How to cut pike into cutlets: step-by-step preparation of fish

Defrosting

Of course, the most delicious dishes are made from fresh pike. But it is not always there. Frozen carcass is also perfect. You just need to take into account some of the nuances of thawing.

To defrost fish, it is better to prepare a container with cold water (2 liters per kg of weight). Warm liquid is not suitable. It loses useful substances and taste value.
To preserve minerals during defrosting, table salt (10 g/l) is added to the water.
The whole process takes from one and a half to 6 hours.

Note! Thawed pike should not be subjected to deformation (bending, squeezing). Precious juice will leak out of the pulp and it will become tasteless.

Advice! Two pairs of gloves will help protect your hands from pricks and cuts. Rubber ones are put on first, and then thread ones. Be sure to use an apron to avoid getting your clothes dirty.

How to cut pike into fillets or minced meat for cutlets

Fishermen consider it a great success if they catch a pike. She has very tasty and healthy lean meat. It contains a lot of unsaturated fatty acids, micro- and macroelements. You can prepare delicious dishes from it, and few people will refuse them. But there is a small “but” - this is cutting the fish. Most women don't know how to clean or don't know how to cut a pike. And this is easy to do if you know a few tricks and secrets. You should find out in advance how fish is properly cleaned and cut. This work is painstaking and requires patience.

Pike cleaning
Cooking fillet
Benefits and harms of the product

Important! When removing the entrails from the fish, handle the gallbladder carefully. Make sure it doesn't break. If bile gets on the meat, it will taste bitter. And if this happens, rinse the carcass under running water. Before filleting pike, read some practical tips:

❄ Features of cleaning frozen pike

Frozen pike is cleaned without defrosting, using a large kitchen knife. Special knives (Evenki and Yakut) are ideally and quickly cleaned, in which one side of the blade is smooth, the other is regular, wedge-shaped.

Frozen fish is taken out of the freezer (brought into the house from the street).
The pike is taken by the tail and placed with its nose on the floor.
They begin to clean the scales with a knife, making planing movements from the tail to the head.

To securely fix the carcass, you can use a non-slip box or egg cassette (the nose of the fish is placed in it).

It is better to clean frozen fish using cotton gloves.

The belly of the fish is cut open and the entrails are pulled out. It is important not to damage the bile, otherwise the product may be spoiled.
The esophagus is removed along with the gills, leaving the head. The white film running along the belly (also known as the swim bladder) is removed.
The head is cut off with a knife.

Healthy, juicy dish in the oven

Have you ever cooked pike cutlets in the oven? So, you have a wonderful opportunity. Believe me, such products turn out very tasty.

Ingredients:

Fish – 600 gr.;
Onion – 2 pcs.;
Egg – 1 pc.;
White loaf – 170 gr.;
Cream 30% - 120 ml;
Pork lard – 140 gr.;
Breadcrumbs – 5 tbsp. l.;
Garlic – 2 cloves;
Dill - a small bunch;
Ground allspice - at your discretion;
Salt – 1 tsp.

Cooking method:

Grind the bread with your hands, pour in cream or warm milk.
Peel the lard and cut into 2x2 cubes.
Remove the skin from the onion and cut into 4 pieces. Peel the garlic cloves and halve.
Pass everything together with pike fillet and herbs through a meat grinder 2 times. Add pepper and specified amount of salt. Mix the prepared mass well.
Turn on the oven, set the temperature to 180C and, while it heats up, prepare the cutlets. Form them and roll them in breadcrumbs. Place on a baking sheet greased with refined oil, place in a kitchen unit and bake for exactly half an hour.
Serve with sour cream and chopped herbs sauce.

Ingredients:

Fish – 600 gr.;
Onion – 2 pcs.;
Egg – 1 pc.;
White loaf – 170 gr.;
Cream 30% - 120 ml;
Pork lard – 140 gr.;
Breadcrumbs – 5 tbsp. l.;
Garlic – 2 cloves;
Dill - a small bunch;
Ground allspice - at your discretion;
Salt – 1 tsp.

Separate from bones

To remove bones from pike, use the method suggested for filleting. There is another algorithm for getting rid of fish from the main bones:

rip open the belly with pliers or a knife, pull out the insides and rinse the carcass under running water (you can even rub it with a large brush);
make a cut after the gills, position the blade horizontally and guide it from head to tail. Bring the knife as close to the ridge as possible, deep;
put the first part of the carcass aside;
on the second part (where the head, tail, and ridge remain), use a knife to pick up the ridge in the middle and move the knife towards the tail, and then towards the head;
cut the meat in the head area;
As a result, 2 carcasses of meat are left without large bones, and the backbone is removed from the head.

