1, salt grilled saury

Director Ozu Yasujiro of "The Sauvage of the Sailfish" poetically describes in his diary: "The saury is a faithful report of the autumn fish, a grilled saury, and it is like the wind blowing through the heart's crevices. Come up." Where the saury fish appear, they all have a chilly feeling of autumn bleakness and cold winter loneliness. The Japanese roasted saury and smoked green smoke on a small stove. The shiny fish body oozes out fat foam. The taste is full of a room. It is very rich, and people smell it, and they all feel the coolness of autumn.

Pacific saury, the English name Pacific Saury, Japanese as Sanma, back black, abdomen silver flashes, usually about thirty or forty centimeters, graceful and slender figure. It is a representative fish in the fall, hence the name Autumn Knife. Saury are a unique fish species in Japan. If no one in China loves to eat dumplings, no one in Japan likes to eat saury. The salt-fired saury do not contain any seasoning other than sea salt, but they only boiled a little lemon juice over it and went to savor. Because it is produced from cold water and deep sea, it is rich in oil, so it is delicious. Moreover, such cooking methods are also quite healthy.

The best known way of eating saury is to not go viscera, because saury saves a lot of fat in the most fat season, and the deliciousness comes from this. Apply a good sea salt and bake it on a charcoal fire so that the oil oozes out. The fish smells rich and the viscera has a slightly bitter taste. It is also wrapped in tin foil and baked in the oven. It's also very tasty. The saury are not expensive and can be eaten by all people. In addition to the small Japanese restaurant specializing in grilling, even the home-style Japanese restaurant will have this dish, which shows its place in Japanese cuisine.

2, grilled grilled sea trout

To say that Westerners do not eat fish is certainly not prejudice or taste of delicious Mediterranean cuisine. If you say that the same size of fish and chips in the United Kingdom is a catastrophic collapse that makes you have doubts about all the fish in Western food, you may miss a lot of worldly delicacies. It is not ruled out that some western countries use good fish taro to cut off the bones, and the unadorned white flesh of fish is sizzling and serving on the plate. However, in the Mediterranean coastal countries that love food, especially in Spain, which is rich in seafood, eating fish is simply a cloud-like enjoyment. The famous chef Oliver highly recommended sweet roasted sea bass in his book. Oliver used this dish to conquer British Prime Minister and Italian Prime Minister. The squid cooked according to his recipes will surprise you when you eat it, and it will make you completely change the fish in Western food.

From the beginning of the autumn, the mature sea bream will be particularly fertile, and the fish will have the most abundant nutrients. This time, the fish is delicate and white, and it is the best season for squid. Cut the sea bass into fish fillets, marinate with Basil leaves, sea salt, garlic, olive oil, and marinate in a sauce made of chopped olive oil. Add the fried incense to the oven. Bake together with thin-cut potatoes and mushrooms until golden brown. Soon, sprinkle with fresh lemon juice. It tastes beautiful and is a seasonly fresh dish in winter.

Although it is a baked dish, but because it is marinated with a little olive oil, and the autumn and winter sea bass itself is very plump, so it tastes delicious, will never feel too light, like to use garlic and basil The habit of sauce is also a Western cuisine method that is very acceptable to the Chinese people. It is closer to our taste. Baked salmon is accompanied by half a bottle of half-dried white wine, which is easy to think of as happiness.

3, Xihucuyu

I thought this dish was already somewhat outdated. People who ate were mostly nostalgic. However, hearing the news from this year's National Day, the buildings outside the foothills of Lone Mountain in Hangzhou are still bursting with popularity. The dialects of Tiannan Haibei come and go. Three days before the National Day holiday, only Xihucuyu sold more than 4,000 pieces of food outside the building. Long queues at the entrance of the restaurant took the number and other positions. It was simply looting. I really don't know if I'm a person or a person. West Lake vinegar fish this food to grass carp is particularly fresh and no soil smell, and to the right of the fire, the fish will be particularly tender, and the acidity and sweetness of the sweet and sour sauce poured on the moderate taste is delicious. Some places do not do fish well or are not sweet or sweet. But outside the building, this dish is a certain point, because its fish is kept in the West Lake.

