Having decided to cook rich fish soup, fish cakes or any other pike dish, many housewives ask themselves the question: "How can you cut it up correctly and quickly?" Butchering a pike is not a very tricky business, the main thing is to set a goal.
It is necessary
-
- pike;
- cutting board;
- knife.
Instructions
Step 1
Prepare the fish. Frozen pike must first be defrosted. If you haven't done this beforehand, use the bottom shelf of the refrigerator to pour cold water into a large bowl, add salt and put the fish in it. Make sure the water completely hides the fish. You can defrost pike in the microwave. The most useful way, however, is to defrost food in the refrigerator.
Step 2
Rinse the prepared fish well under running water, dry it slightly.
Step 3
Use a sharp knife to cut off the pelvic fins along with a thin strip of skin. Make an incision from the abdomen along the gill line.
Step 4
Open the abdomen, carefully remove all the insides.
Step 5
Divide the pike into two halves by running a sharp knife along the ridge from the gill line to the tail. This will create one piece of pike fillet. The head and ridge will remain in the second half.
Step 6
Separate the pulp from the ridge. To do this, turn the other half of the pike upside down on the table and, using a sharp knife, cut off the fillets with a neat, quick movement.
Step 7
Remove the bones by using a knife to cut the bottom edge of the fillet where the entrails were.
Step 8
Separate the flesh from the skin. To do this, place a piece of fillet in front of you, skin side down. With one hand, use a fork to press the fish against the cutting board from the tail side, and with the other hand, remove the fillet from the skin, quickly running a sharp knife along the skin from the tail up. Repeat these steps with the other half of the pike. The pike fillet is ready.
