There are many seafood in the ocean, which we can't fully understand, but there are also many precious fish, which we often use, so do you know those precious seafood and fish?
East Star Spot
Eastern Star Spot, Plectropomus leopardus (Lacepède, 1802), a species of fish in the genus Gillis in the family Edophoridae. The East Star Spot is brightly colored and is very suitable for breeding tanks for ferocious fish. Grouper is a fierce predator and will swallow any fish it can swallow. It also eats ornamental shrimp and other crustaceans. Unlike cannonball fish, groupers swallow their prey in its entirety instead of biting. It will not harass fish that they cannot swallow, and can be polycultured with other species of grouper, but will fight with other star spots. Food includes a variety of marine fish, squid, shellfish and shrimp. It is necessary to provide some live food frequently, and enough nutrition will maintain its color.
Rose lobster
Rose lobster, scientific name Mozambican lobster, commonly known as Mozambican red dragon, small red dragon. It is found in the Mozambique Channel (between the island of Madagascar and the African continent).
Alaskan king crab
Alaskan king crab (scientific name: Paralithodes camtschatica): Average weight is 10 kg, average length is 220 mm. The shell can be up to 28 cm wide and the feet can be fully spread up to 1.8 m. Because of its long, robust legs, it is the only crab that can both climb sideways and walk vertically. The crimson shell is obliquely rounded and covered with hard spines. The legs are long and thick, and are characterized by a fan-shaped tail. There are 5 sets of appendages, in front of which is a pair of claws, and the claws on the right side are slightly larger than those on the left side. The last appendage is used for mating.
Grown in cold deep-sea waters, green and pollution-free, its flesh is large and fat, deeply loved and respected by people, with an unparalleled slightly sweet taste and rich and delicate meat quality. It is a high-end food favored by consumers, known as the "king of crabs". It is found naturally in the cold-water waters of the North Pacific Ocean, from the Sea of Japan and the Sea of Okhotsk to the Bering Sea.
Australian Emperor Crab
Emperor crab, scientific name: giant pseudocarcinus gigas is commonly known as: odd heavy pseudo-back crab, Australian emperor crab, Australian cancer crab. It is produced in the Bass Strait in Australia and weighs up to 36 kg. The crabs are red and land ashore. It is a master tree climber, weighing 1500 to 6000 grams per day, and the cream feeds on raw fruits such as coconut and pandanus. The meat is smooth and served with minced garlic, egg baking or Yu Ao Da, so it can be easily cut and steamed, and the most delicious and delicious
Australian lobster
The scientific name of the "Australian lobster" is Cherax quadricarinatus. Arthropod phylum, rock lobster genus, Australian lobster belongs to the precious freshwater economic shrimp species, the whole body is fiery red, the claws are golden yellow, and the meat is the most delicious.
The main production area of Oceania has six major characteristics: First, the body is large and fat, the general commodity shrimp Australian lobster lobster baby weighs 100-200 grams, and the adult shrimp is more than 750 grams. The second is fast growth and high yield. Third, it is rich in nutrition, the meat is tender, smooth and crisp, the taste is delicious and sweet, and the flavor is unique. Fourth, it is adaptable, can tolerate bad weather environment, and can live normally between 5 ° C and 35 ° C in water temperature and 17-24 degrees salinity. Fifth, it is a miscellaneous diet, which eats both animal feed and artificial compound feed and humus, and is rough and easy to raise. Sixth, the economic benefits are high. Australian lobsters are not only highly produced, but also extremely resistant to vitality and easy to transport over long distances. Fresh prawns are highly favored by consumers in domestic and foreign markets.
Australian lobster is relatively large, very fat, tender and smooth meat, delicious taste, so the consumer group in China is very extensive, is an indispensable dish on high-end banquets. With the sashimi made of fresh Aolong, the shrimp meat is cut into thin slices, almost transparent, pick up a piece and put it in the mouth, you can immediately feel the freshness and sweetness of the Aolong, the taste is delicate and tender, slightly elastic. Relatives who are not accustomed to sashimi can also choose steaming or XO sauce stir-fry, different methods have their own flavors, the same is the Fresh and Sweet Australian Lobster.
Hokkaido red haired crab
The red haired crab is a type of perennial sea crab mainly produced in the waters off Japan, Vladivostok in Russia and the Gulf of Korea. Adult red crab males are generally between 0.6-2 kg, and females are relatively small, generally between 0.3 and 0.7 kg.
The body is beautiful and generous, the color is red, the limbs are underdeveloped but swim quickly, especially the two front feet, strong and powerful, and encountering enemies is the main tool of his defense. Red crabs, like other crabs in this area, prefer low temperatures, and generally 5 degrees above zero is his preferred temperature. A red crab weighing about a pound takes a decade to grow in this pure, pollution-free environment.
Fresh red crabs generally produce sashimi, the taste is slightly sweet, and the appearance is beautiful. It is one of the must-have deep-sea ingredients for high-end restaurants and Japanese food shops. Red crabs, like other crabs in this area, prefer low temperatures, and generally 5 degrees above zero is his preferred temperature.
