Why is the meat of the catfish colorful, and why is the bream black?

Salt and pepper fish fillet: Preparation: 1 paprika, black pepper, salt. 2 Hang the marinated fish pieces with egg whites, fry them in a pan until crispy, sprinkle them with salt and pepper evenly and serve.

Steamed catfish: add salt, cooking wine, a little sugar, monosodium glutamate, ginger slices, marinate for more than 20 minutes, generally steam on the pot for 5 minutes, but depending on the size of the fish for a certain time. Steamed catfish is characterized by its original flavor and delicious taste.

Scallion oil catfish: On the basis of the steamed catfish method, add an extra procedure. When the fish is cooked, sprinkle a large amount of green onion on top of the fish, then cook 50 grams of salad oil and pour it evenly over the fish.

Braised catfish: Production process: 1. Slice the eel and marinate it with a small amount of salt.

2. Remove from the oil pan and fry the fish fillets over high heat until golden brown. 3. Add cooking wine, light soy sauce, shredded ginger, green onion, chili pepper and an appropriate amount of water and simmer for a while. 4. Add chicken essence and pepper to taste before cooking.

Fish head tofu soup: Production process: fry the fish head first; Add a little bean paste, green onion ginger, minced garlic, add soup to boil, remove the residue, put mushrooms, carrot slices, tofu, soy sauce, salt, monosodium glutamate, pepper, cooking wine, fish head after cooking, put powder skin, thicken and sprinkle green garlic after the soup is opened.

Salt and pepper fish bones: remove the fish meat, leave the fish bones, cut into sections, salt, cooking wine, ginger slices, green onion sections marinate for about 10 minutes, make the salt and pepper fish bones crispy and slightly spicy, on the cold beer, that is called a cool. I remember the first time I went to the hotel to call the salt and pepper fish bones, which scared me, ** it was as high as 98 yuan a catty, but after eating, I felt that it was worth the money.

Deep-fried fish pieces: Production process: add salt, cooking wine, a little sugar, monosodium glutamate, ginger slices, and marinate for more than 30 minutes. Hang the marinated fish pieces with starch and fry them in a pan until crispy.

Pickled cabbage (pickles) catfish: After the oil is hot, fry the shredded ginger and ginger slices, put the fish into the oil pot until yellow, then pour in the pickled cabbage (pickles) and fry until fragrant, cook in Shao wine, add salt to taste, add a little water, and the fish is flavorful.

Brush with chili oil.

Squid is colored.

Bo Bo Fish is the meat of dragon fish. Fish belongs to the Shandong cuisine, originated in Shandong, and is a home-cooked dish that combines Longli fish meat with a secret sauce. It is low in calories and fat, rich in nutrients, tender and smooth in taste, and at the same time has no fishy smell and no stinging, which is suitable for all ages.

The sauce is unique, with fresh vegetables, and the soup is thick and fragrant, which is deeply loved by people.

Longli fish is a type of marine fish, rich in protein and unsaturated fatty acids, which are easily absorbed by the body.

The colors are as follows:There are probably the following reasons for the color blackening: one is the problem of oxidation, one side of the house becomes black, and the other side is still white, and the black side is the side that is in contact with the air.

The second is the protective color. It changes according to the color of the environment, it is white when it is pulled up, and it will turn black if there is shade or any shade in the place where the fish are placed to protect the diving.

Introduction:

bream, scientific name: parabramis pekinensis (basilewsky, 1855), also known as bream, also known as bream, bream, bream; The ancient name is the bream, the shrunken bream. In China, bream is also a general term for triangular bream and tuantou bream (Wuchang fish).

The body length is about 40 cm, which is more suitable for still water life. It is mainly distributed in the middle and lower reaches of the Yangtze River in China. It grows rapidly, adapts well, and has a wide range of eating habits.

Water quality is the biggest impact. For example, you can raise black bream fingerlings in a white bucket with clean water for 1 hour, and then catch the fish to see what color it has become.

Summary. Normal fish are twice as white after slaughter. If the fish is colorful, there are generally several possibilities.

Normal fish are twice as white after slaughter. If the fish is colorful, there are generally several possibilities.

Hello. What are the possibilities?

1.The flesh of tuna, bonito, and moonfish is generally dark red. This is because their white muscle cell species are rich in a substance – myoglobin.

Myoglobin has a much greater affinity for oxygen than hemoglobin in the blood, which can help muscle tissue and store oxygen to meet the oxygen consumption needs of fish for long-distance high-speed cruises. The meat of these cryptocoleus fish is red meat, just like beef and mutton. Blue, turquoise stove shirt color.

2.The most typical fish with blue flesh is the long-toothed one-threaded fish. The blue color of their flesh may be due to the presence of a certain bile color and macrosin aftermold in their serum.

The specific mechanism is not yet clear. It can be seen that the general rule of fish color is: the dark red part is red muscle, and the light part is white muscle.

It depends on what kind of fish you're buying.

Grass carp. Most fish are white.

The freshly cut grass carp meat has color to the light.

