Any hostess knows how useful can be fish dishes if it is correct to prepare it before preparation. To dehide accurately from fish it turns out not always and often not at all. At some fishes, for example, at a pike it is husked easily, and at others – some tortures. But it is all the same simple to learn it.
It is required to you
- fresh wet fish - 1 piece.
Instruction
1. Choose any of two removalsways skins at fish.
2. Way 1. Take a wet fish, wash her with water and clean from scales. It becomes a knife in an opposite direction of growth of scales. After fish from above is cleaned, start office of a skin. Cut off the head of fish. To dehide, without having damaged it, a so-called stocking, pull a skin from the head basis in the direction of a tail as though you take off a stocking inside out. If in any places the separation of a thin skin from fish causes difficulties, make an incision in these parts a knife. Usually cuts around in process of dehiding become. Cleaning fish in such a way, consider that it has to be whole, ungutted. Having reached a tail, just cut off it together with a skin. Such way is suitable for separation of a skin from a pike.
3. Way 2. Wash up fish in cold flowing water and exempt it from scales. Accurately remove with a knife gills and cut off fins. Leave the head. Cut a paunch of fish on all its length. Take all entrails hands from there, sometimes helping a knife to scrape off belly bones. Accurately cut out the ridge. Scrape off skin either a knife, or a spoon. Thus, it is very easily dehidden, without damaging meat. Having skinned out, fish can be stuffed and sewn up contents with threads. After preparation of a thread, naturally, it is necessary to remove.