Cooking sprats at home: a homemade delicacy. Do I need to wash marbled meat before cooking? Refrigerate before freezing

How to clean fish and how to gut fish are two of the most frequently asked questions after purchasing a seafood delicacy. Sea bass, sea bream, perch, pike perch, tench, mullet - all these types of fish are cleaned and gutted according to the same scheme, which I will describe in detail and show in a large number of photographs. You will learn very soon how to easily clean fish. The easiest and my favorite way, of course, is to buy it where you only need a seller to clean the fish :) In principle, cleaning fish is a service of many shops and markets, but, of course, these guys don’t always know how to clean fish properly, and, unfortunately, you always run the risk of finishing it at home yourself.

This has happened more than once in our family, but I was lucky: my young man is always ready to clean fish (he is from Kerch, cleaning fish is in his blood). We tried very hard to photograph and show in detail all the stages of this easy, but skill-requiring task. So watch, read and remember.

So, how to clean fish from scales and entrails. Step-by-step guide with photos.

How to clean fish? How to gut fish? How to remove gills from fish?

Many people (including me at one time) ask questions about how to clean fish quickly and whether it is necessary to clean fish at all? Of course it is necessary. And the speed depends on how many times you repeat this process. After a couple of attempts, it will start to turn out very easy, because this task does not require much intelligence.

I will show you how to clean sea bass, but this, of course, can also be dorado, perch, red fish, pike perch, and mullet. Everything your soul desires. I’ll also share a secret cool life hack on how to properly clean fish from scales at home. Let's get started.

How to clean fish from scales? We wash the fish, take a metal mesh for washing dishes (new) and begin to scrape off its scales under running water, moving from the tail to the head (the fish is cleaned from the tail). Scrub thoroughly with a mesh, without missing a single centimeter. This method is very easy and effective, fast and convenient, but if you are looking for the answer to the question of how to clean fish from scales with a knife, then everything is also quite simple: scrape off the scales with a blade against their growth, also moving from the tail to the head.
How to remove gills from fish? The first time it may be difficult, but, in fact, there is nothing difficult in this process. We poke holes above the gills with our fingers and trim them with a knife on one side, as shown in the photo. This can also be done with culinary scissors.

We cut the bridle that connects the body and head.

Cut out the last gill from the remaining side.

We do this carefully, as you can see, there are sharp teeth on the gills that can easily injure you.
If some of the gills remain or you cut the frenulum first, we begin to trim the gills from the back side.

We cut them in a circle, ending with a bridle.
We remove the cut gills from the head. Now you know how to remove the gills from a fish without harming yourself.
How to trim fish fins? We cut off the fins of the fish with a knife or scissors, as shown in the photographs.
How to gut a sea bass, sea bream, pike perch or any other fish? Place the fish on its side and cut the belly: start with a small hole.

We move towards the tail or the head (the latter option is more correct).

We make a long cut, but it’s better not to cut all the way to the head, so the fish will retain its shape.
How to gut fish? We take out all the insides by hand.

Take a teaspoon and scrape off the remaining blackness.
How to wash fish? We place the cleaned fish under running water and wash off the remaining giblets and blood.

That's all! Now you know how to clean fish from scales with a knife or a metal mesh, how to remove the gills from fish with culinary scissors, and also how to gut fish with a teaspoon. I hope you find my tips, guides, photos and life hacks useful. And further! One of these days I'll tell you how to fillet fish using the example of hung and smoked mackerel.

So as not to miss, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes, prepared very quickly, from 5 to 30 minutes! Eating quickly and tasty is real!

Try gutting and cleaning fish at home, leave comments with ratings and remember that cooking deliciously is quite simple, and that you are more talented than you can imagine! Enjoy your meal!

BOWEL

who, what, choose entrails, guts or offal. They fry snipe without gutting it; about fish they say to strip it, flog it. Gut the pig. Gut the birds and cook. The game is gutted. They gutted the whole house, ransacked it, searched it. -sya, suffer. Gutting, action according to Ch. Gutted husband. or more offal and offal, in general the entrails of animals, guts; but the cephalic ones are excluded, the thoracic ones are rarely included, and more so the abdominal ones; the pectoral ones are called gander, liver, and root. Fish giblets should contain liver, and bird giblets should contain legs, necks and heads. Giblet soup. Guts, female, plural, Psk. offal. Ripper and gutter, in gangs, a worker who guts fish.

Dahl's Explanatory Dictionary.

IN AND. Dahl.

