How To Skin Fish: Traditional Chinese Recipe & Ratios
In short: Traditional Chinese How to skin fish. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1703 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
How to skin fishRecently, as Japanese people's lives have become more European and American, the use of fish has gradually changed. Especially when preparing canned fish fillets and other processed foods, there is an increasing tendency to require the fish skin to be removed. In the past, fish skin was completely removed manually, or the fish was treated with caustic soda solution, protease, etc. to weaken the skin, and then was removed by gently rubbing it off with a brush or knife. However, these methods require considerable labor and time, and are not suitable for mass production of cans. The method of the present invention can solve the above problems. …
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Lei Cheng
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