Are fish bones delicious, what fish bones are less delicious

Fish bones are delicious.

The fish in the crispy pot that we often eat is eaten with the spines, and the canned crispy fish is delicious.

Generally, home-made fish such as fried fish, stewed fish and other fish bones cannot be eaten, because the time and heat cannot be beaten, the fish drum bones cannot reach the crispy chew, and the fish bones will even get stuck in the throat.

Shark fin is shark's thistle, which also becomes a soft spine, and is one of the four famous dishes.

Teach you how to eat fish bones.

Fish bones are rich in calcium and trace elements, and regular eating can prevent osteoporosis, which is very beneficial to teenagers in the growth period and middle-aged and elderly people whose bones have begun to age. Moreover, after the fish bones are stewed softly, the nutrients become water-soluble substances and are easily absorbed by the human body.

Many people don't eat fish bones because they can't make them, here are a few ways to make fish bones:

Fish bones can be dried, crushed, and made into croquettes with minced meat.

When stewing fish, you can use a pressure cooker and put a little more vinegar in it, so that the fish bones and bones will soften and can be eaten directly. It can also be eaten directly after the fish bones are softened.

Choose some small freshwater fish, wash them, remove the internal organs, coat the surface of the fish with a small amount of salt, and prepare some rice mixed with salt and sweet rice wine. Then, spread a layer of rice and a layer of fish in the tank, and finally cover and seal, press some heavy objects on top, marinate for 3 months and eat. The fish bones and bones marinated in this method can be eaten, and it is rich in lactic acid bacteria, which is easily absorbed by the stomach and intestines, and also helps to restore the strength of tired people.

Calcium supplementation with one hand.

Limit salt with one hand--- In the past, studies have found that too much salt can affect the body's ability to fully absorb calcium from food; New research has found that a high-salt diet can also lead to more loss of calcium in human bones, and that osteoporosis, bone atrophy and fractures that women are prone to also have a relationship with too much salt.

Calcium: Are you interested in --- business to hype up calcium deficiency in the whole people, and people of different genders and ages need calcium supplementation, which has caused many families to panic about calcium deficiency, and calcium supplement products are popular, thus forming some misunderstandings about calcium supplementation.

Of course, not all fish bones are susceptible to softness, and the bones of some large fish do not become soft even after a long period of steaming. The bones and spines of carp, crucian carp, eel, eel and some small fish are easier to soften after frying, steaming and pickling, and can be eaten regularly.

Hehe, you seem to be wrong, it should be shark fin! Shark fin tastes okay, and it won't be like the terrier throat you said, because it's not a fish bone! Shark fin looks a bit like vermicelli, soft, but has a stronger bite than vermicelli.

Sea bass, grouper, freshwater pomfret, mandarin fish, tilapia, whitebait, yellow eel, pomfret bream these fish have fewer spines, especially sea bass, the meat is fresh and tender, the taste is good, used to steam first-class, mainly there is only one main spine, and it is very suitable for children to eat.

Sea bass is also known as flower perch, perch, etc., there are two species, one is black perch, the other is white perch, distributed in the western Pacific Ocean, China's coastal areas and other regions, the main production areas are Qingdao, Shidao, Qinhuangdao and Zhoushan Islands and other places.

I think carp have fewer spines. And it's more delicious. Because there are many carp practices. The meat is white, delicate and tender, and very good.

Tilapia, sea bass, cod. In general, deep-sea fish have fewer bones. And they are all better than freshwater fish. I prefer to eat sea bass. In particular, the steamed sea bass is delicious. And it is also relatively nutritious.

Pangasius, cod is a common fish in our daily life, there are no fish bones, and the meat is tender, juicy, nutritious, supermarkets, aquatic stores have **, simple and easy to cook, is the first choice for the elderly and babies.

There are many such fish, such as grass carp, yellow croaker, dragonfish, cod, salmon, tuna, these meat is very tender, very easy to make, can be steamed or eaten raw, there are few spines, and you can also make supplementary food for children.

The fish with fewer bones are perch danqiao, Qingjiang fish, cod, salmon, and black fish.

1. The perch is late burning

The sea bass has few spines, the fish is fat and tender, and it is not easy to steam old, so it is very suitable for steaming. Sea bass contains protein, fat, carbohydrates and other nutrients, so when buying fish, you should choose live fish that are of the right size and are alive and bouncing.

