The method of processing fish in seven steps
The processing before eating fish is very critical. If it is not processed properly, it will bring a lot of inconvenience to cooking, and sometimes it will make the fish taste so bad that it is even impossible to swallow. Now I will teach you how to process it:
Washing after slaughtering live fish: generally, people can remove the gall bladder of fish smoothly, which is not a big problem. Nowadays, people often ask fish sellers to help slaughter live fish. They do not necessarily clean up very clean. it is very important to wash them thoroughly after taking them back, so as to avoid a fishy smell after the dishes are finished.
Fish gills: be sure to thoroughly remove all the Gill slices to avoid sand in the fish head after the dish, which tastes bad.
Chin scale: the scale at the joint of the fish's chin to the crotch. This part of the scales to protect the heart of the fish, so firmly close to the flesh, the scales are small, not easy to be found, but it is the main reason for fishy after cooking. Especially when processing crucian carp and most marine fish, it is necessary to use a knife to remove the jaws.
Abdominal black clothes: silver carp, crucian carp, carp and other fish have a layer of black clothes in the abdominal cavity, which not only affects beauty, but also produces fishy smell. When washing, it must be scraped clean.
Intraabdominal blood tendons: there is a blood tendon hidden deep in the abdomen and below the vertebrae of some fish. When processing, use a sharp knife to break it and rinse it clean.
Fins: keep the fins for the beauty of the dish. If the fins are messy and loose, they should be trimmed properly or cut off completely.
Tendon in meat: carp and other fish have a thin and long sour muscle on both sides of their bodies, which should be removed during processing. After slaughtering, flatten the fish with your hands from beginning to end, you can see that there is a dark line on the side of the fish, and the sour tendons are under this line. Cut a knife in the front of the fish body near the Gill cover, you can see the white sour tendons, while pinching the fine tendons with your hands and gently pulling them out, while patting the fish with the back of the knife, so that you can pull out the sour tendons on both sides and cook again.
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Pay attention to the breeding of fish in autumn
Adjust the density, graded feeding into the autumn can choose the appropriate weather where the temperature is relatively cool, and screen the uneven fish species in the pond and classify them according to large (about 20 cm), medium (about 15 cm) and small (less than 15 cm). Large-sized fish species can be transferred to adult ponds with larger area and better conditions, and medium-and small-sized fish species can be farmed in separate ponds. The stocking density is generally about 15 meters in the pond with a depth of about 3000 Mu. Fertilize according to the water, feed reasonably the breeding ponds mainly composed of silver carp and bighead carp, except
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8 Types of Turtle Selection Skills
Turtle: male turtle shell black, thick tail base, long and deep concave bottom plate; female turtle trunk short and thick, thick tail, preferably selected more than 8 years old turtle, female turtle weight 350 grams, male turtle reached gonad maturity age, male and female ratio of 2:1~3:1. Money turtle: in the choice, with the hand to hold turned over, its head will stretch very long, uniform thickness, eyes flexible rotation God. The skin is bright, the disposition is docile, between the tail upper and lower armor spacing is big, the discharge hole is broad. Tortoises over 6 years old are required
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