Fish is a valuable product - a source of iodine, phosphorus, protein and many other substances useful and necessary for the human body. Its disadvantage is a large amount of bones, so some fish dishes are better prepared from fillets.
How to cut fish into fillets
Fillet is a fish without a head, tail, entrails, all bones are removed from it, cleaned from blood clots and scales (sometimes the skin is removed). A seemingly simple procedure requires a certain skill and skill. The fins are cut off from the fish, the head is cut off (if it is with the head), cut along the peritoneum, gutted, trying not to damage the gallbladder, otherwise the taste will be hopelessly spoiled.
Next, you need to remove the spine. To do this, the fish is spread from the back into two halves and the spine is pulled out. It is also possible to get the fillet in a whole piece - inside the fish, bones are cut near the vertebrae and a large bone is removed. The fish are placed on their backs and the remaining small bones are selected.
How to cook red fish
A fish roll can be made from a single layer. Sprinkle pink salmon fillet with spices - salt, pepper, nutmeg, sprinkle with lemon juice and spread a filling of boiled chopped mushrooms (100 g) on it. The next layer is tomatoes (2 pcs.), Cut into circles. The last layer is thin plastics of hard cheese (100 g). The fish is rolled tightly, wrapped in foil and placed in the oven at 170 ° C for 20 minutes.
Red fish rolls can be served on the festive table. Smoked pink salmon is cut into skinless fillets, beaten off. A layer of butter is spread on the beaten fish, then along the entire length of the edge, the fish is laid with pitted olives, rolled into a roll, wrapped in foil and refrigerated for 30 minutes, cut into slices, put on a dish lined with lettuce leaves, decorated with lemon and olives …
