Saury

Introduction

The saury is the only species of the genus Cololabis, family Saury, order Gnaphalidae, and is also one of the important edible fish. Its scientific name Cololabis saira is taken from the local name of this fish species in the Kii Peninsula of Japan, where saira is Russian (сайра). The Chinese and Japanese characters are both "aury", which may be derived from its long and slender body like a knife and the fact that it is produced in autumn. The saury is a very common fish species in food dishes in some parts of East Asia. The body is slender and round, rod-shaped; there are 5-6 small fins behind the dorsal fin and 6-7 free small fins behind the anal fin; there are many protrusions on both sides, but they are not long-rimmed, and the teeth are thin and weak; the back of the body is dark blue, the abdomen is silvery white, and the tip of the snout and the back of the caudal peduncle are slightly yellow.

Nutritional value of saury

It is rich in protein and fat, and tastes delicious, so it can be steamed, boiled, fried, or grilled, and it is cheap (the price in the Japanese production market is between 70-90 yen per kilogram). According to the analysis of the nutritional components of saury by Shanghai Fisheries University, the protein content of saury is 20.7%.
Saury is rich in protein and fatty acids. According to analysis, saury contains unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are indispensable to the human body. EPA and DHA can inhibit high blood pressure, myocardial infarction and arteriosclerosis.

The efficacy and function of saury

This effect of saury can be seen in the fourth article of its nutritional value, because the unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in saury have obvious effects in inhibiting hypertension, myocardial infarction and arteriosclerosis. At the same time, DHA is also called brain gold, which is an essential nutrient for the development of the human brain and central nervous system, and is beneficial to the brain development of infants and young children.

Side effects and contraindications of eating saury

1. Green-skinned red-fleshed fish such as saury will produce histamine in a moderate environment, causing histamine poisoning (allergic poisoning). When purchasing, pay special attention to the freshness and quality, and try to add vinegar when cooking or frying. It is recommended to sprinkle fried white sesame seeds on the plate, or squeeze some fresh lemon juice to enhance the flavor. 2. When frying saury, it is best to fry only the meat side. If you fry the skin side, the skin will easily break due to sticking to the pan, which is not very beautiful. 3. When stewing saury, remove the lid and loosen the saury halfway to prevent it from sticking to the pan and burning. 4. In the process of cooking saury, soy sauce and abalone sauce are already flavorful enough, and there is no need to add salt, otherwise it will be too salty. 5. Patients with cirrhosis should avoid eating saury.

How to make delicious saury

Pan-fried saury <br /> Cooking method (for two people)
Ingredients: 2 saury, half a bowl of chicken soup, 4 slices of ginger
Seasoning: oil (5 tablespoons), abalone sauce (2 tablespoons), soy sauce (1 tablespoon), cooking wine (1 tablespoon), sugar (1/2 tablespoon)
Preparation method:
1. Clean the saury, cut off the head and tail, cut open the belly and remove the spine, leaving the back of the fish still attached. Cut the ginger into shreds and set aside.
2. Put the saury in a bowl, add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1/2 tablespoon of sugar and a little shredded ginger, mix well, and let the saury soak in it for 20 minutes.
3. Pour 5 tablespoons of oil into the pan and heat it up. Pour the saury and marinade into the pan, turn to low heat and fry for 5 minutes. Stir the saury from time to time to prevent it from sticking to the pan.
4. Pour in half a bowl of chicken soup and 2 tablespoons of abalone sauce, cover and simmer over medium heat for 5 minutes, then turn to high heat until the sauce is dry and serve.