Without opening your mouth to remove bones, you can prepare a special knife when removing fish bones, which does not need to be too sharp. Before deboning, clean the gills, dry the water, then put them on the chopping board, lift the gills cover, and cut off the spine. Then the spine of the fish tail needs to be cut off, so don't turn off the fish tail. Hold the fish body with the left hand, and hold the knife with the right hand. Then lift the gills cover and push it toward the spine surface, and then split it slowly toward the abdomen and tail, until it reaches the hilum, and do this on both sides. This way,

The method of removing fishbone with small opening is more convenient than the above method, that is, make an incision at the entrance and parotid gland, then cut off the spine, put a knife in the entrance and exit, separate the bone from the meat, and then extract the fishbone from the incision.

The way to remove the fishbone with a big opening is to put the fish's head outward, with the fish's stomach resting on the left hand and the chopping board lying flat, then hold the fish's stomach with your hand, and then take the knife in from the spine with your right hand, and then split it all the way to the fish's tail, and then pull it back with your left hand, so that the crack can be enlarged, and then cut off the spine from the sternum, the other side of the spine and the sternum, and then cut off the fish's tail.

If you want to take out the fish bones, you can put the fish head outward, still put the belly of the fish close to the left hand and the back of the fish close to the right hand, lay it flat on the chopping board, open the fish to expose the sternum, and then push it in with a knife slightly inclined against the sternum, so that the fish can be separated from the sternum, and the other side can do the same, so that the fish's body can be guaranteed to be intact.

Extended data

How to clean fish?

1 Scrape the scales with a blunt knife or spoon: Scrape the scales in the opposite direction to the growth direction of the scales, from the fish tail to the fish head. Put the tool behind the fish scales, and push it up and down like a spoon to pry the fish scales loose.

2. Cut the belly of the fish from the anus to the head of the fish: insert it from the anus with a sharp knife, cut it along the belly of the fish to the head of the fish until it is below the fin.

3. Dig out the internal organs of the fish with your fingers or a spoon with a blunt edge: put your hand or spoon into the belly of the fish and take out the contents.

4. Grab the dorsal fin hard and tear it off from the fish tail to the fish head: grab the fin at the tail tightly and pull it quickly in the direction of the fish head, and the fin will fall off the fish body cleanly.

5. Clean the fish: scales may still be attached to the fish, and there may be blood and visceral residues in the fish belly, so it is necessary to clean the fish inside and outside.