What you need to clean and cut fish
To clean fish from scales at home, you can use the following tools:
- a long and sharp kitchen knife;
- a tablespoon (teaspoon) or fork;
- a special tin grater;
- store-bought fish scaler;
- drill.
In addition to the tools listed, you will need a large container of water (a bucket or basin). It is convenient to clean under water so that fish scales do not fly apart.
For cutting, you will need a board and culinary scissors to trim the fins.
How to clean fish correctly
It is recommended to clean and cut the fish fresh, and then only place it in the freezer for storage. First of all, it is necessary to trim the spiny fins with scissors so that during the process of removing the scales you do not accidentally injure your hands on them. There is no need to trim the tail; it is convenient to hold the carcass while cleaning.
Cleaning a fish carcass starts from the tail, gradually moving towards the head. When all the scales have been removed, the carcass is cut up, all entrails are removed and, if necessary, the head and tail are cut off.
If the fish is small in size, then during cleaning it can be placed not under water, but in a plastic bag. All the scales will remain in the bag; you won’t have to collect them all over the kitchen.
If the scales from the fish are difficult to peel off, then the carcass is first doused with boiling water and then lowered into a basin of cold water.
How to clear mucus
First, the fish is washed in plenty of water to remove dirt and mucus. Then it is dried with a napkin or towel so that it does not slip in your hands. If there is a lot of mucus, then sprinkle the fish generously with salt, leave for 10 minutes, and then wash under running water.
To remove mucus, you can also dip the carcass in a pan of boiling water for 10 seconds; the mucus stuck to the scales will coagulate like egg white. Further rinsing with cool water completely cleans the fish.
Another way is to rub the fish with a lot of salt so that it does not slip in your hands. To quickly remove mucus, place the fish for a couple of minutes in a prepared vinegar solution, 1 tbsp. l. Table vinegar is dissolved in 3 liters of water.
The correct way to remove scales with a knife
Cleaning begins from the tail (by which it must be held), the knife gradually moves towards the head. If the scales from the fish are difficult to peel off, then the carcass is first doused with boiling water and then lowered into a bucket of cold water. A small fish is simply held in the palm of your hand while cleaning.
After removing the scales, the fish is cut along the belly (being careful not to damage the gall bladder, so that the finished fish dish does not taste bitter) and gutted, removing the entrails. If the head remains, then the gills must be cut off. To remove bones, a deep incision is made along the ridge, the large bone is removed, and then the smaller ones. The gutted fish is washed in water and dried with a paper towel.
Cleaning in quick ways
To clean carp, you can use a special scraper that has a container for collecting scales. Plastic, metal, and electric scrapers are available for sale. Included with the tools you can find cutting boards with a fishtail clamp.
You can quickly remove scales from crucian carp in this simple way. The fish is scalded with boiling water, after which the scales rise and are easily removed by hand if carried from the tail to the head. First, the sides are cleaned, and then the belly, without damaging the skin.
You can quickly and correctly clean fish with a simple spoon or fork. The side part of the tableware is used to make movements from the tail to the head against the location of the scales.
How to quickly clean fish with a grater
It is convenient to clean river fish or lake fish with hard scales using a simple grater. With one hand the fish is held by the tail, and with the other hand, which holds the grater, it is moved with smooth movements with effort from the tail to the head. When fishing, you can try to make a grater from an empty, unnecessary tin can by piercing its bottom several times with a large nail.
When using this method, for safety, it is recommended to wear rubber gloves that have a ribbed base.
How to do it with a drill
It is difficult to clean a perch with a knife; this fish has small but strong scales. Fishermen came up with a way to simplify the cleaning process. Prepare a thick board, nail a large nail onto it, and place the fish’s head on it.
A brush with metal bristles is inserted into the drill, the tool is turned on at low speeds and the scales begin to be removed. In this case, it is recommended to pinch the tail with pliers so that the perch does not slide on the board. This method is convenient to use outdoors, because the scales will fly to the sides. To facilitate the cleaning process, the fish should be covered with a wet cloth after catching.
