What kind of fish is boneless fish

Boneless fish refers to fish that has had its bones removed before cooking, and there is generally no restriction on the type of fish. It is very convenient to prepare boneless fish at home without the need for time-consuming processing. There are many ways to eat boneless fish, and you can prepare it according to your favorite method. Some boneless fish are not deboned. The fish bones are cooked to achieve a crispy texture, so the fish can be eaten directly without removing the bones.

What is boneless fish

Now, the so-called "boneless fish" refers to processed food that has undergone a food processing process, with all fish bones removed and then glued together to maintain the original shape of the fish. Simply heat it up and season it to your taste before serving. The boneless fish series products have been on the market for a short time, mainly including dozens of economic fish such as saury, flounder, autumn salmon, hairtail slices, and pomfret.

What are the benefits of boneless fish

"Boneless fish" is easy to eat and rich in nutrition, especially suitable for children and the elderly. With the continuous improvement of frozen transportation conditions and deep processing technology of aquatic products, boneless fish food series also meet the "lazy mentality" of those who demand taste, nutrition and convenience: no need to go out, just turn on the microwave, and you can eat authentic fish dishes at home.

Boneless fish method 1:

500g boneless fish, 100g tomatoes

Excipients

Peanut oil and sugar

step

1. Prepare ingredients: appropriate amount of boneless fish, tomatoes and appropriate amount of sugar

2. Boil water in a pot, add tomatoes and blanch them

3. Peel the tomatoes and chop them

4. Boil water in a pot and blanch the lettuce leaves

5. Take a frying pan, add an appropriate amount of peanut oil and heat it. When the oil is 60% hot, put the boneless fish in.

6. When one side is done frying, turn it over and continue frying

7. Fry until both sides are golden brown, then take out and drain the excess oil

8. Leave some oil in the pan, add chopped tomatoes and stir fry

9. Then add appropriate amount of sugar and continue to stir fry

10. Take a plate and start arranging the dish. Put the lettuce leaves on top first.

11. Then put the fried fish fillet on top

12. Finally, put the prepared tomato sauce on top

13. Take the boneless fish and dip it in ketchup and you can eat it

Boneless fish method 2:

Ingredients: fish, salt, 3 slices of ginger, 5 grams of brown sugar, 3 spoons of cooking wine, 1 spoon of oil, 1 gram of chicken essence, vinegar, bay leaves, and wolfberries as appropriate.

1. Wash the fish and dry it on the back. I carried it on the back for three days and air-dried it. Sea bass, grass carp, silver carp are less suitable, but they are all OK!

2. The orthodox method is to use a clay pot and put some cabbage at the bottom of the pot to prevent it from sticking. Add 10 pounds of fish, about two pounds of vinegar, a handful of brown sugar, a handful of salt, ten slices of ginger, a few bay leaves, 2-3 chili peppers, and a handful of wolfberries. If you have fish stew seasoning packets, you can put two packets and add some white water, just enough to cover the fish.

3. If the pot is not big enough, chop the fish in half and put a layer of fish and a layer of cabbage leaves to prevent them from sticking together. The soup is better with fish. Make some oil, let it cool and pour it in!

4. The fish will float up, so you can use something to press down the fish. Bring to a boil over high heat, then simmer over low heat for 10-12 hours. If there is less soup during the stewing process, you can add some boiling water.

5. Boneless, sweet and sour taste, fish bones can be eaten.