1, first of all, after killing the fish, wash the fish, preferably with salt water, which can better remove the scales and fishy smell on the surface of the fish.

2. Then use a knife to cut a hole from the belly of the Dolphin, preferably from the lower gills to the tail, and then take out most of the fish's internal organs by hand.

3. Then clean the belly of Duobao fish with salt water, and then gently scrape off the remaining internal organs attached to the belly of the fish with a knife.

4. Wash away the remaining internal organs with water, and finally wash all the Duobao fish with clear water.

Extended data:

First, a brief introduction to Duobao fish:

Duobao fish and Scophthalmus maximus are the same kind of fish, and Scophthalmus maximus belongs to Scophthalmus. It is a marine benthic fish belonging to the genus Scophthalmus of the family Scoliotidae of the bony fish class. Commonly known as European flounder, it is called "Duobao Fish" in China.

In natural waters, adult fish can grow up to 75cm. The body is very flat, oblong, oval or long tongue-shaped. Young fish's eyes are on both sides of the body, and adult fish's body is asymmetrical left and right. One eye gradually turns left or right, and both eyes are located on the left or right side of the head. The mouth is slightly prominent. Fins are generally spineless. The dorsal fin and the anal fin are long in base, connected or not connected with the caudal fin.

Both eyes are on the upward side of the body, and the color of this side is well matched with the surrounding environment; Their downward side is white. There are extremely fine scales on the surface of the body.

Second, the nutritional value:

With high content of glial protein, delicious taste and rich nutrition, it has good effects of moistening skin and beautifying, tonifying kidney and strengthening brain, and helping yang to refresh; Regular consumption can nourish and improve people's disease resistance. China is eaten by steaming and stewing, which is also a good material for making sashimi. Its fish head, bones, skin and fins can also be used as soup.

This kind of fish is not new to Europeans. The species introduced from China are found in Britain, France and Germany. The ancient Romans had long regarded it as delicious and gave it the name "pheasant in the sea". In Europe, because of its tender meat and delicate taste, it is a good raw material for making fish steaks and fillets, which has a great momentum of crowding out the steak market.

References:

Baidu encyclopedia duobao fish