Black Fish Price_Black Fish Cooking Methods Comprehensive Guide
The Wuchang fish is a ray-finned vertebrate belonging to the carp family. It primarily distributes in the plains south of the Yangtze River and is less common north of it;It is an important fisheries resource in the middle and lower reaches of the Yangtze River and its surrounding lakes, and is one of the four major farmed fish in China. What is Wuchang fish
Wuchang fish is also known as black sharp, green whale, luo zhiqing, green root fish, green carp, black silver, green club, steel green; it belongs to freshwater fish.
The body shape of the Wuchang fish is cylindrical, with a slightly flattened tail and round belly. The back and upper sides are gray-black, while the underside is milky white, making it one of China's famous four major farmed fish. The Wuchang fish is relatively large, with a long cylindrical body and a slightly flattened tail at the end.
The head is broad and flat. The mouth is located on the lower part of the head in an arc shape. The upper jaw is longer than the lower jaw. There are no whiskers. The eyes are centrally located on the side of the head. The gill rakers are few and short. The lower pharyngeal teeth are flat, with smooth surfaces. The scales are large hexagonal round scales. The lateral line bends slightly above the pelvic fin before extending to the middle of the caudal peduncle, with 40-43 scale rows along it. The dorsal fin is short and lacks hard spines. The pectoral fins do not reach the pelvics, and the belly fins do not reach the anal fin. The tail fin is deeply forked, intermediate truncate, with equal upper and lower lobes. The body color is gray-green, darker on the back and lighter on the underside. All fins are gray-black. In addition to containing 19.5% protein and 5.2% fat,
Wuchang fish also contain calcium, iron, B1, B2, and trace elements such as zinc.Adults need 12-16 grams of zinc daily; during adolescence, the requirement increases. Zinc is an essential component of enzymes. It is closely related to the sex glands, pancreas, and pituitary gland.
The human body contains only about one part per ten thousand of zinc. Insufficient zinc can lead to reduced sense of smell, poor mental state, decreased IQ, short stature in growth, and delayed wound healing. Wuchang fish preparationStewed Wuchang Fish with Fire Braised Wine
Rice: 600 grams of Wuchang fish middle section, 45 grams of ham, 60 grams of Chinese wine lees, two whole onions, three ginger slices, 75 milliliters of rice wine, 20 grams of salt, and a small amount of monosodium glutamate.
1. Use one whole Wuchang fish, clean it well, slice it longitudinally into two halves, keeping the middle section weighing about 600 grams, and cut it with oblique knives to create about 10 slits without cutting through completely; sprinkle salt on both sides for half an hour.
2. Mix Chinese wine lees and rice wine together, place fish in this mixture and let it sit for about three hours until fully flavored.Then wash the fish under cold water gently. 3. Cut ham into 10 thin slices (about 2 inches long) and stuff each slit with one piece of the ham.Place on a serving dish, add onions and ginger, season with salt and monosodium glutamate; steam for ten to fifteen minutes until cooked through. Remove the onions and ginger. If desired, sprinkle more onion and ginger slices before adding a little hot pork oil as garnish.Stewed Wuchang Fish in Clear Soup Rice: 100 grams of glutinous rice, 200 grams of Wuchang fish, 5 grams of green onions, 3 grams of ginger, 4 grams of salt, 2 grams of monosodium glutamate, 5 grams of vegetable oil, and 2 grams of sesame oil.
1. Wash the Wuchang fish, cut it into thin slices, and pat dry with paper towels.
2. Marinate the fish slices in a mixture of salt, monosodium glutamate, and some vegetable oil for a few minutes.
3. Rinse the glutinous rice and soak it in cold water for half an hour, then drain and rinse again.4. Place the rice in a pot with about 1000 milliliters of cold water, bring to a boil over high heat, then simmer until almost ready.
