Why remove the gills from fish for soup. Cleaning and gutting fish

Two of the oldest male activities - fishing and hunting - can be an excellent opportunity for wives to please their better half with delicious dishes from whatever they catch on the hook or in the crosshairs. The secrets of experienced fishermen and game experts, collected by experts from the Paclan brand, one of the leading European brands of household goods, will help you demonstrate your culinary talent and prepare your catch on the field. If you only have a knife, salt and matches at hand, then Ivan...

Tomatoes - 2 pcs. sweet pepper - 1 pc. small zucchini - 1 pc. greens (dill, parsley, celery stalks) - 1/2 bunch lemon - 1 pc. spices for fish (white pepper, dried onions and garlic, paprika, coriander seeds) salt Clean and gut the fish - rip open the belly, remove the entrails and gills. Make transverse cuts in the skin, salt the carcass and sprinkle with spices inside and out. Sprinkle with lemon juice and/or insert lemon slices into the cuts. Cut the onion into half rings, the remaining vegetables into cubes or cubes. Post...

Fishing as a form of recreation. Recipe and a few rules...

Recently, fishing has become a popular form of recreation. This is a great way to get away from the noisy city, relax in the fresh air and escape from everyday life. It always gives pleasure, even when the catch is very small. And at the end of a sometimes difficult fishing day, almost everyone likes to sit by the fire and taste aromatic fish soup. The rivers of our country are famous for their abundance of fish, so there are many options for preparing fish soup. But there is no one true recipe, and this is her...

We acquired a set of toy sea animals: sharks, whales, seals, stingrays, etc. Animals swim in the bathroom and cause a storm of delight. I’ve already told you everything I knew and remembered, and I want to move on. I suggest, let's create another comprehensive lesson. Poems, pictures, encyclopedic knowledge and links to them on the internet. I’ll think about it myself and throw something in later.

Discussion

We are still there, but we are only a year old, we are looking at it, naming it, figuring out who lives where, who can only live in the water, and who can only live on the shore. We jump into a ring like a dolphin, breathe into the water, try to talk about gills...

What sea songs should we sing?

Again, the facts about animals are interesting... Well, the sea cow almost killed everyone. OR have they already exhausted you? :-(
There are 4 types of seals, and how do they differ from each other? Dolphins help humans (sometimes)

Whales fart. Practice blowing fountains with your mouth, from a bottle, from a bag, with a straw... Why does a whale do this? About food, who eats whom, food chains...

With literature, so far nothing worthwhile has come together.

PHRASEOLOGISTS on a marine theme.
Let's start with the sea itself.
The sea is knee-deep (nothing is wrong, nothing is scary), a drop in the sea (an insignificant amount compared to something), a spilled sea (spillage) (1. a lot; 2. drinking party, feast). About fish: to fight like a fish on ice, like a fish in water (freely, at ease (to feel somewhere)), neither fish nor fowl (nothing special, average, mediocre person), catch fish in troubled waters ( to take advantage of someone's difficulties), on fish fur (not warming, thin). A fisherman sees a fisherman from afar (this is, admittedly, a proverb, not a phraseological unit, but on the same topic ;-).
Music: you can listen to “Aquarium” from “Carnival of the Animals” by Saint-Saëns, the sounds of the sea surf.
Game: attach metal clips to small paper fish, and then catch them with fishing rods with a magnet. Distribute the caught fish to the N number of cats (you can do 2, 3...).
Crafts: we once made mobiles with fish, a “dry aquarium”: one side of the box is cut out, which is then sealed with film (imitation glass). The remaining sides are painted blue or covered with plasticine. Fish, jellyfish, octopuses, etc. are cut out of paper, cellophane and other available materials and hung on threads. Algae, starfish - made of paper and plasticine.
Painting: Matisse, of course. Aivazovsky.

Family recipes. User Tillotam's blog on 7ya.ru

Today it hit me again about food :) Sorry that it’s late again :) I remembered family recipes, probably a little national. The first thing that came to mind was chicken soup with dumplings. In Russia, they are probably called dumplings. In almost cooked chicken soup, instead of noodles, add a spoonful of thick, sticky dough (flour, egg, salt, soda-vinegar and some water). These funny clouds quickly float up and grow three times in size. There is always a lot of greens in the soup. It's interesting that the husband and...

When baking crucian carp, can you leave their gills on?

If you have ready-made canned lunches in the refrigerator, you will always have a great dinner, and a well-balanced one at that. Required for 1 serving: 1 small river trout or piece of fish fillet several cherry tomatoes a little broccoli, zucchini and fennel 1.5 tbsp. l. olive oil salt and pepper Clean the fish from scales, remove the entrails and gills, wash and dry with paper towels. Season with salt and pepper and brush with olive oil. Chop the fennel into small pieces and cut the tomatoes in half. Remove the stem from the broccoli and separate the head into florets. Cut the zucchini into slices. Season the vegetables with salt and pepper. Place half the vegetables on the bottom of the jar, place the fish on top, then the remaining vegetables. Pour over the remaining...

