Cod

1

A fish. I'm too lazy to call it "cod" anymore, and I have to put quotation marks every time. Tired...

2

A few slices of fresh ginger. I cut 7 slices first, but felt it was too small when steaming, so I cut another slice and put it on the fish, so it should be 8 slices.

3

Rice wine, steamed fish soy sauce, and 1 gram of salt, mix into juice.

4

Wash the fish, break it in half, pour the sauce on the fish, turn it over a few times to let the fish drink the sauce. Marinate for 10 minutes.

5

Half of the onion, wash, peel, and tear into slices by hand.

6

Lay 6 slices of ginger on the base, put the fish on the ginger slices, spread the onion slices on the fish, and put two slices of ginger.

7

Sit in a steamer on the heat, add enough water (because it is steaming on high heat, the pan is afraid of drying if there is less water) to boil. Put the fish in and steam for 10 minutes over high heat. Turn off the heat and do not remove the lid immediately to avoid being scalded by steam. After 2 minutes, remove the lid and remove the onions and ginger slices. Alas! It was so ugly...

8

Do some face work! I had stir-fried vegetables before steaming the fish. I took it little by little to decorate it. This appearance was not as ugly as the bare one.

9

Tear a piece of meat. It looks okay. Try it! In fact, it tastes good, but it is not a "cod"! Fortunately, I heard from Lao Yang that although this is not cod, the price is not the price of cod, so my heart didn't hurt so much. Actually, this fish is quite delicious, haha!

Cod? Oil fish? "Oil fish" is the general term for spiny scaled snake mackerel and heteroscaled snake mackerel. Its commercial value is not high and it is a low-priced fish. Because of its high oil content, it is mainly used to refine industrial lubricants. In March 2007, many Hong Kong citizens developed diarrhea and other uncomfortable symptoms after purchasing "cod". The Center for Food Safety of the Food and Environmental Hygiene Department of the Hong Kong Special Administrative Region issued a press release after the investigation, reminding the public to pay attention to the difference between cod and "oily fish". The communiqué pointed out that the fat content of cod is less than 1%, while the fish mackerel and the fish mackerel ("oily fish") contain about 20% fat and also contain a natural wax ester called snake mackerel toxin. Because wax esters are difficult to digest in the human body, they accumulate in the rectum, causing oil discharge diarrhea. The communiqué stated that unlike ordinary diarrhea, oil-draining diarrhea does not cause loss of body fluids and is therefore not fatal. Not everyone will be affected by this wax ester. However, for the affected people, oily diarrhea can be very uncomfortable. Patients will generally develop gastric cramps within 30 minutes to 36 hours after eating "oily fish", and acute diarrhea, which usually resolves within 24 to 48 hours. In August 2007, the Hong Kong Center for Food Safety launched the "Guidelines for the Identification and Labelling of Oilfish/Pollock" to introduce to the public how to distinguish "Oilfish" and Pollock. It is also recommended that all importers should use the common name of the spiny scaled mackerel and the heteroscaled mackerel as "wax fish", and not use other common names such as "cod" to allow the industry and consumers to distinguish them.