raw fish practices in Shunde

people in Shunde, Guangdong province love eating fish. Generally, fish should be fed in advance and raised with clear water for more than 7 days, such as mandarin fish (grass carp), sea bass, osmanthus fragrans and raw fish.

1 Before eating, guests should bleed (cut a knife at the fish tail) and put it in another fish pond and flush it with water head to drain the blood in the body (the fillets are white). (Disinfect with boiling water at home)

3 Peel the fish, cut off the meat with dark color, and cut the white fish into fillets (preferably Pu)

4 Seasoning: shredded lemon leaves, shredded scallion, shredded sour ginger, fried vermicelli, fried peanuts, shredded taro, shredded sour garlic, shredded golden bamboo shoots, ..

5 Seasoning: sugar. The quality of fish is very important for raw fish, which determines the taste of fish. Fish is crisp and sweet, and the more you chew it, the more delicious it becomes.

2

Grass carp, bamboo carp, osmanthus fish and carp

All these fish can be processed raw, but bamboo carp with thick meat and few thorns is the best, because bamboo carp and osmanthus fish are rarely sold in the market, so grass carp is the main fish in most cases.

Method 2: Knife Skill

Bleeding

This is the first working procedure of whole raw fish. For example, when a larger fish is slaughtered, it is necessary to bleed from the gills and tails at the same time, that is, chop off the tail and buckle the gills, which is bloodletting.

descaling

means scraping the scales off the fish. While bleeding, scrape the scales off the fish with a knife or melon handle, and then hang the fish for about ten minutes, so that the raw fish will be white and tender. Otherwise, there must be blood on the fish, which is not only bad in sense, but also bad in taste.

Picking up meat

It is to cut the fish from the fish, which is the most important thing. It can pick up more meat and less meat, and the kung fu of the old knife hand is reflected here. Force the wrist, hold your breath, and drop a knife quickly, accurately and maliciously according to the fish's tail. When the blade is tilted, it will hiss up against the fish's ridge, swim close to the cheek, turn the blade, pick it out, climb over the fish's back, swim from top to bottom, and reach the fish's tail, suddenly stopping, with both hands lifted, fresh and tender meat pieces. The whole movement, agile and coherent, in one go. It is often the separation of flesh and blood, and the fish has not yet woken up. His mouth is still opening and closing, and his heart is beating.

peeling

after the fish is taken out, first carefully wipe off the dirt on the fish with a very clean towel, and then wrap it with special paper for whole fish, so as to absorb the water of the fish and keep it dry. Fish is dry and refreshing. Skinning fish skin is also very particular. Generally, you gently cut a hole from the tail of the fish, then grab the fish in one hand and pull it hard in the other, and the whole fish skin will be peeled off. After peeling the fish, use the same method to wrap the fish in special paper for several minutes, so as to absorb the water and residual blood oozing from the fish. At this time, if the guests are ready to sit down, this process can be dispensed with and transferred to slicing and loading.

slicing

The key to making raw fish is the knife work, and the key of the knife work is slicing. Put a large piece of fish on the chopping board, gently hold the large piece of fish with your left hand, gently cut a piece as thin as cicada's wings with your right hand, and then cut the second piece with a knife between the broken and unbroken pieces. The second knife should be cut off, so that the two pieces of fish are one piece. When opened, the two pieces of fish are butterfly-shaped, which is called "flying together".

plate

after slicing the fish, put it on a dry plate, and put the fish slices as thin as cicadas on the plate one by one. This is the plate. The thinner the fish is cut, the better the chef's skill can be reflected. Skillfully cut fish fillets are neat, smooth and beautiful, just like pieces of ice-carved jade butterflies spreading their wings.

Method 3: How to eat

1

In the popular eating method, the ingredients: shredded ginger, raw fish grass, perilla leaves, lemon leaves, shredded head vegetables, etc. are generally mixed together. Now all raw fish ingredients are ready-made. As long as you say "whole fish raw", a live fish weighing three or four kilograms can be done in three to five minutes.