Carry fishRich in unsaturated fatty acids, it helps lower cholesterol.For those with high blood lipids and high cholesterol, it is a good choice of fish.It also contains rich trace elements such as selenium and magnesium, which can prevent coronary artery hardening and other cardiovascular diseases, and delay the aging process and reduce the risk of cancer.What are some ways to prepare carry fish?What are the benefits and dietary restrictions of carry fish?Preparation methods for carry fish

Carry fish is a flat sea fish that people love due to its few bones and tender meat, and housewives often enjoy preparing it. It has the nutritional characteristics of oceanic fish: rich in high protein, unsaturated fatty acids, and various trace elements.

ProteinAlbumin, unsaturated fatty acids, and multiple trace elements.The flatfish is nearly rhomboid, flattened on both sides, with a small mouth. Its back is gray-green, while its sides are silver-white. It has small circular scales, long dorsal and anal fins that are symmetrical, large pectoral fins, no abdominal fin, and a deep forked tail fin with the lower lobe longer than the upper.The origin of flatfish is similar to that of flounder. The best quality comes from rivers mouths and Qinhuangdao, and they are typically in the market from May to October, with those caught in June to July being the finest and most abundant.Now let's introduce some preparation methods for carry fish.Clear

Steaming:Preparation steps: main ingredients - 400 grams of flat fish; auxiliary ingredients - 100 grams of pork belly, salt (3 grams), cooking wine (3 grams), Sichuan pepper (3 grams), star anise (3 grams), ginger (3 grams), and green onions (4 grams).

Cooking method:

1. Cut the green onions into chunks, and slice the ginger;2. Clean the fish, remove its gills and innards, then make cross cuts on both sides of the fish, place it in a steamer dish;3. Place the prepared ingredients (green onion pieces, ginger slices, star anise, Sichuan pepper) and pork belly slices with a little salt over the fish;

4. Steam the fish until tender, then remove the green onions, ginger, star anise, Sichuan pepper, and pork belly slices;5. Pour the original broth from the fish dish into a pan to boil it, add salt for seasoning, bring to a boil again, pour over the fish.How to handle carry fishCarry fish is a sea fish, though somewhat fishy, its flesh is very fresh and tender.You can either clear steam or stew it. Such deliciousness might make you pat your belly after eating enough.If you plan on cooking at home, learn how to handle the fish's fishiness too.Should we keep or remove carry fish's head?

In fact, while not very healthy, if you like eating the head, it can be eaten occasionally.

How to quickly remove carry fish scales?

The scales of a carry fish are different from others. They feel smooth when touched. To remove them, start from the tail and work your way up.

How to process carry fish gills?

It's simple, use three fingers and pull out the gills.

Finally, clean the intestines inside the fish. It's easy: cut open the abdomen, remove all visible organs, then discard them.

Nutritional value of carry fish

The meat of golden flatfish contains W-3 series unsaturated fatty acids which reduce cardiovascular disease; its cholesterol content is lower than most animal foods. Its thick and tender flesh, rich in nutrients, makes it a natural nutritional treasure.Due to the fish's shape being flat, people also call it a flat fish.Like other sea fish, carry fish contains high protein, unsaturated fatty acids, and various trace elements; its tender meat and versatile preparation methods make it popular among many.

Here are some descriptions of the nutritional value and benefits of carry fish:The flesh is rich in unsaturated fatty acids which help lower cholesterol. It's a good choice for those with high blood lipids or high cholesterol.It also contains abundant trace elements such as selenium and magnesium, which can prevent coronary artery hardening, slow aging, and reduce the risk of cancer.The fish has benefits like invigorating energy, replenishing blood, strengthening stomach and spirit, lubricating joints, and tonifying bones. It's effective for digestive issues, spleen deficiency with diarrhea, anemia, joint pain, etc.

It can also help children who are chronically ill or have qi and blood insufficiency, fatigue, lack of appetite, etc.Benefits of carry fish

Choose fresh fish; many think that the fresher the better and prefer to eat it immediately after killing.Experts suggest letting a freshly killed fish rest under refrigeration for 4-5 hours before cooking.

