CATDOLL : CATDOLL: How do you clean grouper? What is the black stuff in its stomach?

Grouper is mainly wild and natural. Although there are also farmed ones, it is better to buy wild ones. Because the meat quality of farmed grouper is definitely not as good as that of wild grouper! And the bigger the grouper, the more tender the meat is. The meat is tender, thick, without intramuscular spines, and the taste is very delicious.

Common methods include roasting, frying, steaming, stewing and other methods to make it into a main dish. The cooking time of grouper must not be too long, just cook it until it is raw. Of course, grouper can also be made into meatballs, meat fillings, etc.

Cleaning steps:

1. Place the grouper on a cutting board and sprinkle with salt!

The reason for doing this is that all the mucus on the surface of the grouper can be cleaned away by the salt!

2. Scrape the fish scales. Yes, scrape the fish scales in the reverse direction. That's all you need to do.

As for what tool to use to scrape fish scales, if you don't have a professional tool for scraping fish scales, you can also use a beer bottle cap to replace a professional tool for scraping fish scales. But it will take more effort! However, there is always sweetness after bitterness! So, just work hard!

3. After removing the internal organs of the grouper and cleaning it, rub salt on the fish body and internal organs, and at this time, add cooking wine and marinate for about 15 minutes.

As for the black stuff in the grouper's stomach, it normally wouldn't be there, so it must be removed! Whatever it is, get rid of it!

Grouper can be cleaned by following the 6 steps below.

The black stuff in the grouper's belly is the fish's peritoneum, which can be effectively removed by following the steps below.

Tools: a live grouper, a sharp knife, a packet of table salt, a brush, and some white vinegar.

1. Sprinkle salt into the container containing live grouper. The purpose of this step is to preserve the freshness while making it easier to remove the mucus of the grouper.

2. Knock the fish unconscious with the sharp handle of a knife, and use a steel wool to rub off the fish's fine scales and mucus.

3. If you don’t like eating fish skin, you can use a sharp knife to peel off the skin. Remember to start from the tail. This will make the peeled fish neat and beautiful.

4. Insert a sharp knife into the bottom of the fish gills, cut off the bottom, and use your hands to pick out the fish gills.

5. Start from the small hole near the tail of the fish (cloaca), through the belly of the fish, to the bottom of the fish's mouth, cut open all the way, and take out the internal organs and contents.

6. Rinse the whole fish, and use a brush to remove the black film, clean the fish gills that were not cleaned thoroughly, and rinse it again after cleaning. Now it is cleaned and can be used for cooking.

Note: If you accidentally open the gallbladder, rinse it with reserved white vinegar and water to remove the bitter taste.

1. Place the grouper you bought on the chopping board and apply a layer of salt on it to clean off all the mucus on the surface.

2. Then tie all the hacksaw blades together with a rope, and scrape the fish scales in the reverse direction.

2. After removing the internal organs of the grouper and cleaning it, rub salt on the fish body and internal organs, then add cooking wine and marinate for 15 minutes.

It is recommended that you don't eat the black stuff in its stomach.

Here are a few more grouper notes:

1. When eating grouper, be sure not to keep the fish head. Clean the fish blood and internal organs before cooking, or soak it in clean water for half an hour.

2. If you are dining out, try to choose smaller grouper, because the larger the fish, the stronger the toxin may be. Big fish eat small fish, and the more they eat, the more toxins accumulate.

Additional information

Grouper is mainly wild and natural. The bigger it is, the more tender the meat is. The meat is tender, thick, without intramuscular bones, and tastes delicious. It is often cooked by roasting, stir-frying, steaming, stewing, etc. It should not be overcooked when cooking, just raw. It can also be made into meatballs, meat fillings, etc. Representative dishes include steamed grouper.

Among seafood fish, grouper has very tender meat and very low fat, which makes it taste very good to everyone. It also has very good nutritional value. There are many ways to cook it. If you actually want to fry it, you don’t need to remove the scales. In fact, the calcium content in fish scales is very high, which is very good for our human body.

Taboos on eating grouper

The daily precautions for grouper mainly restrict the population. People with cardiovascular and cerebrovascular diseases, skin diseases, colds, fevers, etc. are not allowed to eat grouper. Eating grouper is very beneficial to people with anemia and malnutrition.

In addition, we all need to know that there are many people who cannot eat grouper, especially gout patients, cold patients, and burn patients. They should not eat grouper casually in their daily lives. In addition, people with phlegm and dampness constitution should also avoid eating grouper in their daily lives.

Reference source: Baidu Encyclopedia - Grouper

Put the grouper you bought on the chopping board and apply a layer of salt on it to clean off all the mucus on the surface. Then tie all the steel saw blades together with a rope and scrape the fish scales in the reverse direction. After removing the internal organs of the grouper and cleaning it, apply salt on the fish body and inner cavity, and marinate with cooking wine for 15 minutes.

Additional information

Dietary value

Grouper has medicinal value of strengthening the spleen and replenishing qi.

Because grouper often preys on fish, shrimps and crabs, they will also ingest astaxanthin, which is rich in shrimps and crabs. For humans, grouper becomes a food containing astaxanthin.

Astaxanthin (also known as astaxanthin in Japan, Hong Kong and Macau) is a super strong natural extracellular antioxidant first isolated from lobster in 1938. It is also the only antioxidant that can delay the aging of organs and tissues.

Grouper also contains astaxanthin. The fish skin gel of grouper enhances the integrity of epithelial tissue and promotes the synthesis of collagen cells, which is an important nutrient called dimethyl sulfone (MSM).

"Collagen" is high in fat and is easily oxidized, so it must be used with antioxidants to achieve the effect of beauty and skin care. Because grouper has both dimethyl sulfone (MSM) and astaxanthin, it is known as the "fish-trace pants for beauty and skin care."

Nutritional Value

1. Grouper has a high protein content and a low fat content. In addition to containing amino acids necessary for human metabolism, it is also rich in a variety of inorganic salts and iron, calcium, phosphorus and various vitamins.

2. The nutritional components of fish skin colloid play an important role in enhancing the complete growth of epithelial tissue and promoting the synthesis of collagen cells. It is known as the fish of beauty and skin care. It is especially suitable for women to eat after childbirth.

Living habits

Grouper is a carnivorous and ferocious fish that preys on bottom-dwelling crustaceans, various small fish and cephalopods by surprise attack. Grouper likes quiet and is afraid of waves, likes warmth and is afraid of cold, likes clear water and is afraid of turbid water.

It is often seen at the bottom of the sea 10 to 15 meters deep, especially in rocky caves and coral areas. Small individuals are active in shallow waters, active and easy to catch. Large individuals like to lie quietly, rarely go out, and often stay in caves or deep waters.

Reference: Baidu Encyclopedia - Grouper

Grouper is mainly wild and natural. The bigger it is, the more tender it is. The meat is tender, thick, without intramuscular spines, and delicious. It is often cooked by roasting, frying, steaming, stewing, etc. It should not be overcooked when cooking. It can also be made into meatballs, meat fillings, etc. Representative dishes include steamed grouper. Put the purchased grouper on the chopping board and apply a layer of salt, so that the mucus on the surface can be cleaned off. Then tie the hacksaw blades together with a rope and scrape the fish scales in the reverse direction. If there is no hacksaw blade at home, you can also remove the scales by nailing a few beer bottle caps on the chopping board and hitting the grouper. After removing the internal organs of the grouper and washing it, rub the fish body and the inner cavity with salt, and marinate it with cooking wine for 15 minutes. As for the black stuff in the belly of the grouper, it is difficult to say. It is probably caused by pollution or some other reason. It must be removed and cleaned.