CATDOLL : CATDOLL: How to clean seafood

1. How to clean seafood

Method 1: Soak shellfish, such as clams, snails and mussels in water, and put in a kitchen knife or other iron tools. The shellfish will spit out the mud and sand, which usually takes 2 to 3 hours. Put live loaches in clean water and add a few drops of vegetable oil. After 1 minute, the loach will be able to expel the mud in its body. When washing yellow croaker, you don’t have to cut open the belly. Just insert two chopsticks into the fish’s belly from the mouth, clamp the intestines and stir them a few times, then you can pull out the intestines and then wash them.

Method 2: Put them all in one basin!

Then add a little vegetable oil to the water! The part of the water covered by the vegetable oil is isolated from the air, and the shellfish will feel a lack of oxygen in the water! They will stretch their bodies out to breathe! This will achieve the cleaning effect! ! If you want it to be cleaner, change the water more often! Add vegetable oil! Attention! The vegetable oil is just right, don't add too much! Otherwise, they can't breathe in it and it's easy to suffocate and die! This is our family's experience! Try it!

2. Is it necessary to scrape the scales when cooking grouper?

It is necessary to scale the fish because its scales are small, colorful, abundant and have a strong aroma.

3. How to clean scallops most cleanly

Scallops are a kind of aquatic product that many people will miss, but many people also know that scallops are delicious but difficult to clean. Many times, if the scallops are not cleaned properly, the taste will be bad when they are eaten. So, : Processing method: 1. When choosing scallops, the shells that are tightly closed are generally live scallops, and the shells that are open and tighten immediately when touched by hand are not to mention. On the contrary, the shells are very open, and those that do not respond when touched by hand are naturally dead. 2. After buying fresh scallops, you must first rinse the mud and sand on the shells with clean water. 3. Use a knife, and a Western-style knife is recommended. Put the knife into the shell and split the shell in half, and at the same time cut off the shell meat inside the shell. At this time, you will see shell meat on both sides of the shell. 4. Use the table knife again, stick to the bottom of the shell, and completely remove the shell meat. In this step, the knife must be close to the bottom of the shell to remove the complete shell meat. 5. Separate the shell meat from the shell. Let's clean the shell meat first, and use a knife to remove the internal organs of the shell meat, that is, the black-looking things. Then put the whole shellfish meat into a large bowl. Add a little salt, soak it in salt water for two or three minutes, and use chopsticks to rotate the shellfish meat clockwise. The purpose of this is to make the mud and sand on the surface of the shellfish meat sink to the bottom of the bowl. 6. Take out the shellfish meat, pour out the water in the large bowl, put an appropriate amount of cornstarch in the bowl, put the shellfish meat into the bowl, and gently scrub the shellfish meat with your hands. In this way, the cornstarch will completely remove the mud and sand remaining in the shellfish meat. Finally, wash it again with clean water, and the shellfish meat is processed. 7. If we make garlic vermicelli or steamed scallops with black bean sauce, we still need shellfish as a base, so we can use a fine-bristled brush or toothbrush to completely brush off the mud and sand on the shellfish. In order to prevent the shellfish from sucking the sand they spit out again, when soaking, you can put the shellfish in a water filter basket, and then place the water filter basket on the basin, keeping the water filter basket four or five centimeters away. In this way, the sand spit out by the shellfish will sink to the bottom of the basin and will not be sucked back by the shellfish.

4. Do you need to peel the skin when cooking grouper?

No need to peel the skin, just steam it.

5. What should we pay attention to when the blue grouper overwinters?

Yellow grouper, scientific name Epinephelus awoara, belongs to the order Perciformes, is a reef-bound marine fish, with several orange-red spots on the lower part of the body, 6 dark brown vertical stripes on the sides of the body, and only the tail fin has spots, and it is a warm-water mid- and lower-layer fish. Larvae feed on plankton, while adults feed on fish, shrimp, crabs, etc. The meat is delicious and is a precious fish. It is distributed in subtropical and tropical areas such as the East China Sea and the South China Sea in my country, and is one of the important fish for my country's export and foreign exchange earnings.

Groupers like to live in the sea areas with rocky reefs, gravel and coral reefs near coastal islands. They usually do not live in groups. The water layer they live in rises and falls with the water temperature. In spring and summer, they are distributed in waters 10-30 meters deep, and in midsummer, they can also appear in waters 2-3 meters deep. In autumn and winter, when the water temperature drops, they swim to deeper waters of 40-80 meters. The suitable temperature range is 15-34℃, and the most suitable water temperature is 22-28℃. The suitable salt range is wide, and they can survive in seas with salinity above 10‰. They are carnivorous and ferocious fish, and they prey on benthic crustaceans, various small fish and cephalopods by surprise.

The blue grouper is a carnivorous fish that lives in the middle and lower layers of coastal islands and reefs. There are 26 species and genera of food species that have been identified. They belong to four major biological groups: coelenterates, crustaceans, molluscs, and fish. Crustaceans are the main species, followed by fish and squid. The main types of crustaceans are small shrimps such as whip shrimp, as well as some species of crabs such as special fan crabs, rock crabs, genus Crab, and superfamily Crab. The main fish is dragon head fish. [3]

Groupers are hermaphrodites with sex-changing characteristics. When they first become sexually mature, they are all females, and they change to males the following year. Therefore, males are more obvious than females. They can reach sexual maturity at one week old. The number of eggs they carry varies with the size of the fish. For example, the number of eggs carried by blue groupers is about 150,000 to 200,000. They lay eggs in batches. The floating eggs are round and have oil balls. After hatching, the young fish feed and grow along the coast. Groupers grow rapidly. For example, salmon-spotted groupers can grow to 250-300 grams in one year, and the weight of two-year-old fish can reach 500-600 grams, and the weight of three-year-old fish can reach 800-900 grams; red-spotted groupers and blue groupers, one-year-old fish weigh 200-250 grams, two-year-old fish weigh 400-500 grams, and three-year-old fish weigh 700-800 grams.