Kill the fish and wash it. Cut off the head before use.
Put the fish flat with your hands, hold it down with one hand, and cut the meat with a knife in the other hand near the fishbone level.
Cut the meat on the other side of the fish in the same way.
After cutting, remove the fishbones from the two pieces of fish, and you can cut the fish with the fishbones out into fillets.
Marinate 10 minute and fry until tender.
Does Basha fish have scales?
Basha fish is an important freshwater aquaculture species in Southeast Asian countries. It belongs to Silurus, and Silurus is a scaleless fish.
How to thaw Basha fish
Reasonable thawing of frozen seafood is the key to ensure nutritional quality.
When seafood is thawed, when the temperature rises to a certain range (0℃ to 6℃), the melt water of ice crystals in food can be absorbed into seafood cells. If it is thawed quickly, the water cannot be recovered and becomes juice. Because these juices contain protein, minerals, vitamins and other water-soluble nutrients, the nutrition of seafood will be lost.
Generally speaking, the shorter the thawing time, the better, and the closer the color is to the primary color, the better. Seafood can be thawed in natural air around 1℃-5℃, sprayed in tap water around 15℃, or thawed in running water around 10℃. But it should not be soaked in stagnant water; Don't thaw seafood in warm water.
In addition, once frozen seafood is thawed, it should be cooked immediately, otherwise it will restore the vitality of microorganisms and enzymes, resulting in seafood deterioration and nutrient loss.
The temperature and time of cooking depend on the kind and freshness of seafood. Generally speaking, cooking is done with a big fire first, and then with a small fire after boiling.