How much does "myeongtae" (Alaska pollock) cost per jin? Is it a sea fish? How do you make dried fish taste good?

Alaska pollock, whose formal name is walleye pollock, is a fish of the genus Gadus in the suborder Gadinae of the order Gadiformes. So how much does it cost per jin? Is it a sea fish? How do you make dried fish taste good? From the Guangzhou fresh market, wholesale Alaska pollock is about 5 yuan each; bought ones cost 10 yuan; frozen ones are around 20 to 30 yuan. Dried Alaska pollock is priced by size. Generally, a 25 cm one sells for about 35 yuan, a 30 cm one for 40-45 yuan, and a 35 cm one sells for 60 yuan; fresh Alaska pollock costs about 10-30 yuan per jin.

Is Alaska pollock a sea fish?

According to Gadidae data, Alaska pollock is indeed a sea fish. The scientific name of Alaska pollock is walleye pollock, and in biological classification it belongs to a type of cod. In our country, generally speaking, the one produced in the Black Sea waters of Russia is called cod, and the one produced in the Korean waters is called Alaska pollock.

The main production area of Alaska pollock is distributed in the Hunchun area of our country. The sea area to the east here is the Sea of Japan, the north and south border Russia and Korea respectively, and the southeast is connected to the waters of South Korea.

In addition, Alaska pollock mainly lives in the east coast of the Korean Peninsula, the Sea of Okhotsk, the Bering Sea and the North Pacific and other areas. Therefore, it can be said with certainty that Alaska pollock is a sea fish.

How do you make dried Alaska pollock taste good?

Korean-style seasoned Alaska pollock

Ingredients: dried Alaska pollock, Korean chili paste 200 grams, sugar, vinegar, chili oil (two small spoons, for aroma)

Preparation:

Soak the dried fish in cold water for 30 minutes until fully softened. Squeeze the water out of the soaked fish fillets, separate the fish meat from the fish skin by hand, and tear it into thin shreds along the direction of the fish meat. (The size of the fish shreds depends on personal preference.) Put the shredded fish in a basin, add white sugar, vinegar, and Korean hot sauce, and mix evenly by hand, then add chili oil and mix evenly. Put the mixed Alaska pollock into a box and refrigerate it (in the fresh-keeping compartment) for 24 hours, and it is ready to eat.

Alaska pollock soup

1. Peel the dried Alaska pollock, remove the bones, and tear into thin strips.

2. Boil the fish head in water. Filter out the broth with gauze and set aside.

3. Wash the bean sprouts and pinch off the roots and heads.

4. Cut the tofu into strips as thick as a finger. Slice the scallions and chili diagonally.

5. Wash the Alaska pollock torn into strips, squeeze out the water, sprinkle with salt and sesame oil, then mix evenly with egg liquid.

6. Add the bean sprouts to the fish head soup, and when it boils until there is no fishy smell, add the Alaska pollock from step 5 one spoonful at a time, and add salt to adjust the taste.

7. Boil until the Alaska pollock floats up, then add tofu, scallions, chili, minced garlic, and ground pepper, and it is done.