What are the pictures and names of common seafood species?
Seafood refers to seafood, seafood is each of our favorite food, since ancient Times China has "mountain treasure seafood" said, this is also a simple reason why each of us love seafood, delicious and delicious who likes it, but seafood is only a general statement of seafood, many friends for the concept of seafood types are relatively vague, today with you to share with us common seafood species pictures and names in our lives.
One of the pictures and names of common seafood species: yellow croaker
Yellow croaker, there are large and small yellow croakers, also known as yellow croakers. It belongs to the family Ichthyosauridae. There are two hard stones in the head of the fish, called fish brain stones, so the name is "totoaba". Yellow croaker is also known as large fresh, rhubarb flower, osmanthus yellow fish. Small yellow croaker is also known as small fresh, small yellow flower, small cucumber fish. Yellow croakers have a more mixed diet, mainly feeding on fish and shrimp. It is most famous for the production of yellow croaker in Zhoushan Fishery in China.
It is a scaled marine fish. It is shaped like a sturgeon, gray and white, has three rows of bone armor on its back, a beard on its nose, a mouth close to its chin, and a forked tail. It grows in deep water. Meat: sexual taste, sweet taste, flat sex, with small poison.
Picture and name of common seafood species 2: striped fish
Banded fish belong to the teleost fish family of the subphylum chordata subphylla vertebrates. Also known as knife fish, nepotism, fat belt, oil belt, tooth belt fish, etc., sexual fierce. Qingdao and Rizhao cities along the Yellow Sea are called catfish. The body of the fish with the strip is flattened like a belt, silvery gray, the dorsal fin and pectoral fin are light gray, with very fine spots, the tail is black, the tip of the head of the fish is large, and the tail is gradually thinner, and the height is 2 times the length of the head, and the total length is about 1 meter. Fierce, it mainly feeds on hairy shrimp and squid. It is mainly distributed in the western Pacific Ocean and the Indian Ocean, and is distributed in the Yellow Sea, East China Sea, Bohai Sea and all the way to the South China Sea, and is known as China's four sea products along with the big yellow croaker, small yellow croaker and squid.
Picture and name of common seafood species No. 3: Bass fish
Bass (pronounced miǎn), a rice fish, Toshiko, Minyu, belongs to the order Perch totoaba family, resembling a perch and thick flesh, but the flesh is slightly rough, the body color is dark, gray-brown with purple-green, and the abdomen is grayish-white. The upper spine of the dorsal fin is black , with a longitudinal black stripe in the center of the fin. There is a clear spot above the axillary of the pectoral fin. The rest of the fins are grey-black. The body shape of the rice fish is flattened and elongated on both sides, and the back and abdomen are shallowly curved.
It is produced in the East China Sea Zhoushan Ocean. Taking the 6th to 8th month of the lunar calendar as the fishing flood season, and July as the flood, whenever there is a big tide, fishing boats compete to go to sea to work, morning out and late return, the harvest is very abundant, is one of the seafood specialties of Ningbo.
Picture and name of common seafood species 4: squid
Gun squid, squid, also known as jurchen, soft fish or gun squid, is a mollusk of the phylum cephalopodum pipe squid eye-opening suborder. The body is slender, long tapered, with ten tentacles, two of which are longer. There are suction cups at the front of the tentacles, and there are tooth rings inside the suction cups, which are wrapped around the tentacles when preying on food. It prefers to live in groups, especially in the spring and summer mating and spawning periods. Squid was first described in the Song Dynasty of China.
The feature body consists of the head, feet, carcass, and inner shell. The eye diameter on both sides of the head is slightly smaller, and there is a membrane outside the orbit. There are 10 wrists in front of the head and around the mouth: 4 pairs of wrists are very short, the wrist has 2 rows of suction cups, the left side of the 4th wrist is stemmed, and some of the suction cups are deformed into 2 rows of protrusions, which transmit the function of sperm pods to females; 1 pair of wrists is very long, called the tentacle or grab the wrist, with a spike-like stalk, and there are 4 rows of suction cups on the tentacle spike. The carcass is conical, the flesh fins are arranged in the middle and posterior parts of the two sides of the carcass, the two fins are slightly longitudinal diamond-shaped, and a few species of meat fins are covered with the full edge of the carcass, and the carcass ventral mask funnel. The inner shell is thin, underdeveloped,, lanceolate, and embedded in the mantle membrane. A few species have light emitters, located on both sides of the rectum in the inner cavities of the mantle. With ink jets, the ink inscaption ability is weak.
