Grilled Carp
by Jun Meng dark blue
Favorite
Difficulty
Hard
Time
15m
Serving
2
The carp is known as the freshest fish in the sea, with a protein content of up to 21%. And the fat layer under the scales is thick and contains a lot of unsaturated fatty acids. The content of inorganic salts such as calcium, phosphorus, iron, zinc, iodine, selenium, etc. is above 1.2%, which has high nutritional value. The Qing Dynasty Wang Shixiong's "Suishiju Diet Spectrum" recorded: "Grill, Ganping, appetizing, warming the viscera, and tonic. Fresh food is suitable for males, and very white and beautiful females are suitable for fish.
The ancients believed that this fish was dried and tasted better than fresh food. In the past, the production of margarine was abundant and the supply exceeded demand. In addition to fresh food, a large number of them were pickled and dried before being sold to the mainland. Nowadays it is very rare. The flavor of the carp is fresh and mellow, and the taste is excellent. The food industry is known as the saying of "Southern Shark and Northern Shark" and "Let the Shark Go to the Shark". Gaifan fish is not as fresh as before spawning, but the opposite is true for carp. In the late spring and early summer, the shad that swims from the open sea to the offshore waters after spawning, just like the shad before spawning, the meat is the most delicious. The mackerel from the same place, but tastes like ice charcoal, is far from each other. This is the difference before and after spawning. There is also an interesting phenomenon. The larger the scales of freshwater fish, the thicker and fewer bones; the opposite is true for saltwater fish. The larger the scales, the thinner and more bones. A predecessor once said in a poem: "Chunwang family recommends Julao, the flavor of shad can be the same family, and there is also a deep sigh in front of the bottle, even if the vine fragrance hates the thorns." All that is to say is that the mackerel is delicious, but there are so many thorns. The thorns are as thin as a cow's hair, and they are mixed and intertwined, which test people's tongue skills and patience. People who are impatient often don't dare to learn, so they miss the deliciousness. Just like the first person to eat crabs, only those who are adventurous and brave can get the best return. This is a universal creed. The way of eating is no exception.
In my opinion, sucking fish bones requires acrobatics-like dexterity and tacit understanding between the tip of the tongue and the cheeks of the teeth. The result is bound to move us to the highest level of taste enjoyment. The gains that those who have the intention can get in this process between primitive and artistic are more bland and tasteless than chewing large pieces of fish, which is absolutely different. The mackerel is extraordinary, from the outside to the inside, it is omnipresent. The scales of Changyu are hard in texture, but for us, they are just extra waste. However, the scales of the mackerel are still a rare delicacy, the mouth is crisp and tender, and the fragrant and delicious. It's really sighing whenever I see someone who doesn't know how to abandon it like a mess! The fresh mackerel, whether steamed or boiled, is a delicacy. "
The ancients believed that this fish was dried and tasted better than fresh food. In the past, the production of margarine was abundant and the supply exceeded demand. In addition to fresh food, a large number of them were pickled and dried before being sold to the mainland. Nowadays it is very rare. The flavor of the carp is fresh and mellow, and the taste is excellent. The food industry is known as the saying of "Southern Shark and Northern Shark" and "Let the Shark Go to the Shark". Gaifan fish is not as fresh as before spawning, but the opposite is true for carp. In the late spring and early summer, the shad that swims from the open sea to the offshore waters after spawning, just like the shad before spawning, the meat is the most delicious. The mackerel from the same place, but tastes like ice charcoal, is far from each other. This is the difference before and after spawning. There is also an interesting phenomenon. The larger the scales of freshwater fish, the thicker and fewer bones; the opposite is true for saltwater fish. The larger the scales, the thinner and more bones. A predecessor once said in a poem: "Chunwang family recommends Julao, the flavor of shad can be the same family, and there is also a deep sigh in front of the bottle, even if the vine fragrance hates the thorns." All that is to say is that the mackerel is delicious, but there are so many thorns. The thorns are as thin as a cow's hair, and they are mixed and intertwined, which test people's tongue skills and patience. People who are impatient often don't dare to learn, so they miss the deliciousness. Just like the first person to eat crabs, only those who are adventurous and brave can get the best return. This is a universal creed. The way of eating is no exception.
In my opinion, sucking fish bones requires acrobatics-like dexterity and tacit understanding between the tip of the tongue and the cheeks of the teeth. The result is bound to move us to the highest level of taste enjoyment. The gains that those who have the intention can get in this process between primitive and artistic are more bland and tasteless than chewing large pieces of fish, which is absolutely different. The mackerel is extraordinary, from the outside to the inside, it is omnipresent. The scales of Changyu are hard in texture, but for us, they are just extra waste. However, the scales of the mackerel are still a rare delicacy, the mouth is crisp and tender, and the fragrant and delicious. It's really sighing whenever I see someone who doesn't know how to abandon it like a mess! The fresh mackerel, whether steamed or boiled, is a delicacy. "
