How to remove fish bones, how to remove fish bones How to get fish bones

There are two types of fish deboning: raw and cooked

1) Cooking is to remove the head, bones and bones of the fish after the fish is cooked or steamed. This method is more convenient.

2) The method of raw dismantling is: first cut off the head of the fish after the jawscap, and then put the knife against the spine and batch it inward, with the belly of the fish facing outwards and the back facing inward, and the left hand will grasp the upper half of the fish belly. Batch half of the fish belly, the fish turns over, the knife is still running close to the backbone, the other half is also batched, and then the fish skin is facing down, the belly is facing the left, the oblique knife will be the fish bones to the batch, if you want to peel, the big fish can be cut from the middle of the fish, cut to the skin, the knife edge is attached to the fish skin, the knife body is pushed forward obliquely, and half of the fish skin is removed.

Then grab the skin of the fish with your hand and batch the other half of the fish. If it is a small fish, the knife can be taken from the place where the skin and flesh of the tail are connected, and the fingernails can be pressed against the skin oblique knife and pushed forward to remove the skin.

If you want to make a flower dish, such as:"Eight treasures stuffed fish"、"Pocket fish"etc., then the whole fish should be deboned. The method is: make the fish belly to the left and the back to the right to lie on the anvil, the knife sticks to the fish's back bone horizontally, deep into the fish belly, and cut off the connection between the spine and the ribs (do not hurt the skin).

Then the fish rolls over, opens the other end of the spine and flesh, cuts off the spine near the head or with a hoe, pulls out the spine, and cuts off the spine at the tail. Then put the belly of the fish on the pier with the belly facing down, turn over the fish meat, expose the ribs to the root end, put the knife obliquely into it, so that the ribs are separated from the fish meat, and after the ribs on both sides are removed, the head and tail still exist, and the middle section is boneless, and the fish shape is still intact and the boneless fish is still maintained.

The head of the fish is cut off in a straight line against the back of the pectoral fin. The pectoral fins are required to remain on the head of the fish. The fish head should be made as braised head and tail, head and tail soup, casserole fish head, etc.

The fishtail is cut off in a straight line against the tip of the anal fin. The anal fin is required to remain on the tail of the fish. Fish tail should be used to shake water, braised fish tail, etc.

The middle of the fish is cut off based on the backbone bone, and the backbone bone is required to remain in the middle of the fish's meat. It is suitable for fish fillets, fish shreds, etc.

The fish belly file is cut off according to the backbone, leaving no backbone in the belly, which is actually the part left after the fish head, fish tail, and fish middle are removed. It is suitable for braised belly stalls, bad belly stalls, etc.

1. Select a grass carp and separate the fish meat on both sides; Use the back of a knife to chop lightly minced fish; Gently scrape the fish meat with the blade of the knife, so that the fish meat is scraped off along the blade, and the remaining fish bones can be touched on the skin of the fish;

2. If you don't pay attention to it, you can basically separate the fish meat and fish bones at this point, but if you want to continue to pay attention to it, at this time, the fish meat is also accompanied by a lot of small spines scraped down when scraping the fish, although these small spines will not cause harm to eating, but they are still very obstructive, so we have to continue to go down.

3. Put a piece of white pork meat at the bottom, spread the fish on the white meat and gently chop it with the back of a knife, and touch the white meat deeply; Scrape away the flesh so that the small spines are left on the white meat; At this time, there are no small thorns in the fish, and if you still want to keep improving, then you can continue to go down.

4. Stir the fish into minced fish with water and egg whites, which can be slightly thinner; Use a strainer to filter the minced fish, so that it can be foolproof, ensure that there is no small thorn in the fish, and there is no interference from the fish bones when eating!

It is very common to get stuck fish bones in daily life, if it is clear that there are fish bones stuck in the throat, and there can be obvious pharyngeal foreign body sensation, especially when swallowing, it is necessary to go to the hospital as soon as possible to let the doctor help find and remove the fish bones. If the bones are not visible to the naked eye, you can choose an electronic laryngoscope to remove the bones under the microscope, which is usually not particularly dangerous. In daily life, if there is a situation where the fish bones are stuck in the throat, you must not deal with it yourself, such as drinking vinegar, or eating steamed buns and swallowing rice balls, such a method is actually very dangerous, it is easy to take the fish bones to a deeper place, or let the fish bones pierce into the mucous membrane, in this way, it is more difficult to find the fish bones and take out the fish bones, so you must not do this.

