Konosirus punctatus, the Dotted gizzard shad, is a species of fish that occurs in the west Pacific Ocean along the Asian coast. .
In Japan the adult fish is called konoshiro while the younger are called kohada (or shinko). The young catch are pickled in vinegar, and subsequently used standalone or as a neta for sushi. The silvery skin with dotted marking is kept on when used as sushi or su-jime, although the epidermis (usukawa or "thin skin") may or may not be peeled away.
In Korea, we either grill or eat it in raw,etc. There is a legend in Korea..
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전어 굽는 냄새가 하도 고소해서 시집을 버리고 나가던 며느리가 마음을 돌려 돌아온다는 뜻으로,
전어가 대단히 맛이 좋음을 이르는 말.
this means that in ancient Korea, when the daughter-in-law intended to escape from house or the daughter-in-law had left the family, when she smelt the smell while the mother-in-law was grilling the fish, she would return home without hesitating. This indicates that how delicious this fish is.....^-^
窩斑鰶,俗名扁屏仔、油魚、海鯽仔,為輻鰭魚綱鯡形目鯡科的其中一種. 本魚分布西北太平洋區,包括日本、台灣、中國東海、南海、香港等海域
本魚體呈銀白色,背部略帶黃色調。主鰓蓋後緣,胸鰭上方有一長卵形黑斑,體中線上半部有5~6列細小黑色斑點。背鰭最後3枚軟條延長呈絲狀,約略可達尾鰭起點。背鰭有軟條16~20枚。臀鰭有軟條19~27枚。體長可達32公分。
在韩国,韩国人喜欢煎烤或当生鱼片吃等料理法。 其中也有一段传说 。。。。
“已离家出走的媳妇或打算离家出走的媳妇,在闻到家婆在煎烤窩斑鰶,俗名扁屏仔、油魚、海鯽仔的香味时,会情不自禁返回家门或打消离家出走的念头。 言外之意,是指这鱼有多美味。。。。
Ingredient:
Konosirus punctatus / the Dotted gizzard shad
salt
cooking oil
Method:
1. Remove the intestine of fish, wash ,drain and rinse.
2. Sprinkle some salt on it.
3. Put some cooking oil on the pan ,grill until golden brown colour.
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