Between the skin and the flesh of the fish, there s a strip of red flesh. What is that?

This part of the fish muscle is called the red muscle, which is a dark red strip between the supraaxial and subaxial muscles. Red muscle is high in fat, rich in blood vessels, slow in contraction, strong in persistence, and not easy to fatigue.

With the exception of the red muscle, the rest of the greater lateral muscles of the fish body have whiter muscles and are called white muscles. White muscle fat is low in myoglobin.

The content is small, so it is pale white. White muscles contract quickly, have poor persistence, are easily fatigued, and can produce short and rapid reactions when catching food and escaping predators.

Generally, freshwater fish have a thin layer of black mucosa on both sides of the abdominal cavity, that is, the internal organs of fish have that kind of "black coat", such as hairtail, yellow croaker, carp, etc., because it is the diaphragm in the five organs of fish. Flounder also has it, and its membrane is very thin and not as obvious as it looks from above. The "black coat" in the abdomen of fish includes marine fish and river fish, and there is a thin layer of black membrane coating on both sides of the abdomen, which is the most fishy and earthy part of the fish body, and contains a large amount of histamine, lipid-like, lysozyme and other substances.

Harm after consumption: 1. Histamine entering the body will cause nausea, vomiting, abdominal pain and other symptoms. 2. Moreover, this layer of black film is also a collection place of various harmful substances, which is polluted by toxic components such as bacteria, pesticides, and dirt in water quality for a long time, and it is harmful to the body when eaten.

Therefore, after cutting the fish, it is necessary to scrape off the "black clothes". Fishes are ectothermic aquatic vertebrates that swim and feed with their upper and lower jaws by respiring with their gills, swinging their tails and trunks, and feeding on their upper and lower jaws, and belong to the vertebrate subphylum of chordates, and generally divide vertebrates into five categories: fish (53%), birds (18%), reptiles (12%), mammals (9%), and amphibians (8%). According to the statistics of the late Canadian scholar Nelson in 1994, there are 24,618 species of fish in the world, accounting for more than half of the named vertebrates, and new species of fish are constantly being discovered, with an average of about 150 species per year, and more than 1,500 species should have increased in more than ten years, and there are currently about 32,100 species of named fish species in the world.

Don't eat fish that is too red or too white. Depending on the type of fish, there are different types of fish, such as red fish, and white fish, such as tuna, but if the color of the fish is too bright red or bright white, it is likely that the dye is "to blame".

The fish has gone bad. If you eat lightly, you will be dizzy.

Headache, dry mouth, palpitation, severe shortness of breath, rapid heartbeat, vomiting, numbness in the limbs and other symptoms. The quality of the freshly slaughtered fish is not the best, because the fish will have a "deacidification" process, which needs to be left for a while to be more delicious.

Like grass carp, silver carp.

Such small fish should be refrigerated immediately and cooked after 2 hours; Whereas, large fish need to be refrigerated for more than 2 hours.

Freshly killed fish are red and it is best to eat less, parasites.

Too much .

If the fish is stored in a high temperature environment for a long time, it may cause pathogenic microorganisms to contaminate, causing the fish to rot and deteriorate, and may appear red or black in color, and will also emit an unpleasant pungent odor. This type of fish should not be eaten to avoid food poisoning, vomiting, diarrhea and other discomforts.

It seems that you are also a very attentive person! My answer is: it's the loin, and it's part of the flesh, and it's usually only seen on the back of the fish.

Does this need to be asked?

Fish, of course!!

It must be bloodshot.

Some fish have a bloody tendon hidden deep in the abdomen and under the vertebrae. It is important to wash the fish thoroughly after bringing it back to avoid a very fishy smell after it is cooked. Also, be sure to completely remove all the gill pieces, otherwise there will be sand grains.

That's the muscles of a fish! It's as if mammals have fat and muscle!

<>This is salmon.

Salmon, also known as salmon, is a type of deep-sea fish and is one of the commonly used foods. Salmon live in the Atlantic and Pacific oceans, and can be found in the Great Lakes of the Americas and other lakes.

Salmon are born in freshwater, then move to the sea to grow, and then return to freshwater to breed. Legend has it that salmon swim back to their birthplace to breed, and studies have found that 90% of salmon that swim into the stream are born in the same stream, but how they know how to swim back to the same stream remains a mystery. Pacific salmon species generally die within a few weeks of breeding.

Salmon is a popular food and a very healthy food. Salmon meat is high in protein and omega-3 fatty acids, but low in fat. Salmon is an orange-colored fish with red flesh, but a wild variety with a small amount of white meat.

Most of the salmon grown in the Atlantic Ocean is 99% farmed, while the Pacific salmon is wild-caught more than 80%.

Salmon is eaten in a variety of ways, and the Japanese will make salmon heads into dishes such as salt-grilled salmon; Europeans and Americans smoke smoked salmon hot or cold, or canned salmon for storage. Since raw salmon meat contains marine matrical nematodes or marine parasites, salmon was not eaten in raw form before the invention of refrigeration.

1. The yellow thorn fish belongs to the order Catiformes, the family of catfish, and the genus Yellow Catfish, and the upper reaches of the Yangtze River are commonly known as Huanglading in Chongqing, Sichuan and Guizhou, and the lower reaches of the Yangtze River are commonly known as the Ang Thorn Fish.

2. Yellow-skinned fish, also known as lion's head fish, spiny plum fish, totoaba family, feeds on small fish and shrimp. Body elongated, laterally flattened, up to 50 cm long, grayish-brown. The head is long and the mouth is large. Sharp teeth. Tail spear-shaped. Feed on small fish and shrimp.

3. Yellow croaker, larimichthys (, 1905), also known as yellow croaker, is a genus of yellow croaker in the totoaba family. Born in the East China Sea, there are two hard stones in the head of the fish, called otoliths, so it is also called totoaba fish. The white swim bladder in the belly of the fish can be used as fish gelatin, which has the effect of stopping bleeding and can prevent hemorrhagic purpura.

4. Large yellow croaker (larimichthyscrocea), bony fish, perciformes, totoaba (sciaeni-dae), yellow croaker, also known as yellow croaker, kingfish, big fresh, large yellow croaker, red melon, golden dragon, ** dragon, osmanthus yellow croaker, big zhong, red mouth, totoaba, stone fish, cucumber fish, one of the traditional "four seafoods" (big yellow croaker, small yellow croaker, hairtail fish, squid), is the main economic fish in China's coastal waters.

5. Yellow plate loach, a kind of loach. Macular loaches generally have a yellowish body color, spots, and a round body.