(1) Cooked splitting is to take out the head, bones and bones of fish after the fish is cooked or steamed. This method is more convenient.
(2) The method of disassembly is: firstly, cut off the fish head after covering the bone on the gills of the fish, and then insert the knife into the spine, with the belly of the fish facing outward and the back facing inward, and grasp the upper half of the fish belly with the left hand. Batch the second half of the fish belly, the fish turns over, and the knife still sticks to the spine, and batch the other half. Then, the fish skin faces down and the belly faces to the left, and the oblique knife will batch the fishbone. If peeling is needed, the big fish can cut it from the middle of the fish to the fish skin, and the knife edge sticks to the fish skin, and the knife body moves forward obliquely to remove half of the fish skin. Then grab the fish skin and batch the other half of the fish. If it is a small fish, you can feed the knife from the joint of the tail skin and meat, and press the fish skin oblique knife with your fingernail to push forward to remove the fish skin.
if you want to cook colorful dishes, such as "stuffed fish with eight treasures" and "pocket fish", you should take the whole fish deboning method. The method is: make the belly of the fish lie on the anvil with its back to the right, stick the knife on the back bone of the fish and cross in, reaching the belly of the fish, and cut off the joint between the spine and the ribs (don't hurt the skin). Then the fish turns over, cuts the spine and meat at the other end, cuts off the spine near the head or hoes it off by hand, pulls out the spine, and cuts off the spine at the tail of the fish. Then, put the fish belly down on the chopping block, open the fish meat to expose the ribs at the root end, insert the knife obliquely to separate the ribs from the fish meat, and remove the ribs at both sides, that is, the deboned fish with head and tail still remains, and the middle part is boneless, and the fish shape is still intact.
the fish head is close to the back end of pectoral fin and cut off in a straight line. The pectoral fin is required to stay on the head of the fish. The fish head should be braised head and tail, head and tail soup, casserole fish, etc.
the fish tail is close to the front end of the gluteal fin and cut off in a straight line. The anal fin is required to stay at the tail of the fish. Fish tail should be made of bad water, braised fish tail, etc.
the middle part of the fish is cut based on the backbone, and the backbone is required to stay in the middle part of the fish. Suitable for fish fillets and shredded fish.
the fish belly stall is cut based on the backbone, and no backbone is left in the belly cavity, which is actually the part left after the head, tail and middle part of the fish are removed. Suitable for braised belly stalls, bad belly stalls and so on.