CATDOLL : CATDOLL: How to remove the peculiar smell of large yellow croaker farmed in Zhoushan deep-water cages?

How to remove the peculiar smell of large yellow croaker farmed in Zhoushan deep-water cages?

How can we get rid of the yellow croaker if it is not in deep-water cages? There is no need to remove the odor in the water.

How to remove the peculiar smell of large yellow croaker farmed in Zhoushan deep-water cages? However, the water must be changed regularly.

As a Zhoushan native, eating deep-water farmed yellow croaker can reduce the odor. If you run a restaurant, I suggest you make sweet and sour yellow croaker, grilled yellow croaker or roasted fish. Because these methods can basically remove the odor through high-temperature frying, and the taste is not much!

You can check the relevant breeding books for this.

My Wang Jinping

Notes on Seafood Yellow Croaker

In March of the lunar calendar, it was chilly in Beijing during the Republic of China. After a winter with only cabbages to eat, the common people of Beijing welcomed the first batch of seafood to hit the table in spring - yellow croaker.

Yellow croaker, also known as stonehead fish, has two white, stone-like bones in its head. Yellow croaker is found in China's Yellow Sea, East China Sea, and South China Sea. According to the late Qing Dynasty notes "Qing Bi Lei Chao", the first batch of yellow croaker in the spring was transported from Tianjin to Chongwenmen in Beijing and directly to the imperial kitchen. Only then could it be sold on the market. In the old capital of Beijing, being invited to eat yellow croaker was a very face-saving thing, and it was worth praising everyone you met, just like someone invited you to eat Yangcheng Lake hairy crabs today, which was not a short-term study tour.

Eating yellow croaker in spring is a big deal for the common people in Beijing. As the saying goes, "invite the aunt home to eat yellow croaker." According to the old customs of the Bannermen, a married daughter has a high status in her natal family and is called "aunt." Women in the old times had elderly parents and young children to take care of, and it was rare for them to have a good meal. In the early spring, yellow croaker is in season, and inviting a married daughter back to eat a comfortable meal of yellow croaker is a rare treat for married women in that era.

The method of "龉 stewed yellow croaker" in Peking is to fry the yellow croaker in an oil pan, add a lot of garlic cloves, green onions, ginger, soy sauce, and simmer over low heat. Then stick cornmeal cakes on the edge of the iron pan. When the fish is cooked and the cakes are hot, the family sits around and eats it. The word "龉" was originally a derogatory word, describing a countryman, but here it means bold. In 龉 stewed yellow croaker, it is basically guaranteed that each person has one, or even several, fish to be generous. It is rare for my aunt to go home, so she has a good meal of yellow croaker and enjoy the dignity of being a daughter. As for putting a lot of garlic cloves in the yellow croaker, it is said that in spring, the redbud flowers bloom. If you accidentally drop them into the pot and eat them, you will be poisoned. Adding a lot of garlic cloves can detoxify, but this is basically from Strange Stories from a Chinese Studio, there is no basis, and the garlic cloves are just to remove the fishy smell and enhance the fragrance.

Is the stewed yellow croaker delicious? For my taste as a southerner, it is too salty. But the cornmeal pancakes are better than the fish. I personally think that it is better to leave the cooking of fish to the southerners.

Yellow croaker is a deep-sea migratory fish, with two fishing seasons a year, one in spring and one in autumn, migrating from the open ocean to the near sea. They traveled south from the Yellow Sea to Ningbo in the East China Sea, where the yellow croaker finally reached the pinnacle of its life.

Ningbo was formerly known as Mingzhou, the place where three rivers converge. Zhoushan Fishery, one of the world's three largest fisheries, is right at its doorstep. Here, yellow croaker has become a favorite of Ningbo people.

