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Aji Filleting (Three-piece Fillet)

成本 $5, 保存 $10

來源: Recommended by CookPal

  • 10 Min
  • 1 份量
  • $5

食材

  • Fish

    • 🐟 1 whole aji (160g)

步驟

1

Remove scales by scraping from tail to head on both sides of the fish.

2

Remove the hard ridge (zeigo) by slicing along the tail on both sides.

3

Cut off the head by slicing diagonally behind the pectoral and ventral fins on both sides.

4

Make a cut along the belly from the vent to remove the guts.

5

Cut into the bloodline membrane and clean the bloodline thoroughly.

6

Fillet the underside by slicing along the backbone from head to tail, then repeat for the top side.

7

Remove the belly bones by slicing thinly along their base.

8

Use tweezers to remove any remaining pin bones from the fillets.

營養成分

每份

🔥

200

卡路里

  • 20g
    蛋白質
  • 0g
    碳水化合物
  • 10g
    脂肪

💡 小提示

Practice makes perfect; filleting fish becomes easier with experience.Save the bones for making broth or fry them for crispy snacks.Use a sharp knife for clean cuts and better control.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。