What fish should I use for sauerkraut fish? What fish is generally used for sauerkraut fish

Freshwater fish is usually chosen for sauerkraut fish, and common freshwater fish include grass carp, catfish, black fish and herring.

Sauerkraut fish mainly originates in Sichuan, and the taste is mainly fresh, sour and hemp. At present, major restaurants still like to use dragon fish.

Pangasius makes sauerkraut fish because these two types of fish have very few spines. The most suitable sauerkraut fish is still black fish, because black fish only has one large spine.

The reason why black fish is suitable for sauerkraut fish is not only because it has fewer spines, its meat is delicate, and it is born with a sticky thing, which can protect the meat from breaking, and in the process of making sauerkraut fish, the meat will not be destroyed, and it tastes slippery, but black fish ** is also expensive.

Needless to say, pangasius naturally appears when we eat sushi, but pangasius belongs to marine fish, and the taste is more special, and people who prefer to eat seafood can eat sauerkraut fish made of pangasius, which has a very unique taste.

The most common sauerkraut fish is grass carp, because grass carp ** is cheaper and the most common, but the earthy smell of grass carp is relatively strong, so a lot of seasonings will be put when making it, but the meat is relatively delicate, and it is also a commonly used fish in restaurants.

Hello, your question has been sorted out. Although the main product of Keyu Ke Rice is sauerkraut fish, but subdivided, the sauerkraut fish of Ke Yu Ke Rice has a variety of flavors: Laotan Sauerkraut Fish, Gongju Tomato Fish, Miao Mei Golden Soup Fish, Green and Green Pepper Fish, Jumping Ma Xiang Fish, Fruity Lemon Fish and so on.

On the basis of inheriting the traditional sauerkraut fish practice, Keyu Kefan has boldly made a taste innovation, making the single product rich and more selective, so that no matter which region consumers are, they have sauerkraut fish that they can order. There are countless kinds of sauerkraut fish that have been eaten, but the sauerkraut fish that can be eaten is enough to kill others and become the focus, the meat of pangasius is firm, tender and refreshing, and the tender and delicious fish of sauerkraut are matched together, the appearance is **, and the taste is also**! Of course, in order to achieve a relatively uniform taste, higher requirements should be put forward for the selection of ingredients.

Taier set up a special research team to study one thing: what fish tastes best when made into sauerkraut fish. They compared various fish varieties and finally found that the sea bass has a tight, dense meat, a more delicate and elastic taste, less fat but not greasy, and fewer bones, which is especially suitable for sauerkraut fish.

Gongju tomato fish and Laotan sauerkraut fish are sold more per person**, but the fish and rice will be suitable for many people to eat the traditional large portion of sauerkraut fish into one serving, which is convenient for office workers to eat, and people who don't want to cook can also eat. In the dish of sauerkraut fish, the quality of the two main ingredients, fish and sauerkraut, will have a significant impact on the final presentation of the product's taste. In order to ensure the tenderness and taste of the meat, Taier uses fresh sea bass.

In addition to the classic Laotan pickled cabbage fish, jumping sesame fish and green pepper fish, Keyu Ke Rice has also innovated and added fruity lemon fish, Jintang sauerkraut fish and Gongju tomato fish, which are rich in sour, hot and sweet, with a variety of side dishes, to meet the taste needs of different consumers with a richer product structure and a more free and free combination, and improve the enthusiasm of young people to consume.

Sauerkraut fish is generally used mullet, because the mullet itself is more delicate and has fewer spines, and it is particularly easy to taste and has a particularly good taste, so sauerkraut fish should use mullet.

Sauerkraut fish should be made of grass carp, its meat is firmer and chewy, silver carp and this black fish meat quality is not as good as grass carp.

Sauerkraut fish is basically made of black fish, black fish is rich in nutrition, tender meat and few fish bones, and it tastes good to make sauerkraut fish with black fish.

According to the different aquatic products in various places, sauerkraut fish is mainly used grass carp, especially the relatively large grass carp, which has fewer fish bones, which is suitable for making sauerkraut fish.

It is recommended to use grass carp for sauerkraut fish.

1.Grass carp. 2.Wujiang fish.

3.Jiangtuan fish.

4.Snakehead. 5.Whiting.

6.Carp. Don't use special fish such as saury.

Sauerkraut fish, generally to:Grass carp. As the main raw material, 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 increase people's appetite.

