CATDOLL : CATDOLL: Why does turbot have green and yellow pieces in its flesh?

1. Why does turbot have green and yellow pieces in its meat?

The main species of deep-sea fish include tiger grouper, blue grouper, pink grouper, garry fish, maca fish, red fish, etc. There are more than ten kinds of deep-sea fish in restaurants. The most common one is grouper, which includes sesame grouper, sea tiger grouper, oily grouper, blue grouper, star grouper, etc. These fish are all grouper, but they look very different. Star grouper is the beauty among groupers, with fiery red scales and blue dots. The production is not large, so it is very precious, mostly 300 to 500 yuan per catty. Tiger grouper is dressed in white tiger skin stripes, with white and tender meat, and it tastes very delicious. There are also some grouper fish that look very ugly, such as the boss fish often mentioned in northern seafood restaurants, which has uneven body growth and is really unbearable to see. But this fish is not easy to move, crawling on the bottom of the water all day, and its eyes never roll around, which makes it look very calm, hence the name. In addition, the most common one is the flatmouth fish, which is also divided into left-mouth fish and turbot. This type of fish is flat and ugly, but when it swims in the water, it looks like a big butterfly with a beautiful posture. The most valuable fish in the seafood pool is the humphead wrasse, which is divided into large humphead wrasse and small humphead wrasse. The weight of a large humphead wrasse can reach eight or nine pounds; the production of small humphead wrasse is extremely low, and the price can be as high as 600-800 yuan per pound. In seafood restaurants, you can also see small fish species such as silver tuna, sand tip fish, yellow crucian carp, small yellow croaker and silver pomfret produced in the near sea. These fish have a large production and are mostly frozen products, so the price is very cheap. But their meat is white and delicate, and they are also very delicious to eat. There are fewer large yellow croakers now, but it is said that they can be caught in moderation, so we can eat real fresh large yellow croakers again. Fish is rich in nutrition and delicious, so people generally love to eat fish. But there are many kinds of fish, and different fish have different health functions, which are not known to everyone. Crucian carp has the functions of invigorating qi and strengthening the spleen, promoting diuresis and reducing swelling, clearing away heat and detoxifying, and promoting the flow of milk. Patients with ascites can benefit from eating fresh crucian carp and red beans together. Fresh crucian carp and pig's trotters can be stewed together and eaten with the soup to treat postpartum women with insufficient milk. Crucian carp oil is beneficial to cardiovascular function, and can also reduce blood viscosity and promote blood circulation. Steamed white crucian carp ingredients: 1 white crucian carp (about 500 grams), ginger, green and red pepper, shallot slices, coriander, fresh soy sauce, peanut oil. 1. Kill, wash and dry the white crucian carp, apply some salt on the fish, and then put the fish in a long plate. 2. Put the fish in a boiling water pot and steam it, drain the soup (if there is little soup, you can keep it), put ginger, green and red pepper, shallot slices, coriander; pour the boiled peanut oil on the fish while it is hot, and then pour fresh soy sauce on it. Carp has the functions of strengthening the spleen and appetite, diuresis and swelling, relieving cough and asthma, calming the fetus and promoting lactation, clearing away heat and detoxification. Carp, winter melon and scallion are boiled in soup to treat nephritis and edema. Large carp is scaled and intestines are removed, stewed and served in portions to treat jaundice. Live carp and pig's trotters are used to make soup to treat low milk production in pregnant women. Open Zen carp and a little Sichuan Fritillaria powder are boiled in soup to treat cough and asthma. Pickled fish is fresh and refreshing, appetizing and spleen-strengthening, sobering and refreshing, and the soup is delicious. The main ingredients are 1 carp (about 1000 grams) and 250 grams of aged pickled green cabbage. The auxiliary ingredients are 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of MSG, 4 grams of pepper powder, 15 grams of cooking wine, 25 grams of pickled chili powder, 10 peppercorns, 3 grams of ginger slices, and 7 grams of garlic cloves. 