Pomfret has gold pomfret, silver pomfret, gray pomfret and black pomfret. Silver pomfret body shape lateral bias, silver gray, dorsal fin and anal fin homomorphic, slightly longer, sickle-shaped, adult ventral fins disappeared, fin spines are very short, caudal fin forked, the body clad in fine round scales, the color of silver. Pomfret is laterally compressed, ovoid, with the anal fin slightly equal to the second dorsal fin, both significantly longer than the abdomen. Head side flat, tail stalk fine, body clad in small round scales, not easy to peel off.
Pick pomfret, a look at the shape, pomfret fish body must be flat, the surface has a silvery-white luster, and fish scales are very intact; two fingers to squeeze the fish body, if pressed parts can immediately rebound, that the pomfret fish is fresh, if the slow rebound or pressed to appear at the point of the concave, it is not fresh; look at the fish gills, peeled off the head of pomfret fish head side of the gills of the fish parts, in the light to see the color of the gills, bright red, that is This fish is very fresh, if it is dark red or dark purple, indicating that the fish storage time is too long, should not be purchased.
Pomfret washed and dried, wrapped in plastic wrap, kept in the refrigerator, can be kept for about 5 days; if kept in the refrigerator, generally can be placed 3 months.
When dealing with pompano, the first thing to do is to remove the gills, use scissors to cut the gill part of the fish, both sides, use scissors to cut and remove. Insert the scissors along the root of the gills into the throat, and then cut along the stomach; after cutting, the scissors cut and pull out the internal organs. Finally, close the scissors and scrape off the black membranes on both sides of the stomach and rinse well.
Processing tips: pomfret head is relatively small, so pomfret head can not be removed, as long as cleaned. Pomfret scales fine and slippery, cleaning can be from the tail of the pomfret reverse upward scraping scales. Lift up the hard part of the head and stretch two or three fingers to pull down the gills in the shape of a red fan. Put the fish up vertically, the white part of the fish upward, insert the scissors in the direction of the head of the fish to cut, until the gills slightly down a little bit of the place, and then take out all the things inside can be.