As a lyrical digression: the child was bought a bike for successfully completing 3rd grade... well, I, too, for successfully completing 3rd grade... I persuaded my husband to buy me a smokehouse. ordinary, without any bells and whistles, like a temperature indicator, a timer, etc. but there are no proven recipes :(. But I want to try it myself, so that everything is healthy and tasty (i.e., without liquid smoke, preservatives, stabilizers, etc.). Our youngest can’t do a lot of things. He’s already used to it, but sometimes his eyes are poked and sad ...

Discussion

Buy greens, salt and a bag of spices for smoking fish. The fish is cleaned, the entrails and the black film on the belly are removed. Then it is rubbed with a mixture of salt and seasoning, both inside and outside. The amount of salt here is for everyone, but I have never eaten over-salted smoked fish. You can cut off the head and tail of the fish so that more carcasses go into the smokehouse. (But I prefer it with the head, it seems to me that the fish turns out juicier). If you don’t cut off the head, then you must remove the gills and put it in the smoker with the belly up, you can do it without foil, the only thing is that it will be more difficult to get, it sometimes breaks and all the juice flows out. If you cut off the head, then you need to put the fish in food foil , the foil is preferably thicker. Place the fish in foil so that the juice does not leak out and there is access for smoking, like a “boat”. It is more convenient to put the cleaned and salted fish in a bucket; the bag may leak. It can be prepared in the evening or half an hour before smoking. Alder shavings should be poured onto the very bottom of the smokehouse, so that the bottom is completely covered with a layer of no more than 1 cm. Then a tray is installed for juice, then grates with fish, the smokehouse is tightly closed and placed on low heat, it is desirable that the fire is under the entire smokehouse , but not a smokehouse on fire. We don’t open the smokehouse for 45 minutes, then you can open it and look, check with a knife, if there are traces of blood in the juice in the belly, then we smoke for another 7-10 minutes; if the juice is clear and the fish is smoked, then you can remove it from the fire and eat it. After cooking, the remaining chips are shaken out and the grates are fired.

fish broth. Blog of user brus987 on 7ya.ru

For cooking fish broths, fish waste is mainly used - heads, bones, fins, skin. It is not recommended to cook broth from the heads of bream, roach, carp, and roach, as it has a bitter taste. Before cooking the broth, large fish heads and bones are cut into 2-4 parts and washed well; The gills of the heads are first removed. Food waste from sturgeon fish, if it has rust, is also scalded with boiling water and then washed again in cold water. fish broth

Trout Amandine. Blog of user Danil danil on 7ya.ru

Ingredients Servings: 2-4 trout (river) - 2 pieces, almond flakes - 60 g, flour - 3-4 tablespoons, lemon juice - 3-4 tablespoons, butter - 20 g + 100 g, vegetable oil - 1 -2 tablespoons, parsley, salt, freshly ground pepper Preparation photo 2 Rinse the trout with clean cool water and remove scales. Carefully cut the belly and gut the fish. Rinse the fish thoroughly under running cold water, removing any remaining blood. Dry with paper towels. Cut the fish into...

Girls, please tell me, which fish is the least allergenic? You need one that doesn’t have too many bones and is suitable for soup.

Discussion

Pike perch. I only trust local fish, fresh, not frozen. But mine doesn’t eat soup, I give her regular fried fish (without skin) or baked in foil, I take silver carp - we sell it, cleaned and cut, at the market, always from the same man, who has been feeding his cats small fish for years I've been buying for 2 years now - it won't disappoint.

Cod, probably. Although for a year now we have been eating both river (fresh) fish such as carp and sea food (cod, salmon, hake). I cook fish soup or bake it.

How to cook fish? It's all in the garnish!
...Add salt (1 tsp sea salt), pepper (1 tsp white pepper), sprinkle with lemon and bake at 200°C for 15 minutes. Turbot is a valuable fish, distinguished by its unique fresh taste and aroma. Black Sea turbot has a distinct taste of iodine and mud. And fresh Atlantic and Mediterranean smells like a freshly cut cucumber. When choosing a turbot, you need to pay attention to the fact that the eyes are bulging, with an internal glow, and the gills are light red. Also, fresh fish should be firm and have a slight iodine sea smell. The side dish should be neutral. Stewed spinach, baked tomatoes, asparagus, grilled vegetables, boiled potatoes, and leafy salads can play this role. Heavy sauces are also not needed - they should be light, almost transparent. The best sauces for turbot are...

Please tell me a type of fish that does not smell like fish:) The fact is that my eldest child does not eat fish AT ALL, and in Pitsunda, while in the canteen, he began to eat fillets of some fish in batter. At first he didn’t even understand that it was a fish, but then he got involved :) They couldn’t ask the waiters what kind of fish it was, maybe you can tell me?

how delicious!)))))

