What fish is grilled fish?

Grilled fish has always been a delicious food in my memory, and I have a soft spot for it since I was a child. At that time, it was difficult to eat meat, so we had to queue up to buy it with coupons, and it was all frozen meat. Therefore, meat dishes are mainly fish. Big fish can't be caught, but there are many small fish. Ponds, streams and rice fields can be seen everywhere, especially those streams. Block the water inlet with mud and grass, then slide the dustpan along the direction of water flow, and all the lively fry fall into the dustpan. When the harvest is good, most barrels can be fished out.

Otherwise, you can use bamboo pieces and gauze to make some simple fishing tools. In the center of the gauze, we put a rice ball fried with bran powder as bait. After a quarter of an hour, we took turns to collect the caught fish, put them in the bucket, and then sank the fishing tools into the water. In this way, we can catch a lot of fish in half a day. When we go home, we just clean up the fish, choose the bigger ones to fry and eat, and make all the rest into grilled fish.

What fish is grilled fish?

As the name implies, grilled fish is fish roasted with fire. Authentic grilled fish are wild fish, including sole and tender fish. These fish have extremely high requirements for the growth environment, and they can't live without any pollution, so their meat is very delicious. After making grilled fish, it still has its own natural sweetness. In addition to small fish, shrimps usually caught will also be roasted with fire.

First pick out the weeds in the small fish, then clean them, and then pinch a hole near one third of the head of the small fish to squeeze out the internal organs, especially the fish with many internal organs. If it is not squeezed clean, it will taste bitter, then drain the water, put tea oil in the hot pot without salt, the oil goes around the pot wall, and then spread the fry all over the pot wall.

As the temperature rises gradually, the tea oil collides with the fresh and tender fish, making it sizzle, and the aroma spreads around, getting stronger and stronger, and you can smell it from a distance. When the pot full of fish turns from white to yellow, that is, turn off the fire and let the residual heat dry the fish. At this time, put a small fish in your mouth, full of fragrance, crisp and refreshing to chew, let it cool, bag it and put it in the refrigerator for one year.

So what is the authentic grilled fish? Grilled fish must meet the following four characteristics:

1, fish are generally small, the largest is only as long as fingers, and the species of fish are uneven, at least 2 ~ 3 species, with a small amount of shrimp;

2, it must be wild fish of different sizes, the size of artificial feeding is similar, the species is single, and the internal organs are generally removed;

It hasn't been smoked or pickled. Generally, salted fish are not fresh, and salt is added to prevent fish from going bad. Those golden-looking, smoky fish sticks are actually smoked fish. They are all salted and then dried and smoked, which are completely two flavors;

4. The price of at least one catty should be more than 100 yuan, because the stock of wild larvae is limited now, so it is not easy to catch them. The process of squeezing internal organs is time-consuming and the cost is there.