How to clean and cut carp at home. How to clean carp: tips for housewives, preparing fish for cooking, interesting recipes for fish dishes How to remove scales from carp

23.10.202027.05.2017

Carp are tasty river fish with small scales that need to be removed by cleaning. This fish requires gentle handling, so many people have a question: how to clean carp? Here we need a system that takes into account all the subtleties and complexities that may arise in the process.

When the carcass is cleaned in the kitchen in an apartment or in a house, then after that it takes a lot of time and effort to wash workplace from the scales, as it scatters in all directions. But this can be avoided.

cleaning tool

Usually, a standard kitchen knife is used to clean carp. For people who have not encountered this, at first glance, a difficult matter, it is better to use a blunt knife, spoon or fork. On sale there are also special tools - scrapers for cleaning fish. They are very convenient to use.

You can also use a special grater made by yourself for this work. Tin beer corks are nailed to a plank of wood. A good grater will come from a tin can with holes in the bottom pierced by a nail.

To free the carcass from scales, it is better to purchase a vegetable peeler with a longitudinal blade. It will make the task easier and make the job faster. For cleaning large and large individuals, it is better to use the bathroom. The vegetable peeler should be separate and used only for cleaning fish.

Preparation

First of all, carp should be washed under cold water, wetting the scales abundantly. Then immediately get to work so that the scales do not have time to dry, otherwise the cleaning process will be slow and difficult.

Rigid scales, close to the skin, will not be easy to remove. It is better to put such a fish in boiling water for a few minutes, the main thing is not to overdo it.

In order not to get hurt during the procedure on hard fins, they must be removed by cutting with kitchen scissors.

Fresh fish must be kept in the refrigerator, not left on the table for too long. After buying it, you must immediately remove all the insides and gills, since this is where bacteria multiply. Before placing the carp in the refrigerator, it must be washed and wiped with a paper towel.

How to clean fish from scales?

The main question that arises in the process of processing carp is what to do so that the scales do not fly off in different directions?

Many people clean fish by putting it in a bowl of water. The scales remain in the water and do not need to be removed afterwards.
You can put the carcass in a tight plastic bag and clean it there. All waste will remain inside the bag.
The carcass can be cleaned on the table by nailing the tail to a wooden cutting board. The fish is pulled out, holding by the head, and calmly cleaned, starting from the tail, against the growth of scales. True, after this procedure, you will have to wash the table and kitchen utensils.

carp processing process

After the cleaning process, the fish must be gutted. The carcass is laid belly up and opened with a sharp knife from head to tail.
Then all the insides and the brown film inside the abdomen are removed. Depending on the type of future dish, the head of the fish is either removed completely, or the gills are pulled out of it.
The fish is thoroughly washed and the preparation of the dish is started.
After the end of the treatment process, the surface of the kitchen table and all kitchen utensils must be washed well with a cleaning agent, but it is better to scald.

Fresh carp are easier to clean. Having brought home a purchased or personally caught fish, you should not put it in the freezer, it is better to immediately do this not very pleasant, but necessary process.

It is rare that a fisherman returns from fishing without catching a carp. Carp is the most common river fish. It is prepared not only on weekdays, but is often served as the main dish on the festive table. With it you can create the most real culinary masterpieces. But it all starts with cutting the fish. In this article we will tell you how to cook this fish, how to properly cut it, in what ways you can cook it.

The carp family is extensive and all of them are united by one common property - a large number of bones and mucus. But its meat is tasty, slightly sweet in taste. Therefore from proper preparation fish depends on the taste and aroma of the future dish.

Many consider this fish of little use and does not contain any useful substances. How wrong they are. Carp meat contains:

Saturated fatty acids;

Vitamins, including group B;

And this is not a complete list of all nutrients. There is so much iron in it alone that it is recommended in the diet for people with low hemoglobin. It is also necessary to take into account the calorie content, which in 100 grams of uncooked fish is only 97-100 calories.

How to clean carp

Carp, like any other fish, spoils quickly. Therefore, bringing fish from a fishing trip or from a store, you need to cut it as quickly as possible.

