How to slice fish 1:
Fish fillets can be sliced by yourself, or you can ask the stall owner in the market to help you cook them. It's not difficult to cut the fillets yourself. Do it once or twice and you'll be skilled. The key is to have a good knife-thin and sharp.
1. Wash the whole fish and cut off the head and tail.
2. Cut the knife from the belly of the fish, divide the fish in two, and cut off the fins on the side (the whole piece is connected together).
3. Then put the fish skin down, the fishbone up, press the fishbone with your left hand, and take the fishbone out in the direction of the fishbone with your right hand according to the position of the arrow (the one shown here has a spine, and the other one must have no spine but there is a big thorn next to it, so you can use the same method);
4. Now there are two fish with belt bones in front of you. If you don't pay special attention, it's ok (even the skin of the fish is harder to fry, but it looks good without peeling); It is easy to peel off the skin. Cut the skin down, with the middle of the fish up, then press the fish against you with your left hand, tilt the back of the knife to your side, and push the blade forward, close to the skin. All right! A piece of fish! The other section is processed in turn.
The next step is the real fillet cutting. As long as you master the bevel cutting, try to use the knife method of pushing and pulling back and forth as little as possible, and it is best to cut it across the board (so the fillet is not easy to break, so the knife should be thin and sharp). The thickness of the fillets is entirely up to you. Of course, neither too thick nor too thin. It is easy to break when fried (of course, the thinner the fillets of fish porridge, the better), and 2-3mm is almost the same.
The second method: there are two ways to cut fish:
1: If you are a master, then cutting fish fillets is a matter of practice making perfect.
2: If you are a novice, first freeze the fish in the refrigerator, let it dry for a while after it comes out, and then cut it when it is hard, just like cutting radish slices. It's as simple as that!
How to cut fish fillets without breaking?
1. Fried fish slices are common dishes in families: but it is not possible for every family to fry fish slices without breaking.
2. Some housewives don't peel the fish because they are afraid that the fish slices will be broken. In fact, this method is wrong, and the taste of fish fillets without skin is much worse.
There are two main tips for cutting fish fillets without breaking.
1, the blade should cut along the direction of the fishbone, but not in the opposite direction:
2. The tool pitch should not be too thick or too thin, generally about 3cm.
The above is a detailed tutorial on how to slice fish. Everyone has learned it. Although the two methods are explained, they are almost the same, as long as everyone has mastered the skills of cutting fish. The other is to practice more.