How to clean a flounder without a head. Which is better - to clean the flounder or to skin it? Cleaning thawed flounder

Flounder is sometimes called "sea chicken" because of its dietary meat, which contains a large amount of nutrients and has a delicate texture and pleasant taste. This product has practically no contraindications, saturates the body with omega-3 fatty acids, strengthens blood vessels, removes free radicals from the body, lowers cholesterol and is an aphrodisiac. With all its merits, this fish is rarely seen on the tables due to the fact that many housewives do not know how to clean the flounder correctly.

Preparation and storage of fish

Of course, it is best to cook flounder immediately after being caught. But in our reality, this fish reaches the consumer in a frozen form, so you need to know how to prepare it for frying.

Before cleaning the flounder before frying, it must be thawed according to all the rules at home. This will preserve the maximum amount of vitamins and minerals necessary for health in the fish. Fish can be thawed in two ways:

in fridge;
in salt water.

The most natural way is to defrost the carcass in the refrigerator. This method is suitable for housewives who are not in a hurry. Flounder in a plastic bag is placed on the bottom shelf of the refrigerator and wait until it completely thaws. The process may take 10-12 hours.

If the dish needs to be prepared as soon as possible, then there is another way. The frozen fish carcass is placed in a large bowl, cold water is poured and salt is added in the proportion of 1 teaspoon per kilogram of fish weight. Hot water should not be used in this case, as it will make the fish meat flabby and tasteless.

After thawing, the fish is washed in running water, removing salt residues and dirt.

Cleaning flounder from scales

Answering the question whether it is necessary to clean the flounder before frying, it is worth saying that this process is necessary. Different types of fish can be both with scales and without it. In the first case, you need to get rid of scales. To do this, you need to follow a certain technology:

If the scales have dried up and cannot be processed, the fish should be left for some time in cold water. After that, cleaning will be much faster.

On the Internet you can find many detailed videos on how to clean flounder from scales.

How to properly cleanse your skin

It is necessary to remove the skin from a fish without scales, as it is too elastic, thick and after cooking it gives the dishes a nasty aftertaste.

Skin removal process:

Butchering and gutting

The head of the flounder is removed last, since the organs of this fish are not located in the lower part of the body, but immediately under the gills. If you cut the product inaccurately, you can damage the gallbladder, which will negatively affect the taste of the future dish.

In order to separate the head, a V-shaped incision is made on both sides of the fish, after which the head is carefully removed along with the insides. You need to do this in one quick movement.

Cutting flounder for frying is completed by thoroughly washing the carcass under running water. Then the fish should be sprinkled with fine salt and put in the refrigerator for half an hour.

To get rid of the sharp fishy smell, there is another proven method. Cut flounder can be soaked in milk for 25 minutes. After that, the unpleasant odor will disappear, and the meat will become much more tender.

Filleting

If the hostess decided to fry the flounder fillet, you must first prepare the fish. To understand how to gut a flounder on a fillet, you need to study the whole process:

Butchering flounder

The season of ice fishing for flounder is coming to an end and for your attention the material on what to do with it in the kitchen.

When cooked properly, the tender white flounder meat becomes a delicacy for gourmets. Dishes from this fish can be a real table decoration. You can cook it in a variety of ways, but most often flounder is fried, baked or boiled.

Useful properties of flounder

There is very little fat in flounder - about 3%, or 3 g for every 100 g of product. 100 g of raw fish meat contains about 83 kcal, protein content - 15 g, water - 80 g. At the same time, flounder serves as an excellent source of nutrients and nutrients:

valuable amino acids;
Omega-3 fatty acids;
vitamins - A, E, B vitamins, nicotinic and pantothenic acids;
minerals - most of all in flounder iodine, phosphorus and cobalt.

Thus, flounder dishes are not only very tasty - they do not contain a lot of fat and are easily digestible, therefore they are suitable for dietary nutrition and nutrition for debilitated patients who need to recuperate. Of course, this does not apply to fried flounder: if boiled fish contains about 100 kcal per 100 g, then when frying, the calorie content of flounder increases to 200-250 kcal.

How to clean flounder before cooking

To clean this fish, you must:

rinse it under running water;
cut off the head and abdomen and pull out the insides;
cut off the circular fins;
make an incision along the side of the fish and pull the skin in the direction from the tail to the head.

