How to fillet fish with pickled cabbage
As a classic Sichuan dish, pickled fish has continued to become popular on the Internet in recent years, especially due to the recommendation of short video platforms and food bloggers, and has become a frequent guest on many family dining tables. However, for beginners, how to fillet the fish correctly becomes the first difficulty in making pickled fish. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce the techniques of filling fish with pickled fish in detail, and attach structured data to help you master it easily.
1. Basic steps for making pickled fish fillets
Filleting fish is one of the key steps in making pickled fish. The thickness of the fish fillet directly affects the final taste and cooking time. Here are the basic steps for filleting fish:
| steps | Operating Instructions | Things to note |
|---|---|---|
| 1. Select fish species | It is recommended to use grass carp, black fish or sea bass | The fish should be fresh and firm in texture |
| 2. Process the fish body | Remove scales and internal organs, wash and dry | Prevent fish from slipping |
| 3. Remove bones and remove meat | Cut along the backbone of the fish and remove two pieces of fish | The knife must be sharp and the action must be steady |
| 4. Oblique Bladefish | Hold the knife at a 45-degree angle to the fish and cut into thin slices | The thickness of the fish fillet is about 2-3 mm |
| 5. Marinated fish fillets | Marinate with salt, cooking wine and starch for 10 minutes | The marinating time should not be too long |
2. The most popular pickled fish fillet technique on the Internet
By combing through the hot topics on the Internet in the past 10 days, we found that the following fish filleting techniques have attracted much attention:
| Skill name | Specific operations | heat index |
|---|---|---|
| freeze setting method | Freeze fish for 20 minutes before slicing | ★★★★★ |
| Towel anti-slip method | Put a wet towel under the fish to prevent it from sliding | ★★★★☆ |
| alternating double knife method | Use the main knife to slice and the auxiliary knife to assist in fixing. | ★★★☆☆ |
| 45 degree angle secret | Keep the knife at a 45-degree angle to the fish | ★★★★☆ |
3. Frequently Asked Questions
Based on questions from netizens, we have compiled the following common problems and solutions:
| question | Reason | Solution |
|---|---|---|
| Fish fillets are fragile | The knife is not sharp enough or the angle is wrong | Sharpen the knife or adjust the slicing angle |
| Uneven thickness of fish fillets | Not skilled in technique | Practice more and use auxiliary tools |
| Strong fishy smell | The fish is not fresh enough or not marinated | Use fresh fish and marinate it thoroughly |
| Fish fillets age after cooking | Cooking time is too long | Control cooking time within 1 minute |
4. Advanced techniques for pickled fish fillets
For those who want to further improve their fish filleting skills, you can try the following advanced techniques:
1.Fish skin processing tips: Keeping the fish skin when filling fish can increase the texture of the fish fillets, but pay attention to the direction of the fish skin to ensure that it does not curl easily during cooking.
2.Fish bone utilization: Don’t discard the remaining fish bones after filleting the fish. You can use them to make pickled fish soup base to increase the umami flavor.
3.Fish fillet thickness control: Adjust the thickness of the fish fillets according to the cooking method. The boiled fish fillets can be slightly thinner and the fried fish fillets can be slightly thicker.
4.knife skills practice: You can usually use radishes, cucumbers, etc. to practice knife skills. Practice makes perfect.
5. Summary
Filleting fish is an important part of making pickled fish. Mastering the correct techniques can get twice the result with half the effort. Through the basic steps, popular tips and FAQs introduced in this article, I believe you have a deeper understanding of how to fillet fish. Remember, knife skills take practice and don’t be discouraged by initial failures. If you try a few times, you will be able to fillet the fish perfectly and make delicious pickled fish!
Finally, I would like to remind everyone to pay attention to knife safety, especially when handling frozen or greasy fish. Be careful when handling it. Happy cooking everyone!
check the details
check the details
en
