How to chop the pink salmon. Tips and Tricks

Fish for dinner is the best option for those who strive to maintain a healthy lifestyle and proper nutrition. Fish fillet, of course, you can buy already ready in the store, but experts advise to buy a whole fish and cut her house yourself. Thus, knowing how to trim the pink salmon, it will be possible to save considerably. Fillet in the store is quite expensive, and sometimes you have to doubt it. Homemade salmon fillet preparation is economical and safe for health.

Defrosting

Most likely, the pink salmon that you buy will be frozen. There are shops selling fresh fish, but there are not many of them, and it is quite expensive. So, before you learn how to separate pink salmon on fillets, you need to remember how to properly defrost it. There are two options. If you have enough time, it's best to get fish from the freezer from the evening. Put it in the fridge and in the morning, deliver, cut.

If the time is short, then when you get home, immediately put the fish on the table. At room temperature the fish will be thawed for a couple of hours. Natural way! If the insides are slightly frozen, this is good, the cleaning process will be easier and faster. Remember! Experts do not recommend using a microwave oven or hot water to defrost pink salmon.

We clean from scales

Upper scales are a completely unnecessary thing. They should be disposed of, it is done with a special knife. How to cut a pink salmon, if there is no such knife in the house? It is also suitable for a kitchen knife for cleaning vegetables, it is short and it will be easier to manage it. The fish are cleared from the tail to the head. This fish is rather pliable in terms of cleansing, so scales are cleaned quickly and effortlessly. Do not forget to wash the fish under running water after removing the scales.

Get rid of the innards

Of course, the ideal option is to buy pink salmon already gutted. But if you bought a whole fish, then you have to spend a couple of more minutes to extract the unnecessary entrails. How quickly to cut the pink salmon? First, we make an incision near the head. Secondly, we conduct a cut line throughout the body, beginning from the head and ending with the abdomen.

Then place the knife neatly into the cross-section, which was made the very first, and carry out a neat knife along the entire body, cutting the fillets. Many are frightened that they do not know how to cut the pink salmon from the bones. In this there is nothing complicated, the main thing is that the movements are neat. During this procedure, it is recommended to hold the head of the fish. So it will not slide, and the fillet will separate faster. After you cut two pieces of fillets, you should have a bone of the spine and the inside. All this is thrown away.

There is a second option, how to cut the pink salmon on the fillet and get rid of the entrails. A cut is made along the abdomen of the fish. The insides are removed: caviar, guts, bladder, milk. Then the fish is washed under a strong stream of cool water. And then manipulations (described above) are already performed, with the release of the loin from the vertebral bones. Which option is more convenient and faster, it's up to you.

Gills

Gills are part of a fish carcass that adversely affects taste sensations, so they should be removed before cooking. This is done very simply: with the help of special "fish" scissors or with your hands. Gills shoot pink salmon quickly and easily. Also, experts recommend that you remove your eyes. But here everything is individual. How to trim pink salmon, remove the eye or not - the decision is made depending on the type of dish that you are going to cook.

After you remove the gills and eyes, you should wash the fish again underwater. The next stage is the removal of the fins. They can be cut with scissors or a knife.

Fillet

So, how to chop the pink salmon, you already know. Now it remains to separate the fillets from the obtained fish parts, after removing the skin. Here everything, again, again, will depend on the selected recipe. If you need separate fish pieces without bones for salad or the first dish, you should cut the most into a few small ones and pull out the elongated vertebral bones. If the fillet is, for example, baked in the oven entirely, then small bones can not be removed. Under the influence of high temperature they will become softer and then easily separate from the fillets.

This is important: do not throw the cut from the fillets. It will be an excellent ingredient for cooking fish broth. Thanks to the skin, the broth will be lighter, golden and rich. After cooking, just strain the broth and get rid of unnecessary ingredients. If you also did not need a fish head to prepare the main dish, it would also be perfect for preparing soup or fish broth.

Pink salmon is an amazingly tasty and healthy fish. How to cut the pink salmon, we told. It's up to you what to cook from it. This is a universal fish, perfect for baking, frying, pickling, smoking, quenching.