What is the best way to clean fish? How to quickly clean a fish

13.07.202027.05.2017

Cooking fish begins with cleaning it. This is a rather boring and monotonous activity, the result of which is the collection of fish scales flying around the perimeter of the kitchen.

Cleaning fish is one of the most unpleasant processes in cooking. That is why many housewives do not like to cook this dish, because fiddling with scales is not very pleasant. Fishermen also prefer the process of fishing, rather than the preparation and cleaning of the catch. But today there are many ways in which you can quickly deal with fish scales.

Consider some options for easy and fast cleaning scales. You need to choose the best method depending on convenience and preferences.

How to scale a fish with a knife

A knife is the most common tool used to clean fish. It should be well sharpened, comfortable and small. It is best to start cleaning after you have caught it. First you need to remove all the fins with special scissors. It is necessary to start cleaning the fish from the tail and gradually approaching the head. Scales should be removed against their direction. Then gut the carcass and cut off the head.

If you have never cleaned a fish before, then it is better to do it with the blunt side of the knife. You can also use a regular fork.

How to clean fish from scales under water

Often all the scales fly in different directions during cleaning. To prevent this from happening, you need to draw water into a container and immerse the live bait in it, then nothing will fly apart. A rare scale will not be able to overcome water resistance and fly out. But with this method, you can cut yourself with a knife, so you need to prepare rubber gloves in advance. It is better to choose options with a ribbed inner surface, so the fish will not slip out.

You can also place the carcass in a large plastic bag and clean it without removing it. In this case, all the husk will remain inside the package.

How to clean fish from scales with a grater

Cleaning fish that has hard scales, such as ruff or perch, must be done with a special grater. At the same time, hold the carcass by the tail and make smooth and at the same time strong movements. The area near the tail is treated with a knife. This method allows you to clean and large fish. You can make a grater yourself. To do this, you need to nail tin beer caps to a wooden plank. Rub the fish starting from the tail and towards the head. Thus, the scales will easily move away and practically not scatter.

You can also build a fish scaler by nailing a piece of tin to a wooden bar, on which to make holes with a nail. A grater can be made from a can with holes.

How to clean fish from scales with boiling water

It is very easy to get rid of the husk with boiling water. This option is suitable for fish with hard scales. To do this, pour the carcass with boiling water. Then pull it out and put it under a stream of cold water.

You need to remove the scales starting from the tail and towards the head, so as not to damage the skin. The scales of the flounder can be removed along with the skin by making an incision in the tail area and sharply removing the skin.

Remember that you can’t keep the fish under boiling water for too long, because the scales can move away with the meat.

How to clean fish from scales quickly - light salting

Perch and other types of live bait should be salted and left for a while. This greatly facilitates the process of further cleaning.

How to clean fish from scales quickly - freezing the carcass

To facilitate cleaning, you can leave the fish for 8 hours in the freezer. Then pull the carcass 2 hours before cleaning into the sink. During this period, the scales will thaw slightly, and the fish itself will remain frozen.

Rinse with cool water.
Attach the tail with an awl to the board on which the fish will be butchered.
Pull the fish until it crackles, holding the head with your fingers. Then it will be much easier to clean the fish.
It is better to choose a large knife and a quality one, otherwise it can lead to cut hands.
It is better to cut the skin of marine fish species behind the head and remove it with the husk.
To prevent the smell from eating into the board, it is necessary to enclose a newspaper or a bag.
To facilitate the cleaning process, you can sprinkle it with salt.

Fish meat contains beneficial vitamins and beneficial minerals. Therefore, fish should be present in the diet of not only adults, but also children. The noble taste of fish meat can amaze even the most picky gourmets.

Unfortunately, many deny themselves this delicacy for only one reason - they do not know how to clean it from scales correctly and quickly.

The water world has given nature many species of fish, among which there are those in which the scales are completely absent. Among them:

Mackerel.
Tench,
Burbot.
Sturgeon.
Acne.
Sterlet.

Therefore, before you start cleaning the fish, you need to make sure that it is present at all. The above types of fish should be thoroughly washed and gutted before cooking.

Interesting ways to clean fish

Most fish are covered with scales, and pike and zander are the most difficult to get rid of. By following some tricks, the process of cleaning fish will not present any difficulties.