1863-1866. See what “GUST” means in other dictionaries:

GUTTING, gutting, gutting, imperfect. (to disembowel), who what. Cleanse from entrails and offal. Gut the game. Gut the fish. Gut the chicken. || trans. Anatomize (jokingly). Disembowel the dead. "They're gutting someone's dead body." A.K... Ushakov's Explanatory Dictionary

GUSS, shoo, sew; shyonny (yon, ena); imperfect 1. whom (what). Clean off the offal. P. game, fish. 2. transfer, what. Take out, shake out the contents (usually about something stolen; simple). P. suitcases. P. other people's pockets. | Sovereign gut, shu, sew;... ... Ozhegov's Explanatory Dictionary

See cut 4 Dictionary of synonyms of the Russian language. Practical guide. M.: Russian language. Z. E. Alexandrova. 2011… Synonym dictionary

Shu, shish; gutted; shen, shena, sheno; nsv. who what. 1. (St. gut). Cleanse from entrails and offal. P. duck. P. fish. / Joking Operate. I've already been gutted twice. 2. (St. gut). Razg. Take out, shake out contents... ...- shu/, shi/sh; gutted; shen, shena/, sheno/; nsv. see also gut, gutting someone 1) a) (St. you/gut) To cleanse from entrails, from offal... Dictionary of many expressions

- GUTT IT, nesov. (to disembowel), someone what. Remove (remove) entrails and offal from a carcass. animal, bird, fish. In the evening … Large explanatory dictionary of Russian verbs

Shu, shish; gutted; shen, shena, sheno; nsv. who what. 1. (St. gut). Cleanse from entrails and offal. P. duck. P. fish. / Joking Operate. I've already been gutted twice. 2. (St. gut). Razg. Take out, shake out contents... ... Nesov. trans. 1. Remove the entrails from a killed animal. Ott. trans. decomposition reduction Opening and dissecting a corpse. 2. transfer decomposition reduction Taking out the contents of something for the purpose of robbery, during a hasty search for something, etc. Dictionary… … Modern explanatory dictionary of the Russian language by Efremova

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When raising chickens, it is important to know not only how to care for them and how to slaughter them, but also how to cut them. This process has its own subtleties and, if you follow them, cutting the chicken will not cause any difficulties.

If the breeder has a poultry meat processing workshop, then the carcasses are processed automatically.

Manual cutting of poultry is used only for non-mass processing of chickens. This work needs to be completed quickly, since the longer the bird remains unprocessed, the higher the risk that it will spoil.

Evisceration

The first thing to do with a chicken after it has been plucked is to gut it. The more giblets remain in the carcass, the more likely it is that the meat will begin to rot.

Before slaughter, chicken should not be fed for 12 hours. so that her intestines are completely cleansed and gutting her is as easy as possible.

If there is a processing plant, then the bird's entrails are usually sent to prepare animal feed. On their own farm, they are washed and, after high-quality grinding, used as feed for poultry, because they are an excellent additional source of protein and protein for them.

It’s best to learn how to cut up a chicken step by step. Step-by-step instructions help you avoid mistakes.

Gutting is carried out in the following sequence:

Anus removal– to do this, the chicken carcass is placed on its back and the anus is cut out in a circle with a sharp knife, without inserting the blade very deeply so as not to pierce the insides. If the intestines are cut and the remains of its contents come out, the meat will be completely spoiled and the chicken will only be used for feeding animals. There is no need to pull out the anus.
An incision from the anus to the keel– It is also important to be careful not to cut through the intestines.
Removing the entrails– remove the entrails into a bowl that has been prepared in advance. The intestines are carefully removed by pulling on the anus. Once all the intestines are in the bowl, cut out the chicken's stomach and liver. It is best to cut out the liver without separating it from the gallbladder. It is removed after the liver is removed. This minimizes the risk of crushing the bubble and ruining the product. In production, the separation of the gallbladder from the liver is automated.
Goiter extraction– by the time of slaughter, the chicken’s crop should be empty, otherwise cutting up chickens at home will be problematic. If the chicken was slaughtered without preparation or died as a result of an accident, and its crop is full, to remove it, make a skin incision on the neck and pull out the organ through it. This manipulation is a little complicated and requires certain skills.
Removal of genital organs– the testicle of the rooster is cut out using a sharp thin knife. When a chicken is butchered, the ovaries are removed.
Heart removal– it is cut out with the same knife as the genitals.
Flushing– the gutted chicken is quickly washed with cold running water. When there is a processing plant, washing is carried out automatically, and water is supplied under high pressure.

This gutting scheme is optimal for cutting up a chicken carcass on your own. Poultry farms have a chicken processing workshop, and there automatic evisceration is only controlled by the line operator to avoid defects.

After the giblets are removed, the question arises of how to cut the chicken quickly and competently. If you plan to cook a whole carcass, then its preparation for cooking ends with gutting.

This is not economical, and therefore housewives most often divide the chicken into pieces to prepare several dishes from one carcass.

No waste

This method is the most profitable. The cutting is carried out in the following sequence:

Separation of the legs is carried out by placing the carcass on its back and pulling the leg to the side. The junction of the leg with the body is cut. The leg is twisted out of the joint and then finally separated from the body with a knife.
Separation of the wings - the shoulder joint is cut and then the wing is completely separated, pulling it slightly to the side.
Divide in half along the spine and down the middle of the breast of the carcass.
Separation of the breast and back at the junction of the ribs.

If it is necessary to cut a large chicken carcass, each half of the breast is additionally cut into 2 parts.

The meat processing shop cuts the carcass automatically, which is why the presence of bone fragments in the meat cannot be ruled out. This does not happen with home cutting.