Australian large abalone
Pure wild abalone from Australia. As we all know, Australia's vast seas, pure water quality, superior natural environment for the growth of abalone provides good conditions. The abalone produced here is large and thick in flesh, and is very famous all over the world. Australian abalone can be used for steaming, stir-frying, sashimi and other dishes, the taste is very delicious, the taste is elastic, and it is really satisfying to eat it in one bite. It can also be used in soup, which is very nourishing.
French Perón oysters
There are two types of oysters worldwide: copper oysters and stone oysters. This oyster is a copper oyster, known as the best of the oysters, belongs to the heavy taste of oysters level. A deep-water experience area for super oyster foodies. If you are a novice, Xiaobian will never recommend that you start with Veron. This oyster is a flat oyster, produced in the mouth of the Perón River in France at the junction of brackish water, and is also known as the copper oyster because of its unique metallic flavor.
The Belon oyster grade is divided into 11 grades, which are graded according to the size and weight of the oyster shell, the smallest is No.6, the larger is No.5, and so on. After No.1, the larger ones are rated "0". The 90 grams are "0" and the maximum is "00000". Too small meatless to eat, too large meat will be tough, so three or four "0" is the most delicious after about 3 to 5 years, and the bite sensation and taste are at the peak. Veron oysters are certified by the French AOC.
The best taste of Perón oysters generally take 4-6 years to grow. Veron oysters are not eaten all year round, and the best months are September, October, November and December. Due to its heavy taste of oysters, it must be combined with branded wines when tasting this oyster. Cheap wine can not suppress the unstoppable onslaught of Belon oysters, there will be a sense of paralysis when tasting, and the vigorous Belon oysters are therefore known as the king of oysters.
Alaskan long-legged crab
It is large, with two rows of long crab legs on both sides of the body, and can even reach half a person's height when fully unfolded, so it is called a long-legged crab. Grown in the cold and pure sea of alaska, the meat is full and tender, and there are many dishes that can be produced, whether it is teppanyaki, charcoal grilled or scallion and ginger baking, you can't help but be fascinated by its taste. However, Xiaobian believes that such a fierce seafood is of course the direct sashimi that best reflects its original taste. Peel off the crab leg meat, slightly dipped in a little sashimi special soy sauce vinegar, a mouth can feel the incomparable sweet and delicious, savor, the meat is tender and smooth teeth, at the same time the umami taste of crab meat has also been released, then there is no need to talk anymore, just bury your head and eat.
French emerald oysters
The emerald oyster is characterized by its green color! The top oysters in this oyster are labeled with a "red label". This is a label provided by the French Ministry of Agriculture and stands for a very strict quality control system. Only oysters that pass the test criteria can obtain this label.
Emerald oyster oysters live in the waters full of low-density wild cyanodiatoms, they constantly filter the nutritious and delicious blue diatoms, blue pigment molecules also slowly accumulate to the gills, and after a palette reaction with their own tender yellow cheeks, they produce our precious green (yellow + blue = green), which is why the "emerald oyster" is formed. Very rare, but 100% natural.
Flavor characteristics: oyster meat is like cream, the inner tight outer ring is fat and tender, the entrance is elastic, there is a strong seawater taste when it first enters, it slowly becomes sweet, and then the smell of hazelnut fruit with the metallic smell spreads in the dark gravy, the taste is slightly complicated, but it feels very good.
Sydney Rock Oyster
The most famous of the Australian oysters is the Sydney rock oyster. Also known as the Sydney Stone Oyster. This oyster has a strong metallic taste, delicious and elastic flesh, and has a faint sweetness. Due to the good quality of Sydney rock oysters, the yield is small and the price is more expensive. Currently, Sydney oysters are exported to the Middle East, Singapore and Hong Kong in Asia.
Many of Australia's top chefs also choose Sydney rock oysters as ingredients. Therefore, the Sydney rock oyster can be consumed in Australia. The production is small and the price is high, which is one of the reasons why it is rare in the Chinese market.
The oysters of the Sydney Rock Oyster are dark black shells. It's easier to tell. This oyster grows up eating deep seaweed, which is small but full of umami. The taste is rich and intense, with mineral and metallic flavors in the aftertaste, and the aftertaste is long-lasting. Sydney Rock Oysters have a heavy taste like spirits and are the choice of veteran foodies. It can burst into a strong mineral flavor in the mouth and lasts for a long time.
Imperial Salmon
English name: King Salmon. Not all salmon are qualified to be called imperial salmon. King salmon is the top breed in the salmon family, with a distinctive fleshy structure, and it contains significantly higher natural fish oil content than other salmon, especially omega oil. Emperor salmon is very sensitive to the environment, and has strict requirements for water quality and temperature, so the number of king salmon is very rare, mainly aquaculture. Nevertheless, the New Zealand monarch salmon can be regarded as the top representative of salmon. Of all salmon, king salmon contains the highest amount of natural fish oil, making it tender, full-bodied and full-bodied.
The delicate New Zealand monarch salmon is bred in the natural fisheries of Stewart Island on the South Island. Stewart Island is a volcanic island in southern New Zealand. It is located in the South Pacific Ocean, 32 kilometers south of the South Island, across the Strait of Fovo and the South Island.
