How to fillet fish: hot topics and practical tips on the Internet
Recently, topics about cooking skills and food production have continued to be popular on major social platforms. In particular, the practical skill of "how to fillet fish" has become the focus of many home cooks and food lovers. This article will combine the hot topics on the Internet in the past 10 days to provide you with a structured guide to filleting fish, along with relevant data and tips.
1. Analysis of hot topics on the entire network
According to the statistics of the past 10 days, the following are the hot topics and search volume related to "fish filleting":
| hot topics | Search volume (10,000 times) | Main platform |
|---|---|---|
| How to fillet fish without breaking it into pieces | 12.5 | Douyin, Xiaohongshu |
| Fish filleting knife technique tutorial | 8.7 | Station B, YouTube |
| Fish fillet thickness standard | 6.3 | Zhihu, Baidu |
| Recommended fish filleting tools | 5.8 | Taobao, JD.com |
2. Steps and techniques for cutting fish fillets
1. Preparation
Choosing fresh fish is the first step to success. Grass carp, seabass or black fish are recommended as these have firm flesh and are suitable for filleting. When it comes to tools, a sharp kitchen knife and a clean cutting board are essential.
2. Process the fish body
After washing the fish, use a knife to scrape off the scales from the tail to the head. Subsequently, the fish was cut open from the abdomen and the internal organs and gills were removed. Be careful to leave the skin on so that it retains its shape when sliced later.
3. Key steps in filleting fish
| steps | Operational points | Common mistakes |
|---|---|---|
| Boneless | Cut along the backbone of the fish and divide the fish into two pieces | Cut too deep and damage the fish |
| Slicing with diagonal knife | The knife is at a 45-degree angle to the fish, and the thickness is about 2-3 mm | Cut too thick or too thin |
| maintain intensity | One cut to the end, avoid back and forth sawing | Uneven force causes fish fillets to break |
4. Save and use
The fillets can be cooked immediately or soaked in ice water for 5 minutes to retain their elasticity. If you need to store it, it is recommended to wrap it in plastic wrap and refrigerate it for no more than 24 hours.
3. Answers to fish filleting questions hotly discussed by netizens
Q: Why does the fish always break into pieces when it is cut into fillets?
A: Possible reasons include: the fish is not fresh enough, the knife is not sharp enough, and the cutting method is incorrect. It is recommended to refrigerate the fish for 30 minutes before cutting, as the meat will be firmer.
Q: How to judge whether the thickness of fish fillets is appropriate?
A: The recommended fish fillet for hot pot is 2 mm, for stir-frying it can be slightly thicker (3 mm), and for boiled fish fillet it can be as thin as 1.5 mm.
4. Tool recommendation
| Tool type | Recommended brands | price range |
|---|---|---|
| kitchen knife | Zwilling, Zhang Xiaoquan | 200-500 yuan |
| slicer | Midea, Supor | 100-300 yuan |
| whetstone | Made in Tokyo | 50-150 yuan |
5. Summary
Mastering the technique of filleting fish not only improves cooking efficiency, but also gives the dish a more professional feel. With this article’s structured guidance, combined with practical advice from popular topics, I’m sure you’ll be able to carve the perfect fish fillet with ease. Remember to practice more, practice makes perfect!
Note: The statistical time for the above data is November 2023, and the search volume is based on the summary of major domestic platforms.
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