CATDOLL : CATDOLL: Is puffer fish the young of puffer fish? What should we pay attention to when eating puffer fish?

Is Bayu the young of pufferfish? What should we pay attention to when eating Bayu?

Is "Bayu" poisonous? Almost all types of pufferfish contain pufferfish toxins, but artificially farmed pufferfish, the so-called "Bayu", often appear in the market. Is "Bayu" poisonous? Why do restaurants dare to sell it openly? This has become a question that many people are concerned about. The reporter interviewed the "Yusheng Datiaoyu Seafood Restaurant" that sells "Bayu". According to the person in charge of the restaurant, the current breeding family of pufferfish has been developed for many generations. It can be said that the seedlings and commercial fish families that are completely free of pufferfish toxins have been successfully cultivated.

In recent years, the sales volume of "Bayu" in the store has been good, and there has never been a customer poisoning incident. The restaurant said that "Bayu" has the freshness of pufferfish and is also "safe and delicious". On the other hand, Yang Yanbao, a professor at the School of Life Sciences of Sun Yat-sen University, reminded the public that this "Bayu" is a type of pufferfish. Those farmed in freshwater are non-toxic, while those grown in seawater are highly toxic. At present, most of the pufferfish sold on the market are dark-striped oriental pufferfish artificially farmed in freshwater. Their toxins are mainly distributed in the liver, ovaries, skin and blood. After removing the toxic parts and cooking them properly, there is no problem in eating them. However, the toxicity of pufferfish farmed in different periods and different sea areas is also different. It is difficult for citizens to distinguish between freshwater farming and seawater farming with the naked eye. Therefore, when deciding to eat pufferfish, it is better to be cautious. Don't just cook and eat pufferfish caught at the seaside. Choose a reputable restaurant and make sure that the restaurant has removed the toxin-containing parts of "Bayu" during the processing.

How to eat "Bayu"? ​​"Bayu" is in season now. As the saying goes, "eat it in season". In the fish restaurant "Yusheng Datiaoyu", you can see "Bayu" as plump as a small balloon, attracting your attention. Although many diners don't know much about "Bayu", after the store owner introduced it, many people are willing to try it. After all, you don't need to "risk your life" to taste "Bayu".

According to the chef of "Zheng Qiao Bi Yu Sheng Da Tiao Yu", since the fish currently used is non-toxic, it is handled just like ordinary fish. The skin of the fish is tough, so the whole fish skin must be peeled off like "skinning a cow". The small fish weighs 60-70 grams, and the large ones weigh more than 1 jin. Since the fish meat itself is delicious, the light home cooking method makes it more fresh and sweet. The most basic way to eat it is braised and in milk soup, while in fishermen's homes, it is more often eaten as sashimi, which is said to be a better way to experience its charm. Like the signature cooking method of "Yu Yun Peng Sheng Da Tiao Yu" - "Japanese Fish"

It can also be made with "Bayu". The "Japanese fish" method uses shredded tangerine peel, ginger, and scallions to make raw fish. The "Bayu" has no bones and tastes a bit like eel, but it is so tender and smooth that it melts in your mouth. It does not smell fishy even after being left for a long time, and it has a faint tangerine peel fragrance. The conventional method is "boiled 'Bayu' with radish in a pot". The radish is sweet and has absorbed the deliciousness of the "Bayu", which has a tendency to steal the show. The "Bayu" is not to be outdone, and its tender and smooth taste is extremely tender. If you like to touch the bottom of the wine glass, you can also have "steamed 'Bayu' with black bean sauce tofu", and the rich black bean fragrance is another flavor.

Yes, Bayu is a smaller version of pufferfish, the difference is that Bayu is less toxic, and Bayu does not grow up, while pufferfish grow up. Spanish mackerel must be cleaned up, and some special chefs are required to remove its eyes, internal organs, and blood. Because if it is not handled properly, it will cause poisoning.

Patients with tuberculosis, people with cirrhosis of the liver and brain, and people taking certain medications cannot eat fish. Do not eat fish with porcini mushrooms, as it may cause indigestion. Do not drink tea before or after eating fish. People with gout cannot eat fish during the day.

It is not a baby puffer fish. The meat of the puffer fish has a fishy taste, so you need to use some seasoning when eating it. When processing the fish, remove the fish bones.

No, we must pay attention to the bones in its belly when eating it. This fish is very delicious and rich in nutrients and protein.

Fish farming

Bayu refers to a variant of pufferfish (juvenile dark-striped pufferfish) that is domesticated. Pufferfish are often highly toxic when they grow naturally in seawater. They have become non-toxic or low-toxic through artificial breeding (it is known that there is no deep secret, mainly because they are sexually immature), and are now commonly eaten semi-publicly in restaurants in the Pearl River Delta and Yangtze River Delta. It is known that the breeding site is in the coastal areas of the Yangtze River Delta and the Pearl River Delta where fresh and salt water meet. According to relevant materials, pufferfish (dark-striped pufferfish) fresh water + juvenile = non-toxic or low-toxic; seawater + adult = highly toxic. Pufferfish can grow completely in low-salinity water bodies.