CATDOLL : CATDOLL: Why is the dried whitebait sweet?

1. Why is the dried whitebait sweet?

Sweet? Is it DDVP? I heard that DDVP is sweet and the news also said that fishermen use DDVP for preservation.

The one you bought is processed. Does it taste good? I like it very much, but it would be even better if it was the original taste and you added your own ingredients to cook it.

Good variety

2. Why is the dried whitebait sweet?

Sweet? Is it DDVP? I heard that DDVP is sweet and the news also said that fishermen use DDVP for preservation.

The one you bought is processed. Does it taste good? I like it very much, but it would be even better if it was the original taste and you added your own ingredients to cook it.

Good variety

3. Where can I buy fresh cod?

Generally, cod comes from the deep sea, and fresh cod is basically impossible to buy. However, the frozen cod bought in the supermarket is also of very good quality. Now the ocean fishing vessels can complete the fishing and frozen storage very well, which means that the frozen cod can also be very fresh.

The quality of cod in large supermarkets varies greatly, and the prices also vary greatly. In Dalian, you can buy cod from "Yino Food", a brand specializing in deep-sea fish. It can guarantee high quality and genuine products. You can search for stores on Baidu Maps, but it is not easy to buy products of this brand at present. If you can't buy them, you can go to Sam's or Metro. If you choose carefully, you can also buy fresh and high-quality cod. Friendly reminder, price is not the most important thing, brand is very important, a good brand of products can have high quality and relatively low price at the same time!

Generally, cod comes from the deep sea, and fresh cod is basically impossible to buy. However, the frozen cod bought in the supermarket is also of very good quality. Now the ocean fishing vessels can complete the fishing and frozen storage very well, which means that the frozen cod can also be very fresh.

The quality of cod in large supermarkets varies greatly, and the prices vary greatly. In Dalian, you can buy cod from "Yinuo Food", a brand specializing in deep-sea fish, which can guarantee high quality and genuine products. You can search for stores on Baidu Maps, but it is not easy to buy products of this brand at present. If you can't buy it, you can go to Sam's Club or Metro. If you choose carefully, you can also buy fresh and good quality cod. Friendly reminder, price is not the most important, brand is very important, a good brand of products can have high quality and relatively low price at the same time! Dalian Wusemu cod, fresh frozen and refrigerated, you can also ask locals to buy it. The cod is absolutely fresh, all wild, and the taste and chewiness are really different! If you are far away, you can buy it online. It's almost the same, the taste and taste are the same, and it is well preserved in the refrigerator.

Dalian Wusem cod is fresh, frozen and refrigerated. You can also ask the locals to buy it. The cod is absolutely fresh and wild. The taste and chewiness are really different! If you live far away, you can buy it online. It is almost the same. The taste and taste are the same. It is well preserved in the refrigerator.

The cod we buy usually comes in the form of fillets and fish cubes.

The processing of cod is then divided into on-board and on-land.

Onboard processing requires an ocean-going fishing vessel with integrated processing capabilities, which is expensive. The advantage is that after on-site processing, it only needs to be frozen once, which maximizes freshness.

The advantage of processing in land factories is low cost, but the disadvantage is that it requires secondary thawing and then freezing again after processing.

Currently, the global frozen seafood market accounts for less than 5% of the total seafood market. The quality of frozen seafood is better than that of seafood processed in factories.

China is a major cod processing country. It imports cod from foreign countries (such as Russia), processes it in Chinese factories and then exports it. Most products need to be thawed and frozen again. This will cause the meat to become loose and lose nutrients.

Grilled Atlantic Cod

As the weather warms up, appetite becomes lighter, but nutrition is urgently needed to supply energy to the body, so those delicious fish become a must-have on the table.

"Cod" has been a hot food in the past two years. It has won the favor of consumers with its tender and light taste, various cooking methods, and rich nutrition. However, the "cod" on the market is mixed, ranging from tens of yuan per catty to hundreds of yuan per catty. The relevant media frequently broke the news of fake cod, which is even more worrying. Today, Olive Editor brings you a comprehensive guide to choosing cod, come and take a look!

