How to properly fillet chum salmon

STEP-BY-STEP COOKING RECIPE

How to fillet round fish

Place the carcass on a cutting board. Insert a knife with a thin blade under the gill slit and remove the head. Cut off the tail and fins (if you haven't already done so). Make a deep cut along the backbone from head to tail. Turn the knife blade towards the tail and cut off the fillet along with the rib bones. Turn the fish over to the other side and cut off the second fillet in the same way.

How to fillet flat fish

Place the fish belly up and make an incision in the abdominal cavity closer to the head along the ribs. Remove the insides, being careful not to damage the gallbladder. Rinse the fish with cold water.

Before cutting the fish, it must be cleaned and gutted, after drying it well. If the fish is slippery, place newspaper or paper towels under it. Sharp fins, if any, should be cut off with scissors to avoid injury. Holding a small knife at an angle, peel off the scales from the tail to the head, first on one side, then on the other. Check if there are any scales left on the back, belly and under the fins. Open the gill slit slightly and cut out the gills with scissors. This is necessary if the fish will be cooked whole. Using a sharp knife, make a longitudinal cut exactly in the middle of the abdomen and remove the entrails. If bile accidentally spills from the gallbladder, cut off a thin piece of meat in this place and wipe the cut with a lemon wedge. Rinse the fish thoroughly and dry.

How to properly cut fish into pieces without skin and bones, what is the technology and sequence diagram

The technology of cutting fish is well known to professional chefs - they study it in detail during their preparation. But at home, it is extremely rare to obtain precious fillets of sea fish with your own hands. Therefore, we invite you to know how to properly cut fish with minimal losses - the article talks about how to get a clean fillet without bones and skin.

To simplify the work, you need to prepare the tools in advance. The board should be heavy and not slip on the surface of the tabletop. Knives need to be sharpened well in advance. It is better to remove some parts with a special knife or scissors for cutting fish.

Recipes for preparing delicious chum salmon dishes

Red fish is a tasty and nutritious delicacy, which is why it is used in various cuisines around the world. Among the various breeds of fish, chum salmon stands out for its taste, so you can prepare a wide variety of dishes from this seafood at home.

This breed of fish belongs to a variety of salmon, which is why it is quite in demand in the fishing industry. As a rule, an adult can reach a length of one meter and weigh 12–14 kilograms. Chum salmon is distinguished by the high taste of its meat, as well as the presence of red caviar during spawning. Such seafood is sold chilled, frozen, and also after smoking or salting as a complete snack that is beneficial for the human body. You can also find preserved chum salmon on supermarket shelves.

Unfortunately, quite a few unscrupulous sellers are trying to sell cheaper varieties under the guise of this fish, so when setting the goal of purchasing really high-quality chum salmon for cooking, you should be guided by the following recommendations regarding product selection:

you can distinguish chum salmon from pink salmon thanks to its color - fresh and high-quality seafood fillets will have a bright pink tint;
in addition, chum salmon will stand out significantly due to its size and weight; Mostly carcasses that go on sale weigh approximately 5–6 kilograms;
as with any fish, for this variety a clear sign of proper quality will be the aroma of the product - chum salmon will have a pronounced fishy aroma without any foreign inclusions;
to ensure the quality of the seafood, you should pay attention to the pupils of the fish - they should not be cloudy, fresh fish will have transparent eyes;
a quality product should not contain defects, stains or bruises on the carcass; in addition, there should be no mucus on the fish;
when pressing on the fish, there should be no indentation at the point of mechanical contact, since fresh meat will quickly restore its original shape.

Important! Professional chefs recommend starting to prepare fresh seafood immediately after purchase, since chum salmon in the refrigerator can maintain its quality and freshness for no more than 8 hours. If heat treatment during this period is not possible, then it is best to freeze the carcass.

The key to preparing delicious seafood is its proper cleaning of scales. In this type of fish, the carcass is covered with rather small scales, due to which the work should be approached taking into account some effective tips.

Those cooks who often cook fish at home will definitely have a special knife in their kitchen utensil set. However, other available means cope with the task no less successfully.
In order to carry out the preliminary preparation of chum salmon correctly and without unnecessary garbage in the kitchen, it should first be doused with boiling water, and then the scales should be scraped off using a regular small knife. Heat treatment will soften the scales, making them easier to pull away from the fish. However, with this method of preparing seafood, there is a risk of damaging the fish.
You can use a regular fine grater. To work, you should place the fish on the table and work with the device from the tail, gradually moving towards the head. To get rid of scales as quickly and completely as possible, the grater will need to be cleaned more often.