Among Ningbo dishes, there are at least two dishes related to yellow croaker. "Yellow croaker with moss strips": cut the yellow croaker into pieces, marinate it with salt, roll it in green seaweed produced in the sea of ​​Ningbo, roll it in flour and fry it in an oil pan. It is crispy on the outside and tender on the inside. The fish meat is white, and the crispy skin is dotted with green seaweed. Ningbo people like seaweed very much. Jiang Gong's hometown is Fenghua Xikou, and seaweed is also added to the pancakes. It just smells a bit salty and it's hard to tell what it tastes like. "Yellow croaker in soup": put the yellow croaker in a pan and fry it on both sides, add cold water and cook it into milk soup. No salt is added but pickled Chinese mustard is added. It is said to be the favorite of the former Ningbo native and Oriental shipping tycoon Pao Yue-kong.

Fujian and Zhejiang are connected. Ningbo is south of Ningde Xiapu in eastern Fujian. This is the largest fishery for yellow croaker in China and is said to be the area with the best quality. However, because Fujian is far away from economically developed areas, in the era when preservation technology was not developed, the yellow croaker in eastern Fujian was probably only known by Fujianese.

The above fantasy about yellow croaker can be stopped here. Due to the deterioration of the marine environment and the endless fishing by humans, wild yellow croaker is becoming less and less, almost extinct. Now almost all of them are farmed. When wild fish occasionally appear, they are immediately snapped up and can hardly be seen.

As a second choice, cage-farmed yellow croaker has become a common sight in all seasons. As for the taste, in the words of Jiujin Laotai, each generation is worse than the previous one. The meat of farmed yellow croaker is soft and plump, and it is obvious that it lacks exercise, with the appearance of middle-aged greasy men and women. A lot of green onions and ginger are needed to remove the fishy smell, but the fish meat falls apart as soon as the chopsticks are touched, which is frustrating. Recently, there are large yellow croakers that are said to be semi-wild farmed, and the meat tastes slightly better.

Fuzhou people live a very comfortable life, seafood is everywhere, and yellow croaker is not considered a precious seafood. As usual, there is a steamed fish dish at the banquet, which is often served at the end of the banquet. It is rare to see yellow croaker. The locals call yellow croaker cucumber, and I don’t know where it comes from. If it is a smaller yellow croaker, it is contemptuously called "guazi". There is also a smaller yellow croaker, which is only about two fingers wide and one finger long, called "Huangmei Ding".

The older generation of Fuzhou people have seen the days of seafood explosion in spring. In some years, there will be a lot of seafood in the spring, which is called "Heng San" (Fuzhou transliteration, I don't know what the correct Chinese is). My mother said that in the spring of 1968, yellow croaker was in Heng San. From the big bridge to the small bridge, the streets were full of yellow croakers. Yellow croakers over one pound were 50 cents, and smaller ones were 30 cents. They were all wild yellow croakers, not small yellow croakers. Fuzhou people invented a saying for this, "Eat Heng San when you are a bed sheet", saying that yellow croakers are in the sea in the early spring, and the weather is warm. The poor people who pawned their bedspreads can also afford to buy and eat yellow croakers.

Then, there was nothing left... Wild yellow croakers are even rarer than aliens. The past of Hengsan is only a legend.

Huangmei Ding is more expensive because it is wild. Huangmei Ding cannot grow big, so no one raises it.

These days, wild food is more expensive than farmed food.

Are domestic flowers not as fragrant as wild flowers?

Postscript:

The whole body of yellow croaker is golden yellow, which is very similar to the favorite of all mankind - gold! At that time, Shanghai was the financial center of the country, where wealth was concentrated. After many currency reforms, paper money had no credit, but ordinary people still believed in gold, so the silver shop cast a gold bar of 10 taels for trading and collection, which was called yellow croaker in the market. In the old system, one catty was equal to 16 taels, and 10 taels was 312 grams, which was not a small amount of money. Ordinary people could not afford it, so the silver shop launched a gold bar of 1 tael, which was deeply loved by everyone. People called the gold bar of 10 taels as big yellow croaker and the gold bar of 1 tael as small yellow croaker.

In this world, after all, it all depends on appearance...