Many people like to eat fish, but they have to deal with their internal organs before they can start cooking, so they quit. Actually, dealing with pomfret is not complicated. If you don't trust others to deal with pomfret, learn to deal with pomfret yourself. As long as you pay attention to the following points, you can learn to deal with pomfret.

Fish head-the head of pomfret is relatively small and generally does not need to be decapitated;

Fish scales-the scales of pomfret need to be scraped off, but their scales are thin and slippery, which is not easy to scrape. At this time, the tail of pomfret can be reversed and scraped off quickly;

Fish gills-the gills of pomfret can be pulled down directly by hand, and there is a hard piece at the head that can be lifted up. Just lift the red sector inside and pull it down with your fingers.

Viscera-Of course, the internal organs of pomfret should be cleaned. Just cut it in the direction of the fish head with scissors until it is slightly lower than the gills, and then take out everything inside, so that the internal organs can be taken out, and the black film inside the pomfret should be washed off, otherwise it will smell fishy.