If the fish is alive and you are not going to cook it right away, then it is better to place it in a bath or other large container of water and let it swim in it for several days. Add 1 teaspoon of salt to the water and change it every day. This trick will wash away some of the mucus and improve the taste.

Now in many stores, as a bonus to buying carp, there is a service for cleaning fish from scales. Many housewives will agree that this is the most difficult and unpleasant part of preparing fish before cooking.

To clean fish from scales, you need a regular kitchen sharp knife or a special knife for cleaning fish.

Place the fish on a cutting board and carefully scale the fish, starting at the tail and moving gradually towards the head.

Cut open the abdomen by making an incision from the anus to the head. Try to cut so as not to damage the intestines of the fish. Remove all innards.

If you don't use the head, just cut it off and throw it away. If you cook fish with a head, use a knife to remove the eyes and cut out the gills.

Cut off the fins with scissors. In large fish, the upper dorsal fin can be very difficult to cut off with a knife or scissors. Use a kitchen hatchet. You can make V-shaped not deep cuts around the dorsal fins and cut them out.

Rinse the fish well with cool water, thoroughly washing the fish cavity and gills.

How to fillet carp

It is better to cut a carp into skinless fillets when it is slightly frostbitten. If the carp was not previously cleaned, clean it from scales.

Place the carp on a cutting board and, holding firmly with your hand, make cuts just behind the gills with a sharp knife.

Make an incision along the back of the body of the fish, starting from the head to the tail. Lift the fish to make it easier to cut, and sliding the knife along the costal bones, separate the fillets. Cut off the fillet from the side of the tail.

Cut the fillet from the tail between the meat and the skin and, holding with your hand, separate the meat from the skin. Flip the fillet and cut off the white membrane.

Cut out large rib bones.

Separate the fillet from the other side.

Now it remains only to cut it into portioned pieces.

How to get rid of the smell

Like many other river or pond fish, carp have a not very pleasant smell of mud. In principle, properly butchered and prepared carp smells less, but the smell still remains. Especially when the fish is cooked with scales.

The easiest way to reduce the smell of mud is to sprinkle the carcass with lemon juice before cooking.

You can remove the smell of mud by soaking the fish in advance for half an hour - an hour before cooking in milk. You can also add aromatic herbs and spices there.

Removes odor and regular table vinegar. For this one liter cold water add a tablespoon of vinegar and soak the fish in it for 2 hours. After soaking, rinse well and pat dry with paper towels.

If there is no time at all to get rid of the smell by soaking the fish, just sprinkle on the already cooked big amount fresh dill.

Before you cook carp, you need to buy it. And it is important to buy fresh fish. The ideal option is to buy in a large chain store where there is a special aquarium. Here you will be caught live carp. Another plus is that it can have less mucus and smell of mud.

If the fish is already dead, look at the eyes and gills. The eyes should be light, not cloudy. Gills are red.

To have fewer small bones, it is better to buy carp weighing 1.5-2 kilograms. Larger carp are older and can accumulate substances hazardous to health. After all, it is not without reason that it is called the “river pig”. He is not very picky about food.

When cutting fish, try to clean and wash all the insides as best as possible. They can give an unpleasant bitter taste.

When cooking carp in the oven, if it was not previously soaked, put a lot of fresh dill in the abdomen. It removes the smell.

To have fewer bones, you can cut this part of the fillet or make notches. See in the video how the bones are cut out and in which part of the fillet there are no bones.

How to cook it - there are a lot of recipes. Carp can:

Fry in a pan;

Bake in the oven and on the grill;

Prepare for a couple.

Moreover, both in portions and whole.

The most delicious carp is baked. Plus, it's less caloric.

It is better to cook carp in the oven by wrapping it in foil. So the fish turns out juicy and fragrant.

To get a beautiful golden crust in 10-12 minutes, it needs to be deployed.

It is better to place the fish in an already preheated oven.

When preparing breaded carp, you need to fry it in a large amount of oil or fat.

As a side dish, you can serve mashed potatoes, stewed vegetables, rice and more. It goes well with any side dish and almost any vegetable.

