How to clean scales. How to properly clean a fish. For portioned pieces - "rounds"

• fresh or fresh-frozen fish;
• knife or tool for cleaning scales;
• boiling water and cold water.

A quick way to clean fish from scales

If the fish is fresh, wash it thoroughly under running water. Freshly frozen carcasses must first be thawed. The least damage to the taste and integrity of the fish skin is caused by slow defrosting in the main compartment of the refrigerator. If there is no time to wait 6-10 hours, defrost the fish in cold salted water.

Put the washed fish in a deep basin or sink. Heat 1.5-2 liters of water. Scald the carcass with boiling water from all sides where there are scales.

Rinse immediately cold water or put on ice so that the fish is not partially cooked. When scalded, a whitish coating forms on the surface of the carcass, which is easily scraped off with a knife.

Now the scales can be simply removed by hand. Pry off the edge of the scales near the tail and, moving towards the head, against its growth, remove the entire scale layer in a single layer.

If you feel sorry for the manicure, remove the scales with a knife or a special peeler, prying it against the direction of growth. So that the scales do not scatter throughout the kitchen, it is necessary to clean the fish in a deep basin, immersing the carcass completely in water. Another method for a clean kitchen is cleaning in a large plastic bag. Not very convenient, but fast and accurate. You can then put the insides and fins there, wrap everything up and throw it away - there will be no smell.

Once again, rinse the fish well from white plaque and you can proceed to further cutting. To do this, remove the fins and gills with a knife or kitchen scissors. Cut open the belly and take out all the insides. At this stage, accuracy will be required: it is important not to damage the gallbladder. If, nevertheless, bile has flowed out, rinse the fish with plenty of salted water to get rid of the unpleasant, bitter taste. Next, if necessary, remove the head and tail.

Everything, you can cook fish according to your favorite recipes.

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

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

In its usual form, scales appeared on live bait fish about 50 million years ago, and before that all live bait fish were covered with a powerful shell. Sturgeons, for example, have chains of bone spikes left as a reminder of their ancient origin.

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

Important! Not all types of live bait have scales: flounder, mackerel, catfish do not have it at all, so this fish does not need to be scaled. The most powerful shell is in pike perch, perch, crucian carp and carp. The scales of live bait grow according to this principle: from the old, upper, the lower, young grows. By the scales, you can even determine the age of the caught fish.

How to clean fish from scales - general rules?

Here are some tips to help you easily scale your fish:

1. The first rule that we recommend to follow is to clean the live bait immediately after the catch. The best option is right next to the pond. The entire catch must be cleaned immediately, and then taken home and stored or cooked.
2. Immediately before cleaning, in order not to get hurt, cut off all fins except for the tail.
3. The cleaning knife must be of high quality, as a bad knife is cut up hands.
4. After cleaning the live bait, it is necessary to gut and cut off the head.

Cleaning methods

You can remove the scales from the fish different ways and they will all be correct. Therefore, be guided by personal preferences and the concept of convenience in order to choose the best way to quickly clean the fish from scales.

Under water

Live bait with weak scales, such as roach, is difficult to clean, as all the scales scatter throughout the kitchen. Therefore, we recommend that you collect some water in a sink or basin, and clean such a fish under water - in this case, the scales will not scatter.

With a grater

scald with boiling water

Such types of live bait, such as pike, perch, pike perch, etc., are easily cleaned of scales if it is scalded with boiling water. To do this, bring the water in the container 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 type, 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 overexpose the fish under boiling water, otherwise the scales will move away along with the top layer of fish meat.

Pre-salting fish before cleaning

Some types of live bait fish, for example, perch, for quick cleaning, we recommend lightly salting in the evening and leaving it cool until morning. After such salting, the perch is cleaned much easier.

Freezing fish before cleaning

It is much easier to process the live bait and clean it from the shell if you freeze it in the freezer overnight beforehand. Take the fish out an hour before cleaning and put it in the sink. After another hour, you can clean the live bait. The husk will thaw during this time, but the fish will still be frozen.

With the help of fixtures

To date, special knives and graters for cleaning fish are on sale, as well as special boards with a clamp at one end. The principle of operation 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. Using a special knife or grater, you can very quickly clean fresh fish from scales.

The simplest fish scaler you can do with your own hands:

1. Nail a piece of tin to a wooden block.
2. Punch holes in the tin with sharp-toothed nails.

Important! You can make a grater from a can if you make a few holes in the bottom. Another option is to nail 2-3 beer caps to the plank.

