Why should Ankang fish be skinned?

The skin of Ankang fish is tough, not delicious, and tastes bad, so it should be peeled.

Ankang fish is known to everyone who lives by the sea. Because it has a very unique appearance, it can be said that it looks a bit scary, so it also has a name called ghost fish. It is a kind of fish that lives in the deep sea, so its meat is very tender. Its liver and fins are quite delicious. In the past, when materials were scarce, people would dry the salvaged Ankang fish in summer and keep it for the winter.

Ankang fish can not only be eaten raw, but also its liver is a first-class food with rich nutrition and low cholesterol, so it is very precious. There are many Ankang fish in winter, which is most suitable for making hot pot. Ankang fish caught at sea are generally female, and males are generally not seen. This is because the male fish parasitize the female fish at a very young age, and most of them have become one with the female fish.

Extended data:

Ankang fish liver-goose liver in the sea

Ankang fish liver, also known as French foie gras in the sea, is a delicious food that cannot be missed in Japanese cuisine. There are not many ways to make Ankang fish liver, such as cooking with vinegar sauce and cooking with sauce. The key is that the ingredients are fresh. Fresh fish liver is cooked with white wine (or sake) and cut into pieces with ice. Its liver tastes soft and refreshing, less greasy than foie gras, more meticulous than duck liver, and never tires of eating it.

Although Ankang fish is huge, they are all professional fishing experts, because it really has a fishing rod. Different kinds of ankang fish are different in length, thickness, size and hardness. Some fishing rods can even glow at the top. Once they find a small fish near the bait, they will open their mouths and suck it into their mouths.

Although Ankang fish is big, its head is huge and fleshless, and the only part that can eat meat is its tail. Ankang fish is as tight as lobster, tight but not loose, elastic, more delicious than ordinary fish and rich in collagen.

References:

Baidu encyclopedia-Ankang fish