Frozen perch can be used for steaming, because frozen perch is mainly a fresh-keeping method. Generally, the nutrition of perch is still there, and the main meat quality has not been destroyed, which may be different in freshness, but it is still edible. If it is used for steaming, it is best to steam it after thawing, which can shorten the steaming time. However, it is recommended that fresh fish should be eaten immediately, and the meat quality will become rough after freezing.

Why the frozen bass turns green depends on the situation.

If the frozen bass is found to be green after being cut, it is likely that the liner is broken, because the bile in the liner is generally green, so if the liner is broken, the fish may turn green. If it is left in the refrigerator for a long time, it is likely that the green will penetrate into the skin of the fish, which will lead to the fish appearing green.

Another possibility is that the perch has gone bad. Although the bacteria grow slowly during freezing, it may have been infected by bacteria before it was put into the refrigerator, so it turned green after it was taken out.

3 Can frozen bass be steamed directly without thawing? It is not recommended to steam directly.

It is not recommended to steam frozen perch directly, because there are many small ice crystals in frozen perch, especially the fish is still in a frozen state. If steamed directly, the fish will become very loose after being heated at once, and the taste of meat will drop rapidly. Moreover, steaming directly without thawing will lead to prolonged steaming time and loss of nutrition of fish. It is recommended to steam after thawing.

4 why does the frozen bass break when it is pinched? The frozen temperature is too low.

Because the freezing temperature is too low, the fish fiber is frozen and dispersed, and the water in it condenses and hardens, and the fish fiber will be broken when the external force is pinched, so the fish will be broken when it is pinched. Therefore, it is necessary to pay attention to the freezing time next time, and the temperature should not be too low. You can also choose other metabolic freezing methods, such as hollowing out the fish's internal organs, soaking them in salt water, and keeping them for a week, or evenly spreading mustard all over the fish's body and belly.