After slaughtering, the muscle fibers begin to stiffen, preventing the breakdown of proteins into amino acids, which are key to the freshness of the meat.When the fish transitions from stiffness to autolysis, protein breaks down into various amino acids that are easily absorbed by the body.

If protein isn't fully broken down, the taste won’t be as good, and nutritional content will be insufficient.

The fresh fish must be kept under refrigeration or covered with plastic wrap in a refrigerator for 4-5 hours to kill some parasites and bacteria before consumption.

Benefits of carry fish:1. Warms the stomach; treats gastric coldness.2. Strengthens tendons: alleviates fatigue and improves weak knees and waist.3. Strengthens bones: prevents or assists in treating bone diseases.

4. Lipid-lowering, blood pressure reduction: rich in unsaturated fatty acids which help lower cholesterol; good for those with high lipid levels or high cholesterol. 

5. Anti-cancer, anti-aging: contains abundant trace elements like selenium and magnesium which prevent coronary artery hardening and delay aging and reduce the risk of cancer.

6. Invigorates qi and nourishes blood: suitable for people whose skin lacks luster and are cold in their limbs.

Flatfish can also help children who are chronically ill, deficient in qi and blood, fatigued, or have poor appetite.

Restrictions on carry fish consumption

Be cautious when eating carry fish. People with chronic illnesses or allergies should avoid it.People with wind, diabetes, or chronic conditions should refrain from eating it.Avoid cooking flatfish in animal fat.Carry fish pairs well with:Persimmon, promotes the absorption of vitamin C

Ripe pepper, promotes the absorption of vitamin CAvoid carrying fish with lamb; affects nutrient absorption.Suitable groups: People with chronic diseases or allergies should avoid carry fish.

Restrictions on cooking methods: Avoid frying with animal fat; do not eat with lamb.

Carry fish benefits:

Warms the stomach, treats gastric coldness.

Strengthens tendons, relieves fatigue and improves weak knees and waist.

Strengthens bones, prevents or assists in treating bone diseases.

Lipid-lowering, blood pressure reduction: rich in unsaturated fatty acids which help lower cholesterol; good for those with high lipid levels or high cholesterol.

Anti-cancer, anti-aging: contains abundant trace elements like selenium and magnesium which prevent coronary artery hardening and delay aging and reduce the risk of cancer.

Invigorates qi and nourishes blood: suitable for people whose skin lacks luster and are cold in their limbs.

Flatfish can also help children who are chronically ill, deficient in qi and blood, fatigued, or have poor appetite.

Care should be taken when eating carry fish. People with chronic diseases or allergies should avoid it.

People with asthma, diabetes, or chronic conditions should not eat it.

Avoid frying flatfish with animal fat.

Do not eat with lamb.

Carry fish benefits:

Invigorates qi and nourishes blood: suitable for people whose skin lacks luster and are cold in their limbs.Suitable groups: People who are chronically ill or have a deficiency of qi and blood should avoid carry fish.Cooking tips: Fish eggs can be toxic, causing dysentery.

Chinese seabass +Sichuan peppers, enhancing the absorption of vitamin C

Avoid Chinese seabass +mutton, affecting nutrient absorption

Applicable population: Chinese seabass is considered a 'reducing food', so those with chronic diseases or allergic dermatitis should avoid eating it.

Note: Avoid frying Chinese seabass in animal oil;Do not eat with mutton.

Chinese seabass benefits by strengthening the body, nourishing blood, replenishing the stomach and essence, lubricating joints, and softening tendons and bones. It is effective for digestive disorders, spleen deficiency diarrhea, anemia, joint pain, etc.Chinese seabass can also be used to treat long-term illness in children, blood and qi deficiency, fatigue, loss of appetite, etc.

Tip: The fish roeis toxic and may cause dysentery.It is poisonous and can cause dysentery.