Fish is delicious, but it has many thorns. How to remove them?

From the analysis of water environment, some fish are suitable for living in water with more algae and rich water quality, such as silver carp, one of the four freshwater fish. They absorb microorganisms from algae as the main component, so the water body is naturally bad and the mucus on their bodies is smelly and thick. In the process of processing ingredients, all scales on the fish should be scraped clean, and the mucus on the fish should be washed with salt and vinegar before burning. However, fish cultured in water with thin water quality, good fluidity and low eutrophication are obviously more fresh and sweet.

Let's talk about the influence of fish's feeding habits on its meat quality. There are many fish that eat fish and shrimp screws, most of which are the crowns of freshwater fish, and the meat is more delicious. For example, snakehead (also known as firewood and raw fish) and mandarin fish, yellow duck and live earthworm, which are called small fish and shrimp, are the main foods, while herring, the oldest of the four famous fish, lives on snail meat. These fish are richer in protein than other fish, and have great activity in the process of survival and predation, so their meat quality is similar in that they are not only tender and sweet, but also firm and elastic.

Let's talk about the classic dishes made by these kinds of fish.

The picture above shows Sweet and Sour Mandarin Fish, with a production difficulty factor of five stars. The raw material is wild mandarin fish, which grows in the lake area and preys on fish and shrimp. Cut the fish with a flower knife, wrap it with raw flour, then shake off the excess raw flour, fry it with 70% oil temperature, and cook it with tomato sauce. This dish has extremely high requirements for the chef's skill and temperature, and it is difficult for ordinary family cooking lovers to make the standard of hotel professional chefs.

The picture above shows braised bass. The production difficulty coefficient is four stars ★★★★★ ☆. Suitable for ordinary cooking lovers with certain experience. Using wild perch as raw materials, ginger, onion and garlic as raw materials, frying, adding bean paste to fry red oil, adding pickled and fried perch, seasoning, adding basic spices such as salt, sugar, oil consumption and a small amount of spiced powder, the attractive Sichuan braised perch can be roasted.

The picture above shows fish fillets. The difficulty coefficient is four stars ★★★★★☆. The difficulty coefficient of this dish is mainly reflected in the process of slicing fish fillets. It is difficult to remove the spines from the fish fillets to the greatest extent and try to keep the fish as much as possible. Without a few years of basic kitchen skills, it is difficult to shave off the fishbone.