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How to cut tilapia?

First of all, the head and tail of the tilapia should be cut off, starting with the side of the fish's head, and after cutting off the top half of the fish bone, one fish will become two pieces, one of which is pure fish, and the other will have fish bones.

Take the bouncing fish to the chopping board and hit the fish on the head with a kitchen knife or plank. After the fish is knocked unconscious, remove the scales from the fish with a kitchen knife (or other tool). After getting rid of the scales, cut open the stomach with a knife.

First of all, after the tilapia is cleaned, the black film needs to be removed and the head and tail of the tilapia are cut off. Secondly, cut off all the fish from the top half of diced tilapia. Finally, cut the fish into strips and dice, and be careful not to cut the fish into your hands.

Kill fish: first of all, you need to kill tilapia. You can quickly cut the brain of a fish with a knife, which is a quick and humane way to kill fish. Descaling: after killing the fish, you need to remove the scales from the fish. You can use the back of the knife or a special descaler to scrape off the scales from the tail to the head.

First of all, you need to prepare some necessary tools, such as kitchen knives, scissors, chopping boards and so on. Then, put the tilapia on the chopping board and cut off the fins and tail with scissors to prevent scratching yourself during handling. Next, you need to deal with fish scales.

What is the quick and easy way to shave fish?

1. Prepare 1 grass carp. The bigger the fish, the better. Clean the grass carp after slaughter, remove the head and tail, cut along the spine of the fish, and cut the fillets into two slices. Then slice the fish steak. Sliced fish.

2. The fast and good way to pick the fish is as follows: reverse the blade and cut off the head of the fish from the neck to the downward direction, so that the fish can retain the meat as much as possible. Hold the belly of the fish with the left hand, use the knife with the right hand, make the knife face stick to the fish bone, and parallel to the fish bone, slowly cut off the fish meat.

3. Skillfully scrape the fish scales: put the fish in a large plastic bag, put it on the board, repeatedly hit the scales on both sides of the fish body with the back of the knife, then put the spoon into the bag and gently scrape the fish scales, the fish scales can be scraped off without splashing.

4. Touch the part near the head with your hand, and there are some small bones, which should be regarded as the bones of the chest or fin, which need to be removed. Touch the whole piece of fish to make sure there are no bones. Slices of fish, slices obliquely, so that the fillet can be bigger. Cut vertically first, then cut diagonally after going in.

How to cut the big-headed fish fillet

First cut a small mark and break the fish belly, then go to the place behind the back of the fish, cut it carefully and divide it into two even halves as far as possible. By doing so, the fish can be made head up and the shape of the fish can be preserved intact. In a platter, cut off the fish head and set it aside.

Kill and wash the fish before slicing the fish, and then cut off the fish's head. Put the fish body flat, one hand to hold the fish body, the other hand holding the knife close to the fish bone from the tail, along the fish bone to push the knife to the fish head cut. In the same way, cut off the meat on the other side of the fish.

Wash the fish that have been killed and descaled, wash the black film in the belly of the fish, chop off the fins and cut off the head of the fish. Put the fish flat, hold the fish body in one hand and press the fish bone horizontally under the fish body with a knife in the other.

How can I easily cut open the head of a fish?

1. You can use a pistol electric drill to drill a series of small holes in the back of the fish's head, which can be broken by hand or cut with a knife. It's best to use a small chainsaw, but it's good to use a hacksaw used by a plumber without it. If you eat stuffing, you can cut and smash it with any knife and axe hammer.

2. Put the fish flat, hold the fish body in one hand and press the fish bone horizontally under the fish body with a knife in the other. Wash the fish that have been killed and descaled, wash the black film in the belly of the fish, chop off the fins and cut off the head of the fish. Put the fish flat, hold the fish body in one hand and press the fish bone horizontally under the fish body with a knife in the other.

3. Put the fish's head up (the back of the fish's head is against the chopping block). It is easier to cut from the fish's chin with a knife, because it is softer there.

4. When using the fish fillet with a knife blade, slowly drop the knife and encounter a small fork thorn, and then use tweezers or toothpicks to take out the small fork thorn. 1. Remove the scales, remove the viscera and wash. When cleaning up the fish, pay attention to cleaning the black membrane in the belly of the fish. The swim bladder can be left. Cut off the fish's head and tail. To the spine.