New Zealand Monarch Salmon Sashimi
The Monarch Salmon has a bright silvery white skin and a full, rounded body in the middle, which is distinctive in appearance. Compared with ordinary salmon, the king salmon has a rounder body, can cut out larger and more beautiful fillets, the fish belly is thicker, the tail is shorter, the economic value is higher, and it is more conducive to cooking. The scales of the monarch salmon are so small that they usually melt during cooking, so it is not necessary to remove the scales and skin when preparing for cooking. The fish skin is roasted and crispy, delicious and attractive. The fresh orange fish, with its rich white fat pattern inlays, is in stark contrast to the two and is ideal for raw food platters such as salmon sashimi or salmon tartare
Ghost Sea Old
Ghost Sea Elder is also called Ibaraki Sea Elder, and China is called Ghost Shell Shrimp. This shrimp is very rare and is produced in the Fishing Port of San'in-Hamaka, Japan. The hard shrimp shell has orange stripes and is covered with sharp spines and serrated teeth, which is very vicious in appearance, which is also named after it. Although the appearance looks terrible, but it is a rare delicacy, the extremely fresh and sweet taste is easy to kill sweet shrimp and peony shrimp, shrimp meat elasticity is also just right, very suitable for sashimi.
Russian brown crab
Also known as bread crab, the growth is relatively slow, and the weight seen on the market is generally about 1 kilogram. For people who love to eat crab yellow, this crab is absolutely unmissable, because its crab yellow is super, several times that of ordinary crabs, which is simply touching to tears.
Hokkaido Emperor Crab
Hokkaido king crab, the cod crab of Hokkaido, is an important commercially caught crab species. It is found naturally in the cold-water waters of the North Pacific Ocean, from the Sea of Japan and the Sea of Okhotsk to the Bering Sea. Its delicious and bouncy meat is an authentic delicacy that all visitors to Hokkaido must not miss.
Compared with the Chilean king crab, the Hokkaido king crab seems to have a higher quality, and it should be the best among the king crabs. It may be suitable for more exclusive restaurants. Hokkaido is located in the north of Japan, accounting for one-fifth of the total area of Japan, and is the northernmost of the four main islands in Japan, and the second largest island in Japan. With only half the population of Tokyo, the population density is extremely low, and it is mostly concentrated between Otaru and Asahikawa, centered on Sapporo. Hokkaido is known worldwide for its cherry blossoms, its enchanting snowscapes, and its lavender flowers that are no different from Provence.
Hokkaido is surrounded by the sea for four weeks, with pure water quality and cold water temperature, providing fresh and sweet seafood, and the catch is the largest in Japan. The Hokkaido king crab grows between 200 and 300 meters under the sea. It is the first of the three famous crabs in Hokkaido. Due to the clean waters of Hokkaido, coupled with the delicious crab long big, the name of the emperor, making the Hokkaido king crab enjoy a prestigious name, it is deserved! The huge and fat crab feet, the tender taste and the delicate feeling, the fresh and sweet taste is really addictive! Whether it's direct cold food or hot pot cooking, it's the first choice for super foodies! Hokkaido king crabs weigh between 1500 g and 2000 g per piece.
French Gilado oysters
One of the most French oysters in the domestic market. Taste peaceful. The French Girardo oyster is known as "after the oyster", and you can see without careful consideration that each Girardo oyster shell will have a unique "G" logo on its oyster shell. The flesh is snow white and tender, plump and juicy. Gently, even the oyster meat with oyster juice inhaled into the mouth, close your eyes and slowly taste, you can feel its unique luscious and sweet taste, with a unique hazelnut aroma, very layered.
French Geely oyster GEAY
It is a very famous oyster in France, and diners who are just beginning to contact oysters can use the Gilly oyster as an entry point. This is because compared to the heavy taste of Perón oysters, the texture and taste of Geely oysters are softer and easier to accept. The entrance of The Auspicious Oyster first feels the salty and umami taste of the seawater, and then as you chew, the oyster meat in the mouth emits a lemon-like fragrance, and the oyster juice flows into various parts of the mouth, bringing the fresh and sweet taste of the oyster, which makes people feel endlessly evocative.
French rose pink diamond oysters
Very elegant name Yuki has! Oysters with such a romantic name may be a favorite of female friends. Because its shell is slightly pink, it feels very romantic, and the French also call it the French Oyster Princess. The flesh is plump and tender, soft and lubricated, with a sweet taste and a mushroom-like aroma. Rich in nutrients, it can beautify and nourish the face.
Tiger pufferfish
The Tiger Puffer Fish is considered the king of the most delicious puffer fish from over 500 species of puffer fish, and the sashimi made with it is considered to be the "King of White Raw Fish" in Japan. Adult wild tiger pufferfish, the largest weight can reach 4 kg -8 kg or more, body length of about 70cm, white meat and less fat, is the best puffer fish ingredients, but the most toxic. Winter is the most delicious season for tiger pufferfish, especially from December to February, because it is about to enter the spawning period, its flesh color is crystal clear, and the deliciousness of its flesh has reached the extreme.
In particular, natural tiger puffer fish, which is more than 5 kilograms, has an overwhelmingly thick delicious and sticky taste, and is easy to manipulate the size of the fillet, which is the dream of high-end foodies.
In Japan, a tiger puffer fish set meal costs 5,000-6,000 RMB.
