CATDOLL : CATDOLL: There is a kind of sea fish called turbot. Do you know why it is called turbot?

1. There is a kind of sea fish called turbot. Do you know why it is called turbot?

Turbot is the desert flounder, and its Chinese name is "Atlantic desert flounder". Its English name is Southern Flounder. According to the information, the scientific name of turbot is Turbot, which is native to the Atlantic Ocean in Europe and is recognized as one of the high-quality flatfish in the world. Its body is flat and slightly diamond-shaped, with black and brown patterns faintly visible in the brown. Because its body is very graceful when swimming, like a butterfly in the water, it is also called "butterfly fish". It is a marine benthic fish of the genus Turbot, family Flatfish, order Pleurotiformes, class Osteichthyes.

my country began to introduce aquaculture from Europe in the mid-1990s, and within a few years, a large industry was created in the northern coastal areas of my country. In Shandong, Hebei, Liaoning and other places, turbot aquaculture has developed rapidly, and the fish farming method has been upgraded to industrial level, becoming a large aquaculture industry. According to the author's understanding of farmers in Tianjin, the city introduced 1 million turbot fry from the UK in 2001. Because the fish is a low-temperature fish and the maximum water temperature should not be higher than 20 degrees Celsius, Tianjin has certain difficulties in raising it in summer, so the main focus at that time was on selling cultivated fish species. Factory aquaculture began in the second half of 204. At present, the city has more than 180,000 commercial turbot fish.

This fish is not new to Europeans. It is a species introduced into my country. It comes from Britain, France and Germany. The ancient Romans regarded it as a delicacy and gave it the name "Pheasant of the Sea". In Europe, due to its tender meat and fragrant taste, it is a good raw material for making fish steaks and fillets, and it has a great momentum to squeeze out the steak market.

The general way to eat turbot is to steam the whole fish, which is a very traditional Cantonese way of eating. Some restaurant chefs will remove the turbot meat and then steam the fish meat. For the sauce, they use the red wine sauce commonly used in Western cuisine with Japanese yaki sauce. When serving, each turbot steak is placed on a small white porcelain plate, covered with red wine sauce, mixed with asparagus and other condiments, and is as exquisite as a work of art. When eating this dish, each person is given a fish steak, and a set of knives and forks are specially provided for each person, and the steamed turbot is eaten like "sawing steak" in a Western restaurant.

It belongs to the order Herpetiformes, family Flatfish, genus Oxyphyllum. It is native to the United States and is distributed along the northern coast of Florida and the Gulf of Mexico in the Atlantic Ocean. Its meat is delicious and more delicate, smoother and more elastic than that of Japanese flatfish. This fish has the characteristics of strong disease resistance, high temperature resistance, strong adaptability to the environment, low oxygen resistance, and easy transportation. It is highly favored by consumers in foreign countries such as the United States, Japan, and South Korea. It has high economic and nutritional value and a very broad breeding prospect.

Biological characteristics

1 Morphological characteristics: The morphology of the desert flounder is similar to that of the Chinese brown flounder, with a laterally flattened, oval body. Both eyes are located on the left side of the head. The left side of the body is light brown with irregular spots. The abdomen is lighter in color and can change with the surrounding environment in order to hide the body and avoid enemies.

2 Food Habits In natural waters, the desert flounder has the ability to ambush prey. The fry mainly feed on crustaceans. As the fish continue to grow, they gradually feed on various fish. The common prey includes spotted mullet, striped mullet, white mullet and grass shrimp. In intensive farming, it is easy to tame it and feed on compound feed (for example: puffed fish feed, etc.).

3 Temperature The survival water temperature of adult fish is 2-36 degrees, the suitable growth temperature is 16-32 degrees, and the optimal growth water temperature is 21-26 degrees. The water temperature during the seedling period is generally 16-20 degrees (Guangdong is suitable for breeding all year round).

4 Salinity: The optimum salinity during the seedling raising period is 18‰-30‰. After metamorphosis, the juvenile fish and adult fish have a wide tolerance range for salinity and can grow normally within the range of 0‰-30‰.

5. Growth: Females grow faster than males, and the length of females is significantly longer than that of males. When they reach sexual maturity at the age of 2, the length of males can reach 20-25.5 cm, and that of females can reach 30-35.6 cm. In natural waters, adult fish can grow up to 75 cm. If they are artificially cultured, their growth period is significantly shortened, and under suitable conditions, they can reach about 500g-600g in the same year.

2. Why is it called turbot?

Transliterated foreign word: turbot.

3. Is Duobao a river fish or a sea fish?

Turbot is a precious flatfish native to the coast of Europe.

4. What kind of fish is this?

If it is round, it may be turbot, also known as turbot. It is a British species introduced to China around 2000. The gelatin on its fins is good for many women to eat and has beauty effects. If it is too slender, it may be semi-laevis sole. If it is between the two, it may be oval flounder.

5. How to make the Western specialty dish twice-fried turbot?

Ingredients: one turbot, 20 grams each of green and red pepper, 20 grams of garlic shoots, 10 grams of pickled pepper sauce, 5 grams of sweet noodle sauce, 10 grams of fermented glutinous rice, 10 grams of fermented glutinous rice, and 20 grams of bean paste.

Preparation method: 1. Separate the bones and meat of turbot. Cut into slices with a knife, rinse with water and season with wine.

2. Spread the egg paste evenly on the fish fillets. Fry in low-temperature oil until cooked, and fry the green and red pepper slices and garlic moss.

3. Add the seasonings into the pan and stir-fry until fragrant. Then add the fried fish fillets, green and red peppers, and garlic shoots and stir-fry briefly.

The answer comes from the official website of Meimei Recipe Network

6. Is turbot a river fish or a sea fish?

Of course it is a sea fish, and it lives on the bottom of the sea.