Cutting the fish

When cutting the fish not only separate the edible part of the uneatable, but also create optimal conditions for subsequent processing. With the purpose of smoking and curing a special breaker is most often used for large fish weighing over 2 kg. Fish small and medium-sized process entirely. In hot-smoked fish from the undivided less follows the broth, the meat remains tender and juicy. 

When cutting, first remove the fish scales or skin (acne), then gutted, cut into pieces or cut in fillets. It is best to use a cutting board. You can also on a tree stump or wooden flooring, pre-washed it with soap and water. For butchering fish use grater to remove the scales, the fish knife and scissors for cutting the fins of small fish. 

Cleaning of fish scales recommended in the day when you are her bowel. Scales must be removed from the tail. Separates it easier if before that float across a fish. If the scales are dried, for ease of fish can be blanched or placed for 1 minute in hot water. 

To remove the scales preferably on the street. If this happens in the kitchen, to ensure that scales are not flying on all sides, cover the fish with a cloth towel or put in a plastic bag. When cleaning fish float deep in mouth insert a wooden or plastic sticks - which is easier to keep the carcass. Moving against the grater to scales, not along the body, and a little diagonally. 

Available are special blades for easy cleaning fish, but they can produce and own. To do this, take a stick or a piece of flat plates 1,5-2 cm in width and 15-20 cm in length at one end nailed side by side one after another cork from the bottles out of lemonade, mineral water. This float will long serve as a fisherman. 

P eel, sometimes with perch skins. To do this with a knife or a nail head is fixed on the board of fish and around the incised skin. Then it off "stocking". 

Thorny gills, pike perch removed to avoid injury, which initially cut the tendons that connect the gills with the jaw, and then cut off the gills from the other end. 

Then, at the fish cutting knife or scissors make a transverse incision in the anal opening, then lengthwise, from head to the anal fin, or vice versa, cutting the abdomen, remove the gills, together with the innards. When cutting the abdomen to soblk give careful not to crush the gallbladder. 

Below are some basic ways to fish cuts before the cold and hot smoking, drying, used in fishing practices. 

Eviscerate - the most common and is used for most fish species. The abdomen is cut between the pectoral fins on the head to the anus, internal organs and sexual products (eggs, milk) are completely removed, the abdominal cavity in the spine is cleaning of blood clots, the head is not cut off. When cutting large fish vdolk spine can be made 1-2 shallow incisions or punctures without skin damage. In some species of fish abdominal incision can be made on 1,5-2 cm beyond the anal opening. In a particularly large fish head cut off. 

Zhabrovanie. At the same time as cutting the gills, sometimes with part of the innards are removed. Sexual products (eggs, milk) and ozhirki (deposition of fat in the abdominal cavity) left in the fish. 

Zyabrenie. Cutting is the removal of the viscera and pectoral fins with a portion of the belly; gills and sexual products may be left in the fish. 

Cutting to bobovnik. It is used for sturgeon, salmon and involves the removal of the head at the level of the pectoral fins, tail compartment at the beginning or end of anal fin and the fish is cut on the back along the spine into two longitudinal halves. The spine and internal organs are removed. 

Cutting on the bed with his head. The fish is cut on the back along the spine with the removal of viscera. In this case the head is cut from the parietal part between the eyes and cut on the back so that the incision was a continuation nadruba on his head and held up to the caudal fin. The entrails are removed, sometimes do one longitudinal cut along the rib eye from the inside backs.

Cutting on the formation headless. The fish is cut the same way as on the layer with the head, but his head together with the pectoral fins are removed. 

Cutting to poluplast. This method is used in the processing of large bream, carp and others. The fish is cut on the back along the spine of the right eye to the caudal fin, and another incision is made on the left side of the fleshy part of the back along the spine. The entrails are removed, blood clots frenched. 

Cutting back (sturgeon). Cutting back is used in the processing of catfish, perch, barbel and other fish. In this method of cutting the fish belly is removed, his head at the level of the pectoral fins and entrails. Amusing (abdominal part) is cut at 1-2 cm below the lateral pines. The cut end at the anal fin. When cutting barbel, rapfan allowed the preparation of the back leaving the head, but with the removal of gills. 

