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What are the practical skills of killing fish?

1. Practical tips for killing fish are as follows: prepare tools: before you start killing fish, make sure you have all the necessary tools ready. This includes a sharp knife, a chopping block, a pair of gloves (optional), some kitchen paper towels and a basin of water. Keep the fish fresh: make sure the fish you buy is fresh, which ensures that the meat tastes delicious and is easier to handle. Fresh fish usually have bright eyes, moist scales and tight flesh.

2. Kill fish: put the grass carp on the board, cut from the tail to the head with a knife, then turn the fish over, cut it from the back, and remove the internal organs. This step needs to be handled carefully so as not to cut it. Descaling: put the grass carp in a large bowl, add the right amount of salt, and then scrape the scales from the tail to the head with the back of the knife. This step needs to be repeated until the scales are completely removed.

3, scrape fish scales, do not just use a knife, quickly fixed with plastic bags, scrape fast, clean, practical if you want to make the fish more delicious, suggest you buy your own live fish, and then kill yourself at home, do it immediately after slaughtering, to maximize the freshness and tenderness of the fish, make the fish more delicious. If I kill fish at home, it's troublesome to deal with fish scales.

4. Soak the fresh fish in salt water and wait for about an hour. Salt water can effectively penetrate the fish and take away the fishy smell. This method is simple and practical and is recommended by many chefs. Deal with the black film in the belly of the fish when killing the fish, carefully remove the black film affixed to the meat in the belly of the fish. This black film is one of the main sources of fishy smell of fish, and the fishy smell will be greatly reduced after removal.

5. After the fish scales are treated, we can deal with the fish, and it is very simple to deal with the fish. We can cut out all the internal organs of the fish by breaking the belly, and then add onions, ginger and cooking wine to remove the odor. Conclusion: the above is a kitchen tip shared with you today. Have you ever known this skill before? It is not too late to learn. When killing fish in the future, remember to use it more often.

6. When buying black fish, ask the seller to kill the fish, scrape the scales, remove the gills and remove the internal organs. When you go home and do cleaning, clean the remaining internal organs in the fish belly, and scrub off all the black film inside the fish belly, then wash and dry the water and wipe the spicy fish fillets as follows: the fish fillets will wipe the treated black fish with a cloth to clean the water. put it on the same vegetable board without any water (if you still feel slippery, pad a towel).

How to deal with puffer fish to be clean?

Cleaning: first, soak the puffer fish in clear water for a period of time to remove sediment and impurities from the surface. Then, gently scrape off the fish scales and internal organs with a knife, especially fish liver and fish sausage, which usually contain more fishy smell. In the cleaning process, a small amount of salt and vinegar can be added to help remove the fishy smell. Slice: slice the puffer fish into thin slices to reduce the fishy smell.

Cleaning: first of all, we need to clean the puffer fish. Can be washed with light salt water or vinegar water, which can effectively remove the fishy smell of fish. At the same time, it can also be washed with lemon juice or white vinegar, which can help remove the fishy smell of fish. Pickling: pickling is an important step in deodorization. Can use ginger slices, green onions, cooking wine and other pickling, these ingredients have a good deodorization effect.

How to deal with puffer fish so that it is not toxic? First of all, choose fresh puffer fish. Place the puffer fish in a basin full of water and use scissors to cut off shark eyes and fins. Then, cut along the fish belly with scissors to remove the internal organs, and note that the transverse bone near the fish tail also needs to be cut off. Next, remove the fish skin and fat, empty the blood, and soak in clean water for more than 20 minutes to remove the residual toxins.

Take the live puffer fish, put the puffer fish in a basin of water, put the puffer fish on the plate, and cut off the shark eyes and both sides of the shark fin with scissors. Scissors cut the fish belly and scrape off the fish's internal organs, and there is a transverse bone near the fish's tail that needs to be cut off. Remove the fat from the fish skin, drain the blood, and then float on the clear water for more than 20 minutes. What must be needed is live puffer fish, dead puffer fish is not only difficult to deal with toxicity, because puffer fish toxins are mainly in the eyes, blood, ovaries, liver and other parts.

The toxicity of puffer fish mainly exists in gonad, liver, spleen, eyes, skin, blood and other parts. Ovary and liver are highly toxic, followed by kidney, blood, eyes, Gill and skin. Testes and meat are mostly weak or non-toxic, so when dealing with puffer fish, these parts must be removed first.

Is it sick to find that the fish is red when you kill the fish?

It is best to eat less red fish and meat now, and there are too many parasites.

Depending on the type of fish, red, white, orange, blue and other colors of fish have, if the corresponding fish color is wrong, at least it is not normal. Depending on the species of fish, there is a distinction between red meat fish such as tuna and white meat fish such as belt fish, but if the color of the fish is too bright red or bright white, it is likely to be the "effort" of the dye. The colors of different fish are very different, such as red, white, orange, blue and so on.

If there is a red piece of meat in the lumen of the live crucian carp you just bought, it may be a manifestation of a disease called clonorchiasis. The disease is caused by the parasitism of liver fluke in fish. Humans may be infected with liver fluke if they eat fish infected with liver fluke, so they should avoid eating this kind of fish. Normal crucian carp meat should be pink or light red, if there is a red meat, it is best not to eat it.

How to store fish meat to keep it fresh for a long time

There are four ways to preserve raw fish: the first is to smear some mustard on the fish and keep it sealed for four to five days; the second is to smear vinegar on the fish, which can also be kept for a day; third, when storing fresh fish in the refrigerator, the best preservation temperature is minus 3 degrees Celsius, when the taste of the fish will not be destroyed. The fourth is to spread salt on the fish, and then sprinkle some pepper and ginger, which can also be preserved for a few days.

