Trout is a valuable fish with excellent nutritional and taste qualities. Many dishes are prepared from it, salted and pickled. But the preparation of any dish from trout is not complete without a stage of cleaning it. Fish cleaning consists in removing those parts of it that are not edible. In trout, these are the head, fins, tail, entrails, rib bones, ridge and skin. Small trout are peeled and then cut into portions without separating the ridge. Sometimes it is cooked entirely, after having cleaned it of scales and gutted it.
It is necessary
- - trout;
- - a special knife and scissors for cutting fish;
- - cutting board.
Instructions
Step 1
Small trout weighing up to 200 g should be cleaned as follows. Wash the trout thoroughly under running cold water. Using a sharp knife or special fish scissors, make an incision along the abdomen from the anal fin to the pectorals. Make incisions along the sides of the pectoral fins to the gill plates and under the lower jaw of the fish. Hooking the lower jaw with the index finger of the left hand and placing the thumb of the right hand in the incision under the jaw, with one movement of the right hand, remove the pectoral fins along with the gills and the rest of the viscera.
Step 2
Cut off the remaining fins. Then, holding the carcass in your right hand, grab the head of the fish with your left hand and pull it back, breaking the ridge. Continue this movement to strip the skin of the trout with a stocking. When you remove it to the middle, transfer the fish to your left hand, and finish this procedure with your right. Cut off the tail. Rinse the inside of the fish, remove blood clots from the ridge by scraping them with a knife and fingers.
Step 3
Larger fish are plastered. This is how it is done. Wash the fish. Gut the carcass as described above. Cut off the pelvic fins. On one side of the fish, make an incision, starting at the pectoral fins, along the gill covers to the ridge, and then, holding the knife parallel to the ridge, pressing on the ridge, cut the top half of the carcass. Turn the fish over and repeat the operation. This will immediately separate the ridge, head, tail and fins.
Step 4
Then remove the large rib bones from both of the resulting pieces. To do this, put each of them skin side down and remove the bones, cutting them all at once with a sharp flexible knife, trying to guide them along the bones without touching the meat, or pulling them out with tweezers. Without turning the fillets, cut the skin, starting from the tail and lightly pressing the knife against the table.
