How to remove fishbone?

Question 1: How to remove fishbones 1 After removing the fish chops, there are still some fishbones on the fish. If you make fish balls, you turn the knife over and hammer the fish with the back of the knife. After hammering out the fish, you can easily find the fishbone by careful investigation with a knife. If you chop it with a blade, the fishbone will be chopped off and it is not easy to find it. Scrape off the fish layer by layer with a knife. Insert the white radish into the fish paste, and all the small thorns will run on the radish. If there are many thorns on the radish, cut off a layer and insert it again. Finally, the fish will have no thorns at all. Just squeeze it with gauze, which is convenient and good.

Question 2: How to bring fishbone and bone 1. Jill branch.

1. Wash the fish, remove the scales, gills and fins, and then take out the internal organs from the gills.

2. Dry the water, put it flat on the vegetable pier, lift the gill cover, and cut off the part where the head is connected with the spine (don't cut off the meat and skin).

3. Then use a flat-edged steel knife or bamboo knife (cut into the shape of a steel knife with bamboo pieces) to extend into the fish from the gills, and slowly push the fishbone to the fish tail to separate the fishbone from the fish. Treat the abdomen first, then the back.

Then turn the fish over and separate the fishbone from the fish on the other side in the same way. Then break the coccyx from the fishtail, and be careful not to cut the skin (that is, the fishtail is still connected to the fish through the skin), and gently remove the fishbone from the gills.

The advantage of this method is that it can keep the fish skin intact and is suitable for making high-grade dishes. However, when selecting materials, it should not be too big, too big and not easy to take. Generally, it is better to choose about 600 grams of fish.

Second, back to the teacher.

1, out of the spine. After removing scales, gills and fins, put the fish flat on the pier, with the head facing outward and the back facing right.

2. Hold the fish belly with your left hand, put the knife on the upper part of the fish spine with your right hand, make a cut from the back of the gills to the tail, then hold the fish belly with your left hand and lift it to open the cut.

3. Then stick the bone in the seam, slice the fish's spine, and connect the fish's sternum with the spine (you can't break the meat in the fish's stomach when slicing).

4. When the fish's spine is completely separated from the fish, turn the fish over so that the head faces inward and the fish's back faces right, and put it on the pier, and then separate the other fish from the spine in the same way.

5. Then pull out the back bone from the back knife edge and cut off the spine near the fish head and tail. The whole skeleton of the fish is basically taken out, and the head and tail are still connected with the fish.

6, chest ribs. Put the fish belly down on the pier, turn the fish over from the knife edge with your left hand, and the root end of the sternum is exposed at the place where the cut sternum connects with the spine. Put the knife on the sternum slightly obliquely with your right hand, and pull it out from the fish head to the fish tail. First, separate the sternum piece near the fish tail from the fish body.

7. Lift the sternum near the fish tail with your left hand, and use a knife to separate the sternum near the fish head from the fish body, so that all the sternum on one side will be removed. Then turn the fish around and cut the sternum on the other side with the same knife.

8. Finally, put the fish together. The appearance still maintains the complete shape of the fish.

Question 3: How to remove fishbone? Removing fishbone is also called deboning. There are several ways to remove fish bones, such as raw removal and cooked removal:

First, cooked:

After the fish is cooked or steamed, take out the head, bones and bones. This method is more convenient.

Second, the demolition:

1. Cover the bones on the gills and cut off the fish head, then insert the knife into the spine, with the belly of the fish facing outward and the back facing inward, and grasp the upper half of the belly with your left hand.

2. Batch the second half of the fish belly, the fish turns over, the knife still runs against the spine, and batch the other half.

3. Then the skin of the fish is facing down and the stomach is facing left, and the fishbone is approved with an oblique knife. If you want to peel the fish, the big fish can cut to the skin from the middle of the fish, and the blade is attached to the skin, and the blade is pushed forward obliquely to remove half of the skin.

4. Then grab the skin of the fish and batch the other half. If it is a small fish, the knife can be fed from the joint between the fishtail skin and the meat, and the nail can be pushed forward by holding down the fishskin oblique knife to remove the fishskin in batches.

