Wash the fish, remove scales, gills and fins, take out the internal organs from the gills, dry the water, lay it flat on the vegetable pier, open the gill cover, cut off the joint between the head and the spine (don't cut off the meat and skin), then use a flat-bladed steel knife or bamboo knife (cut bamboo into the shape of a steel knife) to reach the fish directly from the gills, and slowly push the fishbone to separate the fishbone from the fish. First, treat the abdomen. Then turn the fish over and separate the fishbone from the fish on the other side in the same way. Then break the coccyx from the fishtail, and be careful not to cut the skin (that is, the fishtail is still connected to the fish through the skin), and gently remove the fishbone from the gills.

The advantage of this method is that it can keep the fish skin intact and is suitable for making high-grade dishes. However, when selecting materials, it should not be too big, too big and not easy to take. Generally, it is better to choose about 600 grams of fish.

2. Post division

Back segmentation is a common method to remove whole fish bones. The operation was carried out in two steps: ① Vertebral extraction. After removing scales, gills and fins, put the fish flat on the pier, with the head facing outward and the back facing right. Hold the belly of the fish with your left hand, make a knife in the upper part of the fish's spine with your right hand, and make an incision from the back of the gill to the tail, then hold the belly of the fish with your left hand and lift it to open the incision. Then stick the bone in the seam, slice the fish's spine, and connect the fish's sternum with the spine (you can't break the meat in the fish's stomach when slicing). When the fish's spine is completely separated from the fish, turn the fish over so that the head faces inward and the back faces right, and put it on the pier, and then separate the other fish from the spine in the same way. Then pull out the back bone from the back knife edge and cut off the spine near the fish head and tail. The whole skeleton of the fish body is basically taken out, and the head and tail are still connected with the fish; ② Chest rib. Put the fish belly down on the pier, and turn the fish over from the knife edge with your left hand. This is where the cut sternum is connected with the spine, and the root end of the sternum has exposed the meat. Insert the knife slightly obliquely close to the sternum and pull it out from the fish head to the fish tail. First, separate the sternum near the fish tail from the fish body, then lift it with your left hand, and then separate the sternum near the fish head from the fish body with a knife to remove all the sternum on one side. Then turn the fish around and cut the sternum on the other side with the same knife. Finally, put the fish together. The appearance still maintains the complete shape of the fish.

Boned fish in this way is suitable for fish-flavored meat dishes.

Step 3 concentrate

When the whole fish is boned, about 500 grams of fresh fish should be selected, and the skin should not be broken during the initial processing, and the internal organs can not be removed (together with boneless). If you want to remove the internal organs, you can take them off the gills. Fish muscles are soft and easy to break, so be careful when operating, cut the knife accurately and use moderate force.