CATDOLL : CATDOLL: Is the eel a scaleless fish?

1. Is the eel a scaleless fish?

The scales are very small and buried under the skin.

2. There is a kind of fish in Chaoshan with very smooth skin. What is its name?

There are many fish with very smooth skin in Chaoshan. Most of the scaleless fish have very smooth skin, such as the yellow eel (eel), eel (eel), catfish (paint lice), loach, mudskipper, crane eel, perch eel, eel catfish (sand hair), etc.

Do you have a sample of this fish that I can check?

3. What kind of fish is this that grows in the sea and looks like a mudfish but can grow to more than 2 meters long?

Conger eel, a kind of sea fish that looks like a loach. Conger eel, economic fish; fierce carnivorous fish. Class of bony fish, order Anguilliformes, family Anguillidae, genus Conger. The body is long and cylindrical, with a flat tail. The tail is longer than the sum of the length of the head and the trunk. The head is long and pointed. The eyes are oval. The mouth is large, and the tongue is attached to the bottom of the mouth. The body is scaleless, with 140 to 153 lateral line holes. The dorsal fin and anal fin are connected to the caudal fin. The body is yellowish brown, and large individuals have a dark brown stripe on each side along the base of the dorsal fin. There are 142 to 154 vertebrae. Widely distributed in eastern Africa, the Indian Ocean and the northwest Pacific Ocean. It is produced along the coast of China, with the East China Sea as the main production area. Conger eel meat is thick, fine, delicious, and high in fat. It can be eaten fresh, made into salted dried products or canned. Conger eel meat is mixed with other fish meat to make fish balls and fish sausages, which are more delicious and elastic. The dried eel fish and dried conger eel maw are both excellent food products.

4. What kind of fish is this?

Catfish

Common names: red fish, green pine fish, adult fish, adult fish, yellow pine, Chinese pine, pointed bead, shiny fish, bone fish.

Origin and production period:

Distributed in the Indian Ocean and the Pacific Ocean. In China, it is produced in the South China Sea and the East China Sea, especially in the South China Sea. The main fishing ground is in the Beibu Gulf.

5. Where is the cheapest eel fish in Jiangxi?

Jiujiang, Jiangxi

6. How to cook sea eel

Here is a recipe for sea eel for your reference. 1/5 Step by step reading

Buy a live river eel or sea eel, kill it, knead it with salt and wash off the slime.



2/5

Cut the eel from the back, remove the head and bones, cut it open and cut it into jerky; then cut it into several large pieces



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3/5

Prepare the marinade: 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, half a tablespoon of salt, 1 tablespoon of sugar, half a tablespoon of pepper, 3-4 tablespoons of cooking wine, 1 tablespoon of white wine, and appropriate amounts of chopped scallion, ginger and garlic, mix together into a sauce, soak the eel fillets in the sauce, add a few slices of ginger, and marinate for 3-4 hours.



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4/5

Thread the marinated eel slices with bamboo sticks to prevent them from bending and deforming during steaming and baking, and keep them flat. Put the eel slices on the bamboo sticks on a plate, add a few slices of ginger and bay leaves, and steam them in a steamer over high heat until they are 80% cooked, which takes about 8 minutes; remove and set aside.



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5/5

Boil the marinated soup and the steamed soup from the eel in a pot, add 1 tablespoon of sesame oil, 1 tablespoon of chili sauce, a little sugar and MSG; thicken with water starch, brush both sides of the steamed eel slices, place the eel slices on a baking tray covered with tin foil, put a layer of onion rings under the eel slices, put them in the oven, bake at 210 degrees for 6-8 minutes, take them out, brush them with honey, sprinkle some white sesame seeds, continue to bake in the oven at 180-200 degrees for 10-12 minutes until the color is bright red. Remove the bamboo sticks before serving. (The microwave can also be used for baking. The specific baking time depends on the brand and you can control the time yourself)

There are many ways to cook conger eels, and the one sold by Wanshan is only for reference.

Conger eel in black bean sauce

Material

1 conger eel (about 1kg), 1 tablespoon (15g) black bean sauce, 1 tablespoon (15ml) dark soy sauce, 4 teaspoons (20g) oyster sauce, 2 tablespoons (30ml) Shaoxing rice wine, 2 teaspoons (10ml) sesame oil, 20g shallot, 3 cloves of garlic, 1 piece of old ginger (about 10g), 1/2 teaspoon (3g) white pepper, 2 tablespoons (30ml) oil

practice

Wash and chop shallots. Chop garlic into minced garlic. Peel ginger and chop for later use.

In a small bowl, add fermented black beans, dark soy sauce, oyster sauce, Shaoxing rice wine, sesame oil, white pepper, minced garlic and chopped ginger and mix well to make the sauce.

Chop off the conger eel's head and clean its internal organs. Then blanch the conger eel in hot water for about 1 minute, remove it from the water and drain it. Use the back of a knife to scrape off the white film on the surface of the conger eel.

