CATDOLL : CATDOLL: Why can’t we eat too much Fu Shou fish?

Why can't we eat too much Fushou fish?

1. It’s not that the Pomfret is inedible, it’s just that some of our rivers and lakes are now seriously polluted. In addition, the Pomfret is an omnivorous fish, and its digestive tract contains various plant-based feeds, such as rice, commercial feed, etc. Of course, it can also eat some phytoplankton, etc.

2. Due to this characteristic, the pomfret is particularly susceptible to pollution, especially in some seriously polluted rivers, lakes and reservoirs. The mercury content in the pomfret is still very high, so if you want to eat pomfret, you should try to observe it. If the surface of the pomfret is black, it is best not to eat it.

Eating too much will cause indigestion and may even cause allergies.

Additional information

Buying tips:

1. The meat should be elastic.

2. The fish gills are light red or dark red.

3. The eyeballs are slightly convex and the black and white are clear.

4. The appearance is complete, with no scales falling off.

5. Those without any fishy smell are fresh.

Cooking tips:

Tilapia is best cooked by braising or steaming.

Tips to remove fishy smell:

Method 1: After removing the scales and cleaning the fish, put it in a basin and pour some rice wine, which can remove the fishy smell and make the fish taste delicious;

Method 2: Cut open the fresh fish, clean it, and soak it in milk for a while to remove the fishy smell and increase the flavor;

Method three: After eating fish, if there is a bad taste in your mouth, chew three or five pieces of tea leaves, and your breath will be refreshed immediately.

References

Baidu Encyclopedia - Fushou Fish

If the water source is not polluted, the taste of steamed tilapia is still good. Many people in the south still like to eat it. 1. Tilapia, also known as African crucian carp, is best when purchased at about one pound. Too large and too heavy tilapia has rough meat and a strong earthy smell. 2. The oil for frying fish should be heated. One side should be fried until slightly yellow before turning it over. If you turn the fish over too quickly, the fish skin will easily stick to the pan and fall off. 3. The fried fish should be returned to the pot and simmered for a while, and the soup should be poured on the fish from time to time to make it easier to taste. 4. The cooked fish should be served first, and then the soup should be thickened. Directly pouring cornstarch water will not only make it difficult to stir it into a sauce, but will also break the fish body. 5. When adjusting the sweet and sour sauce, you should taste and add seasonings at the same time, and you can stop when it is sweet and sour.

Fushou fish is a hybrid offspring of female Mozambique tilapia and male Nile tilapia, and is called "Fushou fish" by the masses. Fushou fish has more advantages than its parents, such as good body shape, high body and thick back, delicious meat, fast growth, strong cold resistance, etc. It is the fastest growing species in the genus Carassius, and is listed as an excellent variety to be promoted worldwide by the Food and Agriculture Organization of the United Nations. It is widely promoted in provinces, cities (autonomous regions) across the country. For many years, the production and breeding methods have strictly implemented technical measures: 1. Pond cleaning: good water source, convenient drainage and injection, aeration equipment, drainage and pond cleaning before seedlings, and thorough disinfection, 2. Basal fertilizer application: the water quality of the pond or newly dug pond is poor 3. Seedling release method: first carry out water hanging test seedlings 4. Strengthen daily management 5. Growth inspection 6. Strengthen pond inspection and harvesting Sweet and sour Fushou fish is a traditional Shandong dish, with fresh fish as the main ingredient. First fry it until golden, then stir-fry the auxiliary ingredients, pour in sweet and sour sauce, put in fresh fish and stew it until it is tasty. Bingbing said that the requirements for sweet and sour fish are not high. Using Fushou fish as a dish, the finished dish is sweet and sour, crispy on the outside and tender on the inside, fresh and juicy. Eating more of it can not only strengthen the spleen and appetite, but is also very beneficial to health.

As someone who studies aquaculture, I can tell you that you can’t eat too much because it will make you fat.

How nutritionally valuable is tilapia?

Tilapia has high nutritional value.

According to the test, every 100 grams of Nile tilapia meat contains 20.5 grams of protein, 6.93 grams of fat, 148 kcal of calories, 70 mg of calcium, 50 mg of sodium, 37 mg of phosphorus, 1 mg of iron, 0.1 mg of vitamin B1, and 0.12 mg of vitamin B2. Tilapia has become the main farmed fish in the world.

Tilapia has delicious and tender meat, contains a variety of unsaturated fatty acids and rich protein. In Japan, this fish is called "a protein source that does not require protein."

Tilapia is edible to all people. It is suitable for people of all ages. Take about 100 grams each time. Tilapia is delicious, tender, with few bones and no intramuscular thorns. It tastes good whether it is braised or steamed. In addition, it can also be made into whole fish, fish fillets, fish balls, steamed, boiled, fried, baked, made into soup or microwaved.

