Question 2: How to get rid of hairtail bones and bones 1. Gill division.
1, wash the fish, remove the scales, gills and fins, and take out the internal organs from the gills.
2. Dry the water, put it flat on the vegetable pier, lift the gill cover, and cut off the part where the head is connected with the spine (don't cut off the meat and skin).
3. Then use a flat-bladed steel knife or bamboo knife (cut into a steel knife shape with bamboo pieces) to extend into the fish from the gills, and slowly push the fishbone to the fish tail, so as to separate the fishbone from the fish. First, treat the abdomen and then the back.
4. Then turn the fish over and use the same method to separate the fishbone and fish on the other side. Then break the coccyx from the fishtail, being careful not to cut the skin (that is, the fishtail is still connected with the fish through the skin), and gently take out the fishbone from the gills.
5. The advantage of this method is that it can keep the skin of fish intact and is suitable for making high-grade dishes. However, when selecting materials, it should not be too big, too big and hard to take, and it is generally better to choose about 600 grams of fish.
Second, back division
1, out of the spine. After scaling, gills and fins are removed, put the fish flat on the pier, with the head facing outwards and the fish back facing right.
2. Hold the belly of the fish with your left hand, put the knife in the upper part of the spine of the fish with your right hand, make a slit from the back of the gills to the tail, and then lift it with your left hand holding the belly of the fish to make the slit open.
3. Then stick the bone from the seam to the inside, slice the fish's spine, and connect the fish's sternum with the spine (you can't break the meat of the fish's belly when slicing).
4. When the spine of the fish is completely separated from the fish, turn the fish over so that the head faces inward and the fish back faces right, and place it on the vegetable pier, and then use the same method to separate the other fish from the spine.
5. Then pull out the back bone from the back knife edge and cut off the spine near the fish head and fish tail. The whole skeleton of the fish body is basically taken out, and the head and tail are still connected with the fish.
6, chest ribs. Put the fish belly down on the pier, turn the fish from the knife edge with your left hand, and the root end of the sternum is exposed at the place where the cut sternum is connected with the spine. Put the knife in the sternum slightly obliquely with your right hand, and pull it out from the fish head to the tail, first separating the sternum piece near the fish tail from the fish body.
7. Lift the sternum near the fish tail with your left hand, and use a knife to separate the sternum near the fish head from the fish body, so that all the sternum on one side will be removed. Then turn the fish around and use the same knife to remove the sternum on the other side.
8. Finally, put the fish together. The appearance still maintains the complete shape of the fish.
Question 3: How to remove fish bones? Removing fish bones is also called bone removal. There are several methods for removing fish bones, such as raw removal and cooked removal:
First, cooked:
After the fish is cooked or steamed, take out the head, bones and bones. This method is more convenient.
Second, the demolition:
1, cut off the fish head after covering the bone on the gills of the fish, and then insert the knife into the spine, with the belly of the fish facing outward and the back facing inward, and grasp the upper half of the fish belly with the left hand.
2. Batch the second half of the fish belly, the fish turns over, and the knife still runs against the spine, and batch the other half.
3. Then the skin of the fish is facing down, the belly is facing the left, and the fishbone is approved by the oblique knife. If you want to peel, the big fish can cut from the middle of the fish to the skin of the fish, and the knife edge is attached to the skin of the fish, and the knife body is pushed forward obliquely to remove half of the skin.
4. Then grab the fish skin and batch the other half of the fish. If it is a small fish, the knife can be fed from the joint of the tail skin and meat, and the fingernail can hold down the fish skin oblique knife and push forward to remove the fish skin in batches.
Third, the whole fish deboning method:
If you want to cook colorful dishes, such as "stuffed fish with eight treasures" and "pocket fish", you should take the whole fish deboning method.
The method is 1, so that the belly of the fish lies on the anvil with its back facing to the right, and the knife sticks to the back bone of the fish and goes in horizontally, reaching the belly of the fish and cutting off the joint between the spine and the ribs (without damaging the skin).
