How to quickly remove scales from chum salmon?

Fish deserves to occupy one of the main places on our table. Nevertheless, many housewives prefer not to cut up this product, but to buy it already packaged in the store. After all, there is an opinion that it is difficult to clean and cut river and seafood because of the mucus covering the carcasses and the scales flying in all directions. In fact, cleaning and preparing fish for heat treatment is not difficult; the main thing is to know how to do it correctly.

How to properly clean chum salmon?

Place the fish in the kitchen sink and pour boiling water over it. Then scrape it with a sharp knife, as if to clean it. After contact with boiling water, the scales will easily come off and be removed. This method is inconvenient because the top layer of chum salmon meat can be scalded.

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Classic American salmon steak

Salmon steaks
2-3 tablespoons olive oil
1/2 lemon
Salt
For the sauce:
100 grams unsweetened yoghurt
1 fresh cucumber
1 clove of garlic

Soak the sliced steaks in water with half a lemon squeezed into it for 10-15 minutes, and leave a little juice for sprinkling when frying.
After removing the steaks, remove the bones from the piece - the easiest way to do this is with tweezers. If excess fat is a concern, you can trim a couple of centimeters from the belly of the steak. Prepare the sauce by peeling and finely grating the cucumber, mixing it with yogurt and crushed garlic. Now heat up a special frying pan for steak with a ribbed bottom, add a little olive oil and lay out the steaks.

Three minutes is the universal frying time for each side: salt and pour lemon juice over the fish, keeping an eye on the time. If the meat has become lighter in color, the “grid” of the frying pan is clearly visible and juice still comes out of the steak when pressed, get ready to serve.

If we are talking about trout, then you can increase the frying time by one minute - the meat, which is softer and more delicate in structure, will retain its juice and hold its shape more tightly. But dry tuna, on the contrary, is afraid of long frying: two minutes is enough - it’s much easier to dry it out.

In nature or on the site of a private house, cleaning fish does not cause much trouble. But many housewives are interested in how to clean fish so that scales do not fly in different directions in a small apartment. It turns out there are several simple ways to do this.

Preparation:

We cut the fish, separate the fillet, cut it into small portions. Mix oil and spices. Add the oiled brine to the chum salmon.
Mix. Place the fish in a clean jar and pour the remaining oil on top. We put the chum salmon in the refrigerator for a day. The appetizer is ready.

Another recipe for making chum salmon has the mysterious name sagudai. Using this method, the fish turns out juicy and tender, melting in your mouth. Sagudai is a traditional dish from the north of Russia. It can be prepared from any fish of the salmon family.

Conclusion

Some husbands clean the catch themselves, while their wives only cook it. With us, this mission rests entirely with me: he will bring the fish, put it in a basin for me, looking as if he had killed a mammoth. The breadwinner! And you, wife, let’s clean it, gut it, and prepare delicious dishes. Fresh food for you, they say, a natural product!

And for as long as we’ve been living with him, since we got married in 1999, I’ve been frowning at the fish my husband caught, because he’s a fisherman. Therefore, both in winter and in summer, and at any moment, as soon as the opportunity arises, he rather runs to go fishing, losing his slippers.

I grumble at him, of course, as without this. It used to bring several kilograms of fish, but what should I do? I always say that all husbands are like husbands - they go fishing to drink vodka. What about him? And he catches it.

My husband is a hereditary fisherman. And his father, it turns out, was a fisherman and his grandfather, and his older brother is also a fisherman.

Dear readers, please use my advice with pleasure: how to clean fish from scales easily and quickly without messing up the kitchen - I hope that it was useful to you. Eat fish and be healthy. Surely you also have some housekeeping tips on how to make life easier at home? Please share your experience in the comments.

How to clean and cut trout?

If you already have a fish board and don’t intend to part with it, you can purchase a clamp separately. Clips for cleaning fish are made of stainless steel and are relatively cheap - about 100 rubles. Install the clamp on the board and you will no longer worry about the fish slipping out.

Expert opinion

Ksenia Diyanova, expert on beauty, purity, harmony

Ask me any questions, I will be happy to answer!

If you already have a fish board and don’t intend to part with it, you can purchase a clamp separately. Then, on the board, small even cuts are made on the side of the carcass so that the portioned pieces are the same size. How to clean frozen Ask me all your questions, I will be happy to answer!