The correct and easy way to clean, gut and cut fresh fish

If it is possible to clean the fish outside and not in the apartment, it is better to do this, because there will be no problems with cleaning the kitchen due to scales and splashes. When cleaning pike in the kitchen, you will need to perform a number of other steps, regardless of whether the pike you are using is frozen or fresh.

Remove all kitchen utensils from the table where you will be cutting fish, and cover the stove and furniture with plastic wrap or newspapers.
Empty the sink of dishes and clean it. You will need to soak and wash the pike in it. A large bowl will also work.
Prepare a large glass or plastic cutting board. Wooden is not suitable, as odors are absorbed into it. To prevent the kitchen board from moving on the table, you need to place a damp cloth under it.
It is necessary to use a pre-sharpened narrow knife or a special tool for cleaning fish.
To comply with safety rules, wear gloves - they will protect your hands from damage and allow you to more firmly hold slippery fish during the cleaning process.
Pour salt into a small box. You will need it to powder the tail. Thanks to this, it will not slip out during operation.

Tools for cleaning and cutting pike must be prepared in advance

How to remove mucus, clean and gut fresh and live pike

When cleaning fish, you need to be careful, as you can get hurt on its teeth or gills.

Wash the pike well under the tap to remove mucus.
Fill half a sink or bowl with water and place the fish in it.
Pour boiling water over the carcass. Not all at once, but gradually. First, clean one side, and then the other.

Delicious recipe! The best way to cook homemade chicken

If you carefully pour boiling water over the pike, this will make the process of removing the scales easier.

You need to remove the scales from the pike in the direction from the tail to the head.

It is convenient to cut off all the fins of a pike with a knife or scissors.

Cut the cartilage located between the stomach and head, make an incision on the stomach. You need to put the fish with its head towards you and use a knife to make a puncture near the head, cut the cut line all the way to the tail. The puncture should be shallow so as not to cause damage to the internal organs, otherwise the abdominal cavity will be stained with the contents of the viscera.

To clean the abdominal cavity of a pike, you need to make a cut with a knife from head to tail.

You can carefully remove the entrails from the pike using a narrow and long knife.

How to fillet and mince fish

Most housewives know that pike fillets make amazing minced fish for cutlets and juicy battered dishes. To make them really tasty, you should pay attention to the procedure when cutting pike into fillets.

Remove the head from the carcass.
Place the fish with its back to itself, make a neat cut along the ridge. Perform these steps several times until the cut reaches the ribs, being careful not to damage the bones of the ribs, and do not cut the fillet along with the bones.
Raise the knife and carefully cut the fillet from the pike ribs.
If necessary, remove the fin and pull out the bones using tweezers.
Lastly, remove the skin. The piece is placed meat side up, after which a knife is inserted between the fillet and the skin and the skin is carefully cut off at an angle. You need to hold the skin with your hands.

To properly fillet a pike, work must begin with a cut on the ridge

How to cook pike cutlets

Pike fish cutlets are a tasty, healthy dietary dish for every day. As practice shows, not every housewife succeeds in preparing such a treat correctly. For some, they turn out to be too bland, for others, dry or bony. Pike cutlets have a low calorie content, while remaining very tasty and filling.

In water. If the water temperature is below 15 degrees, defrosting will take a long time, and if it is above 25, the quality of the product will decrease. Therefore, it should be 15-25 degrees. The ratio of fish to liquid is 1:5, that is, for a 1.5-kilogram pike you should take 7.5 liters. If you change the water frequently, then after 40 minutes you can start cutting.
On air. Defrosting in the refrigerator takes 24-30 hours, at room temperature - up to 6 hours. Thus, only low-fat varieties of fish can be thawed, since significant oxidative deterioration of healthy fats occurs. Pike meat is quite lean, so this option is suitable for it.
Combined method. The carcass is first placed in a saline solution (10 g per 1 liter of water) for 20-30 minutes, then removed and left at room temperature.

Steamed diet cutlets in a slow cooker

Besides saving your time, the advantages of cooking in a slow cooker include the low-calorie content of the prepared dish without the use of oil. This recipe is suitable for everyone without exception.

To do this you will need:

pike fillet - 1 kg;
carrots - 1 pc.;
broccoli - 100 gr.;
onions - 3 pcs.;
eggs - 3 pcs.;
spices - to taste;
lemon - 1 pc.

Cooking method:

1. Pike with peeled onions, broccoli - grind in a meat grinder.

2. Grate the carrots, pre-peeled, and add to the resulting minced meat.

3. To consolidate the consistency of the cutlets, add eggs to the minced meat and mix well.

4. To improve the taste, add spices and pour plenty of lemon juice.

Lemon juice will help eliminate the unpleasant fishy smell and make the cutlets more juicy and soft.

