Chapter 626 Is sea fish salty?
The golden and crispy fish meat is easily separated by chopsticks, and through the touch of the chopsticks, you can clearly feel the crispness of the fish skin.
Tearing off the crispy outer skin, you can feel the tenderness of the fish meat. The oil flows between the fish meat and the fish skin, and the aroma is stimulated by the high temperature, which makes the two hungry people salivate and start eating in the sea breeze.
Cut off the pike head and continue frying. Bifang took a bite of the fish body and the delicious taste spread between his lips and teeth.
The sea lanceolate does not have as many thorns as the river lanceolate, and Bifang was not afraid of getting stuck, so he just sucked off most of it, and then licked his greasy lips.
"Pike is rich in nutrients, tender and delicious , and has a high protein content. It is a delicacy at high-end banquets. The spring pike is the most valuable. Although it is September now, which is not the most plump season for pike, it is still delicious."
The whole pike was eaten, except for the remaining pike head , which was not thrown away. After it was roasted until slightly black, Bifang picked it up and ate it with the bones and meat together. It was crispy and smooth with the taste of the fish brain, and had more layers. Baowais looked constipated when he saw it.
“Can I eat fish heads?”
"Give it a try." Bifang didn't say it directly, but just asked Baowais to try it.
After hesitating for a while, Baoweisi, who had sucked a whole pike, turned the fish bones upside down and pointed the fish head towards himself, with their big eyes facing each other.
It’s not that we don’t eat fish heads. Just look up at the starry sky and you will see that all the fish heads are facing the sky.
But Baowais himself didn't like this thing, but due to Bifang's invitation, he still opened his mouth carefully and took a bite of half of it.
As soon as he took a bite, Bao Weiss's eyes lit up.
After a long period of grilling, the outside of the fish head has become as crispy as potato chips. This crispness is very different from the spine and is more crispy and fragrant.
At the end, you can feel the fish brain bursting, with a strong salty flavor.
Seeing that Baowais was enjoying it very much, Bifang smiled with satisfaction: "The head of the cooked pike is the most fragrant. There has always been a saying among the people that 'even if you lose your car and ox, you won't lose the pike head.'"
The fish brain inside the fish head is roughly in the form of a transparent gelatinous liquid. When cooked, it has a very rich flavor of bone marrow collagen. It is very delicious and can be regarded as the most delicious part of the fish head.
"It also contains a small amount of seawater, so the salty taste is very obvious. Although the fish itself is fragrant, it has no salty taste and tastes rather bland."
[Eh, shouldn’t saltwater fish be saltier? ]
[Seawater fish are salty in nature. Some cooking methods do not require salt at all, as they are salty in nature (smile)]
[…Is the sea fish pickled? ]
Bifang shook his head: "First of all, we have to admit that the salt concentration in the body fluids of marine fish is higher than that in freshwater fish, but in bony fish, the difference is not very large, so it is still necessary to add exogenous salt when cooking fish."
The audience brought out their small stools and pricked up their ears.
"The salt concentration of the body fluids of marine bony fish is lower than that of the external seawater, and they can regulate the osmotic pressure autonomously."
"Marine bony fishes regulate osmotic pressure in two main ways. One is by drinking more water. In addition to the water in their diet, marine bony fishes drink a lot of water directly."
"On the other hand, marine bony fish have special salt-secreting cells on their gills. When swallowed seawater seeps into the blood through the intestines, water is retained, while excess salt is excreted from the gills through the salt-secreting cells. Some other salts are also excreted in the urine, but the renal corpuscles of marine bony fish are very degenerate and the urine volume is very small."
As Bifang explained, he gestured at his neck with his hands, as if there were fish gills growing there as well.
“The salt-secreting cells on the gills are the main way for marine bony fish to excrete salt from their bodies, mainly sodium chloride, while other divalent ions such as calcium, magnesium and sulfate are excreted through urine.
"This ensures a low osmotic pressure environment in the body of marine bony fish. So salt still needs to be added when cooking marine bony fish."
The audience suddenly realized.
Because of this, sea fish and river fish are actually similar. Without salt, they have no taste.
Bao Weisi also listened very carefully.
I have to admit that this charm of being able to answer any question is really powerful.
This kind of erudition in the wilderness brings people a strong sense of security. When you don’t know whether the creature in front of you is poisonous or dangerous, he can easily give you an accurate answer, which reduces a lot of your worries and fears.
"Cartilaginous fish are an exception." Bifang added, and then the audience saw that Bifang seemed to have thought of something and a look of disgust appeared on his face.
Cartilaginous fish...a typical example is sharks.
That smell...
Bifang remembered the white tip shark he had eaten. The shark meat had a strong smell of urine. This is the way cartilaginous fish regulate osmotic pressure, through the concentration of urea in the blood.
"The osmotic pressure regulation method of marine cartilaginous fish is completely different. The osmotic pressure of marine cartilaginous fish is higher than that of marine bony fish, and sometimes even higher than that of seawater."
"They regulate osmotic pressure by changing the urea concentration in the blood. When the urea content in the blood is high, water intake increases, diluting the urea concentration in the blood, increasing urination and reducing urea."
"When the urea content drops to a certain level, water intake decreases, urination decreases, and urea concentration increases. The cycle repeats."
"Because of this strange method, if you really want to eat it, you have to add a lot of salt when cooking cartilaginous fish to suppress the strange taste of cartilaginous fish meat."
[Strange knowledge has increased]
[So shark meat is salty, right? (dog head)]
【Not only salty, but also saucy (funny)】
At the same time, the crabs that were stewed in clean water also recovered. They were red, and seemed to be quite big because no one came to eat them. The body alone was as big as a palm.
It was indeed delicious. Bifang opened the back shell of a crab and found the crab roe inside was quite full.
The two of them ate six fish and six crabs in a row before they stopped.
Bifang ate more cleanly, but Baowaisi ate crabs in a hurry, which made people feel sad.
After a burp, Bao Weisi touched his stomach and exclaimed: "Although there are not many seasonings, this is still a very unforgettable meal in my life. Looking out, there is the sea, the wind, and the endless wilderness. It makes me feel like I have tasted the most primitive natural flavor."
After eating and drinking, Bifang just took a short rest and then looked up at the weather.
In September, it gets dark very late in Central China, around 9pm.
It was only four o'clock, they still had plenty of time.
"Our cave still needs some repairs, a roof, and a wooden door to give a sense of security."