Standard cleaning

Everyone faces the common problem of cleaning fish by using the wrong methods. You need to know that this procedure has been carried out since ancient times to this day. Many methods have been invented, and all chefs agree that the classic method of cleaning is relevant and effective.

As a general rule, it is best to clean fish fresh when it has been recently caught or purchased from a store. Only after processing the carcass is placed in the freezer for further storage. It’s better to do the work directly on a pond or in the yard. In this case, you can avoid contaminating the kitchen with scales. How to properly clean fish using the classic method:

To simplify the task, it is advisable to treat the product with salt - this will prevent it from slipping.
First, all the fins are removed, but the tail remains in place. The tail is needed to hold the fish, and the fins are cut off in order to avoid injury: there are different specimens and some of them have sharp fins.
After the fins, start cleaning. Take a long, sharp knife. A large knife makes it easier to remove scales. Next, the fish is placed on a cutting board and held by the tail. Then place the knife on the tail and move it in the direction of the head: you should always clean the fish against the direction of the scales.
To prevent scales from flying all over the room while working, place a large container of water on the table and place the product there. The same manipulations are performed as in the third point, only under water - this will prevent the scales from scattering.
After removing all the scales, you should begin gutting. At this step you will have to arm yourself with a narrow knife, but very sharp. Turn the fish onto its back and insert the knife at the base of the head, moving the tool all the way to the lower fin, thereby ripping open the belly. Next, all organs are removed - this can be done either with a knife or with your hand. It's easier to use your hand and pull out everything that's there. Carefully remove the gallbladder.
After removing the entrails, perform a visual inspection for the presence of caviar. Housewives often find caviar inside fish, which is also healthy and tasty.
If the selected recipe involves cooking the entire product in the oven, then only the gills are removed.

After the work is done, the fish is washed again under running water.

If you plan to fry the fish in pieces, it must be cut into even pieces. The carcass is placed on a cutting board and the tail and head are removed. Then use a knife to make cuts on the side so that they are the same size, and then cut the product into pieces. First, in the cutting process, you will go through the flesh and encounter a strong backbone.

To remove the fillets, do not gut the fish into pieces, as some housewives do. The product is placed on the workplace - a cutting board. Take the carcass by the tail and cut it in half lengthwise so that the knife blade passes close to the spine. You will get two parts, on one there will be ribs, and on the second - the ribs and ridge. Now remove the bones by scooping them out with a knife. The job is done, cut the finished fillet parts into equal parts.

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Preparation:

Cut the fillet into small pieces. Cut the onion into half rings. Salt and pepper the fish, add bay leaf. Fill chum salmon with oil.
Prepare the marinade: mix water and vinegar. Add it to the fish.
We put chum salmon in the refrigerator under pressure. Readiness is determined by the color of the fish - it should turn slightly white.

Salted chum salmon is an incredibly tasty appetizer. There are many recipes for how to pickle chum salmon at home. The cooking principle is almost always the same. You need salt, sugar, spices for the marinade and 2-3 days in the refrigerator for pickling. Please note that the most important factor influencing the taste of the finished product is the quality of the fish!

Another useful way

Some housewives remove the layer of mucus this way: pour hot water over the fish - the mucous substance curls up, the substance is removed from the surface with the blunt side of a kitchen knife. Do not use boiling water, as high temperatures may damage the skin.

In order to completely rid the fish product of the swampy taste, it is better not to use the skin at all in preparing the dish, because even thorough cleaning with salt, water and scraping will still not rid the catfish skin of the “flavor”, which will ultimately affect the taste of the entire dish. But if you still need the skin, then table salt is the first “savior” from mucus.

More such recipes on our website:

Hot smoked catfish - the correct recipe for how to smoke catfish To prepare fish dishes, various methods of processing the product are used: frying, boiling, stewing, baking, smoking, salting, drying, drying. Each technology has its own characteristics, and dishes.

Let's see what you can cook from unusual catfish - how to cook catfish liver. What can you cook from catfish? If you cleaned the fish correctly, that is, removed the mucus and eliminated the swampy odor characteristic of this freshwater predator fish, you can.

How to dry and salt catfish, how to make balyk from catfish Lovers of fish dishes often enjoy preparing them. Catfish, being one of the largest river fish, is ideal for preparing holiday dishes as well.

Catfish kebab on the grill - preparing a marinade for catfish In the spring, we increasingly go out of town for a picnic, and summer is generally the most fertile time of the year for relaxing in the lap of nature.