Discussion

And we had fish soup from STER...a over the weekend.
My husband caught it while fishing.

Unification!!!

29.05.2012 00:53:38, 000

And today I had borscht. Young cabbage, young beets, young potatoes... yes, everything was young there))

I remember my mother-in-law once cooked sturgeon fish soup and added viziga to it, but there was also a head, but of course.

I used to really like fish soup in Soviet canteens. Maybe someone knows how to cook it? I have navaga, potatoes, onions. What else is needed?

Discussion

Navaga will go. But, it seems to me they cooked it with hake or pollock. I couldn’t eat it)))) it didn’t even occur to me)

For a simple soup a la Stlovskaya, the best options are pollock, cod, and hake.

Navaga is generally a so-so fish. After my father - a doctor and a great fisherman rolled into one - told me that it is one of the most wormed, I don’t eat it at all.

I myself love fish soup made from fresh crucian carp and caviar. In the absence of any, I make do with pink salmon fish soup. It’s really okay - add potatoes, carrots and bay leaves. practically five-minute soup.

Yesterday in “Metro” the naive fool saw a fish, only 109 rubles, I don’t even know anything about fish, but I suddenly wanted it so much that I bought as many as 4 pieces. The bill at the checkout seemed large, but I decided to check what was so insanely expensive only at home. The fish pulled as much as 2600... I already sat down. Well, I think, since it costs so much, it must be incredibly tasty, I fried it... well, it’s disgusting, my family immediately refused to eat it. Today I rolled it into pies, they said that they would finish it, but they asked me not to do such experiments again. And I have...

Most likely you bought a dorado (crucian carp). Gut and wash the fish, then salt and sprinkle with lemon or lime. Wrap in foil and 30 minutes. into the oven. I just don’t understand what the price is?

10/23/2010 20:36:57, earth

Say "fish"!

Fish products are replaced on selected days with corresponding meat dishes. At first, it will be easier for your baby to cope with fish puree; later it can be replaced with fish puddings, fish balls or steamed cutlets. At 1 year old, the baby can already be offered boiled or baked fish prepared for the rest of the family. In all cases, you should carefully remove all the bones from the fish, even the smallest ones, because the baby is not able to separate them on his own and may choke. Try not to offer your baby fatty fish, as they can cause intestinal upset. Fish broths are not used in baby food until about 3 years of age: they are too saturated with extractive substances, which are unnecessary stimulants for the immature digestive system of babies, and do not have particularly valuable properties...
...In addition, it is believed that freshwater fish “collect” salts of heavy metals, which can pollute the waters of rivers and lakes. Trout is considered the best freshwater variety, worthy of a little gourmet. Any fish is especially tasty in winter and spring, until it spawns. If you buy whole fish, pay attention to its freshness. Fresh fish have clean, bright red gills, protruding and light eyes, and even shiny scales. The appearance of mucus in the gill slits, a film on the eyes, dull or peeled scales in places cast doubt on the quality of the product. Chilled fish can be stored in the refrigerator for no more than 2-4 days. If you are used to purchasing frozen fish, know: properly frozen carcasses make a ringing sound when tapped, external signs of frozen freshness...

For a long time I was sure that there was no such fish - salmon. Just like there is no “balyk” fish. Because “salmon” is a method of processing Far Eastern salmon, which miraculously escaped being packaged in an iron jar. And pink salmon, I thought, is also salmon, only in old age; chum salmon - in young years. And suddenly it turns out that everything is different: these fish are related by family ties, but are not even familiar with each other. Pink salmon,...
...Salmon is a fatty fish, in the good sense of the word. The fact is that fish oil, which we were so fond of feeding as children, actually contains precious substances - the so-called omega-3 polyunsaturated fatty acids, which significantly reduce the risk of developing cardiovascular problems. There are a million ways to prepare salmon: you can steam salmon, cook fish soup from it (never throw away the head and backbone when cutting fresh fish!), simmer in champagne with dill, stew in cream with nutmeg or in coconut milk with sorghum and ginger. .. There is only one principle: the more the fish has its own taste and aroma, the less it needs to be seasoned. For example, char or chinook salmon (not to mention taimen or omul - also salmon!) can only be seasoned with a little salt...

Discussion

And, high-quality and truly real fish have not been on store shelves for a long time. You buy it and it’s not even possible to fry a stack, it’s all falling apart, frozen... They just take money from us and that’s all!

I completely agree

And when you fry fish on coals - on a grill, what can you do to prevent the fish from sticking to the grill? Well, yes, yes, I don’t know that :) After all, when frying on coals, fish is not lubricated with oil, right? We fried it over the weekend, and when we turned it over, most of the skin just flew off and stuck to the grill, we had to remove it separately.:(I didn’t grease the fish with oil, I only poured lemon juice on it before frying.

