Is the scaleless Mekong fish a sea fish, its usual price per jin, whether it has many bones, and how to cook it

The Mekong fish, also called mang fish, is a fish of the genus Mekongina in the carp family, living in Southeast Asia, and is a scaleless fish with an elongated, laterally compressed body and straight dorsal and ventral margins. So is it a sea fish? How much does it usually cost per jin? Does it have many bones? How do you cook it deliciously? From the Guangxi seafood market, it is learned that the price of Mekong fish usually ranges from just over ten yuan to just over twenty yuan.

Is the Mekong fish a sea fish?

From information on the Labeoninae subfamily, it is learned that the head is flat and small. The snout protrudes and is slightly pointed. The eyes are small and in a superior lateral position, and below the anterior eye line there is a small spine that is forked at its base. The mouth is small, in an inferior position, and horseshoe-shaped. There are 5 pairs of barbels, of which 2 pairs are rostral barbels, 1 pair are maxillary barbels, and 2 pairs are mental barbels. The body is covered with small round scales, and the head has no scales; the lateral line is not obvious, with 140-170 scales in the longitudinal series. It mainly lives at the estuary of the Mekong River in Vietnam, and is a brackish-water fish. As a kind of fish, the Mekong fish has the nutritional value common to fish, containing animal protein and calcium, phosphorus, and vitamins A, D, B1, B2 and other substances, all higher than in animal meats such as pork and chicken, and it is easily digested and absorbed by the human body, with an absorption rate as high as 96 percent.

Does the Mekong fish have many bones?

The Mekong fish does not have many bones. But it should be noted that the following five groups of people are not suitable for eating fish:

1. Gout: fish, shrimp, and shellfish contain relatively high purine substances, so gout patients should avoid sardines, anchovies, shrimp, fish roe, shellfish, crab roe, etc., to avoid triggering acute attacks of gout.

2. Bleeding disorders: such as hemophilia. People with thrombocytopenia and vitamin K deficiency should eat less or no fish. This is because fish meat contains substances that inhibit platelet aggregation, which can easily cause bleeding disorders patients to bleed continuously or worsen bleeding symptoms.

3. Patients with advanced cirrhosis: there is liver dysfunction, the liver produces fewer coagulation factors, and there is often a bleeding tendency, so eat less sardines, black carp, tuna, etc.; carp and flounder may be eaten in moderation.

4. Tuberculosis patients taking isoniazid: when taking isoniazid, eating certain fish can easily cause allergic reactions, with mild cases including nausea, headache, skin flushing, conjunctival congestion, etc., and severe cases including palpitations, numbness and swelling of the lips and face, rash, diarrhea, abdominal pain, difficulty breathing, elevated blood pressure, and even hypertensive crisis and cerebral hemorrhage.

5. People who are constitutionally allergic: they should be even more careful when eating fish.

How do you cook the Mekong fish deliciously?

Boiled Mekong fish

1. Kill the Mekong fish, wash it clean, and set it aside; cut the fish in half lengthwise, keeping the flesh.

2. Cut the fish bones into small pieces and set aside; slice the cut fish flesh, wash it clean, add an appropriate amount of salt and cooking wine and marinate for two minutes, then add an appropriate amount of sweet potato starch and mix evenly by hand.

3. Prepare your favorite vegetables, such as tofu skin, cucumber, enoki mushrooms, and lettuce, and set aside; after bringing to a boil, add seasonings such as salt, monosodium glutamate, and chicken essence, then add the prepared vegetables and bring to a boil.

4. After bringing to a boil, put the fish and vegetables into a fish basin, put the marinated fish slices into the pot and cook until hot, then scoop them out and put them into the cooked fish basin, bringing some of the soup along. Finally, heat oil in a hot pan. Add scallion heads, Sichuan peppercorns, and chilies, fry the sesame seeds, and judge the oil temperature yourself, then pour the fried chili oil over the fish.

Steamed Mekong fish

1. Remove the head and tail and internal organs of the hairtail, trim off the dorsal fin, cut into 8cm-long sections, and marinate with dark soy sauce, cooking wine, old ginger, and star anise (3 pieces) for more than one hour.

2. After soaking the yuba in water, cut it into 1-cun-long diagonal sections, wash the cilantro and cut into sections, and wash the scallions and cut into large sections and set aside.

3. Over medium heat, heat the oil in the wok (45ml) to 60 percent hot, add the hairtail and fry until golden brown, then remove when 80 percent cooked.

4. Over high heat, heat the oil in the wok (15ml), add the remaining star anise, garlic cloves, and scallion sections, add the hairtail, and immediately pour rice vinegar over the fish, and the fragrant fish aroma will immediately come out.

5. Add 300ml cold water, season with salt and white granulated sugar, add the soaked yuba, cover and stew until flavorful, finally reduce the sauce and it is ready to plate, and sprinkle with cilantro sections.

Fresh chili Mekong fish

Clean the fish, marinate for fifteen minutes, and bake in the oven for 8 minutes. Take it out, plate it, and top with homemade grilled fish soup base and fresh chilies.