CATDOLL : CATDOLL: Ranking of freshwater fish with few bones?

1. What is the ranking of freshwater fish with fewer bones?

The trend of biological evolution is to reduce the number of bones. Fish with fewer bone spurs are more advanced in the evolutionary sequence, such as perch, porgy, flounder, etc. The river fish we usually eat are all relatively low-level fish, while the sea fish we usually catch are relatively advanced. In a broad sense, fish that can live in freshwater with a salinity of 0.3% can be called freshwater fish. In a narrow sense, it refers to fish that have only "juvenile" or "adult" stages in their life history, or fish that must spend their entire lives in freshwater. There are about 26,000 known fish species in the world, and about 8,600 freshwater fish species. There are nearly 3,000 fish species in my country, of which more than 1,000 are freshwater fish. There are about 26,000 known fish species in the world, which is the largest category of vertebrates, accounting for about 48.1% of the total number of vertebrates. Most of them live in the ocean, and there are about 8,600 freshwater fish species. There are nearly 3,000 species of fish in my country, including more than 1,000 species of freshwater fish.

2. What are the fish without bones?

Sole fish, dragon fish, squid, sturgeon and whitebait, etc.

The long fish is also called pedal fish, ox tongue fish, sole, and long half-smooth tongue sole. The long fish is huge, as wide as a man's shoulder and as tall as a girl. The meat of the long fish is tender and nutritious, and it is a high-quality marine fish with a high meat yield and delicious taste. It is particularly worth mentioning that the long fish only has the spine in the middle, with few bones and a lot of meat, and almost no fishy smell. It tastes great when pan-fried.

Except for cartilaginous fish, most fish have bones, but some have more bones, some have fewer bones, and some fish have only one main bone and no small bones in the fish fillets, such as sole, also called ox tongue fish and sole. These fish are more suitable for consumption by the elderly and children. In addition, cod, dragon head fish, flounder, sea bass, mackerel, eel, unagi, whitebait, catfish, black fish, pomfret, etc. do not have many bones.

Currently, the fish without bones include squid, bird fish and other mollusks. In addition, sea cucumbers and abalone on the seabed also belong to the boneless category, and sea turtles are also a kind of fish.

3. How many species of cold-water boneless fish are there?

1. Eastern bream:

The Eastern Bream belongs to the Cypriniformes, Cyprinidae, Leucineae, and Bream genus. It is commonly known as Bream or Bream Flower. The Eastern Bream likes to live in slow-flowing or still water areas of rivers and lakes, and has strong salt and alkali resistance.

2. Zander:

The zander was originally distributed in the rivers and lakes of the Aral Sea, Black Sea, Caspian Sea and Baltic Sea systems in Europe. In my country, it is only distributed in the Ili River system and the Irtysh River system in Xinjiang.

Zander has strong disease resistance, fast growth rate, tender meat, few intramuscular bones, and extremely high nutritional value. Its protein content exceeds 20.53%, and it is known as the king of freshwater fish.

3. Five black lines:

The scientific name is red perch, also known as river perch, commonly known as five-striped black perch. It is named because of the five wide stripes on its sides that cross the back of its body. Red perch is a cold temperate river and lake fish living in northern Xinjiang. It grows relatively slowly and reaches sexual maturity at the age of 3 winters. The maximum individual body length can reach about 500 mm.

4. Yale fish:

Leuciscus is a genus of about 20 species in the phylum Chordata, subphylum Vertebrata, class Osteichthyes, subclass Actinopterygii, order Cypriniformes, family Cyprinidae, subfamily Leuciscinae.

5. Northern Pike

The white pike is a species of the family Pike in the order Pike of the class Actinopterygii. It is found in freshwater basins between 74°N and 36°N in North America, Europe, and Asia. It has an elongated body, a pointed snout, a forked tail fin, and can reach a body length of 137 cm.

4. What fish has no bones?!

The following fish have no bones:

Marine fish: There is a kind of marine fish called tofu fish, which has very soft bones and the fish meat is like tofu. It also has very few hairtail bones.

Freshwater fish: Chinese sturgeon, whose bones can be chewed. Or tilapia.

Note: All fish bones are edible as long as they are cooked properly.

Extension: Fish is delicious, whether it is eaten as meat or made into soup, it is fresh and delicious, appetizing, and is a favorite food in people's daily diet. Regular consumption of fish can make people stronger and live longer. The secret lies in the following nutritional characteristics of fish:

1.

Fish meat contains folic acid, vitamin B2, vitamin B12 and other vitamins, which have the effects of nourishing the stomach, promoting diuresis and reducing swelling, promoting lactation, clearing away heat and detoxifying, and stopping cough and relieving gas. It is effective for various edema, swelling, abdominal distension, oliguria, jaundice, and milk blockage.

2. Eating fish has a good effect on pregnant women's fetal movement disorders and pregnancy edema;

3. Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial for preventing cardiovascular diseases such as hypertension and myocardial infarction;

4. Fish meat is rich in vitamin A, iron, calcium, phosphorus, etc. Eating fish regularly can nourish the liver and blood, moisturize the skin and nourish the hair.

