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Processing Methods and Technical Key Points for Smoked and Roasted Fish Products
I. Smoked Fish The raw materials for smoked fish are mostly medium-sized fish such as black carp and grass carp, but carp, silver carp, pomfret and others can also be used. Through processing, they are made into tasty convenience foods. The production method is as follows: 1. Splitting and cutting After selecting the fish, wash them clean with fresh water, scrape off the scales, trim off the fins, slit open the belly and remove the internal organs, but do not puncture the gallbladder, as this would give the flesh a bitter taste. Then use a cloth rinsed in hot water to wipe away the blood and dark membrane inside the abdominal cavity, then cut open the fish head so that the fish body becomes a flat piece. For larger black carp, after removing the head
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Mahi-mahi Fresh Vegetable Fish Rolls and Honey-Marinated Tandoori Roasted Luye Free-Range Chicken - Taitung Tribal Bento
An ultra-luxurious Taitung tribal-style bento! The Hung siblings' mahi-mahi fresh vegetable fish rolls and honey-marinated tandoori roasted Luye free-range chicken
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Succulents Turned into Roasted Meat? Rescue Them Quickly or You'll Be Left with Empty Pots
Summertime is really hard on succulents -- one slip and they're dead. Just the other day, Huahua heard the bad news again: a friend's more than 100 pots of succulents all ran into problems overnight, some dead, some damaged, all kinds of issues. Sigh, today let's...
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