What to do with the entrails of a trout. Filleting whole fish (trout cutting)

Yesterday I bought a wonderful fish, which I love very much, salmon! Of course freshly frozen. In general, you need to choose a seller very carefully, not everything that is offered is tasty and healthy, but more on that next time. And now, melted overnight, waiting for further processing. Actually, for a long time, I didn't really think about it. how to cut salmon on the fillet correctly, just cut it and that's it. My attitude to this changed after my mother-in-law once showed a master class on how to properly cut salmon.

How to butcher

Surprisingly, there must be a certain system here. I do not claim that I am the standard and I know best how to fillet, but I really like this method for its simplicity and a small amount of waste. Let's get started:

First, the fish must be thawed. For this I use a bowl made of food grade aluminum. It is certainly not very presentable, but light and very comfortable. After the ice has melted, do not immediately butcher, let it stand for a few more hours until excess blood drains along with the water. Then rinse in ordinary water, preferably cold. The fish will no longer be uncomfortable and slippery, which will help us in the future.

We remove the scales

Now we clean the scales from it. This can be done with an ordinary knife, but you can also use any device, of which there are already enough offered in stores. For convenience, I recommend wrapping it with a paper napkin, then the hand does not slip off the tail and the scales are cleaned conveniently and quickly. In general, such trifles help a lot in working with fish and you don’t have to think again how to cut salmon.

And rinse again in running water. This is necessary in order to wash off the remnants of scales and mucus. The skin becomes clean and shiny.

Butchering

Now let's mentally divide it into two parts. The first, with ribs, will go for the second course, and the second, tail, will go for making snacks. But do not cut it in half right away, this is a mistake. Then it will be inconvenient to cut smaller pieces. We start from the front, cut across the body, with a sharp knife, slices about 2 - 2.5 centimeters thick. These will be the steaks we use for cooking. As a rule, I get 6 - 8 pieces, depending on the size of the fish. So you can cut the salmon into fillets.

Rear section

We will cut the remaining back part differently. Now we divide it into two parts, but cut along, parallel to the ridge. Here, too, you do not need to save much, let a small part of the pulp remain on it. We send the freed ridge to a bowl to the head and tail. And those that remain, I usually salt, which I recommend you do.

It will take approximately one day. But I really want to try a delicious piece as soon as possible. That's quite possible. Carefully cut off the skin from one of the pieces and cut into small slices. We put them in a glass dish of suitable size, sprinkling with salt and spices to taste. Tender salmon will be ready in a couple of hours.

So let's sum it up. From one fish we get a preparation for all the dishes of a full dinner.

- head, tail, spine and fins

- steaks can either be fried in a pan or on coals, if some kind of holiday is expected, this is a completely unusual dish.

Here is the answer to the question of how to properly cut salmon. ENJOY YOUR MEAL!

If you dare to contact the cutting of a whole fish carcass, respect to you and all respect. The first time this is a feat, Hercules nervously smokes on the sidelines with his 12 adventures. Few people in life lack the thrill of this kind, and he himself is looking for this adventure on his own head. Contact with butchering a whole fish is usually forced by life. For example, in the face of her husband - a passionate fisherman and a week at a fishing recreation center without a canteen and a store nearby. Here you really want it - you don’t want it, and the stocks of civilized food run out on the third day, and you have to create dinner from what is at hand. The first usually proceeds with large losses of a useful product and ends with hysteria, throwing unfinished fish at the husband and shouting "monster, why did you drag me here." But on the tenth time you will cut this fish without looking.

Outside of hiking conditions, I personally most often need to make trout fillets. Other fish are either already sold in the form of fillets (pangasius, tilapia, cod), or there is no point in making fillets because they are bony (carp, carp). But it doesn't really matter. If you know how to fillet trout, you can easily do the same from pike, pike perch, and from any other with whom fate brings you on a narrow path. So, the trout has already been bought from me and is on the table. It is gutted, but I did not clean it - we will still remove the skin, and with it we will get rid of the scales.

