Wudi Barracuda [Shandong Wudi Specialty]

What is the Wudi Barracuda? Authentic Shandong Wudi Specialty: Wudi Barracuda

Summary:Do you want to know what Wudi Barracuda is? This article is a detailed introduction to the Shandong Wudi specialty - Wudi Barracuda. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Wudi Barracuda. The full text takes about 4 minutes to read, mainly including the basic introduction of Wudi Barracuda and its nutritional value? What are the product features of Wudi Barracuda? How did the history of the Wudi barracuda come about? Tasting and eating methods of Wudi barracuda

Basic introduction of the Wudi barracuda

The barracuda is a shallow water fish species in the nearshore, which prefers to inhabit and forage in the areas where there are many saltwater and freshwater intersections in river mouths.

. The estuaries of Zhangwei New River, Majia River, Dehui New River, Chaohe River and Taoer River along the coast of Wudi County are excellent places for barracuda to live. Therefore, barracuda is a local fish resource in Wudi County and nearby coastal areas

1. Warm and Tonifying Qi

Fish meat is delicate in texture and has functions such as warming and nourishing qi, warming the stomach, and moisturizing the skin. It is a warm and nourishing health food. Fish meat has low fat content, low heating energy, and has functions such as nourishing qi and blood, softening tendons and bones

2. Intelligence

Fish meat contains protein, calcium, phosphorus, iron, vitamin B1, and lecithin, which can enhance memory, thinking, and analytical abilities, and delay cognitive decline

3. Health Care

Fish meat has functions such as nourishing blood, improving eyesight, promoting menstruation, preventing miscarriage, facilitating childbirth, stopping bleeding, and stimulating lactation

The body of the barracuda is nearly cylindrical, 50 centimeters long, silver gray, with red upper edges of the eyes, a wide head, slightly flat, a straight and horizontal mouth, a protrusion on the lower jaw, a depression on the upper jaw, and two dorsal fins. The cooked barracuda is fragrant with its head, and there is a saying in folk culture that goes, 'If you lose your cart and cow, don't lose your barracuda head.'

The barracuda is a common economic food fish in the Yellow and Bohai Seas. It mainly inhabits the confluence of salty and freshwater rivers in Haikou and feeds on microorganisms in the bottom mud. In spring, it lays eggs near the estuary in March and April, and young fish often swim upstream with the tide to survive at the estuary, becoming one of the main fish farming objects in the harbor

Tasting and eating methods of Wudi barracuda

barracuda soup

Ingredients

1 barracuda, 1 carrot, seasoning: 4g ginger, 4g scallion, 4g garlic, 2g dry red chili, 4g salt, 10g milk, 4g cooking wine, 2g pepper powder, chicken essence

Method

1. Remove scales, gills, internal organs, and black film from the barracuda, clean thoroughly, and slice the carrots

2. Add a little oil to the pot and fry the barracuda until both sides turn slightly yellow

3. Add boiling water, and add the fried barracuda, ginger, scallions, garlic, dry red chili, and milk. Cook over high heat for 10 minutes<4. Add carrots and simmer over low heat for 5 minutes

5. Finally, add salt, cooking wine, pepper, and chicken essence to the pot