2. Cut the fish into sections;

3. Press the fish section with one hand, and push the other hand close to the upper edge of the fishbone to feel the position of the fishbone and adjust the direction of the knife in time. If you don't cut well, buy more fish to practice first;

4. Remove the fishbone. Cut the fish head in half, put the fish under the slice, and the remaining fish bones ... If you like to eat bones together, you can also ignore this step;

5. Put the sliced fish horizontally and slice them one by one along the direction from the fish tail to the fish head with a knife. The thickness of each piece is about 5-7 mm, so pay attention here! Don't turn in the wrong direction, or the cooked fillets will break.

Fish must be air-dried or dried before slicing. When transporting knives, the knife method should be precise, accurate, fast, clean and neat, one knife at a time, and never hesitate or delay.

When slicing, it is necessary to use knife method and handle it well, so as to cut out transparent boneless fish pieces with the same thickness smoothly. When cutting fish fillets, we should not only hold high the skillful knife method, but also understand the texture and characteristics of the fish, know how to cut diagonally, transversely or directly, and ensure that the fishbone is not hidden under the knife.