So, slowly, slowly, the cut moves further and further to the very tail. When the fillet is cut off enough to hold it with your hand, you can bend it and gently run the knife blade along the border of meat and bones - this way the meat will gradually be cut off from the ribs. Fins that come across can be cut off immediately, or they can be left on the fillet and cut off later, when all the fillet is separated from the spine. Sooner or later this will happen, and you will have a fish in your hands, cut clearly along, only on one half there will be all the bones, head and tail, and on the other - only meat and skin.

To do this, first separate the upper, shorter bones from the meat - just slip the tip of the blade under them and tear them off the meat. Then, 4-5 cm from the tail, insert the blade deeper and lead it towards the tail itself. Cut the skin from below where the meat ends - as a result, the tail of the spine will be separated from the meat. You lift it by the tail and again draw it along the border of meat and bones - gradually the spine will be freed from meat more and more, and in the end it will only be necessary to cut off the fillet in the head area and cut off the dorsal fin. That's it, now you have two fillets on the skin and one fish skeleton.

The skeleton can be given to the fund of a starving cat, but it is better to cook broth from it. And the fillet in this form can already be baked, especially on the grill, or salted. Although, for salting, I would recommend getting rid of the skin first. Yes, if you are butchering trout, you still need to get rid of a number of small bones. There are not very many of them, they grow clearly in the middle of the fillet. If you run your finger, they are very clearly felt. You can simply take them out with your bare hands (more precisely, with bare nails) - the bone is simply taken with two fingers and pulled out. I adapted the old eyebrow tweezers for this business - it turned out to be much more convenient, the bones do not slip out of my hands and tear out much faster. That's what I'm doing in the photo. But then it is better not to touch the eyebrows with these tweezers.

Everything, the last thing left is to separate the meat from the skin with scales. It is at this stage that you especially feel the convenience of a special thinning knife. So, a piece of fillet is placed on a flat board with the skin down (at this point, all the fins must be cut off, otherwise they will interfere very much). From the side of the tail, with the tip of a knife, slightly cut off the meat from the skin so that you can hold it with your hand. We fix this piece of skin, put the blade in and lead it from the tail with pressure on the board. The blade should be parallel to the board - if it pulls up, then a fair amount of meat will remain on the skin; if it slopes down, you will cut through the fish skin. A flexible blade allows you to achieve true parallelism, a stiff blade is much less convenient.

In the same way, skin the second piece, taking into account the mistakes made on the first. The skin complements the soup set in the form of a skeleton. The meat is completely free from inedible elements and you can use it to your liking - pickle, fry, bake a pie with it. The main thing is not to leave it on the table unattended so that the cat does not use it to its liking.

It has long been known that salmon is one of the most delicious delicacy fish. Although from trout, sockeye salmon, chum salmon, pink salmon, you can cook no less tasty and original dish.

Most people are mistaken in believing that salmon is a northern fish. This is the only northern name for Atlantic salmon. Salmon is distributed on both sides of the Atlantic Ocean, its individuals can also be found in the Baltic, White and Barents Seas. The meat of salmon, trout, pink salmon, and all salmon fish, is very rich in trace elements and vitamins F, C, D, A, E, a high percentage of the concentration of omega-3 fatty acids.

A lot of dishes are prepared from red fish meat, ranging from salting, ending with the preparation of various fish dishes, both first and second.
The most important thing is to make it right primary processing of fish how carefully it will be produced depends on the taste of the cooked dishes.

How to butcher salmon, trout, pink salmon and similar fish, we will show in photoreceipt on the example of salmon processing.

Photo recipe for processing red fish

Clean the fish from the scales with a knife. Cleaning starts from the tail towards the head of the fish.

Rinse the fish carcass under running water.

We proceed to cutting the abdomen from the caudal fin to the head.

We remove the insides. At the beginning, we remove the caviar. Caviar can be used to prepare many dishes - pates, minced meat, casseroles, etc. The nutritional value of caviar is much higher than the meat itself. Caviar contains approximately 30% protein and 15% fat, and has a low calorie content - 250 kcal per 100 g of the product.

After we remove the insides and be sure to remove the film that lines the abdominal cavity. If you do not remove this film, bitterness will appear in the finished dish. After that, cut through the film covering the spine, and thoroughly clean from blood clots. All non-food waste is immediately discarded.

