The first step in slaughtering live fish should be bloodletting, what are the commonly used methods

Grass carp bloodletting has skills, the cleanliness of bloodletting will affect the color and taste of the meat, put it clean and thorough, the meat is crystal clear and shiny, there is no bloody smell, the method of putting fish blood in Shunde is to cut a knife in the tail, and then in the jaw.

Position cut a knife, put the fish back into the full water ** swim, let the fish in the struggle to drain the blood water 1 grass carp is not suitable for sashimi, freshwater fish.

There are a lot of parasites.

Sashimi can affect your health when eaten directly! 2. If you have to eat, then choose high-quality and healthy live aquatic grass carp! The kind that eats grain and eats grass! Pond grass carp is not suitable!

I remember when I was in school, I used to use fish blood for experiments, and at that time I used syringes.

Take blood in the tail vein, but sometimes get too much, people will be tired, resulting in always no blood, so directly take a knife to cut the tail of the fish, so that you can clearly see the blood vessels, and the blood volume is sufficient. Use grass carp to make sashimi, grass carp itself has a strong earthy smell and a bad taste, so it is not suitable for sashimi! Fish with a strong earthy smell is suitable for making heavy and spicy fish.

For example, boiled pot fish, sauerkraut fish, diving fish, braised fish.

Wait! As for how to bleed the grass carp, it is actually very simple, that is, first stun the grass carp, and then cut a hole in the tail of the grass carp, hang the head and tail up and down, and then drain the blood after half an hour.

Make a cut on both sides of the tail of the fish, the wound is a little longer and deeper, but don't cut the bone. Then put the fish back into the pool or basin and let the fish swim in it until it can't move. Use a rope or hook to thread through the gills.

Hang the tail of the fish down until the wound is no longer bleeding.

Bloodletting is mainly to keep the fish fresh and not fishy, cut a knife at the tail position of the fish after the fish comes up, cut a knife at the position behind the gills of the fish, buckle the fish with a fish buckle and put it in the water to bleed, and wrap the fish in a plastic bag and put it in the refrigerator. In addition to bleeding the fish in water, bloodletting can also be performed by bending the body of the fish after cutting the aforementioned two knives with a knife to release the blood. Bloodletting is to remove the fishiness and make the fish more delicious, the main thing is to deal with the gills and blood, which is the key, wash it several times.

A common method of bloodletting is to cut off the gill roots of the fish, which is the most commonly used method of bloodletting and does not injure the internal organs of the fish.

The common method of bloodletting is to cut the gills of the fish, and then place the fish face down, which is equal to the blood flow clean, and then rinse it with water.

You can cut the throat of the live fish first, and then you can also cut off the gill roots, and the general fish does not need to bleed, and you can directly clean the internal organs of the fish.

The gills of the fish are the place where the blood vessels are concentrated, and it is better to go under the knife here than in other parts.

Use a knife to the lower edge of the gill cover on both sides, that is, by the direction of the fish's abdomen, and cut it down forcefully, at this time, after the bleeding is put into clear water to let it swim, so that the blood in the fish body can be accelerated to flow out of the body, so that the blood in the fish body reaches the minimum amount, so that the fish with blood after the discharge has less fishy smell, and it tastes delicious in eating. Secondly, the fish after bloodletting is easy to keep fresh and is not easy to spoil and spoil.

Extended Material: Steps to Kill Fish. 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 a cutting board.

2.Scrape the scales.

Especially some freshwater fish bought, such as carp, crucian carp and the like are fish scales, and this fish scale is not edible, so it must be scraped off, but before scraping the fish scales, the fish should be knocked out first, because if you don't knock out, then the fish is alive and jumping, and there is a way to easily scrape off the fish scales, so knock the head of the fish with the back of the knife, and the fish will be knocked out directly, and then the fish scales will be scraped off with a knife and rinsed with water.

3.Wash the internal organs.

When killing fish, the internal organs must be cleaned, because the internal organs of the fish are very dirty, so after scraping the fish scales and cleaning, the belly of the fish should be cut open with a knife, and the stomach should be opened with a gentle stroke of the tip of the knife, and then all the things in it will be taken out, and all the internal organs will be cleaned up until the position of the big bones, and then rinse its stomach in detail with water after getting it out, especially if there is a lot of blood, these blood must be washed out. Then clean some edible internal organs from the stomach, so that the basic steps of killing fish are completed.

4.Gill: Pick out the gills on both sides with your index finger.

5.Fishy removal line: (1) clean the inside and outside of the fish, (2) on the front and back, the head and tail of the fish, a knife each. (3) Draw out the fishy line on the front and back sides. (4) Pull out the remaining fishy thread on both sides and the fish head.

