How long does it take for a newbie to learn to kill fish? 10

Novice, I also successfully slaughtered the fish, and made a delicious fish soup, how to kill the fish for novices has the following steps.

Tools Raw materials.

Scale scraper, scissors.

Method steps.

1 6 step by step reading.

First of all, prepare the scale scraper, scissors, and bring rubber gloves, which I feel are all necessary, especially rubber gloves, so that I can avoid contact with slimy fish, 2 6

If the fish is still alive, it will definitely jump around when we slaughter it, which is not conducive to our hands, at this time we can hit the head of the fish with a wooden stick to make him unconscious, and then the slaughtering process will be much more convenient.

First of all, the scale scraper should scrape the scales from the tail of the fish to the head, and after removing the scales, use scissors to cut the belly of the fish, which is more convenient to operate with scissors, and it is not easy to break the fish gallbladder.

Remove the belly of the fish from the cut and remove the gills.

There is a black membrane in the abdominal cavity of the fish, and it is removed with a knife, otherwise it will be very fishy and bitter.

After removal, we rinse the fish with clean water so that the whole slaughtering process is complete.

It's usually 10 minutes, and it's almost there.

2. Remove fish scales: You can use a knife or a special tool to remove fish scales, and scrape the front and back sides of the fish several times, be sure to scrape them clean, otherwise it will not be good to eat fish scales;

3. Disemboweling and gutting: This step is not technical, that is, the belly of the fish is dissected, and then its internal organs are taken out, if there is fish roe, it can be left;

4. Remove the gills: The last step to kill the fish is to remove the gills, this step must be careful, and the gills must be cleaned, otherwise the dishes will be more unpalatable and bitter.

The minimum is one day, and the maximum may be ten days. Killing fish is actually very simple: the first part will be stunned, the second step will be to remove the scales, the third step is to disembowel, and the fourth step is to take the internal organs. Clean it again, and the fish is finished.

The answer is: it depends on what you are learning. If it's homely, then watch the fish seller kill a few, and when you come back, you feel that you will first remove the scales, then open the chest, and remove the internal organs.

It is estimated that it will be proficient in half an hour. If it is a Japanese or some special cuisine, depending on the fish, the method of cutting the knife, the way of taking the meat, and the knife work pattern, it is also required for a year.

It won't take long, first see how others do it, be familiar with the work process, and then do it yourself, it won't take half a day, you will learn, it's not so difficult.

How long does it take to learn to kill? It should be on a case-by-case basis. It usually takes a day.

I often go to the vegetable market to see how the fish seller kills the fish, and then buy some frozen fish to try my hand, as long as you don't break the guts!

This is slowly practiced and learned some skills, and if you haven't killed the fish, the heart is too soft, so you can ask someone else to do it.

The correct way to kill a fish is as follows:

1. Pat the fish head a few times with the back of the knife or a rolling pin, stun it for easy operation, and put it on the cutting board.

2. Use a knife to lean back.

Start scraping the scales to the head of the fish, pay attention to the oblique head of the fish, otherwise the knife is easy to use different depths, causing damage to the flesh of the fish.

3. For relatively large scales, we can directly deduct them by hand, which is faster.

4. On the fins.

The scales in the belly of the fish are not easy to spot, so they should be carefully scraped and then rinsed with water.

5. Start to use a knife to draw a hole about 5 mm deep at the tail fin of the bottom of the fish to the mouth of the fish, and scratch until it touches the internal organs.

6. Start from the tail and start to take out the internal organs by hand, so that it is convenient to take out the internal organs as a whole, and then rinse them clean.

7. Pick out the gills on both sides with your index finger.

8. Clean the inside and outside of the fish.

9. On the front and back, the head and tail of the fish, each cut a knife.

10. Draw out the fishy line on the front and back respectively.

Here's how to kill the fish:

1. Put the fish on the cutting board. (It is more convenient to operate on the ground and use the starting force.) ）

2. Grab the fish head and use a kitchen knife to remove the fish scales in the opposite direction, except for the head, the whole body should be removed from the fish scales. (If you can't grasp your head steadily, you can put your thumb into the fish's eye.) If you are not skilled, you can use the back of a knife when removing fish scales, although it is not so fast, but it is safe. ）

3. Go to the gills, pick the gills, stick the tip of the knife in, and come out as soon as you pick it, there are gills on both sides. (If you can't pick it out, brute force is fine.) ）

4. Start cutting the fish: Cut the top of the tail, don't cut it off, cut it in half. (The junction of the belly and tail.)

From where the knife was freshly cut, cut it into the back of the fish. There are bones on the back of the fish, so stand up and cut it with a knife until the head is cut open.

5. Start to remove the internal organs of the fish, and pay attention to the fish float and fish gallbladder.

6. In the last step, scrape the black skin on the stomach wall.

Fish:

Fish are body covered with bone scales, breathe with gills, swim through the swing of the tail and trunk and the coordination of fins, and feed on the upper and lower jaws, belonging to the vertebrate subphylum of chordates, and generally people divide vertebrates into five categories: fish (53%), birds (18%), reptiles (12%), mammals (9%), and amphibians (8%).

