Red fish is divided into three classes: salmon, sturgeon and white salmon. What representative of a class you elected, the most delicate meat and taste won't leave you indifferent. Cut fish differently, it depends on what you from her will prepare.
Instruction
1. Before cutting of red fish it needs to be prepared. Cut off to fish the head and rip up a belly. It is necessary to rip up fish accurately, otherwise it is possible to damage a gall bladder and fish will gain bitterness. Remove all entrails from fish and wash her baking plate with flowing water.
2. Preparation of steak. The gutted fish put on a wooden board. Take a long wide knife. Cut fish equal pieces 1.5-2 cm wide. Such way of cutting well is suitable for frying of fish.
3. Preparation of fillet. Put fish a paunch from yourself. A sharp knife make a section on a back of fish. The section has to be not really deep and reach only bones. Further separate fillet from bones. Take a sharp knife and short cuts separate fillet from a spine bone. Movements have to be from a back to a paunch. Make also with other party of fish. From the received layer take out all pinbones. Fillet can prepare by a whole piece, and it is possible to cut. For cutting put fillet pulp down and cut small pieces 1-1.5 cm wide.
4. Light-salted fillet from vacuum packings can be cut differently. Put a piece of fillet before yourself on a cutting board. Take a heavy sharp knife and you hold it parallel to a table. Holding a knife for the handle, carry out by an edge on a piece. Very thin plates of fish will turn out. If a knife blade not rather heavy, press when cutting a little. A piece of fillet cut pieces of 0.5-1 cm at an angle 35-45 degrees. Such angle of cutting will keep a fish piece from spread. The fillet cut in such ways well is suitable for making sushi in house conditions.