Chinese food cooking pays attention to color and fragrance, and nutritional cuisine emphasizes color and fragrance. Otherwise, no matter how good the nutrition is, it will not be popular without delicious food. Fish is a delicacy that everyone likes very much. It is not only delicious but also rich in high-quality protein, minerals and fat-soluble vitamins.

　　The protein in fish meat is mainly myosin, which is very easy to digest and absorb. It begins to solidify and mature between sixty degrees and eighty degrees, and the mature effect and taste between 80 degrees and one hundred degrees. Works best. Marine fish has always been a favorite food of nutritionists, especially the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in marine fish fat is very rich, not only has good anti-inflammatory, but also It has a good effect on inhibiting cancer and preventing coronary arteriosclerosis. However, after the death of marine fish, trimethylamine oxide, indole and other substances with a smelly smell will be decomposed, which greatly reduces the deliciousness and nutrition of seafood. The live sea fish is of course very simple to cook and the taste is more delicious. It''s just that most of the marine fish blasted and died immediately after fishing, and most people couldn''t enjoy the taste of live fish.

　　 There is nothing to regret if you can’t eat live fish. There are still many fresh seafood in the seafood market in many cities. Relative to frozen sea fish, these seafood with good freshness and overnight delivery by long-distance bus, train or even air transport are our first choice of seafood.

　　The preferred cooking method for this sea fish is steaming. Steaming has been used as the main method of cooking Chinese food during the Shang and Zhou Dynasties. At that time, there was a famous bronze 甑 which was used to steam food. As the main method of low-temperature cooking, steaming not only keeps the shape of the food, but also retains a lot of nutrients, which allows us to eat the original taste of the food.

　　Since we talk about removing fishy smell, we must know what method is best to remove. In general, high-temperature frying, rice wine, rice vinegar, salt, sugar, scallion, ginger, garlic, star anise pepper, bay leaf cinnamon and other spices are good choices for deodorizing, which is also the method we use when cooking fish. But most of these methods are not suitable for steaming sea fish.