Purchase method of frozen marine fish 1:
Frozen fish with good quality has intact anus and no crack, compact appearance and no turbid color; If the anus is loose and protruding, the anus is large or cracked, it is a defective product.
Frozen fish with good quality has bright appearance, intact scales and complete body; If the skin color is dark, dull, the body surface is untidy and the scales are incomplete, it is a defective product.
Frozen fish with good quality, full and bulging eyeballs, fresh and bright; Eyes sunken, dull is inferior.
After the frozen fish is thawed, the muscle elasticity is poor and the muscle fibers are not clear. What smells bad is the deteriorated frozen fish. Frozen fish stored for a long time, if the head of the fish has brown spots and the abdomen turns yellow, it means that the fat has gone bad and this kind of fish is inedible. Once the frozen fish is thawed, it is easy to deteriorate, so even if it is bought with good quality, it should be eaten in time. Don't put it in the refrigerator for the second time.
Purchase method of frozen marine fish 2:
First of all, when choosing frozen fish, we should pay attention to:
1. Go to a regular supermarket or market to buy fresh food.
2. Wear a mask correctly, try not to shop in crowded places and keep a safe distance.
3. Avoid touching your mouth, eyes and nose with your hands during the whole shopping process.
4. Buy fresh ingredients.
5. Haitao, purchasing goods from overseas countries or regions, should pay attention to customs food quarantine information, and do a good job in disinfection and self-protection of outer packaging.
6. Pay attention to the contents of food labels such as production date, shelf life and storage conditions to ensure that the food is within the shelf life.
Fresh frozen fish can be identified by the following aspects:
(1) Fish-eye: those with bulging eyeball, clear black and white, clean and free from dirt are preferred.
(2) Body surface: live fish or frozen fish with short death time, with straight fins, close to the fish body, intact scales and frozen mucus layer on the scales, with bright natural color and no turbidity; The fish body is firm, shiny, white and free of dirt, and the body is complete.
(3) Fish anus: The anus of fresh frozen fish is intact without cracks, with compact appearance and no yellow, red and turbid color.
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1. What should I pay attention to when cooking frozen fish?
1. Wash your hands before handling ingredients, so as to separate raw and cooked food.
2. Containers (pots), knives and chopping boards used for food processing should be placed separately, cleaned and disinfected in time, and avoid being mixed with utensils used for food processing directly, so as to avoid cross-contamination.
3. Frozen fish should be stored in the freezer of the refrigerator, not for too long, and should be stored in layers with cooked food.
4. The kitchen should be ventilated and clean.
5. When cooking, do it thoroughly. Try to avoid eating seafood raw, half-eaten, soaked in wine, vinegar or salted directly.
Two, eight wonderful cooking methods of marine fish
(1) Baked pieces of hibiscus silver cod with scallion in balsamic vinegar sauce
Practice:
1, add the silver cod to the rose wine and marinate for one hour, then put the green onion in the pot and fry on both sides.
2. Then put it into the soup made of balsamic vinegar juice, olive oil, soy sauce and white sugar, cover it and bake it for 5 minutes.
3, from the pot, pour the sauce made of raw flour, with a clear mouth of protein next to it, and sprinkle with fried onion.
(2) Lobster soup wild fungus Norwegian salmon
Practice:
1, Zhusheng10g, Crab-legged Mushroom10g, Pleurotus ostreatus10g, and salmon meat 50g. Blanch the three kinds of mushrooms, then take them out and put them on the plate together with sliced and rolled salmon.
2. Stir-fry Canadian lobster shells and grass shrimps, add water and boil over high fire 1 to 2 hours. After the soup gradually becomes rich, isolate the clear soup with a strainer and put it in a pot. Serve the salmon with it.
(3) Alaskan flounder with saliva
Practice:
1, soy sauce10ml, vinegar10ml, garlic paste15g, sugar10g, pepper oil10ml, sesame paste15g.
2. Cut 300 grams of Alaska yellow-covered sole meat into pieces, steam them in a plate, and pour the adjusted juice.
3. Sprinkle with10g of white sesame,10g of chopped green onion and 20g of American pistachios.
(4) Returned Alaska halibut
Practice:
1, cut 400g Alaska halibut meat into thick slices, wrap it in raw flour and fry until cooked.
2. Oil100g green pepper and100g red pepper for later use.
3. Stir-fry10g of minced garlic and10g of dried chillies in a pan, add15g of soy sauce and10g of sugar to the fish and green and red peppers, and stir-fry evenly.
4. Sprinkle 50 grams of green garlic before cooking.
(5) Wild red grouper in Sri Lanka with scallion oil
Practice:
1, 500g of Sri Lankan wild grouper, shredded onion, 10g of white soy sauce10g, 5g of peanut oil.
2. After the fish is slaughtered, washed and steamed, the shredded onion is distributed, poured with hot peanut oil, and finally poured with white soy sauce.
(6) French Saba star steak
Practice:
1, select red star spotted meat 1 00g, chopped parsley leaves1g, ginger onion (appropriate amount), olive oil15g, spinach juice 2g, salt 0.5g, lemon juice (Jamlom), and add chopped parsley, salt and spinach juice with olive oil.
2. Marinate the fish with salt and ginger onion for 20 minutes. After absorbing water, fry in an oil pan until golden on both sides, and serve with the prepared sauce.
(7) Peony shrimp ball caviar with pumpkin juice.
Practice:
Carve prawns into peony shapes and steam them. Use pumpkin juice as the soup base, and finally sprinkle with caviar.
(8) Crab yellow pomegranate wrapped with sturgeon caviar.
Practice:
1, made pomegranate packets with crab roe and various diced seafood as fillings.
2. Sprinkle caviar on the plate after steaming.