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< class="pgc-img">人啊！想偷懒总会有千百个理由，夏天天太热不想做饭，冬天天太冷，不想动，有多简单就多简单，现在和张先生是过着独居老人的两人世界，在吃饭这件事上达成默契，从简，可不入冬以来我两午餐和午餐基本用火锅来续命，到市场买买，就当练腿，回家后把当天采购的食材，洗洗摆拍就等正餐时间到入席了。每天的火锅涮菜不重复，且越来越丰富，我家属无鱼不欢，在汕头每天的餐桌离不开海鲜，主要以吃海鱼为主，今天选了左口鱼火锅，成了我的海鱼的100种吃法之三。
< class="pgc-img">并不是所有海鱼都能做火锅的，这个需要对海鱼的结构和味道充分了解，也就是吃得多看得多。比如肉鲳鱼的不适合涮，他鱼肉松散，腥味重。我今天选用的是左口鱼，又名比目鱼，左比目，属比目科 。因它身体扁平，双眼长在鱼头左边一侧，颜色与周边很吻合，鱼的另一面是白色，只有一根主骨，无小刺。鱼肉雪白，煮后不易散开，所以说它适合涮火锅用。
< class="pgc-img">很多人认为鱼很腥，但对海边人来说，新鲜的海鱼只有鲜甜，没有腥味和杂味的，也就是有新鲜的鱼才有资格拿来涮火锅，且无需用浓烈的调味料来破坏它的本味。鱼肉清汤火锅，鲜嫩不腥，海边人做到了，用的就是这盘食材，姜葱、芹菜、酸咸菜、西红柿，蘸料是普宁豆酱，用酸来平衡鱼的鲜和腥。且要清汤才对得起食材的鲜美。
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