How to cut the fillets?

The first method: Fish fillets are generally used for cooking and cooking. Choosing fresh live fish is the premise, otherwise the fish is soft and inelastic, easy to break after slicing, and has a bad taste.

After buying back the fish, kill it alive in time, wash it, cut off the tail of the fish head, cut it open along the spine with a flat knife, and slice the skin and bones of the fish.

Spread the fish horizontally on the chopping block, cut it into 3 cm long fillets from top to bottom with an oblique knife, put it in a container and paste it for later use.

The second method: buy bigger fish, grass carp and carp, wash your stomach, cut a knife under the gills of the fish and cut the fish along the main bone with a flat knife. Pull out the big thorn in the cut fish and cut it into pieces. Pay attention to the acute angle between the knife and the chopping board when cutting.