How to kill Babao fish

Baby fish is a type of fish with relatively high nutritional value. It is also called turbot. It is rich in gelatin and collagen. It not only tastes delicious, but also has a good effect on moisturizing the skin and beautifying the skin. It is very suitable for the elderly and children. It has the effect of improving immunity and has a good effect on promoting digestion. Let’s take a brief look at how to kill baby fish. Let’s take a look at this content.

How to kill octopus

There are two ways to slaughter the grouper: placing the fish on a chopping board, pinning it down with long nails, and then cutting open its belly with a knife; or cutting the fish's throat and then opening its belly. Among these three methods of killing, blanching is the best because it does not require bleeding and the finished dish tastes more delicious than slaughtering or butchering.

That is, put the giant salamander in a wooden barrel, pour boiling water into it and quickly cover it with a lid, allowing it to continue struggling in the barrel and struggle to clear the mucus all over its body until it dies. Then, cut open its abdomen, clean the body and set it aside for later use. This method of killing not only removes the mucus, but also keeps the fish blood from being released, making the meat more delicious. The killed fish is chopped into pieces and served with eight ingredients (called "eight treasures"), including ham, chicken slices, golden hook, magnolia slices, mushrooms, bamboo tea, garlic, and stingray.

Nutritional Value

There is rich gelatin under the skin and on the edges of the fins of turbot. The head and tail fin are relatively small, and the fin rays are made of cartilage. There are no small bones or thorns in the body, the internal organs are small, the meat yield is high, the muscles are thick and tender, the gelatin protein content is high, and it tastes delicious and is rich in nutrients. It has a good effect of moisturizing the skin and beautifying, and can nourish the kidneys and brain, help yang and refresh the mind; regular consumption can nourish the body and improve people's disease resistance.

How to eat

In China, fish is mostly cooked by steaming or stewing. It is also a good ingredient for sashimi, and the fish head, bones, skin and fins can also be used to make soup.

Turbot is a Nordic cold-water fish that has strict requirements on seawater parameters such as temperature. The highest lethal temperature of turbot is 28-30℃; the lowest lethal temperature is 1-2℃; the highest growth temperature is 21-27℃; the lowest growth temperature is 7-8℃; the optimum growth temperature is 14-17℃. Its highest temperature tolerance is 40‰; the lowest is 12‰.

In the natural environment, turbot is carnivorous in its feeding habits. Juveniles feed on crustaceans, while adults prey on small fish, shrimps, etc. Under artificial breeding conditions, the domesticated fish are mainly fed with high-energy granular compound feed. In China, it is suitable for breeding not only in the Shandong Peninsula, but also in the Liaoning region within the Bohai Bay through artificial insemination, and the scale and output are no less than those in the Shandong Peninsula.