Table of Contents
清潔魚
在準備新鮮的魚烹飪時，重要的步驟之一是正確清潔魚。此過程涉及清除鱗片，膽量和任何雜質，以確保魚安全食用和味道美味。首先，將魚沖洗在冷水下以去除任何表面雜質和粘液。然後，用刀的背面，快速，牢固的筆觸從魚的皮膚上刮掉鱗片。
| 編號 | 文章名稱 |
| 1 | 魚機 |
| 2 | 魚類縮放機刻度拆卸 |
| 3 | 魚片機自動 |
| 4 | 新鮮的魚類 |
| 5 | 魚皮裝置 |
| 6 | 氣泡清潔機 |
| 7 | 冷凍魚冰格拉澤 |
| 8 | 魚縮放和腸腸機 |
| 9 | 魚凹槽 |
| 10 | 魚切片設備 |
清潔不同類型的魚的技巧
每種類型的魚可能需要略有不同的清潔技術。例如，對於像鱒魚或鮭魚這樣的圓形魚，您可以在ill插後切一個切割，以輕鬆地卸下頭部。鱈魚或鯛魚等魚片涉及在清潔之前從骨骼結構中取出圓角。用一對鉗子牢固地握住皮膚，同時用刀刮擦鱗片。此外，某些魚類可能具有細膩的肉，在清潔過程中很容易損壞，因此請謹慎處理。
Each type of fish may require slightly different cleaning techniques. For example, for round fish like trout or salmon, you can make a cut behind the gills to remove the head easily. Filleting fish like cod or snapper involves removing the fillets from the bone structure before cleaning.
Some fish, such as catfish, may have tough skin that requires extra care when scaling. Use a pair of pliers to grip the skin firmly while scraping off the scales with a knife. Additionally, certain fish species may have delicate flesh that can be easily damaged during cleaning, so handle them with care.
