You will need
- - Capelin;
- - the knife.
Before cleaned capelin, defrost it. This is best done at room temperature, taking out the fish from the freezer a few hours before frying. If time is limited, use a microwave rack by clicking the defrost mode. But in any case do not soak the fish in water. So it will leave all the juices and flavor will deteriorate.
The bigger the fish, the easier it is to clean. Scales, typical of big fish, the capelin is missing, so to save the carcass from the skin is not necessary.
Take a knife and cut the fish's head near the top of the fins. In food it is not used unless the apartment has no Pets.
Save the carcass from the tail fins and on the abdomen. At the same time, many cleaning fish ends. Mainly because do those who prefer caviar remained inside of capelin. This allows it to remain soft after frying. Being prepared separately, caviar turns slightly dry.
If you want to fillet capelin, continue to gut the fish. Open the knife the abdomen and pull out the eggs and set aside separately. Then make an incision on the back through it and pull out the backbone and ribs. In this process, will remain two halves of cleaned bones from fish. This process is not too time-consuming and complicated, but quite long, so it is much easier to just cutoff the head and tail.
Rinse the fish under running water and gently Pat it with a paper towel. Excess moisture during frying will not allow you to form a Golden crust. Then peeled capelin will be ready for cooking.
Filleting of very small fish is not too convenient, because the flesh doesn't hold shape and falls apart into small pieces. The result is a homogeneous mass without bones, not as beautiful as fried whole carcass.
Remember that the volume of purified capelin reduced by half, so to roast it whole more economical.
Advice 2: How to clean pork tongue
Cooked pork tongue – amazingly tasty dish. But sometimes the hostess is not in a hurry to buy it at the market or supermarket, knowing what difficulties arise while cleaning. Meanwhile, the tender meat lies under the skin. Clean pork tongue is a snap-you just need to know some tricks.
You will need
- - a pot of boiling water;
- - spices;
- - a bowl of cold water;
- - the knife.
Cover the tongue with cold water and leave to vymachivanija 1.5-2 hours.
Wash pork tongue under running water using a brush. Language acquired in the supermarket, it is usually quite well crafted and has good presentation. If you bought pork tongue on the market, thoroughly clean it from muscle and sublingual tissue, lymph nodes, fat, blood, etc.
Pour water into a saucepan and place on high heat.
Wait until the water boils, and boiling water, put your swine language.
Again, wait for the boil, remove the foam with a slotted spoon, reduce the heat to low. Put the broth, onion, pepper, Bay leaf, salt to taste.
Boil the tongue until tender. It usually takes from a half to two hours.
After pork tongue is cooked, remove it from the pan and quickly dip into cold water.
Holding the tongue in cold water for 1-2 minutes, start to remove his skin. You can do it just hands you with a knife. Usually the skin is removed in one piece. However, if it did not work, it is easy to remove and small pieces. If the skin is removed bad, so you don't have doverili language. Will have to cook, and then repeat the procedure.
Some Housewives boil pork tongue for 20-30 minutes after they took off the skin, claiming that the meat becomes more tender and flavorful. At this stage, they add to broth spices – onion, pepper, Bay leaf, carrots.
Many Housewives, lowering the tongue of the pig into boiling water, boil for 10-15 minutes, after which the water is drained, the language again washed under running water, pour in a saucepan with fresh water, again bring it to boil and this boiling again lower the language. It is believed that thus removed odor that may be present in this product.