1. Grass carp: Grass carp has less spines and more meat, especially less intermuscular spines and thicker meat. It is used to make pickled fish soup with a sour flavor and a tender and smooth fillet.
Grass carp is rich in unsaturated fatty acids and selenium, which is beneficial to blood circulation. Regular consumption also has certain anti-aging effects.
It is worth noting that grass carp has many dark thorns, mostly fine and small thorns. If the chef's knife skills are not exquisite enough, the dark thorns will affect the taste to a certain extent.
2. Black fish: Black fish is the common name of snakehead. Except for the big thorn in the middle, it has basically no thorns. The meat is rich and tender, and black fish is born with a sticky substance that can protect the meat from breaking.
Therefore, the pickled fish made with black fish has tender meat and tastes smooth and sour.
Every time I use snakeheaded fish to make pickled fish, I always choose wild snakeheaded fish from natural rivers and streams, serve it with homemade pickled cabbage, add wild pepper and unique ingredients, and cook it carefully. It tastes spicy and the meat tastes particularly tender!
3. Seabass: Seabass has a small earthy smell, the meat is relatively elastic, not easy to fall apart, and is plump and has not many spines. It is very suitable for making pickled fish.
I ate at a friend's house a few days ago. The fish he cut was not thin, it was large and plump. I picked up a piece with some doubts, but after putting it in my mouth and biting it lightly, wow, it seemed like
The picture in the animation is ordinary, with a golden light shining in front of you. The fish meat that has been caught in powder is delicious, tender, sour, spicy and juicy. How can it be so delicious?
!I am doing one piece after another, with a rhythm that I can’t stop.
4. Longli fish: Longli fish is a freshwater fish that lives on the large bottom of warm coastal waters. It has no pollution, has a slow growth cycle, and is rich in nutrients such as vitamins and minerals (mainly calcium).
The meat of Longli fish is spineless and boneless. It is very suitable for slicing into pickled fish. It is resistant to cooking and is more delicious and smoother than freshwater fish such as grass carp.
5. Jiang Tuanyu: Jiang Tuanyu, whose scientific name is Longbill catfish, is actually what everyone often calls catfish.
Grass carp is a scaleless fish with smooth skin, high protein, low fat, smooth and tender meat and no hidden spines. It fully takes into account the advantages of grass carp and discards its shortcomings. It is amazing to use grass carp to make pickled fish.
Great choice!
I have eaten pickled fish with pickled vegetables in restaurants several times, and I chose the fish dumpling. The texture and taste were indeed first-class, which left a deep impression on me.
The meat of the fish is tender and firm, and when you pop it into your mouth, you will feel a sense of satisfaction in an instant.
When eating pickled fish made from anchovies, you don’t have to worry about fish bones getting stuck in your throat. Wrapped in pickled cabbage or sesame oil, the deliciousness is even more prominent.