The scientific name of the horse-faced fish is the green-finned horse-faced puffer, and its common names are rubber fish and skinned fish.

The scientific name of the horse-faced fish is the green-finned horse-faced puffer fish, which belongs to the order Pufferfish and the family Pufferidae. It is also commonly known as rubber fish and skinned fish. The pufferfish is a warm-temperature bottom fish in the open sea and is omnivorous. There is a certain amount of production along the coast, and the protein content of fish is high, making it a nutritious popular food.

Distributed in North Korea, Japan, the east coast of Africa in the Indian Ocean, the East China Sea, the Yellow Sea, and the Shanghai area, it is found in the Yangtze River Estuary and other waters. It is a near-bottom fish in the open sea. It is called rubber fish in Shanghai and Fujian and Zhejiang areas; it is called skinned fish and bread fish in the north.

The horse-faced fish has an elongated oval body with flat sides, and its body length is 2.4 to 2.9 times the distance between the starting point of the second dorsal fin and the starting point of the anal fin. The caudal peduncle is short and flat on the sides, and the length of the caudal peduncle is 1.2 to 1.7 times the height of the caudal peduncle. The head is longer and larger, the dorsal edge is slightly raised and obliquely straight, the ventral edge is slightly raised, and it is nearly triangular in side view. The snout is long and pointed. The eyes are large, located on the upper side, and the septum between the eyes is round and protruding, slightly larger than the diameter of the eyes. The nostrils are small, 2 on each side, located near the front of the eye. Mouth small, anterior position. The maxillary and mandibular teeth are wedge-shaped, with 2 rows of maxillary teeth, 3 in the outer row on each side, and 2 in the medial row on each side; the mandibular teeth are in a single row, with 3 on each side. The lips are thick. The gill pores are larger, mediolaterally, with oblique slits, located below the back half of the eye, with the lower end opposite to the center of the eye, and the upper end opposite to the posterior edge of the eye; the length of the gill pore is equal to or slightly larger than the diameter of the eye, and the gill pore is at least 1/2 of the diameter. Above the level of the oral cleft. The body is blue-gray, with some scattered cloud-like dark markings in juvenile fish, and the markings in adult fish are not obvious. The first dorsal fin is grayish brown, the second dorsal fin, anal fin, pectoral fin and caudal fin are green.

Horsetail fish is a nutritious fish with the following nutritional values:

1. Protein: Horsetail fish is a good source of protein, which is essential for the growth, repair and maintenance of tissue function in the body.

2. Omega-3 fatty acids: Horsetail fish is rich in Omega-3 fatty acids, including EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids have benefits for heart health, brain function, and inflammation suppression.

3. Vitamin B12: Horsetail fish is a good source of vitamin B12. Vitamin B12 is essential for red blood cell formation, nervous system function, and DNA synthesis.

4. Minerals: Horsetail fish is rich in minerals, including potassium, magnesium, phosphorus and selenium. These minerals play an important role in bone health, heart function, and the proper functioning of the immune system.

5. Low fat: Compared to other meats, horsetail fish has a lower fat content, making it a low-fat protein source.

It should be noted that the specific nutritional value may vary depending on factors such as the species, food source and cooking method of the horsetail fish. At the same time, individual nutritional needs will also vary depending on factors such as age, gender, physical condition, and eating habits. If you have specific nutritional needs or health concerns, it is recommended to consult a professional doctor or nutritionist for dietary advice tailored to your individual circumstances.

Horse noodle fish can be prepared in a variety of cooking methods. Here are some common cooking methods:

1. Braised horse noodle fish: Peel and wash the horse noodle fish and set aside. Shred the ginger and cut the green onion into sections and set aside. Heat oil in the pot, add shredded ginger and sauté until fragrant, then add the horse-faced fish and fry briefly, then add the bean paste, add half a bowl of water, simmer over medium heat, add the green onions when they are about 80% cooked, and cover for two minutes. .

2. Stewed fish with pork belly and radish: Peel and wash the small horsetail fish, apply some salt and marinate for two hours; cut the Pork belly into long pieces, peel and wash the white radish and cut into long thick strips, slice the ginger and cut the green onions into sections; wipe them off. Add the water from the fish to the pan and fry it for a while, then take it out and set aside. Put the pork belly into a dry pan to extract the oil and set aside. Be careful not to make it too dry. Add the oil extracted from the pork belly. Stir-fry the radish with ginger and green onion, then add the pork belly and stir-fry, add a spoonful of soy sauce, a spoonful of cooking wine, a small spoonful of salt, a small spoonful of sugar, an appropriate amount of Chicken essence, two soaked wild sansho peppers (the small kind), add water to cover the pot Cover and simmer briefly, then add the small horse noodle fish, simmer over medium heat until the soup is reduced, and sprinkle with chopped green onion.

3. Braised horse-faced fish: Wash the horse-faced fish first, and make a few cuts on the fish to facilitate the flavor. Add a little salt and light soy sauce. Marinate for a while; put a little oil in the pan, add ginger when the oil is hot. Then fry the horse-faced fish on both sides. Then add a little water to cover most of the fish, and add chili cooking wine. Bring the water to a low heat and simmer until the soup is a little thick. At this time, add salt, garlic, MSG, and green onions as appropriate. Cook for 1-2 minutes.

4. Dry-fried horse-faced fish: Slaughter the horse-faced fish, cut off the head above the eyes, peel and wash it, then marinate it with salt. Cover the entire horse-faced fish with salt; take it out and wash it after about 5 hours. Clean, add cooking wine, ginger slices, and green onions, place on a plate, steam in a steamer for about 10 minutes, then take out until cooked; let cool, then fry in a pan until golden brown on both sides, then serve. Serve with lemon juice.

5. Fried horse-faced fish: Deep-fry the horse-faced fish until golden brown; use pepper noodles, cumin powder, cooking wine, salt, and MSG to make a sauce and cook.

These cooking methods can be adapted and innovated to suit personal tastes and preferences. During the cooking process, pay attention to controlling the heat and time to maintain the tenderness and taste of the horse-faced fish. In addition, you can match it with various seasonings, sauces or side dishes according to your personal preference to make the fish even more delicious.