How quickly to clean the perch from the scales without injuring your hands

The perch is equally tasty in cooked, fried, smoked and salted form. But how quickly to clean the perch from the scales, so as not to wound the hands with sharp fins like needles, and not to litter the entire kitchen with scales? This is not a simple matter, but you can deal with it successfully, if you have some skill.

Is it worth it to clean it?

For the preparation of certain dishes, perch can really not be cleaned. And this applies not only to dried fish. To make a hot smoked perch, it is not necessary to rid it of strong scales and viscera, rinse well and rub it with salt. It turns out insanely delicious and juicy meat. Similarly, you can do if the fish are going to bake on the grill or grill.

It is not necessary to clean small bass holes if they are used for the first tab in the double ear. Broth all the same it is necessary to strain, and all this party of a fish to throw out. Interestingly, the ear turns out in this case is much tastier. And gills and giblets should still be removed. But gutting and washing fish in this case can be very fast.

In the north, fishermen cook an ear from unpeeled and ungutted perch, and they say that only such an ear can be tasty. But not every inhabitant of the middle zone will risk eating such a dish.

How easy is it to clean the river perch

If this fish is supposed to be fried or boiled, then it will have to be cleaned.

It has long been noted that freshly caught river perch is much easier to clean. But not all families have fishermen. Therefore, fish are usually bought in the market or in a store. And every time the question arises: how to clean the perch fast enough not to litter the entire kitchen with small scales and not injure your hands with sharp thorns?

This can be done if you know the small everyday tricks:

• In order for the fish to be easier to hold, you can put on your hands working gloves. This is done only during cleaning, it is inconvenient to gut the fish in gloves.
• Firmly press the tail of the perch to the cutting board and pull( to the crunch) pulling the head. After such a procedure, it will be much easier to remove fish from scales.
• Before cutting with sharp scissors, we cut fins, this will save hands from painful punctures.
• To scales easily, clean the perch alternately diagonally from belly to back, and only then from tail to head( as is usually done with other fish).In this case, the fish should be held by the tail, and cleaned with the tip of an acute and durable knife or with a special device.
• If time suffers, then to facilitate the work you can use the "grandmother's method" - fill the fish with salt and leave for the night. By the morning, scales and skin will soften somewhat, and perch can be quickly cleaned.
• If fresh fish is put in the freezer for a while, it will be easier to clean.
• You can quickly clean the perch if it is covered with boiling water or for a few moments dipped in boiling water, holding the tail. This method is somewhat risky, because if the fish is slightly overexposed in hot water, the scales will be removed along with the skin.
• To easily and quickly clean the fish, it is better to use special tools."Purges" of various designs are sold in hardware stores. Some craftsmen make them on their own from the covers of beer bottles or old kitchen tetok. Dlya perch it is better to purchase attachments with a container for collecting scales.
• Scales will not be scattered throughout the room if you clean the fish, completely immersing it in a container with water or under a spray of water. Some mistresses are adapted to clean the perch, putting their hands and fish in a plastic bag.

We clean with the skin

In order to prepare minced meat or slices of fish in batter, skin is not needed. In this case, the question: how to clean the perch?- is solved very simply. It is freed from scales along with the skin. With fresh fish, the skin is quite easily removed with a "stocking".This is done as follows:

1. Make incisions along the dorsal fin on both sides;
2. Pull out the dorsal fin;
3. Cut the skin near the head;
4. Sew the skin from the top of the back to the tail. For convenience, you can use pliers;
5. Separate the head and gut the carcass.

With a certain skill, you can quickly clean a few kilograms of river perch, without staining the kitchen.

But this work can be facilitated. The skin will be much easier to remove if perch for a few seconds dip in boiling water, holding the tail. Fish can also be easily cleared if it is pre-frozen a little and, after getting out of the refrigerator, immediately remove the skin.

When separating a fillet, it is not worth throwing out heads, fins and perch ridges. They can be used for welding in the first tab for a double ears or preparing broth for a fish salted fish.

Features of cleaning sea bass

The basic methods of removing scales from sea bass are no different from cleaning the river. It can also be poured with boiling water or dipped in hot water, or covered with large salt at night. Then it will be easier to clean this fish.

But the sea bass has one unpleasant feature: sharp thorns on its fins are supplied with poisonous glands. Such injections do not heal for a long time and are very painful. Therefore, before you start cleaning, you should wear gloves, and cut the fin with sharp scissors.

When gutting fish, be careful. It is undesirable to damage the gallbladder, since bile gives the fish an unpleasant bitter taste. But if it happened - do not panic. The place of ingress of bile into meat( it can be seen from the yellowish shade immediately) should be sprinkled with salt and then scraped off with a knife and a thin layer of meat.

The perch of the belly is covered with black films, which must be scraped off. They also give the finished fish a bitter taste.

Following these simple tips and gaining certain skills, you can quickly cope with the cleaning of perch, while spending not so much effort. And the preparation of this delicious fish will not be a burden.

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