CATDOLL : CATDOLL: Is there a seafood wholesale market in Xinming?

Is there a seafood wholesale market in Xinming?

^Ming (should be Maoming) seafood wholesale market, there are the following places: Jixing North Road, Maonan District, Hongqi North Road, Maonan District, northwest side of S281 Jinsha Garden, Dianbai District, and Citizen Avenue, Dianbai District.

Common seafood includes salmon, clams, etc.

Razor clam recipe

Stir-fried razor clams

Choose 500 grams of clams, preferably small rather than large, but they must be alive. Wash the clams one by one and let them rest for an hour, drain and dry them for later use. Also prepare ginger, onion, rice wine, sugar, salt, oil and other auxiliary materials.

When the oil pan is heated to 80%, add ginger slices and salt, turn on high heat and pour in the clams and stir-fry for a while, then add rice wine and sugar and stir well. When the two shells of the clams are fully opened, quickly add the scallions, stir-fry for a few more times, turn off the heat, and then you can take it out of the pan and put it in a bowl, and pour the soup on it. A bowl of "stir-fried clams" with yellow and green in white will appear in front of you. It is not old or raw, not salty or sweet, fat but not greasy, fresh and delicious, how can you not salivate! While it is hot, add a dish of rice vinegar to dip it in. Whether it is a drink or a meal, it is very delicious.

The key to making this dish well is to control the heat. If it is not heated enough, it will be raw; if it is not heated enough, it will be overcooked. The green onions must be added last so that the color will come out immediately.

In addition, if you add some water bamboo slices or mung bean sprouts, you can also stir-fry them together with the clams.

Razor clams with moldy vegetable stems

Ingredients: Live clams, ginger, mustard greens, Shaoxing wine, dried red pepper, sesame oil, MSG, refined salt

Steps: 1. Wash the clams, place them in a bowl, pour the stalks and juice on top, sprinkle with shredded ginger, shredded red pepper, Shaoxing wine, refined salt, MSG, sesame oil, etc. to taste;

⒉ Put the seasoning on the clams and steam them until cooked.

Characteristics of the dish: This dish has the special flavor of the Jiangnan region, and is fresh, fragrant, delicious and unique.

Three shredded razor clams

Ingredients: 750g razor clams, 15g Shaoxing wine, 25g cooked ham shreds, 10g minced ginger, 75g cooked mushrooms, 25g soy sauce, 50g clean cucumber, 13g refined salt, 250g nine vegetables, 1g MSG

Features: Zhejiang cuisine, seafood and river food, fresh and delicious taste

Production process: 1. Wash the clams and keep them in salt water for about 3 hours to allow them to spit out the mud and sand. Take them out and wash them with clean water.

2. Put 1.5 kg of water in a wok and bring it to a boil over high heat. Add the clams and blanch them until they open. Use a colander to remove them and set aside the soup. After they have cooled, peel off the shells, cut off the whiskers and mud intestines, and wash them with cold boiled water.

3. Remove the roots of the nine vegetables, cut into 3.3 cm segments, blanch in boiling water, cut the mushrooms into strips, put the nine vegetables and mushroom strips into the original soup of the clams and soak for 2 minutes, then remove and cool.

4. Put the clam meat, nine vegetables, shredded mushrooms, MSG, Shaoxing wine and 2.5 grams of salt into a bowl, mix well, serve on a plate, decorate with cucumber flowers around it, drizzle with sesame oil, sprinkle with shredded ham, and when serving, take a dish of minced ginger, vinegar and soy sauce for dipping.

Fried razor clams with onion

1. Boil the water in the pot, put the clams in the hot water for a while, and when the shells of the clams open, take the clams out.

2. Take out the clam meat and put it in a bowl. Add cooking wine and a little soy sauce, then mix well. Marinate for a few minutes.

3. At the same time, wash a small amount of garlic and chop it; cut a little dried red pepper into shreds; cut a small amount of ginger into shreds. Cut some onions.

4. Then put oil in the pot, heat it, add minced garlic (garlic paste), red pepper shreds, ginger, and stir-fry. Then add the marinated clams (drain the remaining water in the clams before putting them into the pot). Then stir-fry for a while.

5. Add onions, add appropriate amount of salt and continue to stir-fry.

6. Then serve (you can also consider adding some chicken essence)

Alfalfa razor clams

Main ingredient: Razor clams

Accessories: Cucumber, egg, fungus

Seasoning: salt, chicken essence, sesame oil, cooking oil, onion, garlic

Preparation method:

1. Wash the clams, blanch them in boiling water, and remove the shells;

2. Wash the cucumber and cut into slices; beat the eggs;

3. Light a wok and pour in some oil. When the oil is hot, add the eggs and fry until cooked. Remove from heat and set aside.

4. Heat the wok and add oil. When the oil is hot, add onions and garlic and stir-fry until fragrant. Add clam meat, black fungus, cucumber, egg, salt, chicken stock, stir-fry, and drizzle with sesame oil.

Q: Where is salmon produced and what are the growing conditions like?