1. Remove the scales, gills, abdomen, and internal organs of the carp and wash it. Use a knife to remove the two pieces of fish meat, split the fish head, and cut the bones into pieces. Wash the pickled green cabbage and cut it into sections. 2. Put a wok on the fire, add a little oil and heat it, add pepper, ginger and garlic cloves to fry until fragrant, then pour in pickled green cabbage and stir-fry until fragrant, add soup and bring to a boil, add fish head and fish bones, and boil over high heat. Skim off the foam on the soup surface and drip cooking wine to remove the fishy smell. Add refined salt and Hu Xiangtong noodles for later use. 3. Cut the fish meat obliquely into 0.3 cm long slices, add refined salt, cooking wine, MSG and egg white and mix well, so that the fish slices are evenly coated with a layer of egg paste. 4. After the soup in the pot is boiled to taste, shake the fish slices and put them into the pot. Heat oil in another pot, stir-fry the pickled pepper until fragrant, pour it into the soup pot and cook for 1 to 2 minutes. When the fish slices are cooked, add MSG and pour into the soup bowl. Dry-fried fish main ingredients 1 live carp (1000 grams). Ingredients: 250g thin noodles, 75g sweet rice wine, 50g chopped shallot, 15g chopped ginger, 15g bean paste, 15g Shaoxing wine, 3g rice vinegar, 5g pickled chili pepper, 10g soy sauce, a little refined salt, 5g sugar, 2g MSG, 20g water starch, 300g refined oil (consumption 15g). Preparation method ① Remove the scales and gills of the fish, cut open the belly and remove the internal organs, take out the fish roe and wash them together with the fish, wipe dry, put the fish roe back into the fish belly, and cut a knife mark on both sides of the fish back meat. ② Put the noodles into a boiling water pot and cook until done, then take them out and rinse with cold water; cool them to medium, and put them in 10 saucers for later use. ③ Put the wok on medium heat, add 150g oil and heat it, put the noodles in the dish into the hot oil and fry one side until golden brown, take out the saucer, turn the noodles over and fry the other side until golden brown, pour out and drain the oil for later use. ④ Heat the wok on high heat, lubricate the pot wall with oil, heat refined oil, spread soy sauce on the fish body and wait for a while, put it into the hot oil and fry both sides until slightly yellow, pour out and drain the oil, put 100 grams of oil in the pot, add pickled chili powder and bean paste to make red oil, then add sweet wine, chopped green onion and ginger, stir-fry and serve three-quarters of it for later use, put the fish back into the pot, add Shaoxing wine, soy sauce, salt, sugar, and about 500 grams of hot water, bring to a boil, cover the pot and simmer over medium-low heat for 6-8 minutes until cooked, then put the reserved seasoning back into the pot and add MSG, use high heat to collect the sauce, pour in water starch to make a sticky marinade, turn the pot over and scoop the sauce onto the fish body with a spoon, drip rice vinegar into the large fish plate, and place 10 fried noodles on both sides of the fish body. Features The finished dish is bright red, the seasoning is delicate and the color is harmonious,

I still feel sick after eating it

2. How to remove the hard particles on the surface of turbot?

The hard particles on the surface of turbot do not need to be removed. Turbot is a scaleless fish, so there is no need to peel it. Just scrape the skin several times with a knife. If you don't like the hard particles on the surface, you can peel off the skin after steaming. \r\nTurbot and turbot are the same species of fish. Turbot (Scophthalmus maximus) is a fish of the family Cyprinidae and the genus Turbot. It is a marine benthic fish of the family Cyprinidae and the genus Turbot of the order Pleurotiformes of the class Osteichthyes. It is commonly known as European flounder and is called "turbot" in China. \r\nFor more information on how to remove the hard particles on the surface of turbot, enter: View more content

3. There is a layer of red substance at the bottom of the turbot breeding pond. Is it bacteria?

Show it to the person who sells fish feed.