After gutting, thoroughly rinse the fish carcass with cold running water.

Removing fins from a fish

We proceed to the removal of the head, fins, tail. Cut off the head and tail.

We remove the fins by cutting the flesh on both sides, after which it is very easy to pull out the fins.

The fins on the ventral part of the fish are cut off.

How to cut salmon into steaks

Cut the carcass of the fish into portions with skin, vertebral and costal bones - kruglyashi. After rinse and dry.

Food waste from cutting fish - head, tail, fins, after washing, can be used to prepare fish broths and first courses. Gills and eyes are usually removed from the head.

How to properly process the head of a large fish can be found in the photo recipe, "".

Now you can proceed directly to the preparation of the fish itself.

Trout, how to cut?

(photo).

Whole trout what to do, step by step with a photo.

We make trout steaks. Cooking trout for salting. Trout for baking. Delicious trout recipes.

Bought Norwegian trout, a whole fish weighing 3-5 kg. Something needs to be done right now trout, freezing fresh fish is a bad choice. I will give here a way how to cook several dishes from one fish. For a holiday or just for a Saturday dinner. Butchering a trout- simply.

I always buy chilled trout, but it may also be fresh frozen trout. When buying, be sure to carefully inspect the fish. Leather trout should be wet, with mucus, in no case the skin trout should not be dark and dry. Gills should be bright red or red, not grey. Another point, fresh fish never smells like fish (strong, persistent smell). If a trout It smells like it's not fresh.

Thoroughly wash, remove mucus. We put trout on a cutting board, cut off the front fins and bellies. Put aside.

Delete from trout gills.

Cut off head and tail trout. Got a soup kit. We will cook from this

with the rest of the piece trout we proceed as follows:

We go from the head. We cut trout steaks about 1.5 cm thick, as much as we need. For example, they can. If you do not want to cook right away or trout steaks got a lot, freeze the extra steaks.

from the rest of the piece trout we will make a delicacy - . By taste salted trout, surpasses all possible analogs from vacuum packings.

Like this, from whole trout we quickly prepared the basics for several dishes. On site trout could be salmon or salmon.

Knowing how to cut a trout, you can salt the fish at home and cook delicious dishes. Thanks to simple recipes, you can delight the family with a delicious treat that does not require a lot of time to create.

How to cut trout before salting?

When choosing fish, you should give preference to chilled rather than frozen carcasses. This will allow you to carefully examine the trout and understand how fresh it is. In preparation for cutting, you need to pick up a sharp knife and a suitable board.

Before salting, you need to properly cut the trout

Preparation for the main cutting process includes several stages:

1. Moving from tail to head, it is necessary to clean the skin of scales and rinse the fish with cool water.
2. Cut open the belly and carefully remove the contents, being careful not to tear the intestines.

If there is caviar, put it in a separate container for subsequent salting, and discard the insides. The film covering the abdominal cavity gives bitterness to ready-made dishes, so it and the remaining blood clots must be removed. Wash the fish again with water.

How to cut a trout: the main stage

Now you need to prepare the carcass for cutting into portioned pieces or separating the fillet for salting. The work includes several processes:

• the head and tail must be cut off and put into a separate bag, they can be used later for cooking first courses;
• to remove the fins, the flesh from both edges must be cut and the protruding part pulled towards you. The fins that are located on the abdomen are cut off;
• Finally, the skin must be removed. To do this, you need to pick up the edge of the skin near the cut where the head was, and gently pull it towards the tail.

From the prepared carcass, you need to remove the fillet, cutting off the meat from the ridge and removing the remaining bones with tweezers. As a result of the work done, you will receive two pieces of red fish fillet that can be salted, as well as a set: head, tail, fins and backbone for cooking first courses.

Video: how to cut trout

The proposed option is suitable for salting red fish in a dry and wet way. The finished fillet can be left whole or cut into small pieces. If necessary, the remaining fish can be frozen, this does not impair its taste.

To better understand how trout is cut, watch the video. The workflow may seem complicated, but with practice, your movements will become more confident, and cleaning the fish will not be difficult.