There's an art to cleaning and cooking fish, and these tips are worth learning

After soaking fish in water with a few drops of vinegar added, the scales come off easily.

In a container of cold water, scrape the scales with both hands underwater, and the scales won't fly everywhere.

Sea bass must have the gills removed, otherwise the fish soup tastes bitter.

Some fish have slime, which can be scrubbed off with table salt and then rinsed with cold water.

If you accidentally puncture the gallbladder when gutting the fish, rub salt on the spot where the bile is, then wash with cold water; hot water must not be used.

To remove the strong odor of flounder, tear off the dark skin when cleaning.

Some fish have a strong odor; when cooking, add plenty of scallions, spices and aromatic vinegar, and cook for 10-15 minutes.

Place a layer of peeled potato slices on the bottom of the pan before adding oil to fry fish; the potato slices will absorb the fishy odor.

To keep the fish from breaking apart when frying, you can first marinate it with salt, coat it with some flour, and after 10-15 minutes put it into the hot oil. Do not cook fish over high heat, as this makes the flesh tough and the soup cloudy; instead, use low heat as soon as it comes to a boil.

Small fish cooked together with the scales make a delicious fish soup.

Pour a little fresh milk into the fish pot; the fish meat will be tender and the soup will be fresh and tasty.

When cooking pike, it is best to add 2-3 pieces of braised birch charcoal.

If, through carelessness, the foam sinks to the bottom while cooking fish soup, add a cup of cold water and the foam will float back up.