Method 1

Lay the fish carcass on a work surface.
Use scissors to cut off the fins, which can injure your fingers during the cleaning process.
Dip the fish in a basin of water for a while and gently rinse it under running cold water.
Put the carcass back on the work surface with the head towards you.
Put on rubber gloves on your hands and arm yourself with a knife with a thin and sharp blade.
Start the process from the side of the tail towards the head.
Clean the carcass first on one side, and then on the other.
Rinse the fish carcass again under running water and check for scales.
If necessary, repeat the cleaning process again.
Gut the cleaned fish and rinse under the tap.

A similar kind of method that will allow you to get rid of fish scales without much difficulty is to clean the fish directly in a bowl of water. All manipulations should be performed in the same order as described above.

To prevent fish scales from flying around the kitchen, experts recommend cleaning fish in a plastic bag. To do this, rinse the carcass of the fish, cut off the fins and put it in a plastic bag with the tail out. With the tip of a knife, remove the scales towards the head. Thus, all the scales will remain right in the bag.

Method 2

Prepare a sharp knife with a thin blade.
Lay the washed fish on a stable surface.
Make an incision near the tail.
With the tip of a knife, gently lift the skin along with the scales - a pocket is formed.
Slowly moving towards the head of the fish, expand the pocket by carefully cutting the skin with a knife inside.

Homemade cleaning tool

Do special device you can clean the scales yourself, at home.

Option 1

You will need to prepare:

Corks from a glass bottle - 3 pcs.
Self-tapping screws - 3 pcs.
Wooden base (handle from a paint brush).

Using an awl, make a hole in each of the plugs. Then, attach the covers to the edge of the wooden base and screw each of them with self-tapping screws. With this device, you can easily clean the scales.

Option 2

wooden board
Nails - 2 pcs.
Mini high pressure car wash.

With such a device, cleaning fish will not take more than 2 minutes.

Lay the fish on a board and nail it with two nails - drive one nail into the ridge near the tail, the other in the head area. The pressure of water to move towards the head. As a result, only a smooth sirloin on the ridge will remain.

This method is suitable for those who are fishing away from home and can't wait to try fresh fish soup.

Salty fish

Herring fish is a delicious product that no one can refuse. To save themselves the unpleasant cleaning process, many people buy ready-made sirloins in packages. However, by preparing herring at home on your own, you can get more delicious product. But first of all, the selenium fish must be cleaned, and in some cases gutted.

Remove the fish from the brine and cut off the fins with scissors.
Make an incision in the skin along the back of the fish with a sharp short knife.
Make the same incision around the head.
Carefully separate the skin in the head area and remove it with a stocking towards the tail.
Use kitchen scissors to rip open the belly of the fish and pull out the caviar or milk.
Then remove the bladder and intestines with your hands.
Clean the fish inside from the black film and rinse under the tap.

Now you can start cooking herring at home. First, release the sirloin from the ridge and cut into portions. Then follow the recipe for cooking herring.

Cleaning fish scales is not the most pleasant process. The methods described above will allow you to cope with this, at first glance, a difficult task without much difficulty.

The first step in preparing fish is cleaning it, but not all housewives know how to quickly clean fish from scales. Removing scales is a rather unpleasant process. Often the result of this monotonous action is the subsequent cleaning of scattered scales. But there are ways to quickly clean the fish, helping to cope with it without spending time and effort.

It is important to know how easily clean the fish from the scales with a knife.

The knife should be small, handy and sharp.
It is best to clean a fresh carcass. Ideally - freshly caught or at least just bought. It is better that it is not subject to freezing.
First of all, you need to cut off all the fins. To do this, you can purchase special kitchen scissors.
Clean the product, starting from the tail and moving towards the head. Thus, the scales are cleaned. In the future, the carcass is gutted and the head is cut off.
It is easier to clean the fish by opening its mouth and fixing it with a toothpick.
At all small fish not necessary to clean. Scales can be removed with salt by sprinkling and rubbing after a few minutes.
If the scales do not move well, you can pour boiling water over the carcass, and then clean it in a container with cold water.