Discussion

It’s quite possible to lubricate the skin and the grill...
Of course, AleXXX is right - this is not a guarantee, but it still gives hope...

heat the grate very high
oil the fish well
grease the grate well with oil or fat (for example, rub it with a piece of lard or a napkin soaked in oil - the first option is better)

in principle, some types of fish are likely to stick even with this approach (flounder, for example, very easily part with the skin and meat), here you can’t do without a double fish grid (by the way, it’s much easier for an inexperienced griller)

some species - salmon, herring, mackerel, sardines, sea bream, seabass, carp, sunfish, pike perch, mullet, tilapia, butterfish, pangasius, muksun, whitefish and many others that I tried - are fried normally, whole, fillets with or without skin

ok, once you put the fish in, move it a little along grate bars - literally wiggle it back and forth to prevent it from seizing while the skin is searing where it contacts the grate

Besides, maybe there is someone there. The sun is already low above the horizon. And although we are very tired, we must hurry to catch fish and make some kind of hut. There is silence all around, only the cuckoo crows occasionally. Everywhere you look there are mountains. There are no souls around, just us. We decided to cast the grub first to catch some fish for the fish soup. And after that, start building a hut. Suddenly we noticed a man on a horse heading straight towards us. Having arrived, he asked where he could cross the river. Of course, we didn’t know where it was deep and where it was shallow. When they set up the grub, they saw a riffle in one place where the water flowed quickly - perhaps it was shallow there. This is what we're talking about...
...We stopped at a spring. Our backs hurt from our backpacks, so we took a break. I took out wooden spoons and we started drinking water with them. We had a little snack and were on our way. We arrived at the bus stop 10 minutes before the bus departed. As soon as my grandson sat down on the seat, he immediately fell asleep. Having approached our village, I woke up Volodya, but he was half asleep and did not understand why they were waking him up and where he was. Grandma cooked us fish soup according to all the rules. This was a real soup! The remaining fish was salted, strung on a thread and hung to dry. When it dried, it was very tasty. I tried a little and gave the rest of the fish to my grandson. Granny scolded us for this fishing trip. She said that spending the night in the taiga is dangerous. First of all, the animals. And secondly, in summer time...

Discussion

Actually it was bitter, because... The bay leaf took a long time to cook. This doesn't happen with onions.

08/24/2006 12:12:10, Zhenya 08/01/2006 11:26:44, Svetlana

So, this “ink” has been used for writing since time immemorial. The squid's body is elongated, pointed at the back, like a torpedo, allowing it to develop incredible speed. There are two large fins - “wings”. The body is formed by a leathery mantle fold and mantle muscles. Let's also add a sharp chitinous beak, tentacles around the mouth and three hearts that pump blue (literally) blood through the gills. In general, the squid has the same appearance... Nevertheless, humanity has been calmly catching it for hundreds of centuries, cutting it up and preparing it in all possible ways. Why not cook? Squid meat is not only tasty, it is also healthy - it contains many vital microelements (iodine, iron, phosphorus, manganese, calcium) and vitamins B and C...
...Or those who decided to cook squid during a trip to the Mediterranean. If you are one or the other, remember that young, tender squid are used whole - they require less time for cooking. The rest are cut up: the head with tentacles is separated with a sharp knife and the entrails are removed. You can cut the squid along the mantle, take out the insides and chitinous plates, leaving the head with tentacles. You must cut carefully, down to the fins, so as not to damage the ink sac - if it breaks, the meat may darken. Everyone else has to be content with already cut up frozen carcasses, canned or dried cal...

Try it! Sturgeon in Moscow Perepechina with sturgeon Sterlet According to chefs, sterlet is best suited for aspic, fish soup, as a filling for kulebyak and pies, it can be baked and spit-fried. At the same time, if you need sterlet in the form of fillets, then after cutting it should be frozen - this makes it easier to work with. And the skin is easier to remove, and the bones are more convenient to remove. For a variation on the fish soup theme, you need to remove the skin from the fish. Boil the sterlet over low heat, fry the carrots and onions until dark golden brown, remove the seeds from the blanched tomato and add to the fish along with other vegetables. Roots are also appropriate in this soup - celery, for example. At the very end you can...

Happens? Excluding salmon and trout - Alexxx scared by divulging the secrets of growing them. Well, at least some?

Discussion

But I love trout dearly. And it doesn’t matter how it was grown there (just like other fish, I think). It is SO delicious if you buy it fresh and even just fry it...

How it happens!
Haddock, perch, ice fish, flounder, salmon, Murmansk salmon, etc., etc., etc... Yum, how I love fish.
You just need to be able to choose.
I always buy only from markets and only whole fish. Not steaks, fillets, etc.
You need to look at the gills. If they exist (as a rule, they no longer exist), then they should not be dark. And on the belly. There should be no yellow spots on it. And the smell must be irresistible.
Well, if there is ice on the fish, it means that it has been defrosted.

And there’s probably no point in buying frozen river fish; it’s available fresh in the markets. And they will clean it right in front of you.

