How to clean trout: scales, bones and skin, cleaning tips

On the one hand, cutting fish is a fairly simple task. However, not everyone can do it right. This article aims to help with recommendations for cutting trout. This fish in our time quite rarely appears on our tables. This is due to the fact that valuable fish species are constantly disappearing due to active fishing or bans are introduced on their catch. In this regard, it is quite expensive and housewives are engaged in cutting and cooking cheaper fish. The technique of cleaning and cutting is not much different, therefore, problems with cutting trout should not arise. In this case, you must follow some rules.

Trout cleaning methods

The method of cleaning trout is selected depending on the nature of the dish being prepared. In this regard, the order of cutting fish may be changed and some steps may be missed. For example:

• Depending on the method of preparation, choose the size of the fish.
• Trout is prepared in a number of ways.
• You can just fry it in a pan.
• Trout makes a very tasty and healthy fish soup.
• Trout can be stuffed with various contents.
• Baked trout, cream may be used.

Whole trout roast

To bake whole fish, you should choose fish carcasses of a certain size. The main thing is that it fits on the baking dish. It should be remembered that the larger the carcass of fish, the longer it will have to cook.

First of all, you should rinse the fish to remove the mucus. As a rule, it is unlikely that it will be possible to do this at one time. If you use salt, you can solve the problem of keeping the fish. Trout can be cleaned both in one direction and in the other direction. Particular attention should be paid to cleaning the belly of the fish. Here the scales are smaller, but also more durable than on the other part of the body. If you do not clean the belly well, then you can spoil the dish. It is not necessary to cut off the head of the trout, it is enough to remove the gills. Finally, rinse the fish thoroughly again. After that, it is desirable to dry it with paper towels. Trout is cooked either in the oven or in a slow cooker, depending on the recipe.

gutting fish

This stage of cutting fish is present, regardless of the method of preparation. And you can do it yourself. To do this, you need to cut the belly of the fish, starting from the anal fin to the gills themselves. After that, you need to take out everything that is inside the belly. The film is also subject to removal. If this is not done, then you can get a dish with bitterness.

Some cleaning tips

If you follow some rules, then the process will not be burdensome. For example:

• It is better to clean the fish in the sink. This will save the kitchen from unnecessary pollution and save time on cleaning and cleaning.
• For cleaning fish, a small knife with a short handle is more suitable, but sharp enough.
• If there is no option with a sink, then it is better to cut the fish on a cutting board. At the same time, it is very important that the fish cutting board is not used for cooking other food, except for cooking meat. This is especially true when bread, cheese, sausages, etc. are cut on a cutting board.
• If you want to send the fish to the freezer, then you should check that it has as little moisture as possible.
• It is advisable to clean and cut the fish immediately after purchase. When it is completely thawed, this process will take much longer.

Trout skinning and bone removal

Some cooking methods do not require the removal of bones and skin, but if this is necessary, then:

• After the fish is cleaned and gutted, only then proceed to remove the skin and bones. At the same time, the fish must be clean.
• The head, tail and fins are also removed.
• Removal of the ridge with bones is carried out through a longitudinal incision made on the back of the fish.

Not great advice: To remove the back bone, a deep incision must be made to separate the fish carcass into two parts. This is the only way to get rid of the bones without any problems.

Important: the knife must pass in close proximity to the vertebrae of the fish and follow a sliding path. In this case, you need to control the position of the knife. The knife should go at an angle, towards the abdomen. This process requires keeping the fish carcass stationary.

• After that, the remaining bones are removed. They are easy to spot if you run your finger over the meat. They are removed with tweezers or nail scissors.
• To remove the skin from the meat, first an incision is made, after which, holding the fish, the meat is cut off the skin. At the same time, the position of the knife should also be controlled. It should be at an angle to the table, or rather, at an angle to the skin. Only in this way will it be possible to qualitatively separate the meat from the skin.
• Similar actions are needed when you need to cook salad and rolls, as well as those dishes that require small pieces of meat.

When carving a trout, it should be remembered that from such parts of the fish as the backbone, head, tail and fins it is really possible to cook the most delicious and healthy fish soup.

Useful properties of trout

Vitamins and trace elements

A whole bunch of vitamins and minerals, as well as other useful substances, have been found in trout meat.

• Meat contains B vitamins.
• As well as vitamins A and D.
• Its meat contains trace elements such as phosphorus, magnesium, potassium, etc.
• With regular use, due to the presence of omega 3 fatty acids, there is a decrease in harmful cholesterol in the human body. In addition, useful components do not allow the formation of plaques on the walls of blood vessels.
• The presence of choline in trout meat promotes the generation of nerve cells in the human body. In addition, there is a healing and restoration of the skin, as well as cleansing the body of toxins and toxic substances.

Energy value

100 grams of pure trout meat contains:

• Protein – 21 grams.
• Fat – 7 grams.
• Water – 72 grams.
• Fatty acids – 1,15 grams.
• Useful cholesterol – 58 mg.
• Ash – 1,8 grams.

There are 100 calories in 190 grams of trout.

Противопоказания

Experts do not recommend eating trout meat for pregnant women and young mothers who are breastfeeding. Fish meat is quite fatty, so it is not recommended to use it for people suffering from gastrointestinal problems. The meat of this fish will not benefit hypertensive patients and patients with cardiovascular diseases.

Before using the head, you should especially pay attention to the gills. It is better to remove them, since a lot of harmful substances accumulate in the gills. If this is not done, then the taste of the dish will be irrevocably spoiled.

The process of cleaning trout is practically no different from cleaning other fish. The main thing here is to approach each stage carefully, with full responsibility. This is the only way to get a quality end product. It should also be remembered that the quality of the final product largely depends on the quality of the original product.