Table of Contents
清洁鱼
在准备新鲜的鱼烹饪时，重要的步骤之一是正确清洁鱼。此过程涉及清除鳞片，胆量和任何杂质，以确保鱼安全食用和味道美味。首先，将鱼冲洗在冷水下以去除任何表面杂质和粘液。然后，用刀的背面，快速，牢固的笔触从鱼的皮肤上刮掉鳞片。
| 编号 | 文章名称 |
| 1 | 鱼机 |
| 2 | 鱼类缩放机刻度拆卸 |
| 3 | 鱼片机自动 |
| 4 | 新鲜的鱼类 |
| 5 | 鱼皮装置 |
| 6 | 气泡清洁机 |
| 7 | 冷冻鱼冰格拉泽 |
| 8 | 鱼缩放和肠肠机 |
| 9 | 鱼凹槽 |
| 10 | 鱼切片设备 |
清洁不同类型的鱼的技巧
每种类型的鱼可能需要略有不同的清洁技术。例如，对于像鳟鱼或鲑鱼这样的圆形鱼，您可以在ill插后切一个切割，以轻松地卸下头部。鳕鱼或鲷鱼等鱼片涉及在清洁之前从骨骼结构中取出圆角。用一对钳子牢固地握住皮肤，同时用刀刮擦鳞片。此外，某些鱼类可能具有细腻的肉，在清洁过程中很容易损坏，因此请谨慎处理。
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.
