How to “eat” fish is the healthiest
How to buy live fish is the most cost-effective: First, you must choose active and fresh fish.
The best fish swim in the lower layer of the water, and the gill cover fluctuates evenly when breathing, and the vitality is strong.
Slightly poor fish swim in the upper part of the water, with the mouth close to the water and the tail hanging down.
The fish floating on the water surface is either water-less, fish-rich, oxygen-deficient, or is about to die.
Second, look at the shape of the fish.
For the same kind of fish, the fish is flat and compact. Most of them are fish with less intestines and more meat. On the other hand, the abdomen is wide and the action is slow. Most of the fish are thick and thick, and the intestines are accumulated.not much.
Anchovies should buy flat white ones, which burn out very tenderly. Don’t buy dark ones. The meat is too old.
Again, look at the ratio of fish head to body.
If you want to cook fish head dishes, you should choose fatty fish.
The main characteristics of fresh fish: fresh live fish fresh fish is different from live fish, salted fish and other processed fish.
Mouth The mouth of fresh fish is clean and free of dirt; the mouth of sub-fresh fish is sticky and has dirt.
Eyes The eyes of fresh fish are slightly convex, the eyes are black and white, and the eyes are shiny; the eyes of the sub-fresh fish collapse, and the eyes are muddy.
鳃 新鲜鱼的鳃片鲜红带血，清洁、无粘液、无腐臭，鳃盖紧闭；次鲜或变质的鱼鳃片暗红、灰红、紫红或黄绿，带有粘液并伴有腥臭味The gill cover opens by itself.
Belly Fresh fish belly is not tightly broken; sub-fresh or deteriorated fish belly is soft, flat or cracked, and even black or green.
Meat Fresh fish is hard, tight, and elastic; sub-fresh fish or spoiled fish are soft and inelastic, and even rotten and thorny.
Washing after slaughtering live fish: Generally people can smoothly remove the bitterness of fish, and it is not a problem.
Nowadays, most people ask the fishermen to help kill the live fish. They are not necessarily clean. It is very important to thoroughly clean them after they are brought back to prevent them from smelling badly after cooking.
Fish gills must be completely removed from the gills to avoid the fish head from getting sandy after cooking.
The scales are the scales where the fish chin connects to the belly stall.
This part of the scales is to protect the heart of the fish, so it firmly adheres to the skin, the scales are small and difficult to be found, but it is the main reason for the fishy smell after cooking.
Especially when processing catfish and most marine fish, the scales must be removed with a knife.
Black clothes in the belly There is a layer of black clothes in the abdomen of fish such as catfish, catfish, carp, which not only affects the appearance, but also produces a fishy smell. It must be cleaned when washing.
Intra-abdominal blood veins Some fish have a blood vein hidden deep inside the abdomen and below the spine.
When processing, use a sharp knife to break it and rinse it.
Shark fins are kept for the sake of beauty after cooking. If the shark fins are loose and loose, it will be the opposite and should be trimmed or cut off properly.
Tendons in the carp Carp and other fish have a thin and long acid tendon on each side of the body, which should be removed during processing.
After slaughtering and descaling, smooth the fish body in the direction from head to tail with your hand. You can see a dark line on the side of the fish body, and the acid tendons are just below this line.
Cut a knife near the gill cover in front of the fish body. You can see the white acid tendons. While pinching the thin tendons with your hands and gently pulling them out, pat the fish body with the back of the knife, so that the acid tendons on both sides are removed and cooked.