5. Rich in complete protein. Fish meat contains a lot of protein, such as 17.6% in yellow croaker, 18.1% in hairtail, 21.4% in mackerel, 18.6% in silver carp, 17.3% in carp, and 13% in crucian carp. The protein contained in fish meat is complete protein, and the amount and ratio of essential amino acids contained in the protein are most suitable for human needs and can be easily digested and absorbed by the human body.

6. Low fat content, mostly unsaturated fatty acids. The fat content of fish is generally low, most of which are only 1%-4%, such as 0.8% in yellow croaker, 3.8% in hairtail, 4% in mackerel, 4.3% in silver carp, 5% in carp, 1.1% in crucian carp, only 0.9% in bighead carp (fathead carp), and only 0.7% in cuttlefish. The fat in fish is mostly composed of unsaturated fatty acids, which have longer carbon chains and can lower cholesterol.

7. High content of inorganic salts and vitamins. Both marine fish and freshwater fish are rich in sulfur, as well as inorganic salts such as phosphorus, calcium, and iron. Fish also contains a large amount of vitamin A, vitamin D, vitamin B1, and niacin. These are nutrients needed by the human body.

I will introduce ten common freshwater fish that have few bones and taste great. All of these fish have tender and smooth meat and are extremely delicious. In addition, I will also talk to you about how to eat these fish to make them more nutritious and delicious!

1. Mandarin fish

"White egrets fly in front of Xisai Mountain, peach blossoms flow in the water and mandarin fish are fat." Mandarin fish is also called mandarin fish, which is a precious freshwater fish species in Chinese cuisine. It has long been artificially cultivated. Mandarin fish meat is similar to yellow croaker, and the meat is very tender and high in protein. Fresh mandarin fish is best steamed or stewed in wine. Generally, fresh mandarin fish can be braised or dry-fried. The famous Anhui dish, stinky mandarin fish, is a famous delicacy.

2. Seabass

Sea bass can be found in both seawater and freshwater. Compared with mandarin fish, sea bass is relatively cheaper and more affordable. Like mandarin fish, fresh sea bass is best for making steamed sea bass, vinegar and pepper sea bass, boiled sea bass balls, and steamed fish cakes. Chilled sea bass can be braised or dry-fried.

3. Fish

The fish is also called Huang La Ding. It is cute and tender, but it is usually eaten fresh. The recommended cooking methods for the fish are cold pot fish, stewed fish in a casserole with bamboo shoots and tofu, and braised Huang La Ding with pickled peppers and garlic.

4. White eel

White eel is also called numbing fish. It is a freshwater fish without flying bones like yellow eel and loach. Its meat is similar to yellow eel and tender. After slaughtering, white eel needs to be scalded with boiling water to wipe off the mucus on the surface, otherwise it will taste fishy and spicy. Very famous dishes include panlong eel with black bean sauce, braised white dragon with winter bamboo shoots and shrimp balls in casserole, and steamed panlong with chopped pepper. There are more delicious ways to cook yellow eel, including stir-fried tiger tail, fried eel paste, soft long fish, braised saddle bridge, stir-fried eel slices, etc.

5. Jiangtuan

Jiangtuan, also known as Fat Tuoyu, is very famous in Sichuan, Chongqing, and Hubei. For many years, Beijingers have eaten Jiangtuan as pickled fish and boiled fish, and its meat is indeed plump and delicious. Jiangtuan can also be sliced ​​and steamed with chopped pepper and fermented black beans, which reduces fat intake.

6. Snakehead

Snakehead fish, also known as bonito sticks or Cai fish, is a very ferocious freshwater fish that will bite any fish except scavengers. Snakehead fish meat is extremely tender and has a strong skin. Snakehead fish hot pot, boiled snakehead fish meatballs, and stir-fried fish shreds with pickled peppers and celery are all very delicious.

7. Sturgeon

Sturgeons are considered the ancestors of freshwater fish, and have lived on Earth for hundreds of millions of years before humans existed. Sturgeons, sturgeons, and sharks and rays in the sea are all cartilaginous fish, rich in protein, with chondroitin sulfate in their bones, arginine in their tendons, and collagen in their skin. Sturgeon roe is a precious black fish roe, rich in lecithin, vitamin A, zinc, selenium, and other precious unsaturated fatty acids.

8. Whitebait

Silverfish are divided into big silverfish and small silverfish, also known as noodle fish. Small silverfish are as thin and transparent as toothpicks, weak and boneless. Silverfish can be found in both seawater and freshwater. The most famous freshwater silverfish is Taihu silverfish, which is rich in protein, unsaturated fatty acids and trace elements. Silverfish can be made into silverfish omelet, silverfish egg custard, fried silverfish with eggs, etc. together with eggs.

9. Salmon

Salmon is a river and sea stream fish that lays eggs in fresh water. Salmon is abundant in the Heilongjiang River and the Wusuli River. Its meat is pink and tender, and is good for making braised salmon or boiled fish balls. The roe of salmon is large, similar to soybeans, but bright orange-red. It is a precious ingredient in Japanese and Western cuisines, and is rich in nutrients such as lecithin.

