Fish preservation method, every household bought a lot of fish at the end of the year. We all know that there are many ways to keep fish fresh, but there will be different ways to keep fish fresh according to the situation at that time. So, share the following methods.

Preservation method of fish 1 timely slaughter. This is a crucial step. After you come back from fishing, no matter how late or tired you are, you should kill the fish and wash it carefully to completely remove digestive enzymes and bacteria from the fish. If there are too many fish, at least take out the internal organs of the fish and clean them to prevent the enzymatic action of digestive enzymes in the fish. Of course, if you bring back live fish and have the conditions to raise them alive, that is another matter.

Fresh-keeping method of dead fish

Find a Coca-Cola bottle, fill it with half a bottle of water, seal the bottle mouth and shake it quickly. This will produce a lot of gas, which will melt in the water. Pour water into the fish tank, the fish tank will be filled with enough oxygen, and the dying fish will come back to life when they breathe enough oxygen. When the fish turns white again, just pour some water from the basin and change the water again according to the above method, and the fish will soon become active.

Fresh-keeping method of fish

Keep the fish fresh in the refrigerator. Remove scales, gills and internal organs in time after buying back fish, and then wrap them in cloth bags or plastic bags. If it is eaten recently, it can be put in the freezer. If you want to store it for a long time, you should put it in the refrigerator. Fish stored in the refrigerator usually have a shelf life of less than 4 months. After a long time, although it will not rot, the umami flavor will gradually decrease.

You can also hide fresh fish after soaking in hot water. First, fish are soaked in hot water at 88℃ for 2 seconds to kill bacteria and other yeasts. After the surface of the fish turns white, keep it on ice. In this way, the preservation time of fish can be extended by 2 times.

Fried. Frying can dehydrate fish to some extent and destroy the remaining enzymes and fungi, so it can prolong the preservation time. Fried fish can still keep 80% freshness in 1 month, whether refrigerated or frozen. However, it should be noted that frying will also cause the loss of nutrition of fish and be destroyed to a certain extent.

Salt water overflowed. After the fish is slaughtered, a lot of salt is added to make salted fish. Salt substances can effectively prevent the activities of enzymes and fungi, so as to achieve the effect of non-rot, but as far as preservation is concerned, it is far from good.

Preserve fish with mustard. Mustard is not only a condiment, but also a preservative for fish. After mixing mustard with water, put it in a small dish, put it in a sealed container with fresh meat and fish, and put it at normal room temperature. Fresh meat and fish can be preserved for 4 days without changing their taste.

Preservation methods of fish 2 1. Fresh-keeping methods of live fish.

1, stick the wet paper on the fisheye.

There is a gland of life and death behind the optic nerve of the fish eye. Once the fish is short of water, the glands of life and death will rupture and the fish will soon die. Sticking a piece of paper soaked in water to the fish's eyes can effectively prevent the rupture of life and death glands, so that the fish can survive for 3-5 hours after leaving the water, which plays a role in keeping alive and keeping fresh.

2; Put in a container

Put the bought live fish in a container filled with cold water, let the fish lie flat in the container for a while, and then put it in the refrigerator of the freezer for preservation. This method will make the fish die slowly, but after low temperature treatment, the fish is not easy to deteriorate, as long as it is cooked in time, it will not affect the taste.

Second, the liquor keep-alive method

Dip a cotton ball in white wine and stuff it into the fish's mouth. Do not use water. Just cover it with a wet towel, and you won't die for hours. Because liquor contains ethanol, it can be absorbed by gills and enter mermaid's body, which can probably play an anesthetic role. But in practice, we should pay attention to two points. First, the liquor used must be above 50 degrees to enhance the anesthetic ability. Second, after arriving at the destination, you should immediately

Third, low temperature preservation method.

This method is relatively simple and rude, that is, the fish is directly stored in the freezer. If necessary, take the fish out of the refrigerator and thaw it. This fish is as fresh as live fish.

Four, salt water preservation method

If there is no refrigerator, don't wash it with water to remove the scale. You can gut the live fish first, and then soak it in salt water with the concentration of 1: 10. Generally, the preservation time of fish can be extended for several days at a temperature of about 30 degrees.

Fresh-keeping methods of fish 3 practices of Wujiang fish

: 1. Scrape the scales, gut and wash the internal organs, and put a flower knife on two flowers;

2. Cut the tofu into 4cm cubes, soak it in boiling water, and then drain the water;

3. Onion, garlic flower and onion are cut into 2.5 cm long sections;

4. Slice the bean paste;

5. When the flower oil in the pot is cooked to 6%, put the pepper and bean paste into the pot to make it fragrant;

6. Add ginger, garlic slices, soup, spiced powder, pepper, monosodium glutamate, etc. Used for seasoning;

7. Cook the fish and tofu with low fire for about 10 minute, and serve with shallots.

Raw materials: Guizhou Wujiang fish 1 (weighing about 800g) and soybean sprouts 100g.

