Burbot is an insanely delicious fish with tender meat. It makes an excellent ear. However, many do not like to buy it unfinished, since the process of cleaning the burbot is quite time-consuming. True, there are several secrets to quick gutting a burbot.
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Instruction manual
1
Lay a sheet of A3 or larger paper on a cutting board before you start cleaning the burbot. The paper will not allow the fish to slide on the board, and in addition, will save you from having to wash the table.
2
Wash the burbot and make an incision in a circle behind its gills and head.
3
Pull the skin of a fish and take it off like a stocking. It is better to remove the burbot skin with the help of a pasatig or similar tool, since it is very difficult to remove it yourself without accessories. This method is appropriate if the fish is large.
4
Make a neatly shallow incision from the anus of the fish (it is located below the anal fin) to the base of the head. Remove all the insides slowly and carefully. With a deep penetration of the knife or a sharp pulling out of the internal organs, you can damage the gall bladder, and then the fish can be thrown out.
5
Cut the amusement. Separate the liver from the head. You will receive a carcass from which you can prepare the dish of burbot you conceived at home. For example, burbot carcasses can be fried in mayonnaise sauce. The first method you have learned.
6
Take the burbot and, without removing its skin, make an incision from the anus to the head. Take out all the insides carefully. Cut the fish into two halves without separating the head.
7
Cut off the head from the half to which it is attached. Remove the bones with a sharp knife. After this, proceed to separate the burbot carcass from the skin. Carcasses are ready for cooking. This method may seem easier to someone.
8
Salt burbot if you come across small fish. It is inconvenient to clean, and salted burbot is not inferior in taste to boiled or fried.
9
Do not be afraid of the mucus on the burbot skin; it will disappear when the fish boils in water while boiling the fish soup. Do not forget to add a glass of vodka to your ear five minutes before being ready. This will add flavor to the taste of the dish.
note
Video on cleaning burbot in Turkish and presented for a good example of cutting fish (you can watch without sound).
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