In general, the skin from the flounder, especially if it is small in size, can not be removed, it is enough to remove small scales with a knife. However, in this case, the dish may have a specific "marine" flavor.

Cooking flounder is accompanied by a peculiar smell that not all housewives like. It turns out that the main source of the smell is the dark skin on the back of the fish, and removing it solves the smell problem.

The flounder, which was previously frozen, is very easy to peel off the skin. In the case of fresh fish, this will be somewhat more difficult, and it will take some experience to learn how to quickly and easily clean this fish. Your attention is a video on how to cut a flounder before frying, baking, etc.

On this question about how to properly clean (cut) the flounder, we finish and move on to the cooking recipes.

I remembered that when I went to a summer children's camp as a child, the older guys said that those who eat fried flounder are in great demand among girls. Now, of course, it’s funny to remember, but everyone ate flounder while crazed ...

Flounder recipes

Flounder fried in a pan

Cooking fried flounder is quite simple:

Cleaned and washed fish should be breaded in flour (it is better to use rice flour) with a small amount of salt.
Then it is fried on one side and then on the other side until golden brown, depending on the size of the fish. this may take 5 to 15 minutes.
To shade the taste of the fish, you can sprinkle it with thyme during frying.

Fried fish lovers often use lemon juice to give the flounder a special tart taste. Experience has shown that it is best to use lemon juice directly during the meal.

The question of how to fry a flounder deliciously takes a lot of minds and a lot of videos have been shot on this topic, in our opinion one of the most interesting:

Flounder baked in the oven

Recipe for oven-baked flounder:

Peeled flounder meat should be rubbed with salt and put in a baking dish.
Add butter at the rate of 50-70 g per 1 kg of fish.
15-20 minutes bake at 180 degrees.
After that, sprinkle the meat with lemon juice, add parsley, lemon sliced \u200b\u200bin circles and a little more butter on top.

Bake until the dish is fully cooked - as a rule, it is enough 5 minutes.

If you make a vegetable pillow for flounder from potatoes with vegetables, then when baking in the oven, the juices released from the fish will make the taste of vegetables unforgettable.

Flounder stewed with vegetables

Grate the flounder meat with salt and pepper, roll well in flour and fry on both sides.
Fry also diced sweet peppers and onions, transfer them to a saucepan.
Add chopped tomatoes, pour water, and preferably fish broth and bring to a boil.
Add fried flounder and garlic, simmer over low heat.

A good addition to this dish would be boiled potatoes.

How to cook flounder caviar

The easiest way to cook is salting. To get delicious salted caviar, you need:

clean it from films;
add salt to taste, you can also sprinkle caviar with pepper;
spread the caviar in jars;
put the jars in the refrigerator, you can eat the resulting dish in a day.

You can also fry caviar:

make a breading - mix flour and salt in a plate, you can add spices if desired;
salt the caviar and sprinkle with lemon juice;
roll in breading and fry until golden brown on one side, then on the other side.

Thus, making a delicious flounder dish is not difficult at all, for this it is enough to cook it according to one of the simple recipes. Some difficulties may arise during the cleaning of this fish, however, even here, with some experience, there are no problems.

Navaga often bites with flounder, see the material and about.

Sea fish flounder has useful properties, but is very rarely found on the home menu. Not every housewife knows how to properly clean and cut a flounder. In fact, it is not difficult, you just need to follow some recommendations.

Features and useful properties of flounder

Flounder is a representative of the marine fauna. The most common species include: stellate, yellowfin, white-bellied, halibut. The flounder has an unusual flat shape, and some species have brindle fins. Fish lovers consider it a delicacy and appreciate it for its tender and juicy meat. It has a low calorie content, but contains many vitamins and easily digestible proteins.

Amino acids, minerals and polyunsaturated fatty acids lower blood cholesterol levels. This reduces the risk of heart attack and atherosclerosis. The use of flounder meat is indicated for people with serious physical and intellectual stress, children, expectant mothers.

The flounder has an unusual flat shape

Flounder is a dietary product that can be eaten by those who dream of a slim and beautiful figure.

Carcass defrosting

Not many people have the opportunity to purchase fresh fish. Most often, it comes to the store in a frozen form. To preserve all the useful properties of bondage, it must be properly defrosted. Defrost methods:

Slow defrosting. Put the fish in a bag and place until completely thawed on the bottom shelf of the refrigerator. The method is good for those who have enough time.
The accelerated way of defrosting. Immerse the fish in water with the addition of salt at the rate of one teaspoon per kilogram of product. The water should be cold - the use of warm water will lead to a loss of useful properties and taste of fish.

