In Anhui, sturgeon fish is also called "Tong Xian Yu" or "Xian Xian". Although it smells bad, it is delicious to eat. What is the reason for this?
The rich protein in the fish undergoes partial decomposition under the action of microorganisms, first producing amino acids and some small peptides with umami flavor. Subsequently, the amino acids will further decompose to produce amine compounds with a foul and fishy smell, and even smaller inorganic molecules. Therefore, sturgeon fish smells bad but tastes fresh. The same principle applies to the similar changes that occur during the production of stinky tofu.
The ingredients for cooking sturgeon fish, in addition to the pre-salted fish, also include pork, winter bamboo shoots, garlic greens, ginger, and scallions. These ingredients have very clear "roles": the pork can add aroma to the protein-rich fish, otherwise the fish would only have a fresh taste; the winter bamboo shoots not only add a fresh and delicate flavor to the fish but also give the dish a "springy" texture; scallions, ginger, and garlic greens are essential ingredients for removing the fishy smell and greasiness. During the cooking process, the sturgeon fish should be pan-fried until golden brown on both sides to keep the fish from falling apart and to enhance its aroma while removing the fishy smell.
To remove the fishy smell and greasiness, and to enhance aroma and freshness, the traditional method of making Anhui sturgeon fish also requires the use of lard. For modern people, excessive intake of fat and calories is the root cause of chronic diseases. Therefore, it is best to use less lard in cooking, pair it more with plant-based ingredients, and control the total dietary calories.
The best accompaniments for eating sturgeon fish are a bowl of brown rice and one or two light seasonal vegetables, which can not only cut through the greasiness but also refresh the palate. From a nutritional perspective, this combination can provide complementary nutrition, supplementing the vitamins, antioxidants, and dietary fiber that are lacking in sturgeon fish.