Do loaches need to be eviscerated? How should this be done?

In daily life, people often buy and eat loaches, especially those who know how to maintain their health. They usually like to eat loaches. So, do loaches need to be eviscerated?

Do loaches need to be eviscerated?

Loach belongs to the family of Loach. Loach is called "the ginseng of the water". It is found in all parts of southern China and is not common in the north, but it is also found everywhere. It can be harvested all year round, but it is most abundant in summer. After being caught, loach can be used fresh or dried. It is best to remove the internal organs of loach, but if it is a small loach, it can be directly put into the pot without removing the internal organs.

How to eviscerate a loach:

Put the loach in a basin, add just enough water to prevent the loach from swimming out, and then sprinkle a layer of salt evenly. Don't add too much salt, or the loach will not adapt to the environment and die.

After two hours, replace the water in the basin with clean water and sprinkle a layer of salt evenly on the water surface. The salt content should be much less than in the previous step.

After three hours, replace the water in the basin with clean water. Sprinkle a layer of salt evenly on the water surface, with a much lower salt content than in the previous step.

After three hours, change the water in the basin and add clean water. You don't need to add salt at this time. Change the water again the next morning. If the water is still clear in the afternoon, you can cook. If the water is still turbid, continue to change the water. Basically, in two to three days, the dirt in the mudfish's internal organs will be out.

Before cooking, be sure to remove the head and internal organs. Pour out the water in the basin. The skin of loach is sticky, so use scissors to cut the head. After cutting all the heads, remove the internal organs one by one. Then wash it carefully three times with clean water and you can cook.