Fresh or thawed fish should be thoroughly washed from seaweed, mucus and salt.

How to clean flounder from scales and skin

There are different types of flounder - with scales and without scales. Regardless of the species, this fish has a dense skin. Some types of flounder, for example, the Black Sea Kalkan, are covered with thorns.

Cooking flounder is accompanied by an unpleasant odor, and the dish acquires a specific aftertaste. To avoid this, the skin must be removed. Only very small carcasses without scales do not need to be skinned.. You need to take steps:

How to properly gut and cut fish

The structure of the flounder differs from other species. Her digestive organs are located under the gills.

If the flounder is gutted incorrectly, the entrails may rupture. In this case, the finished dish may acquire a bitter taste and smell of algae.

Instruction:

Using a knife or utility scissors, cut off the fins and tail if you haven't already done so.
Fins and tail cut off with scissors
Make a V-shaped incision on both sides of the head.
A V-shaped incision is made near the head.
Remove the head along with the gills and entrails.
Carefully remove the remaining entrails and rinse the cavity.
After removing the head, the flounder is cleaned of the remaining entrails.

Filleting of large flounder

For fillets, it is more convenient to use large carcasses. It is recommended to work with a sharp knife with a thin and long blade.

Instruction:

Place the carcass with the dark side up and, using a knife, make an incision along the ridge to the very bones.
Make an incision perpendicular to the first, just above the tail.
Make cuts along the body of the flounder and perpendicular to the tail
Insert a knife into the incision and with short movements separate the pulp, sliding over the bone.
Separate the fillet from the second part of the carcass
Flip the carcass to the other side and repeat the cutting process.

Video: how to clean and fillet flounder

Any housewife can clean the flounder from the skin and cut it into fillets. After studying the step-by-step instructions, you can easily cope with this task. Flounder can be fried in a pan or cooked in another way. Let this tasty and healthy product take its rightful place on your table.

When I first bought flounder, I did not know how to clean and fry it properly, and whether it should be cleaned at all before frying. I had to study a lot of information on the Internet, as well as ask my father-in-law, an avid fisherman with great experience, for advice. Since this fish has an unusual shape and a skin that is different from other fish, to facilitate the process of cooking from it, I recommend that you carefully read my recipe, as well as watch a video from which you will learn how to properly clean the flounder for frying.

Did you know? Flounder meat is very tender and tasty, has practically no fat and is quickly absorbed by the body. The use of this fish helps to reduce the level of "bad" cholesterol, strengthen bones and blood vessels, as well as saturate the body with omega-3 fatty acids. Flounder is considered an aphrodisiac, so dishes from it are often present at romantic dinners.

How to properly clean a flounder

Kitchen appliances and inventory: 3 bowls; frying pan; kitchen scissors; kitchen board; paper towels; knife.

Fresh flounder should have clean, bright eyes and pink gills. The consistency of the fish is elastic, when pressed with fingers, it immediately returns to its shape. Unfortunately, such flounder is very rarely found on sale, it is mainly sold frozen.
When buying frozen fish, be sure to pay attention to its shelf life - it should not be more than three months. Choose carcasses that are shiny, free of white spots and large ice crystals. Pierce frozen fish with a thin knife heated on fire - there should be no unpleasant odor.

Step by step cooking

To thaw your fish faster, place it in a tight bag, tie it up, and place it in a bowl of cold water.
While removing the skin, do not pull it too hard so that it does not come off with the meat.
It is very important to remove the insides of the fish carefully so as not to crush the gallbladder, because in this case the fish will taste bitter after cooking. If this still happened, rinse the bile spill with cold water, rub with salt and leave it for 10-15 minutes. Then rinse off the salt and cook as usual.
You can cut the flounder into a clean fillet (without skin and bones), for this, after removing the skin and cutting off the fins, you need to carefully cut the flesh from the central bone with a sharp knife.
If you have a flounder with yellow stripes, then the skin of such a fish can not be removed. It is enough to clean the small scales on her skin and cut off the fins.

fry fish

Serving the dish

We serve ready-made fish with a side dish of cereals or pasta, you can also steam or bake vegetables for it. Fried flounder goes well with fresh vegetables, as well as with various salads. Prepare a mayonnaise-based sauce for it - with garlic or pickled cucumbers. No gourmet can resist this combination!

