Blackfish filleting 9 steps:

1, wash the fish, put the cleaned fish on the board, left hand grab the fish body to hold down, right hand with a rolling pin or the back of the knife on the top of the head of the fish pounded a few times, so that the fish stupor to reduce the struggle.

2, whole live blackfish, scaled, open belly wash.

3, start cutting the fillet, starting from under the head. Pay attention to the back of the meat to be cut down together. 2 pieces of fillets are cut down.

4, cut down the fillet, and the belly of the bone, but also to remove.

5. Boned blackfish meat.

6, a pile of blackfish bones, later boiled soup with.

7, cut fish fillets, cut a piece first, not to the head, and then cut a piece. This makes a butterfly shape. It's a better look.

8, cut down the skin of the fish do not lose, and then simmering soup together, fish skin has gelatin.