Red fish is divided into three classes: salmon, sturgeon and white salmon. No matter what class you choose, the most delicate meat and taste will not leave you indifferent. They cut fish in different ways, it depends on what you will cook from it.
Pick your recipe
Instruction manual
1
Before cutting red fish, it must be prepared. Cut off the fish head and open the belly. You need to gut fish carefully, otherwise you can damage the gall bladder and the fish will get bitterness. Remove all entrails from the fish and rinse it under running water.
2
Cooking steak.
Put the gutted fish on a wooden board. Take a long wide knife. Cut the fish in even pieces 1.5-2 cm wide. This method of slicing is well suited for frying fish.
3
Cooking filet.
Put the fish belly away from you. With a sharp knife, make a cut on the back of the fish. The cut should not be very deep and reach only the bones. Next, separate the fillet from the bones. Take a sharp knife and short cuts to separate the fillet from the spine. Movement should be from the back to the abdomen. Do the same with the other side of the fish. Remove all small bones from the resulting formation. Fillet can be cooked in whole, or sliced. For cutting, put the fillet pulp down and cut into small pieces 1-1.5 cm wide.
4
Lightly salted fillet from vacuum packaging can be cut in different ways.
Put a piece of fillet in front of you on a cutting board. Take a heavy sharp knife and keep it parallel to the table. Holding the knife by the handle, slide the blade over the piece. You get very thin plates of fish. If the blade is not heavy enough, apply a little pressure when cutting.
Cut a piece of fillet into slices of 0.5-1 cm at an angle of 35-45 degrees. Such a cutting angle will keep a piece of fish from sprawling.
Fillet cut in these ways is well suited for making sushi at home.
note
Eat raw fish, make sure its freshness and high quality.
Useful advice
When cutting and slicing fish, always use a very well-ground knife.
The cutting board must be wooden, otherwise you can ruin the knives.
The heads that remain after gutting the fish are well suited for cooking fish soup.