Do eels have many spines Do eels have spines

Eels have spines. The eel is similar to most fish, with large bone spurs, which are its main spines, which are equivalent to the internal spine of the eel's body, and the eel contains some small spines, which are mainly distributed in the dorsal fin of the eel. Eels have a high nutritional value and are suitable for the elderly and children.

Eels have fish bones. Although they have a peculiar appearance, resembling snakes, and have no scales, they are still fishes and have fish spines in their bodies. Fish bones are an important structure in their body and can play a very important supporting role.

Without fish bones, they cannot survive properly.

However, eels don't have many spines. They have a main spine, which is the main spine in their body and plays the main supporting role. There are also some small spines, but there are not many of them.

There are thorns. Eel is very delicious, the nutritional value and edible value of this are relatively high, you can go to see for yourself, although the eel is also a kind of fish but this spine will not be like other fish, there are many spines, this is only a relatively large spine, and the eel small spines are also relatively few, very suitable for the elderly and children to eat.

Yes. Eels have spines, that is, the spine on their bodies, but eels have no scales on their bodies, and they are often produced in the brackish and freshwater border waters, mainly distributed in the Yangtze River and Minjiang River in ChinaPearl River Basin, Hainan Island and rivers and lakes are medium.

The larvae of the eel are about 6 centimeters long and weigh grams, but its head is narrow, and its body is tall, thin and transparent like a leaf, so it is called "willow leaf fish". Its body fluids are almost the same as those of seawater, so it can follow the ocean currents with great effort.

As a long-distance envy of Zheng Li's drifting.

If the adult eel breeding is carried out in the pond, the measures of rotation fishing and release should generally be adopted, and the fishing time is mainly determined according to the growth of the eel and the needs of the domestic and foreign markets. Generally, it can be harvested about four times a year, that is, in early June, late July, early September and mid-November. Use the nets of the spring fillet fingerlings, and use the four large fish.

The water rate can reach more than 90%.

Before fishing, it is necessary to stop eating for a day, the operation should be cautious, fishing at high temperature in summer, it is best to get under the net before dawn, and after the eel is caught, it should be immediately placed in the downstream of the waterwheel type aeration alarm machine. Early spring and late fall.

It can be caught at noon, and eels are not easily injured.

Eels are spiny.

There are a little more eel spines, and there are more small spines. In fact, eels, like most fish, basically have large bone spurs, and the dorsal fin contains some small spines, and the taste of this part of the fish is poor, not very tasty.

Eel introduction

Eel, alias: white eel, white eel, river eel, eel, blue eel, wind man, Japanese eel. Eel is a general term for species that belong to the order Eel.

Also known as the eel, it is a fish that resembles a long serpentine in appearance and has the basic characteristics of a fish. In addition, eels are similar to salmon and have migratory characteristics. Eels are snake-like but scaleless fish that are generally found in brackish and freshwater waters.

How to deal with eel spines?

1. After washing the fish, removing the scales, gills and fins, take out the internal organs from the gills.

2. Wipe off the water, lay flat on the vegetable mound, lift the gill cover, and cut off the part where the head is connected to the spine (do not cut off the meat and skin).

3. Then use a flat-edged steel knife or a bamboo knife (cut into a steel knife shape with bamboo slices) from the gills into the core of the fish body, and slowly advance to the tail of the fish by clinging to the fish bones, so that the fish bones and fish meat are separated, and the abdomen is treated first, and then the back is treated.

4. Then turn the fish over and use the same method to separate the bones and flesh on the other side. Break the tailbone from the tail, taking care not to cut the skin (i.e. the tail is still attached to the flesh through the skin) and gently remove the bones from the gills.

The restaurant eel does not have spines because the chef removes the spines from its body in advance when cooking the eel, and the eel also has some spinless parts of the eel.

Eel, also known as white eel, white eel, river eel, eel, creek slippery, blue eel, Japanese eel. Eel is a general term for species that belong to the order Eel.

Eels are mainly distributed in the Yangtze River, Minjiang River, Pearl River basin, Hainan Island and rivers and lakes in China. Eels grow mainly in tropical and temperate waters around the world, with the exception of the European eel (anguillaanguilla) and the American eel (anguillarostrata), which are found in the Atlantic Ocean, and the rest in the Indian and Pacific Oceans.

The thorns were removed by the chef. The Japanese eel itself has spines, but the spines are removed by the chef. In addition, most of the eels used in Japanese cuisine are conger eels, which have fewer spines, so they are relatively easy to remove.

Eel is a kind of fish that resembles a long serpentine shape, some eels have the same migratory characteristics as salmon, fierce temperament, gluttony, active and round, diurnal and nocturnal, strong phototaxis, like water, warm, and grow in tropical and temperate waters. <

The reason why the eel in the Japanese orange hail brother has no stinging:The thorns were removed by the chef. The Japanese eel itself has spines, but the spines are removed by the chef.

In addition, most of the eels used in Japanese cuisine are conger eels, which have fewer spines, so they are relatively easy to remove.

Prepare materials: ice picks, fish knives.

1. First of all, use an ice pick to insert it on the head of the eel to fix the eel, as shown in the figure below

2. Pat the ice pick with the back of the knife and fix it on the cutting board, as shown in the figure below

3. The fixed eel, as shown in the figure below:

4. Then use a knife to cut the belly of the eel, as shown in the figure below

5. Take out the internal organs of the eel, as shown in the figure below

6. Continue to use a knife to separate the eel's body from the spine, as shown in the figure below

7. After separation, the eel becomes a piece of fish surface, as shown in the figure below

8. Then put the knife into the spine and cut off the eel's back completely, as shown in the figure below

9. In this way, the eel meat and the eel bones are separated, as shown in the figure below

10. Finally, soak the eel meat in clean water and clean it, as shown in the figure below

There are two types of fish deboning: raw and cooked

1) Cooking is to remove the head, bones and bones of the fish after the fish is cooked or steamed. This method is more convenient.

2) The method of raw dismantling is: first cut off the head of the fish after the jawscap, and then put the knife against the spine and batch it inward, with the belly of the fish facing outwards and the back facing inward, and the left hand will grasp the upper half of the fish belly. Batch half of the fish belly, the fish turns over, the knife is still running close to the backbone, the other half is also batched, and then the fish skin is facing down, the belly is facing the left, the oblique knife will be the fish bones to the batch, if you want to peel, the big fish can be cut from the middle of the fish, cut to the skin, the knife edge is attached to the fish skin, the knife body is pushed forward obliquely, and half of the fish skin is removed.

Then grab the skin of the fish with your hand and batch the other half of the fish. If it is a small fish, the knife can be taken from the place where the skin and flesh of the tail are connected, and the fingernails can be pressed against the skin oblique knife and pushed forward to remove the skin.

Eat the meat one bite at a time, and all that's left is thorns!