CATDOLL : CATDOLL: Where does grouper come from?

Where does grouper come from?

Grouper is a member of the order Perciformes and family Pinnipedia. It is named after the colorful stripes and spots on its body. Grouper is mainly produced in the waters around Yushan Island in Xiangshan. It is a famous specialty of Ningbo and a famous and precious fish species known both at home and abroad.

Grouper, commonly known as rockfish, has many varieties, including red-spotted grouper, blue grouper, gem grouper, six-band grouper, cloud grouper, vertical-banded grouper, etc. The red-spotted grouper is the most common one produced in the Yushan Island area.

Groupers have strange living habits. They never swim with other fishes, but prefer to live alone in the reefs of the seafloor tens of meters deep and clear water. They are difficult to catch with nets and can only be caught with hooks. They are ferocious and like to eat fish and shrimps. The fishing season is from April to November, with the peak season from Dragon Boat Festival to Mid-Autumn Festival.

Because groupers live in the deep sea all year round, once they are caught, due to the huge difference in air pressure between the sea surface and the seabed, once the air pressure inside and outside the fish bladder loses balance, the fish may become white, green, withered and belly upside down, or even all the internal organs and lungs squeezed out of the fish mouth, and die soon, reducing its economic value. After trial and error, the fishermen immediately use a fine needle to pierce the fish dart from the anus to release the gas as soon as the hooked grouper leaves the sea surface, and put it into the live water tank. After returning to the shore, it is released into a pool or cage for live fish export. Due to limited production, the annual output is 5 tons at the highest and only about 2 tons at the lowest, mainly exported to Japan and Hong Kong and Macao. In 1987, Xiangshan County successfully adopted artificial breeding of groupers, and the production of groupers has increased.

Grouper is rich in nutrition, with tender and white meat, similar to chicken, and is known as "chicken of the sea". Grouper is also a low-fat, high-protein, high-quality edible fish. It is recommended by Hong Kong and Macao as one of the four famous fishes in my country and is a must-have delicacy for high-end banquets.

Grouper belongs to the family Pinnipedae ​​and the genus Epinephelus. It is a precious fish of warm water near-shore bottom. It is rich in nutrition and highly praised by people. Live fish are transported to the Hong Kong and Macao markets and are regarded as the best delicacies by Hongming Socks. The supply is in short supply. It is expensive and has high economic value. There are 12 species of grouper distributed along the coast of Fujian. Among them, the red-spotted grouper, salmon-spotted grouper, clouded grouper and reticulated grouper are more economically valuable and more common. The red-spotted grouper and clouded grouper are not as good as each other. The blue grouper is also called blue grouper because of its blue-brown body color. It is the most produced in Fujian and is the best among groupers. The body of the grouper is oval, flattened laterally, with a large head, a short and blunt snout, a large mouth, a well-developed paved bone, a body covered with small ctenoid scales, a strong dorsal fin, and a body color that can change with environmental changes. The body length of an adult fish is usually 20-30 cm.

Grouper comes from the sea

How to cook delicious grouper?

Steamed Grouper

[Features] The bones and meat of this product are easy to separate, the skin is crisp and the meat is smooth, not fat or greasy, and it tastes sweet and sour.

[Ingredients] Main ingredient: 1 fresh grouper (about 700 grams).

Seasoning: 20 grams of chopped green onion, 20 grams of chopped ginger, 5 grams of fine salt, 60 grams of soy sauce, 0.5 grams of sesame oil, and 50 grams of peanut oil.

[Production process] (1) Place the grouper on a chopping board and stun it. Slightly blanch it in 70-degree hot water, take it out, cool it with clean water, and then remove the scales. Make a cut at the anus to cut off the gill roots. Use a bamboo chopstick to insert from the mouth to the gills and into the belly. Take out the gills and internal organs together, wash them, and spread salt evenly on the fish body.

(2) Use a long plate, place two chopsticks horizontally on it, place the fish on it, sprinkle with shredded ginger, pour peanut oil (10 grams) on the fish, and place it in a steamer. Put the remaining oil and soy sauce in a bowl and put it in the steamer. Steam over high heat for about 8 minutes until cooked. Remove from the plate, sprinkle with shredded green onions, and pour over the cooked oil and soy sauce before serving.