• Ruffs or perches are the hardest to clean. We advise you to cut off the spiny fins before the procedure, and then place the fish for several minutes in cold water. With a fork and knife, make grooves against the growth of scales, this will make your work easier.
• Any fish will be easily cleaned if you insert a stick into its mouth all the way.
• To the board where the fish will be cleaned, pin the tail with an awl. Holding your fingers behind your eyes, pull the live bait until it “crunches”. The cleaning process will be much more efficient.
• Clean the fish with a large knife. The larger the knife, the easier it is to remove scales.
• When cleaning marine fish, cut the skin behind the head and remove the skin along with the husk.
• To clean the fish, use a separate special cutting board. Don't forget about the smell of fish, which is firmly eaten into cutting boards. Therefore, we advise you to put a newspaper folded several times or a bag on it. This method will save you not only from the unpleasant smell of the board, but also allows you to quickly clean the workplace.
• Remove scales small fish you can easily, if you sprinkle it with salt and rub 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 unpeeled fish retains more nutrients. They do the same with fish that will be steamed or stewed. During such heat treatment, the fish in scales does not lose its flavor. In this case, clean it immediately before serving: remove the husk along with the skin.

Important! Perch can not be cleaned from scales if it is boiled or smoked. For frying, it is better to remove the husk along with the skin.

How to clean a large fish - instructions:

1. Prepare a special cutting board.
2. Cover it with a bag 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 holding the head with your left hand, scrape off the scales with a sharp knife, starting from the tail.

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

1. Carefully cut off the tail fin.
2. Cut off the dorsal fin (against the scales), holding the end of the fin thumb arms.
3. Pierce the skin near the head with a knife and make an incision to the anus. Cut the belly from head to tail.
4. Lift the top half of the fish and scrape out all the contents (using a spoon or knife).
5. Tear off the white film that runs along the spine of the fish. Remove all the bloody mass under it.
6. Scrape off the red-brown film from the walls of the belly.
7. Cut off the head of the fish.

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

1. Cut off 2 ventral fins.
2. Rinse the fish under running cold water.
3. Cut it into pieces.
4. Put all intestines and fish waste in a plastic bag and throw it in the trash.

Important! Some housewives do this: they gut the fish, boil it, and only then remove the scales along with the bones and skin. The clean fillet is left for the dish.

footage

Fish deservedly occupies one of the main places on our table. Nevertheless, many housewives prefer not to cut 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, it is not difficult to clean and prepare fish for heat treatment, the main thing is to know how to do it correctly.

What you need for cleaning and cutting fish

Many of us prefer to clean and butcher carcasses with a regular kitchen knife. But there are many cleaning methods that may require other tools:

• sharp knife;
• scaler;
• grater;
• chopsticks;
• fork;
• tablespoon;
• fishing knife;
• high pressure hose or karcher;
• tin;
• drill;
• rubber gloves;
• kitchen scissors.

A sharp kitchen knife is far from the only tool that can be used to clean fish.

How to properly clean a fish

Of course, cleaning river and sea fish are different. Mainly because of the size of the scales. The sea is cleaned easier and faster, as it is covered with small scales that quickly come off with physical impact. However, there are some rules you should know to make your job easier.

How to clear mucus

Some types of fish, before removing their scales, need to be cleaned of a layer of mucus. There are several options for solving this problem:

• We lower the carcass for 15-20 seconds in very hot water. Mucus will come off during this time, and it will be possible to start cleaning.
• The second method is also quite simple. Before cleaning, the product is rubbed with salt. The carcass stops slipping in the hands.
• When fishing, you can use sand instead of salt. But this method is not very convenient, because it is difficult to wash the grains of sand from the meat well later.
• For 3 l. dilute water 1 tbsp. l. table vinegar. We lower the carcasses into the solution for 1-2 minutes. Slime is easily removed.

It's time to catch eels. Caught, brought home. The fish is interesting, but how to clean it from mucus. They brought the fish, put it in a bowl or any other dish and sprinkled the fish with coarse salt at regular intervals. They let it stand for 20 minutes. Salt corrodes mucus. It remains to rub a little with the remaining salt and rinse with water.

Vladimir

I make it even easier. Right on fishing, roll the fish in dry sand, with one hand tightly hugged around the scruff of the neck, with the other you take it by the head and stretch it out. And so several times, it cleans great.

Neighbor

http://www.rybolov.de/poleznye_sowety/aal

And you can also get rid of mucus, and not only on eels, but also on other fish, using an acetic solution.

http://www.rybolov.de/poleznye_sowety/aal

The right way to scale

Before you start cleaning, fill the sink, basin or any other container with water. We lower the carcass into the water. This will avoid unnecessary cleaning: the scales will not scatter around the kitchen, but will settle in the liquid.

Instead of a fish scaler, you can use a fishing knife, a sharp kitchen knife, a tablespoon or a fork. This method is perfect for various types: river and sea. However, with larger individuals, you will have to make more efforts.

How to properly clean a fish

Cleaning the fast way

One of the most efficient and quick ways cleaning fish from scales, this is cleaning with a grater. For this method, we use a grater with 4 ribs, it is more convenient to use.

