Brick family pat bricks: to say the origin of the East Star Spot, that is, a kind of sea bass. How nai's appearance is too high, the whole body is red, the flesh is snow-white, and I can't let go of it at first glance; plus the fresh and sweet flesh, it adds a good feeling. The east star spot has become a valuable fish, which is also in line with the name.
A cold beauty who grows up in the tropics
East star spot commonly known as seven star spots, red stripe, belongs to a kind of grouper, to be precise is a kind of sea bass, although it grows in the tropical sea around the equator, but due to the deep sea activity below 100 meters, the sea water is cold and pure, and the flesh quality can be comparable to that of fish in cold water seas. The Dongsha, Paracel Islands, Australia, Malaysia, Indonesia and the Philippines in the South China Sea are the main production areas of the East Star Spot.
The eastern star spots are blue, red, brown and yellow, and the red is the most sought after. Not only is the appearance high, the East Star spot is beautifully shaped, it is thinner and longer than the average spotted fish, and the head is small. The blue eyes have dark pupils, and the body is covered with small white flower spots, which resemble the stars in the sky, so it is called "star spots", and the word "east" is because it is produced in the Dongsha Islands in eastern China.
Various east star spots
There is a Chinese saying that "if you want to eat fresh on the sea, don't count the money in your waist", and the East Star Spot is no exception. The cost of the East Star Spot comes from the appearance value, the second comes from the taste, and the third is the high cost of fishing and transportation.
The Eastern Star Spot grows in the deep sea, is not easy to catch, and its price is naturally expensive. Since The East Star Spot likes cold water, the long-distance transportation of the living East Star Spot is very troublesome, so the price is also very expensive. Ingredient Jun believes that in fact, the frozen East Star Spot on the ship is steamed or sashimi, the taste is just as good, and it is safer and healthier.
China's favorite big red, the east star spot is red all over the body, the most festive atmosphere, is the Wedding Celebration of Taiwanese, the special fish of Hong Kong people for the festival. The classification by color is:
First class product: light red throughout, or red patch (red east)
Second-class products: red with black, darker color (Aodong)
Third class: slightly pink (Yangdong)
Grade 4: Black or Black Patches Throughout (Black East)
According to the size, the East Star Spot is divided into: "Xiaodong" 1-1.5 pounds weight; "Rough East" 1.5-2 pounds; "Middle East" 2-3 pounds; "Big East" more than 3 pounds. Among them, 1.3-1.5 pounds is the most expensive, 1.5-1.6 pounds are second, and then up and down will be cheaper, and the price of 5 pounds of Dadong is the most expensive half.
Beauty is more delicious
The flesh of Dongxing Spot is white, whether it is steamed, braised or stewed, the dishes are particularly delicious. Fleshy tendons, very chewy, but also a unique selling point of the East Star Spot.
In Chao cuisine, the Eastern Star Spot is often used as a raw cook. The outer skin of the East Star Spot is smooth, and the cooked fish skin is cracked, revealing the snow-white fish flesh, which is quite attractive.
Brick Family Fragment thoughts: True and False East Star Spots
Because the value of the East Star Spot is not cheap, the market often uses other red fish to impersonate the East Star Spot, although the taste of these Li Ghosts is also good.
"East Star Spot": The tail is long and unforgeed, with fine black spots. Meat quality: smooth
"Swallowtail Star Spots": The tail is short and split, with obvious macula. Meat quality: slightly oligomeric
"Tail nine-spined perch": dark red to reddish brown, with orange and white markings on the tail. Meat quality: smooth
Source: Ingredient Brick House