Among China's abundant aquatic resources, the black fish occupies a place with its unique charm. Not only is it a delicacy on the table, but it is also favored for its high nutritional value. So, what exactly is a blackfish? How does it taste? What are the ways to do it? Let's do it.
1. Introduction to Blackfish.
Black fish, also known as mullet, raw fish, wealth fish, snake fish, fire head fish, black snakehead head, etc., belongs to the order Perciformes and Snakehead. It has a cylindrical body with a flat head, a large mouth, and sharp teeth. The body color is usually grayish-black, the abdomen is grayish-white, and there are irregular black patches on the sides of the body. Blackfish is native to the eastern part of North America, but has now been widely introduced around the world and has become one of the common freshwater fish in China.
2. The nutritional value and taste of black fish.
The meat of black fish is delicate, delicious, nutritious, and has certain medicinal value. It is rich in protein, fat, calcium, phosphorus, iron and other nutrients, especially the amino acids contained in its flesh, which is easy for the human body to digest and absorb. Black fish has a delicious taste and firm and elastic meat, which can show its unique flavor whether it is stewed, braised or fried.
Third, the practice of blackfish.
Stewed black fish: Remove the scales and guts of the black fish, wash it and cut it into sections. Add water to the pot, add ginger slices, green onions, cooking wine, put in the black fish segments after boiling, simmer over low heat for about 20 minutes, add salt to taste. This method can retain the original flavor of the black fish, the soup is white, and the meat is tender.
Braised black fish: Remove the scales and internal organs of the black fish, wash it and cut it into sections, and wipe it dry with a kitchen paper towel. Heat oil in the pot, add black fish segments and fry until golden brown on both sides, add ginger slices, garlic slices, cooking wine, soy sauce, sugar, salt and other seasonings, stir-fry evenly and add an appropriate amount of water, turn to low heat and simmer for about 10 minutes after boiling, and then remove the juice from the pot. Braised black fish is bright red in color and delicious in taste, making it a good dish to accompany rice.
Deep-fried black fish: Remove the scales and guts of the black fish, wash it and cut it into sections, and wipe dry with a kitchen paper towel. Heat oil in a pot, add the black fish and fry until golden brown on both sides, remove and drain the oil. This method is simple and easy to preserve, and it retains the crispy texture of the black fish, which is one of the favorite methods of many people.
IV. Conclusion. 
As a delicious and nutritious aquatic resource, black fish can show its unique deliciousness whether it is stewed, braised or fried. While enjoying the black fish food, we should also pay attention to eating it in moderation and maintain a balanced nutrition. At the same time, when buying and cooking black fish, it is also important to choose fresh and healthy ingredients to ensure food safety. Let's taste the deliciousness of black fish and feel the happiness it brings!