Fish head split spare

2 left hand to support the body of the fish, the back of the fish rushed to the right hand knife extends the back of the spine force will be half of the side of the fish cut through the meat, to reach the belly of the fish when the knife blade offset, along the ribs continue to cut down the knife. Finally half side of the fish body meat is completed. The same method. The other half of the side of the same way. If making fillets. Rinse the skin off the fish. Slice out the fish by slicing. 3~5MM is suitable. Otherwise, too thin, seasoning will be broken. It is best to knife skill is good

The thickness of the fish slices are the same otherwise

A pot of meat slices both raw and cooked

Gives a sense of immaturity

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