How to fish? How to properly fish for frying?

Fish is one of the most popular products,which used to eat even primitive people. It was then that the basic rules for its processing were laid. When starting this process, it is necessary to clearly understand how to cut the fish in order to obtain a product suitable for further processing. Later it can be used for cooking a wide variety of dishes.

Sequencing

Every housewife should know how to trimfish, because this is one of the most valuable food products. It must be included in the daily diet. Those who do not know how to properly deal with seafood, risk as a result of inept actions to get only a shapeless mass, which can only be used in the form of minced meat. So how to fish?

In most cases, the whole process consists of several stages:

1. Removal of scales. This is done with a sharp knife or a special scraper, hold it in your right hand. The left should press the head of the fish tightly against the table. Movements start from the tail and gradually move along the carcass in the direction opposite to the growth of the scales.
2. Removal of fins. Ventral outgrowths can simply be cut with kitchen scissors. To extract the dorsal fin, it is first required to make two longitudinal incisions along it.
3. Evisceration. Here you can act in two ways: through the gills or belly. The first option is used if the fish is subsequently prepared in its entirety. Near the gills you need to make a cut and pull through it all the contents of the abdominal cavity. If you need a filet or pieces, you need to make a smooth cut from the anus to the head, and then gently remove the insides.
4. Remove the film that is located near the spine.
5. Sanitary treatment. Prepared for further work carcass should be thoroughly rinsed under running water.

After this, the fish can be cut into pieces and cooked in any convenient way.

Features of the initial product

Mistresses very rarely manage to handle freshproduct. Usually, before getting on the table, he already has time to undergo some training. Fish that are sold in stores can be: live, frozen or salted. The difference between the initial states of products significantly affects the way they are processed. Therefore, it is better to understand in advance how to cut fish of different quality. Everything is clear with the living thing. Work with it is described just above. In the case of a frozen product, you must first bring it to normal. That is, the fish should thaw. This is best done at room temperature. So that the surface does not dry up, the carcass can be wrapped in paper or put in cold water, adding a little salt to it. Do not use warm water for such purposes. This will result in the meat becoming flabby and not tasty. After thawing, the fish will take the initial state, and its cutting will be similar to the previous version. Salted fish needs soaking. This process is usually done stepwise. First, the whole fish should be put in cold water for 40 minutes. Only after that you can start processing. After that, the semi-finished products must be soaked a few more times, periodically changing the water. Sometimes it takes a whole day.

Popular semi-finished product

Recently, more often for cookingfrom fish is used fillets. It's easy to get. You just need to understand how to fish. The photo in this case is very convenient, as it helps to see with your own eyes how the product should look at every intermediate stage. First, the carcass should be freed from the scales, scraping it off with clever movements from the tail to the head. Then we need to cut off the fins so that they do not interfere with further work.

The next thing to do is extracting the innardsand removing the black film inside the belly. You can also delete the head. It is clearly not needed for the fillet. Now comes the most important moment. It is necessary, starting with the head, to make a longitudinal incision along the whole carcass so that the knife directly slides along the ridge. It turns out one piece of fillet. The remaining body must be turned and a similar cut so that the ridge was from below. Now ready-made fillets can be washed and boldly used for cooking your favorite dishes.

Working with a valuable product

Among the diversity of the most popularenjoys red fish. It was highly appreciated from ancient times for excellent taste and special useful properties. Salmonids and sturgeon fishes that belong to this species are divided into three classes:

1. Caspian and Black Sea sturgeons (stellate sturgeon, sterlet, bester, beluga, as well as the Amur, Siberian, Danube and Russian sturgeon).
2. White Sea and Baltic salmon (trout, salmon, Finnish salmon and Loch), as well as Pacific species (pink salmon, sockeye salmon, chum salmon, chum salmon and chinook salmon).
3. White-pink and white salmon (taimen, nelma, coho salmon and white salmon).

In order not to spoil a precious product,clearly represent how to properly cut the red fish. It is clear that any wrong moves can completely ruin the product. Most often such valuable meat is used as a fillet.

It is boiled, salted, smoked and even fried. And such a semi-finished product is prepared as follows:

1. First, as usual, you need to remove the scales. Sometimes in stores fish are already sold without it.
2. If there are insides, the carcass must be gutted.
3. The remaining body is divided into four parts.
4. Now we need to remove the head, making two incisions. The first goes at an angle closer to the head and cuts the ridge, and for the second the knife turns in the opposite direction.
5. The next step is to remove the fin on the back. On both sides of it two incisions are made, and then the middle is simply squeezed out with fingers.
6. With a special thin knife cut the fillets from each piece.
7. Carefully move the blade to separate the skin.

The remaining pure meat can be used for its intended purpose.

Preparation of the product for frying

For each method of cooking fish there isits own version of its preparation. With daily use, people rarely salt or smoke such foods. Most often they are fried or simply boiled. This is also delicious and very fast. This raises the question of how to properly fish for frying. Here, in principle, there are no special difficulties. Preserving the already known sequence, you must first clean the skin of the scales, if any. Then you need to cut off the head and remove all the fins. This is done if the fillet is planned for frying. And so you can limit yourself to cutting large ledges with scissors. Then you need to cut the belly and take out all the insides together with the black film that covers the inner cavity. The cleaned carcass can only be cut into pieces.

The knife must be sharp, so that the meat does not wrinkle when processed. The thickness of each piece should be no more than two centimeters, so that the product can be well fried and not remain moist inside.

Finishing of the finished product

One of the options for cooking fish issmoking. Depending on the conditions and the technology used, it can be hot or cold. The resulting product should also be able to prepare for food. And for this you should know how to cut smoked fish. Each method has its own subtleties.

For cold smoking, the following treatment options are used:

• the fish is whole (undivided);
• fucked;
• gutted carcass with and without head;
• bokovnik;
• layer or semi-plast;
• fillet;
• back;
• tesha;
• slices;
• pieces.

For hot smoking, in addition to whole and guttedcarcasses, fillets, chunks and rolls. After this, the prepared fish meat is supplied for further processing. Before serving, the product can be divided into portioned pieces or even removed all bones and skin, leaving only juicy fragrant meat. Although for some people it is the process itself that delivers great pleasure. In addition, the product may lose its presentation, which is highly undesirable.