How to remove pikes from skin: secrets of culinary skill

In order to cook a delicious dish from pike,you must first properly handle the carcass itself. As a rule, pure meat is used for cooking. Therefore, you must know in advance how to remove the pike from the pike. This business is troublesome and time-consuming. Here every mistress has her own secrets.

How to get a pure fillet

Pike is a predatory freshwater fish thatlives in the basins of the rivers and seas of the northern hemisphere. Its meat contains a huge amount of vitamins and various minerals that have a beneficial effect on the human body. Most often in the cooking of fillets of this fish. Therefore, each landlady should know how to remove pikes from the pike. You can do this in many ways. Everything will depend on what kind of dish is planned to be cooked from it. Before deciding how to remove pikes from the pike, fresh carcass should be prepared first. For this, it is necessary:

• Rinse thoroughly with mucus and other contaminants;
• scraping;
• remove the head and cut the gills;
• gut, extracting all the insides;
• once again to process the carcass under running water.

Only after this, you can start the main work. Before you remove the pike from the pike, it is necessary to do a few obligatory actions:

1. Carefully cut the fins that are on the belly.
2. Using a thin and sharp knife, make a cut from the head to the ridge. It must be ensured that the hole does not get through.
3. Turning the blade 90 degrees, hold them along the whole ridge to the very tail, separating the fillets from the bone.
4. Do the same on the other side.
5. Now, in the same way, we must cut the netmeat, pressing the knife close to the skin. We must act slowly. Otherwise, you can leave a part of the skin on the fillet, which will be much harder to remove later.

The result is pure meat. After that, the skin can be easily discarded.

Valuable semi-finished product

Experts argue that fish skin israther durable and wear-resistant product. Some people of the North even use it to make clothes. In cooking, this property also found its application. Sometimes the skin is used as a sleeve for baking. For this, it must remain intact and undamaged. In this case, you need to master the technique of how to remove the skin from the pike stocking.

Here the hostess will need a special skill and skill:

1. First, as usual, the carcass should be washed and cleaned of unnecessary scales.
2. Then it is necessary to make an incision along the gills without separating the head. The beginning owner will have to try very hard here. Although the head can be cut off for the first time to facilitate work.
3. Next, you need to pull out all the insides and rinse the prepared carcass thoroughly with water.
4. Now begins the most difficult stage - skin separation. In order to keep it better, the fish should be gently patted on the entire surface with a flat part of the blade of the knife.
5. At the very edge of the tip of the knife to make small incisions deep into.
6. Pry the edge of the peel and pull it down to the tail. In places where the meat is kept particularly firmly, you can make small additional incisions.

In the end, the skin is sometimes cut off. But some prefer to leave it with the tail. This will give effect to the future dish.

Features of cooking pike cutlet

It is said that pike produces deliciouscutlets. To make sure of this, we must try to make this dish. Here, the most important is the preparation for the work of the main component. Most often this is pure meat with the addition of a small amount of lard. With it, the finished products will become softer and more delicate. In this case, the skin is better to remove, since it can only spoil the dish. After grinding in a meat grinder, the cuticle makes the stuffing more elastic. As a result, cutlets become simply "rubber". How to remove the skin from pike for cutlets? To do this, you may need a sharp knife and conventional pliers. After completing all the preparatory steps, one must grasp the pliers of the pliers at the very edge and tear off pieces of skin with sharp movements.

After that, the fillet must be cut from the peeled carcassand the bones put aside. They usually make a good rich ear. Those who are not used to working with such tools can do the same with their hands. True, keeping your fingers slippery skin is not so easy. But after several attempts this can be learned.

Special training

Stuffed pike is one of the most popular cooking options for this fish. How to remove skin from pike for stuffing?

Most often in this case, proceed as follows:

1. First, the fish must be cleaned of scales and various growths.
2. Then it must be thoroughly washed outside with a brush and rinsed with water.
3. Use kitchen scissors to remove all fins (side and tail).
4. Remove the gills with a sharp knife. This should be done very carefully so as not to cut your hands on sharp pike teeth.
5. Cutting the central cartilage, separate the head. In this case, you should try not to damage the skin. She will connect the head with the rest of the carcass.
6. Extract all the insides, without ripping the belly. You can do this with a spoon or fork.
7. Making circular incisions from the inside, gradually tighten the skin to the tail.
8. Cut the cartilage down and separate the meat along with the spine.
9. Cut the fillet.

After that, the "bag" of the skin should be thoroughly rinsed from the inside, then to fill it with stuffing.