Like the famous original shop that sells hundreds of thousands of baht a day, new entrepreneurs or those who want to have additional menus to increase income at the shop, don't miss out! Learn the godlike technique of fish carving.
Meet the needs of modern customers. You can eat it right away. You don't have to waste time peeling it yourself. Mackerel, snakehead fish, and tilapia must be peeled and removed without leaving any bones. Meet the pain points of customers and definitely generate income.

1. Use a spoon to knock on the ventral and dorsal fins of the mackerel to help the fish meat come off the bones more easily.
2. Pull out the ventral and dorsal fins of the mackerel so that the small bones in the body do not fall out with the majority of the fish meat.
3. Pull out the bones from the head and middle of the body.

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1. Use a sharp knife to cut from the head to the large bone in the middle of the fish's half body, doing the same on both sides.
2. Turn the fish over and cut off the fins and tail.
3. Remove the bones in the center to get full fish meat.
Tip: Make incisions on the fish before frying to make it cook easily and have beautiful marks. Also, do not fry the fish until it is too dry because it will make the fish dry and stick to the bones, making it impossible to remove.

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1. Place the fish on a cutting board. Use the tip of a knife to cut along the top of the fish to the tail. Do this on both sides.
2. Pull out the fish fins.
3. Use your hands to peel the fish along the lines.
Tip: If using large tilapia, divide the fish into 2-3 pieces along the scored lines. Score the fish before frying to make it cook easily and easier to peel.

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