After removing the scales, you need to do the following with the seafood:

place the chum salmon on a food cutting board, make a neat cut on the back near the head;
if the recipe involves using a carcass without it, the head simply needs to be cut off;
you need to make an incision along the ridge, cut through the belly and remove the entrails from the chum salmon;
rinse the inside of the fish under cold water;
if the heat treatment of the product requires the presence of fillet, then you need to insert a sharp knife into the cut made on the back and separate the meat from the ridge;
after that, place two parts of the fish, skin side up, pry it with a knife and remove it;
You should manually feel the chum salmon; if the bones remain in the meat, they need to be pulled out.

If you plan to cook the fish in portioned pieces, the cutting process will be slightly different from the method of obtaining fillets. The following sequence should be followed:

after cleaning the scales of the fish, it is necessary to cut off the head, leaving the skin and ridge on it;
in the abdomen you need to make an incision along the entire length of the fish, remove all existing internal organs; For these purposes, some cooks use a regular spoon;
then you need to clean the fish inside, removing all existing films, rinse it under running water;
finally, the product must be dried and cut into portions; The optimal thickness for fish is 1.5–2 centimeters.

Important! If you plan to cook chum salmon whole, then the product is freed from scales, cleaned from the inside, the head and fins are cut off, or left on the seafood for cooking together.

You can cook chum salmon tasty and quickly using several methods of home smoking. If desired, you can cook cold or hot smoked fish. These options will allow you to get an appetizing dish, but the taste of the fish will be fundamentally different.

The cold smoking method involves exposing the product to low temperature smoke. Such a dish will resemble in its organoleptic qualities dried seafood with a spicy smoky aroma. Before working with seafood, you need to soften the wood chips by first immersing them in water for 15 minutes. It is best to use material made from juniper, bird cherry or alder for smoking. The use of sawdust from fruit crops significantly improves the taste. The cooking technology involves the use of a special home smoking box, in which the product is placed on grates or suspended on hooks. To obtain a fish delicacy, two or three days of processing chum salmon at a temperature of about +30°C will be enough.

Hot smoked fish is also recommended to be cooked on sawdust from fruit plants, and chum salmon will get its golden and appetizing color with the additional use of granulated sugar together with wood chips for processing. The technology for preparing seafood involves the use of a home smokehouse. As a rule, fish are exposed to temperatures from +90°C to +160°C, depending on the equipment used. Unlike the cold smoking method, this option allows you to obtain the product in a shorter time - in an hour or an hour and a half, the product will be ready for consumption.

A distinctive feature of this breed of fish is its versatility, which is why today there are a large number of popular options for preparing it at home. Chum salmon can be boiled, cooked in batter, baked in the oven, fried, steamed into dietary dishes, and also used for minced seafood, serving delicious balyk or shish kebab. As a banquet fish dish, smoked, stewed chum salmon in sour cream sauce, fish in Monchegorsk style, and pate made from its milk are served. Seafood can be served as an independent dish on the table or together with side dishes, sauces and marinades.

To make a low-calorie and healthy dish, you should give preference to steaks. For cooking you will need the following ingredients:

frozen or fresh fish;
salt, seafood seasonings;
fresh lemon;
carrots and broccoli;
oil.

Step-by-step cooking recipe.

If you purchased unpeeled and ungutted fish, then first of all you need to carry out preparatory measures in any convenient way. After this, wash the product, dry it, and divide it into the required number of pieces.
Rub the product with seasonings and salt. Let the spices soak in, leaving the steaks alone for a quarter of an hour.
Next, place the product on a wire rack, pour in lemon juice, garnish with citrus slices, and place vegetables flavored with a small amount of oil next to it. The cooking time for dietary seafood in a slow cooker is 30–40 minutes.

Chum salmon cooked outdoors over coals will be tasty and aromatic. For this recipe you need the following set of products:

main ingredient;
lemon;
salt, spices;
mayonnaise;
oregano, basil.

Cooking method.

