How to remove scales from fish? How to gut a carcass without damaging the gallbladder? I am telling you the secrets of quick cleaning.
Recipe content:
- Fish cleaning tools
- Ingredients
- Step-by-step process for cleaning fish
- Video recipe
The process of cleaning fish, and especially removing the scales, is a lot of hassle. And if this process is not done often, then the necessary skills for processing the product are simply not available. After all, the main question that every culinary specialist inevitably asked himself: "How to clean the fish so that the scales do not scatter throughout the kitchen?" Therefore, many people buy already cut or cleaned fish and pay extra to the seller for its processing.
There is an option to clean the fish immersed in a container of water. Rare scales will very quickly and easily move away from the carcass. Another solution to the problem is to place the carcass in a spacious, durable and transparent bag and perform manipulations without removing your hands from the bag. Then all the scales will remain in the bag and you will not have to clean the kitchen. If flying scales are not a problem, place the fish on a plank and start cleaning. And the secrets described below will help you do this process quickly and without unnecessary hassle.
Fish cleaning tools
The traditional tool for cleaning fish is a kitchen knife. To avoid injury, clean the carcass with a spoon or fork. Special scrapers are now commercially available for separating scales. It is easy and safe to work with them. If the fish has tough scales, such as a ruff or perch, use a grater.
So that at the end of the chopping work you do not have to remove the fishy smell, which the chopping board (especially the wooden one) is saturated with, cover it with newspaper or a plastic bag.
- Caloric content per 100 g - 87 kcal.
- Servings - 1 Fish
- Cooking time - 20
Ingredients:
Fresh crucian carp
Step-by-step process of cleaning fish, recipe with photo:
1. Rinse the fish under cool running water. If it dries up after washing, then moisten the carcass again so that the process of cleaning the scales is faster.
2. Place the fish head towards you. Start getting rid of the scales from the tail, working with the tool against the growth of scales. First clean the sides, then the abdomen. Move the scraper gradually towards the fish's head.
3. When the fish is cleaned, slide your fingers against the growth of the scales, from the tail to the head. Thus, check if there are any scales left somewhere.
4. Remove the gills. They are located in the head.
5. Cut them with a knife and remove them from the gill shell.
6. If you cook fish with your head, then remove the eyes, because they will make the broth cloudy.
7. Pry open your eye with a knife, it will roll out freely.
8. Laying the carcass belly up. Carefully use scissors or a kitchen knife to make an incision along the abdomen so as not to damage the gallbladder, and open the fish belly from head to anus. If the bile flows out, the meat will taste bitter. If this happens, quickly rinse the area with salted water.
9. After that, remove all the insides.
10. Scrape off the black film from the inside of the belly of the carcass.
11. Use scissors or a knife to cut off the fins. If you bake it, you can leave the tail and head.
12. If the fish contains caviar, do not throw it away. You can cook it right away with fish, or you can freeze it. When a lot of caviar has accumulated, make caviar out of it.
13. Rinse the fish with running water and start cooking.
See also a video recipe on how to clean fish.