Silver cod and black cod

Not cod.

From the classification of family, order and genus, we can know that the "silver cod" and "black cod" we often eat are not cod.

There are many kinds of cod on the market. In the minds of most ordinary consumers, the two types of cod that are "expensive and suitable for baby food" are "silver cod" and "black cod". However, these two types of fish are not "cod" fish. To put it bluntly, they are not "cod" at all. The concept that they are "suitable for babies to eat" also needs to be questioned.

Black cod: Sablefish

Anoplopoma fimbria

Domestic market price: about 350 yuan/kg

The real name of black cod is Sablefish, which belongs to the genus Sablefish of the family Nigra. Its body is dark gray with a slight blue tint, and its scales are fine and dense. It is also called "blue cod".

Grilled "Black Cod"

Sablefish are mainly distributed in the cold waters of the North Pacific Ocean from northern Japan to California, USA, and can live at depths of more than 2,000 meters. This fish can grow up to one meter long and live up to a hundred years. It usually feeds on crustaceans and small fish. The fish meat is tender and has few bones, with a hint of butter aroma, so it is also called "butter fish".

Silver cod: Antarctic toothfish

Dissostichus eleginoides

Domestic market price: 500 yuan/kg

The toothfish is the real name of the silver cod. They are mainly distributed in the Antarctic waters, living 3,000 meters underwater. They can grow up to 2.3 meters long and feed on crustaceans and small fish. The fish meat is dense and tastes similar to that of the sablefish.

Pan-fried cod

Both types of "cod" are rich in essential nutrients Omega-3, protein and multiple vitamins. They are delicious and smooth after steaming, and the fish skin is crispy after frying or grilling. However, such high-quality fish meat is actually not suitable for eating too much.

4. Wuxi’s Specialties

Wuxi's four traditional specialties are: braised spareribs, fried gluten, Huishan clay figurines, and Yangshan peaches. Wuxi has the "three whites" of Taihu Lake: whitebait, white shrimp, and white croaker. Wuxi Huishan's "Big Afu" and "Huishan clay figurines". Taihu pearls can not only be worn as ornaments, but also used as medicine and can be taken orally. Wuxi is China's base for silk weaving. In the 1920s and 1930s, Wuxi's silk reeling production ranked first in the country and enjoyed the reputation of "Silk City" at home and abroad. Wuxi's sericulture industry originated when Wu Taibo built his capital in Meili at the end of the Shang Dynasty, and has flourished in rural areas since the Ming and Qing Dynasties. Modern silk reeling is even more famous at home and abroad. Wuxi also has many local specialties such as Sanfengqiao braised spareribs, Huishan King Kong belly button, Mashan bayberry, Wuxi steamed dumplings, Gongbeilou Yangchun noodles, and Jufengyuan fermented bean curd meat. Yixing has famous purple clay teapots.

Wuxi Spare Ribs: Wuxi Sauce Spare Ribs are red in color, crispy and fragrant, moderately sweet and salty, and plump but not fat. This dish has a history of more than 100 years and is well-known both at home and abroad. In 1982, the Central News Record Film Studio filmed the cooking and sales of sauce spare ribs in Wuxi.

Dafu Bayberry: Dafu Bayberry is produced in Dafu Mountain and Maji Mountain in the suburbs of the city. It has a cultivation history of nearly a thousand years. Jiangnan is the birthplace of bayberry, which was called "Wu Yue Jia Guo" in ancient times. Dafu Bayberry has thick flesh and small core, and tastes sweet and sour. There are more than ten varieties such as black plum, white lychee, large leaf and thin stalk. The fruit has the effects of quenching thirst, stimulating appetite, invigorating qi and promoting body fluid. Wuxi people also like to eat "wine-soaked bayberry". Soaking bayberry in wine and adding a small amount of brown sugar can remove moisture, stop diarrhea, relieve heat and keep out the cold.

