Can the fish in the grave be entrailed and fried?

Yes, the fish can be eviscerated, cleaned and fried. However, specific customs and habits may vary from region to region and household to household, so it is recommended that you consult with local elders or people who know the local customs for more accurate and detailed information.

It is taboo to use meat without skin and fish with scales removed as sacrifices in ancestor worship, and it is very taboo to use incomplete food as sacrifices in rural sacrifices, which will be regarded as insincere and even mistaken for great disrespect and unfilial piety to ancestors!

Meat without skin, including pork, chickens and ducks, which are most commonly used, need to be sacrificed with skin and intact, and it is taboo to use skinless and dismembered meat as sacrifices.

The fish with the scales removed will also be regarded as incomplete, and it is often said in the countryside that you can't "scale and remove the gills", which actually means that it is more appropriate to use the whole fish as a sacrifice as much as possible.

Most of the southern and mountainous villages will use whole pork, chickens and ducks with skin as sacrifices to relatives or ancestors.

However, in some coastal areas, because the local fishing industry is relatively developed, more seafood is used, especially fish as sacrifices, but it is also necessary to ensure integrity, and the scales and gills of fish cannot be scraped off.

of the mutilated goods as sacrifices.

Sacrificing ancestors with whole food also means wholeheartedness and expressing one's love and sincerity for the loss of one's loved ones!

However, this custom is not very prevalent now, and most of them are informal, but the older generation is still more particular and detail-oriented.

Yes, this doesn't seem to be anything, but the local customs are different, and some places are still taboo about this! Anyway, I don't think it's anything!

Can fish from the grave be washed and entrailed and fried? The sacrificial fish can be scaled and broken. Aren't people often using cooked meat, cooked fish, and some cooked meat dishes as memorial offerings?

Therefore, no matter how you do it, it is important to have a pious heart, and the practice of food is just different from place to place.

As for whether the fish can be offal and fried, different places have different customs and cultures, so it is necessary to understand the specific local conditions. In some places, it may be thought that the fish in the grave cannot be cut, while in others it may not be so exquisite. If you want to follow this practice, it is advisable to consult with local elders or people who know local customs for more accurate and detailed information.

I feel like I can eat it. The usual food is home cooking. Just put down the tomb, in fact, you can eat, but from the point of view of superstition, you ask the elders, see what the local customs say, our family is expensive to take home to eat, not expensive can be poured. Hehe.

Yes, first of all, you need to make sure that the fish scales are OK.

bai to eat. , but it depends on what.

Du Mo fish, when the fish zhi, how big the fish of the dao. For example, the marine barracuda does not eat in winter, and there is nothing to eat in the stomach, and it is very clean. The freshwater wheat ear fish is too small to remove the scales and internal organs, so it can only be eaten directly.

This is fine for smaller fish, but for larger fish they have to be gutted.

Don't eat like this, don't say that there are many substances in the internal organs that are harmful to the human body, even the black membrane should be washed. Besides, there are still fish with bitter gall!

As for the fish scales, they are generally removed, and some small and soft ones can be improvised.

The tribute fish to the deceased cannot be cut and made, and the internal organs can be cleaned and cleaned directly, without other complicated processing.

Materials: a pair of chopsticks, a fish.

The practice of skillfully removing the internal organs of the fish (not breaking the belly).

1. Wash the prepared fish and treat the scales and fins.

2. A chopstick sticks through the prepared fish and the fish's mouth.

3. Penetrate the gills of the prepared fish into the belly of the fish.

4. The same is true for the other side. Rotate the two chopsticks clockwise and hold the fish tightly with your left hand.

5. The internal organs and gills have been rotated and glued together, just pull them out!

To clean marine fish, it is basically necessary to remove scales, internal organs, and clean the inner belly.

Remove fish scales: Use a wire brush to brush, the wire brush is very clean, fast and convenient.

Removal of internal organs: It is pulled from the side of the gills and all the internal organs below come out.

Open the fish maw: Make a knife under the fish maw and remove the internal organs.

