After pulling the fish out of the water, stun her, and then kill cutting the spine at the root of the head. The fish must be quickly gutted after catching, prepare and eat or make preserves for later. In a hot climate, even short -term fish lying in the sun can cause corruption, Because its moist skin is an ideal breeding ground for bacteria and flies. After removing the scales, tilling the skin and removing bones meat, the fish does not break down so quickly. In a cool climate, you can leave the fish killed for six to twelve hours, then making it easier. Bones, The skin and the head of the fish are cooked broth, as long as you gave the fish immediately after killing. Like the meat, the broth must be kept in a cool place and eat as soon as possible.
Fish filleting
Filleting involves removing these parts of the fish, which break the fastest. The body of the fish absorbs harmful substances from the environment. Most often they accumulate in internal organs. For example, the current, in small quantities in the sea, the mercury is stored in the liver, and eating a contaminated liver can have tragic consequences, Especially if you eat a lot. Harmful substances rarely accumulate in the muscles of the fish.
1 Many fish do not need to be peeled before cooking. However, the scales should always be removed. Scrape them with a knife, blade, Starting from the tail, ending at the head.
2 Stake in the end of a sharp knife in the anus of fish and open the stomach; be careful, In order not to violate the guts. Do not damage the tail muscles.
3 Gently remove the guts. Spread the fish and check, Is nothing left. Leave the egg or milk, because they are edible. Wash the fish carefully, on top and inside.
4 Cut your head, end of the tail and fins. Spread the fish flat and undermine the spine with the tip of the knife. Divide the fish into two halves, removal. It is easier to do it after cooking.
5 The top of the knife separate the upper end of the spine. Then slowly tear him off from the meat.
Skin removal
Not of all species of fish must be removed before cooking, Especially from small. Some, however, secrete irritating or poisonous mucus. Other, like sums or sharks, They have very hard skin. Therefore, before eating, the skin should be removed.
Pulling the skin from the fish – Separate the skin from meat. With one hand, grab the skin of the skin, The second cut the meat undermining with a knife.