How to cut a carp into a boneless fillet, see the video

Cleaning and cutting carp is a simple process, although unpleasant. But once you've turned your "fresh catch" into a culinary masterpiece that will delight your family, you won't have to worry about the scales, blood, and offal in the process of working on a dish of very healthy and incredibly tasty fish.

Features and value of carp

Carp is an artificially bred variety of fish, the progenitor of which is carp. The word "carp" came from the Greek language and is translated as a fruit. And for good reason: one female gives up to 1.5 million eggs. The Chinese were the first to breed domesticated carp. Historians believe that this fish began to be used as food as early as 1000 BC. e. Carp dishes became a favorite treat for Chinese emperors. Later, fish began to be bred in other countries of Asia and Europe.

Carp meat has great benefits for the body. It is very soft and sweet in taste. Fat content in muscle tissue fish is lower than in lean beef, which is important for people on a low-fat diet, as well as for children and athletes. Carp is a source of many important nutrients, proteins and omega-3 fatty acids. These unsaturated acids are positive action on cardiac function and contribute to the prevention of cardiovascular disease. Another feature of carp is its easy digestibility, due to the special structure of muscle fibers.

It takes three or four years to grow carp in artificial reservoirs. Three-year-old individuals reach a weight of about 2 kg, and four-year-olds weigh more than 2.5 kg.

Carp is a domesticated form of carp

Carp varieties - gallery

Naked carp have absolutely no scales. A feature of the mirror carp is the location of large shiny scales along the back The body of the common carp is completely covered with medium-sized scales.

Fresh carp are easier to clean. If you buy fish from a store or market, try to get them from the aquarium. You can kill her with a strong blow on the head to a point slightly above eye level, or simply by cutting off the head (if you are not going to bake the whole carp). There is a more humane way to kill fish - put it in the freezer for an hour, and it will fall asleep.
If you do not have the opportunity to buy live fish, it is better to choose fresh chilled fish, as frozen fish loses a large amount when thawed. minerals. When buying fresh fish, choose a copy with a head. Only in this way can you be sure of its freshness.
Before buying, look into the eyes of the fish: in fresh ones, they should be bright, slightly moist and bulging.
Be sure to inspect the gills and look for one with clear, bright red gills.
The body of a fresh fish is quite elastic, without white coating and dried crusts, and the tail should hang freely from the palm of your hand.
When buying frozen carp, pay attention to its glaze. If the fish has been properly frozen and stored under all necessary conditions, the glaze on it should be even, without the presence of cracks. If the carp was frozen using dry freezing, then the carcass should be smooth and firm, without the presence of ice.

It is best to thaw frozen fish in room temperature water. To reduce the loss of minerals during thawing, add table salt to the water (7-10 g per 1 liter of water).

The eyes of fresh fish should be bulging and slightly moist, and the carcass should be elastic, without white bloom and dried crusts.

Cleaning and cutting carp

Currently, a huge number of recipes for cooking carp have been invented. It is baked with a side dish of vegetables, potatoes and cereals, and also boiled with spices, stuffed different ways and simply fried in vegetable oil until crispy. On the shelves of stores you can find gutted frozen fish, fillets and ready-made semi-finished products. But you will get the most benefit from fresh or live carp. Do not be afraid of the upcoming hassle with cutting fish. Having mastered a few simple rules, you can easily turn a live carp into a culinary masterpiece.

Most often on sale there is an ordinary and mirror carp. The latter is a little easier to clean, due to the fact that its scales are large and not very tightly pressed against each other. With an ordinary carp, you will have to tinker longer.

What you need to work

For proper and easy cleaning and cutting of fish, you will need tools:

sharp knife for cutting fish;
fish scissors;
scraper for cleaning fish, you can use a spoon.

To facilitate the process of cleaning and cutting carp, purchase necessary tools: a - sharp knife, b - scissors, c - scrapers

You also need to prepare:

a plastic bag or bucket for bones and other debris;
thick paper or newspaper;
work gloves.

