How to remove eel spines: ? Gill removal method and back removal method

I. Gill removal method

1. Wash the fish, remove the scales, gills and fins, and then take out the viscera from the gills.

2, dry water, flat on the pier, lift the gill cover, the head and spine connected to the part of the chop (do not cut off the meat and skin).

3, and then with a flat-edged steel knife or bamboo knife (with bamboo slices sharpened into the shape of a steel knife) from the gills into the body of the fish, close to the spine of the fish slowly to the tail, so that the spine of the fish and the fish meat separate, first deal with the abdomen, and then deal with the back.

4. Then turn the fish over and use the same method to separate the spines from the flesh on the other side. Then knock the tailbone off from the tail of the fish, taking care not to knock and cut the skin (i.e., the tail of the fish is still connected to the flesh through the skin), and gently remove the spines from the gills of the fish.

5, the advantage of this method is to keep the skin of the fish body intact, suitable for the production of high-grade dishes. But the selection of materials should not be too large, too large thorns hard to take, generally about 600 grams of fish is good.

Two, back in addition to the method

1, out of the vertebrae. After the fish scales, gills, fins, flat on the vegetable pier, fish head out, fish back to the right.

2, the left hand presses the belly of the fish, the right hand with a knife close to the upper part of the fish's vertebrae slice in, from the gills to the tail slice a knife slit, and then press the belly of the fish with the left hand to lift a lift, so that this slit mouth open open.

3, and then from the mouth of the slit to the bone inward slice, slice through the fish's vertebrae, and the fish's sternum and spine connected to the slice (the slice can not be touched to break the belly of the fish meat).

4, when the body of the fish vertebrae and fish meat completely separated, the fish will be turned over, so that the head inward, the back of the fish to the right, placed on the vegetable pier, and then the same way to make the other side of the fish meat separated vertebrae.

5, and then from the back of the knife to pull out the spinal backbone, near the head and tail of the fish will be chopped off the vertebrae. The entire skeleton of the fish body will be basically taken out, at this time the fish head and tail are still connected with the fish meat.

6, out of the chest ribs. Fish belly down on the pier, the left hand from the mouth of the knife to turn over the fish, the sternum and spine in the cut connected to the sternum root end has been exposed to the meat, the right hand will be slightly diagonally tightly close to the sternum down the slice into the knife from the head of the fish to the tail, first near the end of the fish sternal slice away from the fish body.

7, and then the left hand will be near the tail of the sternum lift, with the knife will be near the head of the sternum sliced away from the fish, so that one side of the sternum will be all taken down. Then turn the fish over and drop the head, and use the same knife to slice off the sternum on the other side.

8. Finally, close the fish. The shape still maintains the complete form of the fish.