This recipe involves roasting a whole carcass. Therefore, after the mandatory measures associated with cleaning the fish from entrails and scales, you should prepare a marinade for subsequent cooking. To make it juicy, you should use a composition based on mayonnaise, lemon juice and spices, which must be rubbed onto the fish, leaving it to soak in the composition for several hours.
Next, you need to prepare the coals for heat treatment, place the chum salmon in the grate and send it to the grill. It is necessary to prepare the dish until a golden brown and appetizing crust appears on the product.

Seafood can also be grilled at home. For this option you will need the following ingredients:

peeled fish;
fresh lemon;
onion, salt, pepper;
fresh dill;
seafood seasoning mix;
oil.

Technology of working with products.

The prepared chum salmon should be divided into medium-thick steaks. Make a marinade from citrus juice, salt and spices. Rub the fish with it and pour a little oil over it.
Peel the onion and chop into rings or half rings. Finely chop the dill. Combine them with lemon juice and marinate the steaks in this mixture for an hour.
Then place the fish on the grill and bake on each side. When serving, it is recommended to additionally sprinkle the seafood with herbs. You can eat chum salmon with fried carrots and onions or in combination with cream sauce.

Fish goes well with vegetables, so chum salmon can be eaten with a side dish of a baked mix of any vegetables or with a simple side dish of one main vegetable. It is also recommended to use fresh foods in the form of salads or pickled and canned snacks. For a hearty meal, fish should be served with potatoes, cauliflower or white cabbage, as well as olives and green peas. A successful combination is a side dish prepared in the same way as the fish. It is not recommended to use cereals for lunch, but rice is an exception, so it is served boiled with a variety of dressings and sauces. This can be tomato, creamy, mushroom sauces, or spicy additions using hot peppers, spices and garlic. Sauces compatible with fish include black butter sauce with the addition of capers, mayonnaise dressing with the addition of herbs, hollandaise or nut sauce.

To learn how to deliciously cook chum salmon with potatoes in the oven, watch the following video.

How to clean raw whole fish

You can buy a whole raw fish that has already been prepared by the seller, gutted and scaled, but the fish will still require further processing. Its gills, fins, individual scales, as well as blood and remains of entrails may not have been removed. Before cleaning, choose methods of cutting fish that allow you to do this with minimal time and effort.

The exact sequence of cutting fish is presented below step by step:

Cut off any sharp fins if there are any. Place the fish on its side. Using a butcher knife or paring knife, make shallow cuts (about 10-12mm deep) along both the top (dorsal) and bottom (anal) fins.
Remove the fins. Use fish tweezers, needle-nose pliers, or a kitchen towel to remove the fin along with its supporting bones. If necessary, repeat steps 1 and 2 on the other side of the fish.

When cutting the fish, remove any remaining scales. Using the back of a strong knife, scrape off all the attached scales, starting from the tail and moving towards the head of the fish. To keep the scales from flying around, you can clean the fish inside a large bag or in the kitchen sink.

Scrape out all the blood from inside the fish. Using the tip of a knife, open the inner film by making a cut along a strip running exactly in the middle of the fish's cavity, along the ridge. Scrape out any remaining blood and entrails and rinse the fish thoroughly.

How to deliciously pickle chum salmon at home

Chum salmon is a nutritious and tasty fish, one of the representatives of the salmon family, containing many useful substances. Salted fish is an integral attribute of the festive table. It is not without reason that the question of how to salt chum salmon deliciously at home worries many housewives. This process requires very little time and money, and there are a huge number of recipes.

How to fillet raw whole fish

Before you fillet a whole raw fish, you need to prepare it. The scheme for cutting fish into fillets is always the same. An approximate scheme for cutting fish is presented below in the form of a step-by-step algorithm:

Make a cut just below the head. Separate the carcass from the head on one side of the fish: with the fish facing away from you, use a fillet knife to make a diagonal cut just under the gills to a depth of half the fish.
Make a cut along the back. Starting at the head, run the knife along the back, cutting through the skin and flesh to a depth of about 1 inch until you reach the tail. You should now be able to see the spine.
Repeat the cut. Making long, even cuts, run the tip of the knife again along the top of the spine to release the top of the fillet.

How to remove the skin from fish fillets

Additional filleting of fish without skin may be required for some dishes. Before removing the skin from fish fillets, do the following:

Grasp the skin. Place the tail of the fish fillet close to the edge of the cutting board. Use a fillet knife or other knife with a long, thin blade. Cut vertically towards the skin, but do not cut through it.