Step-by-step instructions for cleaning, gutting, cutting carp

Cover the table with thick paper or newspaper. The paper will absorb the liquid that the fish will release during cutting, and prevent contamination of the workplace. Some housewives prefer to clean and butcher the fish right in the sink, after closing the drain with a special silicone or metal mesh.
Some housewives clean and butcher fish in the sink
Put on work gloves.
To prevent the fish from slipping out of your hands, put on work gloves
If you don't need the fins for cooking, cut them off with kitchen scissors. This will help to avoid painful punctures during work.
Press the fish in the area of the head or tail and with a scraper, and if it is not available with a knife or spoon, remove the scales first diagonally from the abdomen to the back, and only then from the tail to the head. The movements should be short, try to get under the scales, pushing them up. Don't worry if there are some scales left on the fish. Of course, it is tasteless, but it will not harm your health.
Remove scales with a scraper
To remove the whole skin, from the side of the belly, cut it around the gills to the vertebral bone, break the bone upwards. Carefully remove the offal from the belly through the incision. Then draw the tip of the knife under the skin and begin to remove it with a stocking, separating the skin from the carcass with your fingers. When you get to the fins, cut them off from the inside with sharp scissors. Before reaching 1.5-2 cm to the caudal fin, cut the tail from the inside.
If skinning is not required, then make a shallow incision in the lower part of the carcass near the fin and cut it along the belly, stopping at the base of the head. Take out the insides, being careful not to crush the gallbladder, otherwise the meat of the fish will become bitter. If you failed to keep the gallbladder intact, and the bile spilled onto the carcass, immediately rub it from the inside with salt, and then rinse with cool water.
Cut the carcass along the belly and remove the insides
Remove the brown film inside the abdomen and, depending on the method of preparation of the future dish, remove or leave the head. This part of the carp is considered very tasty, so it should be left. If you leave the head, take out the gills and eyes.
Remove the head or remove the gills from it
If you want to get rid of numerous small bones, then remove the dorsal fin by pulling it from the tail to the head of the fish.
Rinse the fish thoroughly with cool running water. inside and outside.

How to skin a whole carp - gallery

From the side of the abdomen, a transverse incision is made along the head to the vertebral bone After an incision is made under the skin, you can begin to remove the skin with a stocking The head of the carp must remain on the skin. To remove the skin entirely, the tail and fins of the carp are cut off with a sharp knife from the inside.

How to fillet fish

When cutting carp into fillets, you need to separate the meat from its inedible parts: skin, spine, bones. To do this, it is not necessary to first gut and clean the fish from scales.

With a sharp fillet knife, make an incision along the gills of the fish to the spine, but do not cut through it.
To fillet carp, you need to make an incision along the gills of the fish
Using the sharp end of a knife, make an incision from the side of the dorsal fin along the vertebrae up towards the head. Lead him until he connects with the original one.

Carp is an artificially bred breed of fish, in nature the closest relative of carp is carp. China is considered the birthplace of carp, where Chinese emperors liked to eat dishes from this fish. Over time, carp came to Europe, where it is currently bred on an industrial scale and is very much appreciated in cooking. To make the dish tasty, carp must be properly cleaned and cut.

Carp - a large and useful fish

Carp meat is very useful, as it contains a wide variety of minerals, vitamins and other substances necessary for the normal functioning of the human body. The presence of iodine in meat improves blood composition, normalizes metabolism, and prevents endocrine disorders. The high content of phosphorus has a beneficial effect on the functioning of brain cells. The meat of this fish contains antioxidants that preserve our youth and protect the cells of the body from the negative effects of free radicals. The use of carp is recommended for people who watch their weight - the meat is well absorbed by the body, gives saturation without extra calories.

We clean fresh carp at home

Carp, whether it is a large mirror carp, which is covered with a small amount of scales, or a regular freshwater carp, covered with small scales, requires cleaning before cooking. For this procedure, a regular knife is suitable. If you do not have the necessary skills, take a knife that is not very sharp. To avoid injury, you can use a spoon or fork. To clean the fish, metal scrapers are also used, which can be bought at the store or a vegetable peeler with a longitudinal blade - the work will go easier and faster with it.

