How to cut pike on fillets: recommendations

Your husband came with fishing and asks to cook delicious cutlets from the pike he caught. Or did you buy frozen fish? This article will tell you how to cut a pike on a fillet. To do this you will need a cutting board, a kitchen knife and, in fact, the fish itself.

Cutting process

If it is necessary to separate the frozen pike, then it must first be prepared for this. Pour into a deep bowl of cool water, add a little salt and put pike there. Water should completely cover the fish. You can also unfreeze it in the microwave.

Ready to cut fish thoroughly rinse under the faucet and dry it a little. Then you can move on to the issue of how to separate a pike. Sharp knife cut fins on the belly, capturing a thin strip of skin. Next, make an incision along the line of the gills. Gently pry the abdomen and clean the internals.

Now the fish is gutted, and we'll look at how to cut the pike on the fillet. Gently divide the fish into two halves, passing along its ridge with a knife from the gills to the tail. In the end, you will get one piece of pike fillet. And in the second half there is a ridge and a head.

Next you need to separate the flesh from the ridge. Use a sharp knife, turning the second half of the fish back down, gently cut the fillets. Peel the fish from the bones. To do this, remove them from the bottom edges of the fillets, where the insides were.

Now we'll deal with the skin. Put a piece of fillet down the skin. Take the fork in hand and press the fish from the side of the tail to the board. With the other hand, separate the fillets from the skin, with a knife from the tail up. The same will be done with the second piece of fish. Your fillet is now ready.

What to cook?

Now you know how to cut a pike on a fillet. It can be used for cooking delicious cutlets, as well as frying, stewing, baking and boiling. Pike meat is useful for people aged and toddlers, since it is dietary.

It is curious that in some countries food from such fillets is considered a delicacy. Shchuchye meat contains a group of B vitamins, rich in phosphorus, potassium and magnesium. It helps to cleanse the body of slagging, normalizes blood pressure and positively influences mental activity.

Precautionary measures

Before you cut the pike on the fillet, take all precautions. It is better to wear rubber gloves sold in hardware stores. Over them wear conventional cotton. The fish will not slip. The risk of accidentally cutting yourself will be minimal. And after cutting the pike your hands will not smell like fish, and the gloves can be washed or simply discarded.

In the question of how to properly cut a pike, there is one important point: when cleaning fish from the entrails, it is necessary to handle with a gall bladder neatly. It is very thin and sometimes breaks. You need to prevent the bile from getting on the fillet, otherwise the meat will be very bitter. If you can not avoid a spill, rinse the fish thoroughly under the tap.

Remember your safety! The blade of the knife must always be directed in the opposite direction from the hand that is free. If you cut the fish with your right hand, then direct it always to the right side. At this time, the left will be located in the opposite side and can not meet with a sharp blade.