How to cut blackfish into fillets:

1, will handle the blackfish with a cloth to wipe clean water, placed on the same without a little bit of water on the chopping board (if you still feel slippery on the pad piece of towel operation). With a knife from the side of the tail of the fish began to cut vertically, feel cut to the fish bone, will be cut across the knife close to the fish bone to the head of the fish. After cutting a few centimeters across, when you feel that the knife is touching the large spines of the blackfish, cut the knife along the fins and forward to the side.

Method 2:

How to fillet blackfish

1, whole live blackfish, scaled, open belly wash.

2, start cutting the fillet, starting from the head down. Be careful to cut down the meat on the back together.

3, 2 slices of fillet are cut down.

4, cut down the fillet, and the belly of the bone, but also to remove.

5. Boned blackfish meat.

6, a pile of blackfish bones, later boiled soup with.

7, cut fish fillets. First cut a piece, not to the head, and then cut a piece. This makes a butterfly shape. It's a better look.

8, a cutting board of butterfly fish fillets. It's a little nicer to look at.

9, cut down the skin of the fish do not lose, later together with the soup, fish skin has gelatin.

Stewed blackfish practice:

Materials: 1 blackfish, 1 portobello mushroom, 1 tomato, 3 cockles mushrooms, pepper moderate, ginger moderate, salt moderate, oil moderate, mustard leaves moderate.

Steps

1. Wash all the ingredients, and ask someone at the fish stall to help you remove the scales and guts of the blackfish.

2. Chicken leg mushrooms cut rolling knife block spare.

3. Mushrooms cut into thin slices.

4. Cut the tomatoes into cubes and set aside.

5. Cut mustard leaves into thin julienne strips.

6. Heat a pan with a moderate amount of oil, place the blackfish in the frying pan and fry the blackfish over low heat until it changes color