Additional information:

Buying Tips

1. The meat should be elastic.

2. The fish gills are light red or dark red.

3. The eyeballs are slightly convex and the black and white are clear.

4. The appearance is complete, with no scales falling off.

5. Those without any fishy smell are fresh.

Reference source: Baidu Encyclopedia--Tilapia

Reference source: Baidu Encyclopedia--Red Tilapia

Tilapia has delicious and tender meat, contains a variety of unsaturated fatty acids and rich protein. In Japan, this fish is called "a protein source that does not require protein."

Tilapia is edible to all people. It is suitable for both young and old, and about 100 grams each time. Tilapia is delicious, tender, with few bones and no intramuscular thorns. It tastes good whether it is braised or steamed.

It is now a freshwater farmed fish that is the focus of scientific research and cultivation in the world's aquaculture industry, and is hailed as one of the main sources of animal protein in the future.

Additional information

Even though fish may be contaminated, eating fish still has more benefits than risks

Even though fish may be contaminated, eating fish still has more benefits than disadvantages. Studies have found that eating fish can help protect eyesight, reduce the risk of heart disease, promote growth, protect the skin, improve brain power and sperm count, and prevent asthma and joint diseases.

The "Fish Consumption Recommendations" released by the U.S. Food and Drug Administration in early 2017 stated that adults should eat 2 to 3 servings of low-mercury fish or shellfish per week, about 227 to 340 grams (edible weight before cooking).

Common low-mercury fish include cod, salmon, tilapia and catfish; the seven high-mercury fish that should be avoided are tilefish from the Gulf of Mexico, shark, swordfish, orange snapper, bigeye tuna, marlin and king mackerel. Multiple survey data show that the mercury content of fish in my country is not higher than that in foreign countries, so there is no need to pay too much attention to "imported fish".

Reference source: Baidu Encyclopedia-Tilapia

As an imported fish species, tilapia has a very high nutritional value. It is not only delicious, but also contains a lot of high-quality protein. Tilapia is often used to strengthen the body and whiten the skin. It is very suitable for the elderly and children. The more you eat tilapia, the more delicious it is. The meat is tender and very easy to digest. I like to eat tilapia the most. Tilapia is best braised or steamed. 2. How to remove the fishy smell: 1. After removing the scales and cleaning the fish, put it in a basin and pour some rice wine to remove the fishy smell and make the fish taste delicious. 2. Cut the fresh fish open and wash it. Soak it in milk for a while to remove the fishy smell and increase the freshness. 3. After eating fish, if you have a bad taste in your mouth, chew three or five pieces of tea leaves to immediately refresh your breath. Key methods: 1. After removing the tendons of the arranged fish, make five or six cuts on both sides of the fish body at equal distances, apply salt and cooking wine to marinate for more than half an hour. 2. Heat oil in a pan until 70% hot, add fish and fry until it turns slightly yellow, then remove and set aside. 3. Leave about 100 grams of oil in the pan, heat until 40% hot, then fry ginger slices, garlic slices, and scallions over low heat until fragrant. 4. Add chicken slices, bamboo shoots, and mushroom slices and fry over medium heat for half a minute. 5. Add about a pound of soup or water, add fish, soy sauce, and salt and fry for about three minutes, then turn over and fry for another three minutes. 6. Remove the fish and place on a plate for later use. 7. Thicken the soup in the pan and pour it on the fish plate. There is a secret to frying fish: heat the pan with less oil, heat the pan less, and stir the fish less. Fish is a material that is not easy to master in cooking. The heat is the key to success or failure. Many people fry fish, either the skin breaks or it sticks to the pan. If you want to fry fish, you need more oil and it should be hot enough to make it crispy and dry. To fry fish, the pan must be hot, with less oil and a warm heat. Once the fish is in the pan, don't move it much. This is the secret and the only way to fry fish. If you keep turning it over for fear that it is not cooked, you will end up making things worse. In a few seconds, the skin and flesh will be torn apart and unrecognizable. Before that, you must wait for the pan to be hot before adding oil. The fish must also be wiped dry before putting it in the pan. Fry it gently over low heat. Don't rush to push and turn it over. If you are not using a frying pan, just tilt the pan occasionally to allow the heat to be evenly distributed. Control the heat and don't turn it over too strongly. Turn it over after about ten minutes when the skin is set. At this time, the meat is cooked and the juice in the middle can still be retained. If the spatula feels solid when it touches it, it is overcooked. In fact, some people cut the fish body in advance for fear that it is not cooked. This is not a smart method. Once the fish meat is cut, the juice will easily flow out. The fish should not be too big when fried dry. It contains a variety of unsaturated fatty acids and rich protein. In Japan, this fish is called "a protein source that does not require protein." Tilapia is much more delicious than ordinary fish, but it is a little more expensive. It's worth the extra cost for nutrition.