What if there is no grass carp in pickled fish? Can other fish be used if there is no grass carp in pickled fish?

We all know that there are many ways to eat fish, and pickled fish is a very popular way to eat it. The meat is tender and tastes sour, spicy and refreshing. It is very popular among people. Many people will make pickled fish at home. So what should I do if there is no grass carp in pickled fish? Let's take a closer look!

How to make pickled fish without grass carp

Sauerkraut fish is an authentic Sichuan dish. It is made with grass carp as the main ingredient, and is cooked with kimchi and other ingredients. It tastes sour and spicy. In fact, there are no special regulations on the choice of fish when making sauerkraut fish, but most of them are grass carp, and freshwater farmed fish such as carp and black carp can also be used. Grass carp is chosen because its meat is relatively fat and tender, followed by black carp.

Nowadays, many people choose to use long fish (basa fish) to make sauerkraut fish. The main reason for this is that the long fish (basa fish) on the market are all processed fish fillets, which are more convenient to process. Therefore, many people choose long fish (basa fish) to make sauerkraut fish.

Since longli fish (basa fish) is a processed frozen semi-finished product, the meat is not tender enough after thawing, and the slices are not dense enough; the taste is not as good as that of fresh fish.

What kind of fish is usually used to make pickled fish

grass carp

Grass carp is generally used. The advantages are that it is relatively cheap, has good nutritional value, and its meat tastes delicious. The disadvantage is that it has many bones. Grass carp is a freshwater fish, so it has a strong fishy smell. However, as long as the fish line of the grass carp is removed, there is no fishy smell.

Make a cut a little deeper behind the head of the grass carp, and then make a deep cut at the tail. From the back of the fish head, there is a small white spot close to the fish bone. Pinch it with your fingernails or a clip, and gently pat the fish body with your other hand. Slowly pull the fish line out with the hand that pinches the fish line. Be patient and don't rush. Slowly you can pull out the fish line. The fish made in this way basically has no fishy smell, but it is a bit more troublesome.

Longli fish

Advantages: First, there are fewer bones in the long fish, and the meat is very tender and delicious. The elderly and children can eat it with more confidence because there are fewer bones and they don’t have to worry about being stuck by the bones. It is easy to eat. In addition, the long fish is a marine fish. The fishy smell is much lighter. People who can’t stand the fishy smell and don’t like the smell of grass carp can choose to use the long fish to make pickled fish.

Disadvantages: The only thing is that the price is a little higher than that of grass carp. Also, there are many grass carps in rural areas, and it is relatively difficult to buy longli fish.

Saba fish

Advantages: The advantages of saba fish and longli fish are similar, with fewer bones, less fishy smell, delicious fish meat and easy to eat.

Disadvantages: It is still difficult to buy in rural areas, and the price may be slightly higher than grass carp.

How to make pickled fish

Choose the best mustard greens, wash them with clean water, and put them in the sun for half a day. Then find an oil-free pot, pour half a pot of water, boil the water and turn off the heat, put the mustard greens in and blanch them until they are soft, then take them out and let them cool. When the water temperature drops to about 40 degrees, put the blanched mustard greens back in, and press them with larger stones or bricks (mainly to prevent the mustard greens from floating up and not being able to soak in water) to isolate the mustard greens from the air. Finally, cover the pot and put it in a cool place for five to seven days. The sauerkraut made in this way does not have any additives (but it should be eaten as soon as possible), is naturally fermented, and is crisp and delicious.

How to cook pickled fish

1. Remove the internal organs of the grass carp. First, chop off the fish head. Remove two pieces of complete fish meat along the spine. Chop the fish bones into several pieces and put them together with the fish head.

2. Cut the fish slices diagonally into large pieces, add salt, cooking wine, pepper, ginger slices and starch and marinate for 20 minutes

3. Cut the sauerkraut into large pieces, heat oil in a pan, add onion, ginger and garlic, stir-fry until fragrant, then add the sauerkraut and add water.

4. After the water boils, add the fish head and bones and stew for a few minutes. Then add the fish fillets and cook until cooked. Then pour the soup over the fish.

5. Put the minced garlic on the fish, heat the oil in the pan, fry the peppercorns until fragrant, remove them and add the dried chili peppers and continue to fry until the oil emits white smoke, pour it on the minced garlic three times

Generally speaking, the traditional pickled fish uses grass carp. But in fact, there are many types of fish to choose from, such as grass carp, black carp, basa fish, sea bass, etc.