Question 1: What kind of fish is this? How to clean and eat yellow catfish (yellow spicy diced)

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Question 2: Ask friends for help: How about stewed sea fish and stewed oxtail fish? Do? Thank you 1. Wash the fish, remove the gills and internal organs, scrape the fish scales clean, and cut off the excess tail and pelvic fins. (If you don’t like the fishy smell of sea fish, remove the black membrane from the internal organs)

2. Put vegetable oil in the pot, add a little peppercorns and 2 aniseeds, fry until fragrant, take them out, and add green onions and ginger. Appropriate amount of garlic slices, dried chili shreds, and saute until fragrant. Put the fish into the pot, add cooking wine, soy sauce, vinegar, and a teaspoon of sugar. Add water to cover the fish. Bring to a boil over high heat. Turn to medium heat and simmer until cooked, about 20 minutes, when the soup is almost reduced. Sprinkle with minced coriander before serving, serve on a beautiful plate, and that’s it.

Tips: For those of us who live near the sea, we can stew fish in many ways. If we stew it with tofu, it will be more nutritious. Tofu is better than fish.

We have a saying called "Thousands of tofu and thousands of fish", which means that if you stew it for a longer time, the fish will have more flavor.

Give it a try.

Question 3: How to make stewed oxtail fish? How to make delicious stewed oxtail fish

600g oxtail fish, 30g vermicelli, 2g green onion, 10g ginger< /p>

Method

1. Two fresh oxtail fish

2. Cut into pieces

3. Prepare seasonings and vermicelli

4. Heat the oil, add onions, ginger and garlic seasonings and sauté until fragrant, add water, add fish pieces after the water boils

5. Simmer over low heat for half an hour.

Question 4: Pictures of oxtail fish. The common names vary from place to place, which may not necessarily refer to this type.

The scientific name of the oxtail fish in the Heilongjiang Basin

Family Bagridae, yellow catfish genus Pelteobagrus fish

The picture below shows the Usuri yellow catfish Pelteobagrus ussuriensis (commonly known as Pseudobagrus ussuriensis

Pseudobagrus ussuriensis)

Pseudobagrus ussuriensis has a long body, wide and thick at the front, and flattened at the rear. The body surface is smooth and scaleless, the lateral line is complete, the head is flat, the top of the head is covered by a membrane, the snout is blunt and round, the mouth is inferior and transversely cleft. The anterior nares are short tube-shaped and far apart from the posterior nares. There are 4 pairs of barbels and 1 pair of nose barbels. The dorsal fin has strong spines and its trailing edge has only tooth marks; the pectoral fin has hard spines and its trailing edge has serrations. The tail fin is shallowly concave, the upper piece is slightly longer than the lower piece, and the ends are rounded and blunt. The back and sides of the body are grayish yellow, and the upper part is darker than the lower part. The abdomen is white, and the ends of the dorsal and caudal fins are black.

Others:

Platycephalidae (family) Platycephalidae marine fish (approximately 78 species in 18 genera)

The largest among the Platycephalidae family , the body length can reach one meter. The head is large and flat, with hard spines that can easily hurt people. The teeth of the hoe bone are canine-shaped and form an arc-shaped horizontal band, while the teeth of the palatine bone have only one row. There are 2 anterior gill cover spines and a cortical flap on the edge of the gill cover. The body is brown, the belly is yellow, and there are 8 to 9 irregular black spots.

Oxtail is a high-protein and low-fat food, suitable for people who want to lose weight. Oxtail has a mild flavor and is delicious when sliced ??into thin slices and served with seasonings and orange juice. Methods include frying, stewing, and grilling fish fillets. The peak season is in the summer, so choose fish with a shiny body, strong body and good elasticity in the abdomen. The meat is tender, nutritious, delicious, and has no intermuscular thorns. It is an excellent commodity for cooking and hot pot on the table, and has high economic and nutritional value.