In addition to the sashimi, the tiger puffer fish is also worth tasting the puffer fish white, the largest white length of the fish can exceed 30 cm. This pair of natural puffer fish is more than 2 kg white and is a boon for fish white lovers
French blue lobster
In French cuisine, "Brittany" is a frequent word, and most of its associated products are seafood. And here is an extremely rare marine creature - the blue lobster. On average, only one blue lobster appears in 1 million lobsters, which is a rare marine organism comparable to living fossils.
Compared to other lobsters, blue lobsters have a slower growth period, taking an average of 7 years and molting 30 to 35 times to grow to a two-pound size. However, the meat quality of the blue lobster has nothing to do with its age and body size, no matter the size, the meat of the blue lobster is very tender and sweet, and you can feel the rich and plump lobster flavor as soon as you enter it.
Rare things are always particularly precious. The production of blue lobster is so rare, and most of the harvested blue lobster is left for the French to eat themselves, it can be said that export is very rare. At present, the orthodox wild French blue dragon is rarely seen in the Chinese market.
Australian Emerald Abalone
The shell is a very bright turquoise color, like the best jadeite, hence the name "jade abalone". Only the superior and pure natural environment of South Australia can breed such a superb abalone. Pry open the shell, you can see that the abalone meat is very fat and tender, the meat is fresh and sweet, it is a very rare ingredient.
Sea cicada shrimp
Also known as haizhi, deep-sea spoon shrimp, the production is very rare, belongs to the extremely rare deep-sea shrimp, more precious than the general lobster. Each weighs 400 grams to 600 grams, the meat is delicious and delicate, the taste is sweet, the flavor is strong, if you have the opportunity to see it, you must try it anyway.
Flower Dragon
Very beautiful! The shell is cyan and covered with colorful spots, so it is also called "colorful lobster" and "splendid lobster", and just by listening to the name, you can imagine how beautiful it is. If you go to a banquet with such a lobster, it is not immediately felt that the banquet stall (bi) times
(ge) have all improved more than one section?
The big flower dragon has a fresh and sweet taste, if it is sashimi, the lobster meat is cut into thin slices and frozen, and it will be very spectacular when it comes to the stage! Flower dragon is also known as color lobster. It originates in Vietnam, Indonesia and other regions, and there are also large amounts of farming on the coast of Guangdong, China. Alias flower lobster, also known as splendid lobster, spotted blue lobster and so on different names. Elegant in appearance and attractive in color.
Canadian lobster
It is Canada's most iconic seafood, grown in the cold Atlantic Canada waters. Canada's fisheries department has strict rules for lobster fishing, which guarantees good quality Canadian lobsters. Only lobsters that are up to date are caught, and small ones are put back into the sea. Therefore, the Canadian lobsters served to the table are full and fat, and the taste is excellent.
Canadian elephant mussels
When it comes to elephant mussels, many people are probably no strangers to it, it is the leader of shellfish ingredients, ranked among the top seafood, and is a top food loved by Chinese and Japanese people. Elephant clams, also known as emperor clams and goddess clams, are known as "elephant clams" because of their large and succulent rainbow tubes, much like the nose of an elephant (elephant pulling). There are many species of elephant mussels in the world, especially in Canada.
Don't look at the elephant mussel, its appearance is not proud, but it is a very high-end ingredient. Because it has a long rainbow tube like an elephant trunk, it is called "elephant mussel". It likes to bury itself deep in the ocean floor and must be caught by specialized divers.
Be very careful when catching an elephant and pulling a mussel, pay attention to grasping its roots, and never scratch its head, because this animal especially likes to shoot water, and it shoots very far! If you're not careful, it'll get shot in the face!
Canadian Treasure Crab
It is a kind of crab with high cost performance, large size, high meat yield, and great use in China. The meat is delicious, the most important thing is that the price is not expensive, and those who like to eat crab can rest assured that they can shake off their stomachs and eat it
It is widely used in Various Banquets in Japan!
American elephant pulling mussels
Americans don't eat it — so almost 90 percent of american elephant mussels are exported to China. Because of the advocating of form complement, this is the reason why the American elephant mussel is popular. (A little dirty ~) But Xiaobian thinks that the bigger reason is the deliciousness of the elephant mussel, the crisp and tender taste, and the sweet silk, whether it is sashimi, white burning or stir-frying, it is very delicious. The main feature of the American elephant mussel is pure wild goods.
Fresh peony shrimp
Live peony shrimp have eaten wood there? Each one weighs more than 2 or more, jumping around alive and delicious! The price is not cheap!
Ezo horse dung sea urchin
What people often call Hokkaido horse dung sea urchin actually refers to the Ezo horse dung sea urchin. Ezo horse dung sea urchin, from the genus Bulbophyllum of the family Bulbophyllaceae, is therefore related to the horse dung sea urchin, but is by no means the same species and needs to be distinguished. The appearance of the Ezo horse dung sea urchin is very similar to that of the horse dung sea urchin, but it is larger, about 7 cm in diameter, and the shell is red. Ezo horse dung sea urchin is mainly produced in Hokkaido, Japan, the Korean Peninsula, northeast China and Russia.
The reproductive glands of the Ezo horse dung sea urchin are orange-red, so it is also called red sea urchin in Japan. Its taste is rich and sweet, very impactful, so it is loved by people.
