Bama Oil Fish [Guangxi Bama Specialty]

What is Bama oil fish? Authentic Guangxi Bama Specialty: Bama Oil Fish

Summary:Do you want to know what Bama Oil Fish is? This article is a detailed introduction to the Guangxi Bama specialty - Bama oil fish. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Bama oil fish. The full text takes about 3 minutes to read, mainly including the basic introduction of Bama oil fish and its nutritional value? What are the product features of Bama oil fish? The production method of Bama oil fish, the tasting and eating method of Bama oil fish, etc

Basic Introduction of Bama Oil Fish

Bama Oil Fish, produced in Panyang River, Bama, Guangxi, China, is a specialty of Guangxi. Its meat is delicious, highly edible, and has certain medicinal value, earning it the title of "underwater ginseng"

Method of making Bama oil fish

Bama oil fish has a lot of fat, so local residents do not add cooking oil when frying oil fish: put the oil fish into the pot, fry it over low heat, and the fish oil will slowly seep out from the body.

. You don't need to add any ingredients to fried fish, just add some salt. Although the method is simple, the locals are very artistic when frying oily fish. The fried oily fish should be neatly arranged in a line, and the first side should be fried until the scales turn yellow, then turned over to fry the second side. According to local chefs, when dissecting fish, simply use the tip of a knife to gently cut the area under the gills and extract the bitter tasting fish bile. There is no need to dissect the fish body, wash it and fry it in a pot before consumption

Tasting and Eating Methods of Bama Oil Fish

Bama oil fish is light in weight, about 20 per 500 grams, but its meat consumption rate is high. Bama oil fish has thin bones, so eating Bama oil fish can prevent spitting out bones