How much is sea bass per jin? Latest market price analysis
Sea bass, also known as Japanese sea bass, sea bass slab, huazhai, sea bass fry, seven-star sea bass, etc., is a type of economical edible fish. It is easily caught in the shallow coastal waters near the shore in our country. There are usually four kinds on the market: sea bass, Songjiang bass, California bass, river perch, etc. Let's take a look below at how much sea bass costs per jin!
How much is sea bass per jin
The market price of sea bass varies in different places, and the price also varies with size. Wild sea bass on the market is about 25 yuan per jin, live sea bass about 20 yuan per jin, and live freshwater bass about 18 yuan per jin.
How to select sea bass
1. Observe the fish shape: Heavily polluted sea bass have abnormal shapes; some have large heads and small tails, curved spines or even deformities, and some have yellowed skin and bluish tails.
2. Look at the fish eyes: Fresh sea bass have full, protruding eyes with transparent, clear corneas; if the eyeballs do not protrude, the corneas are wrinkled, or there is blood stasis inside the eyes, then it is not fresh.
3. Smell the fish gills: The gill filaments of fresh sea bass are bright red, the mucus is transparent, and they have the salty fishy smell of sea fish or the earthy fishy smell of freshwater fish. The gills of stale sea bass darken to grayish red or grayish purple, and the mucus smells fishy and foul.
4. Touch the fish body: The surface of fresh sea bass has transparent mucus, and the scales are glossy and tightly attached to the fish body, not easy to fall off. The surface mucus of stale sea bass is mostly opaque, and the scales have poor gloss and fall off more easily.
5. Press the fish meat: Fresh sea bass meat is firm and elastic; the indentation disappears immediately after finger pressure, with no off odor. Stale sea bass meat is somewhat loose; the indentation disappears more slowly after finger pressure, with a slight fishy odor.
6. Look at the fish belly: The belly of fresh sea bass is not swollen, and the anal opening is white and sunken; the anal opening of stale sea bass protrudes slightly.
The edible value of sea bass
[Nature and flavor] Sweet in flavor, neutral in nature.
[Meridian entry] Liver, spleen, and kidney meridians.
[Effects] Benefits the spleen and stomach, tonifies the liver and kidneys; mainly treats spleen deficiency diarrhea and dysentery, indigestion, malnutrition in children, whooping cough, edema, weak muscles and bones, restless fetal movement, and chronic non-healing sores, etc.
1. Tonify the kidneys and calm the fetus: Sea bass can tonify the kidneys and calm the fetus, strengthen the spleen and supplement qi, and can treat restless fetal movement, insufficient milk after childbirth, etc. Pregnant mothers eating sea bass is both easy to digest and can help prevent and treat symptoms such as edema, anemia, and dizziness.
2. Maintain the nervous system: Copper can protect the heart, maintain the normal function of the nervous system, and participate in the functional exertion of key enzymes in the metabolism of several substances.
3. Tonify the liver and benefit the spleen: It has the effects of tonifying the liver and kidneys, benefiting the spleen and stomach, and resolving phlegm and relieving cough, and has a very good tonic effect on people with liver and kidney deficiency.
Common ways to cook sea bass
1. Steamed sea bass
[Ingredients] 1 fresh sea bass, 1 jin; 1/2 cup shredded scallion; 4 tbsp shredded ginger; 1 tbsp shredded green and red chili; 1/4 tsp salt; 1 tbsp wine; 4 sections scallion; 4 slices ginger; 1 tbsp water; 1/2 tbsp cornstarch; several drops sesame oil.
[Method] ① Wash the sea bass, marinate with 1/4 tsp salt, 1 tbsp wine, 4 sections scallion, and 4 slices ginger for half an hour. ② Put into a plate and steam for 10 minutes. ③ Heat the wok, add the steaming liquid from the fish with shredded scallion, shredded ginger, and shredded green and red chili, bring to a boil, thicken with 1 tbsp water, 1/2 tbsp cornstarch, and several drops sesame oil, pour over the fish, and drizzle with several drops sesame oil. It is ready.
2. Braised sea bass
[Ingredients] 1 sea bass, salt, cooking wine, dark soy sauce, white sugar, vinegar, garlic, ginger, star anise, Sichuan peppercorn.
[Method] ① Cut several slashes on both sides of the fish; slice the garlic and ginger and set aside. ② Heat an appropriate amount of oil in the wok and fry the fish. ③ Fry until both sides are slightly yellow, remove and set aside. ④ Add a small amount of oil to the wok again and heat, add Sichuan peppercorn and fry until fragrant, then remove; add garlic slices, ginger slices, and star anise and fry until fragrant. ⑤ Add cooking wine, dark soy sauce, and white sugar to the wok, stir-fry until fragrant, then add an appropriate amount of boiling water. ⑥ Put the fried fish into the wok. ⑦ Simmer over medium heat for about 5-8 minutes until the sauce thickens, remove the fish and place on a plate. ⑧ Thicken the remaining sauce in the wok. ⑨ Pour the cooked sauce over the fish and serve.
3. Pickled cabbage sea bass
[Ingredients] 400 grams sea bass, 150 grams packaged pickled cabbage, 50 grams lotus root, 50 grams enoki mushroom, 3 small bok choy.
[Method] ① Kill and clean the sea bass, fillet the meat, slice the meat, chop the bones into sections, and marinate briefly with shredded ginger, oil, and salt for 15 minutes. ② Slice the lotus root and wash the enoki mushroom. ③ Heat oil in the wok and fry the fish bones until fragrant. ④ Then add the pickled cabbage and stir-fry together until flavorful. ⑤ Add an appropriate amount of boiling water and cook for about 15 minutes. ⑥ Finally add the fish slices, lotus root, enoki mushroom, bok choy, etc., cook until done, and sprinkle with chopped scallion. It is ready.
4. Sea bass soup
[Ingredients] 500 grams sea bass, 10 grams glossy privet fruit, appropriate amounts of cooking wine, scallion, ginger, salt, monosodium glutamate, pepper, and sesame oil.
[Method] ① After slaughtering the sea bass, remove the gills, scales, and intestines, and wash clean. ② Wash the glossy privet fruit and remove impurities; slice the ginger and cut the scallion into sections. ③ Put the glossy privet fruit, sea bass, ginger, scallion, and cooking wine together into a stewing pot, add 1800 milliliters of water, first bring to a boil over high heat, then simmer over low heat for 25 minutes, add salt, monosodium glutamate, pepper, and sesame oil, and it is ready.