How to Clean Live Fish Quickly and Cleanly

Before cleaning, the carp must be thoroughly rinsed with cold water to remove mucus and dirt. If the mucus is not washed off, the fish will slide on the surface - the cleaning process will be difficult.

If the carp will be cooked without the head, do not cut it off before cleaning, because it is convenient to hold the fish by it while doing the work.

You can also clean the carp on the kitchen table, but in this case the scales will fly around, then you will have to clean it for a long time. To prevent this from happening, it is recommended to clean the carp from scales in water - directly in the sink or in a suitable size dish. You can put the carp in a tight bag and clean inside the bag, then the scales will remain there.

You need to clean the fish in the direction from tail to head, holding it by the tail.

Before cleaning, we place the washed carp in a suitable container and pour boiling water on both sides - the scales will soften and it will be easy to clean.
We put the carp with its head towards us, hold it by the tail and, in the direction from tail to head, clean the fish on both sides with a knife or a scraper.
Wash the carp well.

How to clean the carcass from scales using the method of "removing chain mail"

For this cleaning method, you will need a sharp knife with a thin and long blade.

We introduce a knife from the side of the tail between the skin and scales.
The knife for removing scales in this way should be thin and sharp.
We cut the scales, gradually moving the knife forward. It is advisable not to immediately cut through the scales - it stretches and the knife does not damage the skin.
We cut near the head the place of attachment of the scales to the bone - it turns out "chain mail".
We repeat the process on the other side.

How to cut a carp

After the carp is scaled, it must be properly butchered. The process includes the removal of entrails, gills, fins, and the preparation of fillets.

How to properly gut

How to cut this fish

Video: cutting carp into fillets without gutting

Before cutting into carp fillets, it is also necessary to wash and clean from scales, but you can not gut it.

Cleaning and cutting frozen fish

Frozen fish must be thawed before cleaning and cutting. To preserve as many useful substances as possible, the fish is placed in water with the addition of salt at the rate of one teaspoon for each kilogram of the defrosted product. For the rest, it is necessary to act in the same way as with live fish.

As you can see, the process of cleaning and cutting carp is not so complicated. Let the dishes prepared from this delicious and useful fish, decorate your table both on weekdays and on holidays.

Carp fish are quite common in our country. You can cook a lot from carp delicious meals. But before you start implementing any recipe, you need to competently and quickly get rid of the inedible elements of this fish. Few people know how to properly clean carp. It has a very dense cover of small scales. It is very difficult to remove these scales from the fish. Therefore, the question of how to clean carp quickly and correctly remains always relevant. The fishermen themselves and their wives are trying to come up with new tricks that would help them in such a useful and not very pleasant activity. Fans of homemade fish dishes sometimes have a hard time.

Multi-stage cleaning methods

Through trial and error, methods were devised on how to wash carp from the mucus present on its carcass, and how to clean carp from scales and other inedible parts. We list the most popular of them, often used by the people, due to their availability and effectiveness.

Carp is cleaned in three approaches. But before cleaning the fish, they first prepare it, wash it from mucus and dirt. Then the scales are removed from the surface of the fish carcass. The final step in cleaning the carp will be getting rid of the offal and washing the cleaned product.

My fish

Carp should be washed in plenty of cold water. It is more convenient to do it under pressure. During this procedure, you need to cut off all the fins with the help of large kitchen scissors.

Wipe the washed fish with a clean rag or paper towels.

How to clean carp from scales quickly and without harm to the kitchen

In fact, there is a special device that allows you to remove dense scales from a fish without making much effort. The device is similar to a grater, with which the scales are torn off. The process is easy and doesn't create as much debris as if using a regular knife. However, this device can also wreak havoc in your kitchen.

Basin with water

How to clean carp so that the kitchen also remains clean? During the procedure using a knife or special devices, shiny scales still scatter around the kitchen. In the future, while the hostess is fiddling with the fish, the scales dry out and stick quite firmly to the surfaces. This makes it difficult to remove them from dishes and walls. A method was invented on how to clean carp in water.

