What part of the grouper is the most delicious
As the grouper meat is stronger, the division is also uniform, so no matter the fish head, middle or tail, eat up the taste is good, especially the fish in the middle of the part of the fish, the fish meat is fresh and chunks, the whole piece of cooking or slicing, cutting to cook, have a very good taste and freshness, and the tail of the fish is also tender and fat, suitable for the whole piece of cooking.
Grouper how to deal with clean
Grouper food processing methods are also very delicate, if we do not deal with grouper to eat, then there will be a very serious fishy flavor, very difficult to eat, so if we want to eat grouper, then you need to buy grouper on the top of the board smeared with a layer of salt, so that it can be made to the surface layer of the mucus all cleaned up, and then put the hacksaw blade with a rope, and then the grouper is not a good choice for a meal. Then tie the hacksaw blades together with a string and scrape the fish scales in the reverse direction. If you don't have a hacksaw blade at home, you can also remove the scales by nailing a few beer bottle caps to the board and then banging them against the grouper. After grouper is gutted and cleaned, rub the body and interior with salt and marinate with wine for 15 minutes.
How to choose grouper
When we buy grouper, it is better to choose the one with fat and elastic body. At the same time, because the grouper meat is stronger, the division is also uniform, so no matter the head, the middle or the tail of the fish, eat up the taste is good, especially the middle part of the fish, the fish meat is fresh and big, the whole piece of cooking or slicing and dicing to cook, have a very good taste and freshness, and the tail of the fish is also tender and plump, suitable for the whole piece of cooking, in the cooking, we have to choose a different way of eating according to different parts of the grouper, this is what we should pay attention to. This is what we have to pay attention to.
And in the selection of grouper we should also pay attention to, in the selection of grouper should be in the grouper skin glossy, fish scales without shedding, fish eyes are not cloudy, the fish meat is close to the fish belly fat and so on for the best, so that the grouper is relatively high quality. At the same time in the selection of grouper need not be large, the body of the fish is about 30 centimeters long, as for the frozen fresh grouper to the body of the fish is intact, the fish body brightly colored is better. The grouper that is not fresh enough is very easy to recognize, and the color of the fish body will be obviously faded, so we can not buy such grouper. Meanwhile, for grouper, since it is a ferocious carnivorous fish, it has very high requirements for feed. Without good feed, quality fry and good water quality, it is impossible to raise quality grouper. Some farmers in order to sell high price, not hesitate to hard to the stomach of the fish before the market small mixed fish, in the selection need to pay attention to, pay attention to the details can be better selection of quality grouper.
Grouper how to do delicious
Main ingredients: grouper 3 pieces
Seasoning: 1 tablespoon of garlic puree, 2 tablespoons of lemon juice, lemon (zest) moderate, 2 tablespoons of frankincense, orange (zest) moderate, a little coarse salt, pepper (black) moderate, 1 tablespoon of butter, rosemary 1 tablespoon.
Directions:
1, grouper wash and dry with kitchen paper, sprinkle some sea salt and black pepper marinade for 10 minutes;
2, put all the seasonings except lemon juice into a small bowl and mix well;
3, pan hot with olive oil, put the fish in it and fry for 1 minute and a half minutes on each side;
4, in the original pan, add the butter, melted and add the Minced herbs, squeeze lemon juice;
5, mix the fish with the minced herbs and fry for 1-2 minutes.