Keep the fish fresh in the refrigerator: after buying the fish, remove the fish scales, gills and internal organs in time, and then wrap them strictly in cloth or plastic bags. If you eat recently, you can put it in the freezer. If you want to store it for a long time, you should put it in the freezer. Using the refrigerator to store fish, the shelf life is generally less than 4 months, for a long time, although it will not rot, but its freshness will gradually decrease.

Refrigerator fresh-keeping method: the best time to eat killed fish is the same day, but if you need to keep it, the freezer is a good choice. After cleaning up the internal organs and scales of the fish, wrap them tightly in plastic or cloth bags and put them in the refrigerator. In a zero-degree refrigerator, the shelf life of this method is relatively long, but it is recommended that it be finished within two days.

Refrigerator preservation method: the use of 0 degrees fresh refrigerator is the best choice, this temperature will not freeze the fish, but also maximize the freshness of the fish. If you use the refrigerated area of the freezer, the temperature of 4 degrees can also achieve the fresh-keeping effect. After the fish is sealed in cloth or plastic bags, the shelf life is usually up to 4 months, but with the passage of time, the fresh taste will be lost.

Refrigerate the killed fish and keep them. Marinating the fish with salt in advance can make the fish more muscular and more flavorful. Fish can be stored in the freezer for a long time, usually for about 3 months, but the freshness of the fish will decrease as time goes on. Fish treated with salt can be refrigerated for about 7-15 days.

Pry open the fresh fish mouth, drop the liquor into the mouth, and put it in a cool and ventilated place to prevent corruption and deterioration. Cut a few knives on the fresh fish, then pour the right amount of beer into the fish and the inner cavity of the fish to keep it fresh before cooking. It is generally refrigerated for 1-2 days and frozen for 90-180 days.

How to clean the bighead carp?

1. Soak and deodorize: soak the cleaned bighead carp in light salt water or milk for a period of time, which can effectively remove the fishy smell of the fish. Light salt water can sterilize and deodorize, while the fats and enzymes in milk can neutralize the smell of fish. Pickling treatment: before cooking, you can use an appropriate amount of cooking wine, ginger slices, onions and other marinade to marinate the fish, these seasonings have a good deodorization effect.

2. Wash the fish: soak the bighead carp in clean water and gently scrub the fish with hands to remove sediment and impurities from the fish. Be careful not to try too hard so as not to scratch the fish skin. Then, cut the fish's abdomen with a knife and remove the internal organs. In the process of evisceration, be careful not to break the fish gall, because the bitter taste of the fish gall will affect the taste of the fish. Descaling: put the fish on the board and scrape off the scales from the tail to the head with the back of the knife.

3. Cleaning: first of all, clean the mucus and impurities on the surface of bighead carp thoroughly. You can gently scrape off the scales and mucus from the fish skin with a knife, and then rinse the fish with flowing water, especially the black membrane and blood filaments in the fish belly, which are the main sources of fishy smell. Chopping: cut the bighead carp into blocks of appropriate size to better remove the fishy smell when cooking. In the process of chopping, fish bones and fins can be removed to reduce the source of fishy smell.

4. Cleaning: put the fish in clean water and gently rub the fish with your hands to remove the residual scales and internal organs. The water can be changed many times until it is clear. Remove the gills: cut off the gills from both sides of the fish's head with a knife and rinse them off with water. Remove the black film: there is a black film on the inner wall of the fish's abdomen, which needs to be gently scraped off with your fingers. This film will make the fish smell fishy. Remove the head and tail: you can cut off the head and tail of the fish according to your personal preference.

5. Treat the fish: remove the scales, internal organs and wash the bighead carp. Dry the fish with kitchen paper towels or a clean cloth to avoid affecting the taste when steaming. A few cuts on the fish can make the seasoning better infiltrate the fish. Pickling: marinate bighead carp with appropriate amount of salt, cooking wine, sliced ginger and onions for about 15-20 minutes, which can remove the fishy smell and increase the fresh flavor of the fish.

6. Food surplus: if there is any surplus food, it should be stored in the refrigerator. Food should be put in the refrigerator within two hours to prevent the growth of bacteria. At the same time, the rest of the food should be consumed within three days. Generally speaking, when cooking the head of bighead carp, attention should be paid to the hygiene of food selection, storage, handling, cutting, cooking process, cooking utensils and food surplus, so as to ensure the safety and health of the food.

When killing fish, it is normal to find that there is no water in the fish bubble.

1. Normal. There is no water in the swim bladder. Swim bladder, commonly known as fish bubble, is not only the depth regulator of fish swimming, but also the lifebuoy of fish swimming. It can adjust the specific gravity of fish by inflating and deflating. The fish bubble is actually the belly of the fish, which is located in the lower abdomen of the fish. it is one of the important organs for the fish to store and digest food and absorb nutrients. Fish bubble is a high-protein food, nutritious and not easy to chew.

2. The lack of swim bladder restricts the range of sharks. These underwater cavalry mainly wander in the ocean, with few sharks living in freshwater. Their main territory is in tropical areas where the water depth is less than 200 meters, and a very small number of sharks inhabit the sea floor. Sharks that can live at the bottom of the sea have strong muscles near the cheek cleft and can move to make the water rush into the cheek fissure to maintain the shark's normal breathing.

3. In general, there are a lot of fresh fish sold in larger farmers' markets, and some people go to buy them specially. Many of their guests do not want fish bubble when they kill fish on the spot.