Start slicing the fish from the tail, hold the fish body at the tail with your left hand, and cut diagonally downward from the direction of the fish head to the tail, and cut into about 0.5 cm fillets.

The specific method is introduced below and the materials are prepared: a fish and a knife.

1. Wash the fish with clean water, especially the inside of the fish belly.

2. Clean and chop off the fish head, then cut out the fish meat from the head.

3. Slowly slice the fish along the backbone of the fish toward the tail.

4. After the fish tail is sliced, use a knife to cut off the fish meat.

5. A complete piece of fish meat has been removed.

6. Use the same method to fillet the fish on the other side.

7. Start cutting from the back of the fish, at an angle of about 45 degrees.

8. Gently remove the large spines on the belly of the fish.

9. After removing the large spine from the fish belly, take a piece of fish meat, start the knife from the tail end of the fish, and slice the fish diagonally into fillets.

10. Try to cut the fish into even fillets, the thinner the better.

11. Completed.

Notes

1. When washing fish, the black film inside should be completely removed so that the fish does not smell fishy.

2. The knife used to fillet the fish should be sharp so that the fish fillets will not rot easily.