Salmon is the transliteration of the English word SALMON, which can also be translated into Chinese as salmon. It is mainly produced in the border waters of the Arctic Ocean, the Atlantic Ocean and the Pacific Ocean. Among them, the Atlantic salmon produced in the Norwegian waters is the world's best. Therefore, when talking about salmon, we must first talk about Norway. Norway is a beautiful Nordic country located at the junction of the Atlantic Ocean and the Arctic Ocean. Its 21,347-kilometer coastline covers the richest seawater resources in the world and has a large amount of recyclable pollution-free and low-temperature seawater. The superior natural conditions make Norway one of the world's top seafood countries. The cold and pure water quality of the Norwegian waters provides perfect breeding conditions for the internationally renowned delicacy - Atlantic salmon. Its products are deeply loved by chefs and gourmets from all over the world for their tender meat, delicious taste and natural color. Norway is the world's largest exporter of seafood, and its salmon exports account for nearly 40%. 90% of the country's total production is exported to more than 100 countries in the world. Its modern aquaculture technology, which began in the 1960s (it was the first country in the world to commercially farm salmon), eliminated the seasonal limitations on salmon supply. Originally, wild salmon could only be harvested for five months a year, while farmed salmon can be supplied fresh to the world every day. At the same time, the farming process also promotes the quality of salmon. From breeding, seedling raising to growth, and then fishing, slaughtering, packaging, freezing, and transportation, they are all strictly supervised and controlled. At the same time, farmed salmon also solves the common parasite phenomenon of wild salmon, so that people can eat it more safely. The day before yesterday, the author had the honor to participate in the "Norwegian Salmon Academy" under the Norwegian Seafood Foreign Trade Bureau. I have a deeper understanding of the nutrition, processing, storage, and production of salmon. Research data show that in addition to providing high-quality protein to the human body, salmon is also rich in vitamins such as E, C, D, A and minerals such as zinc, iron, calcium, and selenium. Regular consumption can reduce the formation of platelets in the coronary arteries, enhance the body's immunity, and reduce the incidence of heart disease. Its rich OMEGA-3 unsaturated fatty acids have been confirmed by many medical authorities in the world to significantly reduce the incidence of coronary artery disease and treat and prevent a variety of other cardiovascular and cerebrovascular diseases. The ideal preservation temperature for fresh salmon is 0-4 degrees Celsius. Fresh whole fish is better stored with ice. Frozen must be below minus 18 degrees, and some low-temperature cold storages can reach minus 35-40 degrees, which is better for preserving salmon. What we often see at work are basically frozen products. The packaging of the fish should be checked before use. Authentic products are labeled with the type, production date, quality grade, shelf life, etc. of the product. The way of thawing has a great impact on the quality of salmon. When thawing, the fish should be transferred from the freezer to the refrigerator until the meat feels soft. This process usually takes 24-48 hours depending on the size of the fish. The fish should be turned over during this period. The ideal thawing temperature is about 5 degrees Celsius. Slow thawing helps to maintain the color and taste of the fish. Do not thaw at room temperature or in water. Fresh salmon should have firm and elastic meat, shiny skin, blood-red gills instead of brown, scales close to the skin and intact, bright and crystal eyes, smooth belly without blood stains, no black foreign matter in the internal organs, and smell of oysters without fishy smell. In the process of cutting, it is important to pay attention to aseptic operation, mainly referring to the cleanliness of the operation room, the hygiene of the processing staff's clothes, hands, knives, cutting boards, utensils, ice cubes, and clean water. The main steps of cutting salmon are to remove the head, spine, ribs and white membrane with a knife, then use tweezers to pull out the loose bones, and finally remove the skin. Salmon can be eaten raw, smoked, stewed, fried, grilled, etc. Of course, different countries and regions have different traditional and new ways of eating salmon, which can be used to your own imagination. Besides, cooking itself is a kind of unlimited, endless and unlimited development space.

Salmon, also known as salmon or salmon, is a cold-water fish that grows in high-latitude areas such as Canada, Norway, Japan and the United States. Salmon has tender meat, bright colors and a smooth taste. In recent years, it has become a delicious dish on the family table. Not only that, salmon also has high nutritional value. In addition to being a high-protein, low-calorie healthy food, salmon also contains a variety of vitamins and minerals such as calcium, iron, zinc, magnesium, phosphorus, and is rich in unsaturated fatty acids. Among all fish, salmon contains the most omega-3 unsaturated fatty acids (about 27 grams per 100 grams of salmon). Nutritional research has shown that omega-3 unsaturated fatty acids can effectively reduce the incidence of hypertension and heart disease, and are also beneficial to chronic diseases such as arthritis and breast cancer, and promote the growth and development of fetuses and children.

Salmon is a general term. Salmon is the transliteration of the English word Salmon, which means "Salmonidae" or "orange-red salmon meat" in English. Salmon is divided into the genus Salmon and the genus Trout, so to be precise, Salmon is salmon and trout. The most common salmon in the consumer market in mainland China is the Atlantic salmon.

Atlantic salmon (Salmo salar) is named after the fact that it is a fish of the genus Salmon in the family Salmonidae that grows in the Atlantic Ocean.

There are six species of salmon in the Pacific Ocean, namely, sockeye salmon, silver salmon, chinook salmon or king salmon, fine-scale salmon or humpback salmon, salmon or autumn salmon, and masson salmon.

There are two species of trout in the salmonid family: sea trout (Salmo Trutta) and rainbow trout (Oncorhynchus mykiss).