Liu Danqing didn't have time to pay attention to this big bag of fish scales at this time, he was busy processing groupers, now the temperature is not low, there are more than 20 degrees and 30 degrees, after a long time, the deterioration of the fish meat is not beautiful.

So he returned to the grouper with his blade and began to cut off the grouper's fins, though foodies like to call them fins. and instructed Xiao Weiwei: "Weiwei, you spread out a few bags, I'll take one thing, you can weigh it, and then take it to the refrigerator cabin." ”

"Okay" Xiao Weiwei nodded, took the thick black plastic bag, took three of them, opened them one by one, and put them on the ground.

A long dorsal fin, which grows from the third of the grouper's back to the tail, reaches a length of about one meter two, especially the one near the tail, which is thick and long, and looks very fat.

Then there is the tail fin, that is, the fin at the back of the grouper's belly, Liu Danqing cut it, and did not forget to put some poison: "What a good tail fin, from the perspective of shark fin, this piece is called hook fin, which is the best part of shark fin on a shark, and the same is true for grouper, here is the best fin for fish." ”

Finally, there were two pectoral fins, which Liu Danqing also cut off in turn.

"This is the pectoral fin, also called the fin, and there are also called yin and yang wings, which are the fattest fins. ”

Listening to him say this for a while, it seems that this fish does not have unpleasant fins on it.

After cutting the fin, Liu Danqing put the blade aside, took out the longest willow blade, pierced it into the grouper's jaw, and then held the horn handle of the willow blade with his right hand, pushed the back of the knife with his left hand, and slashed back along the belly line.

"Wow, this belly is really thick enough, if you still use a blade, you may not be able to cut through this fish's belly. ”

Liu Danqing exclaimed as he stroked: "But this willow blade is really sharp, and it is estimated that it can be comparable to those willow blades that are specially used to decompose tuna." ”

At this time, Liu Danqing exposed some knowledge blind spots, Sakai Takayuki's willow blade itself is favored by many tuna sashimi cooking masters, that is to say, the knife in Liu Danqing's hand is those willow blades that are specially used to decompose tuna.

But he was able to know these three Fusang kitchen knives, and was able to use them proficiently, or thanks to the blessing of Yu Haisheng in his previous life, Yu Haisheng knew that he liked to collect all kinds of knives, so he sold him a set of Fusang kitchen knives, of course, not produced by Fusang, but a pirated version made by his cousin himself with special steel, in addition to these three, there are also stinging and Sande knives, a total of ten, and he received more than 10,000 Chinese dollars.

After that, he used these kitchen knives to start cooking some fish, not to mention, the research of the Fusang people was not in vain, these knives are really easy to use, but praise is praise, and he is not soft-mouthed when he should scold Fusang.

"This is the fish liver of the grouper, Weiwei, you weigh it. ”

"12 pounds. ”

"It's intestines, you weigh it. ”

"23 pounds. ”

"The highlight is here, this is a fish maw, but it's so big, it should be called fish maw, Weiwei, you weigh it. ”

"15 pounds. Wow, this is the fish bubble of the grouper, I like to eat fish bubbles the most, every time I eat fish, I have to grab the bubbles to eat, this fish bubbles, enough for me to eat two meals. ”

"This fish maw is wasted if eaten directly, it should be dried and made into fish maw, which is a good thing, and it is best to use it to make chicken soup, that is, the deliciousness of the soup and enrich the taste, and it can also regulate the stomach and respiratory system. ”

"The people of Xiangjiang and eastern Guangdong call the dried fish maw fish maw, which is a great tonic alongside Cordyceps, but it refers to the yellow lip fish maw and the precious fish maw such as white fish maw and yellow sturgeon maw. ”

"The price of ordinary grouper fish maw is not expensive, but this giant wild grouper fish maw can be regarded as a good medicine for people with poor stomach and respiratory system. ”

At this time, Old Jack came over with a tap, saw Liu Danqing and Xiao Weiwei put the fins and fish offal in a plastic bag, and asked, "Qin, are you going to eat these fish offal?"

"Yes, these things are the best in our country, you can come and taste them when the time comes, but these intestines still need to be cleaned up and then put in the refrigerator. ”

Jack shook his head and said, "Forget it, I'll just eat some fish, I don't want to eat these offal, although I don't appreciate your eating habits, but I still congratulate you on getting these, well, the delicious taste of Huaguo." ”

Liu Danqing nodded with a smile and said, "Thank you." ”

Then he began to clean the grouper's intestines, he picked up a slightly shorter puffer fish guide, slice the fish intestines, and then grabbed the intestines with one hand, and pulled the intestines back with the other, so that all the garbage and mucus inside the intestines were scraped off by the intestines.

When Jack saw this scene, his face changed a little, he looked at Liu Danqing and Xiao Weiwei, who were concentrated and did not change their faces, shook his head, and went back to his bridge.

These foreigners even use the internal organs of cattle as direct feed, let alone fish.

But Liu Danqing didn't think so, he praised it: "This intestine is wide and thick, if it is used for hot pot, it must be very cool, tsk." ”

Xiao Weiwei is also looking forward to and imagining, don't look at her little girl's family, when she goes to a southwest-style hot pot restaurant, she must order two dishes, one is hairy belly, and the other is goose intestines.

After taking care of the intestines and letting Xiao Weiwei carry these bags to the refrigerated cabin, Liu Danqing changed back to the longest willow blade, walked to the fish head, and began to attack the fish head.

Forcefully lifted the gill cover, Liu Danqing used a puffer fish guide to draw a knife at each of the two junctions of the gill cover, so that the gill cover would not be clamped down again.

Reaching out to grab the gill piece, Liu Danqing continued to use the puffer fish guide to cut off all the joints between the gills and the fish head, and then lifted the gills out and put them in a plastic bag.

Then he thrust the blade down the edge of the fish's head, and then began to move the knife up and down, cutting through all the flesh on the edge of the head.

After cutting, Liu Danqing shouted to Xiao Weiwei, who returned to the back deck, and turned the grouper over and removed the gills. Then continue to use a willow blade to cut the flesh next to the fish's head.

Xiao Weiwei saw Liu Danqing throw all the gills into a bag, so she picked up the bag and put it on the scale.

"Wow, fourteen pounds, this fish even has fourteen pounds of gills. ”

Liu Danqing listened, shook his head with a smile and said: "Weiwei, that gills belong to pure garbage, you don't need to put it in the refrigerator, hehe, it's okay, what do you call it." ”

"It's fun!"

Fun is the last word, Liu Danqing can only be speechless.

Cutting all the meat on the head and body of the fish, Liu Danqing changed back to the blade, chopped a few times with a "click", and cut off the fish bone, and the fish head was finally completely separated from the fish body.

(End of chapter)