Fish lips

lips, also known as fish skins. It is a well-known sea-flavored dry product made from shark skin. Production is held every year from March to December of the lunar calendar.

production method 1. Take fish peeling: white green shark, mule shark, white eye shark skin can process fish lips. In order to increase the cavity elasticity during peeling, it is generally not performed by caesarean section or planks for peeling. Cut the abdominal skin gently from the muscles on the abdominal side of the head fin until the tail fin. Generally first with the left thumb and index finger pinch the abdomen, the right thumb embedded in the cortical layer gently cut off, so that the cortical layer and muscles separated, in turn peeled to the back ridge; After peeling, the fish body is then treated separately by caesarean section.

2. Washing scraping: put the peeled fish skin into the water, wash the skin with a soft brush, remove the mucus and blood stains, and then press the meat face up, the skin facing down arranged on the board, with a quick knife will stick to the fish skin of the remaining fish scraped clean. When scraping, it must be noted that the back skin is thick and can be scraped with a heavy knife, while the thin abdominal skin should be scraped slowly to avoid scratching and affecting appearance. After scraping and then put into the water soaked for 1 to 2 hours, you can remove the drying.

3. Dry the finished product: fish skin can be exposed to the hot sun. Depending on the size of the skin sheet and the thickness of the part, it can be divided into the whole fish skin exposure and sub-site exposure. Larger can be cut into the back, abdomen, lips and other different blocks for drying. The skin of the spine is thick and blue, called the green skin, the belly skin is thin white, called white skin, the skin of the mouth is thick white, for the real fish lip. Small often with the whole exposure.

of fish skin finished products to clean meat, thick, without salty people as well. Before serving, soak in warm water at 70 degrees C for 30 minutes, make the fish skin thick, remove the sand from the skin with a brush brush, and then put in a 40 degrees C warm water pan for 2 hours, remove the water immersion. When bloating should be according to its thickness and thickness of the time to grasp the heat, so as not to melt thin skin.