How to clean frozen
To clean frozen fish after removing it from the freezer, leave it for 1 hour at room temperature. When the scales warm up a little, they are separated from the skin with the edge of a knife. For frozen fish, it is convenient to use a special knife with serrated edges.
How to clean different types of fish?
The cleaning method largely depends on the type of fish. Some species have scales so small and soft that they are left behind. Other fish are cleaned of scales, removing them along with the skin. Before you clean and cut up a fish for the first time, you need to familiarize yourself with its features.
We recommend: Should you wash raw meat and why?
How to clean pike perch?
Pike perch is a very tasty and healthy freshwater fish of the perch family. It is distinguished by hard scales. In addition, it has sharp dorsal fins that can easily injure your hands. Therefore, if you are faced with the task of how to clean a pike perch, the first thing to do is always cut off the fins, and then fix the pike perch on a cutting board and clean off the scales with a fish scaler, a special knife or a household device. This is the case when, for easy cleaning, it will be useful to use one of the life hacks: scalding with boiling water, cleaning under water.
How to clean pink salmon?
Pink salmon has small and soft scales. However, they need to be removed even if you plan to simply salt the fish.
How to clean pink salmon from scales quickly and effectively?
- Place the fish in the refrigerator for half an hour. Clean the frozen carcass when it is half defrosted. Try not to wet pink salmon.
- Grasp the tail and lightly scratch the fish towards the head. Do not use much force to prevent the scales from flying apart.
After cleaning, the fins are cut off and the gills are removed. If necessary, you can remove the skin using a thin and long fillet knife, prying it off at the tail. They also use it to fillet fish.
How to clean mackerel?
Mackerel is one of those rare fish that does not require cleaning before cooking. Instead of scales, it has a thin skin, which, as a rule, is not removed. You just need to cut off the fins, separate the head and remove the giblets, and then cut it up at your discretion.
How to clean pollock?
Pollock is a very popular sea fish. It is affordable, healthy, contains minimal bones and is very easy to clean. Its scales are so small and delicate that many do not notice them at all. But it is still correct to clean the pollock before cooking. To do this, remove the sharp fins, and then, holding the carcass by the tail, scrape off the scales against the growth. It is best to clean pollock when slightly frozen under running water.
How to clean carp?
Carp is an artificially bred fish, domesticated carp. Its meat has a sweetish taste and is highly valued in cooking. The fish has a large, tight-fitting skin, but is easy to clean:
- Dip the carp into water acidified with vinegar (dry scales do not easily come off the skin).
- Use scissors to cut off all fins except the tail fin.
- Insert your finger under the gills to secure the carcass.
- Use the thumb of your other hand to get under the scales near the tail.
- Move it smoothly under the scales, moving towards the fish's head.
- Do the same on the opposite side. The scales will be easy to remove without scattering to the sides.
And a special grater for this fish will eliminate the headache over the question of how to clean carp if there is a lot of it and free time is short. Also in cooking, scales are often removed along with the skin. To do this you need a long and thin knife with a point. They penetrate under the skin of the fish at the tail part and carefully move along the entire length. Then the layer of skin is cut off. The procedure is repeated until all the skin is removed.
How to remove gills from carp?
When cooking fish with the head, the eyes and gills must be removed. To do this, use a sharp knife - and nothing more.
To properly remove gills from carp and other fish, follow this algorithm:
- Lift the operculum.
- Stick a knife inside
- Make deep cuts from the side of the ridge on one side and the other of the head.
- Cut the gills where they join the abdomen.
- Pull it towards you and take it out.
The gills are the easiest way to determine the freshness of fish: they are the first to spoil. If they are dense and reddish in color, then the fish is fresh.
How to clean crucian carp?
A river fish that everyone knows. Crucian carp makes excellent fish soup. And if you make cuts on the cleaned and cut up carcasses, then during frying all the small bones will soften and will be imperceptible.
