Blackfish is one of our more popular foods, but filleting blackfish requires skill. So blackfish filleting.

Tools / raw materials: blackfish

1, will be treated with a cloth to wipe clean the water of blackfish, placed on the same without a little water on the chopping board (if you still feel slippery on the pad piece of towel operation). With a knife from the tail side of the fish began to cut vertically, feel cut to the fish bone, the knife will be horizontal close to the fish bone toward the head of the fish cut.

2. After a few centimeters of horizontal cutting, if you feel that the knife is touching the large spines of the blackfish, cut the knife forward along the fins. This will be able to cut the blackfish's large thorns also cut away, has been sliced to the head of the fish in front of the heel, you can successfully cut off the upper half of the fish meat. Then slice the other half in the same way to get two slices of fish, and then use the bones and head for something else.

3, take a piece of fish body, skin side down, in one end of the fish cut to the skin, do not cut off, and then, with the left hand tugging at the end of the skin, the right hand to promote the knife along the skin of the fish across the cut, it is very easy to let the skin and the meat of the fish apart.

4, with the knife tilted to the fish sliced into thin slices, in the case of ensuring that does not break the fish slices of the thinner the better, the knife tilted with the chopping board the smaller the angle, slicing the fish slices will be the wider.

5, in order to slice the fish slice easily and beautiful, you can slice to one-third of the slice, with the fingers of the left hand to press the fish slice, the tighter the pressure, the slice of the more relaxed.