Norwegian king crab
The norwegian town of Hilknes is famous for its king crab production. The king crabs produced here are oversized, the size of a washbasin, and the crab legs are super stout. It is said that the locals eat crabs only eat crab legs, crab body directly thrown away, really good waste ah ~ look at its shape to know that the meat is too much, more rare is that the meat is not thick at all, very tender, not a little fishy, the amount of food is small about two crab legs can eat ~ In short, when you encounter norwegian king crab, you will let go of the courage to eat it!
Red-spotted grouper
Pheasant feather, i.e. red-spotted grouper. The body of the fish is reddish brown, the head and back are darker, the abdomen is lighter in color, the head and body sides are densely covered with orange-red spots such as the pupils, and the common body length is about 40 cm. The standard Japanese name for pheasant feathers is "あこう", which is very famous in Kansai, and the pheasant feathers in summer are too thinly cut and sashimi almost comparable to the puffer fish in winter, so there is a saying that "puffer fish in winter, あこう in summer". Fresh pheasant feathers are expensive and are high-grade fish that belong to the summer.
Wild eagle pomfret
Wild eagle pomfret off the coast of Vietnam, natural, non-farmed. The umami taste is pure and truly superb. Each bar weighs 2 kg - 5 kg - 8 kg and so on. Wild eagle pomfrets are bigger and more expensive.
For marine fish, there has always been a saying of "the first pomfret, the second pomfret, the third mackerel king", and the best is fresh, naturally inseparable from these three kinds of fish. There are the most species of pomfret in the market, and there are five or six common species: white pomfret, silver pomfret, swallowtail pomfret, eagle pomfret, black pomfret, etc.; the least common is reckless fish, but recently there are artificially farmed for sale on the market; many people do not know that there is medical value, and regular food is quite effective in treating anemia, premature aging, and malnutrition.
In the high-end Cantonese restaurant can sing the protagonist of the cold fresh, the surface looks like ordinary goods, in fact, there is a lot of dry inside, this point to the food knowledge of the food gourmand to understand the way. The "Ninth Master", who grew up by the sea, has a lot of experience in eating chilled food.
He said that most of the white pomfret and black pomfret are five or six double, and the bitter melon is boiled after frying incense, which is quite delicious. Yellow pomfret is lackluster, and most of the markets or restaurants sell farmed fish, which are light and tasteless, and only wild sea fish are worth tasting. The best of the pomfret, not eagle pomfret, is the best to steam or fry, but the price is also the most expensive in the sea fish.
"When you've eaten pomfret, it's tasteless to eat other fish." Even the reckless fish and the mackerel are all eclipsed. "The eagle pomfret is a precious seafood of warm water upper and middle layers, which is characterized by a rounded head like an eagle nose, a flattened body almost diamond-shaped, and a short and broad tail fin. The hotel's master said that most of the eagle pomfrets on the market are two or three pounds a piece, but the eagle pomfret is the bigger and more delicious, and more than 5 pounds is the most positive. The sea vessels are caught and shipped straight into place, so they are particularly delicious and popular as a staple dish. The flesh of the eagle pomfret is tender and fat, with a thick and fragrant taste, less spines and less bone. I love the luscious and fresh feeling after frying. A pomfret, the best food is the nose, a bite down, sweet and fresh mouth, soft bones without slag. No wonder fishermen have a saying that "eagle pomfret nose, horsetail tail", it seems that this is indeed the case.
Taiwanese tiger crab
This crab, scientific name Asahi crab, is commonly known in the market as tiger crab. It is best to produce from Taiwan Province. Thailand is next. Its appearance is strange, like a shrimp and like a crab. In Taiwan Province, Penghu has the largest production, with thin shells and many meats, and delicious taste. Nowadays, of course, there will be no more beautiful things to find big crabs, the price of this crab rises again and again, and if you want to eat real tiger crabs, you will get a higher price. Haha, food is not easy to come by.
The taste of Taiwanese tiger crab is a bit sweet. If the tiger crab is a fresh product, it can be steamed directly. Thai tiger crab is now widely used in the Chinese market as the main circulation, because the price is relatively cheap and the frozen products are mainly used.
Ghost tiger fish
Ghost tiger fish, scientific name Japanese ghost fish, alias fish tiger, tiger fish, stone dog gong, stone fish and so on. The body is about 30 cm long, the body surface is scaleless, the body is long, slightly flattened, the pectoral fin is large, and the caudal fin is round. The dorsal ventral fin spines are poisonous, and the venom glands at the base of the spines are highly toxic. The original meaning of the name "ghost tiger fish" is probably "ugly fish like a ghost".
Marine fish, living in the bay at a depth of about 200 meters on the seabed. It is particularly prized in the Western Japan region, and recently in the Kanto region, it has gradually become a high-grade fish, and the fresh ghost tiger fish is sold very well in the market, and it is not a normal home dish, but appears as a high-end ingredient in a special cutting restaurant.
Main regions such as Kyushu, the most famous season spring summer, 适𱆖jiru (miso soup, shiojiru, hot pot, etc.), raw food (sashimi, boiling), boiling, fried chicken, etc.
Grape shrimp
Grape shrimp is called grape sea elder or silk sea elder in Japan, which is naturally related to its purple shell. The shrimp itself is red, but turns purple as soon as it comes out of the water, and is mainly produced in the Hokkaido region, and the production is very rare, even in restaurants in Japan. Grape shrimp is the best of sashimi, shrimp flavor is rich, the meat is very fresh and sweet, the taste is far better than peony shrimp, sweet shrimp, so grape shrimp in Japan has the "magic の海老" is called. In the resident market, the price of grape shrimp can often reach more than 10,000 yen/ kg, sometimes close to 20,000 yen.
