Tips for removing fish bones from homemade fish balls

When making fish balls yourself, you should buy fish with more meat and fewer bones. For example, grass carp is a better fish species for making fish balls. When making them, be sure to remove the fish bones. First, clean the fish, then remove the scales, internal organs, gills, etc. Then run the knife along the seam of the fish and keep cutting until you reach the bones of the fish, then slice off large pieces of fish meat.

Tips for removing fish bones from homemade fish balls

Tip 1

First, choose the fish. Generally choose sea fish or fish with few bones. The next step is to remove the fish bones. Here is what I did:

Two necessary tools: a curved machete and scissors. Note: The knife should be blunt and the scissors should be sharp.

First remove the internal organs; then cut around the cheeks, and then cut along the middle seam as shown in the picture; when you reach the tail, cut horizontally.

Use a knife to cut along the slit until you can no longer cut, which is the fish bone; pull it apart.

Tip 2

Be sure to wipe off the water after washing the fish body. Make a cut at the tail of the fish. (If the fish body is too slippery, you can press it with kitchen paper, or you can use a clean towel to do this step.) Press the fish body and move the knife horizontally along the place where the fish tail was just cut, and cut the meat along the fish bone. Repeat the same method on the other side of the fish. You can save the fish bones to make fish soup, or throw them away if you don’t like them. Cut off the large fish bone in the middle of the fish along the fish body. Make another cut in the middle of the fish meat, being careful not to cut through the fish skin. Slice the meat off the fish skin. Pay attention at this time, take a piece of meat and chop the fish meat with the back of the knife. Just use the back of the knife, just chop! Just push the fish paste forward with the back of the knife and the bones will come out by themselves! The white ones are fish bones, pick them out. After picking, you have to chop the fish meat and pick out the small bones so that it tastes better.

Pick out the fish bones again, put the fish meat into a bowl and add appropriate amount of salt and pepper. The salt can be added according to the amount of fish meat, just as you see fit. Add ginger water and stir continuously in one direction. After adding some water it turned out like this! It will become more and more delicate! Finally, the mixed fish meat is not only white but also delicate. You can squeeze it first, and after it can be formed, put it in a pot of cold water and try it. If it floats, it is the fish ball! This is what it looks like when placed in the pot. It's all floating. Finally, bring to a boil over high heat. In order to go faster, I put too much in and it was too crowded after cooking.

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