How much is Spanish mackerel per jin? A look at the market price trends
Spanish mackerel is the "cream of the crop among fish" most sought after by food lovers, with the most delicious taste, few bones and plenty of meat, and a fatty body. It is called "chuan wu" by people along the coast. Because resources are scarce, the fish price is "frightening", and a single fish often sells for several thousand yuan. Let's take a look below at how much Spanish mackerel costs per jin!
How much is Spanish mackerel per jin?
The market price of Spanish mackerel differs from place to place, usually around 20-40 yuan per jin, and large Spanish mackerel is more expensive than small Spanish mackerel. Generally, large Spanish mackerel costs around 35-40 yuan per jin, while small Spanish mackerel costs more than 20 yuan per jin. At the same time, the freshness of Spanish mackerel is also one of the factors affecting the price. For example, in Shenzhen, fresh ones cost 28 yuan per jin, while non-fresh ones range from 20-25 yuan.
Where does Spanish mackerel come from?
The producing areas of Spanish mackerel are distributed in the western North Pacific. In China, it is produced in the East China Sea, Yellow Sea and Bohai Sea and other places. In the South China Sea, the waters near Puqian, Wenchang, Hainan are the most famous. The main fishing grounds are Zhoushan, the offshore waters of Lianyungang and the southern coast of Shandong. The spring fishing season is from April to June each year, the autumn fishing season is from July to October, and May to June is the peak season.
The nutritional value of Spanish mackerel
1. Spanish mackerel is a warm-water migratory fish species in offshore waters and feeds on aquatic animals such as fish and shrimp, so Spanish mackerel grows plump all over. According to analysis, every 100 grams of fish meat contains 19.1 grams of protein, 2.5 grams of fat, and various vitamins, etc.
2. Spanish mackerel has low cholesterol content and is rich in DHA, which improves human brain intelligence, as well as large amounts of protein, amino acids and trace elements such as calcium, iron and sodium. It has dietary therapeutic effects such as refreshing the mind and preventing aging. Regular consumption has a certain auxiliary therapeutic effect on treating anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.
3. The DHA, various amino acids and even trace elements that Spanish mackerel is rich in can help the development of human brain intelligence, and it also has a refreshing effect. Young women who want to resist aging can also take Spanish mackerel.
Home-style ways to cook Spanish mackerel
1. Pan-fried Spanish mackerel
[Ingredients] 400 grams of Spanish mackerel, peanut oil, minced ginger, baijiu, salt.
[Method] ① Take the middle section of chilled fresh Spanish mackerel, wash and dry it, then cut it into thick pieces of 1-1.5 cm, drizzle with a little baijiu, and marinate for a few minutes. Remove the remaining liquid, rub with fine salt (slightly more than usual when cooking, but avoid making it too salty), sprinkle with minced ginger, put it in a sealed container, place it in the refrigerator, and marinate for 24 hours. ② Heat a pan and add 75 ml of oil until medium-high temperature. Remove the minced ginger from the fish pieces, put them into the pan one by one, fry over high heat for 1 minute, then turn to low heat and fry until fragrant and golden brown, then turn over and fry in the same way. ③ Drizzle a small amount of water from the edge of the pan to prevent the fish meat from losing too much water. After the surface is fried dry, plate it.
2. Mushroom Spanish mackerel
[Ingredients] 300 grams of Spanish mackerel, 50 grams of sliced white mushrooms, four tablespoons of salad oil, a little chopped onion and baijiu, one medium spoon of minced garlic, 60 grams of butter, one small spoon of refined salt, half a small spoon of pepper, and two medium spoons each of flour and lemon juice.
[Method] ① Wash the Spanish mackerel and dry the water, then add the seasonings: one small spoon of refined salt, half a small spoon of pepper, and two medium spoons each of flour and lemon juice, and mix well. ② Add two tablespoons of salad oil to a frying pan, heat on high for 5 minutes, place the fish on it, fry both sides thoroughly, then heat on high for 3 minutes, turning once halfway. ③ Add two tablespoons of salad oil to the pan, heat on high for 2 minutes, add sliced mushrooms, a little chopped onion and baijiu, one medium spoon of minced garlic, and 60 grams of butter, mix well, heat on high for 1 minute, take it out and pour it over the Spanish mackerel.
3. Spanish mackerel dumplings
[Ingredients] 300 grams of Spanish mackerel, 150 grams of pork fat, 100 grams of water chestnuts, 250 grams of wheat flour, 20 grams of yellow chives, 3 grams of ginger, 5 grams of salt, 1 gram of monosodium glutamate, 2 grams of pepper, 10 grams of starch (pea), 10 grams of sesame oil, 75 grams of eggs.
[Method] ① Wash the Spanish mackerel meat and remove the bones, then remove the fish skin, cut the fish meat into granules, wash the pork fat and steam it until cooked, then cut it into fine granules, and cut the water chestnuts and yellow chives into fine granules separately. ② Then put the Spanish mackerel granules into a container, add salt, monosodium glutamate, pepper, minced ginger and a little water, and mix. ③ Add starch and mix well, then add the pork fat granules, water chestnut granules and yellow chive granules and mix well to make the Spanish mackerel filling. ④ Mix the flour, 2 grams of salt, 30 ml of water and eggs together, knead into dough, then divide the dough into small pieces, roll them into wrappers, and set aside. ⑤ Wrap the filling in the rolled wrappers, pinch them closed, shape them into dumplings, and cook them in the usual way before eating.
4. Five-spice smoked fish
[Ingredients] 250 grams of Spanish mackerel skin, 10 grams of yellow wine, 5 grams of five-spice powder, 30 grams of flour, 10 grams of soy sauce.
[Method] ① Wash the Spanish mackerel bones and skin, add yellow wine, five-spice powder and soy sauce, and season until flavorful. ② Add flour and stir evenly. ③ Add an appropriate amount of oil to the pan, heat to about 180 degrees, and put in the seasoned fish bones and skin. ④ Fry until crisp, then plate. When eating, add pepper salt or dip in vinegar.