How do you do whole fish boneping? What are the methods for the whole fish to come out of the bones?

There are two types of fish bones: raw and cooked. (1) Cooking is to take out 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. (1) The head of the fish is close to the back end of the pectoral fin, and it is cut off in a straight line. 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. (2) The fishtail is close to the tip of the anal fin and cut off in a straight line. 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. (3) 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. It is suitable for fish fillets, fish shreds, etc.

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

Repeat. It depends on what fish you eat. There is only one type of fish that I make now that can be skinned. It's 3 salmon, as for the rest, I haven't got it yet. By the way. What do you want to do?

Are you a professional chef? If not, it is not easy to do, showing the back bone, then the abdominal bone, and then the skull.

I took a big black green that was almost sixty pounds, and asked someone to carry it back, enough to be my average size, I was curious why Yujian Sun could grow so big, my father said that this is average, the largest one is a hundred pounds! Many people may not know that herring is actually one of the four major fish, and the meat quality of herring is the best among the four major fish, and the meat quality is very tender, which may have something to do with the food eaten by herring. But it's just one such thing.

Herring Zheng Qiaoshi grows in the throat of herring, just like the grinding teeth of the auxiliary fish when eating, and the food that is harder to swallow can be squeezed and ground through the herring stone to help the fish to digest easily. <>

At that time, I didn't know what the fish stone was, strange to say, after the neighbor's children put on the fish stone, the number of times they cried at night was significantly reduced, although it could not be completely solved, but it was also greatly improved, at least adults could sleep peacefully at night. So now based on the problem of cost and commercialization, there are fewer people who breed it, but in terms of taste and meat quality, herring deserves to be the first of the four major fish.

Herring stone in different places and have different names, we call it fish stone, in fact, it is not a real stone, it is a herring throat quickly used to crush snails and other hard food keratin hyperplasia shouting bright key. Generally, more than 10 catties of wild herring are available, and the bigger the fish, the bigger the stone.

It belongs to the best quality, the highest nutritional value and the most delicious meat among the four major fish. It is precisely because of the high nutritional value of herring that the first quality of herring on the market is still relatively high, and it is favored by farmers and consumers. At this time, you need to use a spoon to pry off the herring stone, what you should pay attention to is to find a gap and a suitable position to cut into, if it feels hard, you can use a knife.

Find a suitable arc and angle to start with to prevent wear and tear, so that you will fall off with a force.

At that time, people were only amazed and curious, and it was said that it was used as a "ward off evil spirits", but it was not said how much economic value it had. I just saw it from afar, and I don't know who it ends!

From the blind position of the fish's neck, cut to the position of the fish bone, cut the whole piece of fish, as well as the back division, the gills and the whole fish bone method, etc., can be put forward very completely.

After the fish is cleaned, put it flat on the cutting board, then lift the fish gills to the spring bucket, cut off the place where the fish head and the fish backbone are connected, and then use a knife to enter from the gills of the fish, close to the fish bones of the limbs, separate the meat and the spines, and then turn it over, and then use the same method to deal with it, and finally knock off the fish tail, so that the fish can be scraped and milled to get out of the whole fish and bones, and will not destroy the surface of the fish.

For example, you can use the Fang Xumin style to get out of the backbone, and you can also use the way to get out the chest ribs, and there are three ways to pierce the neck bones, generally using your hand to support the belly of the fish, and then pinch the ribs and spine with the other hand, and you can shout out Zheng Youjing.

We can first cook the fish, and then use tweezers to take out the fish bones and bones, and we can also use the open way to take out the fish bones when the fish is alive, first we use, the left hand to hold the belly of the fish, the right hand to hold the knife, along the shark's back fin close to the spine of the fish world, the horizontal slice in, from the back of the gills to the tail to cut a long knife edge. Press the body of the fish with your hand so that the knife edge is open, and the knife continues to cling to the fish bone and slice inward until the slice passes the backbone. Then attach the flat piece of bone to the abdomen (do not break the skin of the empty part of the abdomen) to separate the fish bone from the meat on one side.

Then, turn the fish over and use the same method to separate the vertebrae on the other side from the needle flesh as well.

You can put the head of the fish outward, and then put your hand on the belly of the hungry fish and ants, and then use your right hand to put the horizontal slice on the back of the fish on the cervical vertebrae, and then there is a slit in the tail after the fish is plugged, at this time use your left hand to press it downward, so that the slit will open, and then the bone will come out.

To understand the texture and characteristics of fish meat, and to know how to cut diagonally, horizontally or straightly, the following is a brief introduction to how to remove bones and slices of fish.

Ingredients. Ingredients.

1 fish. Accessories.

1 cutting board. A knife.

Method steps.

First, stun the fish and bleed by making a cut in the fin.

Then use the back of the knife to remove the scales, pay attention to the abdomen, and use scissors to remove the gills and remove the internal organs.

If you want to make steamed fish, you need to make a cut on the back of the fish as deep as the vertebrae, mainly to heat the fish evenly.

Deboning: Cut off the head with a knife and slice the flesh along the backbone to remove the bones.

Take the slices: the fried fish slices can be thicker, double flying slices: the first knife is cut to the fish skin, and the second knife can be cut.

Put it on the plate and you're done.

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