By the way, bones should also be fried for game broth. For cooking fish broth, bones, heads and trimmings of white fish (flounder, cod, sea bass) are best suited. You can also use salmon and trout. Don't forget to remove the eyes and, of course, the gills. If you plan to cook broth from the heads of fish of the sturgeon family (sturgeon, beluga, etc.), then you must not only remove the gills, but also scald the chopped fish heads with boiling water. And don't neglect the spices. Your broth will benefit from the addition of bouquet garni. It can consist only of bay leaf, parsley, celery stalks and thyme. Or add it at your discretion - garlic, tarragon, marjoram...

They sell so many different types of fish at the market, but the doctor advised me to eat more of it. But I don’t know which one to choose and how to cook it: (I bought mackerel: IMHO it’s too fatty and smells very strong. I saw shrimp fish, ice-cold. What is this? How to cook it? In general, please advise!!!

Discussion

I like it iced, I boil it in the stove in a small amount of water with dill and bay leaf. Pike perch is tasty, but cleaning it is a chore. Any red fish, I mean salmon, fried or boiled in soup. I also like catfish, roll it in flour and fry it. I only make flounder with spices in the microwave. Sea bass... and there are so many that can be listed :)

My favorite is ice. When fried, only sturgeon can compare with it... It’s just very expensive, considering that more than half will go to waste when cut... White dense meat, complete absence of small bones... Fried flounder is very good, it just smells when very hot. But it’s relatively cheap... Catfish is very much an amateur - well, it smells like mud, there’s nothing you can do about it. Although almost all river fish are guilty of this... Carp, for example, also smells, but the smell is lost on it... Pike perch is good, but again a little expensive...

Eh, I love fish...

With just one swing of its tail, a crucian carp, for example, turns 90 degrees. The dorsal and anal fins act as a keel. They prevent the fish's body from rotating around its axis. It is undoubtedly worth carefully examining the head of our fish. The border between the head and the body is the edge of the gill cover. If you lift the operculum, you will see the gills - the main respiratory organ of all fish. They consist of gill arches on which the gill filaments sit. This is where gas exchange occurs, water enters the pharynx through the mouth, passes between the gill filaments, gives oxygen to the blood, receives carbon dioxide and goes out. By looking into the fish's mouth, you can determine how it got its food. If menacing teeth are discovered, it means...
...Such stripes are found, for example, in pike perch or pike perch. Our kitchen biology lesson is coming to an end. All that remains is to wash the subject of our research properly, get rid of scales, gut it and use it for its intended purpose. Boil a delicious fish soup or fry it until golden brown, rolling it in flour. But... If a real researcher sleeps in your soul, if you are not afraid to be a little surgeon, continue what you started. Don't miss the opportunity to show your child what internal organs might look like. Using the example of a fish, a child will be able to imagine the general idea of the internal structure of an organism. Having carefully removed all organs from the peritoneum,...

And one more question for the heap - since I signed up like that. During a business trip to Helsinki, I ate salmon cream soup at a national restaurant. It was the most delicious fish soup I have ever eaten. The most annoying thing is that during the three days that we were there, we weren’t able to get into this restaurant again, much less eat soup. In my opinion, in addition to salmon, there was also milk. Question: does anyone know how this wonderful food is prepared? Thank you very much in advance)!

Discussion

When we were in Helsinki, we dubbed this soup “Mom’s Tits” - it was so delicious.
It’s prepared like this: cook a broth of red fish—it would be nice to have sego or trout, of course, with herbs, carrots, etc.. Then you strain it, take out the fish, remove the bones with your hands and put the fish aside. Then fry the onion in butter.
Pour the broth into a saucepan 2/3 full and boil the potatoes there. Then add 1/3 of the cream (heavy cream). Season with onions and fish.

My husband bought it with the head instead of fish fillet. (Pink salmon). What do you need to add to the head in order to cook something tastier (probably you can only cook fish soup, right?) I mean that you can’t cook fish soup from the head alone, right?

I bought freshly caught sterlet today. I walked and my mouth watered all the way. But I began to wash it - there were some worms in the gills, 3 - 5 cm long, thin, pink, alive. Who knows whether this is dangerous for us or not, please tell me quickly, where to put it now? Should I throw it away right away or will it still work? Maybe for soap

Discussion

I think they are dangerous... Once about 4 years ago we were relaxing at a reservoir... there were a lot of fish swimming on the surface of the water - even if you caught them with your hands, they were all sick... with just such worms in their gills. Don't hesitate to throw it away!

I don’t know about river fish:((But helminths in sea fish are safe for humans - they do not take root in our fresh body.

This article is devoted to cleaning river fish (in general, the cleaning scheme is the same for all fish found in freshwater bodies of Russia). Having mastered the technique on crucian carp, perch, pike, roach and bream, which are often found in central Russia, the experience can easily be extended to both sea fish (trout, salmon, dorado, siabass) and varieties common in stores (carp, silver carp, grass carp). In general, it doesn’t matter what kind of fish you clean - the principle and sequence of actions will be the same.

