How do you skin and gut a tongue fish???

When the tongue is skinned, it can be torn from the front, from the head of the fish downwards, and it is easier to tear if it is melted with ice.

Tongue fish practice:

1. The tongue fish needs to be skinned on both sides, and the scene is a bit bloody. Shred the ginger, crush the garlic and chop it into minced garlic.

2. Mix a spoonful of tempeh, 1 tablespoon of minced garlic, 1 tablespoon of light soy sauce and 1 tablespoon of olive oil.

3. Remove the head and tail of the tongue fish, cut it into large pieces, and add 1 tablespoon of cooking wine.

Marinate in small amounts for 15 minutes. Drain the marinated fish fillet, spread with tempeh garlic sauce, spread with shredded ginger and marinate for 30 minutes.

4. Wrap the steamed fish tray with plastic wrap.

It can prevent water vapor from entering), and steam in a pot of boiling water for 10 minutes. Turn off the heat and simmer for a while.

5. Sprinkle chopped green onions after removal.

1. Tear off one side of the skin along the head of the fish.

2. Tear the second side again.

3. Use chopsticks to roll out the internal organs of the fish.

Extended information: Tongue fish, also known as dragon fish, belongs to the order Floiceformes, Tongue Soles, Tongue Soles, commonly known as sub-plate fish, sole, sole, is a warm temperature offshore large demersal fish, living and inhabiting China's coastal sea area all year round, with wide temperature, wide salt and adapt to the characteristics of changing environmental conditions, suitable temperature range, the most suitable water temperature 14-24, suitable salt range 14-33.

Semi-smooth tongue sole has little natural resources, fresh and delicious, high meat yield, smooth taste, fish meat is cooked for a long time and does not get old, no fishy smell and peculiar smell, belongs to high protein, rich in nutrition, has always been the best product for the majority of consumers in China's coastal hospitality, favored by the majority of consumers, and the live fish is currently very high.

In addition, the semi-smooth tongue sole has a fast growth rate, low food level, low oxygen tolerance, and few diseases, which is suitable for breeding turbot and flounder in the greenhouse.

Tongue fish does not necessarily have to be peeled, but the skin of this fish is not delicious, which will affect the taste of the meat and destroy the overall taste of the fish, so it is best to clean the skin before eating.

The tongue fish has no spines, and the meat is very tender, and it is not old after being cooked for a long time, it is very delicious, but the skin of the tongue fish is very unpalatable, it will have a strange smell of tongue fish, and the taste is not rotten for a long time, which affects the appetite very much.

How do you remove the skin of tongue fish?

The skin of the tongue fish is very easy to remove, first of all, the tongue fish should be cleaned as a whole, and after removing the internal organs and scales, the skin of the tongue fish should be peeled off a little.

Then put the tongue fish into a basin, add boiling water, and slowly and evenly pour it on the surface of the tongue fish until the skin of the tongue fish is scalded.

Finally, take out the tongue fish, tear off one side of the skin directly along the fish head, then tear off the second side, and finally clean it, and treat the tongue fish as normal.

Is tongue fish a dragon fish?

Tongue fish and dragon fish are a type of fish, and dragon fish is the scientific name for tongue fish, which is a large warm inshore demersal fish.

The body of this jade is relatively flat, like a tongue, the head is very short, and the eyes are small, on both sides of the head, and the body length is generally about 25 to 40 cm.

Ingredients: 300 grams of tongue fish, 2 slices of ginger, 3 grams of salt, 2 garlic pieces, 1 tablespoon of cooking wine.

1. Clean the tongue fish.

2. Don't cut off the tongue fish and fish head.

3. Tear off the skin along the head of the fish.

4. Clean the fish and clean it again.

5. Add ginger, garlic, cooking wine, salt to the tongue fish bowl and marinate for half an hour. Processing is complete.

Tongue fish is a relatively common fish that has a delicious tongue, but handling it may take some skill. Here are some suggestions:

1.Wash the tongue fish: Rinse the tongue fish thoroughly with clean water, which can be gently brushed with a brush, especially on the abdomen.

2.Removal of internal organs: After cutting into sections, the stomach is cut open, the internal organs are removed and cleaned.

3.Scales and head removal: Scrape the scales off the tongue with a knife or ruler. Cut off or cut off the head (depending on the taste).

4.Remove the black film: Use scissors or a stream of water from the faucet to cut off the black film in the middle of the fish's mouth and the belt on the top.

5.Handle the tongue: Pull it out by holding the base of the tongue between your fingers. If you don't feel good, you can also blanch it in hot water before processing.

6.Finally, rinse it with water a few times.

It is important to note that when you go to handle this fish, be sure to wear gloves and a kitchen apron, and use clean sharps to ensure safety and hygiene.

Prepare ingredients: 300 grams of tongue fish, 2 slices of ginger, 3 grams of salt, 2 garlic, 1 spoon of cooking wine, and clean the tongue fish.

2. Don't cut off the tongue fish and fish head.

3. Tear off the skin along the head of the fish.

4. Clean the fish and clean it again.

5. Add ginger, garlic, cooking wine, salt to the tongue fish bowl and marinate for half an hour. Processing is complete.

1. First find the right fish belly (the belly is very small), generally in the lower left of the head (the soft place is the belly), use scissors or a small sharp knife to cut it open, take out the internal organs and clean;

2. Remove the gills of the fish by hand or scissors and wash the body of the fish;

3. Tear the fish skin, the upper layer of skin, on the gills, and the whole piece will fall off.

1. Tear off the dough along the head of the fish.

2. Tear the second side again.

3. Use chopsticks to roll out the internal organs of the fish.