1. Hypophthalmichthys morhua 1 let the store help slaughter good, go home and wash with water, including the black film in the belly of the fish together with the tear off and wash clean, control the water and put in the refrigerator to refrigerate for 30 minutes to take out, put on the board
2. Right hand holding the knife, will be tilted outward at a 45-degree angle, from the head of the fish body close to the fish, gently scrape to the tail, scrape off the black mucus on the front and back surfaces of the fish body, rinse with water. Scrape the black mucus from both the front and back surfaces of the fish, and rinse with water
3. Hold the head of the fish in your left hand, hold the knife in your right hand, and use the knife to make a deep cut in the back of the front fin of the fish to the middle bone position
4. Gently break open the incision slit with your hand and you'll see a white dot similar to a thread, which is a fishy thread
5. Gently pinch the white dot between the left thumb and forefinger, hold the knife with your right hand, and use the knife to cut the white dot with your right hand, and use the knife to cut the fish with your right hand, and use the knife to cut the fish with your right hand, and use the knife to cut the fish with your left hand. White spots, the right hand holds the knife, with the back of the knife gently tapped the fish body, the left hand slowly and gently fishy line tugged out
6. tugged out of the fishy line
7. fishy line in the body of the fish on both sides of the fish, the fish will be turned over, the left hand to hold the head of the fish, the right hand to hold the knife, the knife in the back of the fish's forefin deep cuts to the position of the middle bone, you will see a white similar to the white spots of the threads, this is the fishy line
What is a fishy line
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How to divide a whole fish and how to cut a fish fillet with a knife
How to divide a whole fish and how to cut a fish fillet with a knife (Photo credit: photo.com)
8. The thumb and forefinger of the left hand gently pinched the white spot, the right hand held the knife, gently tapping the fish with the back of the knife, and slowly and gently tugging the fishy threads out of the fish with the left hand
9. Another tugged out fishy threads
9. The left hand held the knife, and tapped the fish with the back of the knife, slowly and gently pulling the fishy threads out of the fish
10. p>10. Hold the head of the fish with your left hand, hold the knife with your right hand, and place the knife where you just made a deep cut in the back of the fish's forefin
11. Forcefully cut off the head of the fish
12. Press down on the upper part of the fish's body with your left hand, hold the knife with your right hand and place it on the tail end of the fish close to the main bone of the fish, and cut the knife vertically until it stops at the main bone of the fish
13. Hold the knife in your right hand so that the back of the knife is parallel to the fish, and move the knife towards your left hand
14. The belly of the fish and the bones of the fish will be separated
15. Flip the fish over, hold down the upper part of the fish with your left hand, hold the knife with your right hand and place it at the end of the fish near the main bone of the fish, and vertically cut the knife until it stops at the main bone of the fish
16. The back of the knife is parallel to the body of the fish, move the knife towards the left hand, and the other piece of the belly of the fish is separated from the bone
17. Take a piece of the belly of the fish, the back of the knife is parallel to the belly of the fish, and the blade of the knife is facing towards the belly of the fish
18. Press down on the belly of the fish with your left hand, and hold the knife in your right hand and gently move the knife towards the left hand position
19. The belly of the fish and the back of the fish are separated
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20. Take the back part of the fish, the left hand presses on the edge of a section of the back part of the fish, the right hand holds the knife and the back of the fish into a parallel line state, the blade of the knife faces the left hand and gently moves the knife to cut the fish skin and stop, do not cut off
21. Cut a piece of the fish meat and the entire back of the fish is a hinge state
22. The left hand presses on the cut part of the fish, the right hand holds the knife and the back of the fish into a parallel line state, the left hand holds the knife and the back of the fish into a parallel line state, the left hand holds the knife and the back of the fish into a parallel line state. The blade of the knife faces the left hand and gently moves the knife, cutting to the skin of the fish and stopping to cut off
23. Repeat steps 20 to 22, the entire back of the fish is cut into a hinge-shaped fish slices
24. The left hand is pressed on the tail of the fish, and the right hand holds the knife and cuts the fish bone into segments, so that the bone and the tail of the fish are separated
25. and the tail of the fish.