What fish has fewer spines? What fish is delicious to make steamed fish

Deep-water fish generally have few bones and are thicker and less likely to be punctured. In freshwater fish, it is felt that there are few bones of osmanthus fish.

The most important thing for steamed fish is to choose fresh fish with fewer spines. Depending on the regional taste, the choice of fish is also different. Huaiyang cuisine - steamed grass carp, Jiangsu cuisine - steamed saury, Cantonese cuisine - steamed sea bass, Sichuan cuisine - steamed green eel, Lu cuisine - steamed soft-shelled turtle, Zhejiang cuisine - steamed osmanthus fish, steamed eel, steamed grouper, steamed sea bass, etc.

The common fish is the osmanthus fish, which is known as the "freshwater rat spot".

The specific steps of the steamed fish method are as follows:

1.Preparation of materials;

2.Scaling, gills and guts of sea bass;

3.Shred the ginger, cut the green onion into flowers and cut into sections, and cut the red pepper into oblique slices for decoration; The sea bass is marked with a flower knife on both sides;

4.Smear a little wine on both sides of the fish;

<>6.Steam on the maximum heat for about 5 to 6 minutes, turn off the heat, do not open the lid, steam for 5 minutes and then remove from the pot;

7.Pour out the soup and remove the ginger and chopped green onions;

8.Spread the fish with shredded green onions and red peppers;

9.Heat a small pot, add an appropriate amount of oil and umami juice to a boil;

10.Pour in the boiling soy sauce and oil while hot;

11.Serve hot!

1. Silver carp.

Silver carp has one main spine and very few fine spines. Delicious, tender meat, with a variety of unsaturated fats and colorful protein foods, calcium, sodium and other elements. Since there are no fine spines, it is suitable for children.

2. Silver pomfret. There are also a variety of silver pomfret, such as golden pomfret, silver pomfret, red pomfret, among which the golden pomfret body is very large, a large spine in the whole body, very few small spines, and the price is very affordable, especially suitable for children to eat. Silver pomfret contains a variety of saturated fats, proteins and a variety of nutrients, which invigorate qi and blood, clear stomach and heat, benefit kidneys, soften muscles and bones, and prevent cardiovascular and cerebrovascular diseases such as coronary artery hard bottoming.

3. Mackerel. Mackerel is thick and thornless, delicious, nutritious, and has a solid and inseparable, awl-shaped texture, which is probably related to its faster swimming. In addition to fresh food, it can also be produced and processed into canned fruits and salted dried products. Qingdao people love to make crispy fish, mackerel is the best choice, the taste of smoked mackerel is different, is the world delicacy of warm wine meals.

4. Sea bass. The sea bass also has fewer small spines, and the meat texture is tender and delicious, which is suitable for steaming or stewing. Sea bass contains protein, carbohydrate compounds, vitamin D, B vitamins and a variety of nutrients, which have the functions of tonifying deficiency, benefiting the stomach and intestines, dissolving phlegm and relieving cough. In addition, sea bass also has a very good effect on fetal restlessness, less milk after giving birth, etc., often eaten to replenish the body, but not easy to lead to lack of nutrition, especially suitable for pregnant women and women after giving birth.

Tilapia, pomfret, mackerel, sea bass and other thorns are less suitable for steaming. Tilapia: Tilapia has one main spine and few fine spines.

It is delicious, the meat is delicate, and contains a variety of unsaturated fatty acids and rich in high-quality protein, calcium, sodium and other elements. Since there are no fine spines, it is suitable for children. Mackerel:

The meat is prickly and less prickly, delicious and nutritious, and the meat is firm and compact, in the shape of an awl. <

Tilapia, pomfret, mackerel, sea bass and other thorns are less suitable for steaming.

1. Tilapia.

Tilapia has one main spine and few fine spines. It is delicious, the meat is delicate, and contains a variety of unsaturated fatty acids and rich in high-quality protein, calcium, sodium and other elements. Since there are no fine spines, it is suitable for children.

