Cleaning fish is not just a skill, but an art form. This maxim will be confirmed by any chef who, on duty, has to peel a huge amount of seafood in order to further turn them into hearty dishes. The cleaning process seems difficult to many, but in reality it is not at all the case. In fact, you can clean the fish even without using a knife and without staining the entire kitchen with scales and offal.
To clean the fish by "manual" method, neither exceptional skills nor secret knowledge are required, transmitted on a principle from master to student. You need a very modest set of tools, which is in every kitchen, a little patience and straight (relatively) hands. So, for the upcoming work, you will first need a cutting board, as well as a teaspoon or tablespoon. But first ...
A couple of tips from master chefs
Before starting work, it is recommended to perform some more actions that will help in the future greatly facilitate the process of cleaning fish. First of all, professionals in their field strongly recommend wash your hands and rub them with salt. Thanks to this, the fish will no longer slip out of your hands. Second - when working with dried or long-lying fish - it is recommended to hold it for some time in containers with water. Third, when it comes to cooking freshly caught fish, it is best to clean the one that has just been caught and taken out of the water.
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Moving on to cleaning fish
It will take a little time to implement the exotic method of cutting, but at the first stage it will be necessary to adapt, to understand the principle. It is best if you have to clean several fish at a time. So the cleaning skill is guaranteed to be fixed the first time.
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First of all, the fish is placed under running water and washed thoroughly. Dry it immediately with a paper towel. Then the fish is placed on a cutting board so that it lies on it securely and stably. Now we take a spoon, set it with its “sharp” part against the scales at the tail and begin to clean it with movements from the tail to the head. Movements should be fluid and consistent. Very soon there will be no scales left on the fish, and most importantly, it will not fly in all directions.
Note: a large fish is perfectly cleaned with a tablespoon, and a small fish will be much more convenient to clean with a teaspoon!
If you want to know even more interesting things, then you should definitely read about why Thursday was called in the USSR fishy day.
A source: https://novate.ru/blogs/160420/54171/