The method of killing fish and bloodletting is actually very simple, you can control the blood by making a knife under the gills of the fish. In fact, it is much better to release the blood in this way, but it is better to salt it for a period of time after killing, because there will be some blood oozing out during pickling, which can remove the blood in the fish meat more completely. In addition, the salted fish has more tendons, and the fish meat is not easy to break when cooking.

In the process of sharking, the belly of the fish must be thrown away first, and then the internal organs will be removed, and where the internal organs are connected to the gills, blood will flow out, and the blood of the fish will be released. In this way, the taste of the fish can be delicious.

The method of killing fish and bloodletting is actually very simple, we can control the blood by drawing two knives under the gills of the fish, and salt it for a period of time.

The shark and Yu Sasha will be finished in one bite of their stomachs Let's just release all the blood There is not much blood pressure The shark is so stupid What kind of thing is just a mouthful of horn cover and take out everything in the stomach It's over.

After the death of fish (animals), if the carcass is not bled in time (because blood accounts for about 20% of the total body fluid), the blood is equivalent to the highway in the body, the road is full of various goods, a large number of metabolites in the blood will be uncontrolled decomposition to produce harmful substances, the fish used to make sashimi, whether it is white meat or red meat, need to keep the meat pure, no impurities variegated, if not bloodletting, there will be blood on the meat pieces of sashimi, at the same time, these blood streaks also have a fishy smell, It affects the sight and taste, so the fish that is going to be made for sashimi must be bled out.

<> even when consumed in a timely manner, fish with blood and fish without blood taste the same. Just like you don't like to eat pork that doesn't bleed, fish that contains blood is something that many people don't like...In the case of deep-sea fish caught in fishing nets for human consumption, the reason for bloodletting is to protect the freshness of the fish, and the fishermen gradually accumulate experience over a long period of fishing operations, so as to know which part of the fish's body is the best place to bleed, so as to ensure the best quality of the fish.

The method of killing fish and bloodletting is actually very simple, two knives can be drawn under the gills of the fish to control the blood, and it is good to kill it with salt for a period of time. There will be some blood oozing out during marinating, so that the blood in the fish can be better removed, and the salted fish will be more chewy, and the fish will not be easy to break when cooking.

The cleanliness of bloodletting will affect the color and taste of the meat, put it clean and thorough, the meat is crystal clear and shiny, there is no bloody smell, the method of releasing fish blood in Shunde is to cut a knife at the tail, and then cut a knife at the lower jaw position, put the fish back into the ** full of water to swim, let the fish drain the blood water in the struggle, and use scissors or kitchen knives to break the connection between the lower jaw and the abdomen of the fish, so that it can also achieve the effect of rapid bloodletting. In many fish processing plants, this method is often used, and the fish is cut off from the jaw and abdomen and thrown into clean water, and the blood quickly drains.

Slaughter live fish first bleed, fish do not need to bleed at all, directly remove the internal organs and rinse with water, so that the fish is cleaner, and the fish meat is more tender.

First of all, you can make a knife on the gills of the fish, because the gills of the fish are the more concentrated blood vessels, and it is better to cut them here than other parts. Use a knife to the lower edge of the gill cover on both sides, that is, by the direction of the fish's abdomen, and then put it in clear water to let it swim, so that the blood in the fish can accelerate the flow out of the body.

There are not many people who know how to kill fish and bleed!!

Bloodletting before killing fish can make the meat of the fish white as snow after steaming and not fishy, the method is to make a knife at the root of the gills, as long as a knife, and then put it into the water.

Directly fell to death, then disemboweled, and finally blistered with water.

High-class chefs make fish with bloodletting, and the subtle differences between dishes ...... dish

As soon as the gills reach the tail and throw it into the water, it will be clean in ten minutes.

Bloodletting a fish? I guess your predecessors couldn't find where the blood vessels of the fish were!!

To kill a fish, hit the head with a blunt object, and then the fish does not move, remove the scales, disembowel, remove the internal organs, remove the gills, and flush it with water.

1. There is no need to bloodlet to kill fish, and rinse with water after removing the internal organs.

2. Operation steps:

Use the back of the knife to knock the fresh fish unconscious. Scrape the scales from the tail upwards. Open the head of the fish and remove the gills inside.

Use a knife to cut open the side of the fish to reveal the internal organs. Remove all the internal organs of the fish, and remove the black membrane of the fish maw. Rinse the blood and dirt off the fish with clean water, and the fish will be cleaned.