What kind of fish is a stingless fish that is good for sauerkraut fish?

The stingless fish that are suitable for sauerkraut fish are:

1. Grass carp. The most common sauerkraut fish is made with grass carp. The meat of grass carp is relatively tender, and it is also suitable for slicing. Grass carp is relatively cost-effective and very affordable, and most restaurants will use grass carp to make sauerkraut fish.

2. Blackfish. Blackfish has few bones, high meat content, and is rich in protein, with very high nutritional value. One of the characteristics of the black fish is that it secretes a type of mucus.

When you cut the black fish fillet, you can feel that the surface of the fish will be sticky. This layer of mucus protects the fillets from breaking, so sauerkraut fish made with black fish can better ensure the integrity of the fillet.

3. Sea bass. The sea bass itself is very delicate, delicious, and the earthy smell is very light, the meat is particularly elastic, not easy to loosen, is the best choice for making sauerkraut fish.

4. Pangasius.

Pangasius has delicate flesh, delicious taste, rich in vitamins and minerals.

mainly calcium) and other nutrients. Four traditional Chinese fish.

They all have spines, and they are not easy to mass-produce to remove spines, and pangasius comes from Southeast Asia.

The fish in the region are known for their tender flesh, lack of intermuscular spines, and high yield. For the F&B market, "thornless" is a heavyweight selling point.

5. Longli fish.

The taste is fresh and delicious, the meat yield is high, the taste is smooth, the fish meat is cooked for a long time and does not get old, there is no fishy smell and peculiar smell, and it is high in protein.

It is rich in nutrition and favored by the majority of consumers.

There are many versions of sauerkraut fish, but no matter which version, it is prohibitive for the elderly and children. Wen Yunfu, a cooking technician at a trading company in Wuhan, developed a new style of gluttonous pickled cabbage fish, which is made of spinless dragon fish. Sour and spicy appetizing, adults and children can enjoy it.

With lotus root, the flavor of Jingchu is strong!

Sauerkraut fish is based on grass carp, but carp and Qingjiang fish can also be selected. It is cooked with kimchi and other ingredients, and the taste is sour and spicy; Fish is rich in high-quality protein, which can provide people with rich protein, minerals and other nutrients; The lactic acid in sauerkraut can promote the body's absorption of iron and can also increase a person's appetite.

Generally speaking, fish with few spines and tender flesh are particularly suitable for making sauerkraut fish, the most common being black fish, grass carp and silver carp. Of course, since everyone's tastes are different, what fish to choose to make sauerkraut fish still depends on the person who eats it. The taste of the sauerkraut fish is different depending on the fish species.

You can choose from black fish, sea bass. I usually choose sea bass, the meat is tender, there are no bones, and it is delicious.

What kind of fish is sauerkraut fish made of? Why didn't I eat fast food, the sauerkraut fish is made of cod, and it's fine.

The grass carp used is delicious because the grass carp has fewer bones.

It is to cut out the fish directly.

What fish is used without spines, and cod is not spine.

What fish is sauerkraut fish made of in fast food? How could he not have thorns? Yes, there are a lot of fish bones that are relatively few.

The weather is getting cooler, and it's the season to eat sauerkraut fish again. Sauerkraut fish, also known as sour soup fish, as the name suggests, is made with fish as the main ingredient and cooked with kimchi and other ingredients, and the taste is sour and tender. In order to make it easier to eat, sauerkraut fish is generally made without spines.

So what are the stingless fish that are suitable for sauerkraut fish?

1. Blackfish. Friends who often go out to eat will find that many businesses will choose black fish as the main ingredient of dishes such as sauerkraut fish and boiled fish. This is because black fish has fewer bones, tender meat, is not fragile when cooked, and is a relatively common moderate freshwater fish.

2. Sea bass. Sea bass is more expensive than black fish, the flesh is fat and elastic, much less earthy than other fish, and less prickly. Rich in protein and various vitamins, it is a relatively common economic fish.

3. Longli fish. Dragonfish is an inshore fish that is more expensive than sea bass. The meat of Longli fish is smooth, not old after long-term cooking, no fishy smell, and has rich nutrition, and there are very few fish bones.