There is green, blue, yellow, inside.

Wait a minute. Fresh fish will glow with an iridescent glow when the angle of light changes. There is no problem with the health of the person.

Yes, there is no problem, it may be caused by light and angle.

Hope it can help you, thank you.

Have a great day.

Summary. Hello, dear, why does grass carp have white meat and yellow meatWhy does it have white meat and yellow meat? Muscle fibers can be divided into three types:

Yellow muscle type 1, red muscle type 2 and white muscle. The functions of the three types are different, but the muscles of the three types of animal muscles generally exist (fish I am not sure), and the amount of heme contained in the three types is different (because of different functions), resulting in different colors, which may cause different parts of the meat to be colored, and it may be caused by different environments and the characteristics of fish species.

Why does grass carp have white and yellow meat.

Hello, dear, why does grass carp have white meat and yellow meatWhy does it have white meat and yellow meat? Muscle fibers can be divided into three types: yellow muscle type 1, red muscle type 2 and white muscle.

The functions of the three types of envy are different, but the muscles of the three types of animal muscles generally have stupidity (fish I am not sure), and the amount of heme contained in the three types is different (because of different functions), resulting in different colors, which may cause different meat colors in different parts of the animal, and it can be imitated because of the different environments and the characteristics of the fish species.

Hello, dear, 1. Crispy carp and ordinary grass carp can be distinguished by the quality of the meat, the color of the fish body, etc. The meat of Crispy Meat is firm, elastic, fresh and crispy, not easy to cook, and the meat is delicious. The body of the crispy grass carp is slightly more golden than that of the regular grass carp.

The production area of crispy meat is mainly concentrated in Zhongshan City, Guangdong Province. 2. The body of the grass carp is brownish-yellow, the abdomen is grayish-white, the edges of the scales on the side of the body are grayish-black, the pectoral fins and pelvic fins are grayish-yellow, and the other fins are light-colored. 3. Crispy carp is named because of its firm, refreshing and crispy meat, and it is a famous and special aquatic product raised by the intensive breeding method of living water.

4. The meat quality of crispy carp is tough, and there are many cooking methods: stir-frying, slicing, steaming (not steaming whole), stewing, hot pot, etc.

Hello dear. Why does grass carp have white meat and yellow meat: the amount of heme contained in it is different (because of different functions), resulting in different colors, which may cause different meat colors in different parts of the animal, and rough may be due to the different environments and the characteristics of the fish species.

Muscle fibers can be divided into three types: red muscle type 1, red muscle type 2 and white muscle. The functions of the three types are different, but the muscles of the three types of animal muscles generally exist (fish I am not sure), and the amount of heme contained in the three types is different (because of different functions), resulting in different colors, and it may be caused by different parts of the animal, and it may be caused by the different environments and the characteristics of the fish species.

Hello, the pickled eel is peach-colored. Pickling steps: 1. First of all, you need to buy fresh eel, because the eel has a lot of oil, and if it is not fresh, it will be very fishy.

2. After cutting open the belly of the eel, wipe the blood with a damp cloth, especially the blood line under the spine, and do not leave any blood. 3. Stir-fry the salt, turn off the heat, add the peppercorns and dried chili peppers and stir-fry, let it cool, and then use the salt to rub it on the body of the eel. Hope it helps!

Po Po Fish is the meat of the dragon fish.

Bo fish belongs to the home-cooked dishes in Lu cuisine. The main ingredient of Bo Chao Zen is Long Li Ji dust fish, which is stewed with fresh vegetables and secret soup. It not only retains the fresh aroma of the fish but also adds a secret soup with different flavors, which is delicious, and the tender fish meat and thick soup give people an unexpected delicious experience, which makes people smell the appetite and leave a fragrant taste on the lips and teeth, and the aftertaste is endless.

On the basis of ensuring the original taste of the fish, a variety of flavors of secret soup are added to enhance the fragrance of the fish, forming a unique flavor of the fish that integrates the characteristics of the diet of the north and the south. Bo Bo Fish is one of the flavor dishes that are deeply loved by people according to the different dietary characteristics of the north and south regions jointly developed by famous chefs in the north and south.

The uniqueness of the boo fish

Each recipe has its own uniqueness, and how to make it delicious depends on the individual taste and the actual situation of the fish, such as Mayou fish, which is delicate, rich in protein and high in fat, which is very suitable for cooking in a casserole.

It can keep the tenderness of the fish, stimulate the fat in the fish, volatilize a fresh fragrance, very delicious and delicious, prepare a perch to clean up, especially the black membrane in the fish belly, if you can't wash it, the fishy smell will be very strong, cut off the fish head, and then cut the perch in half from the middle, remove the fish bones, and make a flower knife on the back of the fish.

It looks very complicated, but it is actually quite simple, and the knife work of this shape is not complicated, first cut off the head and tail of the fish, and then slice the fish body evenly from the back of the fish, leaving about one centimeter from the belly of the fish without cutting off, and then put the slice cut by the companion Hui flat, put the fish head on the steam.