HOW TO PEEL FISH
One of the most delicious foods that can be loved most is fish. Fish has a lot of vitamins in addition to its good taste, but it is still a little difficult to make and prepare fish. Peeling fish can be a bit difficult, if you also have trouble removing fish skin, do not worry, because in this article we will tell you all the useful ways to remove fish skin.
PEELING FISH
You can use a large peg when peeling or shaving the scales of small fish. Hold the tail of the fish firmly with a clamp so that you can cut the scales. If the fish is fresh, it will not be a problem, but if the fish has been dead for some time, the meat will often be peeled off a bit. If the fish is frozen, do it when the fish’s ice is half melted. Do this for the other side of the fish. Give.
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Now it’s time to put the knife under the fish skin again from the tail of the fish and pull it towards the tail of the fish, now take the skin and pull it towards the head of the fish so that the fish fin and its bones are separated from the meat. Do the same, be careful when you approach the abdominal cavity, you will see that the abdomen of the fish is empty with this skin.
You do not need to separate the skin from each part of the fish, because in the end you only have to cut the spine of the fish from the end of the fish’s head, and the fish’s head, abdomen and skin will separate.
HOW TO PEEL FROZEN FISH
The best way to peel frozen fish is to refrigerate the fish for four to five hours and then peel it. Putting frozen fish out of the refrigerator for a long time creates enough time for bacteria to grow. Some people put the fish in water to thaw the ice, which causes the fish tissue to loosen and become harder to cook. To do this, it is better to put the fish in a nylon and then put it in cold water.
– First, take the frozen fish out of the freezer.
– Wash the frozen fish well with cold water to remove the secretions on the skin of the fish.
– Then place the fish on the meat board.
Make sharp cuts on the fish skin with a sharp knife.
– Note that oblique cuts should be given only on the skin of the fish should not reach the meat.
– Then put the knife under the oblique cuts and slide gently to separate the skin a little.
Do this with all the frozen fish skins that you have made small and oblique cuts and remove all the skins.
– Wash the fish with cold water. The fish is ready to cook.