What kind of fish is good for boiled fish, and what fish is generally used for boiled fish

Grass carp, silver carp, cuttlefish, catfish. 1. Grass carp, the fish body is streamlined, with more meat and fewer spines, which is the first choice for boiled fish, and most of them are grass carp in the restaurant.

2. Silver carp, also known as fathead fish, has thick flesh and a relatively large body size.

3. The meat quality of black fish is thicker and less spiny than that of grass carp and silver carp.

4. Catfish, like black fish, has more meat and fewer spines, and it is also suitable for boiled fish.

1. In fact, grass carp, herring, carp, silver carp, silver carp, white pomfret, black fish, catfish, catfish, crucian carp and other fish can be used to make boiled fish. Many people think that it is better to use grass carp to make boiled fish. Because the grass carp has few fine spines, the flesh is firmer and the taste is good.

2. Let's take a look at the practice of boiling fish.

1) Ingredients: a grass carp, soybean sprouts (about 500 grams). Excipients:

Appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, a large piece of ginger, 4 cloves of garlic, appropriate amount of green onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of dry starch, a spoonful of cooking wine, a spoonful of bean paste (or chopped pepper), an appropriate amount of raw egg white, and an appropriate amount of pepper.

2) Kill and wash the fish, chop off the head and tail, slice into fillets, and chop the rest of the fish steak into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes (the head and tail and the fish steak are served on a separate plate and marinated in the same way);

3) Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside;

4) Add three times the usual oil to a clean wok, after the oil is hot, add three tablespoons of watercress (or chopped pepper) and stir-fry until fragrant, add ginger, garlic, green onions, Sichuan peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste. Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into the large pot where the bean sprouts were just placed;

5) Take another clean pot and pour in oil (the specific amount of oil depends on the size of the container prepared, and when pouring into a large basin, all the fish and bean sprouts are submerged, which can be visually measured). When the oil is hot, turn off the heat and let it dry. Then add Sichuan pepper and dried chili peppers, and slowly stir-fry the peppercorns and chili peppers over low heat to bring out the aroma of Sichuan peppercorns and chili peppers.

Be careful not to make too much fire to avoid frying;

6) When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil and pepper from the pot into a large bowl of fish.

Grass carp, black fish, etc. are generally used, and the first pot of boiled fish created by a chef in Chongqing was made with grass carp. Grass carp, commonly known as grass carp, grass carp, white grass carp, etc., is elongated, the dorsal fin has no hard spines, in general, there are fewer fish bones, and the larger the size of the grass carp, the larger the fish bones, more convenient to handle.

The large bones of grass carp are mainly concentrated near the spine and are easier to handle compared to the small bones that are distributed in the muscles.

Boiled fish, also known as river boiled river fish, boiled fish fillet, belongs to Sichuan cuisine, is a characteristic dish in Sichuan and Chongqing, China, generally made of fresh grass carp, bean sprouts, chili pepper and other raw materials, with the characteristics of oil but not greasy, spicy but not dry, numb but not bitter, smooth and tender meat.

The seasonings needed to make boiled fish include: cooking wine, ginger, starch, oil, green onion, coriander, light soy sauce, Sichuan pepper, salt, garlic, etc.

Generally, we make boiled fish, and we like to make it with the following four types of fish:

The first type: silver carp, also known as fathead fish, the meat is thick, the body size belongs to a relatively large fish, compared with other fish, are less spines and more meat, the meat is delicious, the taste is strong, suitable for boiled fish, the most important thing is that it is cheap, it is an affordable fish, and it is very popular.

The second kind: grass carp, the body shape of the fish is streamlined, the body meat is spiny and less, the body is larger, the characteristics like to swim, so the meat is relatively tight, the meat is also thick, the most important thing is that the grass carp has no earthy smell, the meat is delicious and tender, the fish meat is thick and less thorny, the meat is delicious, and the taste is excellent. **It is also cheap, and because of its small head and large meat, it is also the preferred fish for making boiled fish.

The third type: black fish, the meat quality is thicker than grass carp and silver carp, the flesh is less spiny, and the meat quality is more delicious and delicate. It's really delicious to make boiled fish.

It is very high, much higher than other grass carp and silver carp, so families generally do not use these fish, because there are relatively few such fish on the market, so the most common boiled fish is grass carp and silver carp. Due to the large individual, fast growth, and high economic value. Black fish has few bone spines, high meat content, and rich nutrition, which is higher than the protein contained in chicken and beef.

It has the effect of removing stasis and renewing, nourishing and recuperating, and has the effect of building muscle and replenishing blood and promoting wound healing, so people who have undergone surgery are most suitable for eating this fish to make up for the wound.

The fourth kind: Qingjiang fish, Qingjiang fish is also a very good choice for boiled fish, this fish not only has very few bones, but also the fish meat is delicate, and the taste is very good, but it is slightly more expensive. It is rich in protein, fat, carbohydrates, calcium, phosphorus, vitamins, niacin and other nutrients.

Grass carp is the most commonly used fish to make boiled fish fillet, although grass carp is low but rich in nutrition, the meat is delicate, the individual is large, and the intermuscular spines are few, which is popular among the people, and the vast majority of the boiled fish we eat in the restaurant are made of grass carp.

Carp. The flesh of carp is firm, with fewer spines, and it is cheaper, but it may smell earthy if it is not handled well.

Silver carp. Although the meat is not as delicious as grass carp, it is cheaper than grass carp, it belongs to less spines and more meat, the meat is delicious, and the taste is strong, suitable for boiling fish, so many restaurants like to use the meat of silver carp to make boiled fish fillet.

Is it better to use grass carp or tarpon to make boiled fish?