Place the knife under the fillet. Holding the skin firmly, position the blade of the knife between the skin and the meat at a slight upward angle. Move the blade back and forth across the skin, as if you were “shaving” meat. Remove the skin and rinse the fillets.

How to remove bones from fish

To make cutting boneless fish simple and easy, follow these instructions:

Before removing the bones from the fish, make a cut along the edge of the bones. In some fish, the thin bones are difficult to remove and should be removed with a knife. Place the fillet with the skin side (or where the skin was) down. Using a butcher knife or fillet knife, make a cut along one side of the thin bones and then along the other side.
Remove the strip along with the bones. Use your fingers to pull out the thin strip of pulp containing the bones and discard it. This method works well with flat fish.

To remove small bones from raba, follow these instructions:

Feel the bones. Place the fillet with the skin side (or where the skin was) down. Run your fingertips along the fillet toward the center. If you feel the protruding tip of the bone, it means they are still in place.
Remove the bones. Using fish tweezers or needle-nose pliers, remove the bones one by one: grab the tip of the bone and pull it diagonally against the growth of the bone. This method preserves the appearance of the whole fillet.

How to remove all the bones from the belly of a fish?

This method is used if you want to stuff the fish with its head and tail removed.

When cutting small, round fish, remove the entrails first. This is done by cutting along the belly and removing the intestines of the fish.

Once the fish is cleaned and rinsed, take the fish, place it on a clean board and cut off the head. Do this by cutting through the head just behind the gills and cutting with a large, fast stroke.

How to check the doneness of fish

Overcooked fish will look dry and will be very hard and will flake when cut. To avoid overcooking, check the fish for doneness periodically.

To check the readiness of the fish by eye , use the tip of a paring knife to make an incision in the fish. The inside of the fish should be barely opaque, but still quite moist unless you want it rare.

You can check the doneness of the fish using a thermometer. Insert an instant-read thermometer into the thickest part of the fish (usually near the head), being careful not to get into the cavity after puncturing the flesh. Most types of fish are ready if the temperature reaches 46-52 °C.

To check if the fish is done , insert a wooden toothpick or metal cake tester into the thickest part of the fish. They should fit freely with little resistance. Or now press this skewer against your lower lip - it should be quite warm.

How to cut cooked whole fish

Before cutting the finished whole fish:

Transfer to a serving platter. Whole fish can be transferred to a serving platter or served directly in the container in which it was cooked. Use a spatula and large spoon to transfer the fish to a platter.

Cut the skin. Using the edge of a metal serving spoon, cut all the way through the skin of the top of the fish. Use a second spoon to hold the fish.

Remove the first fillet. Slide the bottom spoon down the spine toward the ribs to lift up some of the flesh and skin, while using the other spoon to hold the fish on top.

Remove the spine. Once you have removed all the top fillets, slide a spoon under the spine and lift it up. This will give you access to the bottom fillet.

Watch how a chef professionally fillets fish - the whole technology is clearly illustrated in the video:

Fish deserves to occupy one of the main places on our table. Nevertheless, many housewives prefer not to cut up this product, but to buy it already packaged in the store. After all, there is an opinion that it is difficult to clean and cut river and seafood because of the mucus covering the carcasses and the scales flying in all directions. In fact, cleaning and preparing fish for heat treatment is not difficult; the main thing is to know how to do it correctly.

How to fillet chum salmon photo step by step

STEP-BY-STEP COOKING RECIPE

Step 1

Grasp the fish by the neck fin and cut the head in a circle under the gill bone. If you intend to use the head later, for example for soup, remove the gills - they can be poisonous.

Step 2

Cut off the fin under the tail - in principle, you don’t have to do this, but it will be much more convenient to cut the fillet this way. Trim the fin on both sides so that the resulting cutout looks like a triangle.

Step 3

In one motion along the spine, from the inside, separate the rib bones. Support your spine with paper towels to avoid injury from the rather sharp bones.

The coffee flavors specified in the product can be whipped up by the cook.

The remaining meat from the ridge can be removed with a spoon or fork and put into rolls, soups, or simply seasoned with salt.

Step 4

Change the knife and trim the fillet from the top row of spinal bones. A long knife allows you to do this in one motion. Using a different knife may leave “burrs” on the fillet.

