How to cut the fillet? How to cut a fillet?

Ingredients: 1 silver carp, 1 case board, 1 kitchen knife.

Cooking steps:1A silver carp weighing less than two catties is cleaned by removing the scales and gills (killing the fish, removing the scales, gills and belly to deal with the internal organs, and asking the owner of the fish seller to help deal with it).

2.Place the cleaned fish on a cutting board, hold the knife in your right hand and the body of the fish in your left hand, and cut the knife from the tail of the fish. Push the knife flat along the fish spines to the head.

3.Push the knife closer to the head of the fish and cut it off, and half of the fish will be separated.

4.Turn over to the other side. In the same way, cut the knife from the tail of the fish and push it flat along the bones towards the head of the fish.

5.Cut off near the head of the fish.

6.Take half a fish and slice it down along the large spines in the fish's belly.

7.Place the fish on the cutting board.

8.Hold the knife in your right hand, press the fish with your left hand, and gently push the knife at an angle of 45 to slice the fish fillet (the knife needs to be sharp, easy to cut).

9.Slice from the tail and cut the blade diagonally into left and right thick loins.

10.Eat all the fillets in the same way, the fillets closer to the head will be larger.

Ingredients: 250g black fish fillet

The first step is to remove the internal organs of the black fish and wash the scales, as shown in the figure below

The second step is to remove the bones of the black fish, as shown in the figure below

The third step is to remove the skin of the boneless fish slices and remove the meat, as shown in the figure below

Step 4: Finally, slice the fish into slices, as shown in the figure below

Fish fillet, with yellow croaker or mackerel as the main ingredient. Pound the fish into a thin paste, add a small amount of salt and condiments, stick an appropriate amount of potato flour, and then grind it into a thin skin and cut it into thin strips, which is the fish noodles; When cut into chunks, it is called a fillet. Chinese's'There must be fish on the table, and there are many ways to do it, but fish fillets are rare, so some people don't know how to cut fish fillets, so let me introduce you to how to cut fish fillets, let's go and see together.

How to cut the fish fillet

1. Cure the grass carp, first knife from the tail. (Actually, I should have cut the fins first, look at my laziness, don't learn from me.......)）

2. Push the knife along the fish bone to the left, that is, the head of the fish.

3. When pushing to the head of the fish, pull out the knife.

4. Cut it in the place where the knife just stopped, and you can slice the bottom half of the fish, and some small adhesions can be cut off with a knife.

5. Use the same method to slice the other half down, and the result is that two large pieces of fish fillet and fish head are connected to a big bone in the middle.

7. Chop the fish bones into sections and put them together with the fish head.

8. Then process the two large pieces of fish meat, and remove the big thorns along the lines.

9. Then cut the fish into slices along the texture of the fish, not too thin, otherwise it will be easy to fall apart when cooking, but not too thick, otherwise the fish will not be fresh and tender enough!

1. First of all, we clean the internal organs of the crucian carp we bought, and then separate the head and body of the fish with a slim knife.

2. Put the fish body on the cutting board, use a knife to clip into the tail of the fish, and cut in parallel.

3. Be careful, and then we see that the body of the fish is divided into two parts.

4. Next, turn the fish body over, and also use a knife to cut the other half of the fish body in parallel (the middle part is the fish steak). And separate the fish maw.

5. Then we see that the place that can be used for slicing fish is the fish on both sides. Then use a knife to slice the fish diagonally, and be sure to make it as thin as possible, so that the fish is delicious.

6. Finally, make the fish fillets and put them on a plate for later use.

7. Cut the other parts into evenly sized pieces and set aside. A whole fish is thus made.

To cut the fish into a fillet, you can first cut the fish in half from the vertebrae, remove the bones and bones, and then cut the fish into thin fillets with an oblique blade.

Ingredients: 1 tarpon, 1 cutting board, 1 kitchen knife.

Cooking steps:1A tarpon, less than two catties, remove the scales and gills and clean them (kill the fish, remove the scales, remove the gills and break the belly to deal with the internal organs, and let the boss who sells the fish help deal with it).

2.Place the cleaned fish on the cutting board, hold the knife in your right hand, hold the fish body with your left hand, and lower the knife from the tail of the fish, and push the knife along the bones to the head of the fish.

3.The knife is pushed close to the head of the fish and cut off, and half of the fish is separated.

4.Turn over the other side and do the same thing, starting with the tail of the fish, and pushing the knife along the bones to the head of the fish.

5.Cut close to the fish's head.

