The steps are as follows:
1. Deal with live fish, remove scales, remove internal organs and clean fish heads.
2. separate the fish from the fishbone, including the fishbone on the fish belly. Pay attention to dry the blood of the fish with a towel. This bloody fish tastes terrible.
3. separate the fish from the skin, and then slice the fish with a knife.
4. Cut the fish fillets and put them on the ice separated by the safety film, and you can eat them. Put less seasoning in your own seasoning plate and you can eat it.
Extended data:
First, the edible value of perch:
1. Perch is rich in protein, vitamin A, vitamin B, calcium, magnesium, zinc, selenium and other nutrients. It has the effects of nourishing liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good nourishing effect on people with liver and kidney deficiency.
2. Perch can also treat fetal movement and hypogalactia. It is a nutritious food for expectant mothers and pregnant women to eat perch, which can not only nourish the body, but also not lead to obesity due to overnutrition. It is a good product for strengthening the body, enriching blood, invigorating spleen and benefiting qi, and benefiting health. Perch is mostly steamed to keep its nutritional value.
3. The blood of perch contains more copper. Copper can maintain the normal function of nervous system and participate in the functions of key enzymes in the metabolism of several substances. People who lack copper can eat perch to supplement it.
2. Sashimi (called "sashimi" in Japanese) is the most representative and characteristic food in Japanese cuisine. Before the edo period, sashimi was mainly made of snapper, flounder and perch, all of which were white.
After Meiji, tuna and bonito with red meat became the first-class materials for sashimi. Japanese sliced shellfish and lobster, also known as "sashimi". Among them, puffer fish is the best among sashimi.
Three, eat sashimi matters needing attention:
Experts say that many people think that eating raw fish fillets and seafood with mustard can kill all kinds of pests and diseases and play a role in prevention and control. In fact, mustard can sterilize, but it can't kill parasites.
Regarding the parasites on fish, Professor Alexander Blancstein of Russian Academy of Medical Sciences said that both freshwater fish and saltwater fish have parasites on their bodies, so when people eat a lot of uncooked sashimi, their bodies are easily infected by fish parasites.
Health experts advise people to cook fish when eating it. If they like raw fish very much, they should be frozen to MINUS 4 degrees Celsius in advance for low-temperature disinfection, so that fish parasites will freeze to death, so that people can eat raw fish more safely and healthily.
Fourth, people who are not suitable for using sashimi:
1, old people, people with bad stomach and weak resistance should eat less. If you eat stale sashimi, it can range from vomiting and diarrhea to gastroenteritis, to high fever and weak resistance, which may also lead to sepsis. Old people can't eat it often. If you want to eat, you must choose a shop with better environmental sanitation.
2) Infants and pregnant women should eat less deep-sea fish. In Europe and America, pregnant women's manuals clearly state that pregnant women are not suitable for eating deep-sea fish, such as swordfish and tuna. Because of the accumulation of food chain, there are more heavy metals, which may affect the development of fetal brain. In addition, heavy metals are harmful to infants.
References:
Baidu Encyclopedia: Sashimi