Preparing for cleaning
1. Before starting work, put on disposable gloves and wrap the cutting board with a bag or cling film. This will prevent your hands and surface from being saturated with the fishy aroma, which is difficult to get rid of.
2. It is easiest to clean a fresh carcass. If you have just caught a catch, immediately rid it of the scales.
3. Instead of gloves, rub your palms with table salt to keep the fish from slipping out of your hands. The main thing is that there is no damage to the skin, otherwise unpleasant sensations are provided.
4. Wash the fish in water, cut off the fins and head (if not needed according to the recipe).
5. It doesn't matter which process to start with: take out the giblets or clean the scales. The main thing is to do everything in one day, and even so it is much more convenient to cut the fish.
6. If during the manipulation the skin of the fish has dried, just moisten it with water and continue.
Scale removal assistants
1. Package
A convenient way to avoid general cleaning in the kitchen. The most important thing is to preserve the integrity of the package. Place the fish in a plastic wrap and do all the manipulations inside the bag. Take the carcass by the tail and keep it head down. Arm yourself with a knife and move it against the growth of the scales. First clean the sides, and then move on to the belly. Rinse the fish thoroughly and, if necessary, repeat the procedure until all scales are removed.
2. Water
Fill a bowl of water or fill your sink. Submerge the fish in the liquid and start cleaning. In water, the scales will not fly in all directions. The procedure is the same as with the package. Hold the fish with its tail up and from the sides to the abdomen, peel the carcass against the growth of the scales. After cleaning is complete, gently drain or drain the water, and collect the flakes and discard them in the trash can.
3. "Stocking"
For the "hosiery" method, you need a very sharp knife. Gently insert it into the incisions near the fish head between the skin and scales. The process is not quick, but the skin will be removed entirely, like a stocking, and the scales will not scatter throughout the kitchen.
4. Boiling or boiling water
Cooking is a good way for both large carcasses and small ones with dense, adhering scales. If you immerse the fish in boiled water for a couple of seconds, the scales will come off instantly. The only negative is that after processing with boiling water, the product may lose some useful properties, but this will not affect the taste in any way. Another option is to boil the fish unpeeled, and only then remove the scales with a knife.
Features of cleansing different fish
1. Scaleless varieties such as mackerel, sterlet, sturgeon, it is enough to rinse in running water and you can start cutting.
2. Saltwater fish with red and white meat should be rinsed with boiled water before cleaning. For example, dip the horse mackerel in hot liquid for a couple of seconds and start cleaning.
3. The flounder has small and tight-fitting scales, so it is better to immerse the carcass in boiling water first. Begin peeling with a light barrel and do not forget to peel the dark skin off the tail.
4. Carp, crucian carp and pike perch are also covered with dense scales, which must be raised with boiling water. Next, cut the fish at the top and bottom of the fin to make it easier to remove it.
5. The body of the tench is covered with small, dense scales and a thick layer of mucus. First, you need to scald the fish in boiling water, and then dip it in cold liquid. This will speed up the cleansing process.
6. The scales of eel, catfish and burbot are almost invisible and very small. You can get rid of it with the stocking method, but do not forget to first wash off the mucus from the catfish.
7. At first, it is better to cut the catfish and cut it into pieces together with the skin, and only then peel it of the scales.
8. Remove scales and abdominal film from hake. Then remove the skin as well, because even after cooking it still remains rough.
9. The first thing to do with the perch is to cut off the fins, as they are very sharp and can hurt you when cleaning. After that, send the fish to the freezer for 30 minutes and start getting rid of the scales.
10. In the case of carp, be careful about the belly. On it, the scales are scrubbed the worst.
11. The ruff also has very sharp fins, which are removed first. Next, scald the fish with boiling water, rinse off the mucus. Often, the ruff does not need to be cleaned as it is cooked whole.
12. The rudd is easy to clean even with a regular grater with small "droplets".
13. It is imperative to wash off the mucus from the chum salmon, and the scales are removed in no time with a sharp knife. In addition to the knife, you can also use a can lid with torn edges.
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Choose a convenient life hack for cleaning fish and forget about scales flying in all directions. Continuing the topic, we advise you to read about 7 fish cooking mistakes that prevent you from creating the perfect dish.
A source: https://novate.ru/blogs/070121/57367/
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