CATDOLL : CATDOLL:How to clean catfish?

Wash the fresh yellow catfish, open it and remove the debris from the cavity. Before tearing the mouth, pinch the fish bones on both sides with your left hand, turn the fish belly upward, and use your thumb and index finger to pinch off the connection between the two cheeks, then pull it hard towards the tail. After the fish's internal organs are exposed, remove the gills first, then pinch off the fish intestines, and you can easily clean the intestines and belly in one go. Wash the fish and place it in a fan shape with the head facing up for later use. The process of opening the fish is: cut the middle of the yellow catfish with scissors, and remove everything from the gills to the internal organs. Because there is a large thorn on each side of the yellow catfish's lower jaw, the edges are thin barbs, which are sharp and poisonous, so you must be extra careful when handling the yellow catfish to prevent being stabbed.

The dorsal and pectoral fins of the yellow catfish have hard spines and venom glands, making it one of the most toxic freshwater venomous fish. After being stung, a strong burning pain occurs immediately, often causing lacerations, bleeding, local swelling, and fever. The severe pain in the affected area lasts for half an hour to an hour.

How to clean yellow horehound or croaker

The cleaning method of yellow croaker is as follows:

1. Kill the fish first, clean the internal organs, do not scrape the scales, rinse the fish with water at 70 to 80 degrees Celsius. This will not only wash away the mucus but also remove the fishy smell. Then marinate it with cooking wine and salt.

2. If it is frozen, thaw it first. Here is a quick thawing trick. Place the frozen food between two aluminum containers for quick thawing. The big thorns can be cut off directly with scissors.

The yellow licorice is delicious but a little difficult to prepare because its three large thorns are poisonous and once stung, it will be very painful.

How to kill yellow croaker? How to deal with yellow croaker

There is a famous saying on the riverside, saying that if Huanglading is to be delicious, you need to tear its mouth. This saying of tearing its mouth has two meanings. One is that Huanglading is too greedy for fish bait, and often swallows the hook and line into its stomach, and it cannot be taken out or poked. In addition to cutting the mouth line or tearing its mouth, do you have any other good methods? The second is that Huanglading, which is easy to eat, must be fresh to be delicious. When cleaning live Huanglading, it is fastest to tear its mouth with your hands, and you don’t need to use a knife. Using a knife is not only slow, but also killing Huanglading with a knife is purely amateurish. When tearing the mouth, you should pinch the fish bones on both sides with your left hand, with your palms hollowed out, and turn the belly of the fish upwards. Use your thumb and index finger of your right hand to pinch the junction of the two cheeks, pinch the junction and pull it towards the tail of the fish. After exposing the fish’s internal organs, take out the gills first, and then cut the fish intestines. After cleaning, you can put it in the pot.

How to deal with yellow croaker

Yellow croaker is different from other fish. When cleaning live yellow croaker, you don't need to cut open the belly. You only need to tear the mouth with your hands. You don't need to use knives or scissors. Using knives or scissors will make you look unprofessional. When tearing the mouth, you should pinch the fish bones on both sides with your left hand, turn the fish belly upward, and use your thumb and index finger to pinch the connection between the two gills, then pull hard towards the tail of the fish. After the internal organs of the fish are exposed, take out the gills first, then pinch off the fish intestines. In one go, you can easily clean the intestines and belly.

1. Kill the prepared Huang Shiwei spicy fish.

2. Cut open the belly of the yellow croaker and clean out the internal organs.

3. Rinse with clean water.

4. After draining the water from the fish, marinate it with sugar, cooking wine and orange juice for 5 minutes to reduce the fishy smell.

Yellow croaker is a kind of river fish. We call it yellow bone fish in the south. Although it is a river fish, its meat is very tender and tastes better than ordinary carp and crucian carp. It can be cooked in a variety of ways. It can be braised or stewed, both of which are very delicious. However, everyone knows that river fish will have an earthy smell, so before cooking yellow croaker, it must be removed first. How to cook yellow croaker

1. First, cut open the belly of the yellow croaker, take out the internal organs, and clean them. To be precise, the yellow croaker has no scales, only a thin layer of skin, so just rinse the fish with warm water, which can wash off the mucus and remove the fishy smell.

2. Rinse and drain, marinate with sugar, cooking wine and orange juice for 5 minutes. This can reduce the fishy smell. Many people skip "this step", so it's no wonder that the fishy smell is so strong.

It is best to soak it in dilute hydrochloric acid for 3 minutes, so that it will be more tender after treatment.

First wash it in fresh water, then keep it for about 24 hours and add some green red dates.

Then kill it, remove the debris and internal organs from the gills, and remove all the fish fillets on the body. The skin of the yellow croaker is very clean and can be cooked directly. It tastes especially fresh and delicious when eaten.