Grouper is poisonous because it lives in the ocean and is easily invaded by secamycin in seaweed. These toxins will gather in fish, internal organs and some glands after entering the human body. Generally speaking, the bigger the grouper, the more toxins it will accumulate in its body, but generally only the fish living around coral algae are more susceptible to this toxin. Red grouper is a kind of grouper, and it is also vulnerable to this toxin. Therefore, red grouper lives around coral algae.

Where is the grouper poisonous?

Generally speaking, groupers eat some algae containing secomycin. First, the poisoned part is the viscera or glands of the fish, and then the toxin will reach the fish part through blood circulation and metabolism. So generally poisonous groupers are poisonous. This kind of grouper is not recommended, but some groupers raised at home are generally non-toxic and edible.

Can frozen grouper still be steamed?

Frozen grouper can still be steamed.

Grouper is nutritious, a low-fat and high-protein food, and it also contains more water. The water in the frozen grouper forms ice crystals in the fish, and the nutrients in the frozen grouper will also be lost to some extent. Steamed frozen grouper is also possible, but the taste of frozen grouper is not as good as fresh.

How to make frozen grouper delicious?

Sweet and sour grouper

Ingredients: grouper, cucumber, pineapple, tomato sauce, white vinegar, sugar.

1. Wash and scale the grouper, cut it in the middle, remove the big bones and evenly apply a little salt for later use.

2, cucumber washed and diced, pineapple peeled and diced.

3. Mix tomato sauce, white rice vinegar, sugar, salt and water to make a sauce.

4, hot oil in the pot, drain the grouper, evenly stained with corn starch, put it in the pot and fry until golden and crisp, and take the pot.

5. Pour a little oil into the pot, saute cucumber and pineapple, add sauce and stir fry.

6. Pour the sauce out of the pot and pour it on the fish.

Steamed Chinese Bass

Ingredients: grouper, onion, ginger, cooking wine, white wine, soy sauce, steamed fish, soy sauce.

1. Remove the viscera, gills, scales, fins and tails of the grouper and clean it.

2. Cut the fish with a flower knife and marinate it with ginger and cooking wine for about 20 minutes.

3. Cut off both ends of the yellow onion, peel it, wash it and shred it.

4. Add water to the steamer to boil and steam on the grouper for about 5 minutes.

5. Pour out the steamed soup, add some salt, a little white wine, soy sauce, steamed fish sauce and sprinkle with shredded onion.

6. Steam on medium heat for about 8 minutes, and finally pour hot oil.