2. Then the fish turns over, opens the spine and meat at the other end, cuts off the spine near the head or hoes it off, pulls out the spine, and cuts off the spine at the fish tail.
3. Then, put the fish belly down on the chopping block, open the fish meat to expose the ribs at the root end, insert the knife obliquely to separate the ribs from the fish meat, and remove the ribs on both sides, that is, the head and tail still exist, and the middle part is boneless, which still keeps the fish shape intact.
Question 4: How to remove the fishbone from the raw fish? Cut off the fish head from the two fins and split it for standby. 2 Hold the fish body with your left hand, and the fish will cut half of the fish with force from the back of the right knife. When it reaches the belly of the fish, the blade will shift and continue to cut along the ribs. The last half of the fish is finished. The same method. Do the same for the other half. If you make fish fillets. Wash the fish skin down. Slice the fish out by slicing. 3 ~ 5 mm is appropriate. Otherwise, it is too thin and will break when conditioning. It's best to have a good knife skill and the same thickness of fish slices, otherwise a pot of meat slices will be both raw and cooked, giving people an immature feeling.
Question 5: How to remove the fishbone cleanly? This is what I did. First, I steamed the fish, then slowly removed the fishbone. The porridge was almost cooked, and then I put it in for two or three minutes. See the original post > >
Question 6: How to get rid of fish bones How to get rid of fish bones is also called bone removal. There are several methods, such as raw removal and cooked removal. One-cooked removal: after the fish is cooked or steamed, take out the fishbone of the fish head. This method is more convenient for secondary removal: firstly, cut off the fish head after covering the bone on the fish cheek, and then put the knife into the spine, with the belly facing outwards and the back facing inwards. The left hand grabs the upper half of the fish belly and batches the lower half of the fish belly, and the fish turns over. The belly faces to the left, and the oblique knife will remove the fishbone. If you want to peel the fish, the big fish can cut it from the middle of the fish and cut it to the skin. The blade is attached to the skin, and the side of the knife is pushed forward obliquely, so as to remove half of the skin and then grab the skin. If the other half of the fish is a small fish, you can enter the knife from the joint of the tail skin and meat, and press the fingernail with the oblique knife to push it forward, and remove the skin in batches. Three whole fish deboning method: If you want to make colorful dishes, such as stuffed fish with eight treasures. The whole fish deboning method is to make the fish belly lie on the anvil from the left back to the right, and the knife sticks to the fish back to the fish belly, cutting off the joint between the spine and the ribs (without damaging the skin), then the fish turns over, cutting off the spine and the meat at the other end, cutting off the spine near the head or hoeing it by hand, pulling out the spine, cutting off the spine at the fish tail, then putting the fish belly down on the chopping block, and opening the fish to expose the ribs at the root end. That is, the head and tail remain, and the middle part is boneless, and the deboned fish still keeps its fish shape intact. Disposal after bone removal: fish head: close to the back end of pectoral fin, cut off the pectoral fin in a straight line and ask to stay at the head of the fish. Fish head should be braised head, tail, head, tail soup, casserole fish head, fish tail: close to the front end of the hip fin, cut off the hip fin in a straight line and ask to stay at the tail of the fish. The middle part of the fish, such as fish tail, should be braised in water. Cut off the
Question 7: How to remove fishbone from fresh fish when making fish balls? You should be talking about the broken bones in the fish. I'll tell you how to pick them. It's very simple. All you need is a clean chopping board and a kitchen knife. First, just like the basic practice, bone removal and meat extraction, and chop them into fish with the back of the knife. Pay attention to the back of the knife, so as to prepare for the next picking. Second, pay attention to picking the thorns. Put the fish flat on the chopping board, wipe it on the chopping board obliquely with the blade, and make it thinner, so you can see the thorns in the meat. Don't worry, wipe some and pick some, and it will be finished in a moment, mainly because of patience! Chefs are not so easy to be, hehe.