Cleaning fish is not an easy task, it takes time and patience. In addition, after such work, another unpleasant duty awaits you - 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.
It is necessary
- - short sharp knife;
- - durable rubber gloves;
- - metal grater;
- - boiling water;
- - table vinegar.
Instructions
Step 1
Fresh fish is the easiest to clean, and live fish is best. It must be stunned, the carcass cut between the pectoral fins and the blood allowed to drain. After that, do not hesitate to start cleaning. Chilled or frozen carcasses are also cleaned well. The most difficult part to part with the scales is specimens that have been in the refrigerator for a long time and are slightly dry.
Step 2
To speed up the process, pour boiling water over the carcass. Do not immerse the fish in hot water - a short shower is sufficient. If you have several fish to peel, keep them in a container filled with warm water and vinegar.
Step 3
Begin brushing by moving from the tail fin to the head and from the back to the abdomen. Large carcasses can be freed from scales with a grater. Hold the fish tightly by the tail and make smooth but strong movements, being careful not to damage the skin. The areas around the tail can be cleaned with a sharp knife. This makes it easy to clean pike perch, pike, perch and other breeds with small and hard scales.
Step 4
To keep the scales from flying all over the kitchen, try cleaning the fish by submerging it in water. However, it is easy to cut yourself this way. Wear sturdy rubber gloves with a ribbed inner surface to hold the carcass without slipping out.
Step 5
It is convenient to clean small perches with your fingers, without using a knife. Scald the carcass with boiling water and remove the scales, quickly moving against its growth, from the tail to the head. Try not to injure the skin of the fish - it is necessary to maintain the juiciness of the product during subsequent cooking.
Step 6
If you plan to make fish aspic, minced meat or pie filling, the skin of the fish can be sacrificed. Place the carcasses in the freezer overnight. From frozen and slightly thawed fish, the scales are removed along with the skin without much effort.
Step 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 little workout, the process will go very quickly. Make a small cut in the tail area and peel off the skin in one quick motion.