5. Add fish slices when the soup is nearly done. Cook for another few minutes until fully cooked, add salt and monosodium glutamate, garnish with chopped green onions and ginger, drizzle with sesame oil before serving.Five-spice smoked fish MATERIALS: Wuchang or carp 1.5 pounds, marination:soy sauce 1 tablespoon, a little salt, white pepper powder a little, five-spice flavorings: cinnamon 1 piece, fennel 1 piece, dark soy sauce 1 tablespoon, rice wine 1 tablespoon, brown sugar 1 tablespoon, chicken stock 3 tablespoons, ginger 3 slices, green onion 1 stalk cut into segments.METHOD: 1. Rinse the fish, slice it into pieces about 2-3 centimeters thick, and pat dry with paper towels.
2. Place the fish in a ziplock bag, add the marination ingredients, seal well, shake to combine, then refrigerate for 20 minutes.3. Remove fish from marinade, drain any remaining liquid with paper towels, deep fry until crispy and remove.
4. In a separate pan, heat some oil, sauté five-spice ingredients over low heat until fragrant and thickened into a glaze, then add the fried fish pieces to absorb the flavor.
How to cook Wuchang fish without making it fishy Residents south of the Yangtze River have a treat, as they can now enjoy delicious Wuchang fish.
This type of fish is thick and tender, has a fresh taste, and contains fat, with large but few bones—often becoming an essential dish on dining tables.
However, not everyone should eat it or consume in excess. Let's look at the eating guidelines for Wuchang fish.
Appropriate groups for Wuchang fish
1. Generally applicable to all.
2. Suitable for those with edema, hepatitis, nephritis, and weak feet.3. Appropriate for those with weak spleen and stomach, qi and blood deficiency, malnutrition. 4. Appropriate for those with hyperlipidemia, hypercholesterolemia, and arteriosclerosis.
Unsuitable groups
1. Those with heat in the spleen and stomach should avoid eating it.
2. Those with itching skin diseases, internal heat, urticaria, or ringworm should avoid it as well.
Avoiding foods to be eaten with Wuchang fish 1. Do not eat Wuchang fish with loquats at the same time. Wuchang fish is forbidden from being fried in beef or mutton fat.Do not consume it with Chinese angelica, white atractylodes, and Chinese angelica root. The fish bile, which has a bitter, cold nature and toxicity, can clear heat, reduce swelling, brighten the eyes, and remove cloudiness. It is used externally to treat redness, swelling of the eyes, conjunctivitis, sore throat, sudden deafness, scabies, sores, etc.However, excessive consumption may lead to poisoning within half an hour: mild cases can cause nausea, vomiting, abdominal pain, and watery diarrhea; severe cases result in diarrhea followed by coma, reduced urine output or no urine at all, blurred vision, yellowing of the sclera, agitation, convulsions, clenching of the jaw, stiffness in limbs, frothing from the mouth, eyes looking upwards, deepened breathing. Without timely treatment, death may occur.Fennel 1 piece old 1 tablespoon soy wine 1 tablespoon black sugar 1 tablespoon Broth 3 tablespoons ginger 3 slices, cut into pieces
Steps:
1 Rinse the fish, slice it into 2-3 cm pieces, and use paper towels to remove any moisture.
2 Place the fish chunks in a Ziploc bag, add marinade, seal the bag well and shake to ensure even coating. Refrigerate for 20 minutes.
3 Remove the fish from the bag, pat dry with paper towels, then fry until crispy.4. Pour remaining oil into the pan, add five spice seasonings and simmer on low heat to create a thick, sticky five-spice sauce. Immerse the fried fish chunks in this sauce to absorb the flavors.
How to Make Huzheng Fish Without It Being Fishy
Residents south of the Yangtze River are in for a treat as they can now enjoy delicious Huzheng fish. This type of fish has good texture and flavor, with tender meat. Whether it's braised, steamed, or preserved, its taste is excellent. Many types of fish share one common issue - a slight fishy smell. So how do you make Huzheng fish without the fishiness?
Rice wine. When cooking, adding some rice wine and simmering for about 12 minutes with diced scallions and garlic will give off a fragrant aroma. However, don't use too much rice wine; just 2-3 drops should suffice.
Ginger slices. The best partner to remove the fishy smell is ginger. Ginger has strong deodorizing properties. When cooking Huzheng fish, adding a few slices of ginger can not only eliminate the smell but also enhance its taste.
