Most fish can be braised in brown sauce, which is suitable for both fish with relatively heavy fishy smell and very light fish. The former conceals the fishy smell by braising in brown sauce, while the latter is cooked according to the taste of consumers. In addition, fish with poor freshness can also choose braise in soy sauce. But carp, silver carp, silver carp, grass carp and hairtail have better flavor after braising.

"Braised fish" is unique in cooking: first, it should be used alternately with strong fire, medium fire and light fire to give full play to the heat; Second, the proportion of spices should be appropriate and the timing should be accurate; Third, it is necessary to make good coloring, thickening and oiling. The finished dishes are bright, smooth, tender and fat!

Note that people with diabetes and chronic digestive diseases should not eat braised fish.

The following supplements the most suitable cooking methods for different fish.

Make soup:

The fish used to make soup are Pseudosciaena crocea, Siniperca chuatsi and crucian carp. Siniperca chuatsi and crucian carp are freshwater fish, with tender meat, fine quality, high nutritional value and high soup yield, which are especially suitable for patients, the elderly and parturients. It is best to fry crucian carp in oil before making soup, otherwise the skin will be easily broken. In addition, you can add some white radish to taste.

Slow stew:

Monopterus albus, snakehead, crucian carp, cod, etc. are delicious and the meat is relatively tight, so they are suitable for stewing. Misgurnus anguillicaudatus may carry parasites, so it is safer to stew it. When stewing fish, you can add a few pieces of tofu, which is not only delicious, but also has complementary amino acids, and vitamin D in fish can promote the absorption of calcium in tofu.

Steaming:

High-end fish are most suitable for steaming, such as mandarin fish, shad, perch, etc. This kind of fish has its own delicious flavor and tender meat. Steaming can keep the original flavor of the fish. The heat is the key to steamed fish. Like many steamed dishes, you must boil the water in the pot before putting the fish into the pot.

Raw food:

It is best to choose marine fish for raw food, because there are generally fewer parasites. However, not all marine fish can be eaten raw. It is best to choose tuna, red snapper and salmon, which are characterized by good color, fragrance and taste. You can dip mustard and soy sauce when eating. Need to be reminded that raw fish must be fresh and safe.

Barbecue:

Fish with more fat is suitable for roasting, such as eel and saury, which can produce unique aroma and flavor. Before roasting, you can put it in a ventilated place to dry the skin of the fish, so it will be easier to roast again. Pay attention to the heat when grilled fish, and try not to burn it. Squeeze a little lemon juice on the fish when eating, and it will taste better.