In fact, fish scales also have a certain amount of nutrition, protein, and minerals, but the fish scales are not delicious, you can scrape the fish scales off to make soup, and the juice boiled out is cooked with the fish, so that the nutrition is preserved. Do not scrape off the scales of the hairtail, it is rich in protein, phospholipids, iron, iodine, etc., and the unsaturated fatty acids in the scales can also prevent high blood pressure and coronary heart disease, so when cooking the hairtail, it is best not to scrape off the silvery-white scales on the surface of the hairtail.

But some diners are not used to it, but find it time-consuming to scrape fish scales, you may want to try the following tips to scrape fish scales quickly:

1) Make your own scale brush. Find a small board and decide on the size of the board according to how easy it is to use. Pick up some iron beer bottle caps and nail them to the wooden board, usually 3-5 rows.

In this way, the homemade scale scraping brush is ready. It is especially useful for scraping large scales of carp, herring and other fish.

2) Put vinegar to scrape the scales. Before scraping the scales, you can use vinegar to rub it on the fish body, and then scrape it to save time and knives. When scraping fish scales, you can use a beer bottle cap, or you can use the back of a knife, which is fast and safe.

3) Scrape the scales of the fish. The scales of the hairtail fish are small and sticky, and it is very annoying to scrape the scales. If you put the hairtail fish in hot water at 80 degrees Celsius, then put it in cold water, take it out and wipe it with a cloth, and the scales of the hairtail fish will be cleaned.

If you want to go, you just need to pinch out the internal organs with your fingers, and you don't have to be so clean.

There are about 32,000 species of fish found in the world, and the fish live in the water, distributed in the ocean and freshwater, with two-thirds of the fish living in the ocean and the rest living in freshwater. There are 2,500 species in China, of which there are more than 100 species that can be used for medicinal purposes, and the common medicinal animals are seahorses, sea dragons, yellow eels, carp, crucian carp, and sturgeon (the swim bladder is the maw gum).

The main raw material of large yellow croaker (otolith is fish brain stone) liver oil (vitamin A and vitamin D). Hydrolyzed protein, cytochrome C, lecithin, brain phospholipids, etc. can be extracted from various fish meat, and the liver and ovaries of puffer fish contain a large amount of tetrodotoxin, which can be extracted from neuropathy, spasms, tumors and other diseases. The bile of large fish can be extracted from "calcium salt of bile pigment", which is the raw material for the artificial production of bezoars.

The differences between fish classes are as great as between terrestrial vertebrates. Fishes are generally considered to be sleek, spindle-shaped, streamlined, finned, gills-breathing aquatic animals, but many more species do not meet this definition. Some fish are extremely long, while others are extremely short; Some are flattened on the sides, some are flattened.

Some fins are large or complex in shape, while others are degraded or even digested; The shape and position of the mouth, eyes, nostrils, and gill openings vary greatly. Fish is an important food for humans. Overfishing, pollution and environmental change can all destroy fish stocks, which prey on fish and help control mosquito-borne diseases such as malaria.

Fish are important laboratory animals in behavior, physiology, ecology and medicine.

Of course, you have to clean it up.

Roasted small yellow croaker with pickled cabbage.

Ingredients: small yellow croaker, pickled cabbage, ginger slices, green onions, dried red peppers, garlic cloves, soy sauce, sugar, monosodium glutamate, salad oil, Shao wine.

Production: 1. Wash the scales, gills and internal organs of the small yellow croaker, and cut the flower knife on both sides. Wash the cabbage and cut it into 1 cm pieces.

2. Put the wok on the heat, put in the salad oil and cook until it is hot, put in the small yellow croaker, fry until light golden brown, remove and drain the oil.

3. Heat the salad oil in the pot, add the dried red pepper, ginger slices, green onions, and garlic cloves and stir-fry slightly. Then put in the cabbage and stir-fry, put in the small yellow croaker, add soy sauce, sugar, monosodium glutamate, Shao wine, boil an appropriate amount of water, move to low heat and simmer for 10 minutes, then use high heat to thicken the marinade, drizzle with salad oil, and put it on a plate.

Yes, because ciguatoxins are found in the internal organs of small fish, which are 20 times more toxic than tetrodotoxin. Ciguatoxin poisoning is very harmful to the human body, mild cases will have symptoms of digestive tract diseases, severe cases will cause nervous and cardiovascular system diseases and shock, and even lead to paralysis of the respiratory system and death.

