1, the first time you catch a fish, it is usually a special big wooden stick. Give him a hammer on his brain to stop jumping, because jumping too much will hurt the meat.

2, bloodletting, this is the key. Cut the fish gills directly with a long knife, just like killing a chicken to wipe the neck. Killing a chicken is to cut the skin, killing a fish is to cut the gills, and the parts are all that part. After cutting, the golden gun is placed upside down on the boat and has a special bloodletting pool. Seawater must be used in the pool.

3. The above two processes should be completed in 20 minutes. The sooner, the better. Before the fish is stiff, it should be frozen directly below minus 18 degrees. Why is it MINUS 18 degrees instead of the best MINUS 65 degrees? Because the freezer of an ordinary fishing boat can only reach MINUS 18 degrees.

After 24 hours of freezing, the golden gun meat can be sashimi after being naturally unfrozen.

Someone will think? Why not eat the fish that has just been caught? It's fresher.

The reason is that some people say that freezing at MINUS tens of degrees is to kill all parasites, which makes sense. In addition, the fish after quick freezing has removed the fishy meat, which is the most important thing.