Advice 1: How to fillet walleye

Pike – a predatory fish that is found in large rivers. The main advantage of this fish is white, delicate meat diet without a single drop of fat. In Sudak few bones. The fish there is one small drawback – the smell of slime, which can be avoided by choosing young fish. Zander has a bland meat, so it is desirable to prepare products that have a strong taste. The fish you can fry, boil and simmer. But perch needs to be cleaned.
Walleye meat is a dietary product
You will need
  • - a sharp knife,
  • - cutting Board.
Instruction
1
Take a sharp knife and cut off from perch all fins except the caudal. Dip the fish for a few minutes in a bowl of cold water.
2
Take a pocket knife and make a few oblique grooves against the scales, they will make cleaning easier. To the fish during the cleaning was comfortable to hold, insert in her mouth the pencil.
3
Down for a couple of seconds of walleye in boiling water, so the scales are almost all slides with fish. Remains of scales needed to scrape with a knife, holding it a little obliquely, but not along the carcass.
4
Take a perch and using a sharp knife vsporite belly, moving from the head to the anus. This should be done quite carefully to avoid damage during evisceration gall bladder.
5
Remove the innards together with the gall bladder, cut off the head.If the fish needed for baking, then remove the gills, as they add a bitter taste to the dish. Rinse the fish under cold water and using a sharp knife, by the scraping, get rid of the black film, which is located on the inner side of the peritoneum.
6
If the fish is large enough, it can be cut into fillets. Walleye rinse thoroughly and lay on its side on a cutting Board. Cut off a thin part of the peritoneum and starting with the tail, walk with a sharp knife along the back, cutting the flesh to the mainline.
7
Cut the meat from the Gill covers and separate the fillet from the spine alternately with both sides. It remains only to pull out the bones and the fillets are ready.
Note
The fish will be easier to clean if it is pre-rubbed with coarse salt.
Useful advice
If at the time gutting fish for a fish soup you have touched the gallbladder, you should not worry about the taste of the soup. To get rid of the bitterness during the boiling soup, add the small pot of wood coal, leave it for 10 minutes and remove.

Advice 2: How to clean walleye

Live fish, of course, is the best for its nutritional qualities – easy digestibility, nutritional value and fine taste. These qualities make it one of the most indispensable products for diet and baby food. Better tolerate transportation and aquarium maintenance: perch, crucian carp, catfish, perch, carp, carp.
How to clean walleye
Instruction
1
To clean perch, it must first stun. To do this, the sharp end of a knife make a cut between the head and the head fin, then allow to drain blood. Live fish can be stun hammer blow to the head.
2
When cleaning walleye, you need to first cut the dorsal fin, making the two sides along its length, shallow cuts. Take the fin of a towel or napkin so as not to prick and pull it in the direction from tail to head. Remove with a knife under running water scales.
3
To rip open the pike's belly, it is necessary to make a longitudinal incision from the head to the tail fin and carefully remove the liver with the gall bladder to avoid damage. If the bubble you are all still injured, immediately cut the portion of meat, which were bile, and RUB the fish with salt. Be sure to remove the gills. Film that covers the spinal bone cut lengthwise and clean the blood.
4
Now rinse walleye in cold water several times. The most favorable water temperature for washing – 25 degrees C.
Pike perch dressed and ready for further cooking!
Useful advice
Moved to goo and is easier starred small scales with perch, before cleaning, put it in hot water for 20 minutes.

Advice 3: How to cook a tasty perch

Pike-perch cooked pies and dumplings, fish cakes and hearty soup. It is fried, stewed, and baked, giving the fish lots of different taste nuances. Even if you have in hand some original recipes, be sure to try something new.
How to cook a tasty perch
You will need
    • Pike-perch in white wine:
    • 1 kg walleye;
    • 5 potatoes;
    • 5 tomatoes, medium size;
    • 2 large onions;
    • 3 cloves of garlic;
    • 2 handfuls green olives, pitted;
    • 1 tablespoon capers;
    • 1 Cup of dry white wine;
    • olive oil for frying;
    • salt;
    • freshly ground black pepper.
    • Fried pike-perch:
    • 1 kg walleye;
    • 2 tablespoons flour;
    • 2 large onions;
    • 50 g of tomato paste;
    • salt
    • pepper.
    • Perch in batter:
    • 1 kg walleye;
    • 125 g of flour;
    • 1 egg;
    • salt;
    • 150 ml of milk;
    • 1 tablespoon butter;
    • vegetable oil for deep-frying.
Instruction
1
Very tasty and hearty dish for a holiday dinner – walleye wine. Gut and wash the fish, clean it from the skin and remove the bones. Cut the pike-perch in large portions. Scald tomatoes, remove the skin and finely chop, removing the seeds. Potato peel, boil until half done, cool and slice into rounds. Finely chop the garlic and slice the onion into thin rings.
2
In a deep skillet heat olive oil and sauté the onions and garlic until transparent. Put in a pan fish, cover, and hold on small fire for about five minutes. Pour in the pan wine and continue to simmer for 5-7 minutes. Add the potatoes, tomatoes, olives and capers. Season with salt and pepper. Walleye simmer on low heat for 30-40 minutes.
3
For a quick dinner fit for the fried perch. Have fish fillet, remove skin, cut into cubes, salt, pepper and roll in flour. In a pan heat the vegetable oil and fry the fish pieces until Golden brown. Lay the perch on a plate. Add a little oil and fry in it sliced onion. Place the fish pieces back into the pan, add the tomato paste and fry until tender. Fried serve with mashed potatoes and a salad of tomatoes and cucumbers.
4
Try to cook in the pike perch in batter, reminiscent of a traditional English dish of fish & chips. Have perch, remove the skin and cut the fish in small slices. Fill a deep pan refined vegetable oil. Heat it until you see white smoke. Always check deep-frying, tossing in the pan a piece of bread. If the oil has reached the desired temperature, it will immediately pop up and quickly blushed.
5
In a large bowl, mix the flour, salt, egg, butter and milk. Dip in a mixture of pieces of perch, rotate them so that the batter evenly coated the fish, and lay in the hot oil. Fry pieces until Golden brown. Get a long fish with a fork and spread it on a plate lined with paper towel to stack excess fat. Before serving keep the perch warm. Serve with fried potatoes, lemon wedges and white sauce.
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