Brewing wine from fish gives exceptionally high nutrition; the nutritional value of fish wine should not be underestimated

People who drink alcohol all know that fish is a delicious accompaniment to wine, yet few people know that fish itself can also be used to brew wine, and its nutritional value is several times higher than that of ordinary wine. In China's alcohol market, fish wine produced in Dalian has attracted people's attention.

Dalian people not only love seafood, but are also good at finding new ways to enjoy seafood products. The fish wine, which can be called a unique wonder of China, was developed through the dedicated research of Dalian native Sun Keman.

The alcohol industry's authorities evaluate fish wine as follows: it has changed China's traditional winemaking process of several thousand years and opened up a new world for the global alcohol industry.

Earlier this year, the Patriotic Chinese Merchants Spring Festival Gathering was held at the Great Hall of the People in Beijing. Many Chinese merchants at the scene tasted a fish wine called "Yuge" and marveled: throughout history and around the world, wine has been brewed from grains and fruits, but no one expected that fish could also be used to brew wine.

So-called fish wine is wine brewed using fish as the raw material through a combination of modern science and technology and traditional techniques, including cleaning, steaming and boiling, saccharification, fermentation and brewing. Its characteristics are low alcohol content, easy absorption, rich nutrition, grain saving, and being green and environmentally friendly.