Wild yellow croaker
Among the wild fish in the East China Sea, not everyone eats it. The picture below shows more than 3 kilograms of wild yellow fish, each priced at about 10,000 yuan. Whether someone asks you to eat it or you invite someone else to eat it, wild yellow croaker is definitely a fish you deserve to pretend to be.
Five-star pine leaf crab
The Sea of Japan is a typical delicacy in winter, but crabs. Its most famous are the three famous crabs: king crab, red hair crab and pine leaf crab. In particular, since the ban on the fishing of matsuba crabs has been lifted in early November every year, various parts of Japan have also begun to vigorously promote the upgrading of crab brands. Depending on criteria such as size and color, crabs are graded into more than 100 species. Japan's Tottori Prefecture is the largest producer of matsuba crabs, and a large number of boats start fishing for matsuba crabs every year in early November to serve fresh crabs to diners. In addition to Tottori Prefecture, Matsuba crabs are also abundant in Fukui Prefecture (Echizen Crab), Hyogo Prefecture (Tsujuyama Crab and "Majin Crab"), Aomori Prefecture, Niigata Prefecture, and other prefectures in Japan. Matsuba crab is a representative of The Taste of Japan in Winter!
However, few people know that there is a crab that is worth much more than the above Japanese crabs, and the name of this crab is called: Wuhuixing. Every year in Tottori Prefecture, starting in early November, the top quality pine leaf crabs that are salvaged are named "Five Radiant Stars". Professional auctioneers have been evaluated by 5 criteria, the crab shell width is more than 13.5 cm, the weight is more than 1.2 kg, the crab feet are intact, the body color is light yellow, and the body is tight with a large amount of crab yellow. Pine leaf crabs are divided into male crabs and female crabs, and female crabs are also called girl crabs! However, only pine leaf crab male crabs that meet the above standards can be rated as five stars for sale!
Norwegian scallops
Norwegian scallops, mythical and delicious scallops. In this huge treasure trove of the ocean, there are many delicacies that you can't imagine, such as the wild scallops that belong to norwegian waters, and the largest can reach a diameter of 17 centimeters.
The norwegian wild scallop is the largest type of scallop that lives in Norwegian waters and is generally referred to simply as a scallop. Scallops can be found at depths of several meters to hundreds of meters, but grow most densely at depths of 10 to 30 meters, preferring to congregate on relatively small, slow-flowing waters. Scallops need to grow for 4 to 5 years, growing to 10 to 12 cm, at which point they can be harvested.
Norwegian scallops are known to grow up to 17 cm in diameter, but such large scallops are rare and impossible without a longer growth time. The eye-catching scalloped shell of the Norwegian scallop is wonderful. Not only that, when you open the shell of the scallop, you will find that the most magnificent "pearl" in the ocean is being held in the palm of your hand, and the huge milky white scallop meat will immediately appear in front of your eyes. The sweet aroma of scallop meat, mixed with a soft, lobster-like flavor, and with the freshness of the sea, all this makes people irresistible.
Norway is the world's second largest exporter of seafood, and in addition to the famous Norwegian cod, large scallops are also high-end seafood that cannot be ignored. Due to the good water quality of the Norwegian sea, the scallops produced here are also of excellent quality. As can be seen from the pictures taken, this is really a veritable "big scallop", one by one is the size of a palm, the shell meat is milky white, the meat is sweet and elastic, and the rich umami taste is simply addictive.
Salmon
Salmon, known to the Japanese as "Phantom Salmon", the market price is as high as a few thousand yuan a kilogram, which is dozens of times that of ordinary salmon, which is called a sky-high price! Salmon refers to salmon whose reproductive organs are not properly developed, and its production is very rare, only one or two out of 10,000, and only in October to December there is a chance to be caught. Salmon is one of the most valuable of salmon, with 20-30% more fat than regular salmon, making its flesh extremely sweet and delicate.
Hokkaido's salmon ice-melted sashimi is a famous local dish made with fresh, frozen salmon. There is a reason for this, because salmon have a lot of fat, and after freezing, the thin cut fish pieces are used to make sashimi, and when put in the mouth, the fat slowly dissolves in the mouth, and the taste is very sweet.
Su Mei
Su Mei is a well-known representative of high-pressure fish ingredients. The most commonly used weight of Sumei is about 600 grams, the best, and the price is also the most expensive. About 500 grams of Sumei in the Chinese market are priced at 600-900 yuan per catty. The best weight is around 500 grams, and the larger the fish, the cheaper it is.
Su Mei's flesh is tender and delicious, and it often appears in high-end banquets.
Kumamoto Raw Clams
Kumamoto oysters originate in Kumamoto Prefecture, Japan. In 1945, it was introduced to California, USA and successfully cultivated. This oyster is small in size and has a distinctly sweet taste. Very popular in the United States. It is evaluated as one of the most famous oyster species in the United States. California's fresh waters give Kumamoto oysters a refreshing, sweet, tender taste. Kumamoto oysters are very small, and when opened, carefully preserve the seawater in the shell, and add a little lemon to drink it all. Then, that unique light ocean flavor, the smell of seaweed overflowing with umami, will definitely drive you crazy!
