? ? ? ? Fish have two dorsal fins. The first dorsal fin is different from ordinary fish, and consists of 5-6 separate fins (6 are yellow? ? ? ? Five are black? ? ? ? )。 The first two pieces of silver are located on the back of the kiss. It has a leather nail at the top. Both the second dorsal fin and the arm fin are located at the tail. The pectoral fin is wide, lateral and round, and the base is arm-shaped, which helps the body slide. Short ventral fin, throat position. The caudal fin is round. The whole body is bare without scales, and there are cortical processes of different sizes above the head and on the side of the body. The head is big and flat. Its muscles are flabby and its motor organs are underdeveloped. Coupled with the heavy body, swimming is quite difficult, so you can only perch on the bottom of the sea and crawl on the bottom of the sea with arm-like pectoral fins. ? ? ? ? It is a fish near the bottom of the sea, often lurking, using the petals of the first spine of the dorsal fin as bait to trap those phototropic fish and shrimp. ? ? ? ? Fish basically eats, and delicious food is always delivered to its mouth. Fishing at sea? ? ? ? Fish, usually females, generally do not see males. This is because the male fish parasitized on the female fish at a very young age, and most of them have become an organic whole with the female fish, but the body shape of the male fish can still be distinguished by careful observation. It is rare for men and women to be so close in the animal kingdom. However, there are very few men living alone. It is said that men are caught near Iceland. ? ? ? The weight is only one thousandth of that of a healthy woman.
? ? ? ? He is a professional fishing expert. Its fishing rod evolved from the first fin spine of the dorsal fin. The fishing rod stands above the giant mouth. ? ? ? ? There are many kinds of fishing rods. ? ? ? Fishing rods with different lengths, thicknesses, sizes and hardness. Some fishing rods look short, but they are very elastic and can be ejected far away. At the top of the fishing rod, there is a fleshy ball or membrane to attract the attention of small fish. This is? ? ? ? Bait is called mimicry in biology. Some live in the dark sea? ? ? ? There is also a kind of luminous bait, like a small lantern on a bamboo pole, flickering. This bait will not be damaged and does not need to be replaced. It floats in the sea, and the silly little fish thinks it is a bug. ? ? ? ? Fishing is tricky. It has always maintained a high degree of vigilance, observing the surrounding movements with its eyes that can be rotated at will. Under the temptation of simulated bait, once a small fish is found near the bait, it will open its mouth and suck it into its mouth. Even if the little fish finds himself cheated, it's too late. ? ? ? ? It has two rows of teeth lying inward in its mouth, and a small fish quilt? ? ? ? Bite, you have to accept your fate. ? ? ? ? When the fish is fresh, firstly slaughter the Ankang fish, peel and wash it, take the middle part of the fish, cut it into thin slices, add mushrooms, spinach and other raw materials, put it in hot pot, and prepare a dish of oyster sauce or vinegar mixed with garlic.
When eating, put the sashimi in a hot pot and soak it in the soup a little. Sashimi is rolled up a little and then taken out, dipped in seasoning and eaten. Ankang fish can not only be eaten raw, but also its liver is a first-class food with rich nutrition and low cholesterol, so it is very precious.
? ? ? ? There are many fish in winter, which is most suitable for making hot pot. In addition to raw food, the traditional processing method is to dry the fish, wash it and cut it into blocks, and then cut a slit in the fish block with a sharp knife to dry it. Rinse with clean water before eating, steam the fish, and then tear it into strips by hand. Chew slowly and taste. Its flavor is unique and its raw materials are fresh. ? ? ? Suitable, with poor freshness but no bad smell, all sizes can be processed. Generally, those weighing less than 2 kg are suitable for slicing, freezing or drying, and those weighing more than 2 kg can be sliced and the tail muscles removed for processing. 2. Slice: Put the washed fish body on the fish cutting board, with the belly facing up and the head facing the human body. Start from the neck with a knife, cut it to the tail along the midline of the abdomen, then cut the fish head with a knife, cut both cheeks into fully opened fish fillets, take out the internal organs, and then cut a pickling line from both sides of the meat surface spine, that is, pickling. It can also be cleaned and processed into frozen products.
3. Marinate on the floor or in a fish pond. Marinate each layer of fish with salt, and the amount of salt is 15-20% of fresh fish slices. Marinate for 2-3 days.
4. Brush the marinated fish fillets clean, wash all the dirty things such as mucus with seawater, drain them, and put them flat on the grass board or bamboo curtain for drying. First, dry them inside, and then turn them over. When the sun is 60% to 70% dry, put away the overlapping pressure, shape and spread water. After 2-3 days, it is dried again until it is completely dried. The yield is generally around 18%.
5. The quality of the finished product requires that the slices should be complete and smooth, the meat surface should be light blue with white stripes, but there is no salt frost, the smell is normal, the dryness is even, and the dryness is above 90%.