Selected recommendations

In conclusion, some useful tips from professionals:

It is easiest to clean freshly caught fish, so true fishermen prefer to do this immediately after the catch.
Cleaning will speed up if you keep the fish in cold water acidified with vinegar for some time.
If there are no wounds on your hands, rub them with salt before cleaning the fish, then it will not slip out at the most inopportune moment.
If you receive a specimen with dried scales, first moisten it with water.

We hope that now you will not be able to deny yourself the pleasure of eating healthy fish delicacies due to the unpleasant process of scraping the scales. When passing by a fish row, feel free to choose the specimens you like, regardless of the abundance of scaly covering.

Housewives often use a plastic bag, which prevents scales from scattering. They take a fish carcass and place it inside, then scrape off the scales. The waste stays right in the bag. This means you won't have to collect fish particles all over the room. How to clean fish from scales using proven tips:

To avoid holding the carcass during the cleaning process, it is recommended to nail it directly to the board using an awl or nail. The method is mainly used by tourists on hikes.
Experts say: in order for the fish to clean itself faster, it is necessary to open its mouth as far as possible and insert a toothpick.
Stretching the fish until the bones crunch helps simplify the process. First secure it in the ponytail using clips or nails. Now grab the eyes with your fingers and pull the fish towards you. You need to pull until you hear the cracking of bones.
Sometimes it happens that there is neither a knife nor a spoon at hand, and therefore a problem arises. In this case, an ordinary tin can, a nail and a block will help. Use a nail to make holes in the jar so that the ragged holes are on the outside. Now you need to attach the jar to the block and you will get a kind of homemade grater.
Nailing beer caps to a wooden plank works great for removing scales. First, prepare a narrow wooden strip and attach the covers to it so that the tip is on the outside. Then scrape to remove the scales.

Quick option

If the carcass is raw, rinse it thoroughly in cold water. First, freshly frozen fish need to be thawed. Less damage to the taste and integrity of the skin of the carcass is caused by too slow defrosting, for example, in the refrigerator. If you don’t have time to wait 6-10 hours, then you can defrost it in ice-cold salted water.
Transfer the washed carcass to a deep bowl or sink. Heat a couple of liters. water. Gently pour boiling water over it on all sides where there is husk.
Immediately pour ice water over it or place it on ice so that the fish does not scald in places. After the procedure, a white coating appears on its surface, which can be easily removed with a knife.
Now you can easily remove the scales by hand. Hook the edge of the scaly layer at the bottom and, moving towards the head, against its growth, completely clean off the scales in a whole layer.

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Cleaning fish: safety rules

Fish is an insidious creature; it can ruin your chic manicure and even injure you with its sharp fin. Therefore, you need to start working with it fully armed. For this we need:

cutting board;
fish scaler or knife;
plastic bag or deep basin;
culinary scissors.

The most important thing is to remember to wear disposable gloves. Before any processing, it is necessary to thoroughly rinse the carcasses with running water. Gutting should be done simultaneously with cleaning, or better yet, precede it. After this, it will be much easier to clean the fish from scales.

It is better to cover the cutting board for gutting with clean paper or cling film. This will prevent it from becoming permeated with a fishy smell. It’s interesting that real chefs always use various boards for cutting fish, meat, and vegetables.

First of all, we cut off the sharp fins with scissors so that the work is safe. If you plan to cook the fish soup, they can be sent together with the gutted head to a common boiler for fat.

Make a deep cut along the entire abdomen, being careful not to puncture the gallbladder. Remove the insides, scrape off the black film inside the abdomen. If the bile does leak out, quickly rinse the area with salted water to prevent the fish from becoming bitter. Remove the eyes and gills from the head. Rinse the carcass thoroughly under running water again.

An ordinary kitchen knife will certainly cope with the task of ridding a fish carcass of scales, but the progress of mankind has tried to alleviate the fate of modern cooks.

There are a great variety of fish scalers on the market: from banal plastic and metal scrapers to modernized electric options. The most convenient to use is the economical option with a container for collecting scales. This device prevents scales from flying around the apartment. As a rule, it is equipped with a sharp knife for ripping open the abdomen.

Sometimes the kit includes a board with a tail clamp. Armed with such clever devices, even a child can easily clean fish.

But if you don’t have special tools in your kitchen, a traditional knife will do. Some housewives prefer less dangerous kitchen utensils to sharp objects: spoon, fork, etc.

