Pike perch is a predatory fish that is found in large rivers. The main advantage of this fish is white, tender dietary meat without a single drop of fat. There are few bones in pike perch. This fish has one small drawback - the smell of mud, which can be avoided by choosing young fish. Pike perch has freshish meat, so it is advisable to cook it with products with a strong taste. This fish can be fried, boiled and stewed. But the first step is to clean the pike perch.
It is necessary
- - a sharp knife,
- - cutting board.
Instructions
Step 1
Take a sharp knife and cut off all of the pike-perch's fins except the tail. Dip the fish in a container of cold water for a few minutes.
Step 2
Take a penknife and make a few slanting grooves against the scales to make cleaning easier. To make it comfortable to hold the fish while cleaning, insert a pencil into its mouth.
Step 3
Immerse the pike perch in boiling water for a couple of seconds, so that the scales will almost completely slide off the fish. The remnants of the scales must be cleaned off with a knife, holding it slightly obliquely, but not along the carcass.
Step 4
Take a pike perch and use a sharp knife to rip open the belly, moving from the head to the anus. This should be done carefully enough so as not to damage the gallbladder during evisceration.
Step 5
Remove the insides along with the gallbladder, cut off the head. If the fish is needed for baking, then remove only the gills so that they do not impart a bitter taste to the dish. Rinse the fish under cold water and, using a sharp knife, scrape off the black film that is located on the inside of the peritoneum.
Step 6
If the fish is large enough, it can be filleted. Rinse the pike perch thoroughly and place on its side on a cutting board. Cut off a thin part of the peritoneum and, starting with the tail, walk with a sharp knife along the back, while cutting the flesh to the ridge.
Step 7
Trim the meat off the gill lids and separate the fillets from the spine alternately on both sides. It remains only to pull out the bones and the fillet is ready.