6. Packaging should be bound mechanically, securely with toilet paper, or packed in a big basket. 1, raw material processing? ? ? ? The raw materials of meat strips require high freshness, and those with poor freshness are not suitable for processing meat strips. The weight of fresh fish is preferably above 2 kg. 2. Put the fish flat on the fish cutting board, with the abdomen up and the head to the right. Cut the belly in the neck with a knife, lift the cortex and cut off the whole belly, take out the internal organs, and put the liver, seeds, stomach, intestines and other parts into a container for by-product processing. Then turn the fish head to the human body, gently push it forward along the midline of the spine with a knife to the lower end of the abdominal cavity, cut the membrane to the depth of reaching the spine, separate the back meat on both sides of the abdominal cavity spine by hand, then separate the elbow meat on both sides of the coccyx with a knife, cut off the spine from the tail root, then cut off the gill meat on both sides from the head, and grab the gill meat by hand and tear it off from top to bottom (gill meat, spine meat and elbow meat are all connected together, and you can sell fresh meat if you want to export or at home. Each part of the skin and head can be processed separately.
3. Pickling Mix the fish with 8% refined salt, marinate in a jar and brush for about 20 hours.
4. Wash the brushed pickled fish and cut it into strips with appropriate width longitudinally, with the tails still connected. When drying, it can be dried flat or hung dry, often turned over for shaping, dried to 60% to 70%, stacked, shaped, sprinkled with water, and then dried for 2-3 days. Ankang fresh meat accounts for about 20% of fish, and the output of dry meat is about 5%.
5. The quality of the finished product requires that the meat strips should be uniform in thickness, smooth in blade, light yellow, evenly dried, slightly frosted, but without salt frost. ? ? ? ? Fish liver is very popular in northern Japan and is regarded as a high-grade tonic, especially for eating hot pot in winter to keep out the cold. Ankang liver is mostly used to process products, and the main processing methods are chilled, frozen boiled and canned. 65438+ Put the cleaned liver into plastic bags, 2kg each, squeeze the bags with air, leaving no gaps, and then pack them in wooden cases, 4 bags each. The top and bottom of the bag are covered with crushed ice, the diameter of which is less than 3cm, and crushed ice is added around each bag, which can keep fresh for about 7 days and is suitable for ship processing. Fish livers with good freshness like this can be exported by air and can also be used as raw materials for canned food processing.
Air transportation: put small bags of fish liver stored in ice with crushed ice in advance into large plastic bags in foam plastic boxes, * * * put 6 small bags, and tie them tightly with rubber bands. The monster at the bottom and top of the big bag is placed with two broken ice bags, each containing 1 kg of broken ice and bound with rubber bands. After installation, cover the foam box cover, seal the box seams with cowhide tape paper, and then put the plastic box into the carton for sealing.
2. Frozen fish liver. Wash fresh fish liver gently with 3% salt water, drain it, marinate it with refined salt and electricity% 1 hour, rinse it with fresh water after salting, and cook it in spice water (spices are nutmeg and seasoning) for 3 minutes at 97- 100℃. After boiling, let the liver cool and cut a small amount of bleeding tendons and blood clots.
3. Canned fish liver Clean the fresh fish liver, remove the fascia and blood with a knife, and remove the discolored part, then cut it into pieces and can it (the inner wall of the iron can has a sulfur-resistant coating, and the outer wall has a rust-proof coating), the net weight of each can is 195g, then exhaust it, steam it in an exhaust box at about 90℃ for 30 minutes, then pour out the extract from the can, and add seasoning and water (monosodium glutamate 655). 20 ml of hot water above 70℃, then vacuum seal the can with a vacuum degree of 200 mm Hg (the central temperature in the can should be above 70℃), seal the can, sterilize it, adopt steam sterilization method, heat it at 1 12℃ for 20 minutes, sterilize it for 80 minutes, and cool it for 20 minutes (20'-80'). ? ? ? Cut open the belly of the fish by hand, empty the dirty things, marinate them in a tank with 8% salt, take them out and wash them after about 15 hours. Drain and boil in water. After the water is boiled, put the raw materials into the pot and stir. After cooking for about 15 rounds, the fish belly shrinks into a fist-like circle, and then it is taken out and washed with cold water. Then cut it into plum blossom shape with a knife, and wash and drain the mucus. Dried fish roe
? ? ? ? Fish's ovaries are the most plump in spring, and their colors are more vivid, like a long red and yellow ribbon stacked in the abdominal cavity. Take out the fish eggs after dissection, wash them with seawater, hang them on bamboo poles to dry, or cut them into strips 1 m long and put them on a mat to dry. After shaping, turn it over and dry it until all the stems are folded into strips of 50 cm, tied into small bundles, and then tied into large pieces or packed in rectangular baskets. The finished product is dark red, with smooth seed strips, uniform drying and normal smell.
Fish roe can also be steamed into dried products. When the fresh fish roe is half dry, cut it into pieces about 1 cm long and steam it in the pot. When cooked, take out the pan and dry it until it is completely dry. The color of the finished product is deep purple. ? ? ? ? Fish intestines and other internal organs can be used as raw materials of compound feed, which not only increases the nutritional components of feed, but also plays the role of adhesive. However, due to the rapid deterioration, it can not be preserved for a long time, especially in high temperature season, so it should be treated as soon as possible. You can also mix Ankang fish intestines with other fish viscera, mix them with 30-35% salt, put them in a jar to dry, and stir them frequently to make them ferment. Cover it in rainy days to prevent rainwater from entering and stinking. After autumn, drain their juice, filter and add appropriate amount of spices (fennel, ginger, onion, etc.). ) and sugar into a pot and cook until the fish soup is red and clear.