The official name of the "skinfish" is the green fin and horse skunk (Gallidae). It also has horsefish, elephantfish, squid, tanner knife, bread fish, mutton fish, grilled fish, rat fish, etc. The mink skin is flatter than the side and has a long oval shape, similar to the horse's face, usually about 10 to 20 cm in length and weighing about 400 g. The head is short, the mouth is small, and the teeth are dentate. The eyes are small, high in height and close to the back. Hole small, located below the eye. Scales small, villous. Body blue-gray, no sideline. The first dorsal fin has 2 fin spines, the first fin spines is thick and has 3 rows of barbs; the pelvic fins degenerate into a short spine attached to The end of the belt cannot move, the shape of the anal fin is similar to that of the second dorsal fin, starting from the rear of the anus, the caudal peduncle is long, the caudal fin is truncated, the fins are tea green, and the second dorsal fin, pectoral fin, and anal fin are all green, hence the name.
In addition to the hard-boned fish that protrudes from the back of the fish, the squid fish is particularly skinned with rough skin, such as sandpaper. For this reason, the fruit and vegetable card must be peeled off before cooking. The popular name of "skinfish" came.
The molting fish is a very nutritious fish. Its protein content is particularly high. It contains 1.92 g of protein per 100 g of fish. Other nutrients include trace amounts of fat, calcium, phosphorus, and iron.
Mink skin fish can be used for medicinal purposes, healing stomach, mastitis, gastrointestinal bleeding. Its skin can be made into gelatin.
As a dish, Chinese herbalist Wong Wade has a special appreciation for the delicate, no smell of mink fish. Because this fish is relatively light, it's best to use lobster sauce, soy sauce, ginger, and garlic. Slicing the soup, seasoning it with a little chopsticks and ginger, rumors are better than sashimi, and slicing the noodle soup is also delicious. It does not matter.
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