CATDOLL : CATDOLL: How to choose pomfret

1. How to choose pomfret

Freshness: Choose pomfret with a flat body, elastic meat, silvery white luster, bright red gills, and intact scales. If the gills of the pomfret are dark red, it means that the fish has been stored for a long time and should not be purchased.

Frozen: After thawing, if the frozen pomfret has poor muscle elasticity and smells bad, it is spoiled frozen fish. Frozen fish that has been stored for too long will have brown spots on the head and yellow belly, indicating that it has spoiled. In addition, the frozen fish you buy should be eaten immediately after you bring it home, and do not put it in the refrigerator for secondary freezing.

Storage: There are two ways to store pomfret: refrigeration and freezing. To store pomfret in a refrigerator, wipe off the moisture on the surface of the fish and put it in a fresh-keeping bag. If you refrigerate it, it can generally be kept fresh for 5 days, and if you freeze it, it can be kept fresh for about 3 months.

What kind of pomfret is fresh and delicious?

First, look at the appearance. The body of the pomfret must be flat, with a silvery-white luster on the surface, and the scales must be very complete. Second, use your fingers to squeeze the fish body. If the pressed part bounces back immediately, it means the pomfret is fresh. If it bounces back slowly or there are dents where you press, it is not fresh. Third, look at the gills. Use your hands to peel open the gills next to the pomfret's head and look at the color of the gills under the light. If it is bright red, it means the fish is fresh. If it is dark red or dark purple, it means the fish has been stored for too long and should not be purchased.

The fishing ban has just ended. The pomfret sold in the market is generally quite fresh. After a while, many businesses will sell frozen pomfret. Citizens should be especially cautious when purchasing to avoid buying "stinky fish". "Stinky fish" that has been frozen for a long time has almost no elasticity in its muscles and smells bad. Frozen pomfret that has been stored for too long will have brown spots on its head and a dark yellow belly.

The simplest way to choose fish by eye is: "Fresh pomfret eyes are bright and not sunken, while those that have been stored for too long will obviously have sunken eyes and dark red spots."

There are two ways to preserve pomfret: refrigeration and freezing. Use an absorbent cloth to wipe the surface of the pomfret dry, put it in a fresh-keeping bag, and refrigerate it for 5 days, or freeze it for 3 months.

After introducing what kind of pomfret is good, I believe that many people’s selection method is not particularly accurate when they know what to buy, which leads to a certain impact on taste and nutrition. I hope that after understanding the above article, I can try it according to the method.

2. Where does zebra pomfret grow? Is it a deep-sea fish?

Where does zebra pomfret grow?

It may be a deep-sea fish

Because I didn't see the picture.

I went to Baidu Knows APP to check

3. Where is the origin of pomfret?

Baidu link: Pomfret.

4. How to make pan-fried pomfret?

(1) After cleaning the fish, be sure to wipe it dry thoroughly. If necessary, sprinkle a little cornstarch on the fish body. If the fish is thick, make a few cuts on both sides to make it cook faster.

(2) Heat a dry pan and spread a large piece of ginger evenly over the bottom of the pan. Add 3-4 tablespoons of cooking oil, 2-3 slices of ginger/2-3 cloves of garlic (to remove the fishy smell), turn off the heat when it starts to smoke, and discard the ginger and garlic. When the oil cools down, turn the heat back on and fry the fish over medium heat until cooked. Do not cover the pan while frying the fish, otherwise the steam will drip into the pan and cause it to burst, and the fish meat will easily break.

5. How to cook wild pomfret from the East China Sea

Ingredients

550g pomfret, some oil, some salt, some sugar, some cooking wine, some starch, some green onion, some ginger, some garlic, some chili, some dark soy sauce, some pepper

1. Remove the belly and gills of the pomfret and clean it.

2. Prepare ginger, garlic, onion and chili

3. Make three cuts on both sides of the pomfret, sprinkle some salt on it and marinate for 10 minutes, then coat it with starch.

4. Heat the oil in the pan and put the pomfret in

5. Fry both sides until golden brown and serve

6. Heat the oil in the pan, add ginger, garlic and chili and stir-fry until fragrant

7. Add appropriate amount of water, sugar, dark soy sauce, cooking wine, pepper and bring to a boil

8. Put the pomfret in, cook for 5 minutes, add some salt, turn it over, and cook until the sauce thickens.

9. Sprinkle some chopped green onions

6. Introduction to Stir-fried Fish

Chinese name: Sautéed Fish Ingredients: Grass carp from reservoir, Chinese herbs and condiments Features: Fresh and fragrant fish, suitable for all ages Category: Special hot pot Taste: Salty, fresh, slightly spicy