1. For clarity, let’s take the most common medium-sized crucian carp in reservoirs.

2. Cleaning live fish is neither humane nor convenient, so the first thing you need to do is kill it. To do this, either leave her in the air for a while until she falls asleep or hit her on the head, for example, with the handle of a knife.

3. Next you need to actually clean the scales. The scales begin to be removed from the tail of the fish and end towards the head. For this operation, a small knife is best suited, and its sharpness does not matter; even a dull one is preferable since it cannot cut you. But you should only think about a separate cleaning knife if you need to clean a lot of fish. First one side of the fish is cleared of scales, then the other. Also, do not forget about the belly - there are especially hard and durable scales that are the most difficult to clean.

4. After removing the scales, you can remove the eyes from the fish, the key point is that it is not necessary to remove the eyes, they are edible and taste almost no different from the rest of the fish, but there are people who are embarrassed by them on the plate, so they are removed. This is done with the sharp tip of a knife.

5. Now the most crucial moment (perhaps the only point, if you make a mistake, you can ruin it). The belly of the fish must be cut and this must be done so that the knife is parallel to the fish and in no case is the sharp tip pointing inward. So you need to cut from the head to the ventral fins. This is where the gallbladder is located.

7. All intestines and swim bladder from the belly of the fish must be removed. If you have it, you can leave the caviar or milt separately, but this is for fish caught from late August to May.

8. When removing the intestines, you should be careful and never damage the gallbladder. If you pierce it and the bile spreads over the fish, it is easier to throw it away than to continue cleaning and cooking - the taste will be bitter and disgusting.

9. There should be nothing left in the belly of the fish after cleaning. If the fish had caviar or milt, you can put it back in the belly and cook it that way.

10. The last thing to do with the fish before transferring it to the kitchen for further cooking is to remove the gills. To do this, you need to cut the bridge from below with a knife between the head and the rest of the fish’s body.

11. The gills are quite easy to remove, the main thing is to pick them up with a knife and just pull them out.

12. That’s all, the fish (crucian carp) is cleaned. After cleaning and before cooking, it is advisable to rinse the fish in clean water. It took 7 minutes to clean this one taking into account photographing. If you don’t get distracted, it takes 2-3 minutes for one small crucian carp. Larger fish can be cleaned more slowly because there are more scales to remove and it is not convenient to hold.

How to clean fish and how to gut fish are two of the most frequently asked questions after purchasing a seafood delicacy. Sea bass, sea bream, perch, pike perch, tench, mullet - all these types of fish are cleaned and gutted according to the same scheme, which I will describe in detail and show in a large number of photographs. You will learn very soon how to easily clean fish. The easiest and my favorite way, of course, is to buy it where you only need a seller to clean the fish :) In principle, cleaning fish is a service of many shops and markets, but, of course, these guys don’t always know how to clean fish properly, and, unfortunately, you always run the risk of finishing it at home yourself.

This has happened more than once in our family, but I was lucky: my young man is always ready to clean fish (he is from Kerch, cleaning fish is in his blood). We tried very hard to photograph and show in detail all the stages of this easy, but skill-requiring task. So watch, read and remember.

So, how to clean fish from scales and entrails. Step-by-step guide with photos.

How to clean fish? How to gut fish? How to remove gills from fish?

Many people (including me at one time) ask questions about how to clean fish quickly and whether it is necessary to clean fish at all? Of course it is necessary. And the speed depends on how many times you repeat this process. After a couple of attempts, it will start to turn out very easy, because this task does not require much intelligence.

I will show you how to clean sea bass, but this, of course, can also be dorado, perch, red fish, pike perch, and mullet. Everything your soul desires. I’ll also share a secret cool life hack on how to properly clean fish from scales at home. Let's get started.

How to clean fish from scales? We wash the fish, take a metal mesh for washing dishes (new) and begin to scrape off its scales under running water, moving from the tail to the head (the fish is cleaned from the tail). Scrub thoroughly with a mesh, without missing a single centimeter. This method is very easy and effective, fast and convenient, but if you are looking for the answer to the question of how to clean fish from scales with a knife, then everything is also quite simple: scrape off the scales with a blade against their growth, also moving from the tail to the head.
How to remove gills from fish? The first time it may be difficult, but, in fact, there is nothing difficult in this process. We poke holes above the gills with our fingers and trim them with a knife on one side, as shown in the photo. This can also be done with culinary scissors.

We cut the bridle that connects the body and head.

Cut out the last gill from the remaining side.

We do this carefully, as you can see, there are sharp teeth on the gills that can easily injure you.
If some of the gills remain or you cut the frenulum first, we begin to trim the gills from the back side.

