When buying fish, don t ask for any kind of fish, the meat is rough and fishy, and the fishmongers d

Don't buy these kinds of fish with bulging belly, white eyes, black gills, and inelastic fish, the meat quality of these fish has changed, and the fishy smell is particularly heavy.

When buying fish, we should observe the eyes of the fish, if we see that the eyes of the fish are fuller and shinier, it means that the freshness of the fish is better. And if we see that the eyes of the fish are not very full, relatively cloudy, or there are some bloodshots, then it means that the fish is not fresh, and it is best not to buy this kind of fish.

Fish that have been damaged, fish that are not particularly fresh, fish with hazy eyes, fish whose gills are not particularly red, fish that have died.

Fish, this ingredient can be said to often appear on our table, there are many people in the family may be three days two heads will make fish to eat, in addition, guests at home, the table can not be missing a fish, because we Chinese have been very particular about eating fish since ancient times, so in general, fish is absolutely indispensable, it not only means good, but also tastes delicious. Of course, the taste is good for the time being, just from the perspective of nutrition, it contains a lot of protein, and some nutrients that our body needs, in addition, its fat is also very low, even if you eat it often, you don't have to worry about gaining weight.

1. Golden drum fish

This fish may not be very common in the market and may have to go to the seafood market to buy it. The body of this fish is flattened, with some black spots, and the size is a little small, but its taste is fresh, and it is very good for stewing fish soup.

2. Longli fish

Many people will always confuse the dragon fish with pangasius, although the pangasius is also a kind without spines, but it is much worse than the dragon fish, whether in terms of nutrition or taste, it is less than one-tenth of the dragon fish. The meat quality of Longli fish is very tender, and the nutritional value is also very high, and it is good for children to eat more, and it has no fish bones, so it is quite safe to wash and eat.

3. Yellow snapper

This is a relatively common fish, and crucian carp looks a little similar, although the two look similar, but regardless of grade or nutrition, crucian carp is not comparable to yellow snapper. The spines of yellow snapper are not as many as that of crucian carp, and the taste and nutrition are much higher than that of crucian carp, which is very suitable for the elderly and children.

4. Sea bass

When it comes to sea bass, it has a very important position in the hearts of our Chinese, and there have been many poems used to praise sea bass since ancient times, but do you know? Sea bass is also divided into sea bass and river sea bass, we often eat river sea bass on weekdays, although its taste is already very delicious, but the taste of sea bass is even more surprising, the taste is very strong, not to mention nutrition, the most important thing is that the sea bass has very few bones, suitable for all people to eat.

Common and easy-to-buy ones are sea bass, Chinese sturgeon, treasure fish, cinnamon fish, tiger grouper, and hairtail fish (neat and less spiny). In particular, sea bass, osmanthus fish, and Chinese sturgeon steamed or braised are all delicious, and the meat is very delicious, and it is also affordable.

First of all, you can pick a relatively large fish, generally large fish, the meat is very thick, and the spines are very few, and the taste is also delicious.

First of all, I saw that the scales of a fish are very thick, and the flesh of this fish has very few spines, and then the taste is also very delicate, and the meat is very delicious.

What's the matter, there are no fishy fish, some are just fishy fish with a weak fishy smell, and the fishy ones are ba, hairtail, red cang, if you want to eat fishy smell, it is still grass carp and carp, and it is good to have Gui Fish or Lu Fish.

The fishy smell of the fish comes from the "fishing line" on the fish itself

Here's how I get rid of the fishy smell of the fish:

Put the fish flat on the board, at the front of the fish near the head of the fish, cut a knife, at the tail of the fish, by the tail of the fish, cut a knife, and then use the side of the kitchen knife to shoot a few times, you will find that at the knife seam fish meat, you will find a white spot as big as the tip of a needle, gently pinch, pull out, you will pull out, like a white line like a hair, this is the fishing line, the other side also takes the same method to remove, you can, and then use green onions, ginger and other seasonings with cooking wine, marinated for 2 hours, not only the taste is very good, there is no fishy smell, it is delicious, and I would like to remind you that you must wash the blood water, and the blood water is also easy to fish.

If you want to make the fish meat is not fishy and old, and the meat quality is relatively delicate, then try not to choose marine fish when choosing fish, in comparison, the fishy smell of marine fish may be larger.

Carp, silver carp and the like are more common in daily life, and these fish have better meat quality and will not have too much fishy smell.

In addition, there are certain skills when choosing these freshwater fish, don't buy some fish that are too small, although the meat is too small, but the meat is less and the bones are more, and the food is not enjoyable.

In comparison, buying fish is like buying carp, which is best 4 to 5 catties, such a large carp has delicate meat and tastes very smooth.

On the other hand, if the carp you buy is too big for more than ten catties, then the fish you make will feel a little hairy when you eat it, in fact, this is the reason why the fish is relatively old, the meat is particularly thick, and it is not so delicious to eat.

Grass carp does not have a fishy smell.

Preparation of spicy boiled fish.

Ingredients for spicy boiled fish:

1 fresh grass carp, 1 handful of soybean sprouts or mung bean sprouts, 1 lettuce, 2 celery, 2 coriander.

Seasoning of spicy boiled fish:

1 large handful of peppercorns.

1 large handful of dried chili peppers.

1 teaspoon of salt. 1 teaspoon of chicken bouillon.

1 teaspoon of pepper.

1 tablespoon starch.

5 garlic cloves, sliced.

10 slices of ginger.

6 green onion segments. 50 ml of cooking wine.

1 tablespoon of Pixian bean paste.

1 tablespoon paprika.

1 egg white. 500 ml of water.

Preparation of spicy boiled fish.

1. Fillet the fish into thin fillets, then marinate with pepper, egg whites, cooking wine, 5 slices of ginger, 3 green onions, starch and salt for 20 minutes.

2. Pour an appropriate amount of oil into the wok and heat it, then add the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry until fragrant.

3. Then pour about 500ml of water (about 1 bowl) into the pot, put in the fish bones and fish heads and boil together until boiling, after boiling, put the fish fillets into the blanch for 2 minutes, and put in the remaining green onions, then turn off the heat.

4. Put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put them in, if it is soybean sprouts, please blanch them with boiling water in advance, and I don't have a large container at home, so I use a casserole to pack :)

5. Pour all the scalded fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.

6. Wash the wok and pour in more oil to heat, add the remaining half of the peppercorns and dried chili peppers and stir-fry until fragrant, but be careful not to burn the dried chili peppers.

7. Pour the spicy oil into the fish fillet, then add the coriander.

Intimate suggestions: 1. Try not to cut the fish fillet thick, but it should not be too thin, if it is too thick, it will taste bad if it is hot for a long time, and if it is too thin, it will be easy to break.

2. When the weather is hot, you can put the fish fillets in the refrigerator to marinate, and then take them out when everything else is ready.

3. When scalding the fish fillet, use high heat for a few minutes, and the taste will be poor after a long time.

4. If you are using soybean sprouts, they should be blanched in advance, lettuce and celery are easy to cook, and there is no need to blanch.

What the hell?

There is no such thing as fish that does not smell fishy.

Some are just fishy fish.

The fishy smell is stronger.

Red warehouse with fish. If you want to eat the fishy smell, teach the small.

Or grass carp. It is also good to have a carp left with a cinnamon or a lu.

Sichuan cuisine master teaches you pepper fish, eat a bite of lips and teeth beating, the taste is really cool and enjoyable, the method is also very simple Sichuan flavor Jianghu cuisine, to ensure that you will fall in love with the taste after eating, let's try it together, agriculture, countryside, farmers, Sichuan cuisine, food.