Fried grouper fish recipe

【Features】The fish pieces are golden in color, crispy on the outside, soft and tender on the inside, fresh and delicious.

[Ingredients] 300g clean grouper fish, 1.5g refined salt, 5g sesame oil, 40g dry starch, 40g clean eggs, 300g bread crumbs, 1500g cooking oil (actual oil consumption 100g).

【Production process】

Slaughter the grouper in the usual way. Remove the scales, gills, cut open the belly and remove the internal organs, remove the head and tail, cut into two pieces, chop into 5 cm long and 3 cm wide rectangular blocks, marinate with refined salt and sesame oil, beat the eggs and add starch, stir into egg paste, and evenly coat the fish pieces.

Then, coat each piece with bread crumbs. Heat a wok over high heat, add cooking oil, and when it is 50% hot (about 125°C), add the fish pieces and fry over medium heat until golden brown.

Fried fish

Ingredients Grouper fillet, broccoli, asparagus, garlic, shallots, carrots, garlic, ginger, dried chili peppers, fried shallots

Seasoning: XO sauce, oyster sauce

Cooking steps 1. Blanch the broccoli first, and then blanch the asparagus

2. Heat oil in a pan, fry broccoli and asparagus until cooked, place broccoli and asparagus on a plate and serve.

3. Heat up another pan with oil, add the fish slices and fry for two minutes. Set aside.

4. After draining the oil, sauté garlic, carrots, ginger, and dried chili in the pan, add 2 bowls of broth, XO sauce, and 1 tablespoon of oyster sauce, stir well, then add the fish fillets and stir fry together

5. Remove from heat after the soup has dried up.

Epinephelus pubescens

【Cuisine】 Anhui cuisine

[Ingredients] 450g Huangshan stream grouper, 40g Huangshan Maofeng tea leaves, starch, cooking wine, egg yolk, pepper salt, salt, chicken essence, onion, ginger

【practice】

1. Soak Maofeng tea leaves in 70-degree warm water, squeeze out the water, pat dry with cornstarch and deep-fry until crispy.

2. Marinate the grouper with onion, ginger and cooking wine, put the egg yolk and starch in a container, add water and mix well, put the fish in the paste, and fry it in a pan until golden brown.

3. Light the pot and pour a little oil into it. Put the fish and tea leaves into the pot and stir-fry with a little pepper and salt.

[Features] Grouper has a medium-long body, flattened sides, and a wide variety of colors, usually brown or red with stripes and spots. It is a famous specialty of Shengsi Haizhen and is highly praised by gourmets at home and abroad.

How to cook steamed grouper with coriander and scallions

·Ingredients: Grouper, coriander, scallion and ginger

Seasoning: a little soy sauce, dark soy sauce, and oyster sauce -

·Operation: Wash the grouper, add ginger, and steam over high heat.

Put coriander and spring onion on the fish surface, heat the oil, pour it on the fish surface, and add seasoning.

Grouper stew with cabbage

Prepare the ingredients: cut the fresh grouper into pieces, add a little salt and marinate for half an hour, put the fish head in another pot, stew the fish soup, and save it for stewing this fish.

1. Heat the oil in a non-stick pan, add sliced ​​ginger, a little dried chili, then add the fish, vinegar, a little salt (it has been marinated with salt just now, so add less), a spoonful of sugar, a little soy sauce, and cooking wine. Sprinkle scallions on top. After about 2 minutes, pour the fish soup from the fish head in, just enough to cover the fish.

2. Dice the cabbage, making sure to keep the heart of the cabbage, first cut it crosswise, then cut it into small pieces, into a triangle shape. Cut half an onion, cut it into a cross, then cut it into small strips. I think onions have a special flavor when paired with fish. Crush the garlic cloves.

3. After the fish has been cooked for about 5-6 minutes, put the cabbage in the pot, stuffing it as much as possible into the empty space. Sprinkle onions, because onions will soften and emit fragrance when heated. Sprinkle garlic cloves in as well.

4. Continue to cook until the soup is almost dry and then remove from the pan. Do not cook it dry, leave some soup, pour the soup over the rice, it is a must! This is when the fish is almost cooked, the cabbage has absorbed the fish soup, it is delicious when cooked like this.