How much is sole fish per jin? Here's how to quickly skin and debone it

Sole fish, also known as tongue fish and zipai fish, is a type of flatfish. It is well loved for having few bones, plenty of meat and high nutritional value, but because it is rarely seen on the market, its price is relatively high. So roughly how much is sole fish per jin? How do you quickly skin and debone it?

I. Introduction to sole fish:

1. Does sole fish have bones?

Sole fish has bones, but very few, almost none. There is only a single backbone in the middle, so when eating it you just need to remove the backbone in the middle and you can eat it without worry.

2. Where does sole fish grow?

Sole fish grows very fast. It is a warm-temperature coastal large bottom-dwelling fish that lives year-round in the offshore waters of China. It can grow healthily at 3.5-32 degrees, so it can be farmed in the same greenhouses used for turbot and olive flounder.

II. Roughly how much is sole fish per jin?

The market price of sole fish varies, at roughly 20-30 yuan per jin. However, prices differ depending on the market and the time of sale. For example, on a certain online shopping platform the market price of frozen fresh fish in Qingdao is around 16 yuan per jin, the market price of imported fresh sole fish in Yantai is around 33 yuan per jin, and in the Lianyungang area the market price of fresh boneless sole fish is around 18 yuan per jin, so you still need to check the price regularly. However, it is rarely available on the market, so if you want to buy it, it is best to buy online, which is not only quick but also saves you the trip.

III. How do you quickly skin and debone sole fish?

Although sole fish has no small bones, it has a backbone in the middle, so when preparing it you just need to remove the skin and bones and it is safe to eat. The method is much like preparing salmon. The specific skinning and deboning method is as follows:

Step 1: Scrape the scales off the skin of the sole fish with a knife, then cut off the fins around the edges and the skin at the tail, and finally rinse it clean.

Step 2: Put the descaled sole fish into a basin, pour boiling water over it and let it soak for 15 seconds, then take it out. While it is still hot, insert a knife between the skin and the flesh and you can pull the skin off. If it is not fully removed, you can scald it in the water again, and this way it can be completely removed.

Step 3: Insert a knife into the flesh, pull out the intestines, gills and blood clots inside, then cut the flesh away along the backbone. Of course, it is impossible to remove all of it by cutting, so you also need to use chopsticks to pick out the bones along the body when pan-frying or boiling it.

When preparing sole fish, you must be careful to avoid cutting your hands. After all, preparing fish is a skilled job, and a moment of carelessness can cause injury.

Overall, the market price of sole fish can be high or low, depending on where you buy it, so you still need to check your local market for the exact price. In addition, sole fish is very easy to prepare. You just need to remove the scales, scald it with boiling water for a few seconds and the skin can be pulled off, and you can remove the bones simply by following the backbone. If you do not know how, you can follow the steps above to remove them easily.