0 1. Drop a few drops of white wine into the fish mouth, then put it in a cool and dark place, and cover it with a breathable cover to prolong the survival time.

02. The refrigerator in the supermarket can keep fresh for fifteen days.

03. Grinding mustard seeds into powder, mixing them with fresh fish and putting them in a sealed container can keep them fresh for four or five days.

04. Soak the killed fresh fish in about 2% salt water for 15 minutes, so that the treated fish will not rot at 30℃ for several days.

05. Sprinkle diluted vinegar on fish, and it can be kept for one day even in hot summer.

06. Blindfold method. When buying fish, soak a paper towel with water, cover the fish's eyes and put it in a plastic bag. There is no need to put water in the plastic bag, so that the fish will not die after 20 minutes or even an hour. Take the fish home, put it in the water, remove the wet paper from the fish's eyes, and it will come back to life soon.

07. Liquor regimen. Use a cotton ball, dip it in some white wine and put it in the fish's mouth. Don't use water, just cover it with a wet towel, and you won't die for hours. Because liquor contains ethanol, it can probably be absorbed by gills and enter the mermaid to play a role. However, in terms of specific practices, we should pay attention to two points. First, the liquor used must be above 50 degrees to enhance the ability of * * *. Second, after arriving at the destination, the cotton ball dipped in white wine should be taken out of the fish's mouth immediately to avoid the fish being drunk for too long, usually two or three hours.

08. Cryopreservation method. Sometimes you buy too many fish to eat at one time, so you can use low-temperature preservation. Just wash the fish, put them in plastic bags or plastic trays, put them in the freezer for quick freezing, and then put them in a low-temperature greenhouse. According to the different storage periods, low-temperature storage can be divided into three types.

The first is cooling preservation: the temperature is about 0℃. The second kind is cryopreservation: the temperature is-1 ~-5℃, so that the water on its body is partially frozen. The third is frozen storage: it can be stored for a long time at a low temperature below -25℃ and then at a temperature below-18℃.

09. Salt water preservation method. If there is no refrigerator, live fish or fresh fish can be put in 2% ~ 2.5% salt water 10 ~ 15 minutes, which can inhibit the growth of bacteria. Generally, at the temperature of about 30℃, the fresh-keeping time can be extended for several days without deterioration.