The sauerkraut fish is made with fresh fish and kimchi, and the fresh fish can also be made of black fish, silver carp, crucian carp, carp, etc., all of which have a good taste.

Hello dear, sauerkraut fish Generally speaking, fish with few spines and tender flesh are especially suitable for making sauerkraut fish, the most common are black fish, grass carp and silver carp. Grass carp, silver carp, black fish, and herring can all be used to make sauerkraut fish, but at present, the materials used to make sauerkraut fish in major restaurants are mainly the following: grass carp, silver carp, black fish, dragon fish, and pangasius.

Among them, the first choice is the black fish, because the black fish has few bones and tastes smooth and smooth.

Grass carp. Sauerkraut fish with grass carp, 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, when the knife is handled, it is also very convenient, the utilization rate of grass carp is 70 percent, fish scales, fish bones throw away a lot of things, grass carp is four big fish, it is easier to breed, and the output is quite rich, in the large and small seafood markets, grass carp can be bought, which is also one of the reasons for using grass carp, and then it is cheap, and the business has profits to earn.

Grass carp is a typical herbivorous fish, from the nutritional aspect, it is rich in unsaturated fatty acids, and rich in selenium, for children and the elderly, it is the most suitable freshwater fish for nourishment, it can supplement a lot of nutrients, appetizing and nourishing, strengthen the body, enhance appetite, fish fillets are full of elasticity, delicious and delicious, people can afford to consume.

2. Blackfish. Black fish is also called mullet, its fish bones are less, the meat is delicious, nutritious, and has a high edible value, why is it more suitable to say black fish? Because its supply is stable, the meat is delicate, the meat rate is high, the taste is firm, after being served on the table, even if it is placed for a period of time, when it is eaten at the end, it can still maintain Q bomb, if you have to say a shortcoming, it is also there, and the cost will increase by one-third, because black fish ** is more expensive than grass carp.

Black fish is a high-protein and low-fat fish, the demand is increasing day by day, it is very famous in the seafood market, it contains 8 kinds of amino acids required by the human body, as well as rich protein, from a nutritional point of view, black fish is a nutritious and comprehensive nourishing fish.

Sauerkraut fish should choose grass carp, you can also use silver carp, generally choose these two kinds of fish, of which grass carp is the majority.

Sauerkraut fish is generally made of grass carp, fresh grass carp is delicious, and there are other incomparable tough textures, especially the belly and tail.

Grass carp, the first choice for cost performance! Very tasty.

Grass carp is the best choice among freshwater fish because the meat is the most delicate!

Grass carp has tender meat and fewer bones, making it easy to eat.

Good with black fish. If you don't consider the price letter history factor, it is better to use blackfish.

Black fish: The black fish is very good for making sauerkraut fish fillets, but the price is too high, and the two or three catties in the market have to cost more than ten yuan per catty. Black fish is a low-fat food with delicious meat, which is especially suitable for nourishment.

Grass carp: Grass carp is very common, and various specifications are well found in the market, and different specifications of grass carp can be purchased according to the number of people. The price of grass carp is moderate, six or seven yuan per catty, the meat quality is also delicate, and the fish fillets are easy to form, but there are more fish bones.

Sauerkraut fish mostly uses grass carp, silver carp, black fish, tilapia and other fish with thick flesh and few spines. 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 liquid plums are mostly made of grass carp, silver carp, black fish, tilapia and other fish with thick flesh and few spines. 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 generally used: grass carp, black fish, river ball, tilapia, dragon fish and pangasius.

1. Grass carp:Traditionally, grass carp is chosen because there are fewer grass carp spines, and it is cheaper than other fish, so it is a very homely fish.

2. Blackfish. In addition to the lack of spiny oak in the black fish, the meat of the black fish is harder and not easy to disperse during the cooking process, so the black fish is not only suitable for sauerkraut fish, but also suitable for stir-fried fish fillet.

3. Jiang Tuan:The spines of the Jiang Tuan are also very few, there are no scales, the taste of the fish skin is very soft and glutinous after cooking, and the protein content of its meat is very high, which is very suitable for friends who love beauty and food, of course, it is also slightly expensive.

4. Tilapia:The advantages of tilapia are mainly because of the lack of spines, the meat is delicious, and it is not expensive, and it is a fish that friends in the southwest region prefer.

5. Longli fish and pangasius:The meat quality of these two kinds of fish is very similar, but in fact, they are very different, Longli fish is a kind of fish that grows in the sea, the meat is delicate and delicious, and there is no fishy smell.