Cutting sea fish on fillet
Runned and cleaned fish put on a board. With a sharp knife, cut the meat on both sides along the spine, from the gill arc to the tail fin and at the same time make sure that the meat is cut as even as possible and the spine does not cut. Put both halves of the skin with leather and separate the meat from the skin with a sharp knife, moving from the tail to the head. Cut the abdominal pieces and carefully remove the remaining bones.
The mackerels, fresh (unsalted) herring and fish with scales not need to remove the skin. In estuaries, ruffles, sea languages, prickly sharks and other fish, skin spoils their taste.
From waste (head without jaber, bones, fins, leather and abdominal pieces) well cook fish broth. If it is not needed for this dish, you can cook fish soup on it. In large fish, it is not always easy to cut rib seeds with knives with knives, so in such cases the meat is cut off from the spine to the ribs, starting from the tail, and then the bones are separated so that they remain on the spine.
The system of three s
It is best to prepare fresh sea fish according to the system of three S (Sanbern – clean, sauern – acidify, saken – salt).
Clean the fish shortly, but rinse thoroughly under the crane. Clean the whole fish from scales, cut off the fins, remove the black abdominal film. Rinse the abdominal cavity, rinse well inside and outside. Desx: spray fish on all sides with vinegar or lemon juice. Acid eliminates the inherent fish smell. The meat becomes white, spicy and more solid. It acquires a particularly delicate taste if it is sprinkled with finely chopped herbs (parsley, dill, etc. p.) and small cubes of onions and let the meat absorb spicy substances for 10 – 15 minutes.
Salt the fish should be immediately before cooking, since with prolonged exposure, salt stretches valuable fish juice. The fish prepared in this way is much tastier and there is no “typical” fish smell in the kitchen.
Processing of frozen fish and fillets
In modern “floating factories” for the processing of fish serving fishing vessels, fish and fish fillets are subjected to instant freezing, exposure to very low temperatures immediately after the bosom and processing. Fish -free fish is suitable for all types of preparation. To clean it from scales and prepare, frozen fish or fish fillet must be thawed. Fillets with a special knife-saw is cut into portions, rinsed under the tap, acidified, salt and processed depending on the desired. The semi -finished products that are on sale – an industrial way prepared, seasoned with spices, breaded and divided into portions of fish – can be prepared in frozen form.
Preparation of salt and fresh fish
Salted fish (including herring) before use is soaked for 24 hours. They are washed well before. Fast soaking method: separate the head, gut the fish and put on 10-12 hours. In cold water. 1 kg of herring or other salt fish requires 3 liters of water, and it must be changed 2-3 times. When soaking, salt is extended and the initial juiciness and completeness of the fish is restored. After soaking, cut the fish on the fillet, which acquires a particularly thin and delicate taste, if you put it for 2-3 hours in milk or groove.
Removing bones in salt herring
After smearing, cut the abdomen from herring and purely gut it. Cut the skin at the head on both sides and remove it. Cut off the head and tail and spread fish. Pull the spine with the thumb fingers. Having freed the fillet from the remaining bones, the back of the chic purely jump the inside of the abdomen. Cut herring along 2 halves.
Removing bones in fresh (unsalted) herring
Run the fresh herring under the tap; If necessary, clean from scales. Cut off your head and tail, cut the abdomen, gut and clean the abdominal cavity well. Lay caviar and milk and be sure to use then when preparing fish: they are very rich in vitamins and proteins. Put the herring in this way put the abdominal side on the plastic board (grate the wooden board pre -vinegar so that it is not saturated with a fish smell). Stick a fist on the fish to spread it. Then turn over, thumb and forefinger. Clean the fillet in this way, sprinkle with vinegar (lemon juice), salt. The fish is ready to cook.