The colorful fishalso has a beautiful name called "butterfly fish".Is it because the multi-colored fish resembles a butterfly?Not exactly, only because when the multi-colored fish is happily playing, its posture is as graceful as that of a butterfly.Is this beautifully named multi-colored fish a sea fish?Let's follow MamaNet Encyclopedia to step into the inner world of the multi-colored fish, peeling layer by layer to reveal its true nature and determine whether it belongs to sea fish. Also, how to make it delicious and what are the precautions for eating.

Is the multi-colored fish a sea fish

Is the multi-colored fish a sea fish?Yes, the multi-colored fish is a sea fish.

The multi-colored fish is a sea fish, an elegant and beautiful butterfly fish, widely recognized as of high quality.one of the best flatfish.It was also called "sea rooster" by ancient Romans, indicating how much people love this fish.Let's take a look at some features of the multi-colored fish:Feature one: color change in abdomen

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The shape of the multi-colored fish is similar to that of brown sole. It has a flat body and an oval shape with both eyes on the left side of its head, the left side of the body being light brown with irregular spots, while the belly color is lighter and can change with the surroundings to hide itself from predators.

Feature two: intelligent ambush

In natural seas, multi-colored fish have the ability to ambush prey.

Common targets include spottedmugilids, striped mugilids, white mugilids andprawns.Feature three: can be farmed year-round

The adult multi-colored fish survive in water temperatures of 2-36°C, grow best at 16-32°C, with optimal growth temperature being 21-26°C.

During the breeding period, the most suitable salinity is 18‰ to 30‰. After metamorphosis, young fish and adult multi-colored fish can withstand a wide range of salinities, from 0‰ to 30‰.How much does the multi-colored fish cost per pound

The multi-colored fish is favored by many due to its tender meat without bones or scales.

However, such a luxurious lifestyle cannot be afforded by all households.Just like the multi-colored fish, it is not as expensive as abalone, shark fins, and sea cucumbers but also not as cheap as tofu and sprouts.So how much does the multi-colored fish cost per pound?In fact, there is no unified price for multi-colored fish. Prices vary due to different seasons, regions, sellers, etc., ranging from 20 yuan to 40 yuan or even more per pound.For most families, this price is acceptable.However, those who can afford it should not consume it frequently as it may burden the liver; meanwhile, those on a tight budget should also avoid eating too much and occasionally enjoy multi-colored fish without overdoing it.How to remove scales from the multi-colored fish

Actually, the multi-colored fish has no scales, so there is no need for scale removal. It's puzzling if this makes you feel uninformed.

Since no scaling is needed, how should we prepare the multi-colored fish before cooking?Firstly, to enjoy the fresh taste of the multi-colored fish, do not be lazy and buy a lively one from the seafood market.Although no scale removal is necessary, the fish bought at the market often has much dirt attached.Therefore, we need to clean both inside and outside thoroughly.Secondly, after cleaning, proceed with treating the fish's body. Well-seasoned fish meat tastes best.How can the meat be well seasoned?

Just make a cut on the fish’s back.

Finally, steaming is the best way to cook multi-colored fish, so prepare the materials and utensils needed for steaming.All preparations complete, start boiling water to steam the fish now.How to kill the multi-colored fish

Looking at this flat-shaped fish, you might not know where to begin.

Don't know how to start killing a multi-colored fish?Think about why you need to kill it: to clean its internal organs, wash out its belly, for healthier consumption.

With these in mind, you should already have an idea of how to do it. Here are the steps:1. Find the small belly (usually on the left side near the head), use scissors or a small sharp knife to cut and remove internal organs;2. Remove the gills with your fingers or using scissors;3. Wash the fish thoroughly.

4. Alternatively, make an opening from where the gills are and remove both the gills and internal organs together;5. Peel off thefish skinby tearing it at the gill area; the whole piece will come off.With that done, you have successfully prepared the multi-colored fish for cooking!Precautions:

1. Live multi-colored fish struggle strongly, so secure them on a cutting board before handling;

2. Even though it has no scales, the multi-colored fish still has some fishy smell that can be removed by soaking in water with vinegar and pepper.How to remove the fishy smell from the multi-colored fishDon't think that because of its flat and scaleless body, there's no fishy smell.This is a misconception as multi-colored fish also have a fishy smell.Here are three tips:

1. Rinse the fish after opening it and place it in cold water with a little vinegar and pepper to remove any earthy taste.

2. Soak live fish in saltwater made by mixing half an ounce of salt with 5 pounds of water for about an hour, or for two hours if using a dead fish, the earthy smell will disappear.

3. Clean out as much blood and organs as possible during preparation, add seasonings like ginger, garlic, etc., to further reduce any fishy smell.

MamaNet Tip: Remove fishy smell from hands and kitchen utensils

Use tea leaves to remove the fishy smell on your hands after washing fish. Rubbing with tea leaves will clean off the smell.

Fish or shrimp containers can be cleaned by soaking in a tea infusion for 8-12 minutes, which also removes the fishy smell.Stained pots from cooking fish can have their strong fishy smell removed by adding tea infusion and simmering briefly.How to prepare multi-colored fish

The multi-colored fish can be prepared in various ways. Two popular methods are steaming with a spicy sauce or plain steamed.

