What fish is better to make grilled fish, with fewer spines

Crucian carp, barracuda, salmon, tuna.

It is the best to make grilled fish and have fewer spines, I once ate a grilled fish called a fish hook in the cat hero, it is particularly delicious, with few spines, basically no spines, the meat is particularly tender, catfish and black fish have fewer spines, but it is not too suitable to make grilled fish.

Mackerel and yellow croaker are good choices, with fewer spines and very firm meat, which is very practical to eat on barbecue.

Grilled fish generally uses grass carp, black fish, sea bass, Qingjiang fish, pangasius, etc.

Grass carp has more bones, but the meat is delicious and rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients; Rich in selenium, regular consumption has anti-aging, beauty effects, cautious and has a certain prevention and treatment effect on tumors; For people who are thin and have a loss of appetite, grass carp meat is tender but not greasy, and can be appetizing and nourishing.

Black fish has a tighter meat, delicious taste, less bone spurs, high meat content, and rich nutrition, which is higher in protein than chicken and beef. Black fish meat contains protein, fat, 18 kinds of amino acids, etc., and also contains calcium, phosphorus, iron and a variety of vitamins necessary for the human body. It is suitable for people with weak body, hypoproteinemia, spleen and stomach qi deficiency, malnutrition, and anemia.

The meat of sea bass is delicate and the meat has a high nutritional value. The medicinal value of crucian carp is very high, its nature is flat and sweet, into the stomach, kidney, has the effect of replenishing deficiency, removing loss, warming the stomach and eating, and replenishing vitality. 2 April and 8 December, Chimo's crucian carp is the fattest.

Grilled fish is generally best with grass carp, carp, catfish, black fish, etc.

1. The meat of grass carp is delicious, rich in a large amount of unsaturated fatty acids, the meat of grass carp is delicate and tender but has many spines, and you can taste the delicacy of grass carp when making grilled fish.

2. Carp has high nutritional value and is rich in vitamins, amino acids, proteins, minerals and other nutrients.

3. The meat of pangasius is delicate and smooth, and the catfish made by grilling fish is more fragrant and has a better taste.

4. The meat of black fish is firm and elastic, with fewer fish bones, delicious taste and rich nutritional value.

Precautions when grilling fish:

1. Marinate in sauce.

When I shoot the fish grilled by the brigade, the most important step is to marinate the sauce, if the sauce is not marinated well, there is no way to make the fish flavorful, we slaughter and clean the fresh live fish, add spices, cooking wine and other dozens of flavors and seasonings after soaking, pickling, soaking and other sequences, you can make the fish more flavorful, the marinating time is 8-12 hours best.

2. The size of the heat.

In the process of grilling the fish, in order to be able to eat it early enough to turn on the fire to the maximum, we must remember that such a method is never advisable, this will easily cause the fish outside to burn, but the fish inside is not yet cooked, therefore, we should use low heat to bake slowly Xianghe Zhi, we can use an iron barbecue grill to roast slowly over low heat.

At present, the more common grilled fish on the market are grass carp, carp, catfish, Qingjiang fish, catfish, sea bass, etc. But what I personally miss the most is the grilled fish made with dried mentai fish. Personal opinion, for reference only.

1. Grilled fish is one of the dishes that must be ordered when eating barbecue, and there are many types of grilled fish, common grilled fish are grass carp, black fish, silver carp, Wuchang fish, saury, etc., each kind of fish grilled out of the finished product is a delicacy, and are different characteristics.

2. Silver carp is one of the most common fish and one of the most frequent fish on the table. The meat of silver carp is very delicious, and the taste is more tender than ordinary fish. The silver carp is generally small in size, which is very suitable for grilled fish, and the grilled silver carp has a layer of crispy and delicious skin on the outside, and the fish meat inside is tender and delicious, and it is very delicious to eat.

3. Saury is also a very common fish, the meat quality of saury is very unique, and it tastes very chewy.

1. Grilled fish is generally grass carp, black fish, sea bass, Qingjiang fish, pangasius, etc., and the fish used for barbecue is best to choose fresh, fatty and less fish bones, so that the dishes will be more fragrant and delicious.

2. Grilled fish is a special delicacy that originated in Wuxi County, Chongqing and carried forward in Wanzhou, and is a dish with wonderful taste and rich nutrition, which is very popular in Chongqing, Sichuan, Hunan, Jiangxi and other places.

3. The raw materials for grilled fish include fresh fish, potato chips, tofu cubes, bean sprouts, etc., and the fish needs to be grilled before cooking.

4. The seasonings needed to make grilled fish include: edible oil, chili, coriander, salt, pepper, sugar, monosodium glutamate, Sichuan pepper, etc.

It is best to choose sea bass for grilled fish, the meat will be more tender and juicy after the sea bass is grilled, and there are only two kinds of spines in the abdominal cavity of the sea bass, such as vertebrae and skull, and you can eat the fish directly after removing it, without worrying about fish bones. You can also choose grass carp for grilled fish, which has more bones but delicious meat.

Cod is best used for grilled fish, and the cod is cut into pieces and marinated overnight in marinade. Preheat the oven for 10 minutes and bake the cod in the oven for another 20 minutes. Cod can be flipped or not. Sprinkle the grilled cod with lemon pepper and chili spices, or pepper and salt.

Ingredients: 3 servings.

600 grams of tilapia.

100 grams of excipient oil.

1 tablespoon bean paste.

1 tablespoon salt. 1 2 tablespoons light soy sauce.

1 tablespoon dark soy sauce.

1 star anise. 2 bay leaves.

1 green onion, 2 slices of ginger.

2 cloves of garlic and 3 dried chilies.

10 dried peppercorns.

1 teaspoon of barbecue powder.

1 teaspoon of ground peppercorns.

1 teaspoon of cumin powder.

1 teaspoon sugar.

Grilled fish step 1 fish can be about one and a half pounds, clean up and set aside, lotus root, onion, red pepper cut into small pieces, green onion cut into sections for later use.

Step 2: Clean the fish, touch the cooking wine first, then the salt, touch the whole body, touch the stomach, and then marinate the shredded green onion and ginger for about 15 minutes.

Step 3 Bake the tray, brush the fish with oil, sprinkle with cumin powder, barbecue powder, Sichuan pepper powder, put on food film gloves on your hands, massage evenly, and preheat the oven.

Step 4: Bake in the middle of the oven at 220 degrees for 15 minutes (depending on the size and temperature of the fish).

Step 5 While grilling the fish, pour cooking oil into the pot, add dried chili peppers and peppercorns and stir-fry until fragrant, then add chopped green onions, shredded ginger and garlic cloves and stir-fry until fragrant, add lotus root slices and onions and stir-fry over high heat for a minute.

Step 6: Stir-fry over high heat to color evenly, add an appropriate amount of clear broth or water, and turn off the heat after stir-frying.

Step 7: After 15 minutes of grilling, take out the fish and brush the skin with a layer of oil again, and continue to bake for about 10 minutes until the skin is golden brown and the meat is ripe.

Step 8Pour the fried vegetables over the grilled fish along with the broth

In general, grass carp is chosen.

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Silver carp, saury, sea bass, Wuchang fish, osmanthus and so on. Fish with tender flesh and few spines are more suitable for grilled fish. When making grilled fish, the fish is washed and marinated for 10 minutes, and salt can be applied on both sides to make it easier to absorb the flavor.

After marinating, wrap it tightly in tin foil and bake for 20 minutes before serving. Tin foil has good thermal conductivity and can play a role in heat preservation. I hope I can help you, if you have any questions, you can ask me questions!

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