Yellow beans Sauce. Adding yellow bean sauce to cook the Huzheng fish is another good method for removing the fishy smell. This also adds some sweet and savory flavors, making the fish meat even more delicious.
Lastly, reference suggests using some steamed fish dou chi to replace soy sauce as well to remove the fishiness of Huzheng fish. Health Benefits and Functions of Huzheng Fish
Huzheng fish has significant nutritional value but often only its culinary value is emphasized while its benefits are overlooked in reality.
Now, let's introduce some functions and effects of Huzheng fish. Traditional medicine considers Huzheng fish to have a mild nature and sweet taste. It can tonify qi, nourish the stomach, benefit fluid transformation, nourish the liver and brighten eyesight, and relieve wind and restlessness.
It treats edema, irritability, malaria, and hematuria. Pregnant women can consume it in moderation.Medicinal Effects of Huzheng Fish Huzheng fish is a high-protein, low-fat food with 20.1% protein content and 4.2% fat content. It's rich in glutamic acid and aspartic acid, which contribute to its delicious taste. Huzheng fish contains lysine, commonly lacking in staple foods, making it beneficial for complementing proteins and enhancing the nutritional value of food.
It is abundant in zinc and selenium elements, helping maintain cell normalcy, strengthen immunity functions, and have anti-aging effects. Eating Huzheng fish can prevent memory decline. Nutritionists found that the brain requires a special fat - polyunsaturated fatty acids. It's essential for forming brain cells, which are abundant in Huzheng fish.
"Beneficial to heart strength," according to.
Huzheng fish bile has cooling and detoxifying effects but is toxic when raw. Boiling the scales of Huzheng fish can stop bleeding.
Conclusion on Huzheng FishWith thick, tender meat and a delicious flavor, Huzheng fish with its rich fat content and few bones often becomes an indispensable dish at the dining table. However, it is not suitable for everyone and excessive consumption should be avoided.
Appropriate Groups to Eat Huzheng Fish
Generally applicable to all groups of people. Suitable for those with edema, hepatitis, nephritis, foot weakness, spleen deficiency, qi deficiency, malnutrition;Also suitable for those with high blood lipids, high cholesterol, and arteriosclerosis.
Those with spleen heat, itching skin diseases, internal heat, urticaria, or ringworm should avoid eating it.
Huzheng Fish Dietary Precautions
1 All people can eat. Suitable for those with various edema, hepatitis, nephritis, and weak feet; Suitable for edema, hepatitis, nephritis, foot weakness sufferers;Suitable for those with spleen deficiency, qi and blood insufficiency, malnutrition cases;
Also suitable for those with high blood lipids, hypercholesterolemia, and atherosclerosis. Those with spleen and stomach heat should not consume it; individuals with itching skin diseases, internal heat, urticaria, or ringworm should avoid it.
Those with spleen heat should avoid eating. Those with itching skin diseases, internal heat, urticaria, or ringworm should refrain from eating.
Huzheng Fish Dietary Taboos Avoid consuming with mume fruitsDo not use beef or mutton fat to fry Huzheng fish;Should avoid combining it with jingjie, baizhu, and cangzhu.
The bile of the Huzheng fish is bitter and cold, can clear heat, reduce inflammation, brighten eyesight, and remove cloudiness. Topically, it treats red eye swelling, conjunctivitis, corneal opacity, sore throat, sudden deafness, skin sores, ringworm. Internally, it treats pharyngitis and body inflammation.However, excessive consumption of Huzheng fish bile can be toxic. Symptoms after half an hour include nausea, vomiting, abdominal pain, watery diarrhea; mume fruitsMore severe cases experience diarrhea followed by unconsciousness, decreased urination or no urine at all, blurred vision, yellowing of the sclera, agitation, convulsions, tight jaw, stiff limbs, foaming at the mouth. If not treated promptly, it can lead to death. Severe diarrhea may lead to coma, reduced urine output, vision loss, yellowing of the sclera, followed by agitation, convulsions, locked jaw, stiff limbs, frothing at the mouth, upward rolling of the eyes, and rapid breathing. If not treated promptly, this can result in death.