2. Pomfret. There are also many kinds of pomfret, such as golden pomfret, silver pomfret, red pomfret, etc., among which the golden pomfret is larger, with a large spine on the whole body, and few small spines, and it is very close to the people, which is very suitable for children to eat. Pomfret is rich in unsaturated fatty acids, proteins and a variety of trace elements, which nourish qi and blood, nourish the stomach, strengthen the essence, soften the muscles and bones, and have a preventive effect on cardiovascular and cerebrovascular diseases such as coronary arteriosclerosis.

3. Mackerel. Mackerel meat is spiny and less, delicious and nutritious, and the meat is firm and compact, in the shape of an awl, probably related to its fast swimming. In addition to fresh food, it can also be processed to make canned food and salted dried products.

Qingdao people like to make smoked fish, mackerel is the best choice, smoked mackerel with unique flavor, is a delicacy to accompany wine and rice.

4. Sea bass. The sea bass also has fewer small spines, and the meat is tender and delicious, which is suitable for steaming or braised food. Sea bass is rich in protein, carbohydrates, vitamin A, B vitamins and a variety of trace elements, which has the effects of nourishing the liver and kidney, benefiting the spleen and stomach, relieving cough and reducing phlegm.

In addition, sea bass also has a good effect on fetal restlessness, postpartum lack of milk and other symptoms, often eaten not only to replenish the body, but also will not cause overnutrition, very suitable for pregnant women and postpartum women to eat.

In our country, on Chinese New Year's Eve, at the beginning of the new year, we are all used to making a whole fish, whether it is delicious or not is not the point, because this is the standard of our hope and carries the expectations of the whole family, harvest, surplus, happiness will be through the meaning of the overwhelming head-on.

Let's get back to the steamed fish.

Steamed fish is a home-cooked dish, the main ingredients are simple, the ingredients are simple, the seasoning is simple, the method is simpler, but the taste is not simple, I simply use two words to summarize "delicious", which is completely in line with the standard of food on the tip of the tongue.

Sea bass, yellow croaker, osmanthus fish, treasure fish, pomfret, tilapia, Wuchang fish, grouper, etc. are the best steamed fish, because this kind of fish has few bones and is delicious.

No matter what kind of fish is used to make steamed fish, the first thing must be fresh and fresh, and the steamed fish made from stale dead fish will have a fishy smell and is not delicious.

Steamed fish must be cleaned of gills, scales, black membrane in the belly and mucus on the fish to avoid fishing. Before steaming, you can marinate it with salt and green onion and ginger cooking wine.

After the water in the steamer is boiled, put the fish into the steamer and put it on high heat for about 15 minutes. After steaming, it is then drizzled with steamed fish soy sauce, and then drizzled with 70% hot oil, and it is delicious.

The most delicious fish to be steamed are sea bass, treasure fish, saury, etc.

1. Sea bass. If the sea bass is steamed, it can maintain the freshness of the fish to a large extent, and the sea bass itself has few bones and the meat is delicate, so it is very delicious.

2. Treasure fish.

Then there is the treasure fish, the treasure fish contains very rich collagen, the use of steaming, this method can maximize the limit of the maintenance of the treasure fish's collagen, steamed out more, the treasure fish fragrance is very strong, the taste is very good.

3. Saury. Then there is the saury, which belongs to the sea fish, and many people usually eat it fried, but as everyone knows, the steamed saury also tastes great. The use of steaming will make the meat of the saury very delicate, the aroma is particularly strong, and the taste is very good. Rotten leakage buried.

Precautions for making steamed fish

1. The fish should be cleaned.

Regardless of freshwater fish or marine fish, try to clean up when slaughtering, especially the impurities in the following three fish cavities: the black membrane of the fish cavity, fish gall bladder and fishy thread.

2. Do not add salt to the marinated fish.

Before steaming, the fish needs to be marinated for a short time, and the marinated seasoning only needs to use green onions, ginger, cooking wine and white pepper, and do not put salt to marinate. Because salt will tighten the meat quality of the fish, force the fish water out early, and finally cause the fish to lose a lot of moisture, and the steamed fish meat is not fresh and tender enough, and even firewood.

3. Steamed fish should be boiled in hot water.

No matter what kind of fish is steamed, it must wait for the water in the steamer to boil completely before it can be sent into the pot for steaming, and the whole process is hot, so that the fish can be steamed in a short time, so that the fish juice and nutrition can be retained, and the fish meat remains fresh and tender.