Is "die yu" the same as "die yu"? Differences between "die yu" and turbot, and between "die yu" and flounder

Most people have heard of turbot and flounder, or at least their names, but "die yu" and "die yu" are rarely heard of. So, are "die yu" and "die yu" the same? Is "die yu" just turbot? Is "die yu" flounder? What are the differences between them?

First, we need to know that "die yu" is turbot, and "die yu" is flounder; they are just different names for the same fish. So below, we only need to compare turbot and flounder.

Flounder is the collective name for fish of the order Pleuronectiformes in the class Osteichthyes, including fish of the families Bothidae, Pleuronectidae, and Soleidae. Flounder is an odd fish with both eyes on the same side of the head; those with both eyes on the right side are called "die", and those on the left side are called "ping". Turbot belongs to the family Bothidae among flounders, commonly known as European flounder, and is called "turbot" in China. So it can only be said that turbot is one kind of flounder; the two belong to a subordinate relationship, not an equivalent relationship. Turbot also has subspecies classifications below it, but generally they all belong to flounder and look quite similar, with only some differences in skin color and patterns.

Flounder mainly lives in temperate waters and is an important commercial fish in temperate seas. Because their bodies are flat, long oval, oval, or long tongue-shaped, with a maximum body length of up to 5 m, adult fish have asymmetrical left and right bodies, a slightly protruding mouth, and both eyes on the upward-facing side of the body, where the color blends very well with the surrounding environment; the downward-facing side of the body is white. The surface of the flounder's body has very fine, dense scales. Flounder has only one dorsal fin, extending from almost the head to the caudal fin; the fins generally have no fin spines, and the dorsal and anal fins have long bases, connected or not connected to the caudal fin. Flounder is especially suited to benthic life on the seabed and mainly feeds on benthic invertebrates and fish.

Turbot is a valuable low-temperature commercial fish and is one of the unique valuable fish species along the northeastern Atlantic coast. In natural waters, adult fish can grow up to a maximum body length of 75 cm. The sides of the body are very flat, and it also has an oval body shape. Its appearance is not only unusual, but it is also rich in gelatinous substances under the skin and along the edges of the fins; the head and caudal fin are both relatively small, and the fin rays are cartilaginous; there are no small random bones in the body, and the bones are white jade-like; the visceral mass is small, the meat yield is high, the muscle is thick, white, and tender, and the flesh is delicious, more delicate, smooth, and elastic than Japanese flounder.

Turbot sold in general markets is mostly live, while "die yu" and flounder are mainly quick-frozen, which causes some nutrient loss. So it is recommended to eat turbot, as the nutrition will be somewhat better.

So, how do you cook turbot deliciously?

This needs to start from three aspects. First is the technique for selecting turbot, which should pursue the word "fresh"; second is removing the "off odor", that is, the well-known fishy smell; and last is the cleaning work for turbot. Below, these three points are explained in detail:

1. How to select turbot

1. The turbot's body shape is complete, with no injuries, no disabilities, no deformities, and no albinism.

2. Both eyes of the turbot are on the left side of the body; the eyed side is greenish brown with dot-like black pigment, and the eyeless side is smooth and white.

3. The turbot's body surface is bright and smooth, with no wounds, no darkening or reddening symptoms; the gill filaments are neat, with no inflammation or parasites.

2. How to remove the fishy smell from turbot

1. After cutting open the belly and washing the fish clean, put it in cold water, then pour a small amount of vinegar and pepper into the water; river fish treated this way no longer has an earthy fishy smell.

2. You can use half a liang of salt and 5 jin of water; soak the live fish in salt water, and the salt water enters the blood through both gills. After one hour, the earthy fishy smell can disappear. If it is a dead fish, soaking it in salt water for two hours can also remove the earthy fishy smell.

3. When slaughtering the fish, rinse the fish blood as clean as possible, and then add seasonings such as scallion, ginger, and garlic during cooking; the earthy fishy smell can basically be removed.

3. How to clean turbot?

1. First locate the fish belly correctly (the belly is very small), generally at the lower left of the head (the soft place is the belly), cut it open with scissors or a small sharp knife, and take out the internal organs for cleaning;

2. Remove the fish gills by hand or with scissors;

3. Wash the fish body clean;

4. Or make an opening from the fish gills and pull out the gills and internal organs;

5. For the fish skin, the upper layer of skin, also give it a tear at the gills, and the whole sheet will come off.