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How to kill live fish? Introduction of fish killing skills

In the face of live fish, it is really impossible to kill live fish. How to kill live fish? Do you have any skills? First, I will introduce the general steps. When killing live fish, you can directly hit the head of the fish with the back of a knife until the fish is dead, or directly drop it to death; then scale, remove gills, and remove viscera.

1. Scaling

It is suitable for processing such as yellow croaker, carp, crucian carp, grass carp, perch, mandarin fish, etc. The method is to place the fish body flat on the chopping board, with the fish head to the left and the tail to the right, press the fish head with the left hand, hold the knife in the right hand, and scrape the fish scales from the tail to the head. There are also small scales on the upper part of the head and gills of some fish. The scales of these parts are small and thick, so you must carefully clean them with the tip of the knife. The inclination of the knife should be different according to the characteristics of the fish scale and the freshness of the fish.

2. Gill removal

Most gills are not edible and should be removed. The method is to dig with fingers and pick the gills passively. For some fish, such as black fish, mandarin fish, etc., due to the hard gills of the fish, it is necessary to prevent them from being stabbed when digging out by hand, and can be cut with scissors. Or put the tip of the knife into the middle of the outer and inner gills of the fish. The tip of the knife presses on the root of the gill. Then, the handle of the knife is used to pull out the gill close to the pharynx of the fish. The gill is pulled out by the root of the knife. The fish gill is pressed by the root of the knife. The left hand grasps the fish body and the knife to pull off the gill. Then the other side of the gill is removed in the same way.

3. Evisceration

According to the size and use of fish, different methods are adopted. Generally, there are two methods: one is to cut open the abdomen of the fish, take out the viscera, and then wash the blood stains and black clothes. This method is mainly used for the fish with larger body or not serving as the whole fish; The other is to take out the viscera from the mouth of the fish. The method is to cut the navel of the fish and cut off the viscera. Then insert the viscera into the mouth with hands or two chopsticks, clamp the viscera, twist it in one direction and pull it out, and then rinse it with water. This method is mainly used for small fish which need to keep their body shape intact, such as yellow croaker, perch, mandarin fish, etc.

4. Precautions

When scraping fish scales, it is necessary to scrape from the tail to the head; when removing the viscera, be careful not to break the gall; when digging out the gills or viscera by hand, avoid being stabbed. The teeth of hairtail and the spines of the dorsal fin of mandarin fish and perch are very sharp. If the hand is punctured, it is easy to cause infection and produce huge pain, so be careful.

If you want to eat delicious fish, you have to kill it mercilessly. If the slaughter is not clean, it will not only affect the taste when eating, but also unsanitary when eating.