Yangshan Honey Peach: Yangshan Honey Peach is one of the famous specialties of Wuxi, with a cultivation history of nearly 70 years. It has the characteristics of beautiful shape, bright color, good taste, fine flesh, tough and easy to peel skin, rich and sweet juice, rich flavor and fragrance, and melts in the mouth. There are many varieties of honey peaches, among which the early-ripening Yuhualu, mid-ripening Baifeng and late-ripening Baihua peaches are the best. Not only are they good in color, fragrance and taste, but they also contain a certain amount of protein, fat, vitamins and various minerals. They are Wuxi specialties that are popular in Hong Kong, Macao and overseas.

Clear water oil gluten: golden in color, smooth in surface, fragrant in taste and crispy in nature, it is a specialty of Wuxi.

Yixing purple clay teapot: It has a history of more than 2,400 years. Purple clay teapots have been made since the reign of Emperor Wuzong of the Ming Dynasty, and many famous teapots have been made. Over the past 500 years, fine teapots have been handed down. The characteristics of purple clay teapots are that they do not take away the aroma of tea and do not have the smell of cooked soup. The teapot wall absorbs the tea aroma, and after long-term use, the empty teapot can still have the aroma of tea when boiling water is poured into it.

Wuxi Hao Tea: Hao tea has tight and curly stripes, tender green leaves, covered with white hairs, crystal clear and green, with a fresh and mellow fragrance and unique flavor.

Taihu whitebait: more than two inches long, slightly round in shape, like a jade hairpin, seemingly boneless and intestinal, tender and transparent, silver-like in color, so it is called whitebait. In the Spring and Autumn Period, Taihu Lake was rich in whitebait. The famous line of a Song Dynasty poet, "silverbait after spring and perch under frost", listed whitebait and perch as precious fish. During the reign of Emperor Kangxi of the Qing Dynasty, whitebait was listed as a "tribute". Whitebait was originally a marine fish, but later settled in Taihu Lake to multiply, and is a precious specialty of Taihu Lake. Whitebait has tender meat, rich nutrition, no scales, no bones, no fishy smell, and can be cooked into various delicacies. Japanese people often cook whitebait with herring roe and sea urchin sauce, and add seasonings to make precious dishes. Dry whitebait in the sun, and its color, fragrance, taste and shape will not change for a long time. Before cooking, soak it in water, it will be as soft as boneless, and can be made into various seasonal dishes, which are not inferior to fresh whitebait. In the 1980s, Taihu whitebait moved south to Dianchi Lake and West Lake, becoming a local specialty.

Taihu whitefish: Also known as "minnow", it is named for its "head and tail both pointing upward". It has a narrow and flat body, fine bones and fine scales, and is a carnivorous economic fish. It is not farmed yet, and mainly relies on natural fishing. Whitefish has tender meat and a lot of fat under the scales, which is very similar to shad. It is a precious fish in Taihu Lake. "Wu Jun Zhi" records: "The whitefish from Taihu Lake is excellent, and the people can collect it. In the Sui Dynasty, it was presented to Luoyang as a tribute." At that time, whitefish was already presented as a tribute to the imperial court. Majishan Lake is open and rich in Taihu whitefish and white shrimp. There are 4,300 acres of fine fish ponds in the dike. Taihu freshwater crabs with hard shells, plump meat and fragrant roe are even more flavorful.

Taihu white shrimp: The Qing Dynasty's "Taihu Beikao" records that "Taihu white shrimp is the best in the world, and it is still white when cooked." White shrimp has a high meat yield when peeled, and can also be processed into dried shrimp. After peeling, it is "Hukai". Shrimp can also be used as medicine. It can relieve acne, promote lactation, and strengthen the intestines. It is a medicine for strengthening and replenishing sperm. Taking it internally has the function of detoxification.

