Steamed Barracuda—the First Freshest in Spring
by Jun Meng dark blue
Favorite
Difficulty
Hard
Time
20m
Serving
2
When the warm spring sun shrouded the sea, as the thin ice began to melt, the barracudas that had been dormant for a winter became active again. At this time, the barracudas that came up were caught, and the fishermen in Weihai used to call them "kailingsuo". It is the first batch of fish caught after the beginning of spring, and it is known as the "first freshest in spring".
Barracuda is a ray-fin fish of the genus Goldenpike. It has a fierce and aggressive personality. It loves to move out in groups. It is widely known for its large size (up to 1.8 meters) and fierce appearance. Barracuda has a long cylindrical body, a pointed mouth, a broad chin, a shuttle-like head, and protruding canine teeth. The two dorsal fins are separated. There are five needles on one side, and one needle and nine radial lines on the other side. The horizontal lines of the whole body are obvious.
Barracuda is a common economic edible fish in the Yellow Sea and the Bohai Sea. It mainly inhabits the confluence of seawater and fresh water. It feeds on microorganisms in the bottom mud. It spawns near the estuary in March and April in spring. The juveniles often follow the tide and live in the estuary. , Has become one of the main fish farming objects in the seaport.
"Kailingsuo" was the first batch of barracuda caught after the ice melted, so it got its name. Folks have always said "Eating Kailingsuo is too rare to say". It's a good time to eat barracuda, and barracuda is not only harvested in spring, but in June and July, the meat of barracuda is soft and there is a smell of soil in the entrance, the taste is far different from that in spring. In winter, barracudas live in the deep sea and basically do not eat. They rely on their own fat to maintain their lives. Therefore, there are less bile and debris in the abdomen, and the meat is fresh and tender. Spring is the best time to eat barracudas.
Barracudas like to inhabit river mouths and bays. They are more lively and good at jumping. They often swim upstream in groups in countercurrents. They mainly eat microorganisms in the bottom soil. In winter, when the sea temperature is relatively low, groups of barracudas will dive into the deep sea to survive the winter. Barracudas in the dormant period rarely eat. As the temperature rises, everything recovers. Barracudas will swim in groups before and after the lunar sting. Foraging near the bay, in mid-to-late April, barracuda began to lay eggs near the shore and then grow here. In summer, the water temperature on the beach becomes higher. At this time, the barracuda will swim to the deep water again, and then wait for the cool autumn to swim back to the shore.
There are many ways to eat barracuda. People at the seaside prefer braised or braised sauce. Although the taste is good, the flavors of food cooked with condiments are more or less lost. I prefer the steamed method to preserve the umami taste of barracuda to a greater extent. "
Barracuda is a ray-fin fish of the genus Goldenpike. It has a fierce and aggressive personality. It loves to move out in groups. It is widely known for its large size (up to 1.8 meters) and fierce appearance. Barracuda has a long cylindrical body, a pointed mouth, a broad chin, a shuttle-like head, and protruding canine teeth. The two dorsal fins are separated. There are five needles on one side, and one needle and nine radial lines on the other side. The horizontal lines of the whole body are obvious.
Barracuda is a common economic edible fish in the Yellow Sea and the Bohai Sea. It mainly inhabits the confluence of seawater and fresh water. It feeds on microorganisms in the bottom mud. It spawns near the estuary in March and April in spring. The juveniles often follow the tide and live in the estuary. , Has become one of the main fish farming objects in the seaport.
"Kailingsuo" was the first batch of barracuda caught after the ice melted, so it got its name. Folks have always said "Eating Kailingsuo is too rare to say". It's a good time to eat barracuda, and barracuda is not only harvested in spring, but in June and July, the meat of barracuda is soft and there is a smell of soil in the entrance, the taste is far different from that in spring. In winter, barracudas live in the deep sea and basically do not eat. They rely on their own fat to maintain their lives. Therefore, there are less bile and debris in the abdomen, and the meat is fresh and tender. Spring is the best time to eat barracudas.
Barracudas like to inhabit river mouths and bays. They are more lively and good at jumping. They often swim upstream in groups in countercurrents. They mainly eat microorganisms in the bottom soil. In winter, when the sea temperature is relatively low, groups of barracudas will dive into the deep sea to survive the winter. Barracudas in the dormant period rarely eat. As the temperature rises, everything recovers. Barracudas will swim in groups before and after the lunar sting. Foraging near the bay, in mid-to-late April, barracuda began to lay eggs near the shore and then grow here. In summer, the water temperature on the beach becomes higher. At this time, the barracuda will swim to the deep water again, and then wait for the cool autumn to swim back to the shore.
There are many ways to eat barracuda. People at the seaside prefer braised or braised sauce. Although the taste is good, the flavors of food cooked with condiments are more or less lost. I prefer the steamed method to preserve the umami taste of barracuda to a greater extent. "
