Is Turbot a saltwater or freshwater fish?
Treasure fish is a saltwater fish. Turbot fish are usually larger, weighing between 200 and 300 grams, with some individuals even exceeding 500 grams. Their bodies are flattened, oval in shape, and have a smooth surface, covered with fine scales that do not easily fall off. The body color of the turbot is usually dark brown or black and may be accompanied by some dark spots.
How do you deal with turbot fish?
Turbot is a flat-bodied, delicate aquatic fish. When handling, the abdomen of the fish should first be found in the softer part of the lower left part of the head, and then a pair of sharp scissors or blades should be prepared to carefully cut the abdomen, remove the internal organs, and clean the fish. Next, locate the gills around the head of the fish, quickly remove the gills using scissors or hands, and rinse them off with cold water. Although the skin of the turbot does not have obvious scales, it still needs to be scraped vigorously to ensure thorough cleaning. After cleaning the fillet, rinse the fish thoroughly under running water until all traces of blood are removed, this is to ensure that the fish does not smell fishy after cooking and ensures food safety. After cleaning, peel off the fillet whole, starting from the incision in the belly of the fish, and maintain an even force when tearing so as not to destroy the fillet.
Steamed treasure fish home-cooked method
Ingredients: Treasure fish, green onions, green peppers, red peppers, steamed fish soy sauce, cooking oil, etc.
Cooking steps: Remove the gills and guts of the turbot, wash it thoroughly, and then make a few cuts on the fish to make it easier to absorb the flavor. Wash the shallots, green and red peppers and cut into as thin strips as possible. Soak the shredded vegetables in cold water to keep them crisp and tender. Place the turbot on a plate, add the ginger slices and green onions, and place in the steamer to steam. Steam over high heat for about 8 minutes, then remove. Discard the water produced during the steaming process and place the soaked shallots, green peppers, and red peppers on the fish. Drizzle an appropriate amount of steamed fish soy sauce around the fish. Heat the cooking oil until hot, then quickly pour it over the shredded green onions to complete the steamed turbot fish, which is full of aroma.
*:Internet. Disclaimer:**The purpose of this article is to convey more information, the content and**copyright belongs to the original author, the views of the article are not the views of this institution, non-commercial use, the content involved is for reference only, does not constitute investment, consumption or behavior advice, if there is ** error or infringement of your legitimate rights and interests, you can contact us by email, we will deal with the deletion as soon as possible. E-mail address: xzbnew@163com