Hi all! The section “Life hacks for fishing” continues its work. Any fish can be cleaned in just 1 minute! Just imagine that 2-3 kg of fish is cleared of scales in less than 5 minutes!
Everyone knows very well that cleaning fish at home in the kitchen is not very convenient. Especially river fish with small scales, for example perch.
Of course, when fishing or in the yard, let the scales fly in different directions. What about at home? The scales can scatter in different directions, and then go and collect them all over the kitchen.
To prevent scales from flying
Many housewives are interested in how to clean fish without the scales scattering all over the kitchen. First you need to prepare a place on the table by placing a cutting board and a sheet of paper or newspaper on it. Then you need to pour boiling water over the carcass. Thanks to this, the removed scales will not fly apart, but will stick to the newspaper or sheet of paper placed under it. To be careful, fins and tails should be cut off.
General information
Preparation process
- Before you start working, you should put disposable gloves on your hands and wrap the cling film or bag around the cutting board. With this you can protect your hands and the surface of the board from the fishy aroma, which is then very difficult to remove.
- It is easiest to clean a fresh carcass. If the catch has just been caught, then you need to get rid of the scales immediately.
- To prevent the fish from slipping out of your hands, you can rub your hands with table salt instead of gloves. It is important that there are no scratches or other damage on your hands, otherwise you will experience unpleasant sensations.
- The fish must be washed in water, and then its head and fins must be cut off.
- It is necessary to clean the scales and remove the giblets from the fish on the same day, and in what order this is done does not matter.
REFERENCE! If the fish skin becomes dry during cleaning, simply moisten it with water and continue.
Drill
Removing scales with a drill is a fun way to prepare fish for cooking. It is especially suitable for careful interaction with perch or other inhabitants of the underwater world with small and strong scales. This method was invented by fishermen. You need to prepare a thick wooden board and nail a long nail to it. It is used to secure the fish's head.
You need to attach a brush with metal bristles to the tool, turn on the drill at slow speeds, after which the process begins. You do not need to hold the tail in your hands, but use pliers for this. It is better to use the method not in an apartment, otherwise the entire kitchen will be contaminated with flying scales. It is recommended to cover the carcass with a wet cloth first.
Tools and accessories
First, prepare the area where you will be cleaning. Also prepare the dishes and necessary tools. Fishermen choose multifunctional fish scalers, the blades of which have special serrations. A grater will also help to clean the crucian carp, which will not allow the scales to fly in all directions. It is better to choose a four-sided grater. With one hand you can take the crucian carp, and with the other you can make movements from top to bottom.
Do you like guys with long hair?
Not really
If time allows, you can place the carcass in a plastic container and cover it with salt. Leave the fish like this in the refrigerator for 12 hours. During this time, the scales will fall off on their own. If you don't have tools, use a regular spoon and fork.
With serrated sharpening
This is the name given to the special teeth that are located on the edge of the knife blade. The most popular types of sharpening are wave and sawtooth. The uneven size of the teeth makes it easy to clean any carcass, and their cleaning capabilities are not impaired due to high-quality sharpening. They also allow you not to put in a lot of effort when preparing an underwater inhabitant for cooking. Among the disadvantages, cooks note that the scales get stuck between the cloves, and also the fact that it is not possible to sharpen them yourself at home.
How to quickly remove scales from fish with a spoon or fork
The most efficient, effective, fast, affordable and easy way is with a spoon or fork. So I advise you!
The fish is processed quickly and the kitchen remains clean! The scales remain on the spoon, and large crucian carp or crucian carp are cleaned in half a minute!
- Place the fish in a bowl
- pour water just enough to hide the fish,
- take a teaspoon and begin to rake the scales from the tail to the head.
And so, in theory, you can try in any other way. Or maybe some of you know another way to clean fish from scales - share below in the comments.
Mistakes you shouldn't make when frying fish!
Rating of fish worth paying attention to
The healthiest fish
- If you need to buy healthy fish, give preference to those individuals whose meat contains a lot of fish oil. Young fish that live in the seas bring benefits to the body. Tuna meets these parameters . Its pulp contains a lot of protein and minerals.
- Trout and salmon bring benefits to humans The meat of these types of fish improves the functioning of the cardiovascular system, normalizes the nervous system and replenishes the deficiency of fatty acids. Fish meat also improves memory and stimulates brain function.
Useful
The safest fish
- According to scientists, the safest fish is tuna . It is free of bacteria and parasites.
- Tuna can be given in small quantities even to one-year-old children as complementary foods, as it promotes improved child development and does not provoke allergies. Tuna is easy to cut because there are no small bones.
