Blackfish how to fillet video tutorials are as follows:

The blackfish will be processed with a cloth to wipe clean the water, placed on the same without a little bit of water on the chopping board (if you still feel slippery on the pad piece of towel operation). Use a knife to cut vertically from the tail side of the fish, and when you feel that you have cut to the fish bone, cut the knife horizontally close to the bone towards the head of the fish. After a few centimeters of horizontal cutting, if you feel that the knife is touching the large spines of the fish, cut the knife forward along the fins.

This way, you can cut away the large spines of the blackfish as well, and continue slicing until you reach the head of the fish, where you can cut off the entire top half of the fish without any problems. Then slice the other half in the same way, to get two slices of fish, the bones of the fish head for another use.

Take a piece of fish body, skin side down, in one end of the fish cut to the skin, do not cut off, and then, with the left hand tugging on the skin end, the right hand to push the knife along the skin of the fish cut across, it is very easy to let the skin and the meat of the fish separate.

Tilt the knife and cut the fish into thin slices, the thinner the slice, the better, the smaller the angle of the knife tilted against the plate, the wider the slice of fish. To slice the fish easily and beautifully, you can slice to one-third of the slice, with the fingers of the left hand to press the slice of fish, the tighter the pressure, the slice of the more relaxed.

Blackfish (scientific name: Channa argus)

Also known as Caiyu, snakeheads (lǐ), snakeheads of the family Channa, is a common food fish in China. The blackfish has a long, round body, equal head and tail, fine black scales, spotted pattern, tongue, teeth and belly, dorsal and ventral spines continuous to the tail, the tail is not forked, the front of the body is cylindrical, the back is laterally compressed, ferocious nature, and a large amount of food. It inhabits waters with thick grass or silty substrate, and is mainly found in China and the southern and northern regions of Korea. The flesh of the fish is tender and thick, and is usually processed into pieces or fillets for cooking.