In August this year, whether it was Zhoushan, Yushan, or Langgang, they were all grabbed by bomb fish blasters. Many freshwater enthusiasts who do not know how to take a throwing rod out to the sea to fish, the first time they set foot in sea fishing, they felt the strong pull of the bomb fish, and experienced the thrill of a mermaid fighting on the sea.
But many first-time sea anglers have caught these fish that are not usually seen in the market, but they do not know how to deal with it after showing the circle of friends.
The scientific name of the bomb fish is bonito, because it belongs to the family of tuna, so many people also call it "little golden gun". As long as the fish in the sea are on the pound, the first thing after picking the hook is to bleed.
Marine fish such as bomb fish swim fast, strong athletic ability, with the continuous struggle of the fish after catching, the accumulation of lactic acid in the fish will become more and more serious, light meat taste in the sour taste increases, heavy fish meat will change color obviously. Once the blood vessels are punctured by the fish hook, the blood seeps into the muscles, and it will form a bruise, which will greatly affect the color and taste of the fish meat. So bloodletting is to make the fish die quickly and keep the meat fresh to the greatest extent.
The method of bloodletting is very simple, use scissors or Luya tongs to pull out part of the gills, or directly cut off the connection between the gills and the body, put it in a bucket for blood to flow and then bury it in ice cubes to save, if the fish is larger, you can also add a knife to the tail to speed up the speed of bloodletting.
The best way to take the bomb fish home is to make sashimi, of course, provided that it is not frozen. Because the freezing temperature of the general household refrigerator is minus 18 degrees, the water in the fish will form large ice crystals at this temperature, and once it is thawed, these ice crystals will cause the meat to collapse, which is what we often call meat scattered.
In Japanese cuisine, the most classic method of bomb fish is charcoal sashimi. The bomb fish is bonelessly cut into long fish fillets, grilled on the surface of the fillet with charcoal or cooking gun, the skin is slightly golden brown, but the fish is not baked thoroughly, and then immediately immersed in ice water to cool down. After the fish has cooled, it is dried, sliced, and mixed with some sauces that suit your taste with soy sauce and minced garlic. This half-cooked form of sashimi gives full play to the sweet taste of the bomb fish itself.
If you catch too much, you must freeze it, and after thawing, you can also use the oven to cook and sprinkle lemon juice dipped in mustard soy sauce to eat, or simply dried dried fish to preserve. Of course, these methods are not comparable to sashimi in terms of meat quality and taste.