How to remove pikes from skin: secrets of culinary skill

In order to cook a delicious dish from pike, you must first properly process 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 that lives 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 the pike 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, you need 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, you need to cut clean meat by pressing the knife against the skin. We must act slowly. Otherwise, you can leave some 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 is a fairly strong and wear-resistant product. Some peoples 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 will need to master the technique of how to skin the pike with a 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 along with the tail. This will give effect to the future dish.

Features of cooking pike cutlet

It is said that very delicious cutlets are obtained from pike. To make sure of this, we must try to cook 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, with sharp movements, tear off pieces of peel.

After this, from the peeled carcass it is necessary to cut the fillets, and put the bones aside. They usually produce a good rich ear. Those who are not used to working with such tools can do the same with their hands. However, keeping your fingers slippery skin is not so easy. But after several attempts it can be learned.

Special training

Stuffed pike is one of the most popular cooking options for this fish. How to remove pike skin 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 should be thoroughly washed from outside with a brush and rinsed with water.
3. With kitchen scissors, remove all the fins (side and tail).
4. With a sharp knife, remove the gills. Do this very carefully, so as not to cut your hands on sharp pike teeth.
5. Having cut the central cartilage, separate the head. Thus it is necessary to try not to damage a skin. It 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. Applying circular incisions from the inside, gradually pull the skin down to the very tail.
8. Cut down the cartilage at the bottom and separate the meat along with the spine.
9. Cut the fillets.

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