2, before filleting the fish, dry the water on the fish first. Put the fish section on the board, with a knife from the side of the chopped fish head, in the fish above the bone close to the bone cross-cut, the upper half of the fish cut down
3, cut down the two slices, a piece of the top with a fish bone in the middle
4, will be a piece of the back with a fish bone upward on the board, is still using the knife to cut close to the bone cross-cut, will be the middle of the bone and the body of the fish to separate
5, so cut into two slices of fish body and a fish bone in the middle
6, slicing fish: take a piece of fish body, skin side down, fish tail side left on the board, from the tail of the fish began to slice. Left hand hold down the tail of the fish body, along the direction of the fish spines diagonally down into the knife (that is, the knife from the direction of the fish head to the direction of the fish tail diagonally down into the knife), cut into about 0.5 centimeters of the fish slices (the more tightly pressed by the left hand, the easier the slice). After slicing the fish, cut the fish bone in the middle into small sections
Remarks:
1, the knife should be fast, blunt knife is not only not easy to cut, but also easy to hurt your hand
2, step 4, go to the middle of the fish bone, according to the habit of the hand, the fish bone towards the top, towards the bottom can be
3, step 6, the left hand should be pressed tightly when slicing the fish, the slice of the hand, but not easy to hurt your hand, if not, not only the knife is not easy to fix, the knife is not easy to fix, the knife is not easy to fix, but it is not easy to fix. If you don't, not only is it not easy to fix the knife and cut, but it's also easy to hurt your hand