海参斑鱼属于圆鳍鱼科鱼。肉食性鱼类，体粗短，产于北极和北大西洋两岸的冰山区域。生活在200米的深海，没有任何污染，自然环境保持原生态。海参斑鱼系纯自然野生，属于稀有的深海冷水鱼种。鱼肉色雪白，甘香肥美，口感滑嫩，鱼骨软，含钙量高，鱼皮软硬适中，宛若海参。海参斑鱼含有丰富的不饱和脂肪酸“OMEGA-3”，现该产品已成为进口优质海产品中最受欢迎的品种之一。
海参斑鱼的特点
鱼皮最厚：鱼皮占重量的三分之一，是不可多得的胶原蛋白，是美容的食补佳品。
鱼肉含油量高：含有天然的不饱和脂肪酸，人们称之为血管的清道夫。
海参斑鱼一鱼两吃
——温拌海参斑鱼皮，豆豉蒸海参斑。
海参斑鱼做法有好多种，其中清蒸海参斑鱼是一鱼两吃中的一种，海参斑鱼皮用来温拌，整个鱼身可以用来清蒸，鱼本身就没有腥气，清蒸后的鱼肉也是非常鲜嫩。
主料：海参斑鱼1条、红椒半个、黄椒半个、大蒜半根、洋葱半个。
辅料：陈醋15克、花椒油10克、香油10克、鲜酱油15克、豆豉70克、食用油10克。
步骤
1.冷冻的海参斑鱼用凉水解冻，然后再用80度热水冲淋几次，用钢丝球擦去鱼的沙状表皮。
2.将鱼剖开，半条鱼的皮撕下，用来制作温拌鱼皮。
3.将切成片的鱼皮放入沸水中焯烫1分钟至紧致后捞起控净水，与焯过的青黄椒片、洋葱片各50克一起入盛器，加入陈醋15克、花椒油10克、鲜酱油15克拌匀。
4.第一道温拌海参斑鱼皮成品。
5.第二道豆豉蒸海参斑鱼：剩下的鱼表皮改刀（方便蒸）放入盘中旺火蒸8分钟后取出，撒上葱丝、青红椒丝、浇上豆豉70克，淋上热油即可。
The lumpfish belongs to the family of lumpsucker. It is a carnivorous fish, short and coarse, coming from the waters of 200m deep in the iceberg area between the Arctic and North Atlantic, where there is no pollution and the natural environment keeps its original ecology. The lumpfish is a pure natural wild animal belonging to the rare deep-water cold fish species. The meat of this fish is white, luscious and tender, with soft bones and high calcium content. The fish skin is neither too soft nor too hard, tastes like sea cucumber. The lumpfish is rich in unsaturated fatty acid of OMEGA 3. Now the product has become one of the most popular varieties of imported high quality seafood.
The features of the lumpfish
The fish skin is the thickest: the fish skin accounts for one third of its body weight, containing a large amount of collagen, which is the best food for beauty.
Though this fish contains high fat, which id natural unsaturated fatty acids, it is known as the cleaner of blood vessels.
Lumpfish cuisine
-----mixing the lumpfish skin warmly, steaming the lumpfish with soya beans.
There are a variety of ways to cook the lumpfish. Here are two dishes made out of one lumpfish.
-Lumpfish skin is dressed with sauces and mixed with peppers in room temperature;
-Lumpfish body is steamed with soya bean source. In this way, the fish odor is removed and meat is so tender and fresh.
Main material: one lumpfish, 1/2 of red pepper, yellow pepper, garlic, and onion.
Accessories: 15 grams of vinegar, 10 grams of pepper oil, 10 grams of sesame oil, 15 grams of fresh soy sauce, 70 grams of soya beans, 10 grams of edible oil
Steps
1. Defrost the frozen lumpfish in cool water, then wash it in hot water of 80℃, and then scrub the fish's sandy skin with a steel ball.
2. Cut the fish and remove half skin off the fish.
3. Put the sliced fish skin in boiling water and blanch it 1 minute for shrinking, then hang it up to dry the water, then put it into a container together with the blanched green pepper of 50 grams, yellow pepper of 50 grams and onion slices of 50 grams. Add vinegar of 15 g, Chinese prickly ash oil of 10 grams, 15 grams of fresh soy sauce and mix well.
4. The warmly mixed lumpfish is done.
5.Chop the rest of the fish skin and body and put it into a dish, then steam it for 8 minutes. After that, cover the fish meat with shredded green onion and green red pepper, soya bean sauce of 70 grams, and some hot oil. Steam the lumpfish body in soya bean sauce is done.