In nature, instead of a grater, you can use a tin can, breaking through the bottom with nails. In this way, pink salmon, chum salmon, pike perch and other species are cleaned. For individuals with hard scales, a large-mesh grater rib can be used.

Instead of a grater, you can use a tin can pierced with nails

How to quickly clean a fish with a grater

How to do it with ... a drill

Folk methods are often unusual, but nevertheless effective. We will tell you how to clean with a conventional drill:

The drill removes scales from river and sea individuals. It does an excellent job with both small and large hard scales.

Cleaning video guide

Cleaning with KARCHER

This method of cleaning fish from scales is convenient in nature, in the country or in the courtyard of a private house:

This method is convenient for cleaning large individuals. Small fish will not be able to withstand the pressure of water and will break off the latch.

Cleaning from scales with a karcher

How to clean frozen

Many experts advise to defrost the fish before removing the scales from it. But most often there is not enough time for defrosting. Is it possible to clean a carcass that has just been taken out of freezer? It is possible, because frozen products are quite easy to clean from scales.

The method is perfect for small fish weighing up to 1.5 kg. It is better to defrost carcasses weighing more than 1.5 kg so as not to get hurt when cleaning and cutting. This method is used when removing scales from river species: crucians, perches, breams and others, as well as from marine fish, including salmon.

Processing video for frozen fish products

Evenk way of cleaning

In the north, this method is used constantly, it is convenient and easy to use:

The method is interesting in that even when cleaning fish with small scales, only the scales are cut off, not the skin. She remains untouched. Thus, in the north, all types that have been frozen are cleaned.

Cleaning fish from scales in Evenki

How to cut a carcass

After cleaning from the scales, the fish must be butchered in order to proceed to the cooking stage.

How to Gut with Chinese Chopsticks

This method of gutting fish is used when it is necessary to keep the carcass intact.

How to gut fish the Chinese way

How to cut fish in different ways

You can cut fish products in different ways. It depends on how we are going to cook them.

How to quickly fillet

To quickly and efficiently cut the fillet, we need a sharp knife.

This method is also called "Finnish". For cutting, it is more convenient to use a knife with a long blade.

For portioned pieces - "rounds"

For stuffing

Basically, the fish is stuffed either in portions or whole.

Another way to cut fish

For minced meat

1. We cut the fish in the same way as for the fillet.
2. Medium-sized bones are removed with tweezers.
3. We scroll the meat through a manual meat grinder 2-3 times.
4. Stew the minced meat for 1-2 minutes until the smallest bones that could get into the minced meat are completely softened.
5. Mince is ready.

When using this method, a manual Soviet meat grinder is indicated. You can use other household appliances: a combine, a blender or an electric meat grinder. But a combine or an electric analogue of a meat grinder does not grind fish bones so finely, there is a high risk of injury after eating ready-made minced meat.

I often make cutlets from silver carp. I buy a whole silver carp, peel off the skin along with the scales, it shrinks like a stocking. I cut off the meat from the ridge, it turns out two fillets without large bones. I grind in a Soviet meat grinder, all the bones remain in the meat grinder, and already from minced meat I make delicious cutlets.

AntiTroll

I made minced meat in a combine, it turned out to be airy, but the combine does not grind the bones, I once tried it.

Anna

http://sovet.kidstaff.com.ua/question-678004

Features of cleaning and cutting fish

• When cleaning and cutting salmon: salmon, pink salmon, chum salmon, salmon, and others, you can not clean the scales, but cut the fillets from the skin.
• Small perches can be scaled with your fingers. It is enough to scald the carcass with boiling water and remove the scales.
• It is better not to peel off the scales from the flounder. We remove the skin in the direction from the tail to the head along with the scales. To do this, we make a small incision at the base of the tail and pry the skin.
• When cleaning and cutting carp, it is very easy to get rid of small bones. We make frequent cross cuts. During cooking, small bones soften under the influence of high temperature.
• Small bones from herring, trout, rudd, omul are removed with tweezers.
• Small fish, such as capelin or sprat, are cooked whole. If we are still afraid that the bones will fall into the ear, you can boil it in a gauze bag.
• When stuffing, the eyes and gills are necessarily removed from the head of the carcass.
• If the gallbladder ruptured during gutting, wipe the place where the bile got into with salt.
• For the preparation of minced meat, it is better to choose large fish: salmon, catfish, pike perch.

As we can see, it is not difficult to quickly clean and cut fish into fillets, minced meat or portioned pieces. The fish retains its structure and taste in any way of cleaning and cutting. Now you can be sure that fish meals delight not only amazing taste but beautiful appearance.

How to scale a fish with a knife

A knife is the most common tool used to clean fish. It should be well sharpened, comfortable and small. It is best to start cleaning after you have caught it. First you need to remove all the fins with special scissors. It is necessary to start cleaning the fish from the tail and gradually approaching the head. Scales should be removed against their direction. Then gut the carcass and cut off the head.