The most expensive fish
- It is difficult to answer which fish is considered the most expensive. Pricing depends on the quality of the meat, the amount of caviar, and how many times the fish is sent to spawn. Beluga is considered one of the most expensive species . This is due to the fact that the number of individuals decreases significantly every year. If we consider the albino beluga, then its spawning occurs no more than once every hundred years. In 1934, fishermen caught a beluga weighing about 1 ton. It was sold for 300 thousand dollars.
- The only thing more expensive than a beluga is a shark . A billionaire from Iraq bought a white shark, paying $10 million for it. He purchased it not for the purpose of consumption, but for embalming the carcass. But the mummy began to deteriorate, which brought big losses to the billionaire.
Cheapest fish
- There is a boneless fish that costs quite a bit of money - sardine . Most often it is sold in canned form.
- Pollock, gobies, hake and cod are also considered cheap But the cheapest fish is the one you catch yourself while fishing.
The most dietary fish
- If you want to buy dietary fish, give preference to the one whose meat has the least amount of fat. This parameter corresponds to hake, pollock and cod.
- The meat of these species has a tough and dry texture. It is more suitable for smoking or drying. If you adhere to proper nutrition, then cook meat without salt and oil.
The most delicious fish
It's hard to say which fish is the most delicious. It all depends on your preferences.
But, there are several types of fish that are characterized by excellent taste:
- bream
- salmon
- trout
- salmon
- tuna
Acne
Eels are divided into two main groups: river and sea. The serpentine fish has a black or brown back and a light belly. It is believed that the individual with a silver belly is the most delicious.
Eel has tender, juicy, slightly sweetish, fatty flesh, reminiscent of salmon in taste. Meat varies in chemical composition and calorie content depending on the habitat of the fish, and contains a high amount of vitamin A.
Som
This freshwater inhabitant has an impressive weight and size, it lacks a normal tail and has no scales at all.
Its flesh contains almost no bones, and its fatty but tender meat has a slightly sweet taste and low calorie content. Despite its specific smell, catfish is extremely popular among gourmets.
Gutting
After the scaly layer has been removed, it is necessary to begin removing the insides. Once again, carefully wash the fresh carcass from the whitish coating and you can begin gutting. Here you need to cut out the fins and gills. Make an incision in the belly and remove all the entrails. At this stage, caution is important: the main thing is not to touch the bile. If the gallbladder is damaged, wash the carcass with plenty of salted liquid to get rid of the bitter, unpleasant taste. Then, if necessary, cut off the top and tail.
Yandex.Pictures
Char
The tasty and healthy fish of the salmon family has very small, almost imperceptible scales, which is why it appears “naked.” In terms of taste characteristics, it is slightly inferior to salmon, but this does not prevent you from preparing appetizing dishes from it.
Low-calorie, tender char meat has a pink-orange color, a pleasant taste similar to trout, and a bright aroma. Contains high amounts of calcium, phosphorus, magnesium and omega fats.
How to fillet salmon?
You can fillet salmon, separating the bones along the way, by following these steps:
- On the carcass along the ridge, make a deep cut to the spine.
- Make a cut along the line that separates the belly and back.
- Carefully separate the fillet from the spine, being careful not to break off the rib bones.
- Repeat the procedure for the other side.
- The remaining bones with a small amount of pulp can be used later for preparing first courses.
The result of completing the above steps will be 4 pieces of boneless fish fillet - 2 from the dorsal part and 2 from the abdominal part, as well as a set for preparing fish soup. The meat must be frozen or salted immediately.
Preparing the site
Carp can be cleaned in the kitchen, but its scales will fly in different directions. Therefore, housewives suggest putting it in a basin or other suitable container. You will also need a large volume of water, you can use running water.
Prepare a sponge, but remember that after working with fish you will have to throw it away. You will also need towels or napkins to dry the carp after washing.
Knives, scissors, scrapers and other devices can be laid out on the workplace in advance.
You can also use the package. You need to place the fish in it and remove the scales. In this case, the kitchen will definitely remain clean.
Sturgeon
The peculiarity of sturgeons is their large size and elongated body, covered with bony plates with spines. Fish caviar, divided into beluga, stellate sturgeon and sturgeon, is especially valued.
Soft and juicy sturgeon, due to the presence of glutamic acid, tastes very much like pork, poultry or swordfish. Its fibers have a hard and dense structure.
Mackerel
This fish has high nutritional characteristics and excellent taste; it contains a large amount of useful microelements and vitamins. In addition, mackerel does not need to be cleaned; it has thin, almost invisible, cycloid scales.
Mackerel meat is tender and quite fatty, with a spicy taste and characteristic smell. The fish has no small bones.
