How to clean fish?

The most unpleasant process of cooking is cleaning the fish from scales. It is for this reason that many housewives refuse to prepare dishes from live poultry, and male fishermen are more fond of the process of fishing than of cleaning fish. Although today a lot of devices and methods have been invented, the question of how to clean fish so that scales does not scatter around the kitchen is still relevant.

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Why do we need scales and why is it on the fish?

In the usual form for us, scales appeared on zhivtsy about 50 million years ago, and before that all zhivtsy were covered with a powerful shell. In sturgeon, for example, there were chains of bone spines, as a reminder of the ancient origin.

In the course of evolution, it became clear that scales are still more effective than carapace, because thanks to it, the man has become much more plastic and active. Over time, a layer of mucus began to appear on the scales, which increased the speed of movement of the fish at times. This same layer of mucus protects them from various predators and bacteria.

Important! Scales are not found in all species of zhivtsov: flounder, mackerel, catfish is not at all, so this fish does not need to be cleaned from scales. The most powerful shell - in the pike perch, perch, crucian carp and carp. Scales of live birds grow on this principle: from the old, the upper, the lower, the younger grows. On the scales, you can even determine the age of the caught fish.

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How to properly clean fish from scales - general rules?

We offer you some tips that will help you to easily clean fish from scales:

1. The first rule that we recommend to follow is to clean the bait immediately after the catch. The best option is directly at the pond. All the catch must be cleaned immediately, and then taken home and cleaned for storage or cooked.
2. Immediately before cleaning to avoid injury, cut off all the fins except the caudal fin.
3. The cleaning knife must be of good quality, since a bad knife is a rugged hand.
4. After cleaning the bait, it is necessary to gut and cut off the head.

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Methods of cleaning

There are many ways to remove scales from fish, and they will all be correct. Therefore, be guided by personal preferences and the concept of convenience, in order to choose the optimal way how quickly to clean fish from scales.

Underwater

A small scale animal, for example, roach, is difficult to clean, as all scales scatter throughout the kitchen. Therefore, we recommend that you collect a little water in the sink or basin, and clean such a fish under the water - in this case, the scales will not scatter.

Using the

grater We recommend cleaning the scabbard with a conventional kitchen grater( preferably four-sided).Begin to rub the fish from the tail to the head. The shell will descend easily and almost will not fly apart.

Boiling with boiling water

Such species of pike as perch, perch, pike perch, etc. are easily cleaned from scales if boiled water is boiled. To do this, bring the water in the tank to a boil and dip the fish into it. The end time depends on the freshness of the live bait, as well as on its appearance, and can vary from 30 seconds to 2 minutes. After the scalding procedure, pull out the live bait and remove all the husks under running water.

Important! Do not overeat the fish under hot water, otherwise the scales will go away together with the top layer of fish meat.

Pre-fry fish prior to cleaning

Some species of bait, for example, perch, for quick cleaning we recommend to lightly season with the evening and leave it to cool in the morning. After such a sweet bass, perch is much easier to clean.

Frozen fish before cleaning

It is much easier to treat the bait and clean it of shell if frozen in a freezer for the night before. An hour before cleaning, pull out the fish and put it in the sink. An hour later you can clean the brisket. Shelukha during this time, ottaet, but the fish will still be frozen.

With the

For today on sale there are special knives and graters for cleaning fish, and also special boards with a clamp on one end. The principle of the device is as follows: the tail of the live bait is clamped in the clamp, and the fish is on the cutting board. With a special knife or grater you can very quickly clean fresh fish from the scales.

The simplest fish-washing can be done by one's own hands:

1. Nail a piece of tin to a wooden bar.
2. Nails with sharp notches punch holes on the tin.

Important! You can make a grater from a tin can, if you do a few holes at the bottom. Another option - nabeyte to the board 2-3 beer lids.

Useful advices:

• The hardest way to clean the ruff or perch. We advise before the procedure to cut the thorns fins, and then place the fish for a few minutes in cold water. With a fork and a knife, make grooves against the growth of scales, this will simplify your work.
• Easy to clean any fish, if you insert a stick into its mouth until it stops.
• To the board, where the fish will be cleaned, pin the tail with an awl. Holding your fingers behind your eyes, pull the animal to the "crunch."The cleaning process will be much more effective.
• Clean the fish with a large knife. The bigger the knife, the easier it is to remove the scales.
• When cleaning sea fish, cut the skin behind the head and remove the skin along with the husks.
• Use a separate cutting board to clean the fish. Do not forget about the smell of fish, which firmly fits into the cutting boards. Therefore, we recommend putting a newspaper on it, folded several times or a package. This way will save you not only from the unpleasant smell of the board, but also allow you to quickly remove the workplace.
• You can remove small fish from scales easily by pouring salt and rubbing it in your hands. After the cleaning procedure, rinse the live bait under a strong stream of running water.
• There are cases when the remaining husk only improves the taste of the dish. For example, boiled raw fish retains more nutrients. So do with the fish, which will be cooked for a couple or stew. During such heat treatment, the fry in the scales does not lose its flavor. In this case, clean it immediately before serving: remove the husk together with the skin.

Important! Perch can not be cleaned from scales, if it is cooked or smoked. For roasting, it is better to remove the husks together with the skin.

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How to clean a large fish - instruction:

1. Prepare a special cutting board.
2. Cover it with a package or newspaper, folded several times.
3. Rinse the fish under running cold water, clean it of mucus and debris.
4. Put the fish on the board and with your left hand on your head, scrape the scales with a sharp knife, starting with the tail.

Important! Keep the knife at a slight angle so that the scales do not scatter in all directions.

1. Gently cut the caudal fin.
2. Cut the dorsal fin( against the scales), holding the end of the fin with your thumb.
3. Pierce the skin near the head and make a cut to the anus. Cut the belly from head to tail.
4. Raise the top half of the fish and dust the entire contents( using a spoon or knife).
5. Tear off the white film along the ridge of the fish. All the bloody mass that is under it, extract.
6. Scratch off the walls of the belly red-brown film.
7. Cut off the head of the fish.

Important! If you want to leave your head, then you need to clean the gills, remove their insides, so that the fish does not bitter.

1. Cut off 2 of the pelvic fins.
2. Rinse the fish under a tap of cold water.
3. Cut it into pieces.
4. Put all guts and fish residues in a plastic bag and throw them into the urn.

Important! Some housewives act in this way: gut the fish, cook, and only then remove the scales along with the bones and skin. Pure fillets are left for the dish.

We hope that with the help of our advice and recommendations you can easily prepare a delicious dish from any fish, and cleaning it from scales will not take you much time and effort. Bon Appetit!