We cut them in a circle, ending with a bridle.
We remove the cut gills from the head. Now you know how to remove the gills from a fish without harming yourself.
How to trim fish fins? We cut off the fins of the fish with a knife or scissors, as shown in the photographs.
How to gut a sea bass, sea bream, pike perch or any other fish? Place the fish on its side and cut the belly: start with a small hole.

We move towards the tail or the head (the latter option is more correct).

We make a long cut, but it’s better not to cut all the way to the head, so the fish will retain its shape.
How to gut fish? We take out all the insides by hand.

Take a teaspoon and scrape off the remaining blackness.
How to wash fish? We place the cleaned fish under running water and wash off the remaining giblets and blood.

That's all! Now you know how to clean fish from scales with a knife or a metal mesh, how to remove the gills from fish with culinary scissors, and also how to gut fish with a teaspoon. I hope you find my tips, guides, photos and life hacks useful. And further! One of these days I'll tell you how to fillet fish using the example of hung and smoked mackerel.

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Try gutting and cleaning fish at home, leave comments with ratings and remember that cooking deliciously is quite simple, and that you are more talented than you can imagine! Enjoy your meal!

But it turns out well at home, on the stove, in an ordinary pan. We disassemble the fish into bones and meat, which we then return to the fish soup. We will not need boiled vegetables, since they have already given all their taste and aroma to the broth. Cook at low boil for about 15-20 minutes, carefully skimming off the foam. Add the rest of the fish (or head) and bring to the boil again. Fish varieties that are distinguished by their tenderness, stickiness and some sweetness are suitable for fish soup.

Fish soup is the main fishing dish; it is often cooked on fishing trips and river trips. The main thing is to take good fish. Ukha is not just fish soup. More precisely, it is not fish soup at all. The soup is distinguished by a very small amount of vegetables, transparency and richness of the broth.

Although fish soup is made primarily from freshwater fish, sea fish can also be used. It is believed that you need at least 2 varieties of fish. But more than 4 is already too much. It is best to choose small and large fish. The fines will give a rich broth, and pieces of large fish will look beautiful in the broth. All fish must be gilled and gutted. It is also better not to clean small fish. Large fish must be cleaned and cut into large pieces. They are often called "links".

This is the most delicious soup; you don’t need anything else for it, except maybe an onion. You don’t even need spices, since live fish has a unique taste that does not need to be emphasized or softened. This is the name for fish broth, broth, or soup liquid. Yushka should be transparent and rich. Therefore, the fish is placed in cold water. The heads and tails are not removed (the gills must be cut out) - they add a rich taste. But the fins can be trimmed.

The best fish soup is with a light, transparent broth. In the old days they used a caviar guy. If you come across fish with caviar, you can lighten the broth according to old recipes. Cover the fish soup with a lid and cook over low heat for 15 minutes, then strain and bring to a boil again. It is added if the fish soup is cooked using small fish. Moreover, it improves the taste of the fish soup. Provided if the fish is fried immediately? I'm cutting. The fish I buy is lake fish, there is a lot of namul, which means there is a lot of debris in the gills.

It is advisable to use the pulp and cartilage of the heads to fill pies, which are good served with this broth. The famous fisherman's soup is ukha, it is best to cook it outdoors, over a fire, in a black charred pot, then it will turn out rich, satisfying, with an appetizing, unforgettable aroma.

Why cut out the gills when cleaning fish?

Ruff, perch, pike perch and whitefish are best suited, a little less so are carp, asp, chub, carp, crucian carp, rudd. Other types of fish can also be used as a basis for fish soup, but it is better to use them as additional ones. It will not be possible to cook fish soup from some types of fish, since their meat does not have the necessary properties. These are gudgeon, bream, roach, bleak, roach, ram, sabrefish, mackerel, goby. Suitable sea fish for fish soup include grenadier, cod, halibut, vomer, sea bass, and squama, but it must also be fresh.

13 tricks for perfect fish soup

The scales add additional flavor and stickiness to the broth. Fish soup is usually cooked in an open container, which is why the broth needs to be clarified. Housewives most often clarify the broth using egg white. To do this, pour the protein into the strained broth, stir and leave for a minute. In addition, to lighten and add additional taste, an onion or carrot is added to the broth along with fish trimmings, which are thrown away along with the fish tripe.

It is important not to overcook the fish during cooking, otherwise it will become tough and tasteless. Ear without bones. The length of the fish for such a fish soup should match the depth of the pot. You can add potatoes, onions, pepper, and salt to the water. The fish soup is ready when the meat falls off the bones and ends up inside the pot.

Cut large fish into pieces, leave small ones as is. Place a third of the small fish or fish head and trimmings into the pan. Advice. You can get a delicious fish soup even from just one type of fish. The secret of a delicious fish soup is to add fish three times to obtain a richer and more delicious fish broth.