To do this, a deep basin is filled with cold water and the cleaning itself is carried out in this basin. We lower the fish into it and clean off the dense, firmly adherent scales with water.

polyethylene bag

For those who do not like to spend a lot of time in water (during cleaning), the following method is suitable. For example, how to clean a carp in a plastic bag. To do this, the carcass of the fish is placed in a spacious bag so that you can freely work in it with your hands, and the scales are cleaned in the bag. Having finished processing the fish, the bag must be tightly tied and sent to the trash.

For easier removal of the scales from the fish, use the following trick - dip the fish in boiling water, hold it in it a little and start cleaning. Do not overdo it, otherwise you will get the ear earlier than you expected: the fish can be boiled in boiling water.

We get rid of offal and butcher the fish

And now about how to clean carp from giblets. When outer side the fish looks more appetizing, we start cutting the carcass. We cut the abdomen with a knife and clean out all the insides. You need to be especially careful with the gallbladder, if it is pierced, then the taste of the fish will irreparably deteriorate. Pay special attention to removing the dark film lining the belly of the fish. This film also spoils the taste, so we remove it with passion, but so as not to damage the pulp.

The final step will be the removal of the head and washing the carp carcass. Cut it into pieces if necessary.

Carp in sweet and sour sauce

Products:

cut carp - not less than a kilogram;
corn starch;
vegetable oil without aroma;
a handful of pine nuts (peeled) - optional.

For sauce:

half a glass of cold water and tomato sauce, you can take ketchup;
2 tablespoons of sugar;
1 tablespoon rice vinegar;
fresh ginger root - about one centimeter;
white part of leek - 1 piece;
1-2 small spoons of starch (corn);
salt - to taste.

Technological process

Separate the fillet from the gutted carp from the backbone. This must be done in such a way that the skin and some of the pulp still remain attached to the tail.

Lay the fillet skin side down on the surface of the table and make several cuts in it at an angle. It is important not to damage the skin of the carp, then the dish will turn out to be more beautiful. Do this procedure with both sides of the fillet.

Breaded fish meat and head in starch and fry in vegetable oil. If you do not like the head of the fish that will be in the cooked dish, you can not use it.

cooking sauce

To prepare the sauce, mix in a bowl. tomato paste and water until smooth. In the process of mixing the pasta with water, you need to introduce sugar, salt and vinegar into the future sauce. Its taste should be sweet and sour. Add sugar or salt (or vinegar) of your choice if needed.

Heat vegetable oil in a frying pan and add ginger and onion, cut into small pieces. Pour the prepared starch into the pan. To do this, you need to dilute it in water in a ratio of one to one (how many tablespoons of starch, so many tablespoons of water). Bring the resulting mixture to a boil and add the oil remaining from frying the fillet. Boil the tomato sauce for about five minutes.

Serving the dish

Fish with a head (or without) beautifully laid on a flat dish. Top the fried carp with a delicate sweet and sour sauce and garnish with nuts. There are practically no restrictions in decorating a dish. You can add vegetables to the sauce, and then there will be no need for nuts.

Fried carp

Pour the pieces of fish with milk for thirty minutes. At this time, prepare a batter of three eggs. You also need to prepare two tablespoons of breadcrumbs for breading and flour. Salt.

Remove carp pieces from milk and roll in salted flour. Then dip in beaten egg and roll again, this time in breadcrumbs. Put the fish in a frying pan with hot vegetable oil. Fry carp on both sides until golden brown. This will take approximately 15 minutes.

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The classic way to clean fish

In general, fish is easier to clean if it is fresh. Therefore, if your faithful came from fishing, it is better to clean the entire catch at once and only then place the fish in the freezer for storage. It is even better to clean the fish right next to the pond - this way the risk of dirtying the kitchen is minimal.

