The fish with tender body fat and delicious taste has only a large bone in the middle, no other fine spines, easy to eat, and has high nutritional value. They are distributed along the coast of China.
Nutrition facts of fish
Content (per 100 g)
Content (per 100 g)
Effect of band fish
Nourishing the spleen, nourishing qi, warming the stomach, nourishing the liver, nourishing the skin, nourishing the qi and nourishing the body
How to choose belt fish
Fresh bandfish are silver-gray and shiny; but some bandfish attach a layer of yellow substance to the silver-white gloss. This is because belt fish is a kind of high-fat fish. When the storage is not good, the surface fat of the fish body will be oxidized rapidly due to a large amount of contact with the air. The oxidation product will make the surface of the fish body yellow. Therefore, the yellowish surface of the strip fish is not fresh.
Storage method of band fish
Wash the dried fish, dry it, chop it into large pieces, smear some salt and cooking wine, and then freeze it in the refrigerator, so that it can be stored for a long time, and it can be marinated and flavored. If not frozen, consume as soon as possible.
Take fish to fishy smell
Bring fish with few spines and rich nutrition, often become a gourmet on the table. But the fishy smell of fish is very heavy, so many people will add some cooking wine to remove the fishy taste when cooking. In fact, if you make white fish with white wine, the fishy effect will be better than cooking wine.
The fishy smell of fish and other aquatic products comes from the amines. This amine substance can be dissolved in alcohol. When cooking, the alcohol will volatilize when heated, and the fishy smell will also go away. This is the reason why fish and wine can go fishy. Liquor, especially highly white liquor such as Erguotou, has a higher alcohol concentration than cooking wine. Therefore, the ability to dissolve amines is stronger, and the effect of removing odor is greater.
Remove the scales and internal organs from the fish. After washing, cut them into rhombuses with a diagonal knife. Then put it in a large bowl, sprinkle with salt, pepper, and drizzle with white wine. Stir well and marinate for 10 minutes before cooking. This will remove the fishy smell. It should be noted that cooking wine can only be placed while heating.
The white wine can be used to remove fishy smells, which can be added during heating or marinating. However, it is better to put liquor in the pickling, so that alcohol can fully contact the amines in the raw materials, and the fishy smell is more significant. Finally, do not put more white wine, otherwise the alcohol will not stay in the dish due to the volatilization of alcohol, which will affect the flavor of the dish.