The hairtail fish seems to smell but not smelly when fried, but what is the reason for the firmness

There are two reasons why the hairtail fish stinks:

First, the hairtail fish bought is not fresh.

1. Large cold storage has a substance called freon, which will produce a taste similar to "ammonia". People who often go in and out of the cold storage will smell this smell when they enter and exit the cold storage. Even a new type of cold storage that does not put freon will have such a taste.

That is, it has a taste similar to "stinky tofu".

2. The hairtail fish you buy must be stacked at the bottom of the cold storage, which is commonly known as the "bottom of the library". I don't know how long I froze, and I was eroded by the smell of cold storage!

Another reason is the improper management of cold storage, the mixing of various things, and the phenomenon of odor channeling. This is generally less common.

3. In order to keep fresh, unscrupulous traders add some preservative additives. Or the cold storage is desiccated with desiccant and leaks onto the hairtail you bought.

The second is that there is no fishiness during processing.

How to get rid of fish.

1. Deplaning and removing the fishy method.

Remove the head and dorsal fin of the hairtail, and then cut off the belly of the hairtail, and after removing the membrane in the belly of the hairtail, you will see some black things inside, and remove it (this black thing is the fishiest part of the hairtail).

2. Scale-free. If the hairtail is relatively fresh, there is no need to remove the scales, and if the hairtail is not very fresh, removing the scales can also reduce the fishy smell of the hairtail.

3. Soak to remove the smell.

After cutting the hairtail, put it in a bowl and add water to cover the hairtail, then add ginger, cooking wine, vinegar, and soak it to clean it to remove the fishy smell on the hairtail.

Extended information: Tips for buying hairtail.

1: When choosing a hairtail, you should choose a hairtail with an off-white or silver-gray surface, if there is a layer of yellow substance on the surface of the hairtail, it proves that the hairtail has been stored for a long time and is not fresh.

2: When buying hairtail, you should observe whether the fish maw is damaged or soft, if there is, it proves that it has been in a non-frozen environment for too long, and it is not recommended to buy such hairtail fish (because the fish rot is the first to rot from the stomach).

3: The body is full and symmetrical, the body is complete, the fish body is hard and not bent, and the meat is thick, it is good to take the fish, if the color is dark and not shiny, the meat is soft and atrophied, and the quality is generally poor.

Reason: Hanging thickening; Heat; And the turning question 1: three kinds of spices to remove the fishy flavor:

After the hairtail is cleaned, dry the water slightly, and then marinate it with cooking wine, a little and salt removal, and an appropriate amount of peppercorns (must be peppercorns, not peppercorns, which have a good flavor effect) for an hour, and taste in advance. 2: The egg batter is not easy to be too thick

Egg whites and flour noodles are adjusted into egg batter in a ratio of 1:1 (the consistency of egg batter: slightly thinner, and the basic fish body is absolutely boring and can be hanged).

3: The fish body is intact and do not turn it early: wait for the oil temperature to be 6 hot, just start to smoke, wrap the egg batter cover with the fish and gently slide it into the pot, the oil should be a little more, do not rush to turn over after the fish enters the pot, turn over on one side without frying the yellow, the fish will not only stick to the pan but also loose, fry until golden on both sides.

Don't put too much soy sauce in it).

Summary. The white juice is actually oozing out of the surface of the hairtail during the frying process, and we all know that the hairtail meat is very tender and delicious. This is especially true for hairtail fish with more meat, because the surface of the hairtail is relatively smooth and the meat is relatively tender, so it is not easy to wrap in flour.

When the fish is fried, the water will seep out.

The white juice is actually the moisture on the surface of the hairtail seeping out during the frying process We all know that the meat of the hairtail is very tender and delicious. This is especially true for hairtail fish with a lot of meat, because the surface of the hairtail is smoother than stuffy and the meat is more tender, so the flour is not easy to wrap. When frying, the fish will turn soy, and the water will seep out.

Hello dear, the following is a detailed answer to the relevant questions sorted out for you, you can refer to reference 1, the materials that need to be prepared in advance include: 300 grams of hairtail, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of green onion, ginger and garlic, appropriate amount of five-spice powder, appropriate amount of white pepper. Finely chop the green onion, ginger and garlic.

2. Take the fish to the head and tail to remove the internal organs, remove the fish from the dry and empty scales, remove the abdominal black membrane, and cut it into sections. 3. Add cooking wine, light soy sauce, salt, five-spice powder, pepper, green onion, ginger and garlic, mix well, refrigerate and marinate for 2-4 hours. 4. Take out the marinated hairtail and dry it with kitchen paper.

