Why do I keep dying when I raise the Turbot?

I can eat it. As long as you don't die of poisoning, you can eat it. After the fish dies, when it enters the autolysis stage from the stiff stage, amino acids are continuously produced, and the fish meat is the most delicious at this time. Here's how to make the treasure fish:

Ingredients: 6 slices of sauerkraut, 1 treasure fish, 6 dried red peppers, appropriate amount of green peppercorns, vegetable oil, a little lard, salt, white pepper, appropriate amount of chicken powder, 6 slices of ginger, 1 green onion.

Production steps: 1. Wash the fish, cut it into sections, and marinate it with salt, ginger shreds, white pepper, salt, and green onions. 2. Wash and shred the sauerkraut.

3. Shred the ginger as well.

4. Put half a tablespoon of fresh lard in the pot, and then put some vegetable oil.

5. Prepare green peppercorns and dried red peppers.

6. Put green peppercorns, red peppers and sauerkraut in the pot together.

7. After adding soup, stew the sauerkraut for 10 minutes, add the fish section, and stew for another 8 minutes to 10 minutes 8.

Treasure fish can be eaten when it dies. As long as you don't die of poisoning, you can eat it. When the fish is just dead, the body temperature may even increase by a few degrees because the energy metabolism in the body is still going on due to the closed jaw bones and gills.

At this stage, the fish produces a small amount of lactic acid and phosphoric acid, so if you taste it carefully, you will feel that the fish is a little sour. Although these acids can inhibit the spoilage process of fish meat. However, the fish meat at this time is not conducive to human digestion because it is relatively stiff.

Therefore, when the fish dies and enters the autolysis stage, the fish meat is the most delicious due to the continuous production of amino acids. Therefore, when you usually eat fish, it is best to wait for some time after the fish dies before putting it in the pot, and the cooked fish meat is the most delicious at that time!

Of course, you can imagine that grass carp can be eaten even if it dies on weekdays, but it is not so fresh. As long as it's not poisoned.

If you buy a live treasure fish and put it in fresh water, it can generally survive for 2-3 days. If left in seawater, it can survive for about 1 week.

Because the treasure fish is a saltwater fish, it has a shorter survival time in freshwater and dies soon after leaving the water. Pants.

If you want to keep fresh treasure fish alive for a longer time, you can ask the seller for some seawater at the time of purchase, and then prepare a container to be cultivated separately.

Treasure fish can be farmed, and they are a fish with relatively high economic value. Many breeders choose to breed this fish, and most of them are farmed in large quantities. Although the treasure fish is a fish with relatively high economic value, it is also difficult to raise.

Because they are relatively large, they require a relatively large space to grow. Moreover, they need to grow better in seawater, and they also need to mix seawater in advance when breeding. In addition, they like some benthic animals, and the keeper needs to feed them reasonably.

Hello!Steamed dead turbot fish may have an affected texture and become lighter. It is advisable to consume fresh turbot fish as early as possible to get a better texture and taste.

Treasure fish is a freshwater fish with delicious meat and rich nutrients, rich in white matter, calcium, phosphorus and other nutrients, which have many benefits for health. Steaming is a healthy way to cook the ingredients without adding extra fat and heat. In addition to steaming, turbot can also be cooked in other ways, such as braised and fried.

However, no matter how you cook it, be careful not to overcook it, or it will deteriorate the taste. Finally, we would like to remind you to choose fresh, odorless, and stiff fish when buying turbot fish to ensure safe and delicious food.

The slaughter of the main roll bridge can be divided into the following six steps:

1.Step 1: If you are slaughtering a live treasure fish, in order to clean up a little, you can use a weight to pat the big head of the treasure fish.

2.Step 2: Just like we usually kill fish, you need to cut off the gills with scissors. Use scissors to pierce the gills of the turbot, then pick out the gills, cut them off and throw them away, the gills of the fish are not edible.

3.Step 3: Turn the fish over with its stomach facing up, use scissors to make a cut under the head of the fish, and then use your hands or scissors to pull out the internal organs in the belly.

Of course, in order to save trouble, you can also cut a hole in the stomach of the treasure fish and take out the internal organs.

4.Step 4: The skin of the treasure fish is removed. To remove the skin, first cut a cut under the gills of the turbot, and then slowly tear off the skin by hand. Bina.

5.Step 5: If you don't like to eat fish heads, you can start with the gills of the treasure fish and cut off the fish heads.

6.Step 6: The last step is to scrape the back of the treasure fish with a knife, wash it with water several times, wash it clean, and the treasure fish will be slaughtered. Generally, the treasure fish will be fishy, so we need to wash it several times so that the fishy smell can be removed.

Treasure fishIt will be bad if it is kept fresh after death. If the fish is already dead, we can first clean the fish and cut it into relatively small pieces, then put it in a plastic bag, put it on steam and sterilize it, and then store it in the refrigerator for about three days. Too long will go bad.

Treasure Fish Introduction

Turbot is the English translation and trade name of turbot, also known as European flounder.

English name turbot. Turbot belongs to the order Flounder, Flounder, and Turbot, and the main production area is located in the Atlantic Ocean.

On the east coast, it is one of the endemic and valuable low-temperature economic fish species on the coast of the Northeast Atlantic.

In 1992, it was first introduced to China by the Yellow Sea Fisheries Research Institute of the Chinese Academy of Fishery Sciences, and has now become a small area in China, especially in the north.

The main cultured species. Turbot is a cold-tempered, benthic omnivorous fish, which can withstand water temperatures from 1 degree to 28 degrees, and male fish are generally sexually mature in one year.

Females are sexually mature at 2 years. It has the characteristics of fast growth rate, high meat yield, strong disease resistance and high nutritional value.

The turbot introduction project is the most successful example of marine fish introduction in contemporary China, and the success of aquaculture promotion in the later period has made it one of the leading species of marine aquaculture in China.