In addition to the above three types of fish, which are relatively common and delicious, there are also many businesses that use carp, grass carp, herring and other fish to make sauerkraut fish.

Sauerkraut fish with grass carp is best eaten with fewer spines.

Black fish is also called mullet, it has fewer bones, delicious meat, not easy to break when cooked, and is a relatively common moderate freshwater fish. Its supply is stable, the meat is delicate, the meat yield is high, the taste is firm, and after it is served on the table, even if it is placed for a period of time, it can still maintain Q bomb when it is eaten after the dust core.

Introduction to sauerkraut fish

Sauerkraut fish, also known as sour soup fish, is a classic dish originating from Chongqing, known for its unique seasoning and unique cooking techniques. Popular in the 90s of the last century, it is one of the pioneers of Chongqing Jianghu cuisine. Sauerkraut fish is made with grass carp as the main ingredient, cooked with kimchi and other ingredients, and the taste is sour and spicy; It can also increase a person's appetite.

There are different opinions about the history of sauerkraut fish, and it cannot be verified, and it has been passed down later, and the production methods are also different, but the taste is basically the same. Sauerkraut fish started from the Jiangcun fishing boat in Jiangjin, Chongqing. Legend has it that fishermen sell the big fish they catch for money, and often exchange the leftover small fish with the farmers along the river for sauerkraut, and the fishermen cook the sauerkraut and fresh fish in a pot, and the soup tastes fresh and beautiful.

So some small shops transplanted it, ** diners from the south to the north. Sauerkraut fish was popular in the early 90s, and it has its place in restaurants of all sizes, and the chefs of Chongqing have pushed it to the north and south of the motherland, and sauerkraut fish is one of the pioneers of Chongqing cuisine.

1. What fish is suitable for sauerkraut fish without spines.

2. How to make sauerkraut fish is the best to eat.

3. How to make sauerkraut fish.

4. What kind of fish is good for making sauerkraut fish.

1.Sauerkraut fish is generally used to assassinate delicate freshwater fish, such as carp, grass carp, black fish, herring, sea bass, dragon fish, etc., which are suitable for making sauerkraut fish.

2.Although carp has few bones, it has a strong earthy smell, so it is necessary to pay enough attention to removing the fish.

In terms of cost performance, the most suitable sauerkraut fish is grass carp.

Use grass carp to make sauerkraut shed wide fish, this is the technique of most restaurants, generally about 4 catties of grass carp is the best, the meat is thick, the fish fillet is delicate, and it is also very convenient when you handle the knife.

The utilization rate of grass carp is 70 percent, fish scales, fish bones throw away a lot of things, grass carp is four big chain fish, breeding is relatively easy, the output is quite rich, in large and small seafood markets, grass carp can be bought, this is also one of the reasons for using grass carp, and then it is cheap.

Morphological characteristics: body elongated, anterior nearly cylindrical, tail laterally flattened, abdomen rounded, no ventral ridge. The head is broad, medium-large, and slightly flattened anteriorly.

The snout is short and blunt, and the snout length is slightly larger than the diameter of the eye. The mouth is end-positioned, the mouth is wide, and the mouth width is greater than the mouth length; maxillary slightly longer than lower jaw; The end of the maxilla extends below the nostrils. The posterior labial sulcus is interrupted and widely spaced.

large eye, located in the anterior half of the cephalad; The interocular space is wide and slightly convex, and the distance between the eyes is about 3 times the diameter of the eye. gill aperture broad, extending anteriorly below the posterior margin of the anterior operculum; operculum connected to the isthmus; The isthmus is wider. The scales are medium to large and round in shape.

The lateral line is arcuate anteriorly, straight posteriorly, reaching the base of the caudal fin.

The dorsal fin is unspine, the outer margin is straight, and it is located above the pelvic fin, and the distance from the origin to the base of the caudal fin is closer than that to the snout. The anal fin is located posteriorly inferior to the dorsal fin, and the distance from the origin to the base of the caudal fin is close to the beginning of the pelvic fin, and the end of the fin does not reach the base of the caudal fin. The pectoral fin is short, the end is blunt, and the distance from the end of the fin bar to the beginning of the pelvic fin is greater than 1 2 of the pectoral fin length.

The caudal fin is shallowly forked, and the upper and lower lobes are about equal length.