Distributed in the waters of the world, according to the statistics of the late Canadian scholar "Nelson" in 1994, there are 24,618 species of fish in the world, accounting for more than half of the named vertebrates, and new species of fish continue to be discovered, with an average of about 150 species per year, and more than 1,500 species should have increased in more than 10 years, and there are about 32,100 species of fish named in the world at present.

<>2. Remove the fish scales: you can use a knife or a special tool to remove the fish scales, and scrape the front and back of the fish several times, be sure to scrape it clean, otherwise it will not be good to eat the fish scales;

3. Disemboweling and gutting: This step is not technical, that is, the belly of the fish is dissected, and then its internal organs are taken out, if there is fish roe.

It is possible to stay;

4. Remove the gills.

The last step of killing fish is to remove the gills, this step must be careful, and the gills must be cleaned, otherwise the dishes will be more difficult to eat, and it will be more bitter.

1. Grab the fish and hit the head with a knife to make the fish die quickly and avoid moving. The body of the fish is relatively slippery, and you can use a towel to hold the head of the fish.

2. To remove the scales of the fish, you can use the wire to make a brush, which can be done quickly.

3. Disemboweling: There is no technical content, it is to cut open the belly of the fish, and then take out its internal organs.

4. Remove the gills: The gills must be cleaned, otherwise the dishes will be unpalatable and bitter. Then wash the fish body with water, and the fish will be cleaned.

1. Hit the head of the fish (the upper back of the eyes) with a blunt object, and the fish will be unconscious, which is convenient for the next operation.

<>3, break open the gill cover of the fish and dig out the gills with your fingers.

4. Cut an opening from the cloaca hole on the belly of the saury fish.

5. Then disembowel and remove the internal organs, and then wash the fish clean.

6. The next step is to remove the fishy line and make an opening at the position of the fish head.

7, and then give the fishtail a knife as well.

8. On the front and back, the fishy line should be drawn separately.

1. Scale.

It is suitable for processing such as yellow croaker, carp, crucian carp, grass carp, sea bass, mandarin fish, etc., and should not follow the direction of the scales, but should be scraped against the direction of the scales. The method is to place the fish body flat on the board, the head of the fish is facing left, the tail of the fish is facing right, the left hand holds the head of the fish, the right hand holds the knife, scrapes from the tail to the head, and scrapes the scales of the fish. Some fish also have small scales on the upper part of the head and the outside of the gills, and the scales on these parts are small and thick, so be sure to carefully scrape the tip of the knife clean.

The inclination of the knife should vary depending on the characteristics of the scales and the freshness of the fish.

2. Remove the gills. Most gills are inedible and should be removed. The method is to dig with your fingers and cut off the gills with blunt separation. For some fish, such as black fish, mandarin fish, etc., because the gills are hard, to prevent being stabbed by them when digging by hand, you can use scissors to cut off.

Or use the tip of the knife to stretch out from the middle of the outer gills and inner gills of the fish, press the root of the gills with the tip of the knife, hold the handle of the knife and turn it outward, pull the gills close to the pharynx of the fish by blunt rotation method, and drag the gills out with the root of the knife, press the gills with the root of the knife, grasp the fish body with the left hand and cooperate with the knife to break the gills, and then use the same method to remove the gills on the other side.

3. Remove internal organs.

According to the size and use of the fish, different methods are used, and there are generally two methods: one is to cut open the belly of the fish, remove the internal organs, and then wash the blood and black clothes, this method is mainly used for fish with large body size or not whole fish on the table; The other is to take out the internal organs from the mouth of the fish, the method is to cut a knife in the umbilicus of the fish, cut off the internal organs, and then insert them by hand or two chopsticks from the mouth, clamp the internal organs and pull them out in one direction, and then rinse them with water. This method is mainly used for small fish that need to keep their body intact, such as yellow croaker, sea bass, mandarin fish, etc.

4. Precautions.

When scraping the scales, scrape from the tail of the fish to the head; Be careful not to break the bitter gall when removing the internal organs; When digging out the gills or internal organs of the fish by hand, it is necessary to prevent being pricked by the fish. The teeth of the hairtail fish and the spines of the dorsal fin of the turtle and sea bass are quite sharp, so it is necessary to be careful if the hand is punctured and can easily cause infection and pain.

If you want to eat delicious fish, you must slaughter it ruthlessly, if it is not clean, it will not only affect the taste when eating, but also unhygienic when you eat it.

Stun first, then bleed. Then cut off the head. Dismembered and refrigerated.

Hit the fish on the head with a kitchen knife, and the fish died.

The steps of killing fish pay attention to the sequential process of one beat (stunning), two scraping (scraping scales), three digging (digging gills), four kills (cutting open the fish belly), five washing (washing), and six wiping (wiping dry water).

Supplement: Fish refers to the meat of fish. There are many types of fish, the main edible freshwater fish include carp, grass carp, crucian carp, mandarin fish, etc., and marine fish include yellow croaker, hairtail, flat fish, etc.

They all have the characteristics of delicate and delicious meat, rich in nutrients, and are good for some vitamins and minerals.

Source: "Twenty Years of Zhao Gong":"Salt and plum in water, fire, and water to cook fish and meat. "Tang Li Shangyin's "Miscellaneous Compilation":"Place the remnants on a plate. "Song Sushi's poem "Gift to Tianzhu Debater":"Why bother talking about "Fahua", pretending to eat fish meat. "