A list of the contents of this article:

How to clean the swordfish

1. If you put the swordfish in water of about 80 degrees, blanch it for 10 seconds, soak it in cold water immediately, and then scrub it with a brush or cloth, the scales will be removed quickly. However, it is recommended to add some salt and ginger when cleaning, so that the delicacy of the fish will not be affected by external objects.

2. Blanch the fish section in boiling water for 10 seconds and then immerse it in cold water. Gently scrub it with your hands and it will be clean. Belt fish is a favorite dish for both young and old. Be sure to clean the fish before cooking, as long as you wash the surface mucus with salt water, remove the viscera from the belly, and rinse the black membrane.

3. Cleaning: first of all, thoroughly clean the swordfish. Soak the swordfish in clean water, then gently scrub the surface of the swordfish with a brush to remove blood stains and impurities. This can effectively remove the fishy smell from the surface of the swordfish. Slice: slice the swordfish into thin slices to make it easier to taste and to remove the fishy smell. In the process of slicing, we should pay attention to cutting along the texture of the swordfish, which can make the meat more tender and smooth.

4. Clean the internal organs: soak the internal organs of the swordfish in cold water for about 5 minutes, then rinse with running water. This can remove the blood and impurities in the internal organs and reduce the fishy smell. Remove the head and tail: cut off the head from the neck of the swordfish with a knife and then cut off from the tail. This will facilitate the subsequent cooking process. Wash the fish: soak the processed swordfish in cold water for about 5 minutes, then rinse with running water.

How to kill and clean fish

Slap the head of the fish with the back of the knife or a rolling pin for easy operation and put it on the board. Scrape off the fish scales with a knife anticline and rinse the whole fish with water. The tail fin at the bottom of the fish began to cut into the mouth of the fish with a knife at a depth of about 5 mm to remove the internal organs. Remove the gills on both sides and wash them clean. In the front and back, fish head and fish tail, each draw a knife, pull out the fishline.

Cleaning: put the processed fish into the basin, add clean water, gently rub the fish with your hands, and wash the blood and impurities. If there is a stubborn stain, you can scrub it with salt or vinegar. Be careful not to use too much force in the cleaning process, so as not to damage the fish. Save: if you don't plan to cook immediately, put the fish in a plastic bag, add the right amount of water, and then put it in the refrigerator.

As shown in the picture, fresh live fish are first brought. As shown in the picture, the fish in the river will be knocked out first, so it will be easier to kill. As shown in the picture, then grab the jiantuan fish by the neck and pull out. As shown in the picture, then eviscerate the fish. As shown in the picture, if you wash the fish with clean water, you can wash them several times. In the picture, marinate the fish with salt for ten minutes before cooking.

The steps of killing fish pay attention to the sequential processes of one beat (stun), two scraping (scraping), three digging (digging gills), four killing (cutting open fish belly), five washing (washing), and six wiping (dry water). The steps of killing fish pay attention to the sequential processes of one beat (stun), two scraping (scraping), three digging (digging gills), four killing (cutting open fish belly), five washing (washing), and six wiping (dry water). Supplement: fish refers to the meat of fish.

The cleaning methods of Chinese Sturgeon are as follows: preparation tools: Chinese Sturgeon, cleaning tools. Kill fish. Put the Sturgeon on the board, back down, quickly cut off the head of the fish in the neck, and then quickly cut off the tail, then insert the pipe into the throat of the fish, and the blood of the fish rushes out of the tail with the water. Descaling.

How to clean raw fish

1. Spread half a tablespoon to one tablespoon of crude salt evenly on the fish, scrub hard, sprinkle proper amount of cornflour, glue off the fish, wipe off, then rinse off with water. The trick is to scrub the fish with flour, wipe the slime off the fish, and then wash it off with clean water. Sprinkle some salad oil on your hands and rub it evenly on the fish. Pay attention to both inside and outside, especially the gills on your head. It's easy to wash again.

2. Clean the visceral cavity: thoroughly wash the visceral cavity of the fish under running water to ensure that all blood clots and residues are removed. It can be scraped gently with the tip of the knife to remove attached impurities. Remove the head and tail: cut off the head and tail of the fish if necessary. Place the knife on the neck, cut it down hard, and then lift it up to separate the head. The tail can be handled in a similar way. Check for bones: for some fish, bones may need to be removed.

3. Clean the fish: first, soak the fish in cold water to remove the sediment and impurities from the fish. Then, wipe the fish with kitchen paper towels, especially the scales and fins to remove excess moisture and dirt. Descaling: starting from the tail, scrape the scales off with the back of the knife along the fish's body toward the head. Remember to apply evenly to avoid scratching the fish. For the belly of the fish, the intensity can be reduced appropriately so as not to cut the belly of the fish.