Xihucuyu is a famous traditional dish of Zhejiang Hangzhou. This dish uses grass carp from West Lake as a raw material. Before cooking, it is generally required to hungry for a couple of days in a fish cage to excrete intestinal debris, remove the smell of mud, and make the fish become firm. The cooking requirements are very strict and can only be burned in just three or four minutes. After being burned, it is poured with a layer of smooth, glossy sweet and sour vinegar, and the pectoral fins are raised. The fish is tender and tender, with fresh, sweet and sour taste. Compared to black fish and squid, grass carp is a very cheap fish, but Xihu vinegar cooked with grass carp can actually eat the savory taste of crabs. This is one of the criteria for determining whether Xihu Vinegar is authentic or not.

4, steamed east star spot

There are many kinds of marine fish, and the common ones are the abundance of treasure fish, sea bass and all kinds of spot fish. Westerners like to eat tuna, silver carp, salmon, etc. are also deep-sea fish, and are now very popular among Chinese people. In addition to the traditional methods of braising, roasting, and stewing, the Cantonese-style steaming is basically dominated by the south of the Yangtze River, and is the most nutritious and loyal to the ingredients. Our northerners began to eat deep-sea fish almost with Cantonese cuisine. In the early years, the northerners did not have the concept of seafood, and the things in the sea were commonly called sea goods. Especially in cities not near the sea, they mostly eat freshwater fish, and they basically do heavy oil and heavy salt. Until the Guangdong cuisine was brought to the north, the deep-sea fish and fresh fish brought together were both nutritious and delicious. The simple steaming and pouring of ginger and oyster sauce made it rare and fresh and delicious, capturing the stomachs of many northerners.

The Eastern Star Spot is a better breed of grouper. It grows in the deep sea below 100 meters. It grows for a long period of time. Its flesh quality is quite bitter. Fish contains more than 20 kinds of trace elements and Vitamins that the human body needs. It has high protein content. , low fat, low cholesterol; fish skin glial layer contains a lot of "squalene" composition, is a special effect beauty element. There are many kinds of groupers. East Star Spot is a common seafood variety in Chao Guangdong cuisine. The color of the eastern star spot is blue, red, brown and yellow, and its body shape is longer and longer than that of the common spotted fish, and its head is small. There are black pupils in the blue eyes, and the body is covered with white fine flowers, resembling the stars in the sky. It is called the "star spot," and the word "east" is because it is produced in the Dongsha Islands in eastern China. The East Star Spot has a small head, more flesh, and a whiter color. Fresh fish into the dish, fish white, fresh and delicate.

Many restaurants in Hong Kong and Guangzhou have this dish, although the price is not cheap, but the diners are willing. The steamed fish looks simple, but it is the skill of the cook. Before the pot is opened, the water must be opened because the fish is very fresh and the aroma is full. There must be enough steam pressure. If the steam pressure is insufficient, it will be cooked. However, the taste of the meat is soft, the texture is not firm enough, and the aroma is not enough.

5, pickled yellow croaker

Xuecai large yellow croaker, also known as soup yellow croaker, is the most well-kept home cooking in Zhoushan Ningbo. Xuecai Decoction Yellow croaker is prepared from the large yellow croaker produced in Zhoushan, Zhejiang. It is not only a traditional famous dish served in restaurants and restaurants, but also a fine dish on the coast. The tasty soup yellow croaker is rich in fish, strong in flesh, rich in white vinegar in the soup, and a combination of fresh and salty taste. Large yellow croaker, also known as big yellow croaker, is a specialty of the Zhoushan archipelago. The yellow croaker is fresh, nutritious and has a high economic value.

The picking and making of the pickled yellow croaker is very particular. The fish must be fresh, but must also be pickled with local pickled shiitake pickles and thin bamboo shoots. The large yellow croaker has a tender taste, few bones, and pickled cabbage in the snow. The texture is crisp, delicious, and has a special fresh flavor. With these two kinds of main materials fired Xuecai large yellow croaker, with fish meat tender, dish, soft and fresh fish, cotton, pickles delicious and delicious inhaled yellow fish, creamy white soup, is a large make up.

