CATDOLL : CATDOLL: What are the common seafood dishes on fishermen’s tables?

1. Spanish mackerel Spanish mackerel is also called blue-spotted Spanish mackerel. It has sharp teeth, swims fast and has a fierce temperament. It is generally 0.26-0.52 meters long, up to 1 meter long and weighs 20 kilograms. It is distributed in the western North Pacific Ocean. It is found in the Bohai Sea, the Yellow Sea and the East China Sea in my country. It is a warm upper layer fish that feeds on small fish in the middle and upper layers. It migrates in groups in summer and autumn, and some enter the Bohai Sea to spawn. Its meat is delicate, delicious, and nutritious. The most important thing is that it is cheap. It can be bought for a few yuan per pound. Spanish mackerel is not only delicious when braised, but also tastes more delicious when used as stuffing for dumplings. 2. Small yellow croaker Small yellow croaker is a warm bottom-swimming fish. It usually lives in soft mud or muddy sea areas. Its vertical movement phenomenon will enter the estuary area. It hates strong light and likes turbid water. It rises at dusk and descends at dawn. It often lives at the bottom or near the bottom during the day. The main food is floating crustaceans. In my country, it is distributed in the Bohai Sea, the East China Sea and the southern part of the Yellow Sea. In winter, it is distributed in the East China Sea. The nutritional value of small yellow croaker is extremely high. The meat of the cut garlic cloves has no small thorns. It is very suitable for children and the elderly. At the same time, the price is very cheap. Frozen small yellow croaker can be bought for a few yuan per catty. 3. Hairtail Hairtail is also called knife fish. It is ferocious. Qingdao and Rizhao, the coastal cities of the Yellow Sea, call it fish. The body of hairtail is flat like a ribbon, silver-gray, with a pointed head and a large mouth, which gradually becomes thinner to the tail. The height is twice the length of the head and the total length is about 1 meter. It is ferocious and mainly feeds on shrimps and squid. It is mainly distributed in the Yellow Sea, East China Sea, Bohai Sea and South China Sea in my country. It is known as China's four major seafoods together with large yellow croaker, small yellow croaker and squid. Hairtail meat is thick and has few thorns. It is rich in nutrition and rich in trace elements such as fat, protein, vitamin A, and unsaturated fatty acids. At the same time, the content of DHA and EPA is higher than that of freshwater fish. Its meat is delicate and has no muddy smell. Whether it is fresh or frozen, it is easy to process and can be matched with a variety of ingredients. Common methods include stewing, steaming, frying, steaming, braising, and can also be made into dry pot, hot pot, and multiple Western and Japanese dishes. Fish meat is easy to digest and is a home-cooked recipe suitable for all ages. The most important thing is that it is cheap. 4. White clams White clams are scientifically known as tetrapod clams. They are common benthic economic shellfish along the coast of my country. They have fine meat, delicious taste, and rich nutrition. The shell is thick and slightly quadrangular. The two shells are extremely inflated. The top of the shell is protruding, located slightly in front of the center of the dorsal edge, and the tip is bent forward. The shell has a skin, the top is white, the young individuals are light purple, and the near-ventral edge is yellow-brown. White clams are very delicious whether they are fried, steamed, or grilled. The price is also cheap. Generally, you can buy a pound for a few yuan. 5. Clams Clams are common shellfish seafood on the market. They are widely distributed in the southern and northern seas of China. They grow rapidly, have a short breeding cycle, strong adaptability, and can survive long out of water. They are a good shellfish suitable for artificial high-density breeding and one of the four major farmed shellfish in China. Qingdao people stir-fry clams very spicy. Drinking beer and eating clams is delicious. Compared with white clams, clams are cheaper and more affordable. 6. Razor clams Razor clams are a kind of mollusk with rectangular shells and light brown color. They live in coastal mud. They have delicious meat and can be mixed with cold dishes. They are a delicacy for summer wine. People in Putian, Fuzhou, Quanzhou, Fuqing and surrounding areas in Fujian like to eat dried clams. Xiamen people are used to using dried clams when cooking salty rice and hot pot. Dried clams are a very nutritious food, rich in nutrients such as protein, calcium, magnesium, iron, selenium, and vitamin A. At the same time, the price of razor clams is very affordable, generally fluctuating around 20 yuan. Compared with pork, beef and mutton, razor clams are much cheaper.

1. Clams

The clams from Qingdao Hongdao are hard and thick, and the core is extremely tender. This kind of clams is a delicacy that you must try when you go to Qingdao.

The patterns on the shells of authentic Hongdao clams are unevenly distributed, and the color is mostly dark brown, so they are also called "variegated clams". When purchasing, this kind of clams is one or two yuan more expensive per pound than ordinary clams.

2. Oyster shrimp

The oyster shrimp is not big in size, its shell is light red, and its shrimp spears are short and thick. This small shrimp is generally available in spring and autumn and is a marine shrimp that cannot be farmed.

Peeling shrimp and making dumplings with it is a classic dumpling filling for Qingdao people. Boiled shrimp and spicy fried shrimp are also very popular ways to eat shrimp.

