The first method: Fish fillets are generally used for cooking and cooking. Choosing fresh live fish is the premise, otherwise the fish is soft and inelastic, easy to break after slicing, and has a bad taste.

After buying back the fish, kill it alive in time, wash it, cut off the tail of the fish head, cut it open along the spine with a flat knife, and slice the skin and bones of the fish.

Spread the fish horizontally on the chopping block, cut it into 3 cm long fillets from top to bottom with an oblique knife, put it in a container and paste it for later use.

The second method: buy bigger fish, grass carp and carp, wash your stomach, cut a knife under the gills of the fish and cut the fish along the main bone with a flat knife. Pull out the big thorn in the cut fish and cut it into pieces. Pay attention to the acute angle between the knife and the chopping board when cutting.

The third method: there are two ways to cut fish:

1: If you are a master, then cutting fish fillets is a matter of practice making perfect.

2: If you are a novice, first freeze the fish in the refrigerator, let it dry for a while after it comes out, and then cut it when it is hard, just like cutting radish slices. It's as simple as that!

Attachment: How to cut fish fillets so as not to be fragile?

1. Fried fish slices are common dishes in families: but it is not possible for every family to fry fish slices without breaking.

2. Some housewives don't peel the fish because they are afraid that the fish slices will be broken. In fact, this method is wrong, and the taste of fish fillets without skin is much worse.

In fact, there are two main reasons why fish fillets should not be fragile.

4. First of all, the blade should be cut along the direction of the fishbone, but not in the opposite direction:

5. Second, the tool pitch should not be too thick or too thin, generally around 3 mm ..