Proper cutting of fish according to its species

To prepare dishes from fish it is important to properly separate it. The choice of the method of cutting depends on the purpose of the product. Sometimes the hostess needs a piece of fillet for a tasty dish, and sometimes a whole fish. Also cutting depends mainly on the species of fish.

Considering all of the above, they distinguish such methods of fish cutting:

• Goaded. Removed only the gills, sometimes also part of the innards.
• Tough. The fish have pectoral fins removed with the lower part of its abdomen and internals.
• Half-gutted. A cut is made along the pectoral fins and the stomach and intestines are removed.
• Worn with the head. It is necessary to make a cross-section between thoracic floats throughout the belly, remove all the insides, caviar and blood clots.
• Decapitated. With such evisceration, the head is cut off and all the insides of the fish are removed.
• Fish carcass. Decapitated fish with elongated intestines, but still with tail cut off.
• The fillet is a half piece of gutted fish with a cut head and tail. Also, cutting fish on a fillet requires the removal of entrails, ridge and black film.

Cutting fish with scales (carp, catfish and pike, pike perch, bream, etc.) has its own characteristics. First you need to remove the dorsal fin. To do this, make small incisions with a knife on both sides of it, and pull it from the tail to the head with a sharp movement. After removal, they begin to clean the fish from the scales, for which use a knife or grater.

The next stage in cutting fish with scales is its evisceration: a cut is made from the head to the tail fin along the abdomen and the liver and gall bladder gets. Sometimes this cutting of fish can damage the gallbladder, and if its contents get on the fish, it should be immediately rubbed with salt. All the remaining insides are also removed together with the gills, and the film, which is covered with fish, is neatly cut along the vertebrae and removed.

After this, the fish should be thoroughly rinsed several times with cold running water to remove all the blood collected on it. A well-washed carcass is cut into pieces of the right size, starting from the head. To cut it is necessary from the back to the spine, then to break the ridge and cut the rest.

To get fish fillets, it is necessary to cut it along the ridge and divide into two parts, one of which will be left without a spine. On the other side, you need to carefully separate the ridge and remove all the bones. If the meat of fish is needed for the preparation of cutlets, then it should be done differently: cut gutted fish, but do not remove scales and film. After all, the skin is removed much more easily together with the scales.

Recommendations for cutting certain types of fish:

1. Som. When cutting a large enough fish, it is better to remove all the skin completely using the "stocking" method, and if it is of medium size, it is first necessary to gut it and remove the mucus along with the skin.
2. Cod. Cutting fish of this species requires mandatory disposal of the black skin, which is poisonous to humans.
3. Lamprey. This is a kind of fish, which you do not need to cut for cooking, but it's important to remove the top film correctly: it should be rubbed with salt and washed well with water.
4. Horse mackerel. Before chopping the horse mackerel, it is advisable to pass a few times with boiling water, as it is covered with a sufficiently hard scale, which is difficult to remove.
5. Flounder. To remove fins, scales and dark film, it is best to place fish for several minutes in hot water.
6. Sturgeon. Almost all representatives of this type of fish in the scales contain characteristic formations - small bugs which are not removed along with the scales, so the fish should be placed in a container with hot water to get rid of them.

Choosing the right ways of cutting fish, depending on its type, you can avoid unpleasant situations associated with various errors.