How to clean a pike as a lure.

Golovna

Software security
Asked: “How to cut a pike into cutlets?”
the gentleman’s skin wonders, as it first shut up due to such necessity.

Of course, if you have a competent mentor, then such a problem is likely to happen very quickly.
What should we do if we have lost money every day?

There are a number of options here:
1.You can carefully read the video on this topic, otherwise this method will not be easy to use;

People, who fillet the fish first, pay richly more for the professionals who produce the initial videos.

As a result, the video constantly has to be skipped or rewinded.

2. you can call your relatives, friends and people you know;

So this is not the best option, some of the actions of the “kind-hearted people” may begin to let off the heat, but the actions will not be explained at all.

3. You can read both video materials and text information, which is most often supplemented by side-by-side pictures.

Perhaps, in the most optimal way, you can thoughtfully read the text material from the beginning, and then begin to visualize new knowledge. Why pike? Honestly, why do so many people choose pike meat for cooking, despite the fact that when handling this fish you can easily get hurt?

In fact, the answer is obvious: pike is a valuable source of various microelements for the human body.

Creamy pike meat contains almost pure protein, and 100 g of product contains only 1.1 g of fat. It’s also important to forget that pike is a “king” fish. Apparently, in the past it was “prestigious” to serve on the table.

With this pike, you can prepare almost anything: stuffed fish, cutlets, pies, jellied meat, yushka.

It’s delicious, it’s colorful and it’s beautiful, what else can you dream about?
The pike is a hizhak, the average length of its body is 1 meter, and
Middle vaga
- Up to 8 kg.
rinse the fish in cold water, dry with a paper towel;
place the pike on its back, open it;
Using a sharp knife, cut one half of the fish from the ridge, repeat with the other half;

Please!

Don’t throw away the pike’s head, swimmer’s back, with their help you can prepare a tasty fish.
take the usual tweezers for shavings, place the fillet with the skin in front of you and remove the brushes that are missing (in this way, you need to clean both halves);
fix the flesh with your hand, insert between the skin of the fish and the meat, smoothly cut from the tail to the head;

Strengthen the fillet from the skin.

That's it, the pike trimming process is completed.

Anything that is no longer available to earn, take it after you.

Before speaking, to get rid of the strong fishy smell, freshen up with lemon.

Just cut it open and wipe it with a knife, your tablet and your hands.

Afterwards, go over all surfaces carefully.

So, in fact, cleaning and dressing a pike is not so difficult, you just need a little bit of turpentine and the great desire to impress your loved ones with a new culinary masterpiece!
Pike is a fish that is tasty and cinnamon, with a lot of brushes and sharp teeth.
Therefore, not all gentlemen love to give away their money.
Your boyfriend brought a rich species from fishing, but you don’t know how to harvest a pike?
Don’t be embarrassed, ours will be happy to help you earn a kitchen robot with a safe oven.
Stock up on terpenes and get started.
We chop the pike - preparation

Please, it’s easier to pick up fresh fish.

If you spend a few hours in the refrigerator, it will be more important to practice.

Place the fish on a plate under the cutter and grasp it by the tail.
You can hold the tail in one hand over a sink or any utensil, and work with the other.
Sip the tail beforehand so that the fish does not slip out of your hands.
Remove the weasel with a grate or a knife, straight from the tail to the head. Cut the swimmers with a knife or scissors. Place the pike with its head facing you.
Place a puncture on the head and cut a line through the incision to the tail. Make sure the puncture is shallow, otherwise you will be harmed internal organs
fish and ferment the empty innards with the innards.
Carefully remove the carcass and cut it with a knife.

For great pike, you can use okremo to drain the liver.

Carefully reinforce them with gum fur.

Remove the rubbish from blood clots with the rest; the clots are kept under the blood clots.
Tse plivka
white color
the vzdovzh ridge has been retreaded.

Cut through the cartilage that is located between the stalk of the fish and the head.

Wash the pike well in the middle and around.

We fillet the pike

As soon as you show patience and do everything correctly, you will hit the pike by the neck.

Boil a savory fish from the heads and fins, bake or coat the fillet with the skin, and stir-fry the strengthened flesh for cutlets and fish casseroles.

Enjoy this delicious fish herb!

I’ll first rinse the fish under cold running water and dry it with paper cutlets.

After this is prepared, the pike is placed on the board (especially if the board is glass or ceramic, because the wooden board absorbs the smells of the fish and putting them in will be even more problematic).

With the help of a sharp knife or an additional device designed for cleaning the fish, remove the fish by the tail, use progressive hands and thus clean the fish.

Then, in order to properly clean the pike, you need to do the following:

Either with the help of kitchen knives or some other large knives, the swimmers are picked up.