So, let's move on to the main stage. There are two simple ways to prevent unwanted scales from flying away:

Place the fish in a thick plastic bag and perform all actions under its protection. According to reviews on the forums, it must be said that such a “batch” cleansing requires a fair amount of manual dexterity and dexterity.
The second method is that the fish must be returned to its natural habitat, that is, completely immersed in water. To do this, you can use a deep basin or sink, after plugging the drain hole with a stopper.

The cleansing technique is the same in both methods. You need to hold the fish firmly by the tail with one hand so that the head is turned away from you. With your other hand, use sharp, quick movements to clean the carcass in the direction opposite to the growth of scales. Finally, rinse the cleaned carcass again.

The difficulty of cleaning depends on the type of fish. For example, species such as goby and salmon are not cleaned of scales at all. This is due to the small size of the scales, which are also soft. Other specimens are subject to mandatory skin removal, for example: eel, catfish and burbot. You need to make a shallow cut at the base of the head and use a knife to remove the skin. How to quickly clean fish from scales:

Crucian carp. Such fish can be separated from the scales even with your fingers. It is washed under running water and sprinkled with steamed salt. You need to wait a little time and get to work, running your fingers against the direction of scale growth.
Pike perch, pike and perch. The fish is placed in a container with boiling water for some time. It all depends on the size of the carcass. The process takes 1-3 minutes. It is important to prevent the product from being overcooked, otherwise the scales will fall off along with the skin and meat.
Tench. This specimen must be thoroughly washed to remove mucus and mud. For these purposes, running water is used, the carcasses are placed in a container and doused with boiling water. In the process, the stuck mucus coagulates like egg white. Next, repeat washing is performed. Some say that tench scales are so small that they dissolve when cooking fish soup, while others say that it is not recommended to cook carcasses without removing the skin, because small particles will constantly disturb you during the meal.

Sometimes, after processing river fish, the unpleasant odor cannot be completely eliminated. To do this, the carcasses are placed in a container with salted water for two hours. Then they are removed from the water and treated with lemon juice. This is the most common method of eliminating unpleasant odors.

Possible consequences

Quite often, housewives neglect safety precautions and face various injuries. In such a matter, it is important to be extremely careful. At first glance, it seems that the process of removing scales is a harmless matter, but it is not so:

When cutting, you should not rush, otherwise you will end up with a fish rib driven into your hand. Quite often, when cutting up a carcass, housewives accidentally drive a bone into their hand. This may happen due to the hand slipping or other reasons. But the fact is that the moment the rib penetrates the skin of the arm, it can break and remain there. Then you will not be able to remove the foreign body yourself, since you will have to make an incision and remove the bone. Acute pain sensations are guaranteed. Therefore, be extremely careful.
You can often cut your hand while cleaning. This is due to the fact that housewives begin to quickly remove the scales, holding the carcass by the tail. Although the knife is angled and in the opposite direction of the hand, the edge of the tool can catch fingers and cause serious injury. For this reason, near the tail it is necessary to slow down and complete the work with special care.
As a rule, during processing the scales fly in all directions. Therefore, very often fish particles get into the eyes. Of course, you shouldn’t perform such manipulations with glasses, but precautions won’t hurt. It’s better to put the product in a bag or in a container with water and process the carcass. If a particle does get into the eye, a burning pain will occur, which will subside only after a couple of days.

Removing fish scales is a nasty task and is considered one of the dirtiest procedures in cooking. But with experience and the right tools, the cleaning process will be reduced. To avoid harming yourself, follow safety precautions and take your time. Then the risk of injury will be significantly reduced.

The most delicious and juicy chum salmon you've ever cooked

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I absolutely cannot go to RuNet. For example, yesterday, out of some fright, I decided to look for a recipe for making chum salmon, and this unfortunate fish, tortured with mayonnaise, foil and cremated in the oven until completely unrecognizable, still stands before my eyes. It is clear that the only purpose of these tricks is to cook chum salmon so that it turns out juicy, but these would-be cooks also teach others, and there is no one to stop them. Well, your humble servant will again have to put this heavy burden on his shoulders.

Why does chum salmon come out a little dry? It’s just that chum salmon is not salmon, no matter how much you might want the opposite, and no amount of tricks will turn it into salmon. Being a wild fish, chum salmon eats less and moves more, which means it is not as fatty as salmon, and the only way to dry it out is by cooking it longer than necessary. It’s very simple to prepare juicy chum salmon, you just need to treat it with understanding and respect, and you will get a tasty and healthy dish. Me too, an open secret.