A list of the contents of this article:

What to do with the little fish?

1. The bought live fish should be kept in clear water for more than 12 hours. The main purpose is to let them discharge their feces and clean up the dirt on the surface. Scale the fish, remove the fins, remove the gills, cut open the belly, and remove the internal organs.

2. The correct treatment method to keep the environment stable when the peacock fish gives birth to small fish: when the peacock fish is producing, the breeders need to keep the water temperature and water quality within a stable range. You can first install a heating rod to keep the water temperature between 23 and 28 ℃. Install another filter to slow down the deterioration of water quality. If possible, it is best to install an oxygen pump to keep the oxygen in the breeding tank adequate.

3. After the fish is washed, if it is not burned temporarily, it can be refrigerated and sealed in the refrigerator. If it is not burned for a long time, it can be frozen in the refrigerator so that it can be thawed directly the next time you eat it.

4. If the fish falls into the toilet, you can try the following ways to deal with it: get the fish out of the toilet as soon as possible: if the fish is still alive, fish out of the toilet as soon as possible. Fish out carefully with appropriate tools, such as long-handle nets or plastic bags. Clean the toilet: after the fish are fished out, the toilet needs to be cleaned thoroughly to eliminate any bacteria or viruses that may exist.

5. The small fish in the refrigerator can be treated in the following ways: cooking: after the small fish are cooked, they can be eaten or refrigerated. There are a variety of cooking methods for small fish, and you can choose suitable methods according to your own taste, such as clear stew, braised sauce and so on. Baking: put the fish on the baking pan, sprinkle some salt, pepper and other seasonings on the fish, bake for 10-15 minutes.

What does the sea bass do with sashimi?

1. The method of making sea bass sashimi: first, remove the head and tail of the sea bass, then start peeling, and then cut open the fish belly to clean up the internal organs. Slice, cut into slices, you must be very careful, and finally put the sashimi on the plate and add some embellishment to become a delicious sashimi cooking, each sashimi is very crystal clear.

2. Choose ingredients: the ingredients of sashimi mainly include all kinds of fish and seafood, such as tuna, salmon, perch, abalone and so on. When choosing ingredients, to ensure their freshness, it is best to choose seafood caught that day. In addition, you have to choose the right ingredients according to your tastes and preferences. Prepare ingredients: wash selected fish or seafood and remove internal organs, scales and bones. Then, dry the surface with a kitchen paper towel.

3, and fully meet your requirements, do not get fat, but also nourish beauty! The fish that can make sashimi are more demanding, either live fish are killed, or live fish are frozen, and the meat taste is better, and there is no fishy smell when eaten raw, there are more sashimi fish made by sea fish, such as tuna, salmon, snapper and so on. Remove the internal organs and scales of the fish and wash them clean.

4. Cut and wash the bass, change the knife, and cut the bass into a whole fish spread out. Put oil in the pan and stir-fry the ginger. Pan-fry the perch and turn hard and yellow on both sides. Put the fried perch on the tin foil, sprinkle salt and pepper on the upper and lower sides of the perch while it is hot, pour the bottom oil into the fish and marinate (the perch can be tasted only when it is hot).

How to clean up the fish bought in the market?

When processing, use a sharp knife to break it and rinse it clean. There is a thin and long sour muscle on both sides of the fish, such as carp, which should be removed during processing. After slaughtering, flatten the fish with your hands from beginning to end, you can see that there is a dark line on the side of the fish, and the sour tendons are under this line.

Isolation: temporarily put the newly bought fish in an isolation tank for further observation and treatment. The isolation cylinder should have sufficient space, as well as appropriate water quality and temperature. This ensures that the fish will not be under too much pressure in the process of adapting to the new environment. Observation: during isolation, closely observe the behavior and appetite of fish. If you find anything unusual, please take measures in time.

First of all, you need to put the bought grouper on the board with a layer of salt, so that all the mucus on the surface can be removed. Then tie the hacksaw blades together with a rope and reverse scrape the fish scales. Taking a few beer bottle lids and nailing them to the clipboard and hitting the grouper can also remove the fish scales. After the grouper is eviscerated and washed, wipe the fish body and inner chamber with salt and marinate with wine for 15 minutes.

Prepare tools and materials: before you start processing, make sure you have a sharp knife, chopping board, vegetable basin, lemon or vinegar, and some paper towels or cloth for cleaning. Kill fish: if the mackerel you buy is still alive, you need to kill it first. You can quickly cut off the brain of a fish with a knife, which is a quick and humane way. Descaling: put the fish on the chopping board and scrape off the scales from the tail to the head with the back of the knife.

The black fish we buy from the market will have all been slaughtered by the vendors. The first step is to simply clean up the dirt and blood in the belly of the fish, and hang up the scales left on the fish. Put the washed black fish on the chopping board and hang it repeatedly from beginning to end with a kitchen knife, scraping each side for about 1 minute. The purpose of this is to initially remove most of the mucus.

How to deal with live fish by express delivery

Express delivery of live fish how to deal with 1 need to be watered. During transportation, the fish bumps along the way, which will aggravate the oxygen inside and melt the water, and the oxygen will also steal away. When you receive the goods, you should handle them gently to settle down the fish that had been bumpy all the way. New fish usually pass through the water for half an hour or an hour or so.

