Pike side of the fish to clean the method is as follows:

Pike side of the fish cleaning, a great deal of care, it has a layer of black membrane in the abdominal cavity, the taste is particularly bitter, in the cleaning before it must be removed. The pike side of the fish in the cleaning time to first cut its abdomen with a knife, take out all the things inside, the fish roe alone on one side, and then use a steel wire ball to the abdominal wall of the black membrane removed, and then rinse the pike side of the fish with clean water.

After washing, cut into sections, add wine and ginger and onion marinade for half an hour, and then cook as needed. After cleaning the pike side of the fish cooking, you can take out the swim bladder can also be put into the pot to cook, so that the pike side of the fish will make the flavor more delicious.

Pike side of the introduction

Pike side of the fish is generally referred to as the spotted fork-tailed _, also known as ditch catfish, pincer fish, Qian fish, etc., in the biological classification of the animal kingdom, chordata, Scleractinia, catfish, _ family, true _ genus of freshwater fishes, originating in North America, our country in 1984, by the introduction of the Hubei Institute of Aquatic Science and Research, has now become the most popular fish in the world. It was introduced by the Hubei Institute of Fisheries Science in 1984 and successfully propagated in 1989, and has now become an important freshwater aquaculture species in China.

The pike has an extended body, wider and fatter in the front, more slender in the back, and a longer head; the mouth is subterminal, with four pairs of dark gray tentacles; the eyes are smaller, lateral median; the body surface is smooth, and the lateral line is complete; the body side and back are light gray or light teal green, and the abdomen is creamy white or silvery white, and there are obvious, irregular black spots on both sides of the body of the juvenile fish.