Pike is a very tasty fish, but its meat is dry and therefore there is a wonderful dish - stuffed pike. In this recipe, pike meat is mixed with other ingredients, giving it a juiciness. But to prepare this dish, it is necessary to separate the skin of the pike from the meat, without damaging it. This process requires caution, patience, a certain skill and some strength.
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You will need
- fresh pike
- sharp knife
- cutting board
- kitchen gloves
- kitchen scissors
Instruction manual
1
Before skinning, fish must be cleaned.
2
Clean fish with gloves to avoid injuring your skin.
3
Rinse the fish under a stream of cold running water.
4
Carefully, so as not to damage the skin, clean the scales.
5
If you do not have the skill, then for the first time it is better to separate the head from the fish completely, so that it is more convenient. If you decide not to separate the head completely, then cut the fish at the base of the head from the abdomen to the ridge, leaving your head to stay only on the skin in the area of the ridge.
6
Remove gills from the head with kitchen scissors.
7
Then scrub the insides of the fish.
8
Rinse the fish again under running water.
9
With the flat part of the knife’s blade, “beat” the pike all over the carcass - this will help to more easily separate the skin.
10
Then, with the tip of the knife, pry the edge of the skin and, making cuts around the entire perimeter, separate the skin from the meat.
eleven
Further, in places where the skin is not easily separated from the meat, cutting it with a sharp knife, remove the skin by turning it on the stocking.
12
Having reached the base of the tail of the fish, cut the skin from the spine.
thirteen
Gently cut the excess meat from the inside of the skin and turn it back.
14
If you act carefully and patiently, the skin will remain intact and suitable for stuffing.