Blackfish as a practicing object to demonstrate:
The cleaned fish dry moisture on a dry cutting board, if you feel slippery can be padded with a towel. Dry the clean blackfish and place it on a dry cutting board, or a dry towel if you feel slippery. Holding the knife in your right hand, start cutting vertically from one side of the fish tail, and when you feel the tip of the knife touching the fish bone, cut the knife across the bone towards the head of the fish. After cutting a few centimeters across, when you feel the knife touching the large thorns of the blackened fish, cut the knife along the front side of the fins.
This way, you can cut away the large spines of the blackfish, and keep slicing until you reach the head of the fish, and then you can smoothly cut off the entire top half of the fish.
Concocting just the way to slice the other half, get two pieces of fish after the bones of the fish head to save another use.
4. To skin the fish: take a piece of fish, skin side down, cut at one end of the fish to the skin, do not cut off, and then, with the left hand tugging at the end of the fish skin, the right hand to push the knife along the skin horizontal cut, it is very easy to let the skin and the flesh of the fish separate.
5. Slicing the fish: Tilt the knife to slice the fish into thin slices, the thinner the slice, the better, the smaller the angle of the knife tilted to the plate, the wider the slice of fish.
6. To cut fish slices easily and beautifully, you can cut the slices to one-third of the time, use the fingers of your left hand to press the slices of fish, the tighter the pressure, the easier the slices will be.