The chicken pieces are stored in the freezer. To get quality meat, it is important to know exactly how to cut a chicken carcass.

For portioned pieces

Cutting the chicken into portions that are close in size is usually required if the bird is going to be served.

To understand how to properly cut a chicken using this method, you need to familiarize yourself with what exactly is done and in what sequence.

A cut is made across the back of the chicken under the shoulder blade bones.
Longitudinal cut from the middle of the first cut to the tail.
Separation of the leg muscles from the spine.
Turning the legs out of their joints.
Complete leg separation.
Cut towards the neck from the center of the cross section.
Separating the shoulder blades from the chest using a thin and sharp knife.
Dividing the carcass along the spine from the inside.
Separate the wings with part of the breast.

The part of the breast that does not have wings goes to fillet. To cut chicken into portioned pieces, the housewife can change the technology to suit herself so that the process is as convenient as possible for her.

Conclusion

Cutting a chicken carcass into pieces is quite simple, despite the fact that the process consists of several stages.

When a farm grows quite a lot of broilers for slaughter, the owner needs to master the cutting technique.

Video

The best way to understand how to cut a chicken is to watch the video.

Evisceration

Cutting

Store-bought canned food is an intriguing product: you never know what you will see under the lid - whole fish carcasses in an appetizing sauce or something inedible.

Try doing some handicrafts yourself! Having learned how to cook homemade sprats, you are guaranteed to protect yourself from any disappointments in the future.

Why homemade sprats are better

Homemade sprats are prepared from various small fish - sprat, capelin, herring, and the filling for them is a very noble mixture of absolutely natural ingredients, which will be discussed below: no liquid smoke, preservatives or other chemicals, which means sprats can be given without fear even for children.

There are options for preparing homemade sprats in the oven, in a frying pan, in a pressure cooker and a slow cooker, so you have the opportunity to compare them and choose the best one.

What do you need to prepare sprats?

So, the desire is ripe. You must have:

Fresh frozen sprat, capelin or herring – 1 kg
Vegetable oil (sunflower or olive) – 1 cup
Salt – 1 tablespoon
Dry brewing of black tea – 2 heaped tablespoons, a glass of boiling water for brewing
Black and allspice peas – 5-6 pieces
Cloves (if you like spicy fish) – to taste

Sprats are cooked in a deep cast-iron frying pan, so prepare that too if you are not going to use a slow cooker or pressure cooker.

Preparing the fish. To clean or not to clean?

So, let's start with processing the fish: it needs to be completely defrosted, sorted, removing severely damaged carcasses, and washed thoroughly.
Do I need to gut the fish? There are so many housewives, so many opinions: some carefully clean the bellies from the entrails and remove the heads, others only sort and wash the fish. What are you doing?

Recipe for homemade sprats in the oven

Make a strong brew, cool it
Turn on the oven. It will just warm up to the 120-150 degrees you need while you are laying the fish
Pour all the oil into the frying pan and place the carcasses of the prepared fish, sprinkle them with seasonings. Strain the tea leaves, which should have the color of tar, and dissolve the salt in the liquid.
Pour it over the fish so that the tea leaves evenly cover the carcasses, trim them
Place the pan in the oven, reduce the heat to low and cook the fish for about an hour
When ready, carefully place the sprats on a flat plate with a wide slotted spoon.

Serve the sprats cold, pour over the resulting sauce, garnish with herbs and a slice of lemon.

Sprat recipe in a frying pan

This recipe will suit you if you have a divider - a device for evenly distributing fire across the bottom of the frying pan. It is necessary so that the sauce does not boil over, because the fish will take a long time to simmer.

Place the fish, sauce and spices in a deep frying pan with a lid, as in the previous recipe.
Place a divider on the burner and a frying pan on top
Wait until everything boils and reduce the heat to low, cover the pan with a lid
Simmer the fish for an hour and a half

Place the finished dish on a plate and pour over the sauce.

Recipe for sprats in a slow cooker

A multicooker is an excellent device for cooking homemade sprats: they turn out much tastier than in a regular frying pan.

Place all the ingredients in a multicooker pan, add oil and tea leaves
Close the lid and set the “Extinguishing” mode for an hour and a half

When ready, place the sprats on a plate, cool and serve with the resulting sauce.

Recipe for sprats in a pressure cooker

Sprats in a pressure cooker are not only very tasty: under high pressure, all the bones in the fish soften in a short time, so the appetizer prepared in this way melts in your mouth.

Place the fish and seasoning in a pan, add oil and tea leaves
Close the lid and put on fire
Wait for it to hiss, turn down the heat and cook the sprats for 30-50 minutes, depending on the size of the carcasses
When everything is ready, remove the pressure cooker from the stove, wait until the hissing stops and open. Carefully place the fish on a platter, pour over the sauce and serve.

That’s all the wisdom of preparing homemade sprats - as you can see, it’s not at all difficult. Golden carcasses with a delicious sauce can be served as a separate appetizer for a holiday table or served with a potato side dish for breakfast or dinner.