How much is turbot per jin? Slaughter it this way, fast and clean

Turbot, also known as European brill, is a common fish in supermarkets. It is deeply loved by people for its tender, fatty flesh and high nutritional value. It is currently sold in markets everywhere, and the price is a bit on the expensive side. So roughly how much is turbot per jin? How do you slaughter it fast and clean?

1. Introduction to turbot:

1. Is turbot a sea fish?

Turbot is a sea fish. It belongs to the cold-water fish species of Northern Europe and likes to live and rest on the seabed. It is relatively common in warm sea areas and has high requirements for temperature and salinity. It generally grows best at 14-17 degrees. Its salinity tolerance is at most 4% and at least 1.2%. It can prey on various small fish, small shrimp, and so on.

2. Does turbot have bones?

Turbot has bones, but there are few bones and no messy small bones, so its meat yield is very high. It is not only delicious but also highly nutritious. Regular consumption can beautify the face, nourish the skin, enhance resistance, and so on. It is very suitable for babies to eat. If it is fried, the fish bones can be eaten directly.

2. Roughly how much is turbot per jin?

The market price of turbot is a bit on the expensive side, roughly around 30-50 yuan per jin, but the price varies depending on the market, place of origin, and time of sale. For example, at Henan Wanbang International Agricultural Products Logistics Co., Ltd., the selling price is around 56 yuan per jin. In Ganyu District, Lianyungang, Jiangsu, the selling price is roughly around 20 yuan per fish. If you go to a supermarket to buy it, it is roughly around more than 50 yuan per jin. If you buy it at a wholesale market, it is roughly around more than 30 yuan per jin. So the specific price still needs to be checked at your local market.

3. How do you slaughter turbot fast and clean?

Turbot has a flat body. Compared with grass carp and crucian carp, it is a bit difficult to slaughter, but if you find the fish gills and fish belly, it is very easy. The specific steps are as follows:

Step 1: Put the turbot on a cutting board, then use scissors to pierce into the fish gills, pick out the fish gills, and cut them off. If it is a live fish, it is best to knock the fish head with a wooden stick to kill it, so as to make it easier to slaughter the fish afterward.

Step 2: Use scissors or a small sharp knife to cut open the fish belly, take out the internal organs inside, and rinse them clean. Of course, you can also cut open along the fish gills and take out the internal organs inside. Do whatever is convenient. The fish belly is specifically located at the lower left of the fish head. The soft place you touch is the fish belly.

Step 3: At the fish gill position, tear off the entire fish skin, then rinse it with water and it is ready.

It should be noted here that the torn-off fish skin should not be thrown away. It can be put in a pot to make soup, and its nutritional value is no less than that of the fish meat.

Overall, turbot market prices can be expensive or cheap, depending specifically on where you buy it, so when purchasing, try to check your local market. In addition, although turbot looks flat, it is very easy to slaughter. As long as you remove the fish gills and the internal organs in the belly, it can be cooked. If you do not know how to slaughter it, just follow the steps above.