If you have never cleaned a fish before, then it is better to do it with the blunt side of the knife. You can also use a regular fork.

How to clean fish from scales under water
Often all the scales fly in different directions during cleaning. To prevent this from happening, you need to draw water into a container and immerse the live bait in it, then nothing will fly apart. A rare scale will not be able to overcome water resistance and fly out. But with this method, you can cut yourself with a knife, so you need to prepare rubber gloves in advance. It is better to choose options with a ribbed inner surface, so the fish will not slip out.

You can also place the carcass in a large plastic bag and clean it without removing it. In this case, all the husk will remain inside the package.

How to clean fish from scales with a grater
Cleaning fish that has hard scales, such as ruff or perch, must be done with a special grater. At the same time, hold the carcass by the tail and make smooth and at the same time strong movements. The area near the tail is treated with a knife. This method allows you to clean and large fish. You can make a grater yourself. To do this, you need to nail tin beer caps to a wooden plank. Rub the fish starting from the tail and towards the head. Thus, the scales will easily move away and practically not scatter.

You can also build a fish scaler by nailing a piece of tin to a wooden bar, on which to make holes with a nail. A grater can be made from a can with holes.

How to clean fish from scales with boiling water
It is very easy to get rid of the husk with boiling water. This option is suitable for fish with hard scales. To do this, pour the carcass with boiling water. Then pull it out and put it under a stream of cold water.

You need to remove the scales starting from the tail and towards the head, so as not to damage the skin. The scales of the flounder can be removed along with the skin by making an incision in the tail area and sharply removing the skin.

Remember that you can’t keep the fish under boiling water for too long, because the scales can move away with the meat.

How to clean fish from scales quickly - freezing the carcass
To facilitate cleaning, you can leave the fish for 8 hours in the freezer. Then pull the carcass 2 hours before cleaning into the sink. During this period, the scales will thaw slightly, and the fish itself will remain frozen.

How to clean fish from scales quickly - gutting
After the scales are removed, you need to start gutting. To do this, cut the belly, remove the intestines and the rest of the insides. If the gallbladder is damaged, then these places need to be treated with salt. Remove black film. After all manipulations, the carcass must be thoroughly rinsed with water.

The above tips and tricks will help you cook quickly and easily. tasty dish from fish, and cleaning from scales will take a minimum of time and effort.

Removing scales is one of the most unpleasant processes in the preparation of fish dishes in cooking. That is why some housewives refuse to treat themselves and their guests to delicious and useful product. Right, you shouldn't do that.

Fillet or fresh fish?

Let's start with the fact that many fish departments or stores now sell fish fillets that have already been pre-prepared and do not require additional efforts from the cook.

If you do buy unpeeled fresh fish (which is better, by the way), there are plenty of tips that you can use to make the process less burdensome. The question of how to clean fish should not surprise inexperienced housewives, because fish dishes make up a large share of world culinary culture. In some countries fish recipes form the main part of the menu.

How to clean fish from scales with a knife

Use big and sharp. The more, the easier it cuts the scales. Various devices for cleaning fish are now popular. They can be successfully purchased at any store. For the "homemade": making such a device with your own hands is very simple. We nail (screw with screws) several beer caps to the plank. Or we make several holes in the bottom of an empty tin can. It turns out the original grater. At worst, you can even use an ordinary fork! But these recommendations are suitable, of course, mainly for hiking conditions.

Place for cutting

The inhabitants of the seas, rivers and lakes are best cut on a special board. Get a separate "fish" board, because it retains the smell for a long time even after washing. Agree, vegetables or pork that smell like fish will not please anyone. All the insides of the gutted fish should be placed in a plastic bag, tied and thrown away immediately (not in a household trash can, but immediately in a garbage chute or tank). So the specific fishy smell will be less. The scales should be cleaned very carefully, otherwise they fly around the kitchen, stick and do not clean well. But if it has scattered, then wash it off immediately, otherwise it will dry up so that you can’t peel it off! Some housewives prefer to clean the fish in a large plastic bag, protecting their hands with special rubber gloves.

The original way: how to clean fish ... "Karcher"?

Avid motorists have invented another unconventional processing method. They prefer to clean the fish with Karcher, a special mobile pressure washer. The essence of the method: scales are knocked out of the carcass with a jet of water under pressure. To do this, you need to put the fish on the mat, step on its tail with your foot, direct the Karcher jet away from you over the body of the fish, as if washing it. Cleaning is fast, but still it is designed to big fish. In addition, you must first purchase this sink, but it is not cheap!

In any case, remember that cleaning fish is an important part of the cooking process, so try to radiate positive emotions while cooking. Enjoy your meal!