Burbot is an incredibly tasty fish with the most delicate meat. It makes an excellent ear. However, many do not like to buy it uncut, since the process of cleaning burbot is quite laborious. True, there are several secrets to quickly gutting burbot.
Instructions
Step 1
Place a sheet of A3 or larger paper on a cutting board before peeling the burbot. The paper will keep the fish from sliding on the board, and it will also save you the trouble of cleaning the table.
Step 2
Wash the burbot and cut in a circle behind its gills and head.
Step 3
Pull on the skin of the fish and peel it off like a stocking. It is better to remove the skin of a burbot with a pasatizh or a similar tool, since it is very difficult to remove it yourself without tools. This method is appropriate if the fish is large.
Step 4
Carefully make a shallow incision from the fish's anus (located below the anal fin) to the base of the head. Take out all the insides slowly and carefully. With a deep penetration of a knife or a sharp pulling out of internal organs, you can damage the gallbladder, and then the fish can be thrown out.
Step 5
Cut off the amuse. Separate the liver from the head. You will receive a carcass from which you can prepare your own burbot dish at home. For example, burbot carcasses can be fried in mayonnaise sauce. You have learned the first method.
Step 6
Take a burbot and, without removing its skin, make an incision from the anus to the head. Take out all the insides carefully. Cut the fish in half without separating the head.
Step 7
Cut off the head from the half to which it is attached. Remove the bones with a sharp knife. After that, start separating the burbot carcass from the skin. The carcasses are ready for cooking. This method may seem easier to someone.
Step 8
Salt burbot if you come across small fish. It is inconvenient to clean, and salted burbot is not inferior in taste to boiled or fried.
Step 9
Do not be afraid of the mucus on the skin of the burbot, it will disappear when the fish boils in the water while cooking the fish soup. Do not forget to add a glass of vodka to your ear five minutes before cooking. This will give the taste of the dish its own flavor.
