Cleaning fish is not an easy task, requiring time and patience. In addition, after such work you will find another unpleasant duty - cleaning the kitchen from scales. However, you can simplify and speed up the procedure for cleaning fish. Try several methods - one of them will certainly suit you.
Pick your recipe
You will need
- - a short sharp knife;
- - durable rubber gloves;
- - metal grater;
- - boiling water;
- - table vinegar.
Instruction manual
1
Fresh fish is best cleaned, and live fish is best. It must be stunned, cut the carcass between the pectoral fins and allow the blood to drain. After that, do not put off cleaning. Chilled or frozen carcasses are also well cleaned. The most difficult to part with scales are specimens that have lain in the refrigerator for a long time and are slightly dried up.
2
To speed up the process, pour boiling water over the carcass. Do not immerse the fish in hot water - a short "shower" is enough. If you have to clean several fish, keep them in a container filled with warm water with the addition of table vinegar.
3
Start cleaning by moving from the caudal fin to the head and from the back to the abdomen. Large carcasses can be freed from scales with a grater. Hold the fish firmly by the tail and make smooth, but strong movements, being careful not to damage the skin. The areas near the tail can be cleaned with a sharp knife. Thus it is easy to clean pike perch, pike, perch and other breeds with small and hard scales.
4
To prevent the scales from scattering throughout the kitchen, try cleaning the fish by immersing it in water. However, this way it is easy to cut yourself. Wear durable rubber gloves with a ribbed inner surface - they can hold the carcass without fear of slipping out.
5
Small perches are convenient to clean with your fingers, without the participation of a knife. Scalp the carcass with boiling water and remove the scales, quickly moving against its growth, from tail to head. Try not to injure the skin of the fish - it is necessary to preserve the juiciness of the product during its subsequent preparation.
6
If you plan to make fish aspic, prepare minced meat or stuffing for a pie, it is quite possible to sacrifice a fish skin. Place the carcasses in the freezer overnight. With frozen and slightly thawed fish, the scales are removed with the skin without much effort.
7
It is better not to clean the flounder, but to free it from the skin by removing it from the carcass with a stocking. After a short workout, the process will go very quickly. Make a small incision in the tail area and in one sharp movement remove the skin.
Related article
How to clean any fresh fish