How are the fish fillets cut out?

In the primary processing of fish, according to the species of fish and the growth structure of fishbone, the fishbone is removed with a blade. Take grass carp as an example. First, cut the back of the fish with a blade, so that the whole fish is divided into two parts. Then, take off the fish head, cut off the fish spine, and stab the fish ribs with an oblique knife. When using the blade fillet, you can slowly cut the knife according to your feelings and take out the small fork thorn with tweezers or toothpicks.

1, descaling and cleaning. When cleaning the fish, pay attention to clean up the black film in the belly of the fish. The swim bladder can stay.

2. Cut the fish head and tail.

3. Go to the spine.

Step 4 cut the spine into small pieces

5. Split the fish head in the middle.

6. Slice the ribs and cut into pieces. Be careful not to cut off the fishbone.

7. Start cutting fish fillets. Put the skin of the fish fillet face down on the chopping board, and the kitchen knife is tilted from beginning to end. Don't turn it upside down, or the small spines in the fish will be cut off and the fillets will not be eaten. When you cut the fish fillets, you can cut them piece by piece, so that the fish fillets will be butterfly-shaped.

Butterfly slices will stick together after sizing and pickling. When they are scalded, they need to be opened separately before entering the water, which will lead to different launching time of the fillets. Fish fillets in front and back, raw and cooked, will be very different, either too old or not. Just make it into pieces, and the blanching is simple and convenient, which ensures the softness of the fish fillets.