He lifted the big bighead carp out of the sink. Holding a kitchen knife, he went to the tap and used the back of the knife to harshly smack the fish's head, stunning it.
Then, he chopped at the fish tail, letting the blood out. This would effectively reduce the fishy smell and make the fish meat whiter and more tender.
After these preparations, he started to scrape the fish scales off and remove the gills and innards with the kitchen knife.
This fish was big enough; just its belly brimming with fat Fish Roe, heart, liver, and Fish Bladder was enough to fill a large bowl.
Later, it would be perfect for making a "Boiled Fish Miscellany," giving the relatives a taste of his skills.
It was a pity there was no time to deal with the Fish intestines; turned inside out and cleaned, they too would have been delicious quickly stir-fried.
After cleaning the bighead carp, Lin Xu held the kitchen knife and made a cut four fingers wide behind the fish head to remove it.
