What kind of fish is the filefish, and why do only people in Chongqing love to eat it?

I believe anyone who has been to Chongqing or grew up in Chongqing knows the filefish. It can not only be cooked in hot pot, but also has few bones and can be prepared in many ways, so it is very popular in the market. However, because it is rarely seen in other regions, some people simply do not know the filefish. So what kind of fish is the filefish? Why do only people in Chongqing eat it?

1. Introduction to the filefish:

1. Is the filefish a sea fish or a river fish?

The filefish is a sea fish. This is because the filefish is an economically important marine fishing species in China and a typical sea fish variety, with the peak season from December to March of the following year. Besides being eaten fresh, it can also be made into canned food, frozen fish fillets and surimi products, and it is one of China's important exported aquatic products.

2. Why does the filefish have no head?

The reason the filefish has no head is that its head has very low edible value and contains many bones, so it is removed early during processing before sale. In addition, doing so makes storage and transportation easier, because the head of the filefish accounts for a very large proportion of its weight.

2. What kind of fish is the filefish?

The filefish is a kind of sea fish, also known as the leatherjacket fish. It is an important economic fish in China and mainly lives in the East China Sea, Yellow Sea, Bohai Sea and other sea areas. Its body is flat and elongated, oval in shape, and it is also called horse-faced fish, mouse fish, leatherjacket fish, sheep fish, shameng and so on. Its scientific name is Navodon septentrionalis, and it is famous because its skin is thick and needs to be peeled. Generally, before cooking, the skin is peeled off, and the head, internal organs and fins are removed, then it is washed clean with water and used to make braised fish, steamed fish, fried fish, smoked fish, fish balls, fish floss and so on.

3. Why do only people in Chongqing eat the filefish?

The reason only people in Chongqing eat the filefish is that it has only one main bone and no small bones, making it very suitable for cooking in hot pot or blanching in hot pot, so the filefish is a famous dish in the Sichuan-Chongqing region. The specific method is as follows:

Ingredients: filefish, salt, cooking oil, yellow wine, pickled chili peppers, old ginger, garlic, celery, Pixian bean paste, white sugar, green Sichuan pepper and so on.

Specific method:

Step 1: Clean the filefish you bought, put it on a plate, pour in an appropriate amount of yellow wine and salt, and marinate for 15 minutes.

Step 2: Wash the old ginger, garlic, celery and other ingredients, cut the old ginger and garlic into small slices, and cut the celery into small sections.

Step 3: Heat a wok, pour in an appropriate amount of cooking oil, add an appropriate amount of Pixian bean paste and stir-fry until fragrant, then add pickled chili peppers, garlic, old ginger and so on and stir-fry until fragrant.

Step 4: Add the filefish and stir-fry evenly, add an appropriate amount of water and bring to a boil over high heat.

Step 5: Pour an appropriate amount of white sugar and green Sichuan pepper into the wok, and continue cooking over medium heat for 6-7 minutes. When the sauce is almost reduced, add the celery and stir-fry.

Step 6: Add monosodium glutamate, stir well and it is ready to eat.

In general, the filefish is a sea fish, also known as the leatherjacket fish. The reason only people in Chongqing eat it is that it has few bones and can be cooked in hot pot and so on, so it is also quite popular there in Chongqing.