Chapter 626 Is the sea fish salty? {Seeking monthly ticket}
The golden and crispy fish meat is easily separated by chopsticks. Through the touch transmitted by the chopsticks, you can clearly feel the crispiness of the fish skin.
When you tear open the crispy skin, you can feel the tenderness of the fish meat. The oil flows between the fish meat and the fish skin, and the fragrance is stimulated by the high temperature. The hungry two people move their index fingers and start eating in the sea breeze.
Cut off the head of the pike and continue to fry it. Bifang took a bite of the fish body, and the delicious taste stirred up between his lips and teeth.
Sea shuttles are not as spiny as river shuttles, and Bi Fang was not afraid of getting stuck. He just cut off most of them, and then licked his oily lips.
"Barracuda is rich in nutrients, the meat is fresh and tender, delicious, and has a high protein content. It is a delicacy at high-end banquets, especially the spring barracuda is the most precious. Although it is September, it is not the most plump season for barracuda.
, but still delicious.”
After eating the whole barracuda, there was still one barracuda head left, which was not thrown away. After it was roasted slightly black, Bifang picked it up and ate it with the bones and meat together. It was crispy and still had the lubrication of the fish brain.
, the layers are richer, and Bauwis looked constipated.
“Can I also eat fish heads?”
"Give it a try." Bi Fang did not say it directly, but just asked Bauwis to try it.
After hesitating for a while, Bowes, who had lost a whole barracuda, turned the fish bone upside down and pointed the fish head towards himself, with the big eyes facing the small eyes.
It’s not that you don’t eat fish heads. Just look up at the stars and you will see that all the fish heads are pointing up in the sky.
But Bauwis didn't like this thing himself. However, due to Bi Fang's warm invitation, he cautiously opened his mouth and bit off half of it.
As soon as he entered the room, Bowers's eyes lit up.
After being grilled for a long time, the fish head on the outside has become as crispy as potato chips. This crispiness is very different from the backbone and is more crispy and fragrant.
At the end, you can still feel the bursting of the fish brain, with a strong salty flavor.
Seeing that Bowes was enjoying it very much, Bi Fang smiled with satisfaction: "The head of the cooked barracuda is fragrant. There has always been a saying among the people that 'if you lose the car and the cow, you will not lose the barracuda head'."
The fish brain inside the fish head is roughly in the form of a transparent gelatinous liquid. When cooked and eaten, it will have a strong flavor of bone marrow collagen, which is very delicious and can be regarded as the most delicious part of the fish head.
.
"And it contains a small amount of seawater, so the salty taste is very obvious. Although the fish itself is fragrant, it has no salty taste and tastes relatively bland."
[Hey, shouldn’t seawater fish be saltier? 】
[Saltwater fish itself is salty. Some recipes do not require salt at all and have a salty taste (smile)]
【.
.Is seawater fish pickled?】
Bi Fang shook his head: "First of all, the fact that we have to admit is that the salt concentration of body fluids of marine fish is higher than that of freshwater fish. However, this difference is not very big among bony fish, which makes it still difficult to cook fish.
Exogenous salt needs to be added.”
The audience moved out of their small benches and pricked their ears.
"The salt concentration of the body fluids of seawater teleost fishes is lower than the salt concentration of the external seawater, and they can adjust the osmotic pressure autonomously."
"There are two main ways for marine teleosts to regulate osmotic pressure. One is to drink more water. In addition to the water in the diet, marine teleosts will drink a lot of water directly."
"On the other hand, there are special halosecreting cells on the gills of marine bony fish. After the swallowed seawater seeps into the blood in the intestines, the water will be retained, and the excess salt will be excreted from the body through the halosecreting cells on the gills.
, some other salts are also excreted in the urine, but the renal corpuscles of marine teleost fish are very degraded and the urine output is very small."
As Bi Fang explained, he gestured to his neck with his hand, as if there were fish gills growing there.
"The halosecreting cells on the gills are the main way for marine teleost fish to excrete salt from the body. They mainly excrete sodium chloride, and other divalent ions such as calcium, magnesium and sulfate are excreted through urine.
"This ensures a low osmotic pressure environment in the body of marine bony fish. Therefore, you still need to add salt when cooking marine bony fish."
The audience was stunned.
Because of this, sea fish and river fish are actually the same. Without salt, they have no taste.
Bowers also listened very carefully.
I have to admit that the charm of being able to answer any question is really powerful.
This kind of erudition in the wilderness brings a strong sense of security to people. When you don't know whether the creature in front of you is poisonous or dangerous, he can easily give an accurate answer, which saves you a lot of worry and worry.
fear.
"The cartilaginous fish is an exception." Bi Fang added, and then the audience saw that Bi Fang seemed to have thought of something, with an expression of disgust on his face.
Cartilaginous fish...typically sharks.
That smell...
Bi Fang thought of the whitetip shark he ate. The shark meat had a strong smell of urine. This is how cartilaginous fish adjust osmotic pressure through the concentration of urea in the blood.
"The osmotic pressure regulation method of marine cartilaginous fish is a completely different form. The osmotic pressure of marine cartilaginous fish is higher than that of marine bony fish, and sometimes it can even be higher than that of seawater."
"They adjust osmotic pressure through changes in urea concentration in the blood. When the urea content in the blood is high, water intake increases, which dilutes the urea concentration in the blood. Urination increases and urea decreases."
"When the urea content decreases to a certain level, water intake decreases, urination decreases, and urea concentration increases. The cycle repeats."
"Due to this strange method, if you really want to eat it, you will have to add a lot of salt when cooking cartilaginous fish to suppress the strange taste of cartilaginous fish meat."
[Strange knowledge has been added]
[So shark meat is very salty, right (dog head)]
[Not only salty, but also sexy (funny)]
At the same time, the crabs stewed in the water were also ready. They were bright red and seemed to be quite big because no one came to eat them. Their bodies alone were as big as a palm.
It was indeed delicious. Bi Fang opened the back shell of a crab and found that the crab roe was quite plump inside.
The two of them ate six fish in a row, plus six crabs before stopping.
Bi Fang ate relatively cleanly, while Bao Weisi was a bit voracious when eating crabs, which made people who saw it very sad.
After burping, Bowes touched his belly and exclaimed: "Although there are not many condiments, this is still a very unforgettable meal in my life. Looking around, it is the sea, the wind, and endless
The wilderness makes me feel like I’m tasting the most primitive natural taste.”
After eating and drinking, Bi Fang only took a short rest and then looked up at the weather.
It gets dark very late in Yangguo in September, so you need to wait until 9pm.
It's only four o'clock now, and they still have plenty of time.
"Our cave still needs some repairs, a roof, and a wooden door to bring security."