Step 5

Separate the rib bones, trim and separate the meat (it is good for pickling), helping yourself with your finger - at this point it should separate as if.

Step 6

Remove the bones towards the head with a tilt towards the belly (in the direction of bone growth). In this case, you need to hold the meat with your hand so as not to tear it along the fibers.

Step 7

Separate the skin by placing the fillet skin side down and, holding it at the tail, lightly trim the meat. Then make a small cut in the middle of the separated piece of leather into which you can insert your finger.

Step 8

Pull the skin away from the scalp and trim along the entire length at the same time.

The skin is very elastic and can stretch several times. In this case, you cannot “saw” with a knife - you need to make cuts in one long movement from the “heel” of the knife to the tip.

angel-marble.ru

What you need to clean and cut fish

Many of us prefer to clean and cut up carcasses with a regular kitchen knife. But there are many cleaning methods that may require other tools:

sharp knife;

scaler;

grater;

Chinese chopsticks;

fork;

tablespoon;

fishing knife;

high pressure hose or Karcher;

tin;

drill;

latex gloves;

kitchen scissors.

A sharp kitchen knife is far from the only device that can be used to clean fish.

How to clean fish correctly

Of course, cleaning river and sea fish differs. Mainly due to the size of the scales. Marine is easier and faster to clean, as it is covered with small scales that quickly come off with physical impact. However, there are some rules you should know to make your job easier.

How to clear mucus

Some types of fish need to be cleared of their mucus layer before removing their scales. There are several options to solve this problem:

Place the carcass in very hot water for 15–20 seconds. During this time, the mucus will disappear and you can begin cleaning.
The second method is also quite simple. Before cleaning, rub the product with salt. The carcass stops sliding in your hands.
When fishing, you can use sand instead of salt. But this method is not very convenient, because it is difficult to thoroughly wash the grains of sand from the meat later.
For 3 l. dilute 1 tbsp of water. l. table vinegar. Place the carcasses into the solution for 1–2 minutes. Mucus is easily removed.

It's time to catch eels. We caught them and brought them home. The fish is interesting, but how to clean it from mucus? They brought the fish, put it in a bowl or any other dish and sprinkled the fish evenly with coarse salt. They let it stand for 20 minutes. Salt eats away mucus. All that remains is to rub a little with the remaining salt and rinse with water.

Wladimir

Recipes for salted chum salmon

Many recipes for salting chum salmon can be divided into several groups: express recipes and simple cooking options, preparing salted fish for the winter and how to salt chum salmon with spices (spicy) at home.

Simple and fast ways

This simple recipe for salting chum salmon can be done even by novice housewives. Required:

1 kg chum salmon,
2 tbsp. l. salt and beet sugar,
1 bay leaf,
1 onion head,
3 peppercorns.

Cut the prepared fish into pieces.
Mix sugar and salt separately, and grate chum salmon with this mixture. Then the pieces need to be tightly placed in layers in a liter container, and chopped bay leaf and peppercorns should be distributed between them. After this, cover the container with a towel and store for six hours in the refrigerator. Rinse the fillet and lay it in layers again, only now you need to place onion rings between them. Place in the refrigerator for an hour, after which you can enjoy the taste of tender fish. A quick technology for salting chum salmon will require the following ingredients:

1 kg of fish,
2 tbsp. l. sugar and salt,
0.5 lemon,
6 black peppercorns.

Cut the fillet into pieces (about 5 cm) and place in a deep bowl. Mix sugar and salt, roll the pieces in this mixture. Then add peppercorns and bay leaves, squeeze the lemon. Mix all this thoroughly and leave for 30 minutes at room temperature. All that remains is to wipe off excess spices from the pieces and you can serve.

Salting chum salmon for the winter

For long-term storage, you can use the recipe for dry salting for the winter:

Required:

1 kg chum salmon,
1 tbsp. l. Sahara,
2 tbsp. l. salt,
3 tbsp. l. vodka.

Mix sugar, salt, vodka and brush the fillet on all sides. Then transfer to a deep container and cover with a lid. Leave on the counter for three hours, then put in the refrigerator for 24-36 hours. For long-term storage, you need to put it in the freezer.