It is necessary to obtain both the fish and the tail swimmers, and without losing the swimmer in place, the placement on the ridge of the fish.

After lifting the zebra cap, you need to pick up the zebra pikes that were spread under it.

With the help of a knife, we begin to clean up the skin.

Use your fingers to pull up the cut skin and then remove it completely. Having reached the tail, cut the ridge without damaging the skin. The axis has already been cleaned up and the pike skins have been cleaned up.

Remove the fillet from the ridge.

Take the zebra from the pike's head.

Pass it carefully. The pike is prepared for stuffing. Pike fillet is seasoned delicious meat, from which you can prepare pure herbs, in the middle of some of the lower cutlets.

Ale, so as not to lose the brushes, I know it’s far from skinny. And this knowledge is necessary not only for young gentlemen, but also for people, as we understand in cooking. Pike are distinguished from their counterparts by sharp teeth, which can cause injury if handled carelessly.

Ale for the many clumsy recommendations you can admire. Cleaning pike is carried out in several stages, only with this approach you can remove a clearly cleaned fillet.

How to clean a pike? These pikes can be prepared as a savory herb, a savory appetizer, or a miracle fish.

There are many misunderstood gentlemen who will enter into family life

, ask for an hour you need to clean the pike

To prepare the soup, or is it sufficient to rinse and clean the insides? We can honestly say: to prepare any kind of herb you need to carefully

clean the pike

, Not just from brushes, but from guts and lustres.

Before peeling the cob, wrap a bunch of peas.
Porada 1

Place the carcass under a stream of water to remove mucus and cream, place it on a prepared plate, pick up a scraper or a wide sharp blade, and crumble against the growing parts, scraping them step by step.

Before the hour of cleaning, you need to carefully trim the fish by the head.

First, peel one side, then, turning it over onto the other side, proceed to the other side.

This process is best done on the balcony or in the yard, to avoid the hassle of tidying up after cleaning.

After completion, it is necessary to crimp the carcass and print further processing. How to clean pike for cutlets?

After cleaning the carcass as a luster, it is necessary to print the trimmings onto the fillet. The next thing is to ensure that the pike has a lot of different and medium brushes. You need to know how to properly clean a pike so that the fillet does not have brushes. This must be earned in a number of stages.

Krok 1.

Place the fish on a flat plate, carefully remove it through the dorsal, tail and side swimmers.

After completion, it is necessary to crimp the carcass and print further processing. Apply the base of the swimmer.

After cleaning the carcass as a luster, it is necessary to print the trimmings onto the fillet. Cut the need against the natural growth of the luski.

Krok 1 Croc 2

It is necessary to rip open the pike's stem with stepping stones and scrape out all the insides. Place the blade of the knife into the area of the scalp and carefully rip off the shoot. Be careful not to do any harm

Stage I: cleaning the luster

At the first stage, it is necessary to clean the fish for luster.

Perhaps, this is the most unpleasant moment, because the pike’s luster is extremely thick.

During the hour of cleaning, it spreads all over the kitchen, so it’s better to clean the pike in the bowl.

Golovny, don’t forget to close the drain with a strainer, so that cooking the pike doesn’t turn into a plumber’s cry.

If you are the owner of a private everyday life, then the process is even easier - manually work on the street, carefully cleaning up after this all traces of activity.

Stage II: preparation before skinning

Once the pike is cleaned, it should be thoroughly washed and dried.

For drying, it’s easiest to use kitchen paper towels, so you won’t throw them away later.

For work, you need to give yourself enough space on the dining table so that nothing gets in the way and doesn’t spill out like a pike that inevitably slid from your hands.

We also need a ready-made dish, a container for meals, a hot dish, and a great day to prepare the Christmastide stuffed pike.

Stage III: process of skin removal from pike

The most advanced and most complicated process begins: we begin to remove the panchochoy skin from our pike.

Ale mi not afraid of a dozen, so we grab a sharp knife and begin to figure out what it means and what we need to do. It is necessary to make incisions in the kidney with a sharp knife in the kernels. When the skin is darkened, which unites the head, the back is liable to become unfinished.

Then we carefully remove the insides.

This requires caution: we are careful not to damage the skin and not to spoil the wax fur.

The last factor is especially important: the spoilage of meat will result from all our preparations, so that the pike will simply have to be thrown out (the meat will be bitter).
If there is no meat on the skin, you don’t need to eat it to remove it - there is no difference in cooking and taste, but if you try, peel the skin and there is a risk of tearing it.

After removing the skin from the pike, you need to do a little more work on your head, which is also prepared and served before Christmas table: zyabra is clearly visible.

It is best for anyone to use knives.

Before stuffing the pike skin with salt and pepper (preferably white pepper), after which we turn the panchokha on the “front side”.