Three, whole fish boneless method:

If you want to cook colorful dishes, such as "stuffed fish with eight treasures" and "pocket fish", you should take the method of whole fish boneless.

The method is 1. Let the fish lie on the anvil with its belly facing right. Stick the knife on the fish's back bone, go through it, reach the fish's stomach, and cut off the joint between the spine and ribs (don't hurt the skin).

2. Then the fish turns over, opens the spine and meat at the other end, cuts off the spine near the head or hoes it off, pulls out the spine and cuts off the spine at the tail of the fish.

3. Then, put the fish belly down on the chopping block, cut open the ribs at the root end of the fish, insert the knife obliquely to separate the ribs from the fish, and remove the ribs on both sides, that is, the head and tail still exist, and there is no bone in the middle, which still keeps the fish shape intact.

Question 4: How to remove the fishbone from raw fish? Cut the fish head from the two fins and split it for later use. Holding the fish in the left hand, the fish will cut the fish in half from the back of the right knife. When it reaches the belly of the fish, the blade will move and continue to cut along the ribs. The last half of the fish has been eaten. The same method. The other half does the same. If you cook fish fillets. Wash the fish skin down. Cut the fish out by slicing. 3 ~ 5 mm is appropriate. Otherwise, it is too thin and will break when conditioning. It's better to use a good knife and have the same thickness of fish slices, otherwise a pot of meat slices will be raw and cooked, giving people an immature feeling.

Question 5: How to remove fishbone cleanly? That's what I did. First, I steam the fish, and then slowly remove the fishbone. The porridge is almost ready, and then I put it in for two or three minutes. See the original post >>

Question 6: How to remove fishbone? Removing fishbone is also called deboning. There are several methods, such as raw removal and cooked removal. Cook before removing: after the fish is cooked or steamed, take out the fishbones and bones. This way is more convenient for secondary removal. First cover the bones of the fish head on the gills and cut them off, then insert the knife into the spine, with the abdomen facing outward and the back facing inward. Grasp the upper part of the fish belly with the left hand, batch process the lower part of the fish belly, and the fish turns over. With the belly facing left, the oblique knife will take out the fishbone. If you want to peel the fish, the big fish can be cut from the middle of the fish and cut to the skin. The blade is attached to the skin, and the side of the knife is pushed forward obliquely, so that half of the skin can be removed and then the skin can be grasped. If the other half of the fish is a small fish, you can feed the knife from the joint between the tail skin and the meat, press the nail forward with an oblique knife, and peel it in batches. Boning method of Sanquan fish: If you want to cook colorful dishes, such as stuffed fish with eight treasures. The whole fish deboning method is that the fish belly lies on the anvil from left to right, and the knife sticks to the fish belly, cutting off the joint between the spine and the ribs (without damaging the skin), then the fish turns over, cutting off the spine and the meat at the other end, cutting off the spine near the head or hoeing with hands, pulling out the spine, cutting off the spine at the fish tail, and then placing the fish belly down on the chopping board, and cutting the fish to expose the ribs at the root end. That is, the head and tail are preserved, and the middle part is boned. After boned, the fish still keeps its fish shape intact. Disposal after bone removal: fish head: near the back end of pectoral fin, cut the pectoral fin straight and ask to stay at the fish head. Braised fish head, tail, head, tail soup, casserole fish head and fish tail: close to the front end of the anal fin, cut the anal fin straight, and ask to stay at the tail of the fish. The middle part of the fish, such as the tail, should be boiled in water. cut off

Question 7: How to remove the fishbone from fresh fish when making fish balls? What you should be talking about is the broken bones on the fish. I'll tell you how to choose them. It's simple. All you need is a clean chopping board and a kitchen knife. First, just like the basic practice, remove the bones to get the meat and chop it into fish with the back of a knife. Pay attention to the back of the knife to prepare for the next picking. Second, pay attention to nitpicking. Put the fish flat on the chopping board, and wipe it on the chopping board obliquely with a blade. If it is thinner, you can see the thorns in the meat. Don't worry, wipe some and pick some, it will be fine in a moment, mainly patience! Chefs are not so easy to be, hehe.