How to fish: instructions, tips and tips

The fact that the fish (river and especially sea) is valuable and useful for the body is a real storehouse of microelements and amino acids, necessary for a person to fully live, they know everything today. It is no coincidence that people living in Primorye have long been famous for their longevity and health - physical and spiritual. But at the same time, not every hostess or home cook has the information how to fish according to all the rules, so that she retains her advantage as much as possible and at the same time gets rid of small bones. Let's try in this article to fill this gap.

Tools

Some people think that it's rather difficult: to release these cold-blooded people from bones, especially the smallest ones. But in fact, everything is pretty simple. We can practice together, maybe a couple of fish and go to school, but the third one, most likely, will be cleared in an ideal way. But before you cut the fish, you still need to acquire the necessary tool. We will need:

• Kitchen scissors for cutting fins;
• A knife for liberation from scales;
• A sharp knife with a thin blade to separate the pulp from the bones;
• Long board for carcass cutting;
• Tweezers (but you can do without it);
• And, of course, the fish itself.

With this minimum set, you can already begin to act. By the way, about the knife for cleaning: the most simple and popular tool in the people - a knife for oil (with small teeth) or vegetable (short). One can, undoubtedly, take advantage of modern technologies: fishworms of various types, if you have them in stock. But an ordinary knife for potatoes will be enough.

How to fish: detailed master-class

• At first it is recommended, if the fish is fresh, to wash the carcass in cool water under the tap. We perform this simple procedure before cutting the fish to release it from excessive mucus, dirt, algae (and suddenly, if not) and other unnecessary elements.
• The second step is cutting the fins with kitchen scissors. Some sources indicate that this should be done after cleaning the fish from the scales. But, most likely, this is not of fundamental importance, there is no global difference: before or after.
• We begin to clean the carcass from the scales. It is more convenient to clean from the tail, holding the fish with one hand, and the second producing short characteristic movements with a knife or a device for removing scales from the tail to the head.

Several life hacks from experienced cleaners

1. To keep your fingers from slipping, you can dipped them periodically in large-scale kitchen salt.
2. If you do not want to collect scales throughout the kitchen after cleaning, you can perform the scaling procedure in a large plastic bag, putting the fish in there and putting your hands in it. Thus, you will get rid of the need for additional cleaning of the room.
3. Before you can clean a small fish with small nasty scales (for example, perches), you can pull the carcass by the tail hard enough, holding the fish by the head with the other hand, as if stretching it. So scales will lag much easier.

How to eviscerate?

After making sure that the whole carcass is cleaned of small scales (especially take a closer look at the tail), we proceed to eviscerate.

1. How to properly cut the fish, freeing it from the entrails? To begin with, it should be thoroughly cleaned from possible scales remnants.
2. We put the carcass on the chopping board (it should be repeated, it must be narrow, but long enough for the fish to fit on it) with its head from itself.
3. Holding the carcass with your hand, insert the end of the knife into the hole on the abdomen and make a longitudinal incision towards the head to the very base (the knife does not have to be immersed too deep for the inside to be damaged and not spread), dividing the bony part at the base of the lower jaw, Between the fins of the fish (front).
4. We remove the insides by grasping them with our fingers near the base of the head of the fish. For fastidious housewives: you can use a large tweezer for these purposes. We pull out the whole intestine. Separate the liver and caviar, if it is available. Be sure to remove the film, which covers the abdominal cavity, so that it does not get bitter when cooking.

Head

What to do with the head of a fish? The question is by no means idle. Before you cut the fish on the fillet, this very head, of course, must be cut off at the very base. But if you are going to put fresh carcass for storage in the freezer or want to cook the inhabitant of the depths entirely, ie, together with the head, it will be extremely necessary to remove the gills. This is done with kitchen scissors. After all, do not forget to thoroughly rinse the fish thoroughly before cooking, preferably under running water.

How to properly fish on fillets?

Some people perceive such manipulations as the highest level of culinary art, but in fact there is nothing too complicated in the process - only a sharp knife and skills that are acquired by experience are needed.

1. So, as already mentioned, you need a special curved (fillet) knife. With its help it's the easiest way to work. But in extreme cases, an acute medium-length kitchen knife with a not too thick blade will fit.
2. Along the spine with one longitudinal resole cut the carcass from the head to the back. The blade should go along the bone, and not cut it (this can be felt tactilely), without much stress and effort.
3. We begin to cut the fish along, deepening the incision, so that the ribs are also caught. We repeat the same procedure on the other side of the spine, as if highlighting it (the knife works best at an angle of 45 degrees).
4. The edge of the peritoneum is cut off together with the subcostal bones.
5. Carefully feel the fillet obtained. If bones are found, take tweezers and pull out. After that, the fillet can be used for further cooking.

Tips connoisseurs

• Before dismantling, check that your knives are carefully sharpened. If you are stupid, you should undermine your improvised means. Otherwise, the blade will not cut, but tear the flesh.
• To remove or not to remove a skin - to solve to you. If you are going to fry fish in a frying pan or on a grill, then it is better not to do it: the skin will support the fillet, so that it does not fall apart during cooking. If you are going to cook or stew - you can take it off. We do this by slightly cutting at the edge near the base of the meat. Then gently move along, tearing off gradually.

Red fish

A few words about this beauty of the seas and rivers, which recently is available and popular with the population. How to cut a red fish - trout or salmon, for example? The algorithm of actions and tools are about the same, but there are also some nuances. Today we will tell you how to cut the red fish on a fillet (let it be salmon).

1. We cut the head around the circumference in the region of the branchial bone.
2. Cut with a scissors or a knife a tail fin.
3. From the inside along the spine (try with one movement) we separate the costal bones.
4. We pull out the ridge, trying not to get hurt. To do this, you can hold the bone using toilet paper or a paper towel. The remains of the pulp from the ridge are more conveniently removed with a fork (then it can be used, for example, for rolls).
5. We clean the future fillets from the spine bones. Separate the rib with a knife, then remove the smaller pincers with bone and remove the skin with a knife.

Who dreams about that?

And finally: do you know what it means if you had to fish in a dream, especially a living one? Such a dream is not entirely good, according to many modern and ancient dream books. It can mean a quick loss of health (by you or close people), discontent with your position and appearance. And if a woman dreams of cutting a fish, then she will not give way to her hobbies and sympathies towards the man. But to clean the fish in a dream - to the speedy overcoming of difficulties, and to prepare it - to material prosperity.