Return the pan to the heat and bring the broth to a boil. Place pieces of fish fillet, peppercorns and bay leaves into the broth. Cook for about 8-10 minutes at low boil. Our family loves fish soup very much and we cook it almost the same way - the taste is amazing, without potatoes. Thank you very much for such an amazing recipe, I kept thinking about how I could cook the fish soup correctly without spoiling it.

Live fish soup

OlesyaEster_Lin, you can make fish soup from fillets (fish soup is when you add fish fillet to a creamy or vegetable liquid soup base). But the ear, unfortunately, won’t work. For fish soup you need fat, and the fat will be either on a small fish boiled whole or, in extreme cases, on the head.

They climbed into the pan to check, but there was no head, they screwed me up for my dear! Great recipe, simple, quick, delicious! I cook fish soup about the same way. It is necessary to remove the gills; the eyes, it seems to me, do not affect the transparency of the broth in any way, nor do they make it bitter. My boyfriend’s mother gave me two heads and told me to cook the fish soup. I took it, but I don’t know how to cook soup, fish soup, or anything like that. I found your website, the soup turned out great, although the onions and carrots were a little burnt.

Ukha loves fresh, fragrant greens. If you are preparing fish soup for one meal, and even with young home-made greens, then I recommend turning off the heat immediately after adding the greens, this way you will retain maximum vitamins, taste and aroma. After you have removed all the foam, add carrots and onions to the broth.

Peel the onion and cut into small cubes. Return the broth to the heat and add potatoes to it. We put one (of two) carrots and onions together with the head to cook, and chop the remaining ones and add them further to the soup according to the recipe. Remove the onion and carrot that we cooked together with the fish head from the broth.

When cutting up the “catch” for fish soup, it is necessary to remove the gills and bile (from the river perch, completely cut off the head), and it is better to cook the liver, caviar and milt separately - they make the broth cloudy. Remove fish and onions from the broth using a slotted spoon.

Today, many retail outlets where you can purchase seafood delicacies offer customers not only fresh fish, but also cleaning services. Sellers usually ask for very little for their work - on average from 10 to 30% of the purchase price. Not wanting to stain the kitchen with scales and trying to save time, many buyers are happy to use this additional service.

But, firstly, this practice is not applied everywhere. Secondly, if you purchase frozen fish, it will simply be impossible to clean it in the store. And thirdly, even if the service is provided, the procedure is usually carried out hastily; at home you still have to get rid of the remains of entrails and scales, tinker with small pieces of gills, and remove fins.

Therefore, anyone who plans to pamper their family with a delicious dish should know not only the recipe, but also how to remove the gills from fish.

Our article will tell you about this.

Why do the gills need to be removed?

The answer to this question is simple, but first let us note that it is not always necessary to get rid of the gills. When it comes to river and lake fish, as a rule, you should protect yourself from the smell of mud. It is in the gills that there is a source of unpleasant odor, which can also affect the taste of the finished dish. Therefore, when preparing perch, silver carp, and pike, it is always necessary to remove the gills.

The gills of sea fish can also add an unpleasant aftertaste to food. If you plan to bake whole fish or put heads in fish soup, it is imperative to get rid of the gills. They may also contain all kinds of debris: duckweed, fragments of aquatic plants and even living creatures.

When boiled, the gills give the broth a disgusting, unappetizing hue and completely unnecessary odors. This is the answer to the question of why remove the gills from fish for soup.

Gill removal process

Our step-by-step instructions will help you overcome any gills. The process should begin after cleaning the fish from scales. Let's look at how to remove gills from fish:

Turn the carcass with its belly towards you. Bend the operculum on one side and make an incision near the frontal attachment of the gill arch. To do this, you can use either a sharp knife or culinary scissors.
Do the same with the second gill arch.
Bend back the bridle that connects under the fish's mouth. Insert a sharp knife through and cut off both gill arches from the frenulum.
Carefully remove the gills.
Rinse the carcass under running water, exposing the place where the gill arches were attached to the stream.

That's all the wisdom. If you first thought about how to remove gills from a fish, you most likely imagined a complex and time-consuming process. Perhaps on the first try he will turn out like this. But with a little practice, you can easily cope with the task.

Precautionary measures

Before removing the gills from a fish, pay attention to the following. Some species have acquired many protective devices. For example, pike perch, in the process of evolution, grew sharp spines on their fins. The gills may also have spiny edges.

If you try to pull out the gills by hand, especially when cleaning large fish, you risk injuring yourself. To prevent this from happening, inspect the surface and do not jerk. You can even use ordinary pliers to remove the gills, but you need to pull not from the middle of the arc, but from the very edge. Otherwise, the gills will tear, and you will have more work: getting rid of torn flaps is more difficult than getting rid of a whole organ.

Is it always necessary to remove the gills from fish?

Some sea fish, especially small ones, do not have a strong odor. You don’t have to bother with the gills of herring, mackerel, and saury. Even when salted entirely, no foreign odors will arise.

Of course, you shouldn't waste time fighting gills if you don't plan to use fish heads in cooking.