[fillet Fish] [butterfly Slices] Boiled Fish, Pickled Cabbage, Fish Fillet Tutorial with Video

[fillet Fish] [butterfly Slices] Boiled Fish, Pickled Cabbage, Fish Fillet Tutorial with Video

1. Small fish, kill well, except for the tail fin, cut everything else off.

2. On the back, along the spine, gently cut inward until it can't move, it's the ribs.

3. On the inside, use scissors to cut the ribs along the spine.

4. The hard part of separating the meat is over, now I cut it down.

5. Pay attention to the rib cut, it is very sharp.

6. Drop like this

7. Then, a piece of meat came down. Now, slice the ribs on the slices of meat.

8. Cut along the edge of the rib fracture.

9. Press with one hand and cut in with the other. The knife feels the ribs as much as possible and cuts against the ribs.

10. Cut it all ~ to this point, cut it off.

11. Now, the boneless fish meat comes down.

12. Cut the other side directly with scissors, cut off the ribs, and separate the spine.

13. After cutting the ribs, use a knife for the lower part.

14. Sauce purple

15. Pay attention to the dorsal fin, cut it off with the spine, and pay attention to the rowers.

16. Sauce purple

17. After separating the ribs, a fish becomes like this

18. Next, the technical part, the film. Starting from the tail, the blade is toward the tail, the blade is toward the tail, and the blade is toward the tail.

19. Cut until the skin stops.

20. With the second knife, come down and cut off the fish skin (you can also cut it here).

21. Give the fish a close-up. See the fishbone picked up by the scissors. This is the growth direction of the fishbone, so this slice will not cut the fishbone too short.

22. What should I do with the rest of the film at the end?

23. Disconnect from the middle

24. Now, it's another slice

25. Feel the fish skin slippery to the point of no friends (rolling eyes)

26. So the next piece, we cut it with kitchen paper. This way the fish will not move. Some people say that scraping off the mucus of the fish can also be very slip resistant.

27. However, the paper is miserable. So, don't cut the fish skin on the paper.

28. Just slice the fish, don’t cut the skin, so that the paper won’t rot. When the whole slice is finished, remove the paper and cut the skin on the cutting board. The fish skin is a bit difficult to cut, or some kitchen friends said that you can also use scissors to cut the fish skin here. I think this is a good way.

29. As long as you cut it quickly, you can be as thin as you want.

30. Of course. It's easy to break when it's thin, but it's still cut to a certain thickness, so that it won't lose its beauty and save time. Mainly lazy.

31. The cutting process of the fish head was a bit bloody, so I stopped shooting. Cut it with a pair of scissors and a knife. It will look better. I don’t know if there is any other reason to cut the fish head to make it easier to put it on the plate.

32. This is a video I made on a certain shoot. I speeded up and can watch it a little longer. Feel the process

33. Pad with paper. Steady

34. Finally remove the paper and slice it. Ok. Gone. Just sauce

35. The cut fish fillets will become fragile overnight. It is best to eat them fresh. You must keep them overnight. Please preserve them in the refrigerator after marinating them~

36. This is three scales, the fish is tender, the shape is not suitable for slices, and it is easy to break when boiling, so the three scales should be stewed directly.

Tips:

Today is June 19, 2019, I will update the tips. After reading everyone’s works and comments, sure enough, people who love to cook have the courage to overcome difficulties. I always thought that no one would read this recipe, but you guys are really awesome. Not only will you read it, you will follow it, thank you, Thanks to the hard-working and intelligent bees.
After reading the message, I summarized the following points
1. When cutting the fish skin in the last step, a friend said that it is more convenient to cut with scissors than a knife. I think what he said is particularly reasonable!
2. Some babies say that the slices of fish are too thin and easy to break. Yes, so next time you don’t need to slice them too thin, but I think it may be related to the variety of fish. The slices of hot pot restaurants are very thin and won’t be boiled. Broken, this point, I would like to ask someone who is knowledgeable to explain it to us. If this tip can be seen by a chef, please comment in the message area: the difference between the quality of different fish~Thank you
3. There is a professional chef in the comments. He said that the fish skin is slippery. Just scrape the mucus with a knife. I think this is very useful. Friends who don't have kitchen paper can try it. Don't use toilet paper.
4. When my brother made boiled fish for me before, he told me that the fish is easy to slice when frozen, but ice hands. I also tried it once and put the whole sliced fish in the refrigerator. Frozen, it will harden in about half an hour, it is really good to cut, this is suitable for novice Xiaobai, easy to control the knife.
5. Continuously updating
6. 20190719, update: A baby said, add water and salt to the sliced fish until it becomes pulpy, so that it will be tender and not broken~get! Thank you, the chef
7. 20190826, update: A baby commented that if the fish is not broken, it must be cooked during the zombie period, that is, within 1 hour after the fish is just killed, this kind of meat is very tough, no It will loosen up, and the longer the time thereafter, the easier it will be to break up the fish. Thanks for sharing experience
8. Another baby shared that if you think the fish has a smelly smell, you should use beer to wash it before marinating, then wash it with clean water, and then marinate, the fishy smell will be much better~Thank you for sharing