Golden carp with a crispy brown crust. So tasty! But some housewives do not like to cook fish, because it needs to be peeled. And this is inconvenient - the slippery fish slips out of the hands, the scales stick to the hands and face. But there are several ways that will make the task much easier.
Instructions
Step 1
Try to clean any fish, including crucian carp, as early as possible, preferably immediately after catching it. If you cannot process the carp, then freeze them by wrapping them in plastic wrap. Then the surface of the fish will not freeze and retain moisture, and the scales will be easier to clean after thawing.
Step 2
To prevent the fish from slipping out of your hands, secure it to the cutting board with a second knife. Just stick it into the base of the tail. You can also use a special board with a clip to hold the fish. Or put on cotton mittens, which make it much easier to hold a slippery crucian carp.
Step 3
Trim the fins. For this, it is more convenient to use scissors. Then start removing the scales towards the head. This can be done with a blunt knife, fork, or a fish peeler. The scales of the crucian carp are large, usually not firmly adhered to the skin and easily peeled off. Cut off the tail.
Step 4
Rinse the peeled crucian carp and make an incision along the belly. Remove the insides, but be careful with the gallbladder. If bile spills, then you will have to soak the carcass, otherwise the fish will taste bitter. Remove the gills. Cut off the head if you don't want to cook the whole fish.
Step 5
Cook fish soup or fry them. If you do not cook the fish immediately, then store it in the freezer, wrapped in cellophane. This will prevent the fishy smell from spreading throughout the refrigerator.
