How to preserve the inedible fresh fish? Fish is a common nutritious food. Fish is delicious, tender and easy to digest and absorb. Be loved by many people. Can be made into various delicacies according to different kinds. How to preserve fresh fish that can't be eaten below?

How to preserve inedible fresh fish? 1 container method

First prepare a container or basin, put the fish in cold water and let it stand for 1-2 hours, then take it out and put it directly in the refrigerator. This cold water soaking process can make the fish die slowly in the refrigerator, and the low temperature environment will greatly preserve the taste of the fish.

Liquor method

Separating the fish mouth, then injecting 1-2 ml liquor into the needle tube and placing it in a ventilated and dark environment can effectively prevent rot.

freezing method

This method is simple and convenient, that is, put the live fish directly into the refrigerator for freezing, and the fish may roll in the refrigerator for a while. But the next time it is thawed, it will taste like fresh fish.

Brine method

If you kill fish at home, don't hurry to scale, you can remove the internal organs first, and then soak them in light salt water for a while, so that the treated fish will slow down the deterioration.

Mustard method

If you can accept the taste of mustard, you can use this method. First, you can spread mustard powder or mustard sauce evenly on the fish body and the inside of the fish, then prepare a container, coat a proper amount of mustard on the wall of the container, and finally seal it with plastic wrap, so that the fish will not go bad for 3 days.

Beer method

Take a can of beer, then scrape the prepared fish a few times, then spread the beer evenly on and inside the fish, and then put it in the refrigerator for preservation, so that the delicacy of the fish can be greatly preserved in the next cooking.

Hot water method

Prepare a pot of hot water at 80℃, then put the treated fish in the hot water and let it stand for a few minutes until the surface of the fish turns white, then take it out and put it in the refrigerator for freezing. Fish treated with this hot water is several times fresher than other methods.

How to preserve the inedible fresh fish? There are high-quality protein, rich in vitamins, trace elements and various active substances, which are unmatched by other foods.

1, protein

Fish is a good source of protein, and its content is generally 15%-22%. The composition of essential amino acids in protein is very close to that of livestock and poultry meat, belonging to complete protein, in which methionine and lysine are rich in content and have high nutritional value. The protein structure of fish is soft, and the muscle fiber of fish is shorter, which is easier to digest than animal protein, and the digestibility is generally 87%-98%, which is a good source of human animal protein. The nitrogen-containing extracts in fish tissues are mainly collagen and mucin, which become sol after cooking and gel after cooling.

2. Fat

Fish is a low-fat food with low fat content, generally 1%-3%. Fish fat is mostly unsaturated fatty acid, which is liquid at room temperature and easy to digest and absorb, and the digestibility can reach over 95%. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish oil are much more than those in other animal fats. Unsaturated fatty acids contained in fish, especially marine fish, have the functions of reducing blood fat, preventing thrombosis, inhibiting cancer cells, resisting diabetes and enhancing the development of brain cells.

3. Minerals

The mineral content of fish is 1%-2%, with more phosphorus and potassium. Marine fish is particularly rich in iodine, which is 500- 1000 mg/kg, and freshwater fish is 50-400 mg/kg. The calcium content of fish is generally higher than that of livestock meat, and the calcium in shrimp skin can reach 2%, while the calcium in marine fish is higher than that in freshwater fish.

4, vitamins

Besides nicotinic acid, fish also contains vitamin B 12 and a small amount of vitamin B 1 and vitamin B2. There are fat-soluble vitamins A and D in fish oil, especially in the fat of fish liver, which is extremely rich in vitamins A and D, which is incomparable to other meats and is a good source of vitamins. The liver of marine fish (such as sharks and cod) is rich in vitamin A, which can be used as a source of vitamin A in diet and as a medicinal cod liver oil.

However, if a large amount of fish liver is eaten in a short time, it will cause acute vitamin A poisoning. Raw fish contains thiaminase, which can decompose vitamin B 1. Therefore, fish should be processed and cooked as soon as possible after death, and thiaminase should be destroyed in time to prevent the loss of vitamin B 1.

5. Other ingredients

Fish is not only nutritious, but also an excellent beauty food. Fish is rich in collagen and mucin. Collagen is a kind of macromolecular protein, which has a certain space in molecular structure, so that it can fully maintain the "binding water" of life, keep the skin smooth, wrinkle-free and elastic, prevent hair from falling off, make hair shiny, and promote human muscle building and bone development.

Although the nutritional value of fish is high, the more the better. Take fish oil as an example. Although it can prevent and treat coronary heart disease and cerebral thrombosis, improve memory, protect eyesight and promote inflammation regression, the main effective component of fish oil is to inhibit platelet aggregation. Long-term excessive consumption of fish oil can cause various spontaneous bleeding, including cerebral hemorrhage, due to the decline of platelet aggregation function. Eskimos live on fish. Although almost none of them suffer from coronary heart disease and cerebral thrombosis, cerebral hemorrhage has become an important cause of their death.

How to preserve inedible fresh fish? What are the nutritional values of different kinds of fish?

1, shad: the highest nutritional value.

The fat content of shad is very high, and it is rich in unsaturated fatty acids, which has the function of lowering cholesterol and is beneficial to prevent arteriosclerosis, hypertension and coronary heart disease. The shad can be braised to make soup, and steamed with scaly ingredients such as bamboo shoots.

