Usually, after we buy fresh Duobao fish in the market, we can ask the vendor to clean it up, remove the internal organs and gills, and take it home to clean it, but sometimes we need to clean it up ourselves:

Clean the appearance of the turbot, drain and put it on the chopping board. As shown below:

Turn the cleaned Duobao fish upside down, and first find the right fish belly (the belly is very small), usually at the lower left of the head (the soft place is the belly).

Cut vertically at the softest part of the abdomen with a knife or scissors (be careful not to hurt the gall bladder), and cut the rectum with scissors or a small sharp knife. As shown below:

Remove fish gills by hand or scissors and wash them.

Then make an incision from the fish gills and take out the gills and internal organs.

Precautions:

It's more powerful for the fresh Duobao fish to be dying. Please press on the chopping board to operate.

Unlike many fish, Duobao fish has a layer of protective liquid on its body surface, which is very sticky and needs to be scraped clean repeatedly with a knife. If you want to clean it, scrape it every time and wash it again until it is not slippery. If this mucus is not cleaned, it tastes very bad after cooking, and it will feel very fishy.

Duobao is a scaleless fish, so it is not necessary to peel it. Just scrape it several times with a knife. At this time, mucus will be produced on the surface of the fish skin, which will be cleaned and steamed with the skin. After it is done, the skin is not hard at all. Of course, after eating and steaming, it will be peeled off.