Fish is the most common kind of meat in our daily diet, so how many ways to eat "fish"? How to eat it is the most delicious?
The "fish" on the table is braised, boiled, or fried, etc., and the cooking method that can best retain the original taste of fish is steaming, that is, "steamed fish" This method can better taste the deliciousness of fish.
There is also a way to eat raw, this way of eating is the real original taste, but many people can not accept.
People who have eaten sashimi know what kind of taste experience it is to eat sashimi, "sashimi" refers to sashimi, derived from Japanese cuisine, we commonly have salmon, tuna and so on.
And we say that the fish raw refers to the freshwater fish, the most famous is the Guangdong Shunde fish raw, "grass carp, sea bass, tilapia" and so on can be done, just the fish bloodletting, peeling, boneless, to red meat, and then cut the fish into very thin slices, dipped in ingredients can be eaten, sashimi put into the mouth to chew tender and crisp, although eating raw fish fillets has the risk of parasites, but still can not resist the Shunde people's love for fish.
Although Shunde fish is famous, but he is not the most delicious practice, Guangdong's adjacent Guangxi also has the habit of eating raw fish, the more famous is Guangxi's Hengxian, the local people call it Hengxian fish, Guangxi's Hengxian fish is not as famous as Guangdong Shunde's fish, but the fish is the most delicious.
They all eat raw fish, what is the difference between "Guangdong Guangxi" fish raw? Why guangxi fish is more delicious, after reading the following points, you will understand.
(1) Bloodletting is different
The first step in making raw fish is to bleed, and the traditional practice of Shunde fish raw is to cut off the tail of the live fish and put it into the pool to swim until the blood runs out, but this practice is relatively slow. In order to improve efficiency, some restaurants think of a faster method of bloodletting, first cut off the tail of the fish and then use a syringe to insert water at the blood vessel in the throat, although the fish meat is crystal white, but at the same time the fish umami taste is also lost, the taste is not crisp, equivalent to filling buffalo beef.
The Hengxian fish in Guangxi, on the other hand, is dry and does not need to be flushed or swim. Just cut off the tail of the fish, and then use the hanging to let the fish blood flow from the tail, so the cut fish meat is red, not as crystal clear as the Shunde fish, but the deliciousness is better than the Shunde fish raw.
(2) The practice is different
Shunde fish raw not only needs to wash the blood clean, but also clean the red meat (also known as fish lean meat), while hengxian fish does not need to be so clean, just peel and cut the belly.
(3) The ingredients are different
The ingredients for Shunde fish raw are: ginger shredded, beijing onion shredded, onion shredded, sour buckwheat head, fried peanuts, fried taro shredded, carrot shredded, lemon shredded, etc.
And Hengxian fish raw more perilla leaves, mint leaves, papaya shreds and so on...
Some say! The way to eat Hengxian fish raw is that Shunde fish raw can not feel the crispness and deliciousness, some people say! Hengxian fish raw is Shunde fish raw can not feel the fishy smell, because the water is not flushed, the blood water is not pure and not fishy, so delicious fish raw, do you have the courage to challenge it?