After choosing the first thin knife, Mike started with a second knife, then a third, and finally a pair of tweezers, and placed them on the white tablecloth one after the other.

Under the bright light, these polished props still did not lose their edge, and a faint cold air seeped into every eye that stared at it.

Mike used another white cloth to wipe the salmon's body, especially at the fish's mouth, and wiped it again and again, Song Yuming knew that this was to remove the mucus from the fish's body to prevent his hands from slipping.

Finally, when the preparations were over, Mike put down the white cloth, picked up the first thin horn knife, and began to work on the salmon's head.

He stretched out his left hand, gently lifted the salmon's gills at the open mouth of the fish, found the connection point between the gills and the cheekbones, and pushed the horn knife in his right hand, and the connective tissue between the fish gills and the fish bones began to break off layer by layer like peeling.

The blade continued to swim, and when it reached the back of the fish, it did not continue to advance, and stopped. He then flipped the fish over and, after doing the same thing, stopped in the same spot.

Although Song Yuming is not very good at cooking, he has a wide range of interests, and usually likes to read some miscellaneous lifestyle and other "popular science" articles, so he still knows some delicious parts of the fish, he judges:

Mike stopped at this point, probably to protect another delicious part of the fish from being destroyed at will.

In addition to the meat on the tail of the fish, because of long-term activity, the meat is tough and tender and delicious (of course, the fish maw is also delicious, but there are also many people who are fatty) and then the neck and shoulder meat.

Because the neck and shoulder meat are connected to the head and body, the amount of activity is no less than the swing of the tail, so the strength of the fish also attracts many gourmets. It's just that unless a fish is cooked, most of the neck and shoulder meat either disappears when making soup, or under the violent severed head of the gravity straight knife, there is not much left left, and it is wasted.

Sure enough, Mike stopped, rinsed his hands under the faucet, picked up the white cloth and wiped it on his hands, staring intently at the salmon's neck, and after putting down the white cloth, he reached for the second knife.

This knife, in Song Yuming's limited knowledge of life, has never appeared:

It was a shovel-like hand, with a wooden handle, only two fingers wide and narrow, with blades on both sides, the tip of the blade was sharp and thorny, and there was a fork in the middle of the blade, and the fork was also extremely sharp.

Song Yuming didn't know that this was actually a boning knife similar to that for cattle, which was specially used to pry up the neck and shoulder meat of large fish.

On the left and right sides of the fish's neck, there is a fish bone that resembles a groove, winding and rugged, and the flesh of the fish neck is deeply trapped in it.

In addition, when inserting the neck of the fish, the head of the fish needs to be vertical, so that the neck meat in the groove of the fish bone can be completely highlighted from the depression, and the neck meat can be intact.

Mike held the head of the fish slightly with his left elbow and his right hand pinched and stroked along the groove from top to bottom, slowly stabbing at a vertex.

At this time, the head of the fish is heavy, if there is no certain arm strength, it is absolutely impossible to do an arm support, and without a certain amount of technology and self-confidence, you will never dare to volley meat!

Even Song Yuming had to admit at this time:

Mike, with his unruly red hair (despite being tightly covered by his western hat), has a three-dimensional and handsome face like Michelangelo's sculpture, and the angles of his arms and body explain to everyone in the room exactly what is the perfect combination of beauty and strength!