In the process of transportation, both the express company and the sender need to closely monitor the status of the fish. Express companies should regularly check the oxygen and water temperature in the transport container and adjust it if necessary. The sender should also keep in touch with the express delivery company to keep abreast of the progress of transportation and receive and check the fish as soon as possible after arriving at the destination. Finally, it should be noted that there are certain risks in the delivery of live fish.

Use anaesthesia to prolong the life of live fish: drop one or two drops of liquor into the nostrils of live crucian carp and carp, then place the fish in a ventilated basket and cover with a wet cloth. After being treated in this way, the fish can stay alive for two or three days. Use bleaching and scalding to increase the preservation time of fresh fish: blanch the fish in hot water at 88 degrees Celsius for two seconds, then remove them and put them in the refrigerator. This treatment can double the shelf life of the fish.

If you want to save the dying fish, the first thing you need to do is to change the water, which can improve the water quality and reduce the amount of bacteria in the water. After that, you should pay attention to heating up, generally increasing by 1-2 ℃, which can stimulate the fish, accelerate their metabolism and let it expel harmful substances. In addition, salt should be added properly to increase the osmotic pressure of water and reduce the possibility of germs invading the fish.

Sure. According to the information released by Shun Feng Express, SF Express can deliver live fish, but live fish must be filled with oxygen in plastic bags and sealed in a foam box, so 5cm fish fry can be delivered.

Express fresh fish how to keep fresh, simple and easy new technology of live fish transportation: grass instead of water transport fish method. Before the adult fish are caught, the bottom of the vehicle and around it should be covered with a seaweed mat with a thickness of 10 cm. After fishing, fish are basically stratified according to different species. First, the grass carp is quickly loaded to the bottom, and the middle layer is filled with silver carp and bighead carp. The top layer is green, carp, etc. And each layer is separated by water plants, and the surface is covered with a layer of water plants.

How to deal with live fish

1. Blindfold: the so-called blindfold is to apply wet towels or soaked paper towels on the eyes of fish. Because the fish has a life-and-death gland in its eye. When this gland of life and death is in a state of lack of water, it will rupture and cause the death of the fish. In that case, we can use paper towels containing water on the fish's eyes to ensure that the glands of life and death will not die quickly due to lack of water, so that the fish can live for about 3 hours after leaving the water.

2. Raw material treatment: the raw materials after acceptance should be carefully selected according to grade and disposed of separately. Chilled fish treatment: acceptance, classification should be rapid, wash immediately with clean water, the water temperature should be lower than 22 ℃. Pay attention to the washing time of no more than 4 minutes, can not make the fish body injury and descaling, wash off dirt and mucus. Processing should be carried out according to the order of arrival. If it cannot be dealt with in time, it should be temporarily stored under 1-5 ℃.

3. Temperature control: in order to make the fish adapt to the water temperature of the fish tank, the easiest way to change the water temperature of the bag is to slowly put the bottom of the bag into the fish tank, but not all of it, to avoid the exchange of the two bodies of water. Just let them touch each other through the bag, so as to achieve the same temperature.

4. Hold the fish in your hand. If it is a live fish, you must make some effort and hold it hard. The way is: knock the fish on the forehead with scissors, knock it unconscious, and then clean it up! Scrape off the fish scales with scissors or a fish scale plane, and scrape both sides thoroughly (against the direction of the fish scales when shaving).

5. First of all, deal with the scales of the fish. Because it is a live fish, the body of the fish must be pressed down to prevent the fish from escaping when scraping. If your hands are limited, you can kill or knock the fish out before scraping. When scraping, you can start from the tail. When scraping, the blade and the fish body should have an oblique angle, and the strength should be well controlled. If the force is too strong, it is easy to cut off the fish.

How to deal with fish

1. The fish must be eviscerated first; the step of handling the fish is to remove the scales, then buckle the gills, open the intestines, break the belly, remove the internal organs, and then go to the fin and tail, which is the most complete step in dealing with a fish. the reason for washing the fish is that there is gall in the viscera, and it is easy to break the gall if it is not taken out first. after the gall is broken, it will pollute the fish.

2. Fish handling: wash the fish first. Put it on the sink or board and hold it down with your hands. Use the back of a knife or spoon to scale the fish in the opposite direction (from the tail to the head of the fish), etc. Wash the fish first. Put it on the sink or board and hold it down with your hands. Scale the fish in the opposite direction with the back of the knife or spoon (from the tail to the fish's head). Open it. Scissors or knives (scissors are relatively easy to use) cut the belly of the fish from the anus to the bottom of the gills.

3. Get rid of fishy fish: first wash the fish with clean water to remove dirt. Then soak in warm tea for 10-15 minutes and take it out. Finally, wash with clean water to remove the fishy fish. Remove the bones: after scraping off the scales, cut a knife on the back of the fish with the tip of the knife to reach the bone; cut one knife on each side of the head, the blade should still be able to touch the bone, and the tail should be completely removed.

4. Slap the head of the fish with a knife or a rolling pin to make it easy to operate and put it on the board.

5. How to deal with live fish by express delivery 1 need to be watered. During transportation, the fish bumps along the way, which will aggravate the oxygen inside and melt the water, and the oxygen will also steal away. When you receive the goods, you should handle them gently to settle down the fish that had been bumpy all the way. New fish usually pass through the water for half an hour or an hour or so.