Picture and name of common seafood species No. 5: Pomfret
The traditional cooking and processing methods of pomfret include bad cooking, sunfish, steaming, planing salt, etc., and in recent years, there have also been ways to eat sashimi. Pomfret is cut and dried in chunks, then sealed in an altar with lees, sake brewed or mixed with sake, and steamed after a few months and a half. Pomfret is characterized by its long-term hiding, hard and tough flesh, and rich and mellow fish flavor. The bones of the steamed pomfret are soft and even chewable, and have a long aftertaste.
Pomfret can also be dried, divided into light mackerel and salted carp. Sun-dried light mackerel, generally on sunny days with better weather, and dried one day after washing and cutting; Salty carp are generally pickled for a day or two when it is rainy, and washed and dried when the weather is good. The light fish of the pomfret is light and fragrant; the salted mackerel is steamed by salt water and the sun, the meat is firm and crisp, there is a strong fish aroma of different light fish, and it is poured with cooking wine, all of which are dishes to accompany the meal and wine.
Picture and name of common seafood species 6: Anchovy
The catfish has a hard thorn in the abdomen, hence the name. The crucian carp can be eaten fresh, stewed with shaved salt, pickled, and dried, especially the "three planed anchovies" has a long history of production. Zhoushan plum vegetable roasted crucian carp and poached eel are also famous and loved by generations of fishermen. Place the crucian carp together with the washed plum vegetables in a pot with a little cooking oil and add water to the boil. In order to fully cook the flavor of the sauce of the plum vegetables and the umami flavor of the crucian fish, it is necessary to grasp a certain heat and appropriately extend the burning time when cooking the plum vegetables, so it is commonly known as "grilled", that is, the roasted crucian fish with plum vegetables has a special taste of hunger and freshness.
Picture and name of common seafood species No. 7: shrimp
Penaeus orientalis (Penaeus orientalis), scientific name of oriental shrimp, also known as Penaees chinensis (Penaees chinensis, Chinese penaeus), pentaeustomia. Arthropod phylum, Crustaceans, Decapoda, Shrimp family, Shrimp genus. Shrimp is a large individual genus, commonly known as prawns. Female adults are generally 16 to 22 cm long and weigh about 50 to 80 grams, the largest can reach 30 cm and weigh 250 grams; males are smaller, with a body length of 13 to 18 cm and a weight of 30 to 50 grams. Shrimp are broad-temperature, wide-salty marine animals. The body is long cylindrical, flattened on the left and right sides, and the body is divided into head, chest and abdomen, consisting of 20 segments. The abdomen is long, muscular and distinctly segmented.
The body of the shrimp is long and slightly flattened, hermaphroditic, the adult female shrimp is larger than the male shrimp, and the body color is also different; Female Chinese shrimp are grayish-blue in color, and male shrimp are yellowish in color. The shrimp body is surrounded by a layer of chitinous exoskeleton carapace, which is secreted by the epidermal cells underneath it.
Picture and name of common seafood species No. 8: Pike crab
Pike crab, commonly known in some places as "white crab". Because the cephalothorax is in the shape of a shuttle, it is called a shuttle. There are three protrusions in the center of the carapace, so it is also called "three-wart pike crab", which belongs to arthropods. Males have a smooth umbilical tip and a long cyan shell surface; females have villi in the umbilicus and an ochre-colored shell surface, or spots. Pike crab meat is fat and delicious, has high nutritional and economic value, and is suitable for temporary fertilization in seawater. Cephalothorax is fusiform and almost twice as wide as it is longer; the surface of the cephalothorax is covered with fine particles with 2 granular transverse booms and 3 wart-like protrusions; the forehead has 2 sharp teeth; The anterior lateral margin has 9 sharp teeth , the end of which is long and spiney and protrudes outwards. The claws are stout and longer than the cephalothorax; The long segments are prismatic, the males have slender segments, and the anterior margin has 4 sharp spines.
The cephalothorax is fusiform and slightly raised. There are 3 significant wart-like bumps on the surface, 1 in the gastric area and 2 in the heart area. Its body shape is oval-like, and the two ends are pointed like woven shuttles, so it has the name of the three-wart pike crab. The two anterior lateral margins each have nine serrations, with the 9th serration particularly long and extending to the left and right. The frontal margin has 4 small teeth. On either side of the forehead there is a pair of rotating compound eyes with a stalk. There are 5 pairs of pectoral feet. The stinging feet are well developed, with prismatic segments and blunt teeth on the inner margin. The 4th pair of foot knuckles are flat and wide as paddles, suitable for swimming. The abdomen is flattened (commonly known as the crab navel), the male crab has a triangular abdomen, and the female crab is rounded. The male crab is tea green on the back, the female crab is purple, and the ventral surface is off-white.