Steamed multi-colored fish (with spices)

Ingredients: one fresh multi-colored fish (about 1.5 pounds), one onion, one piece of ginger, one teaspoon of salt, one tablespoon of cooking wine, some soy sauce, oil and

red pepper

strips.

Steps:Firstly, ask the fishmonger to clean and remove the internal organs and gills for you. Rinse the fish thoroughly with water until no blood residue remains.Make three diagonal cuts on the fish’s body for faster cooking and better flavor absorption.Rub salt and cooking wine all over the fish and in its belly, let it marinate for 10 minutes.

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Boil enough water to fill a steamer. Place sliced ginger and onions on the fish, then steam for 7-8 minutes or until done. Insert a toothpick to check if the flesh is easily pierced.While cooking, prepare finely chopped green onions or coriander in cold water to make them curl nicely.After steaming, remove the ginger and onions from the fish dish.Arrange the prepared green onion or coriander over the fish, then heat 2 tablespoons of oil until smoking hot. Pour over the fish and add soy sauce with a little water.Finally, arrange some

corianderfor garnish around the dish.During salting, the brine passes through both gills and enters the blood.fluid.After an hour, the earthy smell can disappear.If it is a dead fish, soak it in salt water for two hours to remove the earthy smell as well.

3. When slaughtering the fish, try to wash out as much of the blood as possible.add seasonings such as green onion, ginger, and garlic during cooking; the earthy smell can be basically removed.Mom's Web Tips: Remove Fishy Odor from Hands and Cookware

Tea residue removes fishy odor.

For hand scent after washing fish, use tea leaves to rub, which can remove the fishy smell on your hands;for utensils that have held fish or shrimp, soak them in a mixture of tea residue for 8-12 minutes before cleaning; it is easy and removes the fishy odor.For pots used to fry or cook fish with strong fishy smell, add some tea residue water, boil for a while, and the fishy and unpleasant odors can be removed.How to Cook Seabream

How to make seabream?

Seabream can be made into steamed seabream, pan-fried seabream, roasted seabream, braised seabream, or seabream soup, etc.Here are the methods for two of them:Aromatic Oil SeabreamIngredients: one seabream weighing about 1 catty (about 0.5 kg), ginger slices to taste, chopped green onion a little, salt a little, chicken essence a little, cooking wine a little,oyster sauce

a little, white pepper powder a little.Process:

1. Clean the seabream after killing it and place it in a large dish, sprinkle with salt on both sides and marinate for 10 minutes.2. Place ginger slices on the fish's body, sprinkle a little cooking wine, pour a little oyster sauce or braised fish soy sauce, chicken essence.3. Steam the fish over high heat in an open pot for 5 minutes.4. Remove the fish from the steamer after steaming, remove the ginger slices, sprinkle with chopped green onion and add a little oyster sauce; pour hot smoking oil to pour on it, then sprinkle a little white pepper powder before serving.Steamed SeabreamIngredients: one fresh seabream (about 1 catty and a half), green onion 1 stalk, ginger 1 piece, salt 1 teaspoon (5 grams), cooking wine 1 tablespoon (15 ml), soy sauce for steaming fish as needed, oil,red pepper

strips as needed.

Process:

1. After purchasing a live seabream from the market (about 1 catty and a half in weight), have it cleaned by the vendor at the market, removing internal organs and gills.

Clean the processed fish thoroughly with clear water until clean, without any blood water left.

2. Cut three diagonal incisions on the seabream's body to facilitate faster cooking and better flavor absorption.

Rub the entire surface of the fish and inside cavity with salt and cooking wine, marinate for 10 minutes.

3. Boil an appropriate amount of water in a steamer pot; place some ginger slices and green onion segments on the seabream's body, then place the fish into the steamer.4. Steam over high heat for 7-8 minutes. Check if the fish is cooked by inserting a toothpick from one side of the fish to the other; it should pass easily through the flesh indicating proper doneness.5. After steaming, remove the ginger and green onion segments, discard the cooking liquid that seeped out during steaming.

Prepare finely chopped green onions or scallions for garnish by cutting very fine and soaking in cold water to remove excess mucus; this will make the scallion strands curl naturally.

6. Once the fish is done, discard the ginger and green onion segments, drain off any seepage liquid from the steaming process.Evenly place the cut scallions or red pepper strips over the surface of the fish.

7. Heat 2 tablespoons of oil in a pan until 80% hot (just before smoking), then turn off the heat, pour the hot oil onto the scallion strands.8. Take advantage of the remaining warmth from the hot oil pot, add the soy sauce for steaming fish and a small amount of water into it.

9. Finally, carefully pour the heated sauce around the edge of the dish containing the seabream, surround with some

coriander

for garnish as needed.

After the fish is steamed, discard the ginger and scallions, and pour out the water that seeped out during steaming.Evenly place the sliced green onion and red pepper on top of the fish.

Heat 2 tablespoons of oil in a wok until it's 80% hot (when smoke starts to rise), then turn off the heat and drizzle the oil over the scallions.

While the wok is still warm from the heated oil, add in some Oyster Sauce, and a little bit of water.

Finally, pour the heated sauce around the edges of the fish platter, using an appropriate amount.cilantroto surround the plate.