This is a mouth-watering creative Kumamoto oyster dish, with cool watermelon balls and cucumber puree and Kumamoto oysters forming a perfect combination. Kumamoto oysters have a melon-fruity fragrance, sweetness and firmness that, once tasted, leave a refreshing and pleasant feeling.
Kumamoto Oysters are small, but they are concentrated in essence! And most importantly, it's very sweet to eat! It is no exaggeration to say that Kumamoto Oysters are absolutely delicious!
Spanish Red Devil Shrimp
World-class ingredients. Spanish crimson prawn (also known as red devil shrimp, Spanish red shrimp, devil shrimp, tribute shrimp and other names) This is one of the best shrimp I have ever eaten. The shrimp brain is extremely sweet, and the shrimp meat is also tender. At present, there are no fresh products in the Chinese market. Therefore, this shrimp is very important for the temperature stored during transportation. Because of its high price, it is not acceptable to ordinary consumers, and it is an absolutely high-pressure local tycoon-level ingredient. The largest is 8 per kilogram, each weighing more than 100 grams.
French silver cod
The best quality cod, also one of the most nutritious fish, is especially suitable for small children. Real silver cod is easy to identify! The flesh is snow-white, the scales are very thin, and there is no rough feeling when touched by hand. The body is round and rolling, and the slices cut out are round. In the icy waters of Antarctica, while most fish use swim bladders to control buoyancy, silver cod relies on grease or fat. All, even real cod, its flesh contains more fat than other fish. For people with weak digestive function, the amount of each consumption should not be too much. But it contains far less oil than dragon cod. That's something we have to know.
The silver cod circulating in the Chinese market mainly comes from the following countries: Australia, New Zealand, France, The United Kingdom, Chile these 5 countries. The sources of cod in these countries all come from Antarctic waters. In other words, the silver cod in these countries is actually a fish, called the Antarctic canine toothfish. However, these countries are qualified to fish for fishing operations in Antarctic waters. However, their handling and processing methods of fish after harvest vary
Red buns
Also known as the throat blackfish (のどぐろ), it is mostly produced in the warmer waters on the side of the Sea of Japan and is active at depths of 100 - 150 meters. In some cuisine books, it is known as a high-grade red-skinned fish with the northern Kitchiji fish. This fish is a high-grade fish that can be caught along the coast of Japan, officially known as AKAMUTU. Because its throat is black, it is also called NODOGORO. Although the fish is white, it is rich in lipids and soft. In addition to making sashimi or sushi, grilling is also very delicious. You can make sashimi without peeling it, grill it slightly on the surface and cool it in cold water. The aroma of oil between the skin and the flesh of the fish is overflowing. Or the whole fish is also very delicious, and it usually costs thousands or even tens of thousands of yen to eat this fish dish at a restaurant.
The skin of the throat blackfish is fresher than the meat of the fish, and even when used as sushi, it is treated with "burning cream", that is, the skin is slightly grilled and then quickly cooled and dried, which stimulates the fresh flavor of the fish and enhances the taste of the skin. The fish around the eyes, cheeks, and pectoral fins of the throat blackfish is particularly delicious. The throat blackfish is known as the god fish in Toyama, Japan. There are more catches in summer, but the really fat season is early autumn.
English bread crab
It looks like a huge loaf of bread, so it is called bread crab, also called golden crab. The biggest feature of this crab is "a lot of crab paste!" Under the thick crab shell is full of crab meat and plump crab paste, so people call it "the king of crab paste in the world". Its crab meat is thick and tender to eat, and the crab paste is very smooth, and the eyebrows will fall off after a bite
Bread crabs can only be alive to arouse the hungry worms of high-end foodies, yes, they must be caught alive.
English Mussel Boy
English Mussel Boy: This object is Latin named Mya arenaria oonogai. Chinese scientific name "Sand Sea Mantis", is a species of sea mantis clams, mainly distributed in the North Atlantic America and Europe, the South China Sea, the East China Sea, the Bohai is also produced, especially in Qingdao's Red Island Beach. Chinese alias is also called the big grasshopper, the clam. In the United Kingdom and the United States called Soft Shell, Steamer. It is not pleasing to make this clam with a kind of Chinese cooking, but the New England region in the northeast of the United States only uses broth to burn the shell and cook it, first remove the black film outside the straw, and then use the soup used to burn the clams to wash away the sand at the bottom of the straw, and then accompanied by hot butter, which is very sweet! Or fried in flour, all of which are famous snacks in New England in the northeast of the United States!
Vietnamese wild white shrimp
Produced in Vietnam, the shrimp shell is very thin, the whole body is translucent white, the size is large, "plump and fat, fresh and sweet" is the evaluation of diners. The real Vietnamese wild white shrimp is fresh and good for a good price.
