How to slaughter a large yellow croaker, how to slaughter a yellow bone fish

1. The same way as ordinary fish killing, first scrape off the scales, then break the stomach and take out the internal organs, etc., and finally take out the gills of the head.

2. In addition, because the yellow croaker is a sea fish, the fishy smell is slightly heavier than that of the river fish, if it is a large yellow croaker, all the things in the stomach are generally thrown away, the blood in the middle is also cleaned, the gills inside the head are removed, and a layer of black skin is pulled off even to the mouth, and the hard skin on the head is close to the neck on the outside should also be pulled off, which is particularly fishy, and the fish scales are scraped clean.

<>1. Before slaughtering, rub the fish body with flour or salt to clean the mucus on the yellow bone fish to avoid slipping hands.

2. Put the live yellow bone fish on the cutting board and stun with the back of the knife.

3. Pinch the fish bones on both sides with one hand, turn the belly of the fish upwards, pinch off the connection between the two gills with the thumb and index finger of the other hand, and pull hard in the direction of the fish tail to tear the mouth of the yellow bone fish.

4. Take the gills first, and then take out the dirty things in the stomach of the yellow bone fish.

5. Finally, wash the fish body with clean water, and you can also make two cuts on the fish body, so that it is easier to absorb the flavor when cooking.

1. Cleaning

1. Before slaughtering the yellow bone fish, the yellow bone fish should be cleaned first to avoid the mucus slipping on the hands. To clean the mucus on the yellow bone fish, you can generally sprinkle flour or edible salt on the yellow bone fish, and then wear rubber gloves and rub it a few times to ensure that it is not scratched by the yellow bone fish bones, and rinse it with water after a few minutes.

2. There is a large spine on both sides of the jaw of the yellow bone fish, and the edges are thin barbs, which are not only poisonous, but also sharp and sharp, so you should be extra careful when handling the yellow bone fish to prevent being stabbed, otherwise a strong burning pain will occur immediately after being stabbed. When cleaning, if the fish is alive, you can wear gloves or wrap a towel to stun the yellow bone fish and then kill, of course, you can also directly use the back of the knife to stun and then kill.

Second, the slaughtering steps

1. If the fish is alive, first pat the fish head a few times with the back of a kitchen knife, stun it and put it on the cutting board.

2. When slaughtering, there is no need to open the intestine and break the stomach, just tear the mouth with your hand. First, pinch the fish bones on both sides with one hand, turn the belly of the fish upwards, and pinch off the junction of the two gills with the thumb and index finger of the other hand, and pull it firmly towards the tail of the fish.

3. When the internal organs of the fish are exposed, take the gills first, and then pinch off the fish intestines, and soon the yellow bone fish can be treated cleanly.

4. Finally, rinse the fish body with clean water until there is no blood in the water before cooking. In order to add more flavor, you can also make two cuts on the cleaned yellow bone fish.

Dear, for you to find out the practice of large yellow croaker, the steps are 1 to kill the fish, scrape a few knives and smear the appropriate amount of salt, marinate for 10 minutes and wash 2, ginger, garlic, dried chili peppers chopped, green onion Garlic leaves are cut into sections for later use (staring at garlic leaves as much as possible with garlic leaves are more delicious) Super delicious home-roasted large yellow croaker Step 1 Fry fish to prevent sticking to the pan: 1. Heat the pan over medium heat, and wipe the pot back and forth with ginger slices 2. The temperature of the pot must be high, otherwise it is easy to stick to the pan and be super delicious Home-roasted large yellow croaker Step 2 Add oil to the fire and burn until it is smoking, and it is super delicious to cook large yellow croaker Step 31, high temperature fish, pay attention to anti-scalding, I am under the fish immediately cover the lid, about 5s to open the lid, shake the pot, so that the head and tail of the fish can be fried in oil, so that it is not fishy! 2. Fry the fish on one side for about 1-2 minutes, the fish will be very old and unpalatable for too long, too short, the fish skin is not golden and easy to break the skin, and it is easy to fish and super delicious home-roasted large yellow croaker Step 41, the fish on both sides are fried and sold in the shed to sell garlic and ginger to stir-fry, and if you add chili peppers, you can add dry chili peppers 2, and then add cooking wine, at this time the fish will be fragrant when it encounters cooking wine 3, add an appropriate amount of salt, and soy sauce is super delicious home-roasted large yellow croaker Step 5 Add water, almost less than the amount of fish, after the water boils, Simmer over medium-low heat for about 10 minutes, and the juice is super good, Kai and take the home-roasted large yellow croaker Step 6: Add green onions.

The treatment method of large yellow croaker is the same as that of other fish, and all the contents of the stomach of large yellow croaker are generally thrown away, and the middle blood is also cleaned; The inside of the head and gills are removed, and a layer of black skin that is connected to the mouth is pulled off, and the hard skin on the head is pulled off at the outside near the neck, and finally the fish scales are scraped clean, and then the tail can be picked up for backup.

The composition of yellow croaker is as follows: per 100 grams of large and small yellow croaker, respectively: 81,79 grams of water; protein, grams; fat, g; Ash, grams; calcium 33,43 mg; phosphorus 135,127 mg; iron, mg; Thiamine, mg; riboflavin, mg; Niacin acid, mg.

120 micrograms of iodine per 1 kg of fresh totoaba fish.

The average meat content of freshwater yellow croaker is the moisture content of the fish, the protein content of the dry matter, the fat content and the crude ash content. The total amount of amino acids in the dry matter is, of which the content of essential amino acids accounts for the total amount of amino acids; The total amount of 4 umami amino acids is: