How much is Bombay duck per jin? A detailed guide to its nutritional value and home-style recipes

Bombay duck (Harpadon nehereus), a fish of the order Myctophiformes, family Harpadontidae, genus Harpadon. It is distributed in estuaries of the Pacific Ocean and northern India, is a mid- and lower-layer coastal fish, and is a common edible fish along the coast of China. So, how much is Bombay duck per jin on the market? What nutritional value does it have? How do you cook it to make it tasty?

1. How much is Bombay duck per jin on the market?

The market price of Bombay duck is about 13 to 20 yuan per jin. Bombay duck has only one main bone, and that main bone is soft; the rest of its bones are as thin and soft as whiskers, so people in the Liushi, Taizhou, Wenzhou and Lishui areas of southern Zhejiang vividly call it shuichan, meaning it is as soft as water. Its snow-white, translucent body and beautiful dragon-like head resemble a jade carving, and with its plump form and good taste at a low price, it occupies more than half of the seafood market in eastern Fujian.

2. What nutritional value does Bombay duck have?

1. Bombay duck is rich in cholesterol and has the benefits of maintaining cell stability, increasing the flexibility of blood vessel walls, maintaining normal sexual function, and boosting immunity.

2. Bombay duck is rich in protein and has the benefits of maintaining potassium-sodium balance, reducing edema, improving immunity, lowering blood pressure, and buffering anemia.

3. Bombay duck is rich in magnesium and has the benefits of improving sperm motility, enhancing male fertility, regulating heart activity, lowering blood pressure, and preventing heart disease.

4. Bombay duck is rich in calcium; calcium is a basic raw material for bone development, directly affects height, and also participates in nerve and muscle activity and the release of neurotransmitters.

5. Bombay duck is rich in phosphorus; phosphorus is a raw material for forming bones and teeth, and can promote growth as well as the repair of body tissues and organs, supplying energy and vitality.

6. Bombay duck is rich in sodium and can regulate osmotic pressure and maintain acid-base balance, thereby helping to keep blood pressure normal and enhance muscle excitability.

7. Bombay duck is rich in potassium, which helps maintain nerve health and a normal, regular heartbeat, can prevent stroke and assist normal muscle contraction, and also has a blood pressure-lowering effect.

3. How do you cook Bombay duck to make it tasty?

[Jam Bombay Duck]

Ingredients: 250 grams Bombay duck (also known as shuichan), an appropriate amount of scorched rice.

Seasonings:

Jam, sauce, salt, sugar, lemon juice, MSG, pepper, white vinegar, baijiu, chopped scallion, ginger pieces.

Method:

Cut the Bombay duck into thick slices 4 cm long and 4 cm wide, and marinate them with salt, MSG, baijiu, pepper, scallion and ginger until flavored, then set aside. Take a wok, pour in salad oil and heat it; when the oil reaches 70 percent hot, add the scorched rice and the Bombay duck dusted with starch, cook them through, fry them crisp, then remove and plate them (put the scorched rice on the bottom and the Bombay duck on top). Start another oiled wok, add seasonings such as jam, sauce, lemon juice, white sugar and white vinegar, stir-fry evenly, thicken with starch, drizzle with hot oil, and pour over the Bombay duck.

Characteristics:

Bright red color, crisp and delicious Bombay duck, sweet and sour taste, rich jam flavor.