Steamed seabass oil wallet

In early April 2021, during the Traditional Day of Fisheries and Aquatic Resources Regeneration Activities in 2021, HCMC Fisheries Department released 30,000 fingerlings, including 20,000 seabass in Can Gio sea.

Steamed sea bass in Hong Kong at a wedding restaurant on Kha Van Can Street, Thu Duc City Seabass is a ‘large’, salty fish (can live in fresh, brackish and salty water) but has a narrow temperature (can not live in water with high temperature fluctuations). In Saigon, when it comes to seabass – a species of white and pink fish – gourmets think of Can Gio immediately. Yes, it is the brackish water area that is rich in natural seabass. But the seabass Can Gio is not equal to the Ca Mau seabass. Ca Mau is rich in brackish water, making the fish as australian as the British model Tess Munster (Holliday). I have the opportunity to see close-up people catching seabass in Rung Sac Ecotourism Area, Can Gio. The site’s scouring service allows visitors to wade into the water to catch fish such as seabass, brown fish, mackerel, etc. Before that time the tour operator scattered piles of scrubs of aquatic things. For a while, the fish gathered to live in the scrub. Visitors come, the tour operator allows staff to cover the net in the scrub and visitors get inside the net to experience the fishing. But brown fish and seabass pose a lot of risks to catchers who are not accustomed to them. The brown fish’s fins are hard, stabbed into the hand, causing terrible pain. With seabass, in addition to the fins, the gills are also sharp, which can cause long cuts for the catcher. Later, when the natural source was scarce, in addition to the annual release of fingerlings in the sea as mentioned above, people also know how to raise this fish from wild seed. Up to now, Can Gio also has places that provide seabass services for the anglers. Consumers do not worry about lack of seabass on the table. However, the world’s consumers’ environmental awareness is increasing; they want the full story of what they consume – from a sustainability, humanistic and nutritional standpoint. Seabass is an option that meets that opinion. In many places, barramundi products are brought to the table with the rate of raising a finished fish is only one fish, compared to the past, the rate of fish loss to farmed fish was high; was condemned. But this awareness does not exist in the seabass farms in Vietnam. Wild seabass usually congregate in estuaries during the rainy season to release sperm and eggs on the day of the full moon and new moon when the tides are most active. The ‘old fishermen’ are very familiar with their behavior, choosing these times to set up sentences. Males are usually smaller than females, because when they are about 3 – 5 years old, they are males, when they reach 5-6 years old, they turn into females, about 80cm long. Seabass went into literature with two poems called the silver fisherman Lu Khe by Mac Thien Tu. An article in Chinese characters in the book Ha Tien Thap Vinh; an article in Nôm in the episode Hà Tiên Cross Cause of the Bay. Lu Khe is the name of a slot of water flowing into the sea. Lu means sea bass – also known as seabass. Seabass can do all kinds of dishes. Anything is not bad. In the past, down to Can Gio, restaurants often introduced sea bass to cook hot pot. But if the fire can’t be controlled, this dish won’t taste good on the meat. Only the sewing head is attractive thanks to the fat. The dish that the wedding reception restaurants often put in is the steamed seabass in Hong Kong. The name of the dish sounded a bit of national pride, as if the Vietnamese did not know how to steam. In this steamed dish, in addition to the fresh seabass that cleans the intestines, it fits a four-inch long plate of mango seeds, there must be plenty of carrots, onions, green onions, seeded chili, all chopped. Spices create coriander and ginger flavors. At the core of it is a delicious, solid soy sauce mixed with cold water. In fact, the meat of the fish just fits a four-inch textured plate that is not tough enough to satisfy the taste of Vietnamese people. Only the seabass caught in the wild weighing a few kilograms or more, which steamed like that, then rolled the rice paper, dipped in special fish sauce, was called excellent. If you want to taste small, only use the method of crispy skin. In this dish, in addition to purple onion, ginger, garlic, dill, there is also turmeric powder and especially Indian garam masal powder (sold at seasoning stores) stir-fried with spinach. Westerners “like the tongue” even more because this dish also has coconut milk added to the stir-fry mixture above. The fish meat is cut into fillets, cut into pieces, fried over medium heat and turned the skin down towards the pan until the skin is golden. The meat texture will now shrink and chewier than steaming soy sauce. Finished fried fish, mixed rice with spices vegetables, spinach, considered as satisfying the taste of the person. Fragrant and fatty again with coconut milk ever since. But seabass, if determined to be caught in the sea – a fish that wants to change the sex must go to the sea or is a fish that only lives in the sea – can make sashimi fish salad with mustard sauce. At this time, the sweetness of the fresh fish meat resonates with the acidity to make the re-fish in mustard mixed with soy sauce and lemon juice, increasing the umami. Mustard sticks on the nose and tears spring up, but the sweet and fleshy fish in the mouth is a ‘traumatized animal’ in cuisine. Seabass stomach is another delicious food, because the texture of the stomach is both chewy and strange. However, the stomach does not go to the buyer to buy the whole ready-made seabass. The stomach is sold separately. Surely you have not tried the fish’s stomach and coconut water? Try it! Online for sale this component is full, prices fluctuate quite. If you want to eat, you must experience places that provide quality and reputable goods. For the full set: For steamed seabass oil, delicious coconut water in the stomach!