Processing of fish of different typesIn one of our previous articles, we talked about how to properly fish. In it we gave only the most general advice, but in fact processing of fish of different types can have its own nuances, which we will discuss in this article.

For example, processing fish, covered with mucus (eg, tench) should begin with the removal of mucus, otherwise youit will be difficult to clean it from scales and gut. To get rid of mucus, you need to lower the carcass of the fish for 15-30 seconds in hot water - the mucus will come off itself. After this, you must put the fish in cold water and scrape the scales with the blunt side of the knife. Then you can gut and rinse the fish, as usual.

To undo navaga, the skin of the fish should be cut along the back. After this, the lower jaw is cut off and the skin from the upper jaw to the tail on both sides is removed. To the hands do not slip on the fish carcass, you can rub them with salt. Then remove the fins and the insides of the fish through the incision on the back - the abdomen is not cut at the same time. This is done in order to leave caviar inside the fish. When gutting fish, rinse it in cold water.

Fish processing flounder may seem difficult - it's becauseflat, how to approach it? In fact, it is quite easy to clean flounder. To begin with, chop off or cut off the head of the fish, then gut the carcass. After this, you can proceed with skin removal. You need to remove the dark upper skin (from the side where the fish have eyes). Then wash the fish and cut it along into halves from tail to head over the light (lower) part of the body. Then cut off the dorsal fins, wash the fish again. Cut it along into two pieces, and then into the portioned pieces across.

Ugrya and burbot to clean it is quite simple - from them it is possible to remove a skinentirely. To do this, you need to cut the skin around the head of the fish and pull it down, towards the tail. The skin will be removed from the carcass like a glove. After this, you can cut the abdomen and gut the fish. Then cut off the head and rinse the carcass in cold water.

Processing of fish is noble, such as stellate sturgeon, sturgeon or beluga, is a little more complicated than processing other types of fish. First, put a piece of fish on the table. With a fork or needle, pull out the squeeze (chord, a string that passes through the cartilaginous spine of sturgeon). Clean the back of the blood. Then rinse the fish with cold water, and then put it for two minutes in very hot water. This is done to ensure that the scales lag behind the skin more easily. Then carefully clean the fish from the scales. If the scales lag behind the skin with difficulty, re-immerse the carcass in hot water. After getting rid of scales, wash the fish in cold water and gut it in the usual way.

To divide sterlet, cut a large scale from the back of the fish (socalled "bugs"). Then, peel off the bone scales from the sides and abdomen of the fish. This is done with a knife "against the wool" (in the direction from the tail of the fish to her head). After that, cut the abdomen of the fish, remove the gills and the entrails. Stranded in sterlet is removed in the same way as in all other sturgeons. After washing sterlet, be sure to dry it with a towel.

And finally - several useful tips for cleaning and processing fish, which will help you save time and nerves.

  1. Processing of fish is done only with sharp knives.

  2. Fish caught independently should be cleaned immediately after fishing, while it is still wet, soft and not weather-beaten.

  3. If the fish is refrigerated for several hours without a lid, it will be difficult to clean it.

  4. It is best to adapt a special cutting board to clean the fish.

  5. If you carelessly scrape the scales, it will fly around the room, and it will be hard to wash it. Be careful!

  6. Gutting the fish, fold all the insides in a cellophane bag, tie it tight and then throw it away.

Processing fish is not such an unpleasant and time-consuming task if you know some rules and tricks. A cleaned fish with their own hands is always tastier than a purchased fillet.

Processing of fish of different types
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