Home › Livestock Farming › Article

Fish Head Rice

Livestock Farming 0 views
Take fresh monkfish heads and arrange them in a salted stack or place them in a vat (tank) with 5-7% salt. After about 15 hours, wash and brush them, drain the water, first blanch them in boiling water to make the muscles contract, then steam them in a steamer basket. After about 1 hour they are ready to come out of the pot (judged by how easily the flesh separates from the bone). After removing from the pot and cooling, pick the flesh off (the fish bones, after being sun-dried and crushed into fish bone meal, are used as feed). Tear larger pieces of flesh into small pieces by hand, spread them out on mats to sun-dry, and after drying they become fish head rice, which can be packaged in small plastic bags. The finished product is pale yellow in color, with uniformly sized pieces of flesh

Take fresh monkfish heads and arrange them in a salted stack or place them in a vat (tank) with 5-7% salt. After about 15 hours, wash and brush them, drain the water, first blanch them in boiling water to make the muscles contract, then steam them in a steamer basket. After about 1 hour they are ready to come out of the pot (judged by how easily the flesh separates from the bone). After removing from the pot and cooling, pick the flesh off (the fish bones, after being sun-dried and crushed into fish bone meal, are used as feed). Tear larger pieces of flesh into small pieces by hand, spread them out on mats to sun-dry, and after drying they become fish head rice, which can be packaged in small plastic bags. The finished product is pale yellow in color, with uniformly sized pieces of flesh, dry, and carrying the aroma of cooked fish rice.

Related Articles