How to buy fresh and healthy grouper?
1. Observe the shape of the fish. The fish with serious pollution are abnormal in shape, some with big head and small tail, and the spinous process is bent or even deformed, while others have yellow skin and blue tail.
2. Look at the fish's eyes. The fresh fish is full and protruding, and the cornea is transparent and clear; If the eyeball is not prominent, the cornea is wrinkled or there is congestion in the eye, it is not fresh.
3. Smell the gills. The gills of fresh fish are bright red and the mucus is transparent, which has the salty taste of marine fish or the earthy smell of freshwater fish; The gills of stale fish are dark gray-red or gray-purple, and the mucus stinks.
Step 4 touch the fish. There is transparent mucus on the surface of fresh fish, and the scales are shiny and closely attached to the fish, which is not easy to fall off; The mucus on the surface of stale fish is opaque, and the gloss of fish scales is poor, so it is easy to fall off.
5. clip fish. Fresh fish is firm and elastic, and the depression disappears immediately after finger pressing, without peculiar smell; The stale fish is slightly loose, and the depression slowly disappears after finger pressing, with a slight fishy smell.
6. Look at the belly of the fish. The abdomen of fresh fish does not swell, and the anus is white and sunken; The anus of stale fish protrudes slightly.
Grouper belongs to the order Perciformes, with an oval body and a slightly flat side. The mouth is big, with auxiliary maxilla and fine teeth, and some expand into canine teeth. The body is covered with a small comb, sometimes buried under the skin. The dorsal fin and anal fin spines are well developed. The caudal fin is round or concave. The body color changes greatly, often brown or red, with stripes and spots. It is a warm large and medium-sized marine fish. Grouper is rich in nutrition, tender and white in meat, similar to chicken, and is known as "sea chicken". Grouper is a high-quality edible fish with low fat and high protein. Promoted by Hong Kong and Macao as one of the four famous fish in China, it is a must-have dish for high-end banquets. The grouper taro was originally a home-cooked dish in Shengsi fishing area, and now it has become a famous and precious dish at home and abroad.
How to identify wild grouper?
Wild grouper has sweet meat, high activity, changeable colors and obvious patterns, but it is expensive. Although the meat quality of cultured grouper is average, it is the same size, soft and delicious, and the price is relatively cheap.
When buying, it is best to choose fish with elastic body thickness. Grouper meat is compact and evenly divided, and it is delicious at the head, middle and tail. Especially in the middle part of the fish, the fish is delicious and big. The whole cooked or sliced has a good taste and freshness, while the tail is fresh and tender, which is suitable for whole cooking.
In addition, when choosing freshwater fish, experts suggest to choose "small" fish as far as possible, that is, fish at the bottom of the biological chain, such as grass carp and bighead carp, which generally eat aquatic plants for a living, and the content of harmful substances in their bodies is lower than that of fierce carnivorous fish such as grouper, bass and mandarin fish.
How to eat grouper?
Live fish can be kept in clean water for a day or two after being bought back. If killing fish, soak in clear water for at least 1 hour. When washing, be sure to remove your cheeks and wash them clean. Cook thoroughly and steam.