Yangtze River Shad: Jiangyin City is famous for its three famous aquatic products: Yangtze River Three Fresh: Shad, Knife Fish, and Pufferfish. Among the three fresh, Shad is the best and has long been known as the "King of Fish". Shad is fierce, swims quickly, and has sharp scales, which it uses to fight other fish, so it is also called "Jianglong".

Bayberry: Maji Mountain is known as the "fruit basket of Jiangnan" and is rich in high-quality bayberry. It has a history of cultivation for hundreds of years, and there are more than ten kinds of bayberry, such as Dianshan, Tandong, Tantuan, and Xuetao. The black bayberry from Tanxi and Panlong Bay is of the highest quality and is listed as a royal tribute. There are more than 2,000 miles of bayberry in the mountain, and the annual output reaches 10,000 dan.

Huiquan Yellow Wine: Huiquan wine is brewed by soaking Wuxi rice in spring water using a unique method. The spring water used is the clear, sweet and famous Wuxi Huishan Erquan Spring. Wuxi Huiquan wine, Shaoxing Jiafan wine, Danyang Fenggang wine and Fujian Chengang wine are known as the four famous wines in ancient China.

Mashan taro: taro, also known as taro, was called squatting owl in ancient times. Majishan taro is large, round, glutinous, and delicious. It has a history of more than a thousand years of cultivation and has always been famous in Suzhou, Wuxi, and Changzhou.

Steamed buns with small cages: Wuxi steamed buns with small cages are a traditional delicacy in Wuxi with a history of a hundred years. They are made of high-quality flour and carefully selected ingredients, and are steamed in small cages. The stuffing is filled with cooked crab butter, which is the famous "crab meat steamed buns".

Three Fresh Wontons: Three Fresh Wontons originated from the folks in Dongting Township, Wuxi County, and later developed into a traditional Wuxi delicacy. Wontons are stuffed with fresh meat, dried shrimps, and mustard tubers, hence the name "Three Fresh".

Fanggao: Fanggao is a traditional Wuxi delicacy. In 1943, Wang Yuqing, a chef from the "Liufangzhai" in Chong'an Temple, introduced Huzhou's large square cake and made it into a dish with a strong Jiangnan flavor.

Shredded Radish Pancake: Shredded Radish Pancake is a Wuxi snack. Preparation method: Wash the radish and shred it, marinate it with a little salt, squeeze out the water, add chopped green onion and mix well. Mix flour and cold water into a paste, then use an oval mold spoon made of white lead sheet to cover the bottom with flour paste, add shredded radish, cover with flour paste, put it in a pan and fry it until golden brown, then remove from the mold.

Fermented rice and cotton balls: Fermented rice and cotton balls have a history of a hundred years in Wuxi. It uses high-quality white glutinous rice flour, mixes and rubs it with hot water, cuts it into cubes, and uses a flat sieve to make small balls the size of cotton seeds. Separately, mash the fermented rice and put it in a bowl with sugar, and serve the cooked balls with the soup in the bowl.

Glutinous rice dumpling with powder: Glutinous rice dumpling with powder, also known as five-color rice dumpling, is a traditional delicacy in Xi'an. Cook in boiling water until done.

Sugar-coated taro: Sugar-coated taro is a traditional delicacy in Wuxi. It was created in 1858 and is characterized by crispy taro, bright red color, fresh sweet soup and overflowing fragrance.

Magnolia Cake: Made by Wuxi Sunji Cake Shop in 1850, it got its name because it was made during the magnolia blossom season. This cake is made by mixing glutinous rice flour with boiling water to make small pieces, which are then filled with vegetable lard, bean paste, fresh meat, rose, sesame and other fillings and fried in a pan.

Shaomai: Shaomai is one of the traditional snacks in Wuxi. It was created in 1757. This snack is made of pork leg, pork fat, shepherd's purse or young green leaves, and seasoned with vegetables, meat and pork fat.