How long can a grass carp live in a basin? How to cut a grass carp

Fish is a food that every household eats frequently. Different types of fish have different cooking methods and tastes. Braised, pickled, spicy, chopped pepper, etc. No matter what, because fish live in water, it is very important to keep them fresh, otherwise it is easy to breed bacteria. Let's see how long the commonly eaten grass carp can live in a basin? How long does it take for a grass carp to die before it can be eaten? I hope it will be useful to you.

Contents of this article

1. How long can grass carp live in a basin?

2. How long does it take for grass carp to die before it can be eaten?

3. How to cut grass carp

How long can grass carp live in a basin?

2~3 hours.

Grass carp needs sufficient oxygen and space to move around in its living environment. If it is placed in a basin, the water will not flow and will contain less oxygen. The fish will also have less space to move around in. Generally, it can only survive for 2 to 3 hours in an ordinary plastic basin.

If you want to eat fresh grass carp, it is recommended to slaughter the grass carp as soon as possible, remove the scales, gills, fish viscera and other parts, and then store the remaining fish meat in the refrigerator.

How long has it been since the grass carp died that it can no longer be eaten?

7~8 hours.

Grass carp is a herbivorous fish. It will easily die after dehydration. The dead grass carp is prone to breed bacteria and will deteriorate over time. Under normal temperature conditions, grass carp cannot be eaten 7 to 8 hours after death.

After a fish dies, its gills and intestines contain bacteria, which multiply rapidly. The grass carp meat attacked by bacteria will begin to rot, deteriorate, become sticky, and stink, and the grass carp can no longer be eaten at this time.

How to cut grass carp

The method of cutting grass carp is

1. Place the cleaned fish horizontally on the chopping board. Starting from the position near the fish head, tilt the blade towards the fish head and cut diagonally 1 cm into the fish body. The blade should be about 1.5 cm apart and the angle between the blade and the longitudinal axis of the fish body should be 45 degrees.

2. Adjust the angle and cut in at a 90-degree angle with the vertical blade to the cut edge just made, leaving cuts 1.5 centimeters apart to form a cross.

3. If you are cooking dry-fried fish, you only need to cut vertical incisions on both sides of the fish at intervals of 1.5 cm.