Tips for cooking fish:

1. How to prevent slipping

When cutting fish with a knife, if your hands slip and you cannot hold the fish, you can put your hands in salt water Soak it and the fish will not slip when you hold it with your hands. Or apply white vinegar on the fish to prevent slipping.

2. When cutting fish pieces, you should cut in the direction of the fish bones so that the fish pieces will not break easily.

3. Remove the fishy tendons

When cutting open the carp, remove the fishy white tendons on both sides of the fish's back.

There is a white line-like tendon in the skin of each carp, which needs to be pulled out before cooking. When cramping occurs, one side of the fish should be cut across the back of the gills and about 1 inch from the tail to the backbone. Then use a knife to pat flatly from the tail to the head to make the tendon emerge from the incision behind the gills. Use your fingertips to pinch the tendon and pull it out to pull out the tendon. Use the same method to pull out the tendons on the other side.

4. Rub the surface of the fresh fish you bought back with vinegar, and the fish scales can be easily removed.

If it is hairtail, soak it in hot water at 80 degrees Celsius, then take it out of the hot water and rinse it with cold water, and then brush it with a brush to remove the scales.

5. Soak the freshwater fish in water with salt, green onions and ginger to remove the fishy smell.

6. Before frying fresh fish, soak the processed fish in milk for a while to remove the fishy smell and make the fish taste more delicious.

7. Before frying the fish, soak the fish in a mixture of seasonings and lemon juice for half an hour, and then wait until the water is slightly dry before frying, so that it will taste more delicious.

8. When the fish is put into the pot for cooking, add a small amount of vinegar and shochu to remove or greatly reduce the fishy smell. Just before taking it out of the pot, add a small amount of vinegar and shochu. The fish is more fragrant and fresh.

9. River fish often have a muddy smell. If you use 250 grams of salt and 2.5 kilograms of water to make brine, then put the live fish in, let the water soak into the blood through the two gills of the fish, and wait for 1 hour. Afterwards, the muddy smell can disappear. If it is a dead fish, the soaking time should be more than 2 hours.

10. Before frying the fish, break the eggs and mix well, and apply a layer on the surface of the fish. After the fish is put into the pan, the egg paste will solidify quickly when heated, so that the fish will not stick to the pan or break. .

11. First dry the cleaned fish in a cool place, then soak it in soy sauce for a while, take it out and dry it, and then fry it in a 80% hot oil pan. This can avoid frying the fish. At this time, the fish meat is crispy and peeling.

12. When frying frozen fish, you can add a little milk to the soup after the fish is put into the pot. The taste of the fried fish can be close to that of fresh fish, and its meat is tender and delicious.

13. Before grilling the fish pieces, wrap the fish pieces in a thin layer of water starch, and then fry them in oil that is 70% to 80% hot. When cooking fish, the fire should not be too high and the soup should not be too much, just enough to cover the fish meat. After the fish soup boils, simmer over low heat. When simmering, the water should be stirred less. To prevent the pot from sticking, gently shake the pot a few times.

14. When roasting large and small yellow croakers, do not cut open the belly of the fish. You can use two chopsticks to insert the belly of the fish from the mouth to take out the intestines.

15. When making fish stew or fish soup, cold water must be used directly and enough water must be put in at one time. If water is added halfway, the original umami flavor will be reduced.

16. When cooking fish, you must choose the cooking method according to the freshness of the fish. Fresh fish is steamed or stewed, slightly braised, and the last one is sweet and sour fish. When cooking stale fish, rub the fish inside and out with fine salt first, then fry and cook it after 1 hour. The fish will taste fresher.

17. When making sweet and sour fish, you only need to mix the ratio of 2 parts sugar and 1 part vinegar to achieve the effect of moderate sweetness and sourness.

18. How to fry fish fillets without breaking them. First, use fresh fish as raw material. After the fish fillets are cut, they need to be starched, that is, mix the fish fillets evenly with appropriate salt, egg white, and starch. When frying, special attention should be paid to controlling the oil temperature, and placing the fish in the pan when it is 30 to 40% hot. If the oil temperature is too high, the fish fillets will be burnt on the outside and raw on the inside; if the oil temperature is too low, it will cause desizing. Remove the fish fillets when they turn white in color and float lightly. At this time, there is a small amount of remaining oil in the pot. Immediately add minced green onions, minced ginger, cooking wine, monosodium glutamate, hot soup, then add an appropriate amount of refined salt, thicken with water starch, then gently push the fish fillets into the pot and flip a few times. Put it down and it’s ready to be eaten.

19. It is not advisable to add ginger to fried fish early.

When frying fish, many people are accustomed to pouring ginger and fish into the pot for frying immediately after the oil boils. The fish produced in this way often has a fishy smell. The reason is that after the fish body is heated, the protein in the exudate will hinder the deodorizing effect of ginger. Therefore, when frying fish, you should put the fish first after the oil is hot, and then add the ginger after the fish protein has solidified, so that the ginger can remove the fishy smell.

20. Method for frying fish in an anti-stick pan:

After cleaning the pan and heating it, rub the hot pan with a piece of ginger, and then add oil to fry the fish skin to prevent it from sticking. The fish will not stick to the bottom of the pan; or if you spray a little red wine in the pan before frying the fish and then fry it, the fish will not stick to the pan. Or after putting the oil in the pan, put 1-2 slices of ginger in the oil to prevent the fish from sticking to the pan and peeling off when frying. To fry fish, the pan should be hot, the oil should be small, and the fire should be warm.

21. How to preserve frozen fish soup: When cooking the ice fish taken out from the refrigerator, add an appropriate amount of milk or some wine to the soup. Not only will the fish meat be white and tender, but the soup will also be delicious.

22. If the gall is broken when slaughtering fish, the whole meat will be bitter, which will affect the consumption. But the bile can be dissolved with wine, baking soda or baking powder. Therefore, apply some wine, baking soda or baking powder on the fish meat stained with bile, and then rinse it with cold water to eliminate the bitter taste.