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@lifewithnuzz: Mis favoritas son las que están de último, las “increíbles” para UGC tradicional, aquí te dejo los nombres de las aplicaciones mencionadas👀👇🏻✨: (Si quieres un video rateando apps para UGC CANVAS/TECH déjamelo en los comentarios⭐️) 📲Apps/Plataformas: * Skeepers * Pickple * Statusphere * JoinBrands * Chimeable * Insense * WeSponsored * Vidsy * Cohley * Stack Influence * Obviously * Influenster * Collabstr * Aspire * Backstage Guarda este video para que puedas probarlas y si necesitas el link de alguna me dejas saber⚡️

Nuzz | UGC Creator🪄✨
Nuzz | UGC Creator🪄✨
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Sunday 27 September 2026 22:46:14 GMT
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Cleaning Step by step for (Haitian Fried Red Snapper) For 2 whole red snappers (about 4 lbs total) What You’ll Need: * 2 whole red snappers * 2 limes, cut in half * White vinegar * Salt * Cold running water * Sharp knife * Kitchen scissors * Fish scaler or the back of a knife * Paper towels * Disposable gloves (optional but recommended) Instructions: 1. Choose a Fresh Fish Look for: * Clear, bright eyes (not cloudy or sunken) * Bright red gills * Firm flesh that springs back when pressed * A fresh ocean smell, not a strong fishy odor * Shiny skin with tightly attached scales 2. Remove Any Remaining Scales Even if the fish has been scaled by the market, run your knife or fish scaler against the grain of the scales from tail to head, paying extra attention to: * Around the head * Along the belly * Near the fins * Around the tail Rinse away any loose scales. 3. Trim the Fins Using kitchen shears or a sharp knife: * Cut off the dorsal (top) fin. * Remove the side fins. * Trim the bottom fins. * Trim part of the tail if desired. This makes the fish easier to handle and serve. 4. Remove the Gills Open the gill covers and carefully cut where the gills attach. Pull them out completely. The gills spoil quickly and can give the fish a bitter flavor if left inside. 5. Clean the Body Cavity Remove any remaining organs if they are still inside. Using your fingers and the tip of a knife: * Scrape away all blood along the backbone. * Remove the dark red bloodline completely. * Lift the thin white membrane attached inside the cavity by gently sliding the knife underneath it, then pull it away. Removing this membrane helps eliminate any strong fishy taste. 6. Rinse Thoroughly Rinse the fish inside and out under cold running water until the water runs clear and all blood has been removed. 7. Score the Fish Using a sharp knife, make 3 diagonal cuts on each side of the fish. The cuts should be deep enough to reach the flesh but not cut through the bone. This helps the seasoning penetrate and allows the fish to cook more evenly. 8. Traditional Cleaning Rub the entire fish with: * The cut sides of 2 limes * A splash of white vinegar * A sprinkle of salt Massage the mixture: * Inside the cavity * Into each score * Over the entire outside of the fish 9. Final Rinse Rinse thoroughly under cold water to remove the lime, vinegar, salt, and any remaining residue. 10. Dry the Fish Place the fish on a sheet pan or large tray lined with paper towels. Pat the fish completely dry, including: * Inside the cavity * Between the scores * Around the fins Food Safety After cleaning: * Discard all fish scraps promptly. * Wash your knife, cutting board, sink, and any utensils with hot, soapy water. * Disinfect your sink and countertops. * Wash your hands thoroughly with soap and warm water before handling any other food. Once the fish is dry, it’s ready to season and marinate. 😊 #haitianfood #redsnapper #EasyRecipe #foryoupage #explorepage✨
Cleaning Step by step for (Haitian Fried Red Snapper) For 2 whole red snappers (about 4 lbs total) What You’ll Need: * 2 whole red snappers * 2 limes, cut in half * White vinegar * Salt * Cold running water * Sharp knife * Kitchen scissors * Fish scaler or the back of a knife * Paper towels * Disposable gloves (optional but recommended) Instructions: 1. Choose a Fresh Fish Look for: * Clear, bright eyes (not cloudy or sunken) * Bright red gills * Firm flesh that springs back when pressed * A fresh ocean smell, not a strong fishy odor * Shiny skin with tightly attached scales 2. Remove Any Remaining Scales Even if the fish has been scaled by the market, run your knife or fish scaler against the grain of the scales from tail to head, paying extra attention to: * Around the head * Along the belly * Near the fins * Around the tail Rinse away any loose scales. 3. Trim the Fins Using kitchen shears or a sharp knife: * Cut off the dorsal (top) fin. * Remove the side fins. * Trim the bottom fins. * Trim part of the tail if desired. This makes the fish easier to handle and serve. 4. Remove the Gills Open the gill covers and carefully cut where the gills attach. Pull them out completely. The gills spoil quickly and can give the fish a bitter flavor if left inside. 5. Clean the Body Cavity Remove any remaining organs if they are still inside. Using your fingers and the tip of a knife: * Scrape away all blood along the backbone. * Remove the dark red bloodline completely. * Lift the thin white membrane attached inside the cavity by gently sliding the knife underneath it, then pull it away. Removing this membrane helps eliminate any strong fishy taste. 6. Rinse Thoroughly Rinse the fish inside and out under cold running water until the water runs clear and all blood has been removed. 7. Score the Fish Using a sharp knife, make 3 diagonal cuts on each side of the fish. The cuts should be deep enough to reach the flesh but not cut through the bone. This helps the seasoning penetrate and allows the fish to cook more evenly. 8. Traditional Cleaning Rub the entire fish with: * The cut sides of 2 limes * A splash of white vinegar * A sprinkle of salt Massage the mixture: * Inside the cavity * Into each score * Over the entire outside of the fish 9. Final Rinse Rinse thoroughly under cold water to remove the lime, vinegar, salt, and any remaining residue. 10. Dry the Fish Place the fish on a sheet pan or large tray lined with paper towels. Pat the fish completely dry, including: * Inside the cavity * Between the scores * Around the fins Food Safety After cleaning: * Discard all fish scraps promptly. * Wash your knife, cutting board, sink, and any utensils with hot, soapy water. * Disinfect your sink and countertops. * Wash your hands thoroughly with soap and warm water before handling any other food. Once the fish is dry, it’s ready to season and marinate. 😊 #haitianfood #redsnapper #EasyRecipe #foryoupage #explorepage✨

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