What is the nutritional value of peeled fish? How to remove the skin of peeled fish

The peeled fish, also known as the horse-faced fish or peeled pufferfish, is a deep-sea fish. Its meat is tender and delicious, and it is praised by many diners as a seafood delicacy. The most special thing about it is the rough sandpaper-like fish skin. For this reason, the skin must be peeled off before cooking. It can also be paired with other condiments, and the taste is also very good!

Contents of this article

1. What are the nutritional values ​​of peeled fish?

2. How to peel the skin of fish

3. What are the best ways to cook big skinned fish?

What are the nutritional values ​​of peeled fish?

Peeled fish is a nutritious fish with a particularly high protein content. Every 100 grams of fish contains 1.92 grams of protein. Other nutrients include trace amounts of fat, calcium, phosphorus, iron, etc. Peeled fish skin can be made into gelatin. Since the flesh of peeled fish is relatively light, it is suitable for stewing with fermented black beans, soy sauce, shredded ginger, and minced garlic, or slicing it to make soup and seasoning it with a little coriander and shredded ginger. It is also very delicious. You may want to try it.

Peeled fish is a fish with considerable economic value. It is in season from December to March of the following year. In addition to the hard bone protruding from the back of the fish, the most special thing about this fish is its rough skin like sandpaper. Because of this, the skin must be peeled off before cooking, which is why it is commonly known as "peeled fish". In addition, it also has other names such as horse-faced fish, elephant-skin fish, Zizi fish, leathersmith knife, bread fish, sheep fish, Shaoshao fish, mouse fish, and Haoer fish (Sichuan).

How to peel the skin of fish

There are two ways:

1. Lay the boneless fish flat on the chopping board with the meat side facing up. Slowly cut from the middle with a knife and stop when the knife cuts the skin. Push the knife forward at a 30-degree angle along the fish skin and cut a piece of fish meat. After cutting a piece of fish meat, turn around and hold the fish skin with your left hand and push the knife forward at a 30-degree angle along the fish skin to cut. This way, the fish skin is whole and the fish meat is two pieces.

2. Cut from the fish tail to the fish skin, then push the blade forward along the fish skin at a 30-degree angle, so that both the fish skin and the fish meat are intact.

What are the best ways to cook big fish?

Original Flavor Peeled Fish Method:

Ingredients: three skinned fish, garlic, shredded ginger, cooking wine, shallots, pepper, cumin, oil, and salt in appropriate amounts.

practice:

1. Wash the skinned fish, remove the head, and make a few slanted cuts on the fish body for later use.

2. Take a bowl, add appropriate amount of salt, pepper, cooking wine, garlic and shredded ginger, stir it evenly with chopsticks, and put in the skinned fish and marinate for 30 minutes.

3. Take a baking tray, put tin foil on it, place the marinated fish on it, and sprinkle pepper, cumin and oil evenly on both sides of the fish.

4. Bake in the oven for 35 minutes, remove and sprinkle with chopped green onions.

Lemon-scented tomato sauce fish recipe:

Ingredients: three skinned fish, garlic, shredded ginger, cooking wine, pepper, salt, lemon, and tomato sauce.

practice:

1. Wash the skinned fish and make a cross on the fish body.

2. Take a large bowl, put in the skinned fish, add appropriate amount of salt, pepper, cooking wine, garlic and shredded ginger, stir evenly with chopsticks, and marinate for 30 minutes.

3. Sprinkle starch evenly on the surface of the skinned fish, fry in warm oil until golden brown, remove and set aside.

4. In another pan, add a little oil. When the oil temperature reaches 30% hot, add two tablespoons of tomato sauce and a spoonful of sugar, and stir-fry over low heat.

5. Pour in the skinned fish and stir-fry so that it is evenly coated with tomato sauce. Squeeze in a little lemon juice, sprinkle with a little chicken essence and stir well. Turn off the heat and serve.