Braised Monkfish
by Cooking woman snacks
Favorite
Difficulty
Easy
Time
20m
Serving
2
Anglerfish, commonly known as stammering fish, hawkfish, sea hawkfish, anglerfish, etc. Anglerfish is the common name for anglerfish. Anglerfish are medium-sized benthic fishes that generally live at depths of 2 to 500 meters below sea level and are distributed in all major oceans in the world, such as the Atlantic Ocean, the Pacific Ocean and the Indian Ocean.
Anglerfish is rich in vitamins A and C. It is rich in calcium, phosphorus, iron and other trace elements, and has high nutritional value. Its tail muscle can be eaten fresh or processed to make money pine. Its fish maw and fish roe are high-nutrition foods. The skin can be glued, the liver can take cod liver oil, and the fish bone is the raw material for processing fish meal.
In Europe, common anglerfish is an important food fish.
In Kanto, Japan, anglerfish is regarded as the best in the world. It is called "pufferfish in the west and anglerfish in the east". The meat of anglerfish is tight like a lobster, firm but not loose, full of fibrous elasticity, more delicious than ordinary fish, and rich in collagen (so foreigners call it "the poor man's lobster"). The Japanese love to eat angler pot, especially in winter. In addition to hot pot, the Japanese also use anglerfish liver as sushi, and anglerfish liver is also known as seabed foie gras. It is said to have the function of clearing heat and detoxifying skin. The general way of eating is steamed or sashimi. "
Anglerfish is rich in vitamins A and C. It is rich in calcium, phosphorus, iron and other trace elements, and has high nutritional value. Its tail muscle can be eaten fresh or processed to make money pine. Its fish maw and fish roe are high-nutrition foods. The skin can be glued, the liver can take cod liver oil, and the fish bone is the raw material for processing fish meal.
In Europe, common anglerfish is an important food fish.
In Kanto, Japan, anglerfish is regarded as the best in the world. It is called "pufferfish in the west and anglerfish in the east". The meat of anglerfish is tight like a lobster, firm but not loose, full of fibrous elasticity, more delicious than ordinary fish, and rich in collagen (so foreigners call it "the poor man's lobster"). The Japanese love to eat angler pot, especially in winter. In addition to hot pot, the Japanese also use anglerfish liver as sushi, and anglerfish liver is also known as seabed foie gras. It is said to have the function of clearing heat and detoxifying skin. The general way of eating is steamed or sashimi. "