2, squid: the most easily digested by the human body.

Catfish is also called Jiangtuan. This kind of fish is very big, and some of them are more than one meter long. The fat contained in catfish is mainly composed of unsaturated fatty acids, which are most easily digested and absorbed by human body.

When processing Yangtze catfish, the mucus on its body surface should be removed first. You can blanch, drain, chop off the head and tail, and add oyster sauce, soy sauce, cooking wine, ginger, whole onion and so on. Marinate for about an hour. After the fish is tasty, mix it with powder and cook it. Braised fish is the best.

3, saury: most suitable for the elderly.

Swordfish is tender, rich in protein and fat. It melts in the mouth, but it has many thorns. Be careful when eating. At the end of spring, the knife fish bones are soft and the meat is tender. At this time, it is best to eat.

Swordfish is sweet and flat, and has the effects of invigorating spleen and stomach, benefiting qi and nourishing blood. It is most suitable for the elderly and patients with kidney disease. Swordfish are also best steamed. You can put some mushrooms and bamboo shoots on the fish. When eating, hold the fish head with chopsticks, lift the fish and scrape it off the fish bones.

4, whitebait: can be used as a baby food supplement.

Whitebait is a high-protein and low-fat food. Whitebait is tender, boneless, sausage-free, scaly and spineless, and rich in nutrients such as protein, vitamins and nicotinic acid. Traditional Chinese medicine believes that it is beneficial to lung and diuresis, and it is very suitable as a complementary food for infants. In addition, patients with physical weakness, malnutrition, indigestion and hyperlipidemia can also eat more.

5, mandarin fish: beneficial to the spleen and stomach

Mandarin fish, also known as mandarin fish and seasonal flower fish, has always been regarded as "the best fish", with plump meat, tender meat, delicious taste and few bone spurs.

There are many ways to eat mandarin fish, such as steaming, boiling, stewing, roasting and frying. It can also be made into dishes of various shapes and colors, such as "Oolong mandarin fish", "barbecued fish" and "vinegar fish", which are all famous dishes at banquets.

6, turtle: nourishing yin and tonifying kidney

Turtle is rich in protein, calcium, phosphorus, iron and vitamin A, and has been regarded as a nourishing product since ancient times. Patients with liver disease should not eat soft-shelled turtle; People suffering from gastroenteritis, gastric ulcer, cholecystitis and other digestive system diseases are not suitable for eating; Insomnia, pregnant women and postpartum diarrhea should not be eaten. Soft-shelled turtle contains high protein and fat, especially the animal glue on the skirt, which is not easy to digest and absorb, so it is not advisable to eat too much at one time.

7, hairtail: benefit the five internal organs

In the choice of fish, hairtail is the first among marine fish. Hairtail in spring is rich in nutrition, unsaturated fatty acids and magnesium, which has a protective effect on the heart. Moreover, the fat content of hairtail is higher than that of common fish, which has the functions of lowering cholesterol and enhancing the vitality of skin surface cells. Regular consumption of hairtail also has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit. It should be noted that hairtail itself has a strong fishy smell, and it should be cooked with braised and sweet and sour methods.

8, bass: cough and phlegm

Perch is rich in digestible protein, fat, vitamin B2, nicotinic acid, calcium, phosphorus, potassium, copper, iron and selenium. Traditional Chinese medicine believes that perch is warm and sweet, and has the functions of invigorating spleen and stomach, nourishing liver and kidney, relieving cough and resolving phlegm. Spring bass is delicious, white as snow and tender, which is the best season to taste bass.

9, carp: spleen appetizer

Chinese medicine believes that it has the functions of nourishing, invigorating stomach, diuresis and lactation; Modern nutritional analysis shows that its fish tastes good, mainly because more than ten kinds of free amino acids are playing a role, especially glutamic acid, glycine and histidine.

10, Carassius auratus: Longevity

Crucian carp in river fish is also a good food supplement in spring. Crucian carp is characterized by comprehensive nutrition, high sugar content and low fat, and is rich in protein, vitamins, trace elements and amino acids necessary for human body, so it is tender and not greasy. Eating crucian carp regularly can not only strengthen the body, but also help to lower blood pressure and blood lipids and make people live longer. Maternal consumption of crucian carp can not only increase nutrition, but also effectively promote lactation.

1 1, cuttlefish: clearing stomach and removing heat.

Cuttlefish, also known as squid, has the functions of nourishing liver and kidney, nourishing qi and blood, clearing stomach and removing heat, nourishing blood and improving eyesight, dredging menstruation and preventing miscarriage, promoting delivery, stopping bleeding and promoting lactation.

12, snakehead: tonifying liver and kidney

The snakehead has the effects of invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and tonifying liver and kidney. Black fish is cold and sweet, belonging to the spleen and stomach meridian; Treating five hemorrhoids, treating damp arthralgia and facial edema, can "tonify the heart and nourish yin, clear kidney water, drain water and seep dampness, detoxify and clear heat".

13, mussel: abalone in the river

Early spring is a good time to eat mussels. Because the river is cold at this time and the leeches in the water are not active, it can be said that the mussels at this time are the cleanest and have the best meat quality. Has the effects of clearing away heat and toxic materials, nourishing yin and improving eyesight. No wonder the old people often say that "drinking a bowl of light vegetable soup in spring will keep the prickly heat from getting sore".