A normal dead treasure fish can be eaten. When the fish just died, because the jawbone and buccal lid were closed, the energy metabolism in the body was still going on, and the body temperature even increased by several degrees. At this stage, fish will produce a small amount of lactic acid and phosphoric acid, so at this time, if you taste it carefully, you will find the fish a little sour. Although these acidic substances can inhibit the spoilage process of fish. But the fish at this time is not conducive to human digestion because it is relatively stiff.
Duobao fish can not only be eaten after death, but also the most delicious fish if the time is good. After the fish dies, it enters the autolysis stage. Because of the continuous production of amino acids, the fish is the most delicious. Therefore, when eating fish at ordinary times, it is best to wait for a period of time before cooking, when the cooked fish is the most delicious!
Poisoned and dead treasure fish are forbidden to eat. At present, due to the increase of chemical plants, sewage discharge has not been properly handled, resulting in a large number of sewage flowing into the river. Fish living in these waters will ingest toxic chemicals, which will lead to death. This part of the dead fish is absolutely inedible.
Don't die too long as the meat doesn't go bad. Generally, marine fish are easy to die after coming out of the water. If you are deprived of oxygen again, you will die immediately. But because of the dead treasure fish, because the meat is not particularly delicious. Recommended braised pork. Because the fish with scallion oil is generally fresh, steamed to eat its original seafood flavor.
Braised turbot.
1, put a flower knife on the surface of Duobao fish.
2. Prepare some accessories such as ginger, garlic and green onions. Cut it for later use.
3. Heat the pot and put it into the vegetable oil pot. Pour out the vegetable oil after sliding the pan.
4. Then pour rapeseed oil into the pot. Add the Jamlom salt, then add the turbot, and fry until both sides are a little golden. Add ginger and garlic and continue to fry.
5. Add a little yellow wine and beer to slide in from the side of the pot, and then add boiling water to drown the turbot. At the same time, seasoning can be added. Salt, soy sauce, sugar. Oyster sauce, chicken essence. After adding it. Fire until all the juice is collected. Decorate with a little chopped green onion. You can taste any flavor you want with ingredients.
6. After collecting all the juice, add the side dishes and serve. Sprinkle a little parsley or chopped green onion celery on the surface.