Question 5: How to make delicious oxtail fish. Ingredients: oxtail fish, onion, ginger, garlic, dried red pepper, star anise, Pixian bean paste, cooking wine, light soy sauce, sugar

Method :

1. First, we need to remove the scales of the oxtail fish, remove the gills and internal organs (retaining the liver), rinse and chop into large pieces;

2. At this time, you can remove the green onions. Slice ginger and garlic and set aside;

3. Heat the oil pan. When the oil is hot, add onion, ginger, garlic, dried red pepper and star anise and sauté until fragrant. The taste is so fragrant!

4. Add two spoons of Pixian bean paste and stir-fry until fragrant;

5. Add fish segments and lightly fry, add cooking wine, light soy sauce and a small amount of sugar;

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6. Add the submerged water, bring to a boil over high heat, then turn to medium heat and simmer slowly;

7. When the soup is halfway through, add an appropriate amount of salt and continue to simmer over medium-low heat; < /p>

8. When the soup is almost dry, add MSG and chopped green onion, take it out of the pot and plate it, and you can enjoy the delicious food.

Question 6: What is the best bait to catch bulltail fish? Hello fishing friends, I have never heard of this fish. Do you have any pictures? Upload one and have an eye-opening experience.

Question 7: How to make oxtail fish delicious? The cooking methods include frying, stewing, grilling fish fillets, and stewing. Southerners like to eat clear stew, while northerners like to eat stewing. I am a northerner, so I will tell you how to stewing and stew:

< p> 1. Remove the scales of the oxtail fish, remove the gills and internal organs (retain the liver), rinse and chop into large pieces;

2. Slice the onion, ginger and garlic and set aside;

3. Heat the oil in the pan. When the oil is hot, add onion, ginger, garlic, dried red pepper and star anise and sauté until fragrant;

4. Add two spoons of Pixian bean paste and stir-fry until fragrant;

5. Add the fish segments and lightly fry, add cooking wine, light soy sauce and a small amount of sugar;

6. Add submerged water, bring to a boil over high heat, then turn to medium heat and simmer;

< p> 7. When the soup is halfway through, add an appropriate amount of salt and continue to simmer over medium-low heat;

8. When the soup is almost dry, add MSG and chopped green onion, remove from the pot and serve on a plate.

Question 8: What kind of fish is the oxtail fish? The scientific name of the oxtail fish is Usuli. It is a scaleless freshwater fish with a light yellow color and a somewhat transparent feel. It weighs between 50 grams and 500 grams. between grams. We caught one in the Songhua River today. Unfortunately, the fish is not of a high level and we are not allowed to upload photos. If anyone wants to take a photo, you can leave an email and send it to us.

Question 9: How to eat oxtail fish? Oxtail fish is a high-protein and low-fat food, suitable for people who want to lose weight. Oxtail has a light taste and is delicious when sliced ??into thin slices and eaten with seasonings and orange juice. Methods include frying, stewing, and grilling fish fillets. The peak season is in summer, so choose fish with a shiny body, strong body and good elasticity in the abdomen. Its fleshy nature is helpful for those with weak absorption, and it has certain effects on digestion and absorption. Its meat is tender, nutritious, delicious and has no intermuscular spines. It is an excellent commodity for cooking and hot pot on the table and has high economic and nutritional value

Question 10: Why is there a fish called oxtail? ? Because it looks more like a cow's tail, it is called oxtail fish.

Oxtail fish has a very strange appearance. It looks like a crocodile at first glance. It belongs to the genus Pora and is distributed in various sea areas around the world. Usually inhabits rocky areas where the water depth does not exceed 30 meters, and is a benthic species.

The head and body are very wide and flattened as if being squeezed up and down. It gets its name because of its hard bones. Types include ghost oxtail, head oxtail, red oxtail, etc., collectively called oxtail fish. The total length is about 40 centimeters, and most of the fish over 50 centimeters are stupid fish. The male fish can only grow to this size after changing gender.