Most people can get rid of the bitterness of fish smoothly, and the problem is not big. Nowadays, people often ask fish sellers to help kill live fish. They don't always clean them. It is very important to clean it thoroughly after taking it back, so as not to have a strong smell after cooking.

Fish gills

Be sure to completely remove all fish gills to avoid the fish head being caught in the sand and unpalatable after cooking.

Jaw scale

That is, the scales at the junction of the chin and stomach of fish. These scales are firmly attached to the fish because they want to protect the heart of the fish. Fish scales are small and difficult to be found, but they are the main reason for the fishy smell after cooking. Especially when processing crucian carp and most marine fish, it is necessary to cut off the scales with a knife.

Abdominal black dress

Silver carp, crucian carp, carp and other fish have a layer of black in the abdominal cavity, which not only affects the appearance, but also produces a fishy smell. Be sure to scrape it clean when washing.

Intraabdominal blood tendon

Some fish have a blood tendon hidden deep in the abdomen and below the spine. When processing, break it with a sharp knife and rinse it clean.

fin

The purpose of keeping the fins is to look beautiful after cooking. If the fins are messy and loose, it will be counterproductive and should be trimmed properly or completely cut off.

Tendons in meat

Carp and other fish have a thin and long acid tendon on both sides of their bodies, which should be removed when processing. After killing and descaling, smooth the fish with your hands from beginning to end. You can see that there is a dark line on the side of the fish, and the sour tendons are just below this line. Cut a knife near the gill cover at the front end of the fish, and you can see the white acid tendons. While holding the thin ribs with your hands and gently pulling them out, beat the fish with the back of the knife to let the sour ribs on both sides be pulled out and cooked.