What can a puffer fish do to get rid of the poison?

Puffer fish detoxification and its processing and consumption (1) Peel the fresh meat, wash off the inclusions with water, be sure to wash it, if the salt is collected, it needs to be desalined, add 1 2 times of water and soak it in the tank for 6 7h (the temperature is high in summer, it is not suitable to soak for too long, so as not to affect the quality), change the water several times, remove and peel off the fish skin (the skin is dried for glue). (2) Cut into pieces, cut the meat with the skin peeled off into pieces, wash it and spread it on the bamboo curtain to remove the water. (3) Seasoning:

a.To prepare the seasoning liquid, according to the market braised vegetable braised ingredients habits, use five spices, pepper, wine, sugar, monosodium glutamate, green onions, garlic, etc., add an appropriate amount of soy sauce and water to prepare the seasoning liquid, and add an appropriate amount of meat oil or cooking oil when boiling. b.

Put the fish pieces in the wire basket, immerse them in the seasoning liquid and boil for 15 20min, so that the seasoning liquid can fully penetrate into the meat pieces, and take the dripping juice to serve. c.Detoxification:

Put the seasoned fish pieces in a square porcelain plate, and then discharge them one by one into the high-pressure steam sterilization cabinet, heat and sterilize, sterilize and sterilize 20 80 15min 120, pour out part of the marinated soup, that is, braised fish or curry fish. d.Toxicity test:

After being raised by mice and dogs without abnormality. It is eaten in small batches in the canteen, and no poisoning accidents were found, and the purpose of eating was fully achieved.

If you do it yourself, I advise you not to.

You can go to some professional places to taste it, because you also need to take a professional certificate to make this fish.

The flesh of the puffer fish is actually not poisonous, but what is poisonous is its gonads and internal organs. These tissues contain tetrodotoxin, a substance that is resistant to high temperatures and acids, but is easily destroyed by alkalis. Depending on the species and location of the pufferfish, the intensity of the toxicity also varies.

And the toxicity varies depending on the season. It is generally between winter and spring when the ovaries develop, and the toxicity is the greatest. After the puffer fish dies for a long time, these poisonous juices will also penetrate into various parts of the tissues from the reproductive nest and are not easy to wash off, so the rotten puffer fish is more poisonous.

Although the puffer fish is poisonous, if you peel the skin, remove the blood from the internal organs, and soak it in clean water for a period of time, this way of eating will not be poisoned.

Be careful, be careful. There are no shortcuts.

1. First use a knife to cut off the fins of the pufferfish, including the fins on the abdomen and back, then swing the knife to cut off the tail, pick out the eyes, and finally cut off the teeth of the puffer fish (it is safer to cut off the head directly, anyway, the head of the puffer fish does not have much meat to eat).

2. Use scissors to cut the belly of the puffer fish (you can also use a kitchen knife to cut it), pay attention to this step, don't break the internal organs of the puffer fish. After the belly is cut, the skin is peeled off, the internal organs are dug up, and the spine of the puffer fish is cut or severed to squeeze out the blood.

3. Find out the fish liver from the dug up internal organs (the fish liver of the puffer fish is very delicious, but it is also very toxic, if you are not at ease, throw it away directly, if you are brave enough, treat it according to the following method), put it in clean water and rinse it in a bowl, pour water to submerge the fish liver, then pour in an appropriate amount of cooking wine to soak for a period of time, and then tear off the top layer of the fish liver and cut it into slices for later use.

4. Rinse the fish body of the puffer fish repeatedly with hot water of 70 to 80 degrees, rinse the residual blood and the adhesions attached to the surface, put it in the basin, put the cut cod liver slices into the basin, fill it with water, pour in an appropriate amount of cooking wine, soak it for later use (at least soak it for more than half a day to rest assured, and try to change the water several times in the middle, if there is a condition, you can change the water to ice water, the effect is better).

So how to deal with puffer fish so that it is not poisonous? We must first understand that the poison of puffer fish is distributed in **, and the poison of puffer fish is in the ovaries, liver, kidneys, eyes, and blood. Fish meat is not poisonous, and if the puffer fish dies, the meat will be contaminated.

What is needed is live fish, and dead puffer fish have a hard time dealing with toxins in their bodies. The toxins of puffer fish are mainly in the eyes, blood, ovaries, liver and other parts, first use a knife to cut off the fins, cut off the mouth, dig out the eyes, peel off the skin, and then cut open the belly of the fish to take out the intestines, liver, ovaries and kidneys and other highly toxic internal organs, and then put the meat of the puffer fish into the water one by one to rinse the poisonous juice on it.

1. First cut off the fins with a knife, cut off the fish mouth, dig out the fish eyes, peel off the fish skin, and then cut the fish belly to take out the fish intestines, liver, ovaries and kidneys and other highly toxic internal organs, 2. Then put the puffer fish meat into the water one by one to rinse the poisonous juice on it. It is advisable not to dispose of the puffer fish by yourself, as the internal organs and blood of the puffer fish are highly poisonous.

First of all, the puffer fish should be alive, not dead! There are also puffer fish entrails and eyes that must be disposed of, and they must be disposed of cleanly. Wash the blood of the puffer fish so that you can eat it with confidence!

Puffer fish needs to be processed by a professional chef, and killing puffer fish requires a professional certificate, please be cautious if you want to eat it, the consequences are very serious.

It can be braised in soup, stewed soup and so on.

It is not recommended to deal with it yourself, you need a professional master.

1. First, the puffer fish is cleaned and bled out, and then the fins, mouths, skins, eyes, gills and internal organs are detoxified.

2. Then the edible part of head treatment, carcass treatment and fish bone treatment is processed;

3. Finally, the blood, mucous membranes, mucus, subcutaneous tissues, fins, skin, mouths, eyes, gills, and internal organs in the processing process are respectively served as inedible parts in the "inedible" plate.

4. Then soak the processed muscles, head, ribs, and vertebrae in water of 0 2 for 3 6 hours, during which they are cleaned and changed (this step is very important, and they must be taken seriously), and after 3 times of spring envy, they are placed in the "edible" plate as an edible part and complete the post-processing treatment. In this way, tetrodotoxin and inedible parts are removed to the greatest extent, and the safety and hygiene of puffer fish processing products are ensured to the greatest extent.