Introduction to Round Scad Fish and Various Ways to Cook It

This fish is not only delicious, but also full of nutrition.There are many ways to cook round scad fish, and each method can bring a different delicious experience.

Basic introduction to Balang Fish

Balang Fish, scientifically known as Blue Round Scad, is a warm-water pelagic fish of the genus Scad of the family Scadidae. It is mainly distributed in the waters from Hainan Province, China to southern Japan, especially along the coast of Fujian, China. Balang Fish is spindle-shaped, slightly flattened, with well-developed fat eyelids that reach the middle of the eye from front to back, leaving only a slit of the pupil. Its body is covered with small round scales, has a lateral line, and the length of the pectoral fin is proportional to the length of the head. Balang Fish like to migrate in groups, especially in summer when the yield is very abundant. Because it contains a lot of fat, Balang Fish is also called "walking amino acids". Its meat is very delicious, but it is also easy to spoil, so it needs to be eaten as soon as possible.

Various ways to cook balang fish

1. Salt-baked balang fish: Salt-baked balang fish is a very unique dish, and the method is relatively simple. First, make sure that the balang fish is fresh. After scraping off the scales, do not break the belly or skin, and absorb the surface moisture. Prepare a casserole, pour two kilograms of coarse salt, add star anise, bay leaves, and pepper to stir-fry. Put the balang fish in the middle of the casserole, cover it with the hot coarse salt, add ginger slices, and cook on low heat for 8 minutes.

2. Braised balang fish: This is a home-cooked dish. Clean the balang fish, drain the water, and fry until both sides are golden brown. Set aside. Add shredded ginger to the remaining oil in the pot and stir-fry until fragrant. Pour the fried balang fish in, add cooking wine, water, dark soy sauce, salt and other seasonings to simmer, and finally sprinkle with chopped green onions.

3. Steamed balang fish: Steaming is the best way to keep the fish fresh and tender. Clean the balang fish, put it in a steamer, and steam it for 7-8 minutes. The fish is tender and delicious.

4. Balang fish with black bean sauce: Put the balang fish, black bean sauce, light soy sauce and water in a pressure cooker, turn on high heat, and simmer for 40 minutes on low heat. After cooling, serve on a plate. Not only is the fish bone very fragrant, but it is also very delicious with rice.