Pikeperch is a predatory fish found in large rivers. The main advantage of this fish is white, tender dietary meat without a single drop of fat. There are few bones in zander. This fish has one small drawback - the smell of tina, which can be avoided by choosing a young fish. Pikeperch has fresh meat, therefore it is desirable to cook it with products with a strong taste. This fish can be fried, boiled, and stewed. But the first thing zander needs to be cleaned.
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You will need
- - a sharp knife
- - cutting board.
Instruction manual
1
Take a sharp knife and cut off all the fins of the pike perch except the tail. Dip the fish for a few minutes in a bowl of cold water.
2
Take a penknife and make several oblique grooves against the scales, and they will facilitate cleaning. To make the fish comfortable to hold during cleaning, insert a pencil into her mouth.
3
Dip the pike perch in boiling water for a couple of seconds, so almost all the scales will slide off the fish. The remains of the scales must be cleaned with a knife, holding it a little diagonally, but not along the carcass.
4
Take zander and use a sharp knife to open the belly, moving from the head to the anus. This should be done carefully enough so as not to damage the gallbladder during gutting.
5
Remove the entrails with the gall bladder, cut off the head. If the fish is needed for baking, then remove only the gills so that they do not add a bitter taste to the dish. Rinse the fish under cold water and with a sharp knife, scraping, get rid of the black film, which is located on the inside of the peritoneum.
6
If the fish is large enough, it can be cut into fillets. Rinse the zander thoroughly and place it on its side on a cutting board. Cut off the thin part of the peritoneum and, starting from the tail, go with a sharp knife along the back, cutting the flesh to the crest.
7
Trim the meat from the gill covers and separate the fillet from the spine alternately on both sides. It remains only to pull out the bones and the fillet is ready.
note
It will be easier to clean the fish if you first rub it with coarse salt.
Useful advice
If during gutting fish for the fish soup you hit the gall bladder, do not worry about the taste of the soup. To get rid of bitterness, while boiling fish soup, add a small charcoal to the pot, leave it for 10 minutes and remove.