Striped shrimp
The scientific name is shrimp, about 15 cm long, mainly produced in Hokkaido, Japan, the Sea of Japan on the side of the Sea of Japan, Yumo, Jidan Peninsula and Hinoyama and other places. Of the three major raw shrimp in the Sea of Japan (Toyama shrimp, sweet shrimp, and shrimp shrimp), the production of shrimp is the smallest and therefore the most precious. Striped shrimp are divided into autumn shrimp and spring shrimp, and the striped shrimp caught by autumn shrimp will have shrimp and look very full, which is a delicacy that can only be tasted in the place of origin. Although autumn shrimp is full of charm, summer shrimp is also delicious. Summer shrimp is softer and more tender than autumn shrimp, so many people feel that summer shrimp taste better. The striped shrimp's dreamy striped texture and vivid and sweet taste are its biggest selling points, which are fascinating.
South African lobster
South African lobsters are produced in cape town, South Africa, around the Cape of Good Hope. This lobster is not very large, and it is slightly larger than the shrimp, but because it grows in pure and warm Cape Town waters, the meat is very delicious, and when cooked, it has a very beautiful bright red color, which makes people have an appetite.
Pearl lobster
Produced on Hainan Island, also known as The Pearl Dragon, it is covered in bruises, with a slightly narrow head, a thin shell, and a body covered with star spots. The meat is delicious, sashimi, steamed, cheese baked, onion and ginger stir-fried.
Mouse spots
The Chinese name of this fish is actually the humpback perch, Chinese common names: rat spot, sharp-headed grouper, sharp-billed salmon, Guanyin salmon, and eel salmon. Mouse spots, also known as humpback perch, because of the head long beak pointed, shaped like a mouse and named, dorsal fin spines 10, no large teeth, generally more than 45 cm, the longest length up to 70 cm. Juvenile body white, covered with black spots, adult fish body color is darker, the body markings are particularly obvious, colorful, slow action, with predatory, because of its tender flesh, the taste is particularly delicious, for one of the precious fish of seafood, the price in the market is particularly expensive, it is a high-grade ornamental fish, but also a high-grade edible fish. It is generally rare in the fish market, but mostly sold to seafood restaurants. The meat is of good quality and is eaten steamed.
It is found mainly in the western Pacific, from southern Japan (Ogasawara Islands) to southern Queensland (Australia) and northwestern Australia, reaching Fiji to the east. The hawaiian discovery record may be due to the release of ornamental fish in aquariums. It is distributed along the coast of China. Ecological habits: reef areas, coastal coasts, lagoons: inhabited by coral reefs and lagoon areas, but also often found in tidal pond areas, generally at a depth of 10-40 meters.
Important distinguishing features: the body is pale to greenish brown, with many rounded black spots of different sizes on the head, body side and each fin, and some spots on the body side and the base of the odd fin are covered by a large dark spot. Juveniles have fewer black spots than adults, and their size is the same as or even larger than that of the eyes.
Ise lobster
Ise lobster, also known as red lobster, is a high-grade ingredient and a symbol of longevity and power in Japan. Ise lobster is mostly produced in Chiba and Mie prefectures in Japan, and almost all high-end hotels in these areas use Ise lobster as their signature dish. In addition, Ise lobster is designated as the prefectural fish of Mie Prefecture. Ise lobsters are usually about 20 to 30 cm long, and a few are even as long as 40 cm. Large Ise lobsters can weigh up to 1 kg. It is cylindrical in shape, covered in a dark red shell like armor, and is thick and thorny.
Australian snow crab
Alias Crystal Crab. The whole body is almost transparent, and it is a very rare crab. The growth environment is very demanding, and it can only grow in the cold sea below 0 °C, and the yield is very rare. Underneath the hard shell is a plump and succulent crab meat with a delicate and smooth texture and a unique flavor. It is worth mentioning that this crab does not change color after processing, which is very beautiful.
New Zealand Black Gold Bao
Black gold abalone is a famous product unique to New Zealand and one of the representatives of New Zealand's national image. It is a pure wild, zero pollution original ecological high-end sea treasure. In new Zealand's indigenous Maori culture and beliefs, the black gold bao plays a very important role and is believed by the Maori to have the magical power to ward off evil and protect the race. Therefore, black gold abalone is a very common element in Maori mythology, and the figure of black gold abalone can be seen everywhere in Maori sculptures.
Located at the southernmost tip of the Pacific Ocean, extremely close to Antarctica, New Zealand is an island nation naturally formed by volcanic eruptions. Surrounded by the sea on all sides, the air is fresh and green. The island's harmonious ecological environment with zero pollution has won New Zealand the reputation of "the last pure land on earth" in the world.
New Zealand has no heavy industry and is far from sources of pollution. With the purest ocean in the world, it has become an ideal source for top seafood. New Zealand is one of the few pure wild abalone growing areas in the world, and the clear cold sea water and natural seaweed provide an excellent environment for abalone growth and reproduction The black abalone growing in New Zealand waters is a very rare marine life. It has continued from ancient times to the present day and is called a living fossil by biologists. The flesh and shell of this black abalone is very popular with New Zealanders, and is known as Black Gold - black gold by the locals, so it has the reputation of "black gold abalone".
This bao has now been introduced to China and is available in high-end hotels in major cities in China. However, because of its high price, coupled with the fierce anti-corruption flame of the mainland, high-end catering is in a slump, resulting in this abalone in the Chinese market is inferior to Australian fresh abalone, only a few foodies to enjoy. However, New Zealand black gold abalone is of first-class quality and can produce sashimi. The polished abalone shell is sparkling blue and dazzling.
Transferred from: Celebrity Chef Exchange