The presentation of the prepared dish ultimately depends on how you peel the pink salmon. Those who care about this moment try to manipulate the knife according to the rules, confirmed by culinary experience.
Instructions
Step 1
Defrost fish. The best option is to transfer it from the freezer to the refrigerator in the evening. In the morning the pink salmon will be ready for cutting. It is permissible to leave the fish for several hours at room temperature. It will melt on top, and inside it will be ice cream. It is much easier to cut pink salmon that is not completely thawed.
Step 2
Scale the fish skin. To do this, take the pink salmon by the tail and use an ordinary or special knife to make gusty movements towards the head. The scales will come off without any effort.
Step 3
When finished cleaning, rinse the fish well. Necessarily in running water. If the pink salmon is not gutted, then carefully remove all the insides. To do this, cut the abdomen from the base of the head to the tail. Then remove all entrails with caviar or milk, blood clots in that part of the abdominal cavity, which is located along the spine. This blood can taste bitter in a dish. Attention! Don't damage your gallbladder. In the event that a trouble occurs, the contents of the gallbladder got on the meat, then gently scrape off the bile with a knife and rinse the place of contact very thoroughly.
Step 4
Proceed to remove gills. This is an essential detail as the gills impart an unpleasant taste to the broth. They are cut out with kitchen scissors or pulled out by hand, injuries do not happen, as they are relatively soft. It is also recommended to remove the eyes. After gill and eye surgery, wash the pink salmon again.
Cut out the fins.
Step 5
Pink salmon is easily cut into fillets. Make a cut around the scalp, then make an incision along the back. Holding the head with one hand, remove the meat part with the other hand. It will immediately separate from the bone, repeat the manipulation with the second half. Now, with a sharp knife, cut the fillets from the skin.
Your pink salmon is ready for further cooking, according to the selected recipe.
