Description
Ideal Hot Pot
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / China
🌱 About the Producer / Supplier：
Hot pot, also known as soup-food or steamboat, is a cooking method that uses water or soup to cook food in a thermal pot.
Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
"Hot pot" is the most important type of food in winter, with a variety of soup bases, dishes, meats, and a wide variety of hot pot ingredients;
We strive to select healthy, high-quality, and excellent local and foreign ingredients. We hope to create new innovations for everyone!
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Lateolabrax japonicus (Cuvier, 1828)
Chinese Name：鱸魚片
Other Names：Largemouth Bass Sashimi
Product Description：Also known as California bass, body shape: elongated body, flat sides. The back is slightly raised. The flesh is white and delicious. It can be eaten as pasta, fried or boiled. The mucous membranes on the body surface and the fat at the bottom of the swim bladder often have a fishy smell, so avoid getting them on your body. If there is a fishy smell on the surface, it can be removed by scrubbing it with salt or washing it with a brush in concentrated salt water. Or remove odors by marbling or removing dirt. Also watch out for small bones.
Head: The head is longer than the body height. The snout is pointed. The eyes are large. The bivalent teeth are thin and large, band-shaped. There are no teeth on the tongue.
Body surface: covered with small comb scales. The head is covered with scales except for the tip of the snout and both jaws.
Each fin: two dorsal fins, slightly separated. The dorsal fin spines are well developed. The anal fin originates below the sixth ray of the dorsal fin. The pectoral fins are smaller. The pelvic fin is located behind and below the base of the pectoral fin. Caudal fin bifurcated.
Body color: blue-gray back, silvery white on both sides and belly, with irregular black spots on the upper sides. Each fin is colorless. The general length is 40 cm, the maximum length is 1.02 meters, and the maximum weight is 8.7 kg.
Waters: Subtropical coast, western Pacific. Main distribution: Japan to South China Sea.
Variety：There are 3 species of seabass (genus) in the world, including the Japanese seabass L. japonicus, the Chinese seabass L. maculatus and the broad seabass L. latus.
Supply Season：It is produced all year round, and the peak production period is from November to January every year.
Storage Method：Low temperature preservation method is generally used. If you can't eat it completely at one time, you can remove the internal organs, clean them, wipe the surface moisture with a cleaning cloth, and then wrap them in plastic wrap and store them in the refrigerator.
#Should Be / Avoided：
Suitable groups: Most people can eat it. Suitable for people with anemia and dizziness, women with edema of pregnancy and pregnant women with uneasy fetal movement. Contraindications: People with skin diseases, sores and swollen skin should not eat this product. Food compatibility: Suitable for:
1. Seabass and Shiitake Mushrooms: Seabass is rich in protein, vitamins A and B, as well as calcium, magnesium, zinc, selenium and other minerals. Eating it with mushrooms, which are rich in amino acids and other nutrients, can nourish the liver and kidneys and benefit the spleen and stomach. , has a good tonic effect on people with insufficient liver and kidney function.
2. Bass and pumpkin: Pumpkin is rich in carotenoids, and the vitamin D in sea bass, combined with the carotenoids in pumpkin, has the effect of preventing colds.
3. Seabass and protein: Seabass contains more vitamin C, and protein contains vitamin E. When paired together, the two can improve the body's absorption and utilization of vitamin E. It is not only beneficial to the body's nutritional balance, but also provides dietary therapy for improving eyesight and rejuvenating the mind. effect.
Taboo:
1. Seabass and cheese: Cheese is cold and sour, while seabass is rich in protein. Eating the two together can easily lead to diarrhea due to indigestion.
2. Seabass and clams: Clams are rich in zinc, and seabass is rich in copper and iron. Excessive intake of zinc by the human body will lead to the loss of copper and iron.
*Edible Compatibility：
There are no literature reports.
Cooking Skills：Since sea bass is an omnivorous fish, the fat will have a fishy smell, so when making sashimi, it is best to soak it in cold water first. Bass is suitable for soup, grilling, braised, fried or steamed. In addition, France is also very famous for wrapping the whole seabass in pie crust for barbecue.
In addition, there are reports of health hazards due to gnathostome disease when eaten raw, and to prevent parasites, it is necessary to freeze or cook them before consumption. Individuals grown in clean water are delicious and have a low risk of contamination.
Notes：Although the names of California bass and common bass are similar, it is easy to think that they are the same fish when hearing the name for the first time. Actually no! California bass and regular bass are not the same, they are two different fish.
Dish：
Steamed seabass, steamed seabass in soy sauce, fried seabass balls, braised seabass belly, fish head tofu soup, braised seabass in white sauce.
🔸 Supplementary Information：
Chaoshan beef package must be optional
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
🥗 Product Category (English)： Largemouth Bass Sashimi
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