Process details

The carcass is thoroughly washed in running water, so dirt and mucus are washed out from under the scales. Then it is dried a little so that it does not slip.
Next, all fins are removed. The carcass is placed on the cutting surface and tightly held by the tail. If the fish is small, just hold it in the palm of your hand. You need to clean, starting from the tail and heading towards the head.
Then the carcass is gutted. Remove all the insides and cut off the head. If the head needs to be left, an incision is made along the abdomen to the gills. Gills should be removed. It is necessary to incise only with the tip of a knife so as not to cut the gallbladder.
If you need to remove the bones, an incision is made along the spine. The large bone is taken out, and then all the small bones.
It remains only to rinse the carcass with water. If the mucus on the carcass remains even after cleaning, it is sprinkled with salt and washed after a few minutes under the tap.

There are special tools for cleaning fish. They look like a regular kitchen grater. In such graters there are special holes into which the scales fall. during cleaning. On sale there are also special boards with a clip for the carcass. When you attach the carcass to such a board, you do not have to hold it, and it will not slide on the board.

A device for cleaning fish can be made by hand. To do this, you need a plank, small carnations and metal caps with corrugated edges. Such covers are simply nailed to the plank. If you need to clean the fish in field conditions, you can use a tin can by making holes in it.

We clean the fish so that the scales do not fly

In order not to clean the entire kitchen from scattered scales, use instruction

You can clean the carcass from scales quickly with a regular grater. During cleaning with a grater, the scales do not scatter in different directions. A grater cleans fish with hard scales, most often it is a river or lake fish. The carcass is held by the tail and produces smooth and at the same time strong movements.
So that the scales do not scatter when cleaning the product, the carcass must be immersed in water and cleaned in it. With this method of cleaning, it is better to use rubber gloves, and it is advisable to take gloves with a ribbed surface.
You can use the bag and clean the product in it, then all the scales will remain in the bag.
The carcass can be cleaned under running water.
The product can be cleaned with an ordinary teaspoon, all the scales will be collected in a spoon.

How to clean carp at home

Carp is an artificially bred variety of fish, its progenitor is carp. Common and mirror carp are usually found on sale. Carp is famous his gentle, helpful and delicious meat. Carp meat is the source of many useful substances, contributing to the prevention of certain diseases, it is easily digestible and suitable for people who follow a low-fat diet, as well as for children.

Carp also requires a special approach to bone processing. Despite the fact that he has dense scales, he needs a careful attitude towards himself. The mirror carp is somewhat easier to clean, its scales are large and do not fit so tightly to each other. If possible, carp should be cleaned outdoors. But if this is not possible, you need to do it as carefully as possible in the apartment. Ideally, the best place for this would be the bathroom.

On sale you can find already gutted carp carcasses, and you can also buy fillets of this product. But the greatest benefit can only be obtained from self-preparation.

To make your job easier, it is better to purchase special scrapers for cleaning fish. If you buy these fish cleaning tools, you will learn how to clean carp so as not to flew scales. You can also prepare a plastic bag for cleaning waste, thick paper or newspaper and rubber gloves for work.

First you need to cover the table with paper or newspaper folded in several layers. It will absorb the liquid that will stand out when cutting the product. You can clean the carcass in the sink.
Use kitchen shears to cut off the fins if they are not needed for cooking. All this is best done with rubber gloves.
You need to press the carp in the tail area or fix it in some other way. With a scraper, and if it is not available, with a knife or spoon, the scales are peeled off first diagonally from the abdomen to the back, and then from the tail to the head. Movements should be made short and try to get under the scales, pushing it.
Then a shallow incision is made in the lower part of the carcass, it is cut along the abdomen to the base of the head. The innards are removed through the incision so as not to pierce the gallbladder.
Next, you need to remove the black film and, if necessary, cut off the head. If the head is left, then the gills must be pulled out of it. Then the carcass must be washed under running water.

After mastering the simple rules, you will know how to quickly scale a fish and get moral satisfaction from the result.

Attention, only TODAY!

Fish deservedly occupies one of the main places on our table. Nevertheless, many housewives prefer not to cut this product, but to buy it already packaged in the store. After all, there is an opinion that it is difficult to clean and cut river and seafood because of the mucus covering the carcasses and the scales flying in all directions. In fact, it is not difficult to clean and prepare fish for heat treatment, the main thing is to know how to do it correctly.

