Preliminary processing of fish

　　There are many kinds of fish, so their tissues, organs and shapes are basically similar, so they are not listed one by one. Here we mainly introduce the commonly used primary processing methods, focusing on some special fish.

　　Primary processing of common fish:

　　The initial processing steps usually used are: scraping the scale → removing the sputum → opening the viscera → washing for later use.

　　(1) Scratch scale: Because fish scales generally have no edible value, the texture is hard and should be scraped off during processing. However, the scales of the squid are thinner, and the fat content of the scale is rich. When cooking, the scales can be removed, and the chopsticks can be gently dialed when eating.

　　(2) Going to sputum: 鰓 is the respiratory organ of fish. It has a hard texture and is often mixed with some sediment and foreign matter. It has no edible value and should be removed. The usual method is to use scissors to cut off both sides and wash with water.

　　(3) Open the internal organs: The method of fish opening depends on the cooking use. Generally used for braised, stewed, and brothed fish, the fish should be cut to the internal organs, and used for bone-forming vegetables such as double-skinned fish, etc., using the method of reclamation of the back, which is to remove the internal organs and use the knife to remove the main body. The bone spurs are removed from the knife edge; in addition, some raw materials are used to keep the fish body intact during the initial processing, and the internal organs are taken out from the fish mouth with bamboo chopsticks, such as steamed squid.

　　(4) Washing: Because there is more blood in the belly of the fish, especially in some pools, there is a layer of black film (commonly known as black) in the abdominal cavity. The smell is especially heavy. It should be removed during washing.

　　Note: Repeat the washing of the ankle and mouth to wash the sediment, mucus and so on.