2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Kitchen scissors or a sharp and flexible knife should be used to clean the fish. Be careful because fresh fish are very slippery. If you want to keep them tight and not cut yourself, you need to prepare salt and a napkin. Frequent washing under running water is also recommended.
The first step in cleaning fish is to remove the scales. Hold it firmly by the tail and scrape it with the back of the knife. Move it from the tail to the head - in the opposite direction to the scales. Remove the fins with scissors and shape the tail like the letter V.
The next step is to gut the fish. Place it on parchment paper. Split the abdomen with a sharp knife and remove the entrails. Be very careful with the intestines, because they are often full of worms that will scatter everywhere in case of rupture. Save the caviar, which you can prepare later.
After removing the entrails, remove and grill.
Be sure to remove the black belly button, which gives the meat a bitter taste when cooked.
If you are cleaning a carp, you must remove the mother-of-pearl bone, which is located on top of the head at the junction with the body. This knuckle gives an unpleasant or bitter taste to the dish.
After gutting, the fish should be washed thoroughly under running water.
In case you need to bone the fish, we offer you two options in which you can do it.
Bonelessness through the stomach: Cut the abdomen and remove the viscera. Dissolve the fish on the board, with the skin on top. Sprinkle the tail with salt and hold it firmly, then press hard on the spine to flatten it.
Now turn the fish skin side down on the board. Cut the tail with scissors, and with the tip of the knife loosen the spine slightly. Cut it at the head to release it
Backbone: If you want to fill the fish in the back, you have to cut it right along the spine from the tail to the head. Slide the knife on both sides of the spine.
Carefully open the fish and remove the viscera and spine. Using scissors, cut the bone at the head and tail.
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