1. Use professional barb or fishbone pliers. These tools can quickly find fishbones on ingredients and easily remove them.
Step 2 use a knife. Put the fish on the chopping block and gently scrape the thorns off the fish with a knife. This method requires some skill and patience, but it works well.
3. Tweezers disinfected with alcohol. Gently pull out the fishbone with tweezers. This method is suitable for larger fishbone and smaller fishbone.
4. Use scotch tape. Stick the scotch tape on the fish, and then pat it gently to make the fishbone stick to the tape. This is a simple and easy method, which is suitable for smaller fishbone.
5. Soak the fish in cold water for a period of time. Doing so can make the fishbone hard and prominent, and it is easier to find and take out. Be careful when handling fish, so as not to hurt your fingers.
Treatment of herring:
Clean up the blood in the fish's stomach first, then remove the gills, then cut the head and tail one by one, and pull out the fishing line while pumping the fish, and do the same on the other side. Then cut off the fins and slice the fish along the keel with a knife.
Clean up the blood in the fish's stomach first, then remove the gills, then cut the head and tail one by one, and pull out the fishing line while pumping the fish, and do the same on the other side. Then cut off the fins and slice the fish along the keel with a knife.
Then cut a knife directly at the spine to the skin of the fish, then make a 90-degree, draw a 7-shape, and then cut it in the opposite direction, so that the fish bones can be easily taken out, so that there are no fishbones on the whole fish. Take out the fishbone in the same way on the other side.
Cut the fish into fillets, clean them in a basin, then marinate the fillets, add salt, cooking wine and two spoonfuls of cassava starch, rub them evenly by hand, pour in cooking oil to lock the water, and put them in the refrigerator for 40 minutes.
Pour rapeseed oil into the pot, stir-fry the fish head, stir-fry the ginger slices, and then add boiling water. Fish soup boiled in boiling water is fresher and whiter. Cover the pot and bring to a boil. Stew for 20 minutes on low and medium heat.
Then put in the fish fillets with sauce. Bring the fire to a boil. Don't cover the pot. Add two spoonfuls of salt and a little white pepper to remove the fishy smell. Cook for two or three minutes and sprinkle with chopped green onion.