Any housewife knows how healthy fish dishes can be if properly prepared before cooking. It is not always possible to carefully remove the skin from the fish, and often not for everyone. In some fish, for example, in a pike, the skin is removed easily, while in others it is only torment. But learning to do this is still not difficult.
It is necessary
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fresh raw fish - 1 pc
Instructions
Step 1
Choose between two methods of skinning the fish.
Step 2
Method 1. Take raw fish, rinse it with water and remove scales. This is done with a knife in the opposite direction of the growth of the scales. After the fish has been cleaned on top, proceed with the separation of the skin. Cut off the fish's head. In order to remove the skin without damaging it with the so-called stocking, pull the skin from the base of the head towards the tail, as if removing the stocking inside out. If in some places it is difficult to separate the skin from the fish, cut in these places with a knife. Usually, cuts are made in a circle as the skin is removed. When cleaning the fish in this way, keep in mind that it must be whole, not gutted. When you reach the tail, just cut it off along with the skin. This method is suitable for separating the skin from the pike.
Step 3
Method 2: Wash the fish in cold running water and remove the scales. Use a knife to carefully remove the gills and cut off the fins. Leave your head. Slice the belly of the fish along its entire length. Remove all the insides from there with your hands, sometimes using a knife to scrape off the abdominal bones. Carefully cut the ridge. Scrape off the skin with either a knife or a spoon. Thus, the skin can be removed very easily without damaging the meat. After removing the skin, the fish can be stuffed and the contents sewn up with threads. After preparation, the threads should naturally be removed.
