"Plum blossoms in the snow in the first month, peach blossoms in February, boiled garlic in March, and no scaling in April", all kinds of aquatic products have their own "golden taste period", and March in the lunar calendar is the perfect time to taste pomfret, so don’t miss it ~
Delicious and nutritious.
It’s especially worth eating recently
Now is the breeding season of pomfret. They swim from the open sea to the inland sea to lay eggs. After a lot of exercise and adequate food, the meat quality will become more compact and plump, and the taste is very good.
Moreover, pomfret basically has only one rib head in the middle, with less thorns and more meat, which is very convenient to eat. It is a fish suitable for the whole family.
Traditional Chinese medicine believes that pomfret belongs to spleen and stomach meridian, which has the functions of dredging meridian, nourishing blood, smoothing joints, softening tendons and bones, tonifying stomach and replenishing essence, and is very suitable for people with indigestion, aching bones and muscles and fatigue. It is also mentioned in the compendium of materia medica that it can "benefit qi".
From the point of view of modern nutrition, pomfret also performed well:
First of all, it is rich in high-quality protein, with a protein content of about 18.5 grams per 100 grams, and its absorption and digestion rate is relatively high;
Secondly, as a marine fish, it contains unsaturated fatty acids such as DHA and EPA, and its cholesterol content is relatively low;
The potassium content of pomfret is as high as 328 mg/100 g, and the contents of trace elements such as magnesium and phosphorus are also rich.
In addition, the mercury content of pomfret is relatively low, so it is safer and more secure to eat.
Pick pomfret
These four points must be optimistic.
There are many kinds of pomfret, such as silver pomfret, golden pomfret and white pomfret, which are common in the market at present, and the price difference is also quite large.
Like silver pomfret, it is silvery white and tastes very delicious, but because it is difficult to breed artificially, it is basically wild at present, so the price will be relatively expensive; Golden pomfret and white pomfret, though not as good as silver pomfret in taste, are generally more affordable.
When choosing, you can look for the following four points:
1 Fish eyes should be clear.
The eyes of fresh pomfret are bright, clear and not sunken; However, the pomfret stored for a long time will obviously sink its eyes and look cloudy.
2 fish scales should be complete
The quality of pomfret with complete scales, close to the fish body and luster is usually better; However, pomfret with flabby scales and a lack of luster are generally not very fresh.
3 gills should be bright red.
Uncover the gill cover of pomfret, if the gill silk is bright red, it means it is fresh; If the gill silk is dark red or dark purple, it means that it has been stored for a long time and it is not recommended to buy it.
4 press to rebound
Gently press the fish body, if the pressed part can rebound immediately, it means that the pomfret is fresh; If the rebound is slow, or there is a depression at the press, it indicates that the pomfret is not fresh.
These two ways of eating
You must try it at home.
The common practices of pomfret are steaming, braising, dry frying, etc. In some places, it is also used to make porridge, which is fresh, tender, smooth and delicious!
Today, Xiao Er recommended to mix pomfret with tomatoes and mushrooms. The color is bright and fresh, which will definitely bring you a different taste experience ~
Stir-fried pomfret with mushrooms in tomato sauce
(CCTV goes home for dinner)
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