What kind of fish is usually used to make delicious grilled fish?
Carp: The meat is tender and soft and extremely rich in protein. Suitable for making pickled pepper, spicy, black bean, spicy and other flavors. When making, be sure to scrape off the fish scales. Note that carp gallbladder is poisonous and has a bitter taste that is difficult to remove. Do not contaminate the fish meat.
Catfish: The meat is soft, tender and plump, rich in protein and fat, so the grilled fish is more fragrant. Suitable for making sauerkraut, garlic, pickled pepper, sansho and other flavors. Be sure to feed the fish for two days before making grilled fish to remove the muddy smell. At the same time, be aware that catfish eggs are poisonous and should not be eaten.
Qingjiang fish: The meat is tender and smooth, with the best quality, no pollution, no pollution, no hormones, rich in various nutrients, and is recognized as the king of freshwater fish. Pay attention to draining the blood when making it. It is suitable for making grilled fish with spicy, green onion, spicy, garlic and other flavors.
Long-nosed catfish: The meat is tender and delicious, rich in nutrients, and has long been used as a nourishing aquatic product for people. Suitable for making grilled fish with spicy, pickled cabbage, pickled pepper, curry and other flavors. Pay attention to draining the blood when making.
Flower perch: Soft and tender texture. Suitable for making grilled fish with spicy, cumin, spicy, black pepper and other flavors. Pay attention to scraping the fish scales clean when making.
Fat-head fish: The meat is smooth, tender and juicy. Most fish heads are used as the staple food of grilled fish. Suitable for making spicy, spicy, pickled pepper, fish flavor and other grilled fish flavors. When making, mainly scrape the fish scales clean.
Mullet: The meat is smooth, tender, delicious, and extremely nutritious. It is even regarded as a precious tonic in Guangxi. Suitable for making spicy, spicy, black bean, cumin and other flavors of grilled fish.