How to remove the bones from the fish, how to remove the small spines in the fish

Fish meat is a very common thing in life, and the nutrients in fish meat are also very rich, eating fish often can not only supplement the calcium needed by the human body, but also help to improve the development of the human brain, there are many kinds of fish meat, but some fish bones are very few, some fish bones are very many, such as grass carp and carp fish bones are very much, so how to cut fish fillets without fish bones?

Explain the steps of slicing fish in detail.

Ingredients: 1 grass carp.

Tools: A kitchen knife.

1: Let the seller help deal with the grass carp in the market, and clean it after getting home.

2: In particular, the inside of the fish belly must be cleaned.

3: Remove the head of the washed grass carp and start the knife from the head of the fish.

4: Slowly slice the fish along the backbone of the fish to the end of the tail.

5: Once the tail is sliced, cut the meat with a knife.

6: At this point, a piece of whole fish has been removed.

7: Turn the fish over and start from the head.

8: In the same way, slice another slice of fish.

9: Start the knife from the back of the fish, about 45 degrees.

10: Gently slice the large spines on the belly of the fish.

11: This piece of fish belly bone is actually very thin, and it can be split in half and boiled with the fillet.

12: After removing the large spines in the belly of the fish, take a piece of fish, start the knife from the tail of the fish, and slice the fish into fillets diagonally. (I still use a kitchen knife, but because I want to shoot ** with my right hand, the kitchen knife is too big and unstable, so I use a knife to demonstrate).

13: Slice the fish as thin and uniform as possible.

14: Cut all the fish in turn, then start cutting another slice of fish.

Precautions: 1: When washing the fish, the black membrane inside should be completely removed, so that the fish is not fishy.

2: The knife of the fillet should be sharp, so that the fillet is not easy to rot.

3: When marinating the fish fillet, use chopsticks to stir gently, do not grab or stir in a circle, so as to avoid the fish fillet breaking and gumming.

4: The fish fillet should be marinated first for fishiness treatment and bottom taste, so that it will not be fishy when cooked.

5: The fish fillet must be cut as thin as possible, so that it will cook quickly when cooked, and the fish can be tender and delicious.

Nowadays, in supermarkets or vegetable markets, most of the fish sold are killed and processed, and you can cook directly when you buy them, but sometimes you will encounter live fish that have not been killed, and you need to kill them yourself, so how to kill the fish easily and completely?

1. How to kill fish?

1. Prepare tools.

A live fish, a pair of sleeves, a kitchen knife, a cutting board, a plate, and water.

2. Prepare to kill the fish.

Steps. 1. Protection work: In order not to get dirty clothes, you can wear a pair of sleeves, or you can tie an apron or something.

Steps. 2. Stun the fish: Put the fish on the cutting board, pat the fish head a few times with the back of the knife, and stun it for operation.

Steps. 3. Scrape off the fish scales: use the back of the knife to start scraping the fish scales obliquely to the fish head, scrape off the scales on one side and then scrape the other side, for the larger scales can be directly buckled off by hand, the fish scales at the fins and fish belly are more difficult to scrape, to scrape carefully, and then clean the whole fish with water.

Steps. Fourth, remove the internal organs: use a knife to cut the belly of the fish, start to take out the internal organs from the tail with your hands, be careful not to break the fish gallbladder, and then pick out the gills on both sides with your index finger, and then clean the fish inside and outside with clean water.

Steps. Fifth, to the fishy line: on the front and back of the fish head and tail of the fish each draw a knife, respectively, draw out the fishy line, the front and back of the fish head at the remaining fishy line can be pulled out, and then clean the whole fish with clean water, put it in a clean plate, the whole fish killing work is completed.

2. How to remove fish bones?

Many people don't like to eat fish, this is why, it is because of the trouble to pick the bones, so they are too lazy to eat, if the bone spurs are removed, only the fish is left, I believe many people like it, here is the introduction to the method of removing fish bones.