What you need for cleaning and cutting fish

Many of us prefer to clean and butcher carcasses with a regular kitchen knife. But there are many cleaning methods that may require other tools:

sharp knife;
scaler;
grater;
Chinese chopsticks;
fork;
tablespoon;
fishing knife;
high pressure hose or karcher;
tin;
drill;
rubber gloves;
kitchen scissors.

A sharp kitchen knife is far from the only tool that can be used to clean fish.

How to properly clean a fish

Of course, cleaning river and sea fish are different. Mainly because of the size of the scales. The sea is cleaned easier and faster, as it is covered with small scales that quickly come off with physical impact. However, there are some rules you should know to make your job easier.

How to clear mucus

Some types of fish, before removing their scales, need to be cleaned of a layer of mucus. There are several options for solving this problem:

We lower the carcass for 15–20 seconds in a very hot water. Mucus will come off during this time, and it will be possible to start cleaning.
The second method is also quite simple. Before cleaning, the product is rubbed with salt. The carcass stops slipping in the hands.
When fishing, you can use sand instead of salt. But this method is not very convenient, because it is difficult to wash the grains of sand from the meat well later.
For 3 l. dilute water 1 tbsp. l. table vinegar. We lower the carcasses into the solution for 1-2 minutes. Slime is easily removed.

It's time to catch eels. Caught, brought home. The fish is interesting, but how to clean it from mucus. They brought the fish, put it in a bowl or any other dish and sprinkled the fish with coarse salt at regular intervals. They let it stand for 20 minutes. Salt corrodes mucus. It remains to rub a little with the remaining salt and rinse with water.

Vladimir

I make it even easier. Right on fishing, roll the fish in dry sand, with one hand tightly hugged around the scruff of the neck, with the other you take it by the head and stretch it out. And so several times, it cleans great.

Neighbor

http://www.rybolov.de/poleznye_sowety/aal

And you can also get rid of mucus, and not only on eels, but also on other fish, using an acetic solution.

http://www.rybolov.de/poleznye_sowety/aal

The right way to scale

Before you start cleaning, fill the sink, basin or any other container with water. We lower the carcass into the water. This will avoid unnecessary cleaning: the scales will not scatter around the kitchen, but will settle in the liquid.

Instead of a fish scaler, you can use a fishing knife, a sharp kitchen knife, a tablespoon or a fork. This method is perfect for various types: river and sea. However, with larger individuals, you will have to make more efforts.

How to properly clean a fish

Cleaning the fast way

One of the most effective and fastest ways to clean fish from scales is to clean with a grater. For this method, we use a grater with 4 ribs, it is more convenient to use.

In nature, instead of a grater, you can use a tin can, breaking through the bottom with nails. In this way, pink salmon, chum salmon, pike perch and other species are cleaned. For individuals with hard scales, a large-mesh grater rib can be used.

Instead of a grater, you can use a tin can pierced with nails

How to quickly clean a fish with a grater

How to do it with ... a drill

Folk methods are often unusual, but nevertheless effective. We will tell you how to clean with a conventional drill:

The drill removes scales from river and sea individuals. It does an excellent job with both small and large hard scales.

Cleaning video guide

Cleaning with KARCHER

This method of cleaning fish from scales is convenient in nature, in the country or in the courtyard of a private house:

This method is convenient for cleaning large individuals. Small fish will not be able to withstand the pressure of water and will break off the latch.

Cleaning from scales with a karcher

How to clean frozen

Many experts advise to defrost the fish before removing the scales from it. But most often there is not enough time for defrosting. Is it possible to clean a carcass that has just been taken out of freezer? It is possible, because frozen products are quite easy to clean from scales.

The method is perfect for small fish weighing up to 1.5 kg. It is better to defrost carcasses weighing more than 1.5 kg so as not to get hurt when cleaning and cutting. This method is used when removing scales from river species: crucians, perches, breams and others, as well as from marine fish, including salmon.

Processing video for frozen fish products

Evenk way of cleaning

In the north, this method is used constantly, it is convenient and easy to use:

The method is interesting in that even when cleaning fish with small scales, only the scales are cut off, not the skin. She remains untouched. Thus, in the north, all types that have been frozen are cleaned.

Cleaning fish from scales in Evenki

How to cut a carcass

After cleaning from the scales, the fish must be butchered in order to proceed to the cooking stage.