Just like carp, crucian carp is cleaned with your fingers:
- Place the crucian carp in a deep bowl of water.
- Cut off the fins.
- Grasp the gills.
- Using your thumb, pry the scales off the tail.
- Brush it off, moving towards the head.
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Despite the fact that the scales of crucian carp are large, they are quite soft and easily separated from the skin.
How to clean and cut trout?
Cleaning trout does not take much time. The scales of the fish are quite small and do not tend to fly apart. Usually it is scraped off with the blunt side of a knife, holding the fish by the tail. To prevent it from slipping, sprinkle your hands with salt or wrap the carcass with a paper napkin. Then the fish is washed and cut.
Trout can be cut in different ways depending on the cooking method:
- Roasting a whole carcass. The fish's fins are trimmed. Then a shallow incision is made from the anus to the gill. Take out the insides. Remove the black film. The gills are removed. Rinse under running water.
- Fillet, for sushi and salads. After removing the fins from the small fish, remove the skin in the manner of a stocking, picking it up at the head. Then they gut and fillet the fish. Large trout are first gutted, the head is cut off, and then the fillet and skin are removed, making a neat cut from the side of the ridge. The skin can be removed later using a fillet knife.
How to clean a dorado?
Dorado fish is also called sea carp. Most often there is no need to clean fish from scales - it is sold already cleaned. But if you come across a specimen with scales, do the following:
- Cut the fins off the carcass.
- Place the dorado in a large basin.
- Grab the tail and scrape off the scales directly under water (with a knife or special device).
- Remove the entrails, gills, or entire head.
The sea fish has a light belly, on which the scales are hardly noticeable. Nevertheless, it is there. Give this area plenty of attention.
How to clean bream?
Bream is a very tasty river fish. But like many other freshwater species, it is covered with dense large scales. To remove it, you have to make an effort, which can cause the scales to fly around the room. It is best to clean bream in a bag, under water or by scalding with boiling water. A fish scaler with a cup will also come in handy here, as it will simultaneously clean and collect scales.
Dried fish begin to be cleaned by removing the fin on the back. It is pulled out, and then an incision is made along the length of the ridge and the skin along with the scales is carefully removed. Then all that remains is to separate the head and take out the insides of the fish.
How to clean carp?
Carp is a common carp. The fish has darker golden scales and an elongated body. Perhaps this is one of the most difficult fish to clean: the scales are very large, dense and do not want to separate from the surface.
It is better to entrust the cleaning of the carp to a man, leaving him alone with the fish in the bathroom. If this option is not possible, we recommend removing the scales along with the skin (see Cleaning carp).
The fresher the river fish, the easier it is to clean. The best way to do this is while fishing.
Cleaning fish with a screwdriver
This curious method was invented by fishermen. To clean carp, carp, bream and other river fish from scales, you can use a screwdriver and a concrete anchor. You need to place the fish on a newspaper and use a rotating anchor to treat its surface. Cleaning with a screwdriver is carried out according to the growth of the scales, and not against (from head to tail), otherwise they will scatter even more than when cleaning with a knife.
How to clean burbot?
The predatory representative of the cod family has tasty and tender meat, which has practically no bones. It is often served in expensive restaurants. But when cooking at home, many housewives complain about an unpleasant aftertaste. The whole point is that you need to clean the burbot correctly. The main secret of how to clean burbot so that there is no bitterness in its meat is to remove the skin along with the scales:
- Rub the carcass with salt and rinse with water.
- Cut off the fins.
- Find the junction of the carcass and the head under the gills.
- Pierce the skin with your fingers on both sides.
- Insert a knife into the hole and cut the skin around the head and above the gills.
- Pull the skin by the cuts, turning it inside out like a stocking. To remove the skin easily, wrap it in a paper towel or grab it with pliers and pull down sharply.
- Make a shallow cut from the anal fin to the head.
- Carefully remove the insides.
