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论老子

道,领导也。领导必需要不断呼唤,教导下属以及以身作则。下属的过和错皆因领导懒惰。

 
 
 

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How to clean fish  

2014-04-08 16:08:47|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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       Background: People with sensitive nose do not like to eat fish because of the four different types of foul smells that come with fish. Sea-hauled fishes which come with the least foul smell fetch much higher prices. From experience, certain fishes are good for steaming, or stir-frying, or deep frying, or eaten raw. The much bigger sea-hauled fishes can be sliced up and use in many applications like sushi or porridge or making into soup.

My idea: Understand there are four main sources of foul smells for most kind of fishes. Then design a method of cooking that removes all foul smell, irrespective of whatever kind of fishes.

There are four main categories of foul smells in fishes:

1)  Freshwater fishes generally have earthy smell.

2a) Deep-sea fishes are generally frozen fish where the blood of the fish is not drawn out at all. Hence, the smell of blood could be strong.

2b) For live fishes you must first, let out the blood. The right way to let out the blood is on the first cut of the knife severe its head from its main back bones in order for the blood of the fish to flow out as quickly as possible. Though, the remnant blood of the fish may still pose a bloody smell, it can be removed easily later.

3) The contents of its internal organs often spill out and contaminate the inner lining of the stomach. For some fishes, the foul smell from the contents of its internal organ is strong and hard to remove, say, tilapia or Chinese carps.   

4) No matter what kind of fishes, the taste and smell of fish oil is rather unpleasant and hard to put into your mouth.

Procedure for cleaning fishes

Step 1:      Remove all the fish scales.

Step 2:  Severe the head completed for two reasons. One, there is no flesh at all on the head, therefore, why keep it. For home consumption, presentation is not a key factor, unlike restaurant. Two, the conventional method of slice open along its stomach often cut into its internal organs and its contents often contaminates the inner lining of the stomach.

Step 3a:    Pull out the internal organs of the fish from the end where its head has been removed. For fishes with a shallow and short stomach, it is relatively easy.

How to clean fish - 行天之道 - 论老子

 Step 3b:   For fishes with long stomach, it is not difficult either. You merely need to pull its internal organs out slowly. To facilitate proper cleaning, slice along its stomach right until the end where its anus is situated.

How to clean fish - 行天之道 - 论老子

 Step 4:      You may or may not need to cut off its fins. Cutting them off looks like a clean cut, however, its visual appeal is lessened.

Step 5:      Rub some salt to the internal part of its stomach just in case you broke its internal organs and hence, left some of the bile of other stuff on the inner lining of its stomach.

Step 6:      Rinse in abundance of water, under the running tap is possible.

Now the fish is ready for cooking.

Note: This procedure ensures there is no foul smell coming from two main sources, namely:  its blood (effectively removed by step two); and contamination from the contents of internal organs (effectively removed by step three).

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