1. First of all, when making fish balls, you can choose fish with fewer fishbones, such as grass carp. This kind of fish can directly pick up the big thorn and chop the small thorn with a knife after slicing.

2. If you don't think chopping is very good, you can learn how to pick thorns. After slicing the fish, spread the fish evenly on the chopping board and wipe the fish on the chopping board obliquely with a blade. Rub it thin, and you can see the thorns in the meat. This process needs patience and care, otherwise it is difficult to pick all the thorns. This is the first method.

3. There is a second kind, that is, after slicing the fish, beat the fish with the back of a knife until it is tender, and then carefully check it with a knife.

4. Now, generally speaking, you can wash the fish directly and take it to some stalls. Some meat pickers specialize in this, which saves labor and makes fish balls clean and smooth.