Fish should be cut quickly. Fish flesh is fine, short fiber, very easy to break. Cutting should be the fish skin down, the knife slant into the best along the fish spines, cut up to be clean. This way, whether you cook fish soup, fried fish, steamed fish after the shape is more complete.

As an example, cut grass carp:

Start from the tail, along the fish bone to the head of the fish to push the knife to cut through, just push the knife to stop the place to cut down, you can slice the next half of the fish, some of the small adhesion with a knife can be picked off. Use the same method to slice down the other half of the fish, resulting in two large fillets and the head with a large bone in the center. After the two sides of the fish sliced down, the remaining fish belly part of the center do not, the fish bone chopped into segments, and the fish head together. Come back to the two large pieces of fish and remove the large spines by following the grain. Then follow the grain of the fish meat to cut the fish into slices, not too thin, otherwise it will be easy to fall apart when cooking, but also not too thick, otherwise the fish will not be tender enough!