How to cut the black fish into the fillet, how to cut the black fish fillet

The fish method is not complicated, but some friends will have a headache when handling fish, especially the fish slicing needs to be very careful. Black fish is a good tonic, and the nutrients can be absorbed by our body by cutting it into slices for cooking. The following will introduce you to how to slice the black fish.

1. Whole live black fish, remove scales, open belly and wash.

2. Start cutting the fish steak from the bottom of the head. Be careful to cut off the meat on your back together.

The fillet fish steak is all cut off.

4. The cut fish steak and the bones on the stomach should be removed.

5. Boneless black fish meat.

6. A bunch of black fish bones, waiting to be used to boil the soup.

7. Cut the fish fillet. Cut one slice first, don't finish it, and then cut another slice. This makes it a butterfly shape. It's better.

8. A butterfly fish fillet on a cutting board. It's better.

9. Don't throw away the cut fish skin, wait for the soup to be boiled together, the fish skin has gelatinous texture.

Fish stew. Ingredients: 1 black fish, 1 mushroom, 1 tomato, 3 chicken leg mushrooms, appropriate amount of pepper, appropriate amount of ginger, appropriate amount of salt, appropriate amount of oil, appropriate amount of mustard leaves.

Steps. 1.All the ingredients were washed, and the black fish asked others to help remove the scales and gutts at the fish stall.

2.Cut the chicken leg mushrooms into hob pieces and set aside.

3.Cut the mushrooms into thin slices.

4.Cut the tomatoes into cubes as well and set aside.

5.Mustard leaves cut into thin strips.

6.Heat the pan and add an appropriate amount of oil, put the black fish in the oil pan, and fry the black fish over low heat until it changes color.

In fact, it is said to be a fish fillet, not to say that it is a fish fillet, sharpen the knife quickly, and then diagonally slice the fish to the next fillet, as thick as you want, just be careful not to hurt your hands.

The trick of cutting black fish fillets]: 1. To follow the texture of the fish meat, if you can't understand the texture, then the fish tail is on the left, the right hand holds the knife, the blade is obliquely to the direction of the fish tail, and the angle of the blade tilt determines the size of the fish fillet; 2. Cut double flying pieces, that is, the first blade is not cut off from the fish skin, and the second knife is cut off again. Not only does the double fly piece better retain the nutrients of the fish, but it also allows you to eat larger pieces of fish.

Ingredients】 1 black fish; 【Method Steps】 1. Black fish cleansing: wash the blood and black membrane in the fish belly, thoroughly scrape off the fish scales and mucus on the surface, and soak it in water with a few drops of white vinegar and green onion and ginger for about 10 minutes. 2. Slice two fish meats and remove the large spines in the abdomen; 3. The tail of the fish is on the left, and the right hand holds the knife, and the piece is double-flying; 4. Slice good fish fillet, large fish fillet connected to the skin of the fish.

Blackfish is one of our more popular foods, but slicing blackfish requires skill. Then the black fish is cut into fillets.

Tools Raw material: black fish.

1. Wipe the processed black fish with a cloth and put it on a cutting board that also has no water (if you still feel that Qingmeng regrets slipping, you can use a towel). 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, if you feel the knife touching the big spines of the black fish, cut the knife forward along the fin. 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. Then use the same prudent method to slice and cut another half, so that after two pieces of fish, the fish bone and fish head are of other uses.

3. Take a piece of fish body, the skin of the fish is facing down, cut at one end of the fish to the skin of the fish, do not cut off, and then, with the left hand to drag one end of the fish skin, the right hand pushes the knife along the skin of the fish to cut horizontally, it is easy to separate the skin from the meat.

4. Use the knife to slice the fish into thin slices, the thinner the fish fillet is better under the condition of ensuring that it is not broken, the smaller the angle between the knife and the cutting board, and the wider the fish fillet will be cut.

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

How to cut black fish fillets:1. Choose a black fish of about 2 catties, remove the internal organs, and clean it.

2. Prepare a slightly thinner knife and a clean rag. The function of the rag is to prevent movement and slippage when cutting.

3. Hold down the head of the fish with your left hand, and use a knife to cut down from the neck of the fish, all the way to the bones.

4. Then continue to hold down the head of the fish, the blade sticks to the fish bone, and the knife is cut horizontally towards the tail.

5. Hold the knife slowly towards the tail cross-cutting movement, the blade should not be turned up, and the fish bone should always be attached.

6. When cutting, hold the rag in your left hand, follow the blade to move, and press.

7. Hold the knife and cut it all the way to the tail of the fish.

8. After one side is cut, cut the other side in the same way.

9. After both sides are cut, use a knife to slowly cut the real fish fillets into thin slices. The required black fish fillet is formed.

How to cut black fish fillet: hold down the fish body with one hand, use a knife to close the fish bone to slice the fish body horizontally, place the fish skin down, hold down the fish meat, and take a knife to slice the fish obliquely into a fish fillet of about centimeters.

The scientific name of the black fish is snakehead, also known as raw fish, thunderfish, mullet, snakehead fish, etc., in the biological classification belongs to the animal kingdom, chordates, radial-finned fishes, perciformes, snakeheads, snakehead freshwater fishes, in fact, the black fish is also the most widely distributed and highest-yielding fish species in the snakehead family, and there are distributions in various places in China except for the western plateau area.

Snakehead is a ferocious meat feeder and a hophoric fish. The predator varies with the size of the fish. Seedlings with a body length of less than 3 cm feed on copepods, cladopods and midges larvae, while seedlings with a body length of less than 3-8 cm feed on larvae of aquatic insects, tadpoles, small shrimp and larvae.

How to clean the black fish1. Clean the black fish and scald it with hot water to remove the mucus on the surface of the black fish.

2. Sprinkle a little salt on the black fish and rinse it with water a few times to remove the mucus on the surface of the black fish.

3. Sprinkle some flour on the black fish, knead it repeatedly, and finally rinse it with water to remove the mucus.