How to take care of saury: comprehensive analysis and practical tips
As a common freshwater fish, swordfish is loved for its delicious meat and rich nutrition. However, many people are confused when it comes to handling knifefish and don’t know how to pack them properly. This article will introduce you to the processing method of swordfish in detail and provide structured data to help you master the technique easily.
1. Basic introduction to saury
Swordfish, whose scientific name is anchovy, is widely distributed in major freshwater basins in my country. Its body is slender and its meat is tender, suitable for a variety of cooking methods. The following are the main characteristics of swordfish:
| feature | describe |
|---|---|
| body length | Usually 20-40 cm |
| weight | About 100-300 grams |
| distributed | Freshwater basins such as the Yangtze River and Pearl River |
| nutritional value | Rich in protein, unsaturated fatty acids, calcium, phosphorus, etc. |
2. Steps to clean up saury
Proper handling of saury is key to ensuring it tastes great. The following are detailed cleaning steps:
1.Preparation
Before collecting saury, you need to prepare the following tools:
| tool | use |
|---|---|
| Scissors | Trim off fins and tail |
| kitchen knife | Cut open the belly of the fish |
| clear water | Rinse the fish |
| chopping board | Place knife fish |
2.Remove scales
The scales of swordfish are small and dense. It is recommended to use scissors or the back of a knife to scrape off the scales against the direction of the fish. Be gentle with your movements to avoid damaging the fish.
3.eviscerate
Use scissors to cut under the belly of the fish and gently remove the internal organs. Be careful not to break the fish gall, otherwise the fish will become bitter.
4.Clean
Thoroughly rinse the inside and outside of the fish with clean water to ensure that there is no blood or residual internal organs.
3. Cooking suggestions for saury
Cleaned saury is suitable for a variety of cooking methods. Here are some common ones:
| cooking method | Features |
|---|---|
| steamed | Retain the original flavor and the meat is fresh and tender |
| Braised in soy sauce | Bright red color and rich flavor |
| fry | Crispy on the outside and tender on the inside with a fragrant aroma |
| stew | The soup is milky white and rich in nutrients |
4. Frequently Asked Questions about Swordfish Treatment
1.How to tell if swordfish is fresh?
Fresh saury has plump eyes, bright red gills and elastic body. If the fish has cloudy eyes or a soft body, it may not be fresh.
2.How to deal with the small spines of swordfish?
Swordfish has many small spines. When cooking, you can use a knife to make a few cuts on both sides of the fish body to facilitate the flavor and reduce the impact of the small spines.
3.Can swordfish be frozen and stored?
Yes, but it is recommended to consume it as soon as possible. Before freezing, wash and dry it thoroughly, wrap it in plastic wrap and put it in the freezer.
5. Summary
Handling knifefish is not complicated, it just requires mastering the correct steps and techniques. Through the introduction of this article, I believe you already know how to prepare saury and common cooking methods. I hope this content will help you enjoy the deliciousness of swordfish better!
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