has a very delicate meat quality, has a unique fragrance and umami taste, and tastes like crab leg meat.
3. Tuna
Tuna, also known as tuna and tuna, is a kind of fish that lives in the depths of the ocean and the best seafood. Tuna is tender and delicious, rich in protein and nutrients, unsaturated fatty acids and various mineral components, which can supplement the human body with rich high-quality protein, and its DHA content is the highest among fish. It is an excellent brain food. Tuna is often used to make sashimi and is known as the "king of sashimi". Many people like to eat cooked tuna, which is refreshing, non-greasy, elastic and fragrant.
4. Eel
Eels are divided into river eels and sea eels, which are very similar in appearance to eels. They are native to the sea and can swim back to shallow water to live, and then return to the sea to lay eggs when they are mature. Its nutritional value is also very rich. It is rich in protein and various amino acids. The contents of vitamin A and vitamin E are 60 times and 9 times that of common fish, respectively. In addition, eel also contains DHA and EPA, commonly known as "brain gold", which is higher than other seafood and meat. Eel meat is tender and has no peculiar smell. The most common food in Japan is eel rice, which is finally spread on the rice by burning eel, and has a strong flavor.
5, puffer fish
Pufferfish, called "He _" or "Lung Fish" in ancient times, is a common fish in the Yangtze River. The body is short and spindle-shaped. Since ancient times, there has been a saying that "how can you know the taste of fish without eating puffer fish?" Eating puffer fish is tasteless. "statement. Everyone knows that puffer fish is delicious, with tender meat, delicious taste and high nutritional value. However, the entrails of puffer fish contain a neurotoxin that can kill people. Many people died from eating puffer fish in past dynasties. As early as in the Classic of Mountains and Seas, it was recorded that "fish with lungs will kill people if eaten" in Dunshui, which means eating puffer fish is poisoned, so there is a folk saying that "eating puffer fish will kill people". Fortunately, puffer fish can be cultured artificially in fresh water, and its toxicity in vivo is almost non-toxic or slightly toxic.
6. Qingjiang fish
Qingjiang fish is a kind of fish produced in Qingjiang River, Hubei Province, and lives in mountain streams and springs in Hubei Province. Qingjiang fish is a unique fish in Hubei province and has the reputation of "the province of thousands of lakes". Because of its clean water quality, superior living conditions and living environment, its nutritional value is very fresh and tender, and its fishy smell is not very heavy. Qingjiang fish is the most famous fish, with few spines and almost no fish. As the saying goes, "good mountains produce good water, good water raises good fish, and good fish is delicious." Qingjiang fish is known as the king of freshwater fish. Qingjiang fish can only grow into delicate and delicious fish in a specific environment.
7. mandarin fish
Speaking of mandarin fish, Zhang, a poet in the Tang Dynasty, wrote a famous sentence in the poem "Fishing Songs", "Egrets fly in front of Mount Cisse, mandarin fish is fat with peach blossoms flowing water", and he is full of praise for this kind of fish. Osmanthus fragrans, also known as Osmanthus fragrans, is one of the "four famous freshwater fish" in China. I like to live in fast-flowing water with high requirements for water quality. The meat of mandarin fish is delicious, and there are no fishbones. Its meat is petal-shaped, sweet and delicious, and rich in nutrition. It is better than freshwater fish and is deeply loved by people. Huizhou has a traditional famous dish "smelly mandarin fish", which is made of pickled mandarin fish. Can also be made into steamed mandarin fish, braised mandarin fish, mandarin fish soup, etc. It's fresh, tender and delicious.
8, yellow spicy diced
Speaking of diced yellow pepper, I believe everyone is familiar with it. Diced yellow pepper is a kind of fish that lives in a swift and clear stream and is produced in the upper reaches of Minjiang River. There are many names of diced yellow pepper, such as Pelteobagrus fulvidraco and yellow bone fish. Some people call them yellow duck feet, yellow diced bananas, yellow bone fish, yellow bone, Goya and Angci. It is said that this kind of fish looks a bit like loach, but the meat is delicious and tender, with no small thorns and garlic cloves. There is another feature of diced yellow pepper, which has no scales. The best way to eat it is stew, which is a kind of fish that most people like to eat.
9. Rod
Sea bass has all kinds of seawater and fresh water. In addition to the common freshwater bass, there is also a sea bass on the market, which is somewhat similar in appearance and more suitable for babies. Most species of perch in China are Songjiang perch, which has very high nutritional value, so it is listed as one of the "Four Famous Freshwater Fish in China". The meat of perch is tender and white, with no fishy smell, few thorns and garlic cloves. The best way to eat bass is steaming, which is very suitable for steaming. This fish does not steam easily. Simply steam it in a pot, then pour it with steamed fish soy sauce and hot oil, and it will be delicious.
10 Wuchang fish
Wuchang fish, also known as Jiangtuan and Wuchang fish, is more famous because of Chairman Mao's famous sentence "Drink only Changsha water, don't eat Wuchang fish" in Shuidiao. Swimming. " As one of the most common freshwater fish on the table in China, I believe everyone is familiar with Wuchang fish. Wuchang fish is a common freshwater fish. Its meat is tender and delicious. Many people began to find that after eating Wuchang fish, its lips and teeth will remain fragrant for a long time, which can make people remember it for a long time. Compared with ordinary fish, there are more fishbones, more small fishbones and less big fishbones. If you want to cook for the elderly and children at home, it is better to buy a big Wuchang fish. Because of its delicious taste, Wuchang fish began to walk on people's dining tables.