From a cooking point of view, the best time to eat fish is 2 to 3 hours after the fish dies, and then it tastes best when cooked.

Killed fish can be kept fresh by refrigeration.

Do not freeze.

In daily life, people believe that live fish has high nutritional value and regard "eating live fish alive" as a top-quality dish.

In fact, this way of eating is unscientific. Whether it is from the perspective of nutritional value or taste, live fish or freshly dead fish are not the best time to eat.

After the fish dies, after a period of time, the fish meat gradually becomes stiff. In the stiff fish, the protein in the muscle tissue does not break down to produce amino acids, and amino acids are the main components of umami.

Not only does the meat feel hard when eaten, it is also not conducive to digestion and absorption by the human body.

When the fish body enters a high degree of stiffness, it begins to transform into the autolysis stage.

At this time, the rich protein in the fish is gradually decomposed into various amino acids that are easily absorbed by the human body under the action of protease. The fish at this stage will taste very delicious no matter how you cook it.

Of course, offal cannot be cooked with fish.

Friends who have eaten saury at barbecue stalls know that in some places the saury is grilled directly without removing the internal organs, and you will often find that the belly is very bitter when you eat it.

That means the fish's gallbladder is broken.

And many fish have parasites and parasite eggs in their internal organs.

Therefore, it is best to remove all the internal organs when cooking.

(2) Not to mention live fish and so on.

Last winter, I went to the market and bought a fish.

I didn’t know how to kill it myself, so I asked the stall owner to kill it for me. I took out all the internal organs and threw them away. I put the fish in a bag and brought it back.

Half an hour later, I got home. I washed it casually, put it on the chopping board, and slapped it with a knife... This heartless thing immediately killed me, turned over, jumped up, and slapped the back of my hand.

pain.

I was so angry... I threw the vegetable basin and ignored him. I was planning to eat it for lunch, but I only cooked it for dinner in the evening - after a long time, it was completely dead.

Let’s not talk about whether the internal organs of a live fish are clean. Boiled water will stun you all over, and hot oil will disfigure your face. If you are not an expert, you’d better not do it like this.

(3) There are many ways to cook fish, among which steaming and roasting are the most common.

But if it is not boiled whole, the fish will be deformed and the meat will be broken.

If you want to cook it, cook it after you slice it.

When steaming fish, you put the live fish on the plate. Do you think it will stay on the plate obediently?

The steamer can be lifted for you.

Grilling, whether it is braised in brown sauce, dry grilled, or squirrel fish, etc., all fall into the scope of grilling.

There is a step before this method, which is to fry it first... Even if you don't feel bad about the oil, you still have to feel bad about the chef, right?

Is it possible to give each chef a set of protective clothing?

Then Wuhan will not be so short of protective clothing during the COVID-19 epidemic, and major hotels will be able to donate enough... In addition, there are indeed people who cook live fish, and ask for the fish to be alive when it is served, and the mouth must be able to move.

The method is not like stuffing eels in the stomach as reported on the Internet. In fact, it requires one word: fast.

Bring the live fish, knock it out first, then disembowel it immediately and clean it up. Then use a knife and open two pots, one with hot oil and one with juice.

Wrap the fish head with a wet hand towel, hold the fish head in one hand and put the fish body into the oil pan to fry. The fish will wake up due to pain. Cover the pan with a lid to prevent the oil from splashing on the cook.

Once fried, plate the fish immediately, pour the sauce over it and serve.

This is how live fish is served, but why don’t most restaurants?

First, they are cruel and radical in animal protection, so they cannot afford to offend.

Second, it is extremely difficult, and even senior chefs cannot guarantee 100% success.

After all, fish also have individual differences.

If you knock it, some fish may be relatively fragile and die immediately.

In addition, the physiological characteristics of some fish determine that they cannot be cooked raw.

For example, carp has a fishy thread that is easy to take out when killing the fish.

If you don't take it out, the fish will become very fishy during the cooking process. Do you want to take it out when it's cooked?

late.

There is also gall and something similar.

It’s not impossible to do it directly. The problem is that you definitely won’t be able to eat it.

(4) To cook live fish, tie them up and cook them?

Have you ever cooked loach?

How does it feel when you can't hold the lid of the pot and the loach jumps out of the pot and falls to the ground?

If the fish is big, it will not only jump out, but it will not be scalded to death in a short period of time. You have to keep pressing the lid of the pot to prevent it from jumping out, and watch it scurry around in the hot pot until it is scalded to death.

Isn't it cruel?

It's better to disembowel the fish with a knife. Anyone who has cooked fish should know that the outer skin of the fish will fall off easily when it is scaled. When it is fried, it will stick to the pan. If you cook the fish directly, it will move around.

When cooking, the skin will fall off. When you open the pot, you may see a pot of pale soup with fish skin floating on it, as well as fish scalded to death and covered with bruises. You probably won’t be able to eat it anymore. (5) Love to eat fish

, carp is cheap, buy it often.

My home is close to a vegetable market, and the vendors are very good at preparing the fish, knocking them out, scaling them and disemboweling them in one go.

So it only takes ten minutes from slaughtering to bringing it back and cooking it.

Once, when I put the fish into the pot, it jumped like crazy. The fish and the pot fell to the ground, and the oil splashed all over me.

From then on, I always asked the fish seller to chop the fish into two sections.

Live fish in the pot?

you try.

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Postscript: Practice brings true knowledge. I suggest you buy a live fish and cook it yourself. After all, a fish is not expensive.

What if you create a unique recipe?