If the fish is very slippery in your hands, sprinkle it with salt. This will make the cleaning process easier.
Carefully cut off all fins except for the tail. Without a tail, it will be much more difficult to clean the fish. The fins are cut off in order not to get hurt - in some species of fish, these fins are quite sharp.
Next stage- cleansing fish from scales. To do this, take a large sharp knife. The larger the knife, the easier it is to clean. Place the fish on a cutting board, grasp the tail with one hand. With your other hand with a knife, remove the scales from the fish, swiping from the tail to the head, that is, against the location of the scales.
If the scales are scattered all over the kitchen, you can draw some water into the sink and lower the fish into the water. Clean the scales under water so that they do not fly apart.
When all the scales are off, rinse the fish with water. The next step is gutting. To do this, take a thin knife, which must be very sharp. Spread the belly of the fish from the head to the rear lower fin. Carefully take out the insides of the fish and try to peel off the thin film that covers the belly from the inside. When removing the entrails, be careful with the gallbladder of the fish - do not damage it. Otherwise, the fish may acquire an unpleasant bitter taste.
When eviscerating, pay attention to the contents of the belly. Sometimes there may be caviar that should not be thrown away in any case.

If the recipe calls for the whole fish (including the head) to be cooked, then the gills must be removed.
Do not forget to rinse the fish again after cleaning.
If you are not going to bake the whole fish, but want to fry it in pieces, then it must be cut. First cut off the head and tail. The rest is cut into small pieces. Then the fleshy part of the fish is cut, then with a sharp blow of the knife it is necessary to break the spine of the fish at the place of the cut. Then the rest of the fish is cut.
If you need a fish fillet, cut it across into pieces should not be. You need to take the fish by the tail and cut the flesh along the carcass with a sharp knife, as close as possible to the ridge. You will get two halves - on one spine and ribs, and on the second only ribs. After that, the ribs and large bones are easily removed. Then the fillet is cut into portions - into pieces of the desired size.
If you plan to cook fish cakes, you need to peel the fish along with the bones.

After that, the fish can be sent to the pan, oven or pan.

How to clean different types of fish

Cleaning fish depends largely on its type. Some types of fish may not be cleaned at all, for example, salmon or goby. They are fried together with scales, because it is quite soft and small.

Other types of fish are cleaned by completely removing the skin from them, for example, catfish, burbot, eel. To do this, you need to make a small incision near the head of the fish and pull the skin off in one motion.

Some fish (for example, crucian carp) are cleaned very easily, with the help of fingers. To do this, you just need to thoroughly rinse the crucian with a stream of water. And if you sprinkle small fish of any kind with salt, the scales will move away without any problems.

Pike, perch and pike perch can be scalded with boiling water. To do this, clean fish must be lowered into boiling water for a while. Blanching time depends on the size and freshness of the fish and can vary from 30 seconds to three minutes. It is very important here not to overcook the carcass, otherwise the scales will go away along with the boiled meat.

If you decide to cook tench, then you must first thoroughly rinse it from mud and mucus. If this does not help, put the washed fish in the sink and pour boiling water over it. You will immediately see the mucus begin to curdle like egg white. After that, you just need to rinse the fish. Some believe that it is not necessary to remove the scales from the tench, they say, it is so thin that it simply dissolves in the ear. If the smallest particles bother you, you can dip the tench in boiling water for a minute and remove the scales along with the skin.

If river fish it smells like mud, and you are afraid that after cooking the smell will remain, you need to leave the washed fish carcass in salt water for a couple of hours. And just before cooking, pour the fish with lemon juice. And then you will get only a pleasant appetizing aroma of cooked fish.

We have put together a few more tips for you to make cleaning fish really quick and comfortable.

Some clean the fish with a grater. It is very convenient, besides, the scales do not fly off half a meter. Take an ordinary grater, and preferably a four-sided one - it is easier to hold it in your hands. Carefully drive the grater over the fish against the location of the scales.
If the fish is not needed right now, it can be pre-salted. Just sprinkle the carcass with salt, place in a plastic container and leave in the refrigerator until morning. In the morning, the scales will come off along with the skin.
Fish can also be frozen first. This will make the cleaning process easier. Leave the fish in the freezer for a day, and then take it out. After an hour, when the scales have already melted, and the fish itself will still be frozen, it will be very easy to clean it.
Most cutlery sets have a special knife for cleaning fish. Its serrated edges do everything for you - cleaning fish in this way is a pleasure.
In hardware stores today there are a huge number of newfangled devices for quickly and safely cleaning fish. This is a cutting board with a special clip that secures the tail of the fish. And a universal fish scaler, which is a plane with sharp notches.
IN field conditions when there is no knife at hand, the fish can be easily cleaned with a metal spoon or fork.