Seasoning: tomato sour soup 1000g, pepper 20g, litsea cubeba oil 30g, ginger slices 10g, sesame oil and salt, onion 50g, onion 8g, salad oil 10g.

Output: 1. Slaughtering Wujiang fish, eviscerating and cutting the fish head, cutting the fish body into pieces weighing 20g, blanching with the fish head in boiling water for 3 minutes, and taking out for later use; Soak soybean sprouts in boiling water for 1 min, and then take them out to the bottom of a special pot; Cut the onion into cubes 1 cm square.

2. Put salad oil in the pot. When it is 70% hot, put onion and ginger slices until fragrant. Add tomato sour soup to boil, then add it to Wujiang fish and cook for 5 minutes. Season with pepper, litsea oil, diced onion and salt, and stew for 3 minutes. After pouring sesame oil, take it out of the pot and pour it into a special pot with soybean sprouts. After serving, put it under a special pot and heat it with an induction cooker.

Remarks: Wujiang fish: also known as Erhu Yu Zi, has smooth skin, tender meat and no scales. It has main bones all over the body without small thorns, and its head and tail are particularly delicious. The meat quality of Wujiang fish is white and delicate, and the biggest feature is that it is not rotten after long-term cooking, without honeycomb eyes and fresh and cool.

Practice of Wujiang fish in Chongqing

Wujiang fish comes from Fuling area of Chongqing. Wujiang River runs through Fuling and Qianjiang in Chongqing, with many tributaries, which can produce all kinds of wild fish. The practice of Wujiang fish is to pay attention to the freshness of fish, but in cities, they are generally farmed fish. 1998 became popular.

Materials for making Wujiang fish:

Material: silver carp1000g.

Accessories: tofu 500g (South).

Seasoning: bean paste 30g, salt 10g, monosodium glutamate 2g, spiced powder 2g, pepper 2g and red pepper 2g.

Exercise:

1. Scrape the scales, gut and wash them, and put flower knives on both sides;

2. Cut tofu into 4cm cubes, blanch in boiling water, and then drain;

3. Slice the onion and garlic, and cut the onion into 2.5 cm long sections;

4. Slice the bean paste;

5. When the lard is cooked to half maturity, put the pepper and bean paste into the pot for incense;

6. Add ginger, garlic slices, soup, spiced powder, pepper, monosodium glutamate, etc. Used for seasoning;

7. Cook the fish and tofu with low fire for about 10 minute, and serve with shallots.

Practice of home-cooked Wujiang fish 1

First, buy bighead carp. (In fact, fish is casual. Many fish here can use bighead carp. ) separate the fish bones, put the meat aside, chop the fish bones into small pieces, and cut the fish into fillets with a sharp blade. Cut the fish with a 30-degree oblique knife. Pay attention to keep the plate clean when slicing, otherwise it will be difficult to slice. Secondly, the knife must be fast. ) about 1 kg of fish.

Prepare100g of Flammulina velutipes, prepare 200g of Chinese cabbage and 200g of bean sprouts. There is also a package of Wujiang fish hot pot ingredients (usually half a package)

In addition, teach you how to marinate fish fillets. After cutting the fish fillets, marinate them with a little salt, monosodium glutamate and some egg whites. If the fish is 1 kg, use 2 egg whites.

First, put the base oil in the pot, first fry the fish pieces (be careful not to turn them often, try to turn them in the pot), and then pick up the fish pieces. Put the chafing dish ingredients into the pot and add oil. Stir-fry the Chinese cabbage and bean sprouts for a little while, then add the Flammulina velutipes, add water to boil, and finally put them into the fish yard.

Just boil the fish fillets in water, then take them out and drain them on a plate. Then sprinkle garlic and dried Chili on the fish, wash it, burn some hot oil in the pot, and finally pour it on the fish.

In addition, the practice of pickled fish is the same as above, except that those vegetables are replaced with pickles.

Practice 2 of home-cooked Wujiang fish

Ingredients: grass carp, soup bone, lettuce slices and soybean sprouts.

Seasoning: red pepper, pepper, ginger, garlic and onion.

Production method: grass carp takes two sides of the fish, boneless and sliced, drenched with egg white, cornmeal and salt, and mixed well.

1, fish head, fish bone, etc. It is boiled and then taken out and cooked with side dishes.

2. After the soup is boiled again, the fish fillets fly into the water, and are quickly fished out (one minute) and put into the boiled fish basin.

3, wok oil, hot oil ginger, garlic, red pepper, pepper stir fry together, pour the broth and add salt to boil, pour into the boiling pot just on the fish, put the onion.

4, pepper, red pepper stir fry, drenched.