Method one

1 Buy a fresh piece of salmon from the seafood market and leave it in the freezer for 30 minutes, so that it will taste better. At the same time, it also saves us the trouble of freezing ice cubes.

2. Burn the chopping board and knife with medical alcohol or spirit Erguotou wine and disinfect it. Take the salmon out of the refrigerator, put it on the chopping block, remove the skin of the salmon with a knife, and throw away the skin.

3. Gently touch the vertical section of the peeled salmon with your hand. If there is a fishbone left, you will feel it easily. At this time, you need to use tweezers and scissors to gently pull out the fishbone.

4. Generally, when we go out to eat salmon sashimi or Japanese cuisine, the salmon slices will not be cut too thick. Since we cook them at home, we don't have to consider our own costs like the hotels outside. In fact, the slightly thicker salmon slices are delicious. Cut them boldly, but don't be too thick.

5. Slice the salmon with a top knife and a straight knife, and control the thickness by yourself. Cut it to the thin part of the fish maw and cut it with an oblique knife.

Method 2

1, cut the fish head and cut it off with a V-shaped knife. Fish head can be made into soup or steamed. The delicious soup has very good nutrition and taste.

2. Close to the vertebrae on both sides, take off two pieces of fish fillet, and use an elastic knife to divide it.

3. Batch the fish maw on the belly of the salmon, and you can make soup, which is delicious.

4, use tweezers to pull out the fishbone in the fish, and pull it out along the direction of the fish fillet, about 30 on both sides.