If with any type of cleaning the scales scatter throughout the kitchen, you can use a plastic bag. Put the fish in there and clean right in it. After that, the package can be thrown away along with the peeled off scales.
In field conditions, you can attach the fish to the board for ease of cleaning using an ordinary nail or awl.
To make it easier to clean fish of any kind, a stick or toothpick is inserted into its mouth so that the mouth of the fish is fully open.
To make cleaning quick, pre-stretch the fish “to a crunch”. To do this, secure it with a nail or clip in the tail area, and with your other hand, pull the carcass by the eyes. After a characteristic crunch, it will be much easier to clean the fish.
If there is nothing at hand that would help clean the fish, you can use a piece of tin, a small bar and a nail. Make holes in the tin with a nail so that all the notches look in the same direction. Nail the tin with the flat side to the bar and get a ready-made fish cleaning tool.
Fish can be cleaned with a piece of wood and a few beer caps. Nail the lids to the wood so that the sharp part is facing out. The fish is cleaned with such a tool quickly, easily and efficiently.

Our simple tips help you do complex things easily.

Cleaning fish is a rather unpleasant task, perhaps one of the most unpleasant processes in all cooking. However, do not give up on delicious fish dishes because of this. Clean fish easily, quickly and comfortably!

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Features and value of carp

Carp meat has great benefits for the body. It is very soft and sweet in taste. The fat content of fish muscle tissue is lower than that of lean beef, which is important for people on a low-fat diet, as well as for children and athletes. Carp is a source of many important nutrients, proteins and omega-3 fatty acids. These unsaturated acids have a positive effect on cardiac function and contribute to the prevention of cardiovascular disease. Another feature of carp is its easy digestibility, due to the special structure of muscle fibers.

It takes three or four years to grow carp in artificial reservoirs. Three-year-old individuals reach a weight of about 2 kg, and four-year-olds weigh more than 2.5 kg.

Fresh carp are easier to clean. If you buy fish from a store or market, try to get them from the aquarium. You can kill it with a strong blow to the head at a point slightly above eye level, or simply by cutting off the head (if you are not going to bake the whole carp). There is a more humane way to kill fish - put it in the freezer for an hour, and it will fall asleep.
If you do not have the opportunity to buy live fish, it is better to choose fresh chilled fish, as frozen fish loses a large amount of minerals when thawed. When buying fresh fish, choose a copy with a head. Only in this way can you be sure of its freshness.
Before buying, look into the eyes of the fish: in fresh ones, they should be bright, slightly moist and bulging.
Be sure to inspect the gills and look for one with clear, bright red gills.
The body of a fresh fish is quite elastic, without white coating and dried crusts, and the tail should hang freely from the palm of your hand.
When buying frozen carp, pay attention to its glaze. If the fish has been properly frozen and stored under all necessary conditions, the glaze on it should be even, without the presence of cracks. If the carp was frozen using dry freezing, then the carcass should be smooth and firm, without the presence of ice.

It is best to thaw frozen fish in room temperature water. To reduce the loss of minerals during thawing, add table salt to the water (7-10 g per 1 liter of water).

Cleaning and cutting carp

Currently, a huge number of recipes for cooking carp have been invented. It is baked with a side dish of vegetables, potatoes and cereals, as well as boiled with spices, stuffed in various ways and simply fried in vegetable oil until crispy. On the shelves of stores you can find gutted frozen fish, fillets and ready-made semi-finished products. But you will get the most benefit from fresh or live carp. Do not be afraid of the upcoming hassle with cutting fish. Having mastered a few simple rules, you can easily turn a live carp into a culinary masterpiece.

Most often on sale there is an ordinary and mirror carp. The latter is a little easier to clean, due to the fact that its scales are large and not very tightly pressed against each other. With an ordinary carp, you will have to tinker longer.