How to kill grouper fish: a complete breakdown of hot topics and practical tips
Recently, discussions on “how to kill grouper fish” have soared across the Internet, especially in the fields of gourmet food, fishing and healthy eating. This article will combine the hot topic data of the past 10 days to provide you with a structured guide, covering the complete process and precautions for handling grouper fish.
1. Statistics of hot topics across the entire network (last 10 days)
| platform | Amount of related topics | Hot search keywords |
|---|---|---|
| Douyin | 12,000 items | #狗鱼出 scent Skill#, #Live Fish Processing Tutorial# |
| 6800+ | #狗鱼nutritionalvalue#, #鱼killingkniveschoice# | |
| Station B | 430+ videos | "3-Minute Fish Killing Tutorial", "Spotfish Anatomy Demonstration" |
| Zhihu | 150+ questions and answers | “How to make grouper fish meat firmer”, “Discussion on the ethics of killing fish” |
2. Standard process for handling grouper fish
| steps | Operational points | Tools |
|---|---|---|
| 1. Stun | Use the back of the knife to quickly tap the depression behind the fish eye. | Thick back knife/wooden stick |
| 2. Bloodletting | Cut off the gill blood vessels (tilt the fish tail upward at 45 degrees) | sharp knife |
| 3. Removal of scales | Scraping against the direction of the scales, focusing on the dorsal fin and abdomen | Scale remover/spoon back |
| 4. Caesarean section | Cut from the anus to the gills to avoid puncturing the gall | Thin blade knife |
| 5. Clean up | Remove internal organs, gills and abdominal black membrane | Scissors/tweezers |
3. Summary of Hot Tips
According to recent popular video data, these three methods receive the most attention:
1.Ice removal method: Soaking live fish in ice water for 15 minutes before processing can reduce struggling and fishy smell (123,000 likes on Douyin)
2.Tool selection formula: Fish weight (jin) × 2 = knife length (cm). For example, it is recommended to use a knife of about 6cm for a 3-jin grouper fish (Weibo topic read count: 3.8 million)
3.Fish preservation tips: Immediately after cleaning, use kitchen paper to absorb the water. When refrigerated, fill the fish belly with ginger slices to extend the shelf life (the number of collections of tutorials on Station B exceeds 8,000)
4. Safety precautions
| Risk point | Precautions | First aid methods |
|---|---|---|
| Knife scratched | Use non-slip gloves | Compression to stop bleeding + iodophor disinfection |
| Fishbone puncture | Trim dorsal fin before treatment | Squeeze out the blood stasis + apply hot compress |
| bacterial infection | Ensure sterilization of cutting tools and cutting boards | The wound is red and swollen and requires medical attention |
5. Extend hot topics
1.ethical controversies: A Zhihu hot post discusses "Does quick slaughter reduce the pain of fish?", 67% of netizens support the quick kill method
2.Food waste utilization: Fish scales make collagen (Xiaohongshu related notes increase by 1200+ every week)
3.Regional differences: Guangdong prefers the "life and death method", while Jiangsu and Zhejiang mostly use "chilled processing" (Baidu Index regional analysis data)
Armed with these hot-button knowledge and practical tips, you'll not only be able to efficiently handle grouper fish, but you'll also be able to keep up with food culture trends. It is recommended to save the table in this article as an operation guide so that you can quickly refer to the professional process the next time you handle grouper fish.
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