How to cut the fillets?

2. Cut the knife from the tail first.

3. Follow the fishbone to the left, that is, push the knife to cut the fish head.

4. When pushing the fish head, pull out the knife.

5. Cut off where the knife just stopped, you can cut off half of the fish, and some tiny adhesions can be broken with a knife.

6. cut off the other half in the same way, and the result is that two large fish fillets and fish heads are connected with a big bone in the middle.

7. After the fillets on both sides come down, don't leave the fish belly left in the middle. Of course, you can keep it if you want!

8. Cut the fish bone into sections and put it with the fish head.

9. Then deal with two large pieces of fish and remove the big thorns along the grain.

10. Then cut the fish into pieces along the lines of the fish, not too thin, or it will easily come apart when cooking, but not too thick, or the fish will not be fresh enough!

Tips on how to slice fish fillets

Basic salting method of fish fillets: add proper amount of salt, pepper, ginger powder, corn flour and cooking wine to marinate for about 20 minutes, and then it depends on how you do it, such as boiled fish and pickled fish … haha!