How to cut the peacock fish? What should I pay attention to when cutting the peacock fish?

To make a good peacock spread tail, the heat is important, and the knife skills are even more important. Whether you can show a beautiful and complete peacock spread tail, it is very important to start with the knife skills to cut the fish. Let's see how to cut the peacock spread tail better.

How to cut peacock fish

1. How to cut the peacock fish

Remove the scales and head of the fish and set aside. Cut off the fins and remove the internal organs from the head, being careful not to puncture the gallbladder. Wash the fish and drain. Cut into strips lengthwise from the head to the tail.

2. Points to note when cutting peacock fish

How should the peacock's tail be cut to make it look so beautiful as if it were really open?

First: The time interval between cutting the fish should not be too long, otherwise the fish will sag without support around it and lose its shape. The thickness of the fish slices is very important when cutting the fish, and it should not exceed one centimeter, because if it exceeds one centimeter, the fish slices will be too few, the opening effect will be very thin, and the final effect will be not good.

Second: When cutting, the belly of the fish must not be cut off, and the incision should be as short as possible, and the closer it is to the edge, the better. This way, the fan-shaped peacock's tail will be larger and more beautiful. In order to make cutting easier, you can first cut the bones with a knife, and then slowly trim them with scissors.

Third: The internal organs of the peacock fish cannot be removed from the abdomen as in the traditional method, because the abdomen cannot be cut. The head should be cut off and then the internal organs should be cleaned out from the head.