CATDOLL : CATDOLL: How to distinguish between adult fish and fry?

1. How to distinguish between adult fish and fry?

The best way to distinguish between adult fish and fry is to look at the size and weight of the individual. Generally, fish that weigh more than one pound are adult fish. If they are very small, they are fry. However, for some small fish species, it depends on whether the individual is active or not.

2. Fish species in the Yangtze River during the dry season?

During the dry season of the Yangtze River, the bottom is dry and the fish have their own places to hide. Here we list a few conditions where fish hide during the dry season.

1. Even though the bottom is visible, fish will hide in the pools that have not dried up. Although the river bottom is mostly flat, there are also small pits, springs in some places, and cracks in others, where they will hide.

2. Some stronger catfish and black fish will hide in mud holes or bury themselves in mud, waiting for the rain to come again.

3. What is the definition of the withdrawal period for fish?

Before edible fish are put on the market, there should be a corresponding drug withdrawal period (i.e. the shortest time from the last day of drug withdrawal to the time when aquatic products are put on the market as food). The length of the drug withdrawal period should ensure that the drug residue limit of the aquatic products on the market meets the requirements of NY5070 (limits of fishery drug residues in pollution-free aquatic products).

The withdrawal period, also called the elimination period, refers to the interval from the cessation of drug administration to the permission for slaughter of animals or the permission for their milk, eggs and other products to be marketed.

4. How to cook Dingzai fish?

Cooking steps

1. Wash and process all kinds of fresh small sea fish, marinate with appropriate amount of salt for about 30 minutes to make them tasty.

2. Prepare ginger slices; a large amount of green onions + celery + coriander, wash and cut

3. Wash the small pot, dry it, and add appropriate amount of oil

4. Sauté until fragrant

5. Spread the coriander, celery, onion, etc. on the bottom of the pot

6. Drain the fish and place on the celery, onion and coriander.

7. Cover the pot and cook for about 7 minutes

8. The original and super delicious Dingzai fish is ready

Tips

1. Cover the pot and simmer. No need to add water. 2. You can judge whether the fish is cooked by whether the fish eyes are protruding. If the fish are not overlapped, it will be cooked in about 7 minutes.

5. How to cook fat fish?

Materials

A fat fish

Vegetable oil, soy sauce, vinegar, cooking wine, sugar, chili, onion, ginger and garlic as appropriate

practice

1/6 Process the fat fish and cut off the fish head.

2/6Prepare the necessary materials

Heat 3/6 cold oil in a cold pan, add onion, ginger, garlic and dried chili peppers to stir-fry, then add appropriate amount of soy sauce, vinegar, cooking wine and sugar, add water and boil over high heat.

4/6 Add the fat fish head, bring to a boil over high heat, remove the fishy smell, and add appropriate amount of salt.

5/6 Cover the pot, turn to low heat, and cook for 40 minutes.

6/6 Take the fish head out of the pot, put coriander on it, pour fish soup on it, and you can enjoy it!

6. How to cook big fish?

1. Raw materials

Ingredients: 1 large fish

Accessories: appropriate amount of thin ginger, appropriate amount of shallot, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of bean paste, appropriate amount of spicy sauce, appropriate amount of white pepper powder, appropriate amount of dark soy sauce, appropriate amount of dried perilla leaves, appropriate amount of chicken essence, appropriate amount of green pepper rings, appropriate amount of rice pepper rings

2. Steps to prepare large fish

1. Knock the fish unconscious with the back of a knife, scrape off the scales, remove the gills, cut off the head, and take out the internal organs. Cut the fish body into large pieces, trim the tail, scrape off the black film in the belly with a knife, wash and drain, and set aside.

2. Add appropriate amount of thin slices of ginger and shallots, appropriate amount of cooking wine, and squeeze out the shallot and ginger juice for later use. Add appropriate amount of salt to the fish bowl, pour in the shallot and ginger juice, mix well, and marinate for 15 minutes, remember to turn it over halfway. After 15 minutes, take it out and spread it out, and place it in a ventilated place to dry the surface moisture of the fish.

3. Heat the pan, remove the oil, sprinkle a small amount of salt on the bottom of the pan, put the fish in, turn the pan, fry the fish on one side until it is browned, turn it over, turn the pan again, and fry the other side until it is browned. Turn the pan several times, and when the fish is fried, remove it and set aside.

4. Heat another pot and remove the oil. Add garlic and thick slices of ginger and sauté until fragrant. After sautéing, add bean paste and spicy sauce and fry until fragrant. After the sauce is fried, turn off the heat, add appropriate amount of onion pieces, and place the fish pieces.

5. After putting the fish pieces in, turn on the fire, add appropriate amount of water, white pepper powder, dark soy sauce and dried perilla leaves, cover the pot, bring to a boil over high heat, then simmer over low heat for 15 minutes, then open the lid, turn to high heat to reduce the sauce. When the soup is just right, add appropriate amount of chicken essence, then add appropriate amount of small green pepper rings and millet pepper rings and simmer for 1 minute. The delicious dish is ready.