How to Gut with Chinese Chopsticks

This method of gutting fish is used when it is necessary to keep the carcass intact.

How to gut fish the Chinese way

How to cut fish in different ways

You can cut fish products in different ways. It depends on how we are going to cook them.

How to quickly fillet

To quickly and efficiently cut the fillet, we need a sharp knife.

This method is also called "Finnish". For cutting, it is more convenient to use a knife with a long blade.

For portioned pieces - "rounds"

For stuffing

Basically, the fish is stuffed either in portions or whole.

Another way to cut fish

For minced meat

We cut the fish in the same way as for the fillet.
Medium-sized bones are removed with tweezers.
We scroll the meat through a manual meat grinder 2-3 times.
Stew the minced meat for 1-2 minutes until the smallest bones that could get into the minced meat are completely softened.
Mince is ready.

When using this method, a manual Soviet meat grinder is indicated. You can use other household appliances: combine, blender or electric meat grinder. But a combine or an electric analogue of a meat grinder does not grind fish bones so finely, there is a high risk of injury after eating ready-made minced meat.

I often make cutlets from silver carp. I buy a whole silver carp, peel off the skin along with the scales, it shrinks like a stocking. I cut off the meat from the ridge, it turns out two fillets without large bones. I grind in a Soviet meat grinder, all the bones remain in the meat grinder, and already from minced meat I make delicious cutlets.

AntiTroll

I made minced meat in a combine, it turned out to be airy, but the combine does not grind the bones, I once tried it.

Anna

http://sovet.kidstaff.com.ua/question-678004

Features of cleaning and cutting fish

When cleaning and cutting salmon: salmon, pink salmon, chum salmon, salmon, and others, you can not clean the scales, but cut the fillet from the skin.
Small perches can be scaled with your fingers. It is enough to scald the carcass with boiling water and remove the scales.
It is better not to peel off the scales from the flounder. We remove the skin in the direction from the tail to the head along with the scales. To do this, we make a small incision at the base of the tail and pry the skin.
When cleaning and cutting carp, it is very easy to get rid of small bones. We make frequent cross cuts. During cooking, small bones soften under the influence of high temperature.
Small bones from herring, trout, rudd, omul are removed with tweezers.
Small fish, such as capelin or sprat, are cooked whole. If we are still afraid that the bones will fall into the ear, you can boil it in a gauze bag.
When stuffing, the eyes and gills are necessarily removed from the head of the carcass.
If the gallbladder ruptured during gutting, wipe the place where the bile got into with salt.
For the preparation of minced meat, it is better to choose large fish: salmon, catfish, pike perch.

As we can see, quickly clean and cut the fish into fillets, minced or portioned pieces not difficult at all. The fish retains its structure and taste qualities with any method of cleaning and cutting. Now you can be sure that fish dishes will delight not only with amazing taste, but also with beautiful appearance.

In nature or on the site of a private house, cleaning fish does not cause much trouble. But many housewives are interested in how to clean the fish so that the scales do not fly in different directions in a small apartment. It turns out that there are several simple ways to do this.

What you need for cleaning and cutting fish

To clean fish from scales at home, you can use the following tools:

kitchen long and sharp knife;
a tablespoon (tea) spoon or fork;
special tin grater;
shop fish scaler;
drill.

In addition to the listed tools, you will need a bulk container with water (bucket or basin). It is convenient to clean under water so that the scales from the fish do not scatter.

For butchering, you will need a board and culinary scissors to trim the fins.

It is recommended to clean and cut the fish fresh, and then only place it in the freezer for storage. First of all, it is necessary to cut off the prickly fins with scissors, so that in the process of removing the scales you do not accidentally injure your hands on them. The tail does not need to be trimmed, it is convenient to hold the carcass during cleaning.

Cleaning the fish carcass begins with the tail, gradually moving towards the head. When all the scales are removed, the carcass is cut, all the insides are removed and, if necessary, the head and tail are cut off.

If the fish is small, then for the time of cleaning it can be placed not under water, but in a plastic bag. All the scales will remain in the bag, it will not have to be collected throughout the kitchen.

If the scales from the fish are poorly peeled off, then the carcass is first doused with boiling water, and then lowered into a basin of cold water.