Aconitum in the market has a large quantity, good freshness, relatively large specifications, no small thorns in one main bone and relatively cheap price. Disadvantages: the taste is rough, earthy and fishy. Generally speaking, cooking can be targeted. The most famous way is to cook Chaozhou aconite fish rice. After curing, heating and cold storage, the taste was improved. Zhanjiang is used to cutting into pieces and cooking lean broth, which is fresh and nourishing.

shopping tips

1, fish gills: fresh fish gills are tightly covered, the fish gills are bright red, some of them are bloody, and there is no mucus and dirt, and there is no peculiar smell. Fish gills are reddish or grayish red, and the fish is not fresh. If the gills are gray or black, with thick mucus and dirt, there is a bad smell, indicating that the fish has gone bad.

2. Skin: The skin of fresh fish is shiny, the scales are complete, close to the fish, and the scales are distinct. Thin mucus attached to fish is an inherent physiological phenomenon of fish.

3. Meat quality: fresh fish has tight tissue and solid meat quality, and the elasticity is obvious when pressed by hand. Once you let go of your hand, it's hard to calm down. Your hand can separate meat from bones.