(1) Cooking is to cook or steam the fish, and then take out the head, bones and bones. This method is more convenient.

(2) Dismantling method: firstly, cover the bones on the fish gills and cut off the fish head, then insert the knife into the spine, with the belly of the fish facing outward and the back facing inward, and grasp the upper half of the fish belly with your left hand. Batch the second half of the fish belly, the fish turns over, the knife is still stuck to the spine, and batch the other half. Then, the skin of the fish is facing down and the stomach is facing left, and the oblique knife will divide the fishbones in batches. If peeling is needed, the big fish can cut to the skin from the middle of the fish, and the blade is attached to the skin, and the blade moves forward obliquely to remove half of the skin. Then grab the skin of the fish and batch the other half. If it is a small fish, you can feed the knife from the joint between the fishtail skin and the meat, press the fishskin oblique knife with your nails and push it forward to remove the fishskin.

If you want to cook colorful dishes, such as "stuffed fish with eight treasures" and "pocket fish", you must take the method of removing the bones from the whole fish. The method is: let the fish's stomach lie on the anvil with its back to the right, stick the knife on the fish's back bone, step in, reach the fish's stomach, and cut off the joint between the spine and the ribs (don't hurt the skin). Then the fish turns over, cuts off the spine and meat at the other end, cuts off the spine near the head or hoes it off by hand, pulls out the spine and cuts off the spine at the tail of the fish. Then, put the fish belly down on the chopping block, cut open the ribs at the root end of the fish, insert the knife obliquely to separate the ribs from the fish, and remove the ribs on both sides, that is, the boneless fish head and tail remain, the middle part is boneless, and the fish shape is still intact.

The fish head is cut off in a straight line near the back end of pectoral fin. The pectoral fin needs to stay on the fish's head. Fish head should be braised head and tail, head and tail soup, casserole fish and so on.

The fish tail is cut off in a straight line near the front end of the anal fin. The anal fin needs to stay at the tail of the fish. Use rotten water for fish tails, braised fish tails, etc.

The middle part of the fish is cut based on the spine, and the spine is required to stay in the middle part of the fish. Suitable for fish fillets and shredded fish.

The fish belly file is cut based on the spine, leaving no spine in the abdominal cavity, which is actually the part left after the fish turns around, tail and middle section. Suitable for braised belly stalls, rotten belly stalls and so on.