7. What is the scientific name of white fish?

Scientific name: silverfish.

The body of the silverfish is slender. Nearly cylindrical, slightly flattened at the rear, about 12 cm long. The head is extremely flat. The eyes are large, the mouth is also large, and the snout is long and pointed, triangular in shape. The upper and lower jaws are equal in length; there is a row of fine teeth on the premaxilla, maxilla, mandible and mouth cover, and a pair of canine teeth on the front of the mandible. There is no presymphysis at the front of the mandible, but there is a fleshy protrusion.

Dorsal fin II 11-13, slightly at the back 3/4 of the body. Pectoral fin 8-9, muscle base not obvious. Anal fin III 23-28, opposite to the dorsal fin; male fish has a row of large scales on both sides of the anal fin base, usually 18-21. There is a small transparent adipose fin in the center of the dorsal and caudal fins. The body is soft and scaleless, transparent throughout, and milky white after death.

8. How to cook giao zai fish?

1. Ingredients

Small fish, oil, salt, three spoons of soy sauce, cooked sesame, two spoons of minced garlic, a small spoon of sesame oil, bean paste

2. Production steps

1. Process the small fish and use scissors to pull out the black internal organs from the fish's head. This step cannot be ignored, otherwise the fish will taste bitter.

2. Take an appropriate amount of small fish and soak them in cold water for more than an hour to bring out the salty taste. After more than an hour, you will find that the water is very turbid. Wash it three to four more times and then drain the water.

3. Heat oil in a pan over medium heat. After the oil temperature rises, turn to low heat and pour the drained fish in. Fry until the fish is slightly browned, then turn off the heat and continue frying with the residual heat. Drain the oil and take out.

4. In another pot, add dried chili peppers and fry them slowly over low heat until fragrant. Then add minced garlic and fry until fragrant. After the aroma comes out, add light soy sauce.

5. Add appropriate amount of bean paste and fry each ingredient until fragrant, then add the small fish and stir-fry.

6. Finally, sprinkle with cumin and toasted sesame seeds.

7. Remove from oven and let cool slightly before serving.

9. How to cook bowl fish?

Materials

Orange fish

1. Orange part: 100g Beqi wild vegetable carrot juice, 75g Bozai cake premix

2. White part: 50g coconut milk, 50g water, 75g pudding premix

Yellow bowl fish

1. Yellow part: 100g Minute Maid Orange Juice, 75g Bo Zai Gao premix

2. White part: 50g coconut milk, 50g water, 75g pudding premix

step

1. Make the orange part of the orange fish: add Beqi wild vegetable carrot juice to the orange fish premix, stir evenly with a whisk until the paste is free of particles (if there are particles, sieve it), and use a spatula to scrape the paste off the wall of the bowl to prevent it from drying and hardening;

2. Make the white part of the orange fish: Add water and coconut milk to the premixed flour for the fish cake, stir evenly with a whisk until the paste is free of particles (if there are particles, sieve it), and use a scraper to scrape the paste off the wall of the bowl to prevent it from drying out and hardening;

3. Make the yellow part of the yellow fish: Add Minute Maid Orange Juice to the premixed rice cake, stir evenly with a whisk until the paste is free of particles (if there are particles, sieve it), and scrape the paste off the wall of the bowl with a spatula to prevent it from drying out and hardening;

4. Make the white part of the yellow fish: Add water and coconut milk to the premixed flour of the yellow fish cake, stir evenly with a whisk until the paste is free of particles (if there are particles, sieve it), and use a scraper to scrape the paste off the wall of the bowl to prevent it from drying and hardening;

5. Combination: First use the white part as the base to fill the back of the koi fish, then fill the two colors alternately until the mold is 90% full. Each koi fish has a unique pattern.

6. Steaming: After the water boils, put the koi fish into the steamer and steam it over medium heat for 15 minutes. After taking it out of the pot, put it in the refrigerator and refrigerate it for 1 hour before removing it from the mold;

7. Demolding: First peel off the thin parts such as the fins and tail from the mold, then pry open the edges, then lift the tail and slowly remove the fish and place it on a plate;

Tips

A total of 4 fish can be made (2 orange and 2 yellow)

10. What is the scientific name of Lezai fish?

Le larvae, also known as anchovy, commonly known as "zi chub", scientific name "feng chub", is a valuable economic fish, named because its tail is forked and shaped like a phoenix's tail, short and red, pointed and narrow, like a phoenix's tail. Le larvae are a small migratory fish, usually living in the open sea. Every year in late spring and early summer, they enter the river from the sea in groups and migrate to the freshwater entrances in the middle and lower reaches to spawn. Le larvae are distributed in Guyana, the East China Sea and the South China Sea.