4. Clean the fish: first of all, rinse the outside and inside of the fish thoroughly with cold water. This can help remove any dirt or impurities from the fish. For frozen fish, you need to change the water regularly during thawing to help remove any ice dregs. Descaling: use a fish scale scraper to scrape off the scales from the tail to the head. Make sure that in the process of scraping, the fish scales do not splash on your face or enter your eyes.

How to wash the belt fish to be clean?

After thawing the belt fish in a water basin, wipe it with a steel ball from beginning to end, and soon the white phosphorus will fall off. Then take the fish to the head, cut off the internal organs and wash them clean. Method 2: prepare two pots, a basin of hot water (about 80 degrees) and a basin of cold water. Put the fish in hot water, soak for 45 seconds, and then quickly remove it and put it in cold water. Be sure to be quick. You will find that a large part of the fish scales have fallen off by themselves.

Place the fish in a large, deep basin to remove the internal organs and gills. If fried, cut off the fins and tail with scissors, and then wash them with clean water. Placed in a larger basin to clean the belt fish, it is not easy to splash fish blood and other impurities on clothes and the ground, which is relatively clean and convenient.

Put the belt fish in a large and deep basin and remove the internal organs and gills. If fried, you can cut off the fins and tails with scissors, and then pour in water to wash the belt fish. Put it in a big basin. Fish blood and other impurities are not easy to spatter on clothes and the ground. It is relatively clean and convenient with fish fishy smell, a lot of oil, it is difficult to wash with clean water. Wash the treated belt fish with lukewarm water (about 70 ℃).

The cold and hot water method is very difficult to remove the scales thoroughly, but if you put the fish in boiling water of about 80 degrees, hot for about 10 seconds, then soak it in cold water immediately, and then brush it with a brush or stroke it with your hand. the scales can be removed quickly. If the belt fish is very dirty and cannot be washed clean with tap water, you might as well scrub it with rice washing water so that your hands will not be stained and the fish can be washed very clean.

How do you clean up the fish?

1. Fish with sludge smell can be removed by washing them with cool and concentrated salt water. Wash the fresh fish in salt water to remove the fishy smell and make the taste more delicious. If the fish is not fresh, wipe the fish inside and out with salt and fry them in the pan after 1 hour. The taste of the fish is just like fresh. Moreover, washing fish with salt can also remove mucus. All fish have mucus, which is easy to get dirty.

2. How to clean up the fish quickly and cleanly is illustrated as follows: the first step, prepare a live fish, buy fish fashion into a plastic bag, add some water and you can take it home. Stun the fish with a rolling pin, put it in a plastic bag, and pat the fish with a rolling pin to loosen the scales and make it easy to scrape.

3. It is very difficult to remove the scales thoroughly by hot and cold water, but if you put the fish in boiling water of about 80 degrees, burn it for about 10 seconds, then soak it in cold water immediately, and then brush it with a brush or stroke it with your hand. the fish scales can be removed quickly. If the belt fish is very dirty and cannot be washed clean with tap water, you might as well scrub it with rice washing water so that your hands will not be stained and the fish can be washed very clean.

4. The same as other fish, you need to scrape off the outer phosphorus of the Sturgeon, and then remove the gills of the fish. After that, the surface of the fish will inevitably leave blood stains and so on, so this food, we need to wash the fish again, and then boil some water in the pot and pour it on the fish.

How to wash fish? how to wash fish?

Find a basin, put on the water, and put in the fish you bought. If you buy a lot of fish, find a bigger basin. Or sort it out one by one. Find a board, or a washboard. Put the fish on the board and scrape the scales with a knife. When scraping the fish scales, the left hand grabs the tail of the fish and the right hand scrapes up with a knife along the tail. This can prevent the knife from accidentally hurting the hand.

Wash the fish with salt water; if it is very dirty fish can be washed with salt water, salt water washing fish can remove the strong smell of soil and fish, the practice is to remove the fish scales, directly wash the fish body with cold salt water, salt water can also wash off the fish that layer of mucus, so that the fish can be cleaned more cleanly.

Method 1: scrub the fish with flour, wipe the slime off the fish, and then wash it off with clean water. Method 2: sprinkle half a tablespoon to one tablespoon of crude salt evenly on the fish, scrub hard, sprinkle proper amount of cornflour, glue off the fish, wipe off, and then rinse clean with water. Method 3: first scald it with boiling water and then wash it (encounter domestic black fish several times before you can wash it).

Some fish have mucus on the surface, such as black fish and scaleless catfish and eels, which cannot be cleaned directly with water. It is best to rub them with flour and salt, and then rinse them with clean water after about 15 minutes, so that they are not sticky and slippery. Even if there are scaly fish that have been killed, there are often some scales left. At this time, you need to use a knife or steel wire ball or fish scale planer to remove the fish scales.