How much is snakehead fish per jin, does it have bones, and how do you cook it so it tastes good?

Snakehead fish, also known as wu yu, sheng yu, cai yu, and so on, is a common food fish in China, with a large body, fast growth, high economic value, and rich nutrition; it contains more protein than chicken or beef. As a medicine, snakehead fish has effects such as removing blood stasis and promoting tissue regeneration, and nourishing and conditioning the body; after surgery, eating snakehead fish has the effect of promoting tissue growth and replenishing blood and promoting wound healing, and it has very rich nutritional value. So, how much is snakehead fish per jin? Does it have bones? How do you cook it so it tastes good?

1. How much is snakehead fish per jin?

According to Mr. Yang of the Dayang Road Agricultural and Sideline Products Wholesale Market in Chaoyang District, Beijing, the current market price of snakehead fish is 18.6 yuan/kg.

2. Does snakehead fish have bones?

Snakehead fish has a main spine and few small bones, and a high proportion of meat; the part with more bones is the tail of the snakehead fish, so you need to be careful when eating the tail of the snakehead fish!

3. How do you cook snakehead fish so it tastes good?

(1) Jade Belt Snakehead Rolls

Ingredients:

1 snakehead fish (about 600 g), 50 g ham, 10 g chicken breast, 10 g shiitake mushrooms, 10 g dried magnolia slices, 1 egg, 2 scallions, 1 small piece of ginger, an appropriate amount of starch, 3 g sesame oil, 1 tablespoon stock, 3 g white pepper, 3 small teaspoons refined salt, 3 g MSG

Method

1. After slaughtering the snakehead fish, take the clean fish meat, cut it into pieces, then slice it into thin slices, smear evenly with refined salt to season, and pat on dry starch; wash the white part of the scallions and cut into sections;

2. Mix the egg white, water, and an appropriate amount of starch into a paste, cut the ham, chicken breast, shiitake mushrooms, dried magnolia slices, and ginger all into fine shreds, roll them neatly inside the fish slices, then smear the outside with the egg white paste to seal the opening, making fish rolls;

3. Tie the scallion leaves in the middle of the fish rolls, place on a plate, steam for 5 minutes, then take out;

4. Heat a wok over high heat, add the stock, pour in the juice from steaming the fish rolls, add the scallion sections, add salt and MSG, thicken with wet starch into a thin sauce, pour it over the fish rolls, sprinkle with white pepper, and drizzle with sesame oil.

Note:

Tender and white, salty, fresh, and smooth. The steaming time should not be too long, otherwise the fish meat will become tough. When tying the fish rolls with scallion leaves, be sure to tie them tightly, otherwise the fish rolls will easily fall apart.

(2) Milky Fragrant Snakehead Soup

Ingredients:

1 snakehead fish (about 500 g), 2 scallions, 1 small piece of ginger, 30 g cooking oil, 1 tablespoon cooking wine, 1 small teaspoon pepper, 1 small teaspoon refined salt, 1 small teaspoon sugar

Method

1. Remove the scales, gills, and internal organs from the snakehead fish, wash, and cut into sections; wash the scallions and cut into sections, wash the ginger and slice;

2. Put oil in the pot, heat it, add the snakehead fish sections and fry briefly, then add an appropriate amount of water and cooking wine, refined salt, sugar, scallion sections, and ginger slices, simmer until the snakehead fish meat is cooked and tender, remove the scallion sections and ginger slices, add pepper, and simmer for a while.

Note:

Fragrant soup and fresh fish, rich in nutrition. After washing the snakehead fish, it is best to soak it in clean water for 20 minutes to remove the fishy smell.

4. Dietary therapeutic effects of snakehead fish

Snakehead fish is cold in nature and sweet in taste, and enters the spleen and stomach meridians. In addition to the effects of tonifying the spleen and promoting diuresis, removing blood stasis and promoting tissue regeneration, and detoxifying and clearing heat and tonifying the liver and kidneys, it also has the effect of promoting lactation and replenishing blood, and is often used to treat edema, dampness arthralgia, beriberi, hemorrhoids, scabies, and other conditions. It is suitable for postpartum women, people with weak bodies, and other groups, and snakehead fish also has the effect of reducing inflammation in wounds, making it suitable for people who have just undergone surgery. Cooking snakehead fish with ginger and red dates has an auxiliary effect on treating pulmonary tuberculosis; stewing it with brown sugar can treat nephritis; postpartum women eating steamed snakehead fish can promote lactation and replenish blood.

5. Suitable and unsuitable consumption of snakehead fish

The general population can eat snakehead fish, especially postpartum women, people with weak bodies, and people who have just undergone surgery; eating snakehead fish is beneficial for all of them.

People with sores are not suitable to eat snakehead fish, because it easily leaves white scars. In addition, snakehead fish should not be eaten in large amounts, otherwise it may cause stubborn diseases.