Method. 1. Take the carp crucian carp as an example, cut off the head of the fish, you can see that the fish has a main spine, put the knife horizontally, start from the main spine, next to the main spine from the head of the fish to the tail, so that one side of the fish is removed from the main spine, and the same method can remove the main spine on the other side; There are still a lot of small spines on the cut fish meat, the fish meat part is facing up, and then cut obliquely with a knife, most of the thorns can be removed, but there are still some fish bones that have not been removed, you can use the shaving thorns to pull out the thorns one by one, and finally remove the fish skin, and pull out the thorns.

Method. Second, take the carp as an example, cut three knives can easily remove the fish bones, the first knife at the back of the fish, with a knife deep into it, in order to contact the backbone of the fish shall prevail, the second knife in the position below the head of the fish to cut a knife, in touch with the backbone shall prevail, do not cut off, turn over the same position and cut it, the third knife to remove the tail of the fish; Then fry in the pan, the skin of the fish is heated, the meat of the fish shrinks, the two pieces of meat on the back of the fish will be turned up, and then with the help of chopsticks, slowly pull out the whole fish bone from the tail of the fish.

Everyone may think that fish is very delicious, whether it is meat or soup, it is fresh and delicious, arousing people's appetite, and it is a favorite food in people's daily diet. And the nutritional value of fish is also very high, it has the advantages of high protein, low fat, rich in vitamins and minerals, good taste, easy to digest and absorb, and is a delicious dish that every family must have for every meal. So the question is, since everyone thinks that fish is inseparable from the dinner table, why do more and more young people not like to eat fish so much?

According to the investigation, one of the reasons is that the fish has fish bones for fear of being stuck in the throat. Don't worry, I like to eat fish, but I don't know how to remove the bones from the fish.

First: Draw a knife on the back of the fish, starting from the part, so as to cut it, pay attention to the knife to cut a little deeper, feel that the head of the knife should be about the same, and touch the spine of the fish.

Second: The root of the fish head is cut vertically, so that it is better to draw a knife, which is relatively shallow.

Third: On the other side, also cut a knife, and finally cut off the tail of the fish, without cutting too much. In this way, a horizontal knife is on the back of the fish, and two vertical knives are behind the head of the fish, a total of three knives, and then the tail of the fish is removed, and the shape of the whole fish is still intact.

Next, you can put the fish in a frying pan to fry, and you can grill or fry the fish according to your taste, and since the shape of the whole fish is basically not destroyed, you can still successfully keep the whole fish intact when frying.

Let's introduce two ways to dismantle fish:

First: Mature demolition.

Cooking is to remove the head, bones, and bones after the fish is cooked or steamed, which is more convenient.

Second: life and demolition.

The method of raw dismantling is to first cut off the head of the fish behind the gills, and then put the knife against the spine and pour it inward, with the belly of the fish facing outwards and the back facing inward, and the left hand grasps 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. 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 tail of the fish is close to the tip of the anal fin and cut straight down. The anal fin is required to remain on the tail of the fish. The middle of the fish is cut off according to the backbone bone, and the backbone bone is required to remain in the middle of the fish's meat.

The fish belly stall is cut off based on the backbone bone, leaving no backbone in the belly.

Sturgeon is a high-protein, fatty fish, and eating sturgeon not only does not accumulate cholesterol in the blood;It also strengthens brain development and improves brain efficacy. In addition, it has a significant effect on low back pain, stomach problems and hair loss that cannot be cured for a long time.

1. Select a grass carp and separate the fish meat on both sidesChop the fish lightly with the back of a knife;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 from the 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 pork white 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 deeplyScrape the flesh away 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 thinnerFilter the minced fish with a strainer, so that it can be foolproof, and ensure that there is no small thorn in the fish, and there is no interference from the fish bones when eating!

1. Pour water and a little white vinegar into the bowl and soak the fish, which can not only soften the fish bones but also increase the whitening of the fish

2. Smash the fish slices with the back of the knife, and pick them out after the fish bones are automatically exposed

3. Add lemon juice to the fish and soften the remaining chopped thorns again.

Precautions: 1. The spines of the fish torso are large, and the fish bones stuck in the throat are all small spines, and the small spines follow the length of the fish, and it is difficult to remove them by relying on the knife celebration method

2. Choose fish without small spines for children, such as hairtail. In addition, you can choose the belly of the fish without small spines, and remove the rib spurs to feed safely.