In many countries there are national dishes, however the status of "city" delicacy has rare food, and in St. Petersburg traditionally that are the smelts. This small, but very tasty small fish presented to citizens the real gastronomic holiday. However to try fragrant smelts, it is necessary to prepare it, and before they are to clean. And ways of cleaning of smelts exists three.
It is required to you
- - small sharp knife or scissors,
- - board,
- - flowing water.
Instruction
1. The first way of cleaning of smelts - if you prefer to fry fish entirely. Then you need to clean it from excess scales only. Take a big fish for a tail, place a baking plate a water jet of a weak pressure. The movement from a tail to the head carry out on scales by a knife. The knife needs to be held at a small angle to a body of a big fish, thus, you remove a large amount of scales you will be able to use smelts for frying further. Scales from fish need to be deleted also at the next ways of cleaning, that is it is compulsory procedure.
2. The second way consists in need to remove an entrails of fish, but so that the head of smelts remained at it. Clean smelts from scales in 1 way specified in a step. Take a knife and make a cut from a paunch in the direction from a tail to the head basis. From the turned-out section accurately take out an entrails of fish and wash out a paunch under flowing water. Pay attention to a small entrails which can remain unnoticed in a big fish – wash out very carefully. If in smelts there was a caviar or milk, then after washing of fish they can be thrust back into a paunch or to fry separately.
3. The third way of cleaning of smelts – removal of an entrails together with the head. It is in that case much more expedient to use scissors – this way is most effective as use of scissors allows to leave when cleaning caviar or to milk in fish whereas all superfluous is removed. Clean smelts from excess scales. Take scissors, and make a cut on the ridge from a back, having chopped a bone. The head has to keep only at breast fins. Tear off the head and together with it pull out outside all guts and other excess fragments. Rinse smelts under a stream of flowing water. The small fish is ready to preparation.