Amazing Fish Cutting | Fish Cutting Skills In Bangladesh Fish Market | Guled Gurey

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Fish cutting is a common skill in Bangladesh, where fish is a staple food and a significant part of the country's culture and cuisine. There are various techniques used for fish cutting in Bangladesh, depending on the type and size of the fish.

One of the most common methods is to first remove the head and tail of the fish using a sharp knife. The fish is then cleaned by removing the scales, guts, and other internal organs. This is typically done by making an incision along the belly of the fish and removing the internal organs by hand or with a knife.

After cleaning, the fish is typically cut into slices or fillets. For larger fish, a technique called "jhol kora" is often used, which involves making deep diagonal cuts along the sides of the fish to create a series of fillets that can be easily removed.

In addition to traditional methods, modern fish cutting techniques and equipment are also used in Bangladesh, particularly in larger fish markets and processing facilities. These may include electric filleting machines and other specialized tools designed to improve efficiency and speed up the cutting process.

Overall, fish cutting skills are an important part of Bangladesh's fishing industry and cultural heritage, and many people in the country take great pride in their ability to prepare and serve fish in a variety of different ways.

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