How to clean fish from scales, entrails and bones easily and quickly? How to cut fish into fillets? And also how to choose the right fish?
Watch it in the new video.
- A small knife is convenient for peeling scales, a fillet knife is for dividing into fillets, a Japanese traditional knife is for slicing fish. Scissors are also mega-useful for cutting.
- But the most important criterion is the sharpness.
- The first thing we face is the choice of fish. The eyes betray the fish! If they try to deceive us by washing the fish from the smell 10 times a day, then the scales cannot be removed from our eyes. The eyes should be bright.
- The second is the gills. They should be pink-red. If they are brown, gray, or dark, do not take this fish.
- The third is the carcass itself. Poke your finger into the fillet, and if it is elastic and returns to its starting position, then the fish is good. If there is a dent, then the fish is not the first freshness.
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👉 Foodstorm in VK:
foodstorm
6 дек 2018