Gutting fish (any fish) must be done very carefully so as not to rupture the gall bladder hidden in the giblets. When bile gets on the meat, it becomes very bitter, and even repeated washing does not help. The only thing left to do is throw the spoiled carcass away.
In this article, we have not yet talked about how to clean catfish - this fish does not have scales, but its skin is covered with mucus, which you also need to be able to get rid of to prepare delicious cutlets and pies.
Cleaning fish at home is not difficult if you understand the intricacies. Using special tools and secrets, you can easily get rid of scales.
How to cut fish in different ways
The fish is cut depending on the chosen cooking method. The carcass can be cut into portions for frying, the fillet can be separated from the bones, or it can be prepared for further stuffing.
How to quickly fillet
To obtain fish fillets, the carcass is placed on a board. Hold the tail firmly with one hand and cut the fish in half lengthwise with a sharp knife. In this case, the knife blade should pass close to the spine. After this, all bones and skin are removed from both parts using the edge of a knife. The finished fillet can be minced in a minced meat grinder.
For portioned round pieces
Before cutting into pieces, the head and tail of salmon and other large fish are removed. Then, on the board, small even cuts are made on the side of the carcass so that the portioned pieces are the same size.
Using a sharp knife, cut the flesh, when it comes into contact with the vertebral bone, press on the edge of the knife with one hand, and sharply and forcefully press on the handle with the other hand. When the ridge is broken, cut off the rest of the flesh.
For stuffing
Whole fish can be used for stuffing; before preparing the dish, the carcass should be thoroughly gutted. We clean the fish, lay it on its back, insert the tip of the knife into the belly at the base of the head and draw it to the beginning of the tail. The torn belly is pulled apart and all the insides are removed by hand, then the black film is removed.
Using one of the methods listed above, cleaning and cutting fish will become a pleasant and quick task. With the right tools and practice, you can shorten the cleaning process.
Cleaning and cutting of carp
Currently, a huge number of recipes for cooking carp have been invented. It is baked with a side dish of vegetables, potatoes and cereals, and also boiled with spices, stuffed in various ways and simply fried in vegetable oil until crispy. On store shelves you can find gutted frozen fish, fillets and ready-made semi-finished products. But you'll get the most benefit from fresh or live carp. Don't be afraid of the upcoming hassle with cutting the fish. Having mastered a few simple rules, you can easily turn live carp into a culinary masterpiece.
The most common carp on sale are common and mirror carp. The latter is a little easier to clean, due to the fact that its scales are large and not very tightly pressed to each other. With common carp you will have to tinker a little longer.
What you need for work
To properly and easily clean and cut fish you will need the following tools:
- sharp knife for cutting fish;
- fish scissors;
- scraper for cleaning fish, you can use a spoon.
To make the process of cleaning and cutting carp easier, purchase the necessary tools: a - sharp knife, b - scissors, c - scrapers
You also need to prepare:
- a plastic bag or bucket for bones and other debris;
- thick paper or newspaper;
- work gloves.
Step-by-step instructions for cleaning, gutting and cutting carp
- Cover the table with thick paper or newspaper. The paper will absorb the liquid that the fish will release during cutting and prevent contamination of the workplace. Some housewives prefer to clean and cut fish directly in the sink, after closing the drain with a special silicone or metal mesh.
Some housewives clean and cut fish in the sink
To prevent the fish from slipping out of your hands, wear work gloves
Remove scales using a scraper
Cut the carcass along the belly and remove the entrails
Remove the head or take out the gills
How to skin a whole carp - gallery
How to fillet fish
When cutting carp into fillets, you need to separate the meat from its inedible parts: skin, spine, bones. To do this, it is not necessary to first gut and scale the fish.
- Using a sharp fillet knife, cut along the gills of the fish to the spine, but do not cut through it.
To fillet carp, you need to make an incision along the gills of the fish.
An incision is made from the side of the dorsal fin before the incision along the gills
In the tail part of the carp carcass you need to cut through it with a knife
