They're all called clams, some in ice freezers, some in water tanks, and prices range from a few to a dozen, and the standers say, "it's the best."。
I used to be stupid, trying to make a steamer fish, buying it with my own hands, and then evaporating and gushing, chewing like rubber; and once i bought a live catfish to make a red burn, and the meat collapses, and i couldn't suck the sauce, and i stepped on the thunder
Then we got to know that these two herds are not the same: sea bass and fresh water herds, from birth to taste, to eating
A lot of people don't buy wrong, they don't know their core differences, and today they share all the dry stuff they've been told by the old standkeeper, and the new guy can tell the difference, never spend any more money, collect it, and next time buy a catfish and look after it
First of all, the two are different from birth, and they're different from nature
The fundamental difference is that they grow in a different environment, which directly determines their tastes and their sales, remembers them, and you can tell the truth at once without touching them
Seagulls: "standers" in the ocean
By definition, sea bass is mainly living at sea or in the sea, and in part marine migratory fish, with young fish growing up in the mouth of salty fresh water, fish migrating to the deep sea for food, often white and black, and mostly ice black。
Because of the extensive range of activities and the high volume of activity throughout the years, the sea bass is thick and generally weighs more than 3 pounds and can grow to 10 pounds. The fish are mostly dark and gray, with clear black spots on their backs, rough and condensed scales, touching with a clear sense of quality, and the tail is prone to red stains as a result of fishing struggles。
Focus: seagulls are hard to survive when they leave the water, so the market is largely made of ice, few live, relatively stable prices, retailing about $10-18 per pound, and larger specifications are more expensive。
Freshwater bass: the "weasel" in freshwater
The freshwater herring, also known as california herring, is an imported species, most of which are now farmed by artificial fresh water, and which is usually seen in the market, and which jumps in water tanks, more than 90 per cent of them。
It lives in freshwater waters, such as rivers and lakes, with a small amount of motion and a much more sophisticated body, with a hammer-shaped majority of adult individuals of one to two pounds and a maximum of three pounds. Fish are brown or silver white and have black spots on them, but they are much lighter and thinner than sea bass, and the scales are thin and smooth, and the tails are transparent and black and brown, and they look more sophisticated。
Focus: fresh fish can be sold alive, transport costs can be higher, prices can be higher, retail sales can be about $12-20 pounds, and merchants can be more expensive。
Little: don't be fooled by "live fish"! Fresh water is good for fresh, but seagull ice is good for fresh, not bad for taste
Core distinction: taste + taste, take a bite and tell
The most important thing to lose sight of is the fact that the catfish is bought for food, for taste and for taste, and that's why some people prefer evaporation, and some people love red fever -- to choose the right fish to make good food
Seagulls: the meat is chewing and the smell of a light seafood
Because of the high volume of seagulls and more muscular muscles, the meat is particularly tight, in the form of garlic petals, with chopsticks that are not easy to disperse and which eat with a visible “cheather”. It is about 3. 5 per cent fat, a little higher than fresh water, and it also has a natural seaweed smell, which is not a smell of corruption, but of seafood, which some love。
Moreover, the mineral content of sea bass (iodine, zinc, selenium) is slightly higher than that of fresh water and is good for high proteins and low fats and suitable for those in need of supplementary nutrition。
Fresh water herring: soft and soft
Fresh water herring is small, muscle fibres are more subtle, meat is slid to the entrance, fat content is as low as 1. 2 per cent, fish smelts are dim, and even light water algae are fresh. When the fish is cut, it is as white as jade, and the fiber stripes are so thin, it spreads away, and the smell is particularly pure。
Its protein absorption rates are more favourable, with older persons, children, people with a weak temperate eating, digesting and normally trying to supplement the diet with fear of impotence。
It's the most practical thing to do. Pick fish by eating, don't waste food, no new hands. Ray
A lot of people buy the wrong catfish, not the wrong species, but the wrong match for "fish and practice" — the best fish, the wrong way, the bad way, the bad way, remember these two things, the good things are not wasted
They want to be purified and purified: buy fresh water bass
The core advantage of freshwater herring is that it is “fresh, young and thin” and that it is best suited to evaporation and can maximize its taste. A simple laying of gingers, onions, eight minutes of steam after the water has turned off, two minutes of fire is shut down, steamed fish water, hot oil and steamed fish oil is poured out, fresh chopsticks are cut off and few eyebrows are removed。
In addition, fresh water basses are also suitable for white fish soup, slow stew, luminous soup and nutrients, which are an excellent option to be filled with。
Don't use sea bass to steam. Especially for people who are sensitive to odours, which can be magnified, eaten and wooded and completely wasted。
If you want to make red fevers, fragrances, soy sauces: buy sea bass
Seagulls are meaty and non-dispersible, and seagulls can be masked through heavy tastes and can even be perfectly integrated with sauce. When it's red, it's sour, it's sour and it's salty, and when it's fried, it's sour, it makes fish oil, it's black pepper or lemon juice, and it tastes sour and sour。
In addition, sea basses have a high meat rate and are suitable for fish chops, fish pellets, meat is not loose, cooking tolerance is particularly high and freshmen can easily squeeze。
Buying catfish to avoid pits: remembering "three options" and fish vendors can't fool you
Whether it's a seagull or a fresh one, it's first. A lot of people just look at size and are easily fooled by fish traffickers, remember these three “no choice” and pick them up easily:
1. None of the fish are chosen to be drowsy: fresh fish with clear eyes, full of crumbs, like glass beads; white, dimpled with blood, either not fresh or repeatedly unfrozen, with wood of meat。
2. Non-selected fish are soft and inflexible: they press their backs with their fingers gently, and they are fresh when they are able to bounce back immediately and leave no fingerprints; they fall behind the pressure, they feel soft and collapse and they give up decisively。
3. Dissatisfied with the gills: fresh gills are fresh red or pink, the gills are full, and the gills only smell light, and the gills are dark, dark, slimy and stenchy and spoiled。
Relative dimensions
Sea bass
Fresh water bass
Forms of sale
It's a lot of ice. Very little life
It's a lot of work, but it's killing now
Price (retail)
10-18 bucks per pound, high value
12-20 bucks per pound, more expensive
Body appearance
Big, more than 3 pounds common, dark gray with clear black spots, rough scales
Long (1-2-pound, main) brown/silver with light spots, fine and smooth scales
Taste
The meat is chewing, it tastes like a light sea, and it has a fat content of 3. 5%
Slippery entry, dim smell (algae) and fat at 1. 2%
Adaptive approaches
Red fever, fragrance, sauce, fish chops, fishballs
Vapouring, burning, white fish soup
Fitrs
A man who chews his head and accepts seafood
Old people, children, people with weak stomachs, people who are afraid of feeding