Reason: Algae containing ciguatoxins adhere to the surface of the coral, after the small fish eat the poisonous seaweed, the big fish eat the small fish, and the toxins accumulate in the body of the big fish, so the toxins are concentrated and concentrated through the food chain, so although the larger the coral fish, the more valuable it is, the more toxic it is, and the higher the safety risk of eating.

Ciguatoxins accumulate in the liver, gallbladder, eggs and other internal organs of fish, and removing the internal organs is a good way to avoid poisoning. In addition, heating, refrigeration and drying cannot remove toxins.

Note: Avoid drinking alcohol and eating peanuts or legumes at the same time to avoid aggravating the degree of poisoning.

Definitely going to go! It must be a problem with fish gall bladder, so bitter! Ha ha.

To fry small fish, you need to remove the internal organs and gills. There are many types of small fish, but the methods of dealing with fish are the same, remove the scales, gills, internal organs, and black membrane, which are all fishy**, and the internal organs of the fish also contain toxins, so it is healthier to eat after removal.

To gut the meats, because all the organs of the fish are in the belly. Some digestive organs are also included. The digestive organs not only have the gallbladder, but also the intestines, and their role is needless to say, so it is necessary to remove the internal organs.

One is more hygienic and the other is to remove bitterness (the gallbladder has a bitter taste).

The method of removing the internal organs is also very simple, just pinch it vigorously with two fingers, and the internal organs will come out.

No, first, it is too troublesome to remove the internal organs of the small fish, and second, there will be no sanitary problems after frying, so it is fried directly.

Fried small fish also needs to be gutted, no matter how small the fish is, it will affect the taste of the fish, so it must be gutted to make it delicious.

I definitely want to go there, because I eat it directly after frying, so I definitely have to remove it, and I usually mix eggs and breadcrumbs for deep frying.

If you need it, you have to remove it, otherwise the fish will smell fishy.

If you pay attention to taste and hygiene, you need to remove the internal organs.

The internal organs of small fish contain toxins, but they have little effect on the human body; The taste of fish offal will affect the texture and taste, for example, the fishy smell is mostly found in the fish guts and gills.

Because fish is rich in animal protein and phosphorus, it plays a major role in the development of human physical strength and intelligence.

Noodle fish does not need to be cleaned, you can wash it and cook directly (usually scrambled eggs), of course, you must clean it, as long as you pinch the head, the head and stomach will be connected to the intestines and pumped out. Then wash it again. It's better to eat this way.

I feel like most people confuse noodle fish with whitebait.

Do you need to gut the noodle fish?

Our method here is generally fried and eaten, so wash it, marinate it in cooking wine, salt, and vinegar for 20 minutes, and then you can wrap it in flour and fry it. In this practice, the internal organs are generally not removed.

Step 1: Stun. Pat the fish head a few times with the back of a knife or a rolling pin, stun it for easy handling, and place it on the cutting board;

Step 2: Descaling, here are a few small steps.

1) Use the back of the knife to start scraping the fish scales obliquely to the fish head, pay attention to the oblique fish head, otherwise the knife is easy to use different depths, causing damage to the fish meat;

2) For relatively large scales, we can directly buckle them off by hand, which is faster;

3) The scales on the fins and belly of the fish are not easy to find, so they should be carefully scraped and then rinsed with water.

Step 3: Dig up the guts.

1) The tail fin at the bottom of the fish begins to use a knife to draw a hole with a depth of about 5 mm at the mouth of the fish, the fish is two catties left and right, if you fish small, it is shallow, the fish is deeper, and it can be rowed until it touches the internal organs;

2) Pick out the internal organs by hand from the tail, so that it is convenient to take out the internal organs as a whole, and then rinse them clean;

Step 4: Dig your cheeks. Pick out the gills on both sides with your index finger;

Step 5: Remove the fishy line.

1) Clean the inside and outside of the fish;

2) On the front and back, the head and tail of the fish, each with a knife;

3) Draw out the fishy line on the front and back respectively;

4) Pull out the remaining fishy threads on both sides and the fish head.