Seven-step processing of fish
The processing before eating fish is very critical. If the processing is not lawful, it will cause a lot of inconvenience for cooking, and sometimes it will make the taste of the fish very poor, even unable to swallow. Now teach you the processing method:
Washing after slaughtering live fish: In general, people can smoothly remove the bitter gall of fish, so it is not a big problem. Nowadays, most people ask fishers to help slaughter live fish. They do not necessarily have to be very clean. It is very important that they be thoroughly cleaned after they are brought back in order to avoid a great smell after they are cooked.
Fish gills: It is absolutely necessary to get rid of all the bracts thoroughly so as to avoid the sand pinching and the unpleasantness of the fish heads.
Scales: Scales that connect the fish's chin to the intestines. This part of the scales because it wants to protect the heart of the fish, so firmly close to the flesh, small scales broken, not easy to find, but it is the main reason leading to fish after cooking. Especially when processing squid and most of the marine fish, the scales must be removed with a knife.
Intra-abdominal black: There is a layer of black cloth in the abdomen of eel, squid, squid and other fish, which not only affects the appearance but also produces odor. It must be scraped clean when washing.
Intra-abdominal hemorrhoids: Some fish deep inside the abdomen, hidden under the spine a bloody tendons. Use a sharp knife to pick it up and rinse it.
The fins: The fins are preserved for the sake of appearance. If the fins are loose and loose, they are counter-productive. They should be trimmed or cut completely.
Seven-step processing of fish
Meat ribs: The squid and other fish have a thin, long sorghum on both sides of the fish body and should be removed during processing. After slaughtering and scaling, place the fish in the direction from head to tail by hand, and see a dark line on the side of the fish body. The sorghum is below the line. At the front of the fish, cut a knife near the lid, and you can see the white scallops. While gently pulling the sinews by hand, gently pat the fish body with the back of the knife so that both sides of the sorghum are pulled out and cooked.
Washing after slaughtering live fish: In general, people can smoothly remove the bitter gall of fish, so it is not a big problem. Nowadays, most people ask fishers to help slaughter live fish. They do not necessarily have to be very clean. It is very important that they be thoroughly cleaned after they are brought back in order to avoid a great smell after they are cooked.
Fish gills: It is absolutely necessary to get rid of all the bracts thoroughly so as to avoid the sand pinching and the unpleasantness of the fish heads.
Scales: Scales that connect the fish's chin to the intestines. This part of the scales because it wants to protect the heart of the fish, so firmly close to the flesh, small scales broken, not easy to find, but it is the main reason leading to fish after cooking. Especially when processing squid and most of the marine fish, the scales must be removed with a knife.
Intra-abdominal black: There is a layer of black cloth in the abdomen of eel, squid, squid and other fish, which not only affects the appearance but also produces odor. It must be scraped clean when washing.
Intra-abdominal hemorrhoids: Some fish deep inside the abdomen, hidden under the spine a bloody tendons. Use a sharp knife to pick it up and rinse it.
The fins: The fins are preserved for the sake of appearance. If the fins are loose and loose, they are counter-productive. They should be trimmed or cut completely.
Seven-step processing of fish
Meat ribs: The squid and other fish have a thin, long sorghum on both sides of the fish body and should be removed during processing. After slaughtering and scaling, place the fish in the direction from head to tail by hand, and see a dark line on the side of the fish body. The sorghum is below the line. At the front of the fish, cut a knife near the lid, and you can see the white scallops. While gently pulling the sinews by hand, gently pat the fish body with the back of the knife so that both sides of the sorghum are pulled out and cooked.
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