My Deep-sea Fishery

Fang Youqun said: "Don't worry, Brother Yang, as long as you give me the flying fish, when you go back, I will naturally have a way to make it fly."

Xiang Yang smiled and shook his head, and directly ordered: "Throw the net."

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

More than a dozen large nets enclose all marine fish in this entire sea area, including those flying fish.

About an hour later, the fishing nets were slowly gathered. Under the pull of the winch, the fishing nets slowly left the water. Everyone on the boat was staring at the fishing nets. They could chase the flying fish and flee. This fish thought it would not be easy. .

When the fishing nets were collected, Xiang Yang's face showed a hint of joy.

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

Before casting the net, Xiang Yang guessed that it was a swordfish that was chasing the flying fish on the bottom of the sea. The flying fish swims extremely fast in the water and can basically catch up with the marine predators of the flying fish, either the sailfish or the swordfish.

This is a cold-water sea fish. Sailfish cannot exist, so the swordfish are almost always the ones who chase those flying fish.

Now that the fishing net is caught, it is not surprising that there are a large school of swordfish in the fishing net, which is at least a few thousand catties by visual inspection.

Swordfish swim very fast, and it is difficult to catch it with ordinary trawl nets. Xiang Yang is also the first time to harvest so many swordfish in one net.

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

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

Swordfish, also called swordfish, are very common in tropical and subtropical oceans. They are often seen in cold waters. They are named for their upper jaw extending forward in a sword shape. They are the fastest fish in the entire ocean. , The speed can reach 130 kilometers per hour.

Soon, the fishing net was untied, and a large pack of swordfish appeared on the deck.

These swordfish have the most typical streamlined body, with a smooth body surface, a long and pointed upper jaw, a small back fin, a flat mouth, and no gills and pelvic fins.

What surprised the crew was that the colors of these swordfish were not exactly the same. Their colors were different, except that they were somewhat similar in general, that is, the back and the body of the fish were brown to black.

"That swordfish should weigh several hundred catties, right?" Chen Qingsheng said, pointing to a giant with a body length of more than three meters.

The average length of 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, it actually only accounts for one-third of its body length. The overall weight should be about two hundred catties."

Although the main food of swordfish is the two brothers squid and cuttlefish, they are the most tangible nemesis of flying fish. The distribution range of swordfish is also very similar to flying fish. In addition to the Arctic Ocean, there are swordfish and other fish. Flying fish survive.

"How to deal with these fishes? Put in live tanks or not?" Chen Qingsheng asked.

Xiang Yang thought for a moment. Swordfish itself is only a kind of food fish, which has important fishery value.

But the swordfish's weird appearance has caused many aquarium enthusiasts to have a soft spot for swordfish.

"Put those with a length of more than three meters in the living water tank to keep them healthy. Let's take them back to see if they can be sold as ornamental fish. The remaining small ones will be sent to the processing line to make canned food. "Xiang Yang Road.

Canned swordfish is an old seafood that has long been accepted and recognized by the market. In North America, canned swordfish is generally made of fresh or frozen swordfish, 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, fresh fried, steamed, smoked, oily, water-immersed and other categories. No matter which category it is, it can be eaten immediately after opening the can without reheating. Very convenient and very popular among consumers in the market.

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

In addition, I heard that eating swordfish is beneficial to prevent cardiovascular and cerebrovascular diseases and promote intellectual development.

The reason why canned swordfish can be sold in the market is that the nutritional value of canned swordfish will not change much.

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. The acidity is very low, and it is especially easy to multiply bacteria. Therefore, when making canned food, it must be sterilized under high temperature and high pressure of 120 degrees.

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

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 during long-term storage.

However, all things have disadvantages and must be advantageous.

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

Therefore, the calcium content of canned swordfish is more than ten times that of fresh swordfish, and there is no loss of iron, zinc, iodine, selenium and other minerals.

Therefore, eating canned swordfish has a certain meaning for supplementing minerals.

However, if the fish used for canning is a deep-sea swordfish that has been polluted by lead, mercury, etc., as the bones of the swordfish become crispy and soft, the pollutants in it will also dissolve in a large amount, increasing the harm to the human body.

Compared with tuna, sea bass, pike, marlin, cod and other easily contaminated fish, swordfish is equally contaminated and far less safe than salmon, trout, yellow croaker and other fish.

In general, the water-immersed swordfish has low fat content and can basically maintain the natural fatty acid ratio of the fish. It is a species worth choosing.

Dip the swordfish in water, add seasonings, and mix with vegetables to make a delicious salad.

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

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

Most canned oils are not deep-fried and smoked at high temperature, and their safety is relatively high.

The shelf life of canned swordfish can be as high as 24 months. 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 at 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 maintain a stable and edible state for a long time.

Therefore, most canned swordfish are not added with preservatives, so consumers can eat them with confidence.

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