Pike is a very tasty fish, but its meat is rather dry and therefore there is a wonderful dish - stuffed pike. In this recipe, pike meat is blended with other ingredients to add juiciness. But to prepare this dish, it is necessary to separate the pike skin from the meat without damaging it. This process requires caution, patience, skill, and some strength.
It is necessary
- fresh pike
- sharp knife
- cutting board
- kitchen gloves
- kitchen scissors
Instructions
Step 1
Before removing the skin, the fish must be cleaned.
Step 2
Clean the fish with gloves to avoid injury to your hands.
Step 3
The fish must be rinsed under cold running water.
Step 4
Carefully, so as not to damage the skin, peel off the scales.
Step 5
If you do not have the skill, then the first time it is better to separate the head from the fish completely, so that it is more comfortable. If you decide not to separate the head completely, then cut the fish at the base of the head from the belly to the ridge, leaving the head to rest only on the skin in the region of the ridge.
Step 6
Use kitchen scissors to remove the gills from the head.
Step 7
Then scrub the insides of the fish.
Step 8
Rinse the fish again under running water.
Step 9
Use the flat part of the knife blade to “beat off” the pike all over the carcass - this will help to separate the skin more easily.
Step 10
Then pry the edge of the skin with the tip of a knife and, making cuts around the entire perimeter, separate the skin from the meat.
Step 11
Further, in places where the skin is not separated from the meat very easily, cutting with a sharp knife, remove the skin by turning it onto a stocking.
Step 12
When you reach the base of the fish's tail, cut the skin from the spine.
Step 13
Carefully cut off the excess meat from the inside of the skin and turn it back.
Step 14
If you proceed with caution and patience, the hide will remain intact and suitable for stuffing.
