Advice 1: How to skin a fish

Any housewife knows how useful they can be dishes from fish, if properly prepared before cooking. Carefully remove the skin from fish is not always and often not at all. In some fish, e.g., pike skin is removed easily, while others – the one suffering. But learn still easy.
How to skin a fish
You will need
    • fresh raw fish - 1 PC.
Instruction
1
Select any of the two methods of removing the skins from fish.
2
Method 1. Take raw fish, rinse it with water and peel off the scales. This is done with a knife in the opposite direction of the growth of scales. After the cleaned fish on top, start to separate from the skins. Cut the head off a fish. In order to remove the skinwithout damaging it, the so-called stocking and pull the skin from the base of the head towards the tail, like off the stocking inside out. If in some places the separation of the skin from fish is difficult, cut the knife. Incisions are usually made in a circle as skin. Cleaning the fish this way, please note that it must be an integer, neotrogena. Having reached the tail, just cut it with skin. This method is suitable for separating the skins from pike.
3
Method 2.Wash the fish in cold running water to release it from the scales. With a knife gently remove the gills and cut the fins. Head Express. Cut the belly of the fish throughout its length. Pull out all the innards with your hands, sometimes helping with a knife to scrape off the abdominal bone. Carefully cut out the backbone. The skin scrape, or a knife or a spoon. Thus, the skin is very easy to remove without damaging the meat. Removing the skin, the fish can be stuffed and stitched up the contents of the thread. After preparing a thread, of course, should be removed.
Useful advice
Skin, removed the stockings you can stuff. The meat is: fish meat, scrolled through a meat grinder 2 times, mixed with finely chopped onion, loaf of bread, previously soaked in milk and squeezed, and greens. Stuffed skin lay on the foil and hang the head. Surface fish grease with mayonnaise and wrap with foil. Bake in a preheated oven at 180 degrees for one hour. Pike served cold, so allow it to cool in foil and then unfold.

Advice 2: How to skin a pike

Pike are a very tasty fish, but its meat is dry and so there is a wonderful dish of stuffed pike. In this recipe the meat of a pike is mixed with other ingredients, giving it juiciness. But for this dish it is necessary to separate the skin of the pike from the meat without damaging it. This process requires caution, patience, a certain skill and some force.
How to skin a pike
You will need
  • fresh pike
  • a sharp knife
  • cutting Board
  • kitchen gloves
  • kitchen scissors
Instruction
1
Before you remove the skin of the fish must be cleaned.
2
Brush the fish with gloves to avoid injuries to the skin.
3
The fish should be washed under cold running water.
4
Carefully, so as not to damage the skin, clean off the scales.
5
If you have no skill, then the first time it is better to separate the head from the fish completely, to make it more convenient. If you decided not to separate the head completely, then slice the fish at the base of the head from the belly to the backbone, leaving the head to stay only on the skin in the region of the ridge.
6
At the head of kitchen scissors remove the gills.
7
Then clean out the inside of the fish.
8
Rinse the fish again under running water.
9
The flat part of the blade of a knife "fight off" the pike across the body - this will make it easier to separate the skin.
10
Then, using the tip of a knife and pry the edge of the skin and around the perimeter making incisions separate the skin from the meat.
11
Further, in places where the skin separated from the meat is not very easy notching with a sharp knife, remove the skin, twisting her stocking.
12
When he reached the base of the tail of the fish, cut the skin away from the spine.
13
Carefully cut the excess meat from the inside of the skins and turn it back on.
14
If you act cautiously and patiently, the skin will remain intact and suitable for stuffing.
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