Culinary tricks: how to clean fish

Fish is a valuable product, often found not only in the Mediterranean cuisine, but also in many other countries. It is prepared for both holidays and weekdays, but before cooking 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 properly organize a workplace and follow several tips, you can minimize the time and effort.

Before you can clean the frozen fish, it is necessary to defrost it, for this you need to put it in any dishes, which 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 it is rubbed 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 types of fish are removed from the skin with the skin.

Perch, ruff or other fish with small and hard scales is 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 hassle, 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, first of all, it cuts off all the fins, and then it is lowered for several minutes in cold water or for several seconds in boiling water. After this, a few grooves are made with a fork against the scales, which ensures its rapid removal.

After the scales are removed from the fish, it is necessary to cut off the head, remove the gills and fin, then cut the belly and remove the internals. It should be noted that the black film on the inside of the belly should be removed so that the fish does not get bitter. The cleaned and broken fish is washed under cold water to remove the remnants of the film and the husk.

It is necessary to know that perches and ruffs are gutted with scissors to exclude the possibility of obtaining cuts. To cut the fish on the fillet, first cut the thin part of the belly, separate the head, remove the insides and 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 the fish, But also how to properly gut it. So, the gallbladder can not be crushed, as the bile is spreading 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, boiling water with fish should be put for a few minutes a piece of charcoal, and the bitterness disappears.