Live Wilderness Adventure - Chapter 626 Is the fish salty?

The golden and crispy fish meat is easily separated by chopsticks, and the crispy skin of the fish can be clearly felt through the touch of the chopsticks.

Tear off the crispy skin and feel the tenderness of the fish. The oil flows between the fish and the skin. The high temperature excites the fragrance, which makes the hungry two move their forefingers, and start with the sea breeze.

Cut off the head of the barracuda and continue to fry it. Bi Fang took a bite of the fish body, and the umami was stirred between his lips and teeth.

Haisuo didn't have as many thorns as Hesuo, and Bi Fang was not afraid of getting stuck, so he slashed most of it, and then licked his glossy lips.

"Barracuda has rich nutrients, tender meat, delicious taste, and high protein content. It is a delicacy at high-end banquets, especially in spring, which is the most valuable. Although it is September, it is not the most plump season for barracuda. , but still delicious."

After eating the whole barracuda, there was still a barracuda head, which was not thrown away. After roasting it to a little black, Bi Fang picked it up and ate it together with the bones and meat. It was crispy and also lubricated by the fish brain. , the layers are richer, Bowes looked constipated.

"Can the fish head be eaten too?"

"Try it." Bi Fang didn't say it directly, just let Bowes try it.

After hesitating for a while, Bowes, who had shattered a whole barracuda, turned the bones of the fish upside down, pointed the head of the fish at himself, big eye to small eye.

It's not that you don't eat fish heads, just look up at the starry sky and know that all fish heads are facing the sky.

But Bowers himself didn't like this thing, but because of Bi Fang's kind invitation, he opened his mouth cautiously and bit half.

As soon as he entered, Bowes' eyes lit up.

After a long time of grilling, the fish head on the outside has become as crispy as potato chips, which is different from the backbone and more fragrant.

Finally, you can feel the bursting of the fish brain, with a strong salty taste.

Seeing Bowes enjoying himself very much, Bi Fang smiled with satisfaction: "The head of the cooked barracuda is fragrant. There has always been a saying among the people that "if you lose the car and the ox, you don't lose the barracuda head."

The fish brain in the fish head is roughly transparent and gelatinous in liquid form. When cooked, it will have a very fragrant bone marrow collagen taste. It is delicious and delicious. It can be called the most delicious part of the fish head. .

"And it contains a small part of seawater, so the salty taste is very obvious. Although the fish itself is fragrant, it has no salty taste, and it still tastes bland."

[Hey, shouldn't seawater fish be saltier? 】

[The sea fish itself is salty, some methods do not need salt at all, and they have a salty taste (smile)]

【.

. Are sea fish pickled? 】

Bi Fang shook his head: "The first thing I have to admit is that the body fluid salt concentration of marine fish is higher than that of freshwater fish, but this difference is not very big among teleost fish, which makes it difficult to cook fish. Exogenous salt needs to be added.”

The audience moved out of the small bench and raised their ears.

"The salt concentration of the body fluid of marine teleosts is lower than the salt concentration of the outside seawater, and they will automatically adjust the osmotic pressure."

"There are two main ways for marine teleosts to regulate osmotic pressure. On the one hand, they drink more water. In addition to the water in their diet, marine teleosts directly drink a lot of water."

"On the other hand, there are special salt-secreting cells on the gills of marine teleosts. After the swallowed seawater penetrates into the bloodstream, the water will be retained, and the excess salt will be excreted from the salt-secreting cells on the gills. , and some other salts are excreted in the urine, but the renal corpuscles of marine teleosts are very degenerated and the urine output is very small."

As Bi Fang explained, he gestured at his neck with his hands, as if there were fish gills growing there.

"The salt-secreting cells in the gills are the main way for marine teleost fish to excrete salt from the body, mainly sodium chloride, and other divalent ions such as calcium, magnesium and sulfate are excreted through urine.

"This ensures a low osmotic pressure environment in marine teleosts. So you still need to add salt when cooking marine teleosts."

The audience was taken aback.

Because of this, sea fish and river fish are actually similar. Without salt, there is no taste.

Bowes also listened very carefully.

I have to admit that the charm of being able to answer any question is really powerful.

This kind of erudition in the wilderness brings a strong sense of security. When you don't know whether the creature in front of you is poisonous or dangerous, he can easily give an accurate answer, which makes you worry a lot less. fear.

"Cartilaginous fish is an exception." Bi Fang added again, and then the audience saw that Bi Fang seemed to have thought of something, with a disgusted expression on his face.

Cartilaginous fish...typically sharks.

That taste...

Bi Fang remembered the white tip shark he ate at the time. The shark meat had a strong smell of urine. This is how the cartilaginous fish regulates the osmotic pressure, through the concentration of urea in the blood.

"The osmotic pressure regulation of marine cartilaginous fish is a completely different form. The osmotic pressure of marine cartilaginous fish is higher than that of marine teleost fish, and sometimes it can even be higher than that of seawater."

"They regulate osmotic pressure through changes in blood urea concentration. When blood urea is high, water intake increases, which dilutes blood urea concentration, increases urination, and decreases urea."

"When the urea content decreases to a certain level, the water intake decreases, the urination decreases, and the urea concentration increases. The cycle repeats."

"Because of this strange way, if you really want to eat it, you will have to add a lot of salt when cooking cartilaginous fish to suppress the strange taste of the cartilaginous fish."

【Strange knowledge added】

[So shark meat is very salty, right (dog head)]

[Not only salty, but also showy (funny)]

At the same time, the crabs that were stewed in the water were also good. They were red and seemed to be quite big because no one came to eat them. Their bare body was as big as a palm.

Really delicious, Bi Fang opened the back shell of a crab, and the crab inside was quite full.

The two ate a full six fish in a row, plus six crabs before they stopped.

Bi Fang ate relatively cleanly, and Bowers ate crabs a little bit, and the people watching it were heartbroken.

After burping, Bowes touched his stomach and praised: "Although there are not too many condiments, this is still a meal that I will never forget in my life. Looking around, it is the sea, the wind, and the endlessness. The wilderness makes me feel like I have tasted the most original natural taste."

After eating and drinking, Bi Fang just took a short rest, then looked up at the weather.

It is very dark in Yangguo in September, and it needs to be until nine o'clock in the evening.

It's only four o'clock, and they still have plenty of time.

"Our cave still needs some repairs, a roof and a wooden door for security."