[How to bone the fish]_Fish_How to do

[How to bone the fish]_Fish_How to do

Although the flesh of the fish is delicious and tender, many people will face a problem when eating fish. There are too many spines in the fish, and some of them are too small to be found, so it is easy to appear in the process of eating fish.Fishbone stuck throat in this condition.

Parents with small children in the family will remove the bones of the fish before making the fish.

What would be the way to fish the bones?

1. After gill division, wash the fish, remove the scales, gills, and fins, remove the internal organs from the gills, dry the water, lay it flat on the vegetable mound, lift the gill cover, and cut off the part where the head is connected to the spineCut off the meat and skin), then use a flat-edged steel knife or bamboo knife (peeled into a steel knife shape from a bamboo blade) to reach into the fish from the gills, and then slowly push the fishbone close to the tail to separate the fishbone from the fish.Treat the abdomen and then the hips; then turn the fish over and use the same method to separate the fishbone and fish on the other side.

Then break the tailbone from the tail, taking care not to cut and break the skin (that is, the tail is still connected to the fish through the skin), and gently remove the fishbone from the gill.

The advantage of this method is that it can maintain the integrity of the skin of the fish body and is suitable for making high-grade alternatives.

However, it should not be too large when selecting materials. It is difficult to take too large spines. Generally, it is better to replace about 600 grams of fish.

2. Backsliding Backsliding is a commonly used method for deboning whole fish.

The operation is performed in two steps: ① spine out.

After descaling the fish, gills and fins, lay it flat on the vegetable mound with the fish head facing outwards and the fish’s back facing right.

The left elbow of the fish belly, the right hand with the knife close to the fish’s spine bones into the film, from the gill to the tail to make a knife seam, and then with the left hand of the sting fish belly to open the slit to open the seam.

Then stick the bone inward from the slit, and slice the spine of the fish into the place where the sternum and the spine of the fish are connected (you can’t touch the meat of the fish belly when filming).

When the spine of the fish body is completely separated from the fish meat, turn the fish upside down with the head facing inward and the fish back to the right, and place it on the vegetable mound, and then use the same method to separate the other side of the fish meat from the vertebrae.

Then pull out the spine from the blade of the main shaft, and cut off the spine near the fish head and tail.

The entire bone of the fish’s body was basically taken out. At this time, the fish’s head and tail were still connected with the fish’s meat;

Put the belly of the fish down on the vegetable mound, and open the fish from the knife with your left hand. At the point where the cut sternum is connected to the spine, the root of the sternum has exposed the meat.The knife is pulled out from the fish head to the tail. First, lift the sternum near the fish head away from the fish body, then lift the sternum near the fish head with your left hand, and use the knife to lift the sternum near the fish head from the fish.Just remove them all.

Then turn the fish over again and use the same knife to remove the sternum on the other side.

Finally, close the fish.

The shape of the fish remains intact.

Fish deboned by this method is suitable for making stuffed fish cakes.

3. Note that when whole fish is boneless, about 500 grams of fresh fish should be selected. Do not touch the skin during the initial processing. The internal organs can be removed (remove the bones together). If you want to remove internal organs, you can take them from the gill mouth.

The muscles of the fish are soft and easy to break. Be careful when handling the fish. The knife is accurate and the force is moderate.