Fish is a valuable product, oftenmeeting not only in the Mediterranean cuisine, but also in many other countries. It is prepared for both holidays and weekdays, but before preparing any dish, the question arises as to how to clean the fish. Usually cleaning fish is an unpleasant business, which takes a lot of time, but if you organize the workplace correctly and follow several tips, you can minimize the time and effort.
Before you clean the frozen fish,it is necessary to defrost it, for this it is required to put it in any dishes that you put in the refrigerator for gradual thawing. It is not recommended to leave the fish on the table, because with a sharp drop in temperature it loses its beautiful appearance and taste. If the cooking time is very short, you can put the product in cold water, adding salt to it to eliminate the specific odor.
How to properly clean a fish: some tricks and tips
Fish will be cleaned much easier if itsrub it with salt. In this case, it will not slip out of hand. Lin and burbot will be more delicious, if you do not remove scales from them when frying, as it improves their taste qualities. In extreme cases, these fish are removed from the skin with skin.
Perch, ruff or other fish with shallow and hardscales are very convenient to clean with ordinary vegetable grater (only it is necessary to allocate a separate grater for these purposes). In some cases, for this purpose, a special device is used, constructed from bottle caps, nailed to a small plank. Since perch cleaning delivers a lot of trouble, it is recommended to lower it into boiling water for a few minutes, so that the scales are quickly removed.
Considering, how to clean fish, for example, pike perch, it should be noted that in the firstall the fins are cut off from him, and then he is lowered for several minutes into cold water or for a few seconds into boiling water. After that, a few grooves are made with a fork against the scales, which ensures its rapid removal.
After scales from the fish are removed, it is necessary for itcut off the head, remove the gills and fin, then cut the belly and take out the insides. It should be noted that a black film located on the inside of the belly should be removed to prevent the fish from being bitter. Purified and split fish are washed under cold water to remove film and husk residues.
It is necessary to know that perches and ruffs are guttedscissors to exclude the possibility of getting cuts. To cut the fish on the fillet, first cut the thin part of the belly, separate the head, remove the insides and the black film, then cut the flesh along the back to the ridge, after which it is cut, separating the fillets from the spine, and removing the bones from it.
However, each hostess should know not only how to clean fish, but also how the workplace should look like. It must be remembered that all used tools and containers should be treated with a detergent or cleaning agent, and the working surface - with a disinfectant. Thus for cleaning of any fish it is necessary to have a separate grater or other adaptation which will not be used for any other purposes.
Thus, it is necessary to know not only how to clean fish, but also how to properly gut it. So, the gallbladder can not be crushed, since the bile that is grown will give the fish a bitter taste, so it is taken out entirely. Gills should also be removed. If it happens that the fish for some reason will give bitterness, in boiling water with fish should be put for a few minutes a piece of charcoal, and bitterness disappears.
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