My Deep-sea Fishery

Fang Youqun said: "Don't worry, Brother Yang, you just need to give me the flying fish. When I get back, I will naturally have a way to make it fly."

Xiang Yang shook his head with a smile, and directly ordered: "Cast the net."

With the sound of "creaking", the winch slowly turned, and a large net was lowered into the ocean.

More than a dozen large nets surrounded all sea fish including those flying fish in the entire sea area.

About an hour later, the fishing net was slowly closed, and under the pull of the winch, the fishing net slowly left the water surface. Everyone on the boat was staring at the fishing net. It would be difficult for this fish to chase the flying fish away. .

When the fishing net was collected, Xiang Yang showed a gleam of joy on his face.

"Wow, it really is a swordfish, and these swordfish are so big." Fang Youqun exclaimed.

Before casting the net, Xiang Yang guessed that the ones chasing those flying fish on the bottom of the sea were swordfish. Flying fish swim extremely fast in the water. Basically, the marine predators that can catch up to flying fish are either swordfish or swordfish.

This is a cold-water sea fish, and swordfish cannot exist, so those who chase those flying fish are probably swordfish.

Now the fishing net was fished up, and as expected, there was a large school of swordfish in the fishing net, at least a few thousand catties by visual inspection.

Swordfish swim very fast, and it is difficult to catch them with ordinary trawling nets. It is also the first time that Xiang Yang has caught so many swordfish in one net.

Even Xiang Yang was shocked when he saw so many swordfish in the net.

"Quickly, put down the net and deal with these swordfish quickly." Xiang Yang shouted to the surroundings.

Swordfish, also known as swordfish, are very common in tropical and subtropical oceans, and often appear in cold waters. They are named for their sword-like upper jaws, and are the fastest swimming fish in the entire ocean. , the speed can reach 130 kilometers per hour.

Soon the nets were undone, and a large pack of swordfish appeared on the deck.

These swordfish have the most typical streamlined body, smooth body surface, long and pointed upper jaw, smaller dorsal fins, flattened mouth, no gills and pelvic fins.

What surprised the crew was that these swordfishes were not exactly the same in color, they were different in color, but generally similar, that is, the back and body of the fish were brown to black.

"That swordfish must weigh several hundred catties?" Chen Qingsheng pointed to a giant over three meters long.

The average length of a swordfish is only two meters, and three meters is indeed a giant among swordfish.

Xiang Yang glanced at the swordfish, smiled and shook his head and said, "It's not that scary. Although this swordfish looks three meters long, its mouth alone accounts for one-third of its body length. The overall weight should be about two hundred catties."

Although the main food of swordfish is squid and cuttlefish, they are the most practical nemesis of flying fish. The distribution range of swordfish is also very similar to that of flying fish. There are swordfish and squid in every ocean except the Arctic Ocean. Flying fish to survive.

"What should we do with these fish? Let them live in the water tank?" Chen Qingsheng asked.

Xiang Yang thought for a moment. Swordfish itself is only a food fish and is of great fishery value.

But the strange appearance of the swordfish has caused many aquarium enthusiasts to have a soft spot for the swordfish.

"Put those over three meters in length into the living water tank for good breeding. Let's take them back to see if they can be sold as ornamental fish. The remaining small ones should be sent to the processing line to be canned. "Xiang Yang said.

Canned swordfish is an old-fashioned seafood that has long been accepted and recognized by the market. In North America, canned swordfish is generally made of fresh or frozen swordfish, which are processed, canned, seasoned, sealed, and sterilized. And other processing processes are made.

According to different processing methods, canned swordfish can be divided into braised, tomato sauce, freshly fried, steamed, smoked, oil-soaked, water-soaked and other categories. No matter which category it is, it can be eaten immediately without reheating. Very convenient, very popular among consumers in the market.

Swordfish is very nutritious, and its protein content is very high, easy to digest, and contains B vitamins and minerals such as calcium, zinc, selenium, and iodine.

In addition, it is said that eating swordfish regularly is good for preventing cardiovascular and cerebrovascular diseases and promoting intellectual development.

The reason why canned swordfish can sell well in the market is because the nutritional value of swordfish meat will not change much if it is made into canned food.

Of course, compared with real fresh swordfish, canned swordfish is still a little bit worse.

Swordfish is rich in protein and a variety of nutrients, and its acidity is very low. It is especially easy to breed bacteria. Therefore, it must be sterilized under high temperature and high pressure at 120 degrees when it is canned.

Although high temperature has little effect on the protein in swordfish, it will cause the loss of B vitamins in it.

Therefore, the vitamin B1 content of canned fish can be reduced to about half of that of fresh fish, and it will be further reduced in long-term storage.

However, everything has disadvantages and advantages.

High-temperature and high-pressure heating makes the bones of swordfish crispy and soft, allowing a large amount of calcium to dissolve.

Therefore, the calcium content of canned swordfish is more than ten times higher than that of fresh swordfish, and minerals such as iron, zinc, iodine, and selenium are not lost.

Therefore, eating canned swordfish has certain significance for supplementing minerals.

However, if the fish used for canning is deep-sea swordfish polluted by lead, mercury, etc., as the bones of swordfish become crisp and soft, a large amount of pollutants will be dissolved in it, which will increase the harm to the human body.

Compared with tuna, sea bass, pike, marlin, cod and other easily polluted fish, the degree of pollution of swordfish is also not small, and it is far less safe than salmon, trout, yellow croaker and other fish.

Generally speaking, the water-soaked swordfish has low fat content and can basically maintain the natural fatty acid ratio of the fish, so it is a species worth choosing.

Soak swordfish in water, add seasoning, and serve with vegetables to make a delicious salad.

Tomato juice products have high salt content, but the acidity of tomato juice is conducive to the preservation of B vitamins, and it is also a better choice. Although smoked, freshly fried and braised varieties have strong flavors, after frying, the omega 3 series fatty acids of the fish are destroyed, the fat content rises sharply, most of the B vitamins are destroyed, and the nutritional value is not high. .

Toxic carcinogens such as benzopyrene may also be produced during frying and smoking, which greatly reduces food safety.

Most of the oil-soaked canned food has not been fried and smoked at high temperature, and its safety is higher.

The shelf life of canned swordfish can be as high as 24 months, and many consumers think this is because it contains preservatives.

actually not.

Canned swordfish is an important food processing method, which is to put the raw materials in an airtight container that has been exhausted, and treat them with high temperature to kill various microorganisms and bacteria, destroy the activity of enzymes, and prevent external pollution and oxygen from entering , so that the food can remain stable and edible for a long time.

Therefore, there are no preservatives added to most canned swordfish, and consumers can eat it with confidence.

But you should also pay attention when eating canned swordfish. It is best not to exceed two cans per week. Among them, it is best not to exceed one can of fried swordfish and smoked swordfish.