Recipes with spices

There is a good recipe for salting chum salmon at home with mustard. To prepare you need:

1 kg gutted chum salmon,
2 tbsp. l. mustard seeds, sugar and salt,
1 liter of clean water,
2 bay leaves,
6 peppercorns,

Mix all the spices except mustard, then add water and boil. Remove from heat, cool and add mustard seeds. Cut the fish into 2 cm pieces, place in a container and pour mustard marinade over it. Leave in a cool place for three hours. Instead of grains, you can take dry mustard.

Spicy salted chum salmon can be prepared as follows:

1 fish carcass,
1 tbsp. l. sugar and olive oil,
3 cloves of garlic,
2 bay leaves,
1.5 tbsp. l. salt,
5 carnation inflorescences.

Cut the fillet into large pieces, rub it with a mixture of salt and sugar. Chop the garlic and stuff it into the fish. Then place the pieces in a container, add a bay leaf with cloves and pour over the oil. Place under pressure and marinate for an hour. Remove the oppression and place in a cool place for another hour.

How to properly cut a carcass

After cleaning the scales, the fish must be cut in order to proceed to the cooking stage.

Pressing the carcass to the cutting board, we make an incision on the back at the base of the head. If we plan to cook fish without a head, we cut it off immediately.
Then we make a cut along the ridge.
We cut through the belly along the entire length of the carcass.
We take out the insides.
Rinse under running water.
Inserting a knife into the cut on the back, smoothly cut the fillet from the bones.
Turn over to the other side. Cutting meat from bones will now be easier from the tail.
Place the halves on the board so that the skin is in contact with the work surface.
Holding the knife at an angle of 45 degrees, pry the skin at the base of the tail.
Cut the fillet from the skin.
Let's probe it. If there are small bones left, remove them with tweezers.

How to fillet chum salmon photo step by step

Pink salmon fillet separated from the bones is used to prepare various dishes. Boneless fish meat is fried, baked, salted, and also used as a filling for pies. I will try to tell you in detail how to properly fillet pink salmon yourself in today’s step-by-step recipe with photos. By repeating the procedure described here a couple of times, you will subsequently be able to deal with it quickly.

How to separate pink salmon from bones

The taste of a fish dish always depends to a large extent on the freshness of the fish.

When buying frozen pink salmon, pay attention to the color of the abdomen and scales. The belly should be light, without yellow spots, and the scales should be silver.

Before removing bones from fish, it must be completely thawed. It is better to do this during the first 12 hours in the main compartment of the refrigerator, and then finally warm it up at room temperature.

After defrosting, pink salmon should be rinsed under cool running water and removed from scales. Clean the fish with the sharp side of the knife, using scraping movements, moving from the tail of the carcass to the head. If you plan to skin the fish in the future, you can skip cleaning the scales.

If the fish was not gutted, then you need to remove its entrails. This must also be done with a knife, cutting the abdomen. If there was caviar in the pink salmon, it must be carefully separated from the intestines.

In the future, this delicacy can be salted.

Now, let's start filleting pink salmon. Place the clean fish on a large cutting board and cut off the head.

The next step is to cut out the fins and cut off the tail.

Basic styles in calligraphy What I really like about calligraphy is that there are no strict, limiting rules.

When removing the fins from the abdomen, we make a cut along the bottom of the carcass to the tail.

In order to free the fish meat from the rib bones, we use a small knife. We insert the knife between several rib bones and the meat layer at the very base of the spinal bone. We move the knife to the edge of the abdomen, freeing the ribs. The tip of the knife should be directed towards the ridge so as not to damage or cut the rib bones.

After this, we free the tail part of the fish from the bones.

Now all that remains is to use a knife to remove the fillet from the spinal ridge and open the carcass.

We cut off the milled layer along the back and perform the manipulation of removing bones from the second half of the pink salmon.

After the bones are completely removed, we begin to remove the skin.

To do this, we pick up the skin from the wide side of the piece and smoothly remove it towards the tail part. If in some places the skin comes off along with the meat, you will need to scrape the area a little with a knife.

We cut the finished pink salmon fillet into portions and use it for preparing a dish, for example, for pickling with butter.

Separating pink salmon from the bones is not at all difficult. Try to fillet pink salmon yourself, using the tips from my step-by-step recipe with photos.

dominfinland.ru

How to cut fish in different ways

Fish products can be cut in different ways. It depends on how we are going to prepare them.

