Kev paub txog Grey mullet fillet

Grey mullet tau muab faib thoob ntiaj teb nyob rau hauv cov chaw kub thiab muaj xyoob ntoo, subtropical, thiab temperate seas. Lawv muaj lub cev khov kho, yuav luag cylindrical nyob rau hauv pem hauv ntej thiab tom qab compressed nyob rau hauv lub rear. Lawv feem ntau nyob hauv ntug dej hiav txwv xuab zeb lossis av nkos hauv qab dej nrog qhov dav salinity, thiab tuaj yeem nyob hauv cov dej tshiab, dej brackish, thiab dej hiav txwv, ua rau lawv zoo heev aquaculture hom nyob rau ntawm ntug dej hiav txwv.

Grey mullet fillet feem ntau xa mus rau cov hlais, tsis muaj pob txha (Mugil cephalus). Lawv tuaj yeem noj nyoos (xws li sashimi), kib, steamed, los yog siv rau hauv do-fries, zaub nyoos, thiab lwm yam. Cov nqaij yog mos, muaj ob peb pob txha, thiab ib tug tshiab tsw; lawv nyob ntawm lawv cov rog tshaj plaws thiab qab tshaj plaws thaum lub caij nuv ntses caij nplooj ntoos hlav (Lub Peb Hlis-Tsib Hlis).

• Txoj kev noj mov:

Feem ntau ua sashimi (tshwj xeeb tshaj yog nyob rau hauv Kauslim thiab Nyiv, hu ua "mullet sashimi" los yog "Sunrise" sashimi, vim yog cov ntshav liab ntawm daim tawv nqaij -rau- nqaij ntshiv), kib slices (yias{2}}kib los yog coated nyob rau hauv batter thiab crispy), steamed slices​​, los yog nyias nyias nyias. vinegar, thiab chili sauce).

• Xaiv cov ntsiab lus:

Xaiv cov tshiab, ruaj, thiab tsis muaj ntxhiab mullet midsections; cov hlais yuav tsum yog translucent. Yog tias noj nyoos, xyuas kom meej ultra-kev kho mob khaub thuas txias txias (kom tua kab mob).

• Classic Cooking Methods:

Crispy kib mullet slices (crispy on sab nraud, sib tw rau sab hauv, qab zib, qaub, salty, thiab savory), lauj kaub -fried mullet slices (marinated nyob rau hauv Ginger thiab caw kom txog thaum Golden xim av ntawm ob sab), thiab nyoos mullet zaub xam lav (Korean style, pab nrog dib strips thiab sauce).