Recipe video

In this video, you will learn how to clean flounder before frying and how to bread it properly. I invite you to view!

Before frying, sliced \u200b\u200bflounder must be laid out on a paper towel to remove excess moisture.
After frying, the fish can also be laid out on paper towels to absorb excess fat.
To rid the flounder of a specific smell, it must be soaked for 30 minutes in milk or salt water, and then squeezed thoroughly.

Other cooking options

If you are planning a celebration, I advise you to cook sturgeon. This fish will decorate any feast. Also very tasty will be “sterlet”, which can be baked in the oven, and “charr”.

Some types of fish are equally tasty both baked in the oven and fried in a pan. Such a fish includes - burbot -. Dishes from it can significantly diversify your fish menu.

If you have any secrets for making delicious fried flounder, be sure to share them with me in the comments. I will also wait for your questions - I will answer them with pleasure. Good luck and have a great week!

Flounder is a fish that descended from the pages of European fairy tales with a spectacular and slightly frightening appearance. Thanks to its flattened shape, it lives even at extreme depths, including the famous Mariana Trench.

There is reliable information that it was the flounder that became the prototype of the goldfish from Pushkin's fairy tale, familiar to everyone since childhood.

In the world of gourmets, flounder is deservedly considered a delicacy for its delicate and slightly sweet taste. Nevertheless, despite the many useful properties and other advantages of this fish, it rarely decorates our table.

The reason lies in the same - the non-standard appearance of this fish scares away most housewives. They simply do not know and, what is most offensive, they do not want to know how to clean flounder. Although there is nothing special and complicated about it. The main thing is to get acquainted with the algorithm of actions, and then confidently follow the standard set of operations. Perhaps then flounder will appear more often in our diet.

Frying this fish whole, having previously cleaned the flounder from scales before frying, is a dubious undertaking. This recipe is not found in any cookbook.

Flounder should be immediately cut into fillets. Doing this without experience is a very difficult task. This flat fish cannot boast of special meat surpluses. So you have to cut the fillet from the bones as efficiently as possible.

So, how to clean and cut flounder correctly? Let's consider the process in order.

First you need to place the fish belly to the top. Then make a trial incision of the belly. It is necessary to pass a sharp knife past the head and cut through the ribs in a semicircle.
Remove the insides very carefully. In no case should you touch the gallbladder. Take the insides in your hands and carefully cut them with a knife.
Rinse the fish thoroughly in cool water.
The next stage of correct flounder cleaning- longitudinal incision along the entire ridge. Fish pulp should be cut perpendicular to the cut near the tail base. Then gently sip the skin, cut the fillets a little with a knife and separate from the bones. Remove the second fillet in the same way.
Then turn the flounder over to the other side. Do the same with the remaining pair of fillets.

How to clean whole flounder for frying or roasting

If, nevertheless, the idea of \u200b\u200bcooking the whole flounder came up, the small scales will still have to be cleaned.

This should be done like this:

rinse the fish with cold water;
arm yourself with a suitable sharp knife;
place it at an angle of 30 degrees;
carefully scrape off the scales with a knife, moving from the tail from the head.

How to clean frozen flounder

Most often in stores you can find frozen fish. Defrost in this case is standard. The fish carcass should be placed in a bulky dish and left on the bottom shelf of the refrigerator.

Emergency defrosting is carried out in cold, salted water. Salt concentration - 1 teaspoon per kilogram of fish.

After the fish has thawed, it should be thoroughly rinsed under cool water.

The flounder is being cleaned and prepare for further heat treatment and in this way. You will need:

ordinary scissors;
a sharply sharpened knife; a carving knife;
cutting board;
disposable trash bag.

The sequence of operations is as follows:

First you need to cut off the side fins with scissors. Then the tail.
Cut the side parts of the carcass (where the fins were) and remove the caviar from both sides.
Cut the skin around the head in a semicircle. Then - also in a circle along the spine. Hook with a knife for the incision made and, holding the fish with one hand, with a sharp movement, remove the skin to the tail.
Turn the carcass on its back and repeat on the other side. Then cut off the exposed offal. Cut off the head.
Cut off the jelly parts along the fillet and set aside for fish soup or broth.

Put the remaining fillet on frying, stewing, cut into a salad or marinate.