It's no secret that the process of cleaning fish, and especially lifting scales, usually does not give the housewives much pleasure. And the one who cleans fish is not so often, of course, the necessary skill of processing this product does not. That's why many people prefer to buy already cut or cleaned fish or simply pay extra for the seller's processing. However, if you own some secrets, you can greatly simplify this operation.
Should I clean the fish?
Certainly, it is more natural for us to begin heat treatment of already purified fish. However, there are cases when the remaining scales only improves the taste of the future dish. This fact must be known and not forgotten about it. For example, boiled raw fish retains more nutrients, and the dish acquires a rich flavor. So do with the product, which will blanch, cook for a couple or stew. Fish in the scales, as a rule, do not lose its flavor during such heat treatment.
In order to get the remaining scales from the resulting broth, it is desirable to filter it. The fish are cleaned immediately before serving, removing scales with the skin. An important point in this case is the freshness of the product used.
We clean the fish according to the rules: what to do at the beginning, and what at the end of the
To quickly clean the fish without spending any special effort on it, you need to prepare this product in advance. If the fish you got is left to you alive, before you clean it, you need to kill it. At the same time, remember that the fish should be cleaned and gutted at the same time. Frozen fish are thawed at room temperature until it reaches the stage slightly frozen. Know that a completely thawed fish is difficult to clean.
After the fish is prepared, fins are cut using sharp scissors: so you will protect your hands from injuries and quickly manage with cleaning. If the recipe does not provide for the use of the head, then it should be removed. After that, hold the fish by the tail, start scaling the scales. To this end, it is necessary to make short and rapid movements with the knife( the upper side of the blade) starting from the tail. Sometimes, especially if the scales are fractional, it is more convenient to use a special scraper or grater, conducting them with an easy pressing in the transverse direction. To facilitate the cleaning process, you can pre-stand the fish in cool water, slightly acidified with vinegar.
Fish, as a rule, constantly slips out of hands, to avoid this trouble wrap it with a towel or a special napkin. You can also rub your hands with salt, provided that there are no abrasions on the skin.
Scales will not be scattered throughout the apartment during cleaning, if you open the tap and process the fish under a stream of cold water.
Immediately after removing the scales, evisceration can begin. To this end, it is necessary to cut the abdomen along and pull out all the insides from there. In case of damage to the gallbladder, place the bile outlets with salt or simply remove them with a knife. All black film must be cleaned without fail. The film, which is on the main bone of the spine, it is necessary to cut and clean this place from the blood. After the end of the cleaning, the fish should be thoroughly rinsed up to four times under a stream of running water.
As you can see, it's not so difficult to clean fish properly, you just need to have certain skills.