[美食节活动] -Shad 鱼

君遥

1
今天去河钓鱼,桶钓(或嘴钓)得3条.94别人给的(但他们钓上后,我有帮忙捞).
鱼长1尺半吧,比锅大
2
刚吃了-shad鱼
鱼籽一盆,鱼头两个.汤特鲜

特别声明:鱼我有做烹饪的,我加了盐的

清水+盐

鱼肉,汤都鲜得令人难忘,我从来没吃过这么鲜的鱼.所以说,天然就是最好的调料.


如梦令  
临水一竿垂候，鱼蹦追捞湿透。
渔获喜心头，煎炸焖蒸陪友。
红酒，红酒，鲥嫩鲜滑知否?

curiosity2009

红酒来了，分俺一口鱼汤吧

coolboy

说说鲥鱼 (Shad)           [coolboy]
http://blog.hjenglish.com/coolboy/archive/2005/10/15/151356.html

My favorite food is fish and one of the best fish is shad (鲥鱼). Shad’s meat is freshly delicate and very tasty because its meat texture is woven by many, many tiny bones. Cool man Jin Shengtan often said that there were three pities in his life: (1) too many bones in shad, (2) no fragrance from cherry-apple, and (3) the unfinished Dream of the Red Chamber. [才子金圣叹常说人生有三恨：“一恨鲥鱼多刺，二恨海棠无香，三恨红楼梦未完。” ]

Shad is extremely expensive in China for its very good taste and relative rareness.

Shad is extremely, extremely cheap in western countries and sometimes is called trash fish because westerners do not use chopsticks and they do not know how to take the tiny bones out in order to enjoy the delicateness of the fish meat.

I used to regularly cook and consume shad when it was available (and also stored some in a freezer in later season), either steaming it with scallions or cooking it in soy sauce with sugar and vinegar. If the fish is fresh and live then it is always better to steam it. Also, shad scales should be kept while steaming it for the oily nutrient will be dissolved into soup to make it delicious. Alternatively, the sugar-vinegar style has its rich taste that I too like it very much.

Later, I learnt the true scientific reason for its good taste: it contains much richer cholesterol than other fishes, say, rock fish or tilapia. A higher cholesterol level is not good to one’s health. This actually fits very well to a principle that anything tasting good is generally not good to one’s health. So, I quit consuming shad afterwards.

源济

这个好，我也会！

君遥

curiosity2009 发表于 2012-5-6 12:02
红酒来了，分俺一口鱼汤吧

上鱼汤

君遥

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cool老大好文章

君遥

源济 发表于 2012-5-6 12:22
这个好，我也会！

简单天然最美,最高级的烹饪是不加调料的

君遥

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cool老大不说我还不知道,
网上搜得
鲥鱼（学名：Tenualosa reevesii）俗称迟鱼，属辐鳍鱼纲鲱形目、鲱科、鲥属。为中国珍稀名贵经济鱼类，鲥鱼与河豚、刀鱼齐名，素称长江三鲜。“鲥鱼产于长江下游，以当涂至采石一带横江鲥鱼最佳美，素誉为江南水中珍品，古为纳贡之物。然而而近年来，长江水生物种频频告急，继扬子鳄、中华鲟、白鱀豚、胭脂鱼之后，长江鲥鱼又发生危机。1988年鲥鱼被列入中国国家重点保护野生动物名录中第一级的保护物种。

Read0nly

这是在Oregon钓的吧，细刺很多，美国人不好这口。

君遥

Read0nly 发表于 2012-5-6 15:40
这是在Oregon钓的吧，细刺很多，美国人不好这口。

细刺多也有好处,鱼肉鲜美,慢慢吃,有利减肥

Read0nly

君遥 发表于 2012-5-6 15:57
细刺多也有好处,鱼肉鲜美,慢慢吃,有利减肥

是，国人和美国人在吃鱼方面差异挺大。俺前些日子跟老美同事提起带鱼，愣没听说过。

君遥

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因为鱼够大,刺也大,我不觉得有什么困难呀
鱼肉倒是挺鲜的

coolboy

君遥 发表于 2012-5-6 14:28
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cool老大好文章

谢你的好帖。可能至少有十年没吃鲥鱼了。过两天也再去买一条做了来杀一杀嘴里的小馋虫。

福多多

细骨鱼老广喜欢用布袋装着熬汤，事后整袋处理掉就行了。

silicon_beaver

福多多 发表于 2012-5-6 17:00
细骨鱼老广喜欢用布袋装着熬汤，事后整袋处理掉就行了。

Exactly!

天地

你运气真好，只是鱼倒了霉　

活的不知超市可有

Read0nly

君遥 发表于 2012-5-6 20:22
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因为鱼够大,刺也大,我不觉得有什么困难呀

鲥鱼在国内很火，这个俺知道。只是俺吃鱼的水平不高，碰上刺多的只顾上挑刺，就品不出鱼的鲜味。说鱼的鲜味，俺喜欢Crappie，一种小淡水鱼，没有小刺，稍微煎一下，加一点盐，味道很不错。

君遥

回复 福多多 的帖子

鱼肉嫩的话,有细刺想是因为-要用细刺把鱼身撑起来,用筷子比刀叉易挑出刺间的鱼肉.我想这是为什么中国人不太介意的原因

君遥

coolboy 发表于 2012-5-6 20:50
谢你的好帖。可能至少有十年没吃鲥鱼了。过两天也再去买一条做了来杀一杀嘴里的小馋虫。

我这每年只有这一月能钓着,我放个桶,他们钓着后9把鱼放进来了,免费.
你们买多少钱/磅?

君遥

天地 发表于 2012-5-6 21:57
你运气真好，只是鱼倒了霉　

活的不知超市可有

鱼其实挺幸福的,能到我肚子里旅游一圈
这鱼一离开水马上94,估计店里没活的