3. Shrimp

Shrimp are now a small seafood that no one likes to eat. It’s not because this small seafood is not delicious, but mainly because it is more troublesome to eat, and there is not much meat after taking out the shell, so the feeling of fullness is poor. Therefore, when the production was high in the past, no one liked to eat shrimp early, and many fishermen used it as feed.

Now shrimps have transformed themselves into a delicacy on people's tables, especially the shrimps before May Day in spring. The female's belly is full of seeds, and the male's meat is plump and delicious. It is the best time to eat them.

Frequent seafood guests on the fishermen's table include:

1. Lobster: Lobster is a popular seafood that can be eaten in many ways, such as roasted, steamed, fried, etc. It tastes delicious.

2. Crabs: There are many varieties of crabs. Different varieties have slightly different textures and flavors, but they are all frequent guests on fishermen’s tables.

3. Shellfish: Shellfish include scallops, clams, oysters, etc. They are rich in protein and nutrients, taste delicious, and are people's favorite seafood.

4. Fish: Fish is one of the most common seafood in people’s daily diet. There are many varieties such as sea bass, abalone, carp, etc., which can be prepared in various ways such as baking, steaming, and boiling.

5. Sea cucumber: Sea cucumber is a precious seafood with delicious taste and rich in collagen, vitamins and other nutrients. It is known as the "marine ginseng".

6. Conch Huabi: Conch is also one of the common seafood on the table of fishermen. It tastes delicious and can be made into many dishes.

In addition to the seafood listed above, there are actually many different types of seafood that people love, but the ones mentioned above are more common.

The first dish is the seafood porridge that I have been eating since I was a child, even at the risk of being late.

This bowl of seafood porridge is my mother's signature dish. Especially in winter, drinking a bowl of this in the morning warms me up.

Every time, my mother would soak the rice for half an hour in advance, then put the shrimp heads into the casserole and stir-fry, add a little shredded ginger, fry out the shrimp oil, then pour in an appropriate amount of water, remove the shrimp heads, and put in the soaked rice and scallops, and cook for about 20 minutes until the rice blooms.

Then you can add shrimp, mushrooms (dried mushrooms are more fragrant), greens, carrots, and appropriate amounts of salt and pepper. Do not add chicken essence. It is already very fresh and sweet. Just sprinkle with celery when serving.

Porridge is not nutritious, but the protein content of seafood porridge is definitely enough. Sometimes my mother also puts crabs with wide shells into the porridge, saying that they contain calcium. Every time I watch the watch and put the porridge in my mouth no matter how hot it is. It is so delicious that this is the first thing I take when I go home!

The second dish is seafood vermicelli casserole, which can solve the main course and side dishes in one pot

The soul of this pot lies in the sauce. Put two chilies into garlic, mash the garlic into minced garlic, then pour hot oil on it, add a spoonful of light soy sauce, a spoonful of oyster sauce, salt and sugar, stir well and set aside.

Put oil in a casserole, add ginger and garlic (smash the ginger with a knife for a better ginger flavor), then put onion rings, baby cabbage, soaked vermicelli layer by layer, and finally put your favorite seafood on top, such as shrimps, conchs, clams, oysters, etc. You can also put your favorite vegetables, meatballs, five-spice powder, etc. Pour appropriate amount of cooking wine, and finally spread the sauce prepared at the beginning on top, cover with a lid and simmer for five minutes.

The first dish is the seafood porridge with numbness that I have always had since I was a child, even at the risk of being late.

This bowl of seafood porridge is my mother's signature dish. Especially in winter, drinking a bowl of this in the morning warms up the whole person.

Every time, my mother would soak the rice for half an hour in advance, then put the shrimp heads into the casserole and stir-fry, add a little shredded ginger, fry out the shrimp oil, then pour in an appropriate amount of water, remove the shrimp heads, and put in the soaked rice and scallops, and cook for about 20 minutes until the rice blooms.

Then you can add shrimp, mushrooms (dried mushrooms are more fragrant), greens, carrots, and appropriate amounts of salt and pepper. Do not add chicken essence. It is already very fresh and sweet. Just sprinkle with celery when serving.

Porridge is not nutritious, but the protein content of seafood porridge is definitely enough. Sometimes my mother also puts crab shells into the porridge, saying that they contain calcium. Every time I watch the watch and put it in my mouth no matter how hot it is. It is so delicious that this is the first thing I take when I go home!

The second dish is seafood vermicelli casserole, which can solve the main course and side dishes in one pot

The soul of this pot lies in the sauce. Put two chilies into garlic, mash the garlic into minced garlic, then pour hot oil on it, add a spoonful of light soy sauce, a spoonful of oyster sauce, salt and sugar, stir well and set aside.

Put oil in a casserole, add ginger and garlic (smash the ginger with a knife for a better ginger flavor), then put onion rings, baby cabbage, soaked vermicelli layer by layer, and finally put your favorite seafood on top, such as shrimps, snails, clams, oysters, etc. You can also put your favorite vegetables, meatballs, five-spice powder, etc. Pour appropriate amount of cooking wine, and finally spread the sauce prepared at the beginning on top, cover with a lid and simmer for five minutes.