Grilled halibut
Overview
Flounder is known as the freshest fish in the sea, with a protein content as high as 21%. The fat layer under the scales is thick and contains a large amount of unsaturated fatty acids. The content of calcium, phosphorus, iron, zinc, iodine, selenium and other inorganic salts is more than 1.2%, and the nutritional value is very high. Wang Shixiong of the Qing Dynasty recorded in "Suixiju Diet Spectrum": Anchovy is sweet and flat, appetizing, warming the internal organs, and tonifying deficiency. Males are suitable for fresh food, and females that are very white and beautiful are suitable for eating, especially if they are the next year old. The ancients believed that the fish tastes better when dried than when eaten fresh. In the past, the production of flatfish was abundant and the supply exceeded demand. In addition to being eaten fresh, a large amount of fish was salted, dried and sold to the mainland. Nowadays it is extremely rare. The taste of anchovy is fresh, mellow and long-lasting, with excellent texture. In the food industry, there is a saying that the anchovy comes from the south and the anchovy comes from the north. For all kinds of fish, the freshness after spawning is always not as good as before spawning, but the opposite is true for bream. In late spring and early summer, the shad that swim from the open sea to the offshore to spawn are just like the shad before spawning, and their meat is the most delicious. Fish from the same place are as different in taste as charcoal. This is the difference before and after spawning. There is also an interesting phenomenon. The larger the scales of freshwater fish, the thicker and fewer the fish bones. The opposite is true for saltwater fish. The larger the scales, the thinner and more fish bones. There was a poem by the predecessors: Every family recommends Juluo in spring nets, and the flavor of anchovies is of the same family. There are also Yuancai sighing in front of the bottle, even though it is said that the fragrant vines hate the many thorns. What I mean is that the flounder is delicious, but it has many thorns. Its thorns are as thin as cow hairs and are intertwined, which is a great test of people's tongue skills and patience. Impatient people often dare not understand, and thus miss out on such delicious food. Just like the first person to eat crabs, only those brave and adventurous people can get the best rewards. This is a universal creed. The way of eating is no exception. In my opinion, sucking fish bones requires acrobatic dexterity and tacit understanding between the tip of the tongue and the cheeks, and the result will definitely bring us to a higher level of taste enjoyment. What those who are willing to gain from this process between primitiveness and art are absolutely incomparable to the bland taste of chewing large pieces of fish meat. The excellence of the fish is everywhere, from the outside to the inside. Like the scales of a fish, they are hard in texture, but to us they are nothing more than redundant waste. The scales of the fish are still a rare delicacy, crisp and tender in the mouth, and fragrant. It’s really a shame to see people who don’t know discard it like a piece of shit! Fresh flounder, whether steamed or boiled, is a delicacy.
Tags
Ingredients
Steps
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Ingredients: 1 piece of flatfish Ingredients: appropriate amount of chives Seasoning: 1 tablespoon fish sauce, 2 tablespoons soy sauce stuffed with fish, appropriate amount of cumin noodles, appropriate amount of chili noodles
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After removing the internal organs and washing the flounder, cut a knife on both sides of the fish body. The denser the better
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Add 2 tablespoons of fish stuffed soy sauce to the cut fish
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Add 1 tablespoon fish sauce
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Marinate for 15 minutes
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Take a baking sheet, spread an appropriate amount of chives, then put the marinated fish on the chives, put it in the oven, bake at 180 degrees and 220 degrees for 15 minutes
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After 15 minutes, take it out and sprinkle with cumin and chili powder, then bake in the oven for 5 minutes
