As one of the four fresh foods of the Yangtze River, the puffer fish has always been the favorite of gourmets - knowing that it is poisonous, it cannot be suppressed to taste. Below, we will tell you in detail about the correct treatment of puffer fish. It is worth mentioning that the cooking and sale of puffer fish must hold the relevant certificate of conformity, and this article is for reference only.
As a chef, you must be aware of the 7 musts for safe cooking pufferfish:
1. Must have the ability to correctly identify puffer fish species. There are dozens of common puffer fish, and the content of toxins in different species, different periods and different parts is different;
2. Must have the ability to properly slaughter and dispose of internal organs. The correct slaughtering technique is based on ensuring that the internal organs of the puffer fish are completely removed and the blood is thoroughly discharged;
3. Must be familiar with the comprehensive and strict puffer fish health management system, must be professionally trained, and obtain a certificate of conformity issued by the health supervision department at or above the provincial level;
4. The processed products must be sampled and tested by the provincial quality inspection department and must meet the requirements of non-toxicity;
5. Must hold a health certificate and undergo a physical examination at least once a year;
6. Wash your hands and disinfect your hands before processing, change your overalls in the processing room, and wear work hats and gloves;
7. Must be self-disciplined, drinking alcohol and smoking are strictly prohibited during work.
Redfin Oriental Dolphin
The back is covered with small thorns and is densely covered with black and white stripes.
Dark-striped oriental pufferfish
The back is covered with small spines, black spots, white stripes, several transverse stripes on the back, and the ventral surface is also covered with small spines.
Insect-striped oriental pufferfish
The surrounding area is a pale black spot, chrysanthemum-shaped, covered with small spines on the surface of the body, and the lower edge is white.
False-eyed oriental pufferfish
It is surrounded by white spots, the ventral surface is covered with small spines, the dorsal and pectoral fins are gray-brown, and the caudal fin is black.
Chrysanthemum oriental pufferfish
It is black or dark yellow with irregular black streaks and a small white dot on the back.
Star-dotted Oriental Pufferfish
There are white spots on the dorsal side, small spines on the ventral surface and back, each fin is pale yellow, and the caudal fin is apricot yellow near the posterior end.
Yellowfin (striped) Oriental pufferfish
The ventral surface and back are covered with small spines, and there is an oval blue-black spot at the base of the dorsal fin, the edges are white, and the sides of the body, upper and lower lips, nasal sac, and each fin are yellow.
Leopard-print oriental pufferfish
The surface of the skin is covered with small protrusions with small dark brown spots.
We should clearly know that there are as many as 54 species of puffer fish in China, and the only puffer fish that are currently allowed to be farmed, processed and processed is the dark-striped oriental pufferfish and the redfin oriental pufferfish.
According to the yangtze River Fisheries Research Institute and other unit tests, the size of its toxicity was preliminarily determined. As in general, the ovaries and liver are highly toxic, followed by the kidneys, blood, eyes, gills and skin, and the sperm nest and meat are non-toxic.
Although fresh, washed muscles can be regarded as non-toxic, if the fish dies longer, the internal organ toxins dissolved into the body fluids can gradually penetrate into the muscles, which can still not be ignored. Individual species are also weakly toxic in their intestines, sperm nests and muscles.
Every spring (February to May) is the period of ovarian development, the toxicity is strong, after the laying of eggs in June and July, the ovaries degenerate and the toxicity is weakened. The liver is also most toxic during the spring spawning period.
Therefore, whenever the puffer fish is eaten fresh in late spring and early summer, special attention should be paid to and must be processed strictly in accordance with the operating procedures. Varies with the season. There is also a significant increase or decrease in the toxicity of pufferfish, with the most toxicity during the spawning period (December to June).
The redfin oriental pufferfish is the most common species of puffer fish and is also a widely used puffer fish species. The ovaries, liver, spleen, kidneys, blood, eyeballs, gallbladder, stomach, intestines, heart, gills and brain of the redfin oriental pufferfish are poisonous parts and must be discarded.
1. Rinse the fish body with running water to remove dirt and mucus on the surface of the body.
2. Close to the fish body along the root of the pectoral fin, and the dissector knife cuts off both sides of the pectoral fin from top to bottom (figure 1).
3. Cut off the dorsal fin from the posterior side along the dorsal fin root close to the fish body (Figure 2).
4. The abdomen of the fish body is upwards, and the fin is removed from the back to the front of the fish body (Figure 3).
5. Cut between the nostrils and eyes (Figure 4), cut to 2/5, break the tongue outside, and cut the mouth along the underside of the tongue (Figure 5).
6: Cut the skin from the gills (Picture 6).
7. Cut the skin from the head to the tail along the dorsal and abdominal dividing lines without injuring the muscles (Figure 7).
8. Separate the dorsal skin from the tail junction (Figure 8). Use a knife to press the tail of the fish towards the head to pull the skin away from the body of the fish (Figure 9).
9. Peel the abdominal skin in the same way, and protect the internal organs during the process of peeling the abdominal skin and not damage them (figure 10, figure 11). Peeled fish skins are edible parts set aside.
10. Wipe the fish body with a clean dry towel to absorb the water.
11. Remove the left and right eyeballs with the tip of the knife and place them separately.
12. Separate the gills along the gill cap (Figure 12).
13. Cut off the gill arch so that the gills and tongue are connected to the internal organs. Divide the internal organs from the muscle connections, taking care not to damage the internal organs (Figure 13).
14. Press the head with a knife (Figure 14), and with the other hand, grasp the gills of the fish and pull it backwards and upwards, so that the internal organs and mucous membranes can simultaneously separate the fish body to the anus (Figure 15), and divide the connection with the muscles. During the segmentation process, attention should be paid to the excision of the sperm (ovarian) nest together.
15. Divide the head and trunk (Figure 16), remove the heart, kidneys and residual mucous membranes (Figure 17).
16. Divide the tongue (Figure 18), remove the mucous membrane, which is an edible part.
17. Divide the internal organs of other parts (figure 19) and classify them at the inspection place.
18. Separate the skull and remove the inedible fish brain (Figure 20).
19. Separate the upper and lower jaws along the middle of the tooth gap for cooking and eating (Figure 21).
20. Use water in accordance with gb-5749 to repeatedly rinse the fish body and other edible parts, squeeze the fish body vigorously during the cleaning process, and remove the residual blood and mucous membranes.
21. Inventory and inspection of the various parts of the division, indispensable and confused, classification of edible parts and toxic waste.
22. Centralized collection of water during processing, discharged after detoxification treatment.
Puffer fish is as precious as sea cucumbers and abalone, and can be used to cross bridges and catch rice. If the method of ice immersion is used before entering the dish, it can achieve the effect of removing blood and water and perfecting the taste:
1, take puffer fish meat marinated and sizing and then ice soaked, ice water can leach out the blood water in puffer fish meat, has a disinfectant effect;
2, ice soaking can also make the fish shrink, easy to slice, but also can increase the sweet taste of fish
3. Ice-soaked puffer fish meat can also make the meat white and tender, especially suitable for dishes with soup.
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