5. Preheat the air fryer at 200 degrees, brush the bottom layer with thin oil, put in the marinated hairtail and brush the oil, and fry for about 10 minutes. 6. Open the middle and turn over in the thin oil, and fry until the surface is golden brown.

The fried hairtail is white, is the oil not too hot at first?

Ask about custom messages].

Hello dear, you didn't say it.

The oil temperature should be 8 percent, and the fried fish is golden brown.

Cold oil does not fry thoroughly, so it is white.

The yellowing of frozen hairtail is the result of fat oxidation on the surface of the hairtail. Hairtail is a kind of fish with high fat content, when not stored well, the fat on the surface of the fish body is accelerated by a large amount of contact with air, and the oxidation products make the surface of the fish body yellow. It can be seen that the yellowing of the hairtail fish is the beginning of the deterioration of the fish.

Try not to buy fish with yellow tints; If you buy it, consume it promptly. <

The yellowing of frozen hairtail is the result of oxidation of the surface and fat of the hairtail. Hairtail is a kind of fish with high fat content, when not stored well, the fat on the surface of the fish body is oxidized by a large amount of contact with air, and the oxidation products touch the shed, so that the surface of the fish body produces yellow. It can be seen that the yellowing of the hairtail fish is the beginning of the deterioration of the fish.

Try not to buy fish with yellow tints; If you buy it, consume it promptly.

The yellowing of frozen hairtail may be caused by the oxidation of fat on the surface of the hairtail. The fat content of hairtail fish is high, and the fat on the surface of the fish body will be oxidized due to a large amount of contact with air, and the oxidation products will make the surface of the fish body yellow. The yellowing of frozen ribbon fish is generally the beginning of deterioration, so it is best not to eat yellowed frozen ribbon fish, otherwise it is not good for your health.

What is the cause of yellowing of frozen ribbon fish?

Hairtail is mainly distributed in the western Pacific Ocean and the Indian Ocean, and in China it is distributed in the Huangzhihan Sea, the East China Sea, the Bohai Sea, and the South China Sea.

Frozen hairtail fish is made by fresh hairtail fish through the process of sorting, washing, weighing and plating, cooling, uncoiling, and refrigeration.

When choosing, generally choose a hairtail with a complete body shape, a light body surface, full of eyeballs, transparent corneas, and good muscle elasticity.

Fresh hairtail will have a layer of silvery-white silver scales on the surface, which is a unique feature of hairtail, this layer of silver scales is formed by special fat, and the nutritional value is relatively high. If the hairtail is not stored properly or stored for too long, the silver scales will oxidize in contact with the air, resulting in yellowing. This can be used to determine whether the hairtail has gone bad.

When the hairtail turns yellow, the protein contained in the fish meat will be decomposed by microorganisms in the air, causing deterioration, releasing toxic substances, and breeding many harmful bacteria. If consumed, it may cause acute gastroenteritis, vomiting, abdominal pain, diarrhea, fever and other symptoms.

The value of the hairtail.

The scales and silvery-white oil layer of the whole body of the hairtail fish also contain an anti-cancer ingredient - 6thioguanine, which is beneficial to the auxiliary ** leukemia, gastric cancer, lymphoma, etc. Regular consumption of hairtail fish has the effect of nourishing the five internal organs. Hairtail fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction.

The fat content of hairtail fish is higher than that of ordinary fish, and most of them are unsaturated fatty acids, which have a long carbon chain and have the effect of lowering cholesterol.

1. The fishy fish can be drowned in advance with cooking wine, vinegar, or green onion and ginger, and can be processed with lemon juice and onions.

2. Pay attention to the cleaning of the fish head, the gills and other things in the fish head are fishy, and the internal organs such as fish intestines are very dirty and should be cleaned up.

3. Add some garlic when cooking, which can basically ensure the tenderness and smoothness of the fish.

The fish will have a somewhat fishy smell after it is cooked, but if it is too serious, you can add cooking wine, vinegar, ginger, and green onions next time. In addition, the trouser dust ribbon fish needs to be mixed with a small amount of vinegar before cooking, let it sit for a few minutes to half an hour, and then cook. In addition to being fresh, there is a problem with the main processing, and the hairtail is mainly the white scales on the outside.

1. There will be a layer of silver-white silver scales on the surface of the hairtail, this layer of silver scales is formed by special fat, and the nutritional value is relatively high.

2. Ribbon fish belongs to the bony fish class, perciformes, and ribbon fish in the subphylum of vertebrates under the phylum Chordates, also known as nepotism, fat belt, digging silver oil belt, tooth ribbon fish, etc., with a fierce temperament. In Qingdao, Rizhao and other cities along the Yellow Sea, it is called squid, and the body size of the hairtail is flattened like a belt, silvery-gray and has very small spots.