Many people don't cook fish because they don't know how to properly clean it. In the article you will learn about the main points of preparing fish for cooking.
Preparation
In addition to removing the scales, you need to remove the mucous membrane of the fish.
The mucosa is the covering that provides the fish with protection when swimming in the water. Thanks to the mucous membrane, the fish is more mobile and slippery.
To remove the mucous membrane you will need:
- Apron;
- Latex gloves;
- Knife;
- kitchen scissors;
- Paper or cloth towel;
- Parchment.
- Grab the fish by the tail and rinse under running cold tap water.
- Scrape off the slime from the tail to the head of the fish with the back of the knife.
- Remove the fins from the fish with kitchen shears.
- These procedures will make the fish less slippery when cleaning and butchering.
- Prepare your workspace:
- Put on an apron and rubber gloves;
- Line your workspace with parchment paper.
Fish scaling
To remove scales from a fish:
- Take the knife with one hand and hold the fish by the tail with the other.
- Position the knife at a 45 degree angle and scrape off the scales from tail to head.
- Remove all scales from the fish in this way.
- Rinse the fish with cold water to remove any remaining scales.
- Throw away the parchment used for cleaning.
These are universal tips to descale fish without polluting yourself and your kitchen.