Form cutlets and place on a grid in a slow cooker. Pour a couple of glasses of water into the bottom of the bowl.

Close the lid and install the “Steam” or “Steam” program.

In about 20 minutes, dietary pike cutlets will be on your table.

Let's start forming the cutlets. To make it, make a cutlet of the usual shape (oblong oval). Then make a small depression and put some grated cheese inside. Dip in breadcrumbs and place in a frying pan. Fry until golden brown on both sides.

Another cool underwater shot: a muskrat lights up its vents

Spent the evening with this chilled (but still hot!) guy. Finally, I can close the question of how much more profitable it is to buy red fish whole, rather than ready-filled - everything is carefully weighed and recorded. Maybe it will be useful for someone before the New Year. The salmon was bought in the famous Minsk fish network for 29 Belarusian rubles per kilogram (about 14 dollars) and weighed 5300, after which the gills were cut out of it and the scales were removed - at home it already weighed 4900. Since this is fish, not cocaine, all grams I round to the nearest ten. During my home cutting, the fish breaks up into several parts:

Tips for cutting up a carcass

Having received the cleaned meat of low-calorie tasty fish, you need to take care of further parsing of the carcass .

You can prepare meat for minced meat or for frying chops in batter or cutlets. To understand how to cut pike into cutlets, you should use the following tips:

Cut off the head below the pectoral fins.
Make a cut along the dorsal fins along the ridge to the ribs (to do this, you may need to repeat the cut several times).
Having reached the side line, cut the sirloin from the rib bones.
Use tweezers to remove bones from fillet.
Using a sharp knife, carefully cut off the skin at an angle, holding the meat with your hands.

The correct and easy way to clean, gut and cut fresh fish

Remove all kitchen utensils from the table where you will be cutting fish, and cover the stove and furniture with plastic wrap or newspapers.
Empty the sink of dishes and clean it. You will need to soak and wash the pike in it. A large bowl will also work.
Prepare a large glass or plastic cutting board. Wooden is not suitable, as odors are absorbed into it. To prevent the kitchen board from moving on the table, you need to place a damp cloth under it.
It is necessary to use a pre-sharpened narrow knife or a special tool for cleaning fish.
To comply with safety rules, wear gloves - they will protect your hands from damage and allow you to more firmly hold slippery fish during the cleaning process.
Pour salt into a small box. You will need it to powder the tail. Thanks to this, it will not slip out during operation.

Delicious recipe! Recipe for lazy cabbage rolls made from minced chicken

Tools for cleaning and cutting pike must be prepared in advance

How to remove mucus, clean and gut fresh and live pike

When cleaning fish, you need to be careful, as you can get hurt on its teeth or gills.

Wash the pike well under the tap to remove mucus.
Fill half a sink or bowl with water and place the fish in it.
Pour boiling water over the carcass. Not all at once, but gradually. First, clean one side, and then the other.

If you carefully pour boiling water over the pike, this will make the process of removing the scales easier.

You need to remove the scales from the pike in the direction from the tail to the head.

It is convenient to cut off all the fins of a pike with a knife or scissors.

To clean the abdominal cavity of a pike, you need to make a cut with a knife from head to tail.

You can carefully remove the entrails from the pike using a narrow and long knife.

How to fillet and mince fish

Remove the head from the carcass.
Place the fish with its back to itself, make a neat cut along the ridge. Perform these steps several times until the cut reaches the ribs, being careful not to damage the bones of the ribs, and do not cut the fillet along with the bones.
Raise the knife and carefully cut the fillet from the pike ribs.
If necessary, remove the fin and pull out the bones using tweezers.
Lastly, remove the skin. The piece is placed meat side up, after which a knife is inserted between the fillet and the skin and the skin is carefully cut off at an angle. You need to hold the skin with your hands.

To properly fillet a pike, work must begin with a cut on the ridge

Pike cutlets

Pike cutlets

- a recipe for very tasty fish cutlets. How to cook pike cutlets? Cooking recipes recommend mixing the pulp of this lean fish with butter or preparing pike cutlets with lard. To make the dish even more juicy, grated potatoes are added to the minced meat before making pike cutlets.

These are the most delicious and tender pike fish cutlets. Instantly disappear from the table!

Delicious fish cutlets made from pike, with the addition of lard to the minced meat for the cutlets. Prepare and enjoy!

When pike is baked in the oven, it is very difficult to make it juicy, but the cutlets made from it are simply amazing. I present to your attention a recipe for very tender and juicy fish cutlets.

