How much is the turbot per jin?

Turbot is widely distributed in warm and hot waters, mainly feeding on benthic invertebrates and fish, originating in the Atlantic waters of Europe, is recognized as one of the world's high-quality flounder, delicious taste, rich nutrition, has a very good role in moisturizing the skin and beauty, very popular with consumers, let's take a look at how much a jin of turbot fish!

How much is the turbot per jin?

The price of turbot fish is higher than that of other common fish, with an average price of more than 30 yuan per catty. Supermarket prices range from 40 yuan to 50 yuan per jin, and prices vary from market to market.

The selection and purchase method of turbot fish

1, look at the eyes: choose the fresh turquoise fish to look at the eyes first, one side of the eyes is bluish brown, the eyeless side (ventral side) is white, and the authentic turbot fish looks at the fish eyes. Full protruding, transparent and clear corneas are fresh fish, eyeballs are not protruding, corneas are wrinkled or those with congestion in the eyes are not fresh.

2. Smell the Gill: the Gill of fresh fish is bright red, the mucus is transparent, it has the salty smell of marine fish or the soil smell of freshwater fish, the Gill color of fresh fish turns dark gray-red or grayish purple, and the mucus stinks. Pinch the fish. Fresh fish is solid and elastic, the depression disappears immediately after finger pressing, there is no peculiar smell, the fresh fish is slightly loose, and the depression disappears slowly after finger pressing, with a slight fishy smell.

3. Look at the shape of the fish: the fish with heavy pollution have irregular shape, large head and small tail, curved and stiff spine and tail, or large and thin head and long and pointed tail. There are other fish, although they look fresh, their gills are not smooth, rough, red or gray, while others look normal, but their eyes are cloudy, lose their normal luster, and even their eyeballs protrude outward. These could also be contaminated.

4. investigation report: when purchasing, members of the public should find out the origin of turbot fish and require sellers to produce quality inspection reports. Do not buy turbot fish without clear channels and clear quality inspection procedures.

The edible method of turbot fish

1 、 Steamed Turbot

[materials] one fresh turbot, one red pepper, 3 tablespoons of soy sauce, garlic, spring onions, shredded ginger, salt and cooking wine.

[practice] after ① buys fresh turbot fish in the market (the best weight is about one and a half jin), ask the vendor to clean up and remove the internal organs and gills. After going home, rinse the processed fish with clean water repeatedly until it is completely clean and there is no blood left. ② slices three flower knives into the fish with a knife to make the fish ripe and taste faster. Wipe the fish body and belly with salt and cooking wine and marinate for 10 minutes. Put the right amount of water in the ③ steamer and boil, put the right amount of sliced ginger and onions on the fish, and put the fish into the steamer. Steaming for 7 minutes for 8 minutes, to tell whether the fish is steamed or not, you can stab the fish with chopsticks. If the chopsticks pass easily through the fish, it proves that the heat is just right. During ④ steaming fish, shred green onions or chives are shredded as finely as possible. Soak the shredded green onions in cold water for a while, wash off the mucus, and the shredded onions will curl naturally after soaking and rinsing. After the ⑤ fish is steamed, throw away the ginger and spring onions and pour out the water oozing from the steamed fish. Place the shredded green onion and red pepper on the fish evenly. Heat 2 tablespoons of oil in a ⑥ frying pan, turn off the heat when 80% heat (oil smoke), and prick the oil on shredded onions. While the oil-burning pan is still warm, pour in Li Kam Kee steamed fish soy sauce and add a small amount of water. Finally, pour the hot soy sauce along the edge of the steamed fish plate and surround it with the right amount of parsley.

2. Bamboo hedge turbot fish

[material] 1 turbot, 15 grams of green beauty pepper circle, 15 grams of red beauty pepper, ginger rice, garlic rice, old ginger, onion festival, coriander, spicy sauce, red oil, refined salt, monosodium glutamate, chicken essence, sugar, pepper, white wine, cooking wine, aged vinegar, dried sea pepper, pepper, fresh soup, spices (star anise, kaempferia, etc.), salad oil.

[practice] ① dried chili festival, pepper, spices, coriander, ginger, green onions into the pot, mixed with 2500 grams of water, boil for about 30 minutes, add salt, monosodium glutamate, chicken essence, sugar, pepper, liquor and aged vinegar, then put into a stainless steel basin to cool the sauce. ② turbot is slaughtered and treated with a crucifix knife. Soak it in the cold sauce for 12 hours. When it is flavored, remove it and deep-fry it in a hot oil pan until medium well. Heat ③ pot, heat with red oil, stir-fry ginger rice, garlic rice and spicy sauce until fragrant. After cooking wine, add fresh soup, add fish and cook. Place on bamboo fence plate, sprinkle some green and red pepper rings and coriander. Serve.

3. Fried turbot fish

[material] one turbot is about 750g. 180 grams of seasoning tea oil, 10 grams of spring onion, ginger, garlic cloves, 15 grams of bean paste, 5 grams of dried pepper, 5 grams of oyster sauce, 6 grams of salt, 5 grams of monosodium glutamate, 20 grams of broth, 3 grams of pepper, 5 grams of sesame oil, 3 grams of sugar, 10 grams of rice wine.

[practice] ① cut the turbot open, eviscerate and wash, put on a crucifix, marinate with 5 grams of spring onions, ginger, rice wine and salt for 10 minutes, mix bean paste, oyster sauce, monosodium glutamate, sugar, pepper and high soup into sauce, cut 5 grams of garlic cloves and spring onions into sauce and set aside. Heat the tea oil in the ② pan until 50% hot. Fry the marinated turbot over low heat until golden brown on both sides. Leave the pan and set aside. In a ③ pan, heat the base oil until 60% hot. Stir-fry the minced garlic and dried peppers over high heat. Add the seasoned sauce, then add the fried turbot. Drain the sauce over low heat, sprinkle with sesame oil, sprinkle with chopped chives and serve.