6.Take half of the fish and peel the large spines off the belly of the fish.

7.Arrange the fish on the cutting board.

8.Hold the knife in your right hand and press the fish with your left hand, and gently push the knife at an angle of 45 to slice the fish (the knife needs to be sharper, so it is effortless to cut).

9.Starting from the tail, the slice is slipped diagonally into a fillet about a centimeter thick.

10.In the same way, all the fillets are done, and the fillets near the head are larger.

Recipe Tips:

The knife needs to be sharper, the cut is effortless, and the fillet is beautiful. Beginners must be careful with their hands, move lightly, slowly, and don't cut your hands.

Fillet 1Wipe the processed black fish with a cloth and put it on a cutting board that also has no water (if it still feels slippery, put a towel on it). Use a knife to cut vertically from the side of the tail of the fish, and when you feel that you have cut the bone, you will cut the knife horizontally against the bone to the head.

2.After cutting a few centimeters horizontally, when you feel that the knife has touched the large spines of the black fish, you will cut the knife forward and sideways along the fin.

3.In this way, the large spines of the black fish can also be cut away, and the slices can be cut all the way to the head of the fish, and the upper half of the fish can be cut off smoothly.

4.Remove the skin of the fish: Take a piece of the fish body, the skin side down, cut the end of the fish to the skin, do not cut off, and then, with the left hand to pull the end of the skin, the right hand pushes the knife along the skin of the fish cross-cutting, it is easy to separate the skin from the meat.

5.Slice and cut the fish into thin slices with a knife at an angle, the thinner the fillet is as good as possible while ensuring that it does not break, and the smaller the angle between the knife and the cutting board, the wider the slice will be.

6.If you want to cut the fillet easily and beautifully, you can press the fillet with the fingers of your left hand when the slice is one-third of the cut, and the tighter you press, the easier it will be.

01 Grass carp clean, cut off the internal organs of the fish maw, and dig out the gills. Knife from the tail.

02Cut to the bones and push in the direction of the head.

03Cut to the head of the fish, stop, and pull out the knife.

04 Cut it where it just stopped.

05 When you cut the bone, stop the knife, and cut off half of the fish.

06 Cut off the other half in the same way.

07 discard the belly of the fish.

08 Remove it in the direction of the large bone spur.

09Then slice along the texture of the fish.

10Then the fish is sliced and ready to cook.

Cut the fish into two millimeter slices.

I think that the fish should be sliced by washing the blood of the fish, splitting it in the middle with a knife, kicking the bones out, and then slicing the shoes. Slice it one by one.

There are many dishes that use fish fillets, but how do you make fish fillets? Maybe many friends don't know. Next, I will use the best method to explain to you the methods and skills of slicing fish fillets.

Cut off the head of the fish.

Slice one side of the fish off with a knife against the backbone, flip the fish over and slice the other side off.

Gently press the flesh with one hand and the belly of the belly with a knife with the other.

Place the fish skin side down on a cutting board, gently press the fish with your left hand and make a 2 mm thick fillet with an oblique blade with your right hand. 

Lesson learned: First of all, you must have the right knife at hand. As the saying goes, "if you want to do a good job, you must first sharpen your tools", the knife must be sharp, so that you can use very little force to cut the fish bones and slice out a thin and uniform fish fillet. It is best to prepare two knives, a machete to cut the bones and a slice knife to slice the fillet.

Secondly, it is best to wipe the water on the fish dry, so that the fish can avoid sliding on the cutting board during the process of slicing the fish, which is easier to handle. If you still feel that the fish is slippery, you can put a rag on the cutting board, put the fish on the rag, and hold the fish with a dry rag in your hand.

Thirdly, the force must be uniform when the knife is lowered, so that the fish fillet will be thin and even. In addition, when slicing the fish, be sure to press the fish tightly with your left hand, don't worry about hurting your hand, if you don't press it tightly, it will be easy to hurt your hand. When the knife is down, you must be decisive, you must do it in one go, do not take out the knife and feed it again after entering the knife, so that the fish fillet is not only not good-looking, but also easy to break.

Also, if you want to make the fish fillet larger, the knife must be tilted, the angle between the knife and the cutting board is 30°, and the angle between the knife and the cutting board should be kept unchanged. If the fish is thick enough, it can be cut directly into slices, that is, the knife and the cutting board are at right angles. When slicing, be sure to cut from the head of the fish to the tail of the fish.

You must be patient when you get a film, and you must not give up if you feel a little difficult or annoyed after a few films.