Proper cutting of fish, depending on its species

For cooking fish it is important to properlyto cut. The choice of cutting method depends on the purpose of the product. Sometimes for a tasty dish, the hostess needs fillet pieces, and sometimes a whole fish. Also cutting mainly depends on fish species.

Given all of the above, there are such methods of cutting fish:

• Frog Only the gills are removed, sometimes also part of the viscera.
• Chilly The fish have pectoral fins with the lower part of its abdomen and entrails.
• Half gutted. An incision is made along the pectoral fins and the stomach is removed with the intestines.
• Gone with the head. It is necessary to make a cross-section between the chest floats across the belly, remove all the entrails, caviar and blood clots.
• Headed. With such a gutting, the head is cut off and all the insides of the fish are removed.
• Carcass fish. Headed fish with elongated entrails, but also with a cut tail fin.
• Fillet is a half piece of gutted fish with a severed head and tail. Also, cutting fish into fillets requires the removal of viscera, ridge and black film.

Cutting fish with scales (carp, catfish and pike, pike perch,bream, etc.) has its own characteristics. You must first remove the dorsal fin. To do this, make small incisions with a knife on both sides, and in the direction from the tail to the head, pull it out with a sharp movement. After removal, proceed to the purification of fish scale, which use a knife or grater.

The next step in cutting fish with scalesits gutting is done: a cut is made from the head to the tail fin along the abdomen and the liver and gallbladder are taken. Sometimes such cutting of fish can damage the gallbladder, and in case of its contents falling on the fish, it should be immediately rubbed with salt. All remaining entrails are also removed along with the gills, and the film that covers the fish is carefully cut along the vertebra and removed.

After that, the fish must be carefully severalrinse with cold running water to remove all the blood collected on it. A well-washed carcass is cut into pieces of the desired size, starting from the head. It is necessary to cut from the back to the spine, then to cut the ridge and finish the rest.

To get a fish fillet, you need to cut italong the ridge and divided into two parts, one of which will be left without a spine. On the other side, you need to carefully separate the ridge and remove all the bones. If you need fish meat for cooking cutlets, then you should do otherwise: cut the gutted fish, but do not remove the scales and film. After all, the skin is removed much easier with the scales.

Recommendations for cutting certain types of fish:

1. Som When cutting enough large fish, it is better to remove the entire skin completely using the “stocking” method, and if it is of medium size, you must first gut it and remove the mucus along with the skin.
2. Cod. Cutting fish of this species requires mandatory disposal of black skin, which is poisonous to humans.
3. Lamprey. This is a kind of fish that is not needed for cooking, but it is important to remove the top film properly: rub it with salt and wash it well with water.
4. Horse mackerel. Before butchering a mackerel, it is desirable to pour boiling water over it several times, since it is covered with sufficiently rigid scales that are difficult to remove.
5. Flounder. To remove fins, scales and dark film, fish is best placed for a few minutes in hot water.
6. Sturgeon.Practically all representatives of this type of fish have characteristic scales in the scales - small bugs that are not removed along with the scales, therefore the fish must be placed in a container with hot water to get rid of them.

Choosing the right ways of cutting fish depending on its type, you can avoid unpleasant situations associated with various errors.