Starting from the head of the conger eel, make vertical cuts on the back every 2 cm, but be careful not to cut it completely, until you reach the tail.

Place the processed conger eel on a plate, pour the prepared sauce on it, put it in a steamer, and steam it over high heat for about 12 minutes.

Finally, sprinkle the chopped green onions on the plate, heat the oil to 60% hot, and pour it on top.

Spicy fried conger eel

Main ingredients: eel scale fish; Seasonings: hot pepper, mushroom, dried chili; Seasonings: salt, MSG, sugar, vinegar, soy sauce, peanut oil, cornstarch, onion, ginger, garlic, coriander

practice

1. Clean the eel and cut into sections.

2. Sauté scallions, ginger and garlic until fragrant, then add eel and stir-fry.

3. Add ingredients and soup, season, and simmer until the flavors are absorbed.

4. Add coriander, stir and thicken until done.

Steamed Conger Eel

Material

Ingredients: 1-2 eels, processed by the supermarket, cut the inner meat into small pieces but do not cut the skin. This way, the small thorns are cut off, making it very convenient to eat.

Seasoning: 20-30ml two teaspoons of Shaoxing wine, a little green onion and ginger, appropriate amount of salt and sugar (the ratio of salt to sugar is 4:1), and a little chopped green onion.

practice

Step 1: The supermarkets here have pre-prepared fish, which is much easier to cook than Yupai. If you prepare it yourself, be sure to cut the fish meat into small pieces with the skin.

Step 2: Soak the fish in Shaoxing wine for at least 15 minutes before use. Put it in a container, apply salt on both sides, add appropriate amounts of sugar, ginger, and green onions, and steam it.

Step 3: Seal the fish container tightly with plastic wrap, turn on the fire and steam for about 10 minutes after the water boils. Do not open the pot lid immediately after turning off the heat, and simmer for another 5 minutes.

Braised Conger Eel

Material

500 grams of sea eel, appropriate amounts of oil, onion, ginger, garlic, salt, soy sauce, cooking wine, sugar, vinegar and chicken essence.

practice

1. Wash the eel and cut into pieces.

2. Heat oil in a pan and sauté scallions, ginger and garlic, then fry the eel.

3. Add soy sauce, cooking wine, sugar and half a bowl of water and simmer for 5 minutes.

4. Add vinegar, salt and chicken essence to the soup for seasoning.

Steamed Conger Eel with Dried Oysters

Material

Conger eel, black bean sauce, minced garlic, oyster sauce, cooking oil, minced ginger, cooking wine, sesame oil, pepper, steamed fish soy sauce, chili, chives

practice

1. Ask the people at the seafood stall to help you prepare the conger eel. When you get home, clean the slime off the fish and chop it into pieces.

2. Take a small bowl and put all the ingredients into the bowl one by one.

3. Add raw oil to the pot and heat it up. Pour the minced garlic into the pot and fry until fragrant. Then pour into a small bowl, mix well and pour on the fish. Steam in a steamer for ten minutes.

4. Sprinkle with chopped green onions after serving.

How to cook grilled eel

Material

1 eel, 40ml soy sauce, 20g sugar, 2 teaspoons (10ml) sweet red wine, 2 teaspoons (10ml) oil, some cooked sesame seeds

practice

Remove the eel's internal organs and clean it. Cut the eel meat into long slices and steam it over high heat for about 10 minutes before taking it out.

Pour oil, soy sauce, sugar and sweet red wine into a pot and heat to make the seasoning sauce.

Line a baking tray with tin foil and brush with oil. Brush the eel with sauce on both sides and place in the baking tray. Bake in an ACA oven at 200°C for about 5 minutes. Remove from the oven, spread the sauce evenly again and continue baking for 7 minutes.

After roasting, place on a plate and sprinkle with toasted sesame seeds.

Tips

When taking out the eel, be careful to prevent burns. You can eat it with some onions.

How to cook garlic stewed eel

Material

eel, onion, garlic, ginger, salt, cooking wine, soy sauce, pepper, sugar, MSG

practice

1. Fry the eel pieces in warm oil

2. Fry the garlic over low heat until golden brown

3. Add onion and ginger and stir-fry until fragrant

4. Add eel pieces, cooking wine, salt, soy sauce, pepper, sugar, and broth.

5. Simmer on low heat for 30 minutes, add MSG to adjust the taste.

Dried eel and winter melon casserole

Ingredients: dried eel, winter melon, soy sauce, star anise, ginger slices, scallion segments, cooking wine, sugar, oil, salt, and water.

Preparation method: Cut the dried eel into small pieces, wash it and soak it in clean water for more than half an hour, peel the winter melon and cut it into pieces, add a little oil in the pot, add ginger slices, star anise, and sugar, and add the drained dried eel after the aroma and sugar color are fried, add cooking wine, scallion segments, stir the dried eel, add the cooking wine after the evaporated, pour soy sauce on the winter melon, mix well, add a little water, add salt according to personal taste, cook over high heat until it boils, then reduce the heat to low until the winter melon is soft.

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