Due to its high price, the whole fish is usually served on the table, mainly for squirrel yellow croaker and other dishes, but Shanghaiers have more traditions of Ningbo people in seafood, so large yellow croaker is also making this road famous dish of Ningbo “dark yellow fish” Mainstream.

Large and small yellow croakers, especially small yellow croakers, are not rare objects. In previous years, because fisheries indiscriminately caught fisheries, resulting in a sharp decline in yields, coupled with changes in the yellow croaker migration routes, fishermen will not catch fish, almost in the market. Extinct, occasionally seen, the price is astonishingly high. Things are rare and precious. It seems that people at home only have a grand dinner once they have a holiday. In recent years, attention has been paid to ecology, and the situation has improved. Even the legendary technique of artificially breeding large yellow croaker has appeared. However, the taste of yellow croaker is not always so delicious. The media often reports that they have not commercialized other yellow pigments. Pretending to sell yellow fish requires careful screening.

6, boiled fish

Earth people all know that boiled fish is not boiled with water, and it is made of oil. The restaurant uses stainless steel pots to put on the table, filled with peppers, peppers, onion, ginger, garlic, and a hot pot of fish. A thick layer of bean sprouts, people who want to quit the five do not want to touch it. Once a well-known Beijing boiled fish to the electronic screen queuing, catch up with dinner meals, and wait for an hour, fighting wits, the battle, can not describe. Boiled fish was developed from Sichuan's boiled pork slices. The local people in Sichuan did not originally eat it. It was to Beijing to flourish, and it was returned to Sichuan. It can be said that it is a dish bred by both Jingchuan and Sichuan.

The boiled fish is delicious, but also because of the taste of northerners with special counterparts, and all of them are killed with live fish. The factors that set aside the equals are not counted. The selection of live fish is also a big pot for a while. Fish fillets are served, fresh fish fillets are accompanied by very tasty bean sprouts. In fact, this dish is very close to the people, the figure of affordable choice of two kilograms of grass carp, tens of dollars two people can eat a meal. Pay attention to some of the medium-priced fish can also choose blackfish, but also acceptable. Boiled fish is basically an ordinary dish of ordinary people. Although fish is a relatively healthy ingredient, after being cooked with heavy ingredients, the taste of fish itself will not come out, nor will it be too much nutrition. Basically, it is a map. Taste and aroma. It is especially suitable for small groups of friends and friends. It's hot and bustling and there's no need to worry about ordering.

7, Wushan grilled fish

Wushan grilled fish is more like a combination of Sichuan hot pot and spicy incense pot. It has soup but it can't be simmered. It's roasted, but it's not dry. There is a charcoal fire under the pot, and the grilled fish has been puzzling and bubbling. It's natural to be able to quickly become popular. Although there is no trend toward over-watering fish, almost every delicious Wushan grilled fish is waiting in line. This kind of Sichuan grilled fish is obviously different from traditional barbecue methods. It uses the unique method of “cooking and braising first” and combines three cooking methods: marinating, roasting, and stewing. In addition to folk secret recipes, materials are also used in combination with Chongqing. The essence of hotpot ingredients, using more than 50 kinds of herbs and spices to prepare spicy grilled fish, grilled fish grilled fish, pickled fish grilled fish, green onion grilled fish, spicy grilled fish, drum flavor grilled fish, a total of more than ten species Taste.

I haven't been to Wushan, I don't know how the cloud is there, but it's a good solution. This is certainly not as good as the Japanese grilled fish, but it is not a problem even if it is used as an adjustment. Eating Wushan grilled fish, basically not too much toward the taste of the ingredients themselves, whether it is black fish, Qingjiang fish, or grass carp, to do the taste is relatively close, of course, it is best not to eat squid, and the unofficial saying is that pollution is too Serious, harmful to health. Sichuanese people like to make heavy condiments and use the taste of accessories to cover the taste of the main ingredients. This is also related to the local climate where the climate is humid and non-spiritual. It is unfortunate that the northerners are very receptive to such heavy tastes, so they can only be in northern cities. blossom everywhere.

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