There are white strips in the fish meat

Fish is a very common meat in our daily life. What we usually eat are freshwater fish, such as carp, grass carp, crucian carp, etc. Fish meat is characterized by its tender texture and rich in vitamins and minerals. There are many ways to cook fish. When cooking fish, many people find white strips in the fish meat. After all, many fish are wild, and they are worried that this is a parasite. So, what are the white strips in the fish meat? Let’s take a look below.

That is the fishy smell of the fish. Remove it to reduce the fishy smell.

The fish scent line is the sensory organ that fish use to sense the flow of water. There is a kind of scale on the back of fish called lateral line scale. There are many neatly arranged small holes on the lateral line scale, which are directly connected to the fishy line in the fish body. Some smells from the external environment, such as the earthy smell in the water, are directly attached to the fishy line through the small holes. The fishy lines of grass carp, crucian carp and carp are more obvious and easier to remove, while the fishy lines of marine fish are not as obvious as those of freshwater fish. It is mainly used to perceive external stimuli and the strength of odors.

How to draw out the fishy line?

Method 1

The first method is to make a cut one or two centimeters behind the fish head. It does not need to be deep, just half the thickness of the fish meat will be fine. There is a white spot inside. Pinch it with your hand and pull it slowly. Then use your other hand to lift the fish tail. When you put down the fish tail, the hand that is pulling the fish smell line will pull it out. In this way, the fish smell line will be pulled out in a few times, and the fish smell line will not break. Method 2: Place the fish flat on the chopping board, make a cut at the front of the fish near the head, and make a cut at the tail near the tail. Then tap it a few times with the side of the kitchen knife. You will find a white dot as big as a needle tip at the seam where the knife cuts the fish meat. Gently pinch it and pull it outwards, and a white line as thin as a hair will come out. This is the fishy line. Use the same method to remove it from the other side.

1. Fish is a lean meat. 100 grams of fish contains less than 2 grams of fat, while 100 grams of sausage contains more than 10 grams of fat. Even the fattiest Norwegian salmon has half the calories of a pork chop. Fish is also an important source of protein. Fish is easily absorbed by the human body. 100 grams of fish provides half of the protein required by the human body every day. Fish also provides the human body with vitamins A, D, E, etc. 2. Fish also contains a variety of fatty acids, which can prevent blood viscosity from increasing, effectively prevent the occurrence of heart disease, and strengthen the brain, nerve tissue and retina of the eyes. These fatty acids are even more indispensable for pregnant women and babies. A recent study by scientists shows that fatty acids can also play a role in treating chronic inflammation, diabetes and certain malignant tumors.