10. Rainbow Trout

Rainbow trout has a bright and eye-catching appearance and tender pink meat, similar to salmon and king salmon. The meat of rainbow trout is soft and tender. The more famous ones are grilled rainbow trout, steamed rainbow trout or golden trout.

In addition, freshwater fish and marine fish also have needlefish, tongue sole, and pufferfish (boat mackerel). The common characteristics of fish are high protein and low fat, which is especially suitable for the elderly, pregnant women, young children, and patients with three high chronic diseases. Eating more aquatic products and less livestock with high saturated fatty acid content can better protect cardiovascular health.

All fish have bones, but some fish do not have those tiny bones that float free in the fish meat.

As far as I know, freshwater fish such as flatfish, catfish, yellow croaker, mandarin fish, sea bass, and black carp do not have small fish bones; most marine fish do not have small fish bones.

The most suitable fish for babies to eat, which have few bones and are rich in nutrients, are wild pond croaker and wild yellow croaker, followed by wild catfish.

1. Wild catfish (also known as catfish and bearded catfish, see attached picture) has only one main bone that is easily removed and no bones in the meat. It costs 20 yuan per pound here.

The method is: steaming. After steaming, remove the bones and meat, eat the meat and drink the soup.

2. Cook wild yellow croaker (which has only one main bone that is easily removed and no other bones in the meat) into porridge, which can replenish blood. It costs about 18 yuan per pound here.

The method is: put yellow croaker, red dates, wolfberry and rice into the pot and cook them together. When the yellow croaker is cooked to the point where the bones can be removed and the meat can be detached, use chopsticks to separate the yellow croaker meat from the main bones and continue cooking it with the porridge until it is ready to eat (the yellow croaker meat can be eaten with the porridge).

3. Wild catfish has only one main bone that is easy to remove, and there is no bone in the meat. It costs 12-15 yuan per pound here.

The method is: steaming. After steaming, remove the bones and meat, eat the meat and drink the soup.

Note: Be sure to buy wild fish, not farmed fish, because farmed fish are not as nutritious as wild fish. At the same time, farmed fish are fed with feed, which is fine for adults to eat, but contains certain substances that are not good for the healthy growth of babies, especially some farmed yellow croakers contain contraceptives.

The difference between wild fish and farmed fish: 1. Individuals are different. Wild fish are smaller than farmed fish. For example, wild pond carp usually weighs only 1-15 grams, while farmed fish weigh significantly more, usually 3-4 grams per fish, and some can weigh up to 5-8 grams per fish.

2. Different prices. Wild fish are more expensive than farmed fish. Farmed trout are generally 8-10 yuan per catty, and farmed yellow croaker are generally 10-12 yuan per catty.

The best fish for babies to eat, which are less boney and rich in nutrition, are wild tang horn fish and wild yellow croaker, followed by wild catfish. 1. Wild tang horn fish (also called catfish and bearded catfish, see attached picture) has only one main bone that is easy to remove, and no bones in the meat. It costs 20 yuan to buy one catty here. The method is: steaming. After steaming, remove the bones and meat, eat the meat and drink the soup. 2. Wild yellow croaker (only one main bone that is easy to remove, no other bones in the meat) is cooked into porridge, which can replenish blood. It costs about 18 yuan to buy one catty here. The method is: yellow croaker, red dates, wolfberry and rice are put into the pot and boiled together. When the yellow croaker is cooked to remove the bones and meat, use chopsticks to remove the yellow croaker meat from the main bone, and continue to cook with the porridge until it is edible (the yellow croaker meat is eaten with the porridge). 3. Wild catfish has only one main bone that is easy to remove, and no bones in the meat. It costs 12-15 yuan to buy one catty here. The method is: steaming. After steaming, remove the bones and pick the meat, eat the meat and drink the soup. Note: Be sure to buy wild fish, not farmed fish, because farmed fish are not as nutritious as wild fish. At the same time, farmed fish are fed with feed, which is fine for adults to eat, but contains certain substances that are not good for the healthy growth of babies, especially some farmed yellow croakers also have contraceptives. The difference between wild fish and farmed fish: 1. Different individuals. Wild fish are smaller than farmed fish. For example, each wild pond croaker is generally only one to one and a half taels, while farmed ones are obviously larger, generally 3-4 taels/fish, and some can reach 5-8 taels/fish. 2. Different prices. Wild fish are more expensive than farmed fish. Farmed pond croaker is generally 8-10 yuan/jin, and farmed yellow croaker is generally 10-12 yuan/jin.

Strictly speaking, all fish have bones

Because there are spines and fins, which are all spines.

If you are talking about bones in the meat, then some fish don't have bones.

Common ones include yellow catfish, catfish, sea bass, mandarin fish, octopus, black fish, etc.

There are also many marine fish that have no small bones, such as large yellow croaker, small yellow croaker, hairtail, yellow croaker, etc.