Well, you make your first cut with a steak knife. Should always be at an angle just behind the head of the "back", ie the side without the courage. In order to be a little more meat. Take this shot through the tail. Certainly not to cut through the spine. Would you like to reduce the spine.
The way to do this is to reduce first cut, then turn the knife toward the tail of the fish and pull on the spine.
Will you do it all the time? Not until you've done a few dozen fish. But keep at it.
To remember One tip: Meat on the banks of the network is not very useful. Grain is thin and goes in a different direction to the main thread. This means you can run a knife around the edges of the network, get a slightly faded edge and not to panic. We will clean the threads later.
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