Cutting into pieces. It consists in cutting viscerated decapitated fish cross pieces of a length not less than 15 cm This type of cutting is used in smoking large fish. 

Cutting, filleting (plastovannaya fish). To get the fillet with the skin and rib bones should be processed carcass lay on cutting board and, starting from the head, cut lengthwise into two halves, cutting the backbone with rib. If you need to cut to the fillet with the skin without the rib bones, the fish first stratum of the skin and rib bones, and then the fillets are cut off the bone, starting from the back, which lay across a carcass cutting board skin side down. The bones are cut, holding the fish with his left hand. Fillet without skin and rib bones (net) can be prepared from fish weighing more than 1,5-2 kg. For a fillet of fish is not clear from the scale so that the skin is not broken. It is cut the same way as for fillet with skin, without the rib bones and then laid on the chopping board to the tail part of a carefully pruned, and the flesh from the tail section to the head, his left hand. 

The fish is cleaned to remove scales without damaging the skin, then remove the fins with scissors and make deep incisions along the spine from both sides, cutting the rib bones, almost the entire length of the back. At the head and tail cut the backbone and remove it. On the back of a hole, through which the fish gutted and trimmed the film and washed. A thin blade of a knife cut off the flesh and rib bones, leaving the skin layer of pulp to 0.5 cm Remove the gills and eyes. The fish is well cleaned, filled with minced meat, wrapped in a clean cheesecloth, tie with string and then subjected to heat treatment. 

Preparing fish for stuffing. The fish is cleaned to remove scales without damaging the skin, then remove the fins with scissors and make deep incisions along the spine from both sides, cutting the rib bones, almost the entire length of the back. At the head and tail cut the backbone and remove it. On the back of a hole, through which the fish gutting and trimmed the film and washed. A thin blade of a knife cut off the flesh and rib bones while leaving the skin layer of pulp to 0.5 cm Remove the gills and eyes. The fish is well cleaned, filled with minced meat, wrapped in a clean cheesecloth, tie with string and then subjected to heat treatment. 

Pike, cod and other species of fish can be stuffed, skinning "stocking". ? ??????? ?????????, ?? ????????? ????, ?????? ?????? ?????? ?????? ? ???????? ???? ??????????? ???? ?? ??????.">To do this, the scales removed carefully, without damaging the skin, make an incision around the head and the tip of the knife free the skin from the flesh. Then, holding his head with his left hand, the right to remove the skin, cutting and freeing it from the pulp toward the tail. To facilitate this process, you can use a towel that is easy to grab the skin. Near the tail meat and vertebral bone is cut and thus get the skin from the tail and carcass with the head. The skin is cleaned and gutted carcass and separate the flesh from the bones. Prepared minced meat filled with skin, puts her head processed (without gills and eyes), wrapped in cheesecloth, tie with string and produce a heat treatment. 

For stuffing the fish portions to cut up to 5 cm thick edge of the knife, carefully cut off the flesh, bones, leaving the skin layer of pulp (0,3-0,5 cm). The hole is filled with minced meat, the pieces are placed one to another, wrapped in gauze, and turned up. 

You can stuff the fish and as a loaf. To do this, use the fillet with the skin without the rib bones and a clean breast, to prepare the stuffing. On the towel is placed down the skin fillets, minced and placed on top tightly wrapped so that the stuffing is not performed. 

For certain fish species. Som. Small specimens of gut, skin is cleaning and remove mucus.Large specimens are used without the skin. The skin is removed, the fish gutting and washed. 

For the preparation of cold-smoked fish are usually the following Styles: intact fish, Gutted with head, bed head, bed headless, poluplast, back-balyk, fillet, amusing, piece. 

If you use hot-smoked fish in general form, with the head of evisceration, disembowelment decapitated, zyabrenuyu, pieces. 

For curing and drying of fish used in general form, evisceration with head, evisceration decapitated, zyabrenuyu, pieces. 

For curing and drying of fish used in general form, evisceration head, evisceration decapitated, zyabrenuyu, aquifer head, plastics headless, poluplast, back-balyk, bobovnik. 

These fish, like roach, roach, rybets, roach, white-eye, you jerk only in general form.