How to clean fish so that scales don’t fly

It’s nice to deal with fish without scales in the kitchen, but what if you come across a variety with solid “chain mail”?

In some cases, cooking with scales or the scales itself is allowed, because it contains vitamin PP and chromium, which are important for health. It is impossible to eat it, but jelly prepared on such a basis tastes great.

• When you have to clean the fish, they do it at the same time as gutting.
• Sharp fins should be cut off to avoid injury.

An inexperienced person will need a lot of effort to scrape off the scales. They will fly in different directions and stick to kitchen surfaces. But experienced fishermen have already come up with a lot of options that make it easier to prepare fish for culinary processing. Here are some options for cleaning your fish and leaving a minimum of trash:

• with a grooved kitchen knife, the blunt side of an ordinary knife, a fork is used to process a fish, placed in a plastic bag. It is important to carry out manipulations so that the package does not break;
• in a sink filled with water or in a deep bowl, the scales are peeled with a thin-edged teaspoon. You need to pinch the fish’s head with your fingers. The method is good for small fish;
• cope with large scales with a sharp fillet knife. Its blade is inserted from the side of the tail between the scales and skin. The gradual removal of such a stocking can be lengthy, but it guarantees the cleanliness of the kitchen;
• skinning with a stocking is performed starting from the head. After making 2 incisions, grabbing the edge of the skin with pliers, clean the fish. It is recommended to do this on paper or a bag in the kitchen sink;
• the scales slide off exactly after scalding the fish with boiling water on both sides. You can put it in boiling water for a few seconds. The method is good even for very tight flakes. Its disadvantage is that useful substances are lost, although the processing does not particularly affect the taste;
• with special tools for cleaning fish, the process is accelerated 2-3 times. Designs with a small container are especially convenient. The scales are neatly collected there, without clogging the surrounding space;
• fish with scales is boiled, removing the skin from it and separating the bones afterwards.

Choosing one of the listed methods, there is no doubt that the fish will be cleaned from the scales efficiently, and the kitchen will delight you with its cleanliness.