There are so many fish on the shelves of shops today that sometimes your eyes run wide. But not everyone decides to buy unusual types of fish, because they are not sure that they will be able to clean it correctly. But if you follow simple rules, then it will be easy and simple to do it.
The first step is to remove the scales. To do this, put a fresh fish on a cutting board, take it by the tail and start peeling off the scales from the tail to the head. At the same time, the knife should be at an angle of 15-20 degrees to the fish floor. The process will go more conveniently and faster if there is a special fish scaler, which can be bought in almost any store.
At the next stage, you need to cut off all excess from the fish. But it must be borne in mind that many fish do not need to cut their heads off, since it gives fat to the ear, and to other dishes - a fragrant and thick gravy. This is especially true for perch, crucian carp, ruff and rudd. The only manipulation that needs to be done with the fish, leaving the head, is to remove the gills and fins.
Let's move on to the third stage. We begin to gut the fish. To do this, you need to make an incision along the abdomen with a very sharp knife and remove the insides. You need to be as careful as possible with the gallbladder, otherwise the fish can spoil it with bitterness.
Only 3 stages and the fish is ready to prepare any tasty and healthy dish.
