Golden autumn September is a good time to taste the perch, at this time in order to store fat for the winter, the body is becoming more and more plump, tender and fat, tender meat, the accumulation of nutrients in the body is also the most abundant, especially the Perch produced in the Songjiang area, the meat is white and tender, fresh and not fishy, but also by the Qianlong Emperor as the "first fish in Jiangnan", which shows the beauty of the perch.
Although the sea bass tastes delicious, but also need to pay attention to when buying, if the sea bass is not fresh, even if the best cooking skills are difficult to cook delicious, many friends in buying sea bass, because they do not know how to choose sea bass, often think that the more "fat" the sea bass, the better, especially when the guests come to the home, they will also buy larger sea bass, think that the bigger the meat, the better the taste, but the sea bass is really bigger and more "fat" is the better? Here are a few tips about buying sea bass, after learning to buy sea bass strips are fragrant, do not spend money.
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Sea bass has "river perch" and "sea bass" points, river perch compared to sea bass, the size is smaller, most of them are fresh, almost no fishy taste, the meat is also more tender and fresh than sea bass, is the more common perch in life, and sea bass is large, and most of them are fresh, the taste will be slightly worse, so here to buy river perch as an example.
High-quality fresh perch is between 30 and 40 cm long and weighs about 1 and a half pounds, which is the weight of a perch in the annual growth period, so the size of the sea bass meat is tender and just right, while the overweight perch has not yet grown, there is not much meat, and it is a waste of money to buy home.
On the contrary, more than this weight, length of the perch is mostly too long growth cycle, although it looks large, more fat, but this sea bass belongs to the "old fish", due to the age, after cooking the meat is rough, not tender enough, the taste is far less than normal perch, it is not recommended to buy.
Old fish are characterized by a dull body color, slow swimming, weak breath, and low activity.
<h1 class="pgc-h-arrow-right" data-track="40" > 3 types of sea bass to avoid when buying sea bass</h1>
When buying sea bass, usually we will buy fresh ones, thinking that as long as it is a live sea bass, it must be fresh, but the fresh sea bass is also of good or bad quality, when buying sea bass, we encounter the following three kinds of sea bass, even if it is live fish, try not to buy.
1. Do not buy fish with red tails
The tail of the perch is one of the important factors in judging the quality of the sea bass, compared to other fish, the sea bass is more "robust", swimming fast, large amount of activity, so the tail part of the perch is the most vivid, but the tail of the fish is distributed with a lot of capillaries, if the sea bass is injured, it will first be reflected in the tail part.
When fishing for sea bass, because the sea bass keeps struggling, the tail of the sea bass will be damaged and red, at this time the sea bass is more fragile, easy to infect bacteria, coupled with the sea bass after injury activity is reduced, the meat quality will also be affected, eating is not delicate enough and fat, such a sea bass is not recommended to buy.
2, the fish eye is cloudy and not transparent do not buy
Fresh perch eyes are clear and transparent, looking at no red tendons, blood, if the purchased sea bass eyes are more turbid and not transparent, one is the water quality problem, the fish is infected by bacteria in the water, resulting in eye lesions of the fish, the other is that the sea bass is damaged, now it is a live fish, it may die soon, so it is not recommended to buy.
In addition, fresh sea bass after cooking, the fish's eye socket will become soft, due to insufficient support, we will see the steamed fish eye will bulge outward, on the contrary, if it is not fresh perch, after cooking, the fish eye will shrink inward and will not protrude.
3, the stomach is relatively bulging do not buy
High-quality perch fish body as a whole is more slender, streamlined, and sometimes we see some perch belly bulging, more "round", this may be the fisherman in order to make the sea bass weigh more heavily, feeding a lot of feed caused, this kind of perch fat is too high, eat is not delicious enough, but also will not know how to choose the fish friends mistakenly think that this fish is very fat, so such a sea bass is not suitable for purchase.
<h1 class="pgc-h-arrow-right" data-track="42" > three, how to pick fresh sea bass</h1>
1. Look at the fish scales
Fish scales are like armor, can play a protective role, so when buying sea bass, first look at whether the fish scales are complete, the fresh perch fish scales are transparent and shiny, the fish body as a whole is blue, and the fish scales are close to the fish body, the surface is not shed more completely.
2, look at the weight
The above mentioned sea bass is too light and too tender, not fully grown well, and too heavy is "old fish", the meat is relatively rough, so when buying sea bass, the length is about 30-40 cm, the weight is about 750 grams, that is, the quality of one and a half pounds of sea bass is better.
3, look at the fish eye
Sea bass to choose the eyes clear and transparent, no red tendons are not white, not cloudy, the eyes are not damaged perch, and the color of the gills is bright red, so that the perch is fresher.
<h1 class="pgc-h-arrow-right" data-track="43" > four, steamed sea bass tips</h1>
The common practice of sea bass is steaming, but seemingly simple steamed sea bass, there are also some friends who always do not do well, steamed sea bass fishy smell big meat old, taste is not good, the following to share with everyone the correct way to steamed sea bass, sea bass is delicious and tender, nutrition is not lost.
<h1 class="pgc-h-arrow-right" data-track="44" > steamed sea bass</h1>
Ingredients required: 1 sea bass, 1 green onion, 1 piece of ginger, steamed fish soy sauce, a small amount of white wine, 1 red pepper, salt.
1, after the sea bass is cleaned, use a knife to cut from the spine of the sea bass, both sides to the part of the belly of the fish, the belly of the fish with a knife to cut open, so that the fish can "stand" in the plate, the later steamed sea bass is more beautiful.
2: Rinse the sea bass again with water after changing the knife, prepare some green onion, shredded shallots, ginger slices and red pepper shreds, green onion and ginger slices to fishy, red pepper shreds and shallot strips to decorate later.
3, with ginger slices to the sea bass inside and outside of the smear, and then the ginger slices, green onion into the back, the fish belly is also stuffed with ginger slices and green onion segments, after processing with a brush dipped in a small amount of oil, the surface of the fish after brushing oil can lock the water in the fish.
4, after the steamer is steamed, put the sea bass into the steamer, 8 minutes can be, the time is long the fish will be old, 8 minutes to the after the immediate turn off the heat, and then use the remaining temperature to simmer for about 2 minutes, bring out the sea bass.
5, after the sea bass is steamed, drizzle some steamed fish soy sauce on the edge, put a little chopped green onion and red pepper on the back of the fish, and finally drizzle with hot oil to stimulate the aroma, a plate of meaty tender, delicious and nutritious steamed sea bass is ready.
<h1 class="pgc-h-arrow-right" data-track="45" >- Lao Jing said</h1>
Sea bass want to be delicious and odorless, first of all, learn to choose sea bass, the ingredients are good dishes will be successful seventy percent, followed by the fish before cooking to deal with the fish, there are 3 fishy parts of the fish, respectively, the mucus on the surface of the fish body, the fish pharynx, the black film on both sides of the fish stomach, after processing clean, the fishy smell is almost gone, and finally master the time of steaming the sea bass, you can easily cook a plate of delicious and delicate, fresh and odorless steamed sea bass.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.