In fact, most fish are suitable for steaming, just remember three points: 1, choose fish with small earthy smell; 2. Choose fish with tender meat and no firewood; 3. Choose fish with fewer thorns (this is not very important)
Recommend several kinds of fish suitable for steaming, which can be selected according to local conditions!
1. Grouper: Coastal residents, also known as black cat fish, are a kind of fish that live in the crevices of rocks by the sea. Rich in nutrition, tender and white meat, similar to chicken, known as "sea chicken." The skin is rich in gum, which is especially suitable for steaming, especially fresh rat spots, which is the first choice for steaming!
Steamed oriental star spot
But because the price is more expensive, and you can't see fresh groupers in the mainland, only coastal areas or "big families" can often eat them!
Second, Duobao fish: widely distributed in cold water, Duobao fish has high glial protein content, tender meat and delicious taste. It has the advantage of being soft and easy to taste, and is especially suitable for steaming. Steamed with Duobao fish, you don't have to worry about poor cooking and poor taste, and you can make first-class steamed turbot without superb processing skills.
3. Perch: This is the most steamed fish, which is generally used at home. Less bones, tender fish and little earthy smell. Compared with Duobao fish, it tastes better, but it lacks a fragrant and waxy feeling. Sea bass is different from jianghai. Steamed sea bass tastes better.
Steamed Chinese Bass
Swordfish: Actually, it doesn't conform to the third rule. Swordfish has many thorns, but its meat is tender, fat but not greasy. Steamed saury is the most delicious dish in Jiangsu cuisine.
5. Green eel: It is bigger than Monopterus albus and has delicate and soft meat. After steaming, the flavor is particularly good, and it often appears in Sichuan cuisine.
6. Siniperca chuatsi: It is one of the four famous marine fishes in China. Less thorns and more meat, delicious. Seasoned with the famous Shao wine when steaming. Its color is elegant and pleasing to the eye and tastes like crab meat. After eating, it is full of freshness. This is a famous dish in Zhejiang cuisine.
Other options include Wuchang fish, carp, herring and grass carp. , but the taste is poor, more suitable for braised fish or boiled, sauerkraut and the like! Crucian carp can also be steamed, but because there are fewer thorns, steaming is not suitable for adding vinegar, and it is generally more suitable for making crucian carp soup.
Here are three kinds of fish that can never be steamed.
1, catfish: grilled fish is the first choice, but no one steamed it. Why, the earthy smell is too strong, and I can't eat it after steaming.
2, hairtail: hairtail will not be chosen, not to mention the reason why it is too flat and has less meat. That fishy smell will make you vomit.
3, frozen fish: frozen fish is not fresh, not to mention the flavor discount, frozen fish generally seal the fishy smell in the meat, the fishy smell is not easy to remove, and the meat is firewood, not suitable for steaming.
Finally, steaming is not recommended for ordinary snakehead fish, because the meat is particularly firewood!