How to eviscerate halibut: hot topics and practical tips across the internet
Recently, hot topics on seafood processing and cooking have continued to heat up across the Internet, and halibut has become the focus of attention due to its delicious meat. The following is a compilation of hot content in the past 10 days and a detailed guide to evisceration methods, combined with structured data to provide you with a clear reference.
1. Top 5 popular seafood topics on the Internet (last 10 days)
| Ranking | keywords | search volume | Main platform |
|---|---|---|---|
| 1 | How to make halibut | 280,000+ | Douyin/Xiaohongshu |
| 2 | Seafood handling tips | 190,000+ | Station B/Zhihu |
| 3 | How to remove fishy smell from fish | 150,000+ | Baidu/Weibo |
| 4 | Family seafood dishes | 120,000+ | Kitchen APP |
| 5 | Tips for thawing frozen fish | 90,000+ | WeChat/Toutiao |
2. Detailed steps for gutting halibut
Step 1: Preparation
• Tools: Kitchen scissors, pointed knife, tweezers
• Auxiliary: ice water basin (for removing fishy smell), paper towels
• Safety: Wear non-slip gloves (flounder has more mucus on its body)
Step 2: Locate the internal organs
| parts | Features | Key points to deal with |
|---|---|---|
| abdominal cavity | The area from behind the gills to the anus | Need to be removed completely to avoid rupture |
| gills | Red tissue on both sides of skull | Prioritize removal and reduction of fishy smell |
Step 3: Practical process
1.Gill removal: Use scissors to cut off the gill arch connection, and use tweezers to remove the gill lamellae.
2.Opening technique: Make a 1.5cm deep incision from the anus to the head
3.evisceration: Insert your fingers into the abdominal cavity and gently pull out the entire mass of internal organs
4.clean: Rinse with running water and soak in ice water for 5 minutes
3. Solutions to common problems
| question | Reason | Solution |
|---|---|---|
| bile contamination | Gallbladder rupture | Immediately scrub the affected area with salt |
| residual blood clot | Blood vessels are not cleaned | Use a toothpick to pick out the blood vessels near the spine |
| Strong fishy smell | Mucosa untreated | Quickly scald the skin with 60°C warm water |
4. Suggestions from professional chefs
According to what Wang Lei, a two-star Michelin chef, shared in a recent Douyin live broadcast:
•prime time: Best cooked within 30 minutes after slaughtering
•Tool alternatives: When you don’t have professional tools, you can use a spoon handle instead of tweezers
•Saving Tips: After removing the internal organs, place lemon slices on top and refrigerate to keep fresh for 48 hours.
5. Things to note
• During winter processing, it is recommended to keep the water temperature above 20°C to prevent fish shrinkage
• For consumption by pregnant women and children, make sure the brown liver is completely removed (may contain trace amounts of toxins)
• Frozen halibut purchased online must be thawed to a semi-soft state before processing
After mastering these techniques, you can not only handle halibut efficiently, but also try steaming, pan-frying and other cooking methods according to the recent popular seafood cooking trends to enjoy the freshest delicious experience.
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