How to quickly fillet

To quickly and efficiently fillet the meat, we need a sharp knife.

Place the fish on a cutting board.
Cut off the head.
We make an incision along the ridge along the back.
Cut the carcass into halves, separating it from the bones.
Place half of the carcass on the board so that the meat is on top.
We pry the skin with the tip of the knife, holding it with our fingers.
Cut the fillet, holding the knife at an angle.

When separating the fillet from the skin, hold the knife at an angle

This method is also called “Finnish”. For cutting, it is more convenient to use a knife with a long blade.

For portioned “round” pieces

After cleaning the scales, remove the remaining fins.
Cut off the head.
The skin and spine are not removed.
We clean out the insides through the hole formed after cutting off the head. You can use a tablespoon.
We clean the inside of the carcass from films. We do not cut the belly, we leave it whole.
We rinse from the inside.
Dry lightly.
Cut into portions - rings, or, as they are also called, “rounds”.
The thickness of the pieces varies from 1 to 2 cm.

Cut into portions

For stuffing

Basically, fish is stuffed either in portions or whole.

When cleaning scales, we try not to damage the skin.
We make deep cuts on the back.
We cut through the rib bones running along the ridge.
We break the ridge at the tail and head and remove it from the carcass.
We remove the insides through a cut on the back.
We rinse from the inside.
Cut out the meat and bones from the inside.
Leave the meat on the skin 1/2 cm thick.
Remove the gills and eyes from the head.
Stuffing.

To remove the ridge, make an incision along the back

Another way to cut fish

We cut the skin around the head of the fish.
Pry it with the tip of a knife.
We remove the skin with a “stocking” from the carcass.
We cut the ridge at the tail.
We wash the skin without separating it from the tail.
We gut the carcass and wash it.
Separate the bones.
We use the meat as minced meat and stuff the removed skin.
We tie it with thread and cook.

For stuffing, remove the skin from the carcass using a “stocking”

For minced meat

We cut the fish in the same way as for fillet.
We remove medium-sized bones using tweezers.
Scroll the meat through a manual meat grinder 2-3 times.
Simmer the minced meat for 1-2 minutes until the smallest bones that could get into the minced meat are completely softened.
The minced meat is ready.

When using this method, a manual Soviet meat grinder is indicated. You can also use other household appliances: a food processor, blender or electric meat grinder. But a food processor or an electric analogue of a meat grinder does not grind fish bones so finely, there is a high risk of injury after eating the finished minced meat.

I often make cutlets from silver carp. I buy a whole silver carp, tear off the skin along with the scales, it pulls off like a stocking. I cut the meat from the backbone, I get two fillets without large bones. I grind it in a Soviet meat grinder, all the bones remain in the meat grinder, and then I make delicious cutlets from the minced meat.

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https://sovet.kidstaff.com.ua/question-678004

I made minced meat in a food processor, it turned out fluffy, but the machine doesn’t grind the bones, I tried it once.

Anna

https://sovet.kidstaff.com.ua/question-678004

Features of cleaning and cutting fish

When cleaning and cutting salmon: salmon, pink salmon, chum salmon, salmon, and others, you don’t need to peel the scales, but cut the fillets from the skin.
Small perch can be scaled with your fingers. It is enough to scald the carcass with boiling water and remove the scales.
It is better not to remove scales from flounder. Remove the skin from the tail to the head along with the scales. To do this, make a small incision at the base of the tail and pry up the skin.
When cleaning and cutting up carp, it is very easy to get rid of small bones. We make frequent cross cuts. When cooked, small bones are softened by heat.
Remove small bones from herring, trout, rudd, and omul with tweezers.
Small fish, such as capelin or sprat, are cooked whole. If we are still afraid that the bones will end up in the ear, we can boil it in a gauze bag.
When stuffing, the eyes and gills must be removed from the head of the carcass.
If the gall bladder ruptures during gutting, wipe the area where the bile got in with salt.
To prepare minced meat, it is better to choose large fish: salmon, catfish, pike perch.

As we can see, quickly cleaning and cutting fish into fillets, minced meat or portioned pieces is not at all difficult. Fish retains its structure and taste no matter how it is cleaned and cut. Now you can be sure that fish dishes will delight you not only with their amazing taste, but also with their beautiful appearance.

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