2. Qingjiang fish

Qingjiang fish is a kind of fish that lives in mountain spring water, and it is the most famous fish with few spines, basically no spines, mostly used for grilled fish, and the living environment is relatively clean. The meat is also tender, and there are more on the market, and it is not expensive, and it is mostly used to make grilled fish. When eating grilled fish, Qingjiang fish is usually available in restaurants, and it is very popular, mainly because it has fewer bones than other fish and is more enjoyable to eat.

3. Cod

Cod meat is spiny and less, but the water of this fish is relatively large, and the fishy smell is slightly heavier than that of ordinary sea fish.

4. Salmon

Salmon also has a name is salmon, which belongs to deep-sea fish, with small scales and few spines, orange-red flesh, delicate and delicious meat, smooth taste, can be eaten raw directly, and can be cooked into dishes, it is a fish loved by people. If you make salmon, it is best to steam it before eating.

5. Blackfish

Blackfish is also a type with relatively few spines, although it cannot be said that there is no one at all, but it is still relatively rare. Because of the harsh living environment, some weak floating fish even have spurs in their muscles, and the number of bone spurs is large, and they need a flexible body with delicate bones to escape the disaster.

Delicious fish with few bones have a few kinds of hearts:

1. Sea bass: Sea bass is one of the few freshwater fish rich in DHA, which is conducive to the healthy development of the brain and nerves and the prevention of Alzheimer's disease.

2. Mandarin fish: Mandarin fish is not only delicious, but also sensitive to the elderly, children or weak people to replenish the body. It is also rich in protein, vitamins, calcium, potassium, selenium and other nutrients, and the meat is delicate and garlic cloves, with few spines and easy to digest.

3. Black fish: Black fish Hu Yuzhi is good and cheap, as a rare "carnivorous fish" (specializing in small fish and snails), so its protein content is higher than that of common freshwater fish such as herring, grass carp, and silver carp, and it also contains 7 kinds of essential amino acids.

4. Bamboo shoot shell fish: Bamboo shoot shell fish is known as "the top grade of steamed fish", with delicious taste, delicate meat quality, and high nutritional deficiency.

5. Pangasius: Pangasius has delicate flesh and no spines, containing 16 kinds of amino acids, of which 7 are essential amino acids, and there is little difference in species.

Yellow croaker, hairtail, sea bass, eel, and salmon have fewer bones. All delicious.

Yellow croaker is rich in protein and is a nutritious fish, which is suitable for children to eat to supplement nutrition. Hairtail fish is relatively nutritious.

Sea bass method: Wash the ginger, shred it, and slice the garlic.

Clean the gills and maw, clean the fish, break the fish along the stomach from head to tail, and evenly smear the steamed fish soy sauce, salt and cooking wine.

Spread some shredded ginger and garlic slices on the bottom of the plate, put the fish on the plate, and put some shredded ginger and garlic slices on the fish noodles and marinate for half an hour.

The water in the pot is boiling, and then put the fish in it to steam, and it will smell fishy if it is put early. Steam on high heat for 7 10 minutes, turn off the heat and let it simmer for another 2 minutes.

Carefully remove the steamed fish.

Add chopped green onions and coriander, pour an appropriate amount of oil into the wok, boil until it is 60% hot, turn off the heat, and pour the oil evenly on the fish.

How to take the hairtail: Remove the scales, head and tail, disembowelment and clean up the purchased hairtail, and wash it with water.

Cut the hairtail into pieces of your accustomed size and put it on a plate to dry naturally for a while, so that you don't like to bounce out of the oil when frying it.

Rub the pot with ginger before frying, and then put oil, at this time the oil can be more, the oil temperature is not too high, put the cut section of the hairtail into the fry, do not fry too old when frying, so that the stewed fish is not tender.

After frying the fish, pour out the excess oil, leave only a little oil in the pot, put the freshly fried fish back into the pot without **, put the green onion, ginger, garlic, pepper, spice and sugar on top of the fish and then **.

Put some vinegar on it and cook it first, then add salt, soy sauce, and enough water, and then you can cover it and simmer yourself.

After about ten minutes of stewing, the water is almost finished, and the fish is completely flavored, so you can enjoy the deliciousness at this time.