Very tasty and juicy pike fillet cutlets.

Pike cutlets - a recipe for very tender fish cutlets.

Tough, dense pike meat requires complex culinary processing, so it is used mainly in ground form with the use of spices that improve its taste and specific smell. We suggest preparing pike cutlets, a recipe for German cuisine.

I recommend the wonderful fish cakes. Various river fish are suitable for their preparation: pike, carp, silver carp, carp, etc.

Delicious fish cakes, my mother's recipe, enjoy home cooking. I think fish cutlets in the oven will surprise you with their unique taste.

Another recipe for fish lovers. We are preparing juicy cutlets for lunch. We use smoked lard in the fish cutlet recipe, which will add aroma and taste to the cutlets.

I bought two pike and decided to make delicious cutlets in tomato and vegetable gravy. Tasty, juicy. With our favorite side dish, we simply went off with a bang.

River fish makes delicious cutlets, especially carp, pike, silver carp, pike perch, carp, carp, and catfish. Properly cooked fish cutlets turn out tender, juicy, and tasty. But you'll have to tinker.

Fish cutlets in tomato sauce can be prepared from almost any fish. Well, it turns out to be a very tasty dish.

If you add cottage cheese to the usual set of ingredients for fish cutlets, you will get a new dish with an unusual taste. According to this recipe, fish cutlets with cottage cheese are fried in a large amount of vegetable oil.

I just love fish. I bring to your attention delicious fresh fish cutlets.

Fish cutlets with mushrooms. Fast, easy and tasty.

Delicious, aromatic and tender fish cutlets can be prepared even from inexpensive fish. The secret of these cutlets is that crab sticks are added to the minced fish fillet, which gives it an interesting taste. Sour cream and potatoes will add tenderness and juiciness to the cutlets, and dried basil, paprika and black pepper will make the dish even more flavorful.

Talking about how I cooked the first stuffed fish in my life, I want to take a lyre or a harp and speak exclusively in pathetic iambic. Because it was an epic, filled with tears, swearing and heroic triumphs. :))

All rights to materials located on the website www.RussianFood.com are protected in accordance with current legislation. For any use of site materials, a hyperlink to www.RussianFood.com is required.

The site administration is not responsible for the results of using the given culinary recipes, methods of their preparation, culinary and other recommendations, the performance of the resources to which hyperlinks are posted, and for the content of advertisements. The site administration may not share the opinions of the authors of articles posted on the site www.RussianFood.com

This site uses cookies to provide you with the best possible service. By remaining on the site, you agree to the site's policy on the processing of personal data. AGREE

When pike is baked in the oven, it is very difficult to make it juicy, but the cutlets made from it are simply amazing. I present to your attention a recipe for very tender and juicy fish cutlets.

The fastest option

If you plan to make roasts, cutlets, dumplings, pie filling from pike, or get layers of fillet for some recipe, you don’t need to save the skin.

In this case, it is simply removed along with the scales in a few minutes.

Before cleaning the pike for cutlets, you need to make an incision along the back and pry it with a knife. Place your index finger under it and, moving forward, separate it from the pulp. After this, the fillet is removed from the bones and washed well.

You can also cut the fish lengthwise into two layers. Remove the backbone and trim the flesh from the rib bones and skin.

Delicious recipe! What to cook from beef edge

Correct “Pike cutlets” - how to cook them juicy and soft, observing all the nuances

Fish cutlets... At the mention of such a dish, many housewives break out in perspiration and get a slight shiver. And why? Probably because fish cutlets are fraught with many pitfalls. They spread during frying, turning into a shapeless mass. They become hard and wooden, like rubber soles. To achieve the desired ideal, housewives tirelessly add bread soaked in milk to the minced meat. At the same time, considering that eggs are the way to achieve the goal.

But is this really so? Let's figure it out.

I cooked fish cutlets with both pork and lard - in this case, the valuable taste of the fish was lost. The result is a rejection of pork and lard and a switch to butter, which gives the minced meat juiciness, helping to preserve its pleasant native taste.

Pike fish cutlet recipe

Pike cutlets are very tasty, filling and healthy. They are prepared from fresh or well-thawed fish. Delicious minced pike cutlets are fluffy, juicy and aromatic, although they require some effort to prepare.

You can make minced fish for cutlets from any fresh fish that does not contain small bones. The most suitable and common species include: – pike, pollock, cod, pike perch, haddock, catfish, sea bass, burbot, spotted catfish and fresh whale.

Medium-sized pike – 2 pcs.
Eggs – 1 pc.
Onions – 1 pc.
A small piece of white bread
Salt, pepper - to taste.