How to make fish soup: analysis of popular recipes and techniques in the past 10 days
In the past 10 days, the method of cooking marine fish, especially soup, has become a hot topic among food lovers. Combining hot spots across the Internet and user search data, we have compiled the popular recipes, key techniques and nutritional analysis of fish soup to help you easily unlock the delicious fish soup.
1. Top 5 types of fish soup that are popular recently
| Ranking | Soup name | Hot search index | core fish |
|---|---|---|---|
| 1 | Milky white crucian carp tofu soup | ★★★★★ | crucian carp |
| 2 | Sauerkraut and Yellow Bone Fish Soup | ★★★★☆ | yellow bone fish |
| 3 | Thai lemon seabass soup | ★★★☆☆ | seabass |
| 4 | Korean Spicy Hairtail Fish Soup | ★★★☆☆ | Hairtail |
| 5 | Japanese miso salmon head soup | ★★☆☆☆ | salmon head |
2. Four key techniques for making fish soup
1.Fish selection principles: Live fish is best. Chilled fish must have clear eyes and bright red gills. Popular choices recently: crucian carp (tender meat), yellow bone fish (low fat and high protein).
2.Tips to get rid of fishy smell: Blanch the surface of the fish with 50℃ warm water, or add lemon juice/rice wine to marinate. Xiaohongshu users have found that the combination of ginger + green onion has the best effect in removing fishy smell.
3.Soup cooking time: Bring to a boil over high heat and then simmer over medium-low heat. A popular Douyin video shows that keeping the soup slightly boiling can create a perfect milky white color.
4.Ingredients: Tofu (increases calcium absorption rate by 30%), white radish (neutralizes coldness), and tomatoes (increases sweet and sour flavor) are popular combinations recently.
3. Detailed steps of classic milky white crucian carp soup
| steps | Operational points | time |
|---|---|---|
| 1 | Wash the crucian carp and fry on both sides until golden brown | 5 minutes |
| 2 | Add boiling water (key!) and cook over high heat for 10 minutes | 10 minutes |
| 3 | Turn to low heat, add tofu and ginger slices and simmer for 15 minutes | 15 minutes |
| 4 | Finally add salt and pepper to taste | 2 minutes |
4. Comparison of nutritional data of fish soup
| fish | Protein(g/100g) | DHA content (mg) | Suitable for the crowd |
|---|---|---|---|
| crucian carp | 17.1 | 280 | Pregnant women/post-operative recovery |
| seabass | 18.6 | 890 | Children/brain workers |
| salmon | 20.4 | 1420 | fitness crowd |
5. Things to note
1. Gout patients are advised to choose low-purine fish such as sea bass and avoid hairtail and sardines.
2. After frying the fish, be sure to add boiling water instead of cold water. This is the key to the milky white color of the soup (the main test data of Station B Gourmet UP shows that the temperature difference needs to be >80°C).
3. The recently popular method of "freezing first and then cooking" on Douyin to remove the fishy smell has been verified by professional chefs to affect the texture of the fish and is not recommended.
Master these hot tips and you can easily make fish soup that rivals restaurants. Whether it’s for warming up in the winter or appetizing in the summer, a bowl of carefully cooked fish soup can always bring you a sense of happiness!
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