If you have a fish bone stuck in your throat, you must seek medical attention as soon as possible and let the doctor help remove the fish bone.

1. First of all, scrape off the scales of the fish you bought, such as the gills of the fish with friendly celery;

2. Then cut off the fish head and chop the fish head in half;

3. To prepare to remove the fish bones, start from the main spine first, put the knife horizontally, and cut the fish head to the fish tail next to the main spine;

4. One side of the fish is removed from the main spinal bone, and the main spine on the other side can be removed in the same way, that is, the fish meat becomes 3 parts, the fish meat and the main spiny bone.

5. There are still a lot of small spines on the cut fish meat, and the removal method of the small spines is relatively simple, the fish part is facing up, and then cut obliquely with a knife so that the small fish bones are not removed;

6. Although most of the spurs have been removed after the oblique cutting, there are still some fish bones that have not been removed from the slag, so it is necessary to use a clamp to pull out the thorns one by one;

7. Next, remove the fish skin;

8. All the fish bones have been removed, and then the width can be easily cut into slices or pieces.

There are two ways to remove fish bones: cooked and raw

1. Cooking and dismantling is to cook or bend the fish to imitate steaming, and then directly take out the fish head, bury the fiber fish bones, and fish bones;

2. Raw demolition is to cut off the fish head after the cheek bone, and then cut the knife inward against the backbone, the belly side of the fish body is facing up, the back side is facing down, the left hand grabs the upper half of the fish belly, cutting off half of the fish belly, and then the fish turns over, the knife is still running close to the spine and hail bone, and the other half is also cut off, and then the fish skin is facing down, and the belly is facing the left side of the knife, and the fish bones can be removed.

Cut the fish body from tail to head and divide the meat on the left and right, and cut off the fish tail and pull the fish bones roughly.

Deboning steps: 1. Put the spices, onions and garlic above the fish on the side of the plate, and remove the fins.

2. Cut the fish body horizontally, from the tail to the gills of the fish, and cut until the fish bone. When operating, the force should be lightened to avoid crushing the fish.

3. Divide the fish body into two parts, the left and right, and push the fish out from the inside to the outside of Li Zhen from the halving place.

4. Then break off the tail of the fish.

5. Then pull the keel (the main bone in the middle of the fish) directly from the tail of the fish.

6. After the fish bones are pulled up, the meat can be divided.

Generally speaking, freshwater fish have more bones and less saltwater fish bones, which can be used as a reference when cooking. It is recommended to remove the bones of cooked fish when it is hot, and the fish bones will be better removed to avoid the fish bones and the flesh when the fish is too cold, and it will be difficult to destroy them. If you have a large or deep piercing bone, the pain does not decrease no matter how you swallow it, and if you do not see the bone, on both sides of the entrance and around the throat, you should go to the hospital**.

1. After buying the saury, put it in the water, and then soak it slightly, so that the blood on the saury can be cleaned, and soak it for about 10 minutes.

2. Then cut off the head of the saury, if you want to get rid of the bones of the saury, you need to cut off the head of the saury first, so that the bones of the saury can be easier to pull out.

3. Pick up the fish bones on the head. Then pick up the bones of the head, and then slowly lift the bones of the head so that the bones can be easier to remove.

4. Slowly pick out the fish bones with your hands. Then slowly pick up the fish bones with your hands, and pick them slowly with your hands, and the strength of your hands should be lighter, so that the fish bones and fish meat can slowly fall off.

5. Remove the tail of the fish. Then, after the bones are removed, when you get to the tail of the fish, you can cut off the tail with a knife, so that the bones and the tail can be separated, so that the bones can be completely separated, so that the whole bone can be removed.

6. Finally, pick out the fish bones scattered on the fish meat one by one, and then clean the fish bones.