1. Coincidence with fish eyes: There is a "dead gland" behind the optic nerve in the fish's eye. Death glands break off when they leave the water, and live fish die. To prevent death glands from breaking, soaked soft paper can be applied to the eyes of live fish. The survival time of live fish can be extended by three to four hours.
2. Liquor "drunk" live fish: If you buy live fish in the morning and want to eat it in the evening, you can fill it with a few drops of white wine. When the live fish is "intoxicated", they can be put back into the water, and the containers for water can be placed in a cool, well-ventilated, dark and moist place so that the live fish "nap" for a while. In this way, when the fish is eaten in the evening, the fish is still alive.
3. Skillfully using thin wire: Take a rust-free thin wire that penetrates from the anus of the fish to the lips of the fish and bends the live fish into a half moon shape. Then, putting the fish into the water can effectively control the degree of struggling of the live fish in the water and prolong the survival time of the live fish.
4. Short-distance transport of live fish: soak the rice straw or soft grass with water, and then put the live fish into the middle of the grass. If the fish is too long, it can be a layer of grass and a layer of fish, so the fish can live for 8 to 10 hours.
5. In addition to visceral salt water soaking preservation: The spoilage of fish is often started from the ribs and internal organs, even at low temperatures, the decomposition of microorganisms can make it not fresh enough. Therefore, if you don’t want to eat immediately after buying fresh fish, and you don’t want to put it in the freezer, you can save the fish's viscus and put it in 10% salt water without washing or scaling. No deterioration for several days.
6. Mustard Preservation: Mustard is a one-year or two-year-old herbaceous plant. Its seeds are yellow and have a spicy taste. If it is ground to fine powder, it is a daily-use condiment, mustard. Apply appropriate amounts of mustard to the surface of the fish body and the opened fish cavity, or spread it evenly around the container of the fish, then place the fish in a closed container and preserve for 3 days without deterioration.
7. Hot water treatment and preservation: After the fresh fish is removed from the viscera, it is put into hot water at 80-90°C, and then it is removed. The appearance of fresh fish has turned white. In this way, fresh fish that have eliminated bacteria and impurities on the surface of the fish are stored in the refrigerator, and the preservation time of fresh fish that has not been treated with hot water is increased by 1 time, and the taste is delicious.
8. Steam treatment preservation: The fresh fish is cleaned and cut into a shape suitable for cooking, and then put into a breathable plastic bag. The entire bag of fish can be stored for 2 to 3 days after being sterilized in hot steam.
9. Clean the fish and cut it into the required shape. Pack it with a moisture-permeable nylon resin bag. Dispose the whole bag in hot water for disinfection and sterilization. Fresh fish treated by this method can be stored at room temperature of 30-35°C for 5 to 10 days and still maintain the original umami taste.
10. Wash the fresh fish inside and out, cut it into small pieces of 1 inch square, dry it a little, and mix it with some salt, then sprinkle some wine. If you are willing to eat spicy food, you can put some chili powder on it. The condimented fish pieces are put into a pottery and pour a little vegetable oil. The proportion of condiments was: 20 grams of salt, 10 grams of white wine, and 30 grams of oil per 500 grams of fish. The pottery mouth is finally sealed and placed in a cool dry place. This method can be stored for more than 1 year.
11. Store the fresh fish in the rooted cabbage, by taking a rooted cabbage, digging the cabbage, putting the fish in the dish, wrapping the fish with vegetable leaves, and using the rope Place the cuisine in a cool place, preferably hanging behind the room. Can be kept fresh for about 10 days.
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