Red fish is divided into three classes: salmon, sturgeon and white salmon. The representative of whatever class you choose, the most tender meat and taste will not leave you indifferent. Fish is cut in different ways, it depends on what you will cook from it.
Instructions
Step 1
Before slicing red fish, you need to prepare it. Cut off the fish's head and rip open the belly. It is necessary to rip open the fish carefully, otherwise the gallbladder can be damaged and the fish will acquire bitterness. Remove all entrails from the fish and rinse it under running water.
Step 2
Cooking a steak.
Place the gutted fish on a wooden board. Take a long wide knife. Cut the fish into even pieces 1, 5-2 cm wide. This method of cutting is well suited for frying fish.
Step 3
Fillet preparation.
Place the fish belly away from you. Use a sharp knife to make a cut in the back of the fish. The incision should not be very deep and only reach the bones. Next, separate the fillets from the bones. Take a sharp knife and use short cuts to separate the fillet from the backbone. Movements should be from the back to the abdomen. Do the same with the other side of the fish. Remove all small bones from the resulting layer. Fillets can be cooked whole or cut. For slicing, place the fillets with the flesh down and cut into small pieces 1-1.5 cm wide.
Step 4
Lightly salted fillets from vacuum packs can be cut in different ways.
Place the fillet piece in front of you on a cutting board. Take a heavy, sharp knife and hold it parallel to the table. Holding the knife by the handle, run the blade over the piece. You will get very thin fish plates. If the knife blade is not heavy enough, apply a little pressure when slicing.
Cut a piece of fillet into 0.5-1 cm pieces at an angle of 35-45 degrees. This cutting angle will keep the piece of fish from spreading.
Fillets cut in this way are good for making sushi at home.
