Pickling pike on file for cutlets. The yak saw the lusk from the pike. Obroblyaєmo pike - why should you

Pose with all kinds of money, pike tієyu ryboyu, ominousness yaku mriє leather ribalka, and then prepare from it what a culinary masterpiece. Not for nothing is it popular among Ribals, as well as those who love Ribnik stravs. The meat of pike has a vidminny gusto, and even with a lot of low calorie and a small amount of fat, and even more, it is a food product. These pikes can be used to prepare the majestic versatility of the grasses, however, before the tsim should be properly cleaned and processed.

What is a pike

Til tsikh rib nagadu a torpedo, then twist it and squeeze it from the sides. Pike barbecues change, lay in the middle of the habitat of that navkolishny flora: there is a gray color with brown, green, or green, olive-green beaches, but it sits on the sides of the transverse brown. Unpaired floats are barred at storms of color from the inclusion of a dark or even gray color, guys - orange. Luska in ribs is tonka and dibna. The head of the individuals is large, the trochus is flattened and twisted. The lower part of the slit is located behind the base of the skull and the trochus protrudes forward, the upper part behind the anterior edges of the pits. The teeth of the pike are even stronger. Zyabra does not come from oneself or from one another. Tse allowing the shuntsi zakovtuvati to finish the great vidobutok.
The maximum number of individuals is the reach of p_vtora metri, and the maximum is 35 kilograms. However, the average catches of the zadovzha's ribini are not more than a meter, and the mass is close to 12 kilograms.

The spawning period for the pike is to be repaired in the early spring period, near the coastal zones on ice is close to 20 centimeters at a time when the ice is melting. At the end of an hour, water is on the water, and the temperature reaches a maximum of six degrees with a plus sign. The development of offspring begins to grow quickly, even after two months of spawning, the larvae appear.

Gastronomic Perevagi

The meat of the tsikh ribs is vazhayushchim, zvazhayuchi on the place of a small number of calories - only 84 per hundred grams. In addition, it naturally drenched vitamins, antioxidants, phosphorus, iodine, calories, fluorine, zinc and calcium.

The abundance of food, which can be found in rib meat, when it is more easy to digest the product, less protein, which can go to the store of meat, and the product is even redder for people who suffer from the problem of pickling.

Krym, the pike spryaє reduced immunity and reduced risk of development of arrhythmia of the heart.

Grease the pike, boil, burn, stuff and salt.

The ribs saved the smell and taste, gotuwati and went without catching the catch, not freezing.

Harchovy specialties of pike meat

Through the taste and hardness of pike meat, it is imported into third-rate. However, it is possible to prepare culinary masterpieces from it.

Spіvіdnoshennya bіlkіv, fat and in carbohydrates in a part of pike, which for implantation in їzh, become 97%, 3% and 0% as a matter of fact.

Ribne file can not be scared to include in the menu of people who are hungry for a wagu and not go for a figuru, because they are low-calorie.

Corning pike meat for people

1. Shvidke splitting of proteins and fats in the body.
2. Polіpshennya will become a heart, sudin, shkіri.
3. Visibility to the front of the grass tract.
4. Adoption of out-of-the-box immunity to the body, as well as to the diagnosis of colds and infections.
5. Normalization of blood sugar on the blood.
6. Reducing the risk of developing diabetes.
7. Polishing the function of the thyroid gland.
8. Prevention of arrhythmia diagnostics.
9. Renovation of the nervous system and organism.

Skoda

Unimportant to those who pike meat are hypoallergenic and do not become insecure for the body of people, persh niz kupuvati tsyu riba, you need to look for the ecological water of the place, in which there was a speyman. It’s not easy to forget, but the riba itself is very strong to accumulate high toxic levels, as it becomes insecure to the health of people. And then, as if the pike was forced into obstructed water, it was a healthy reaction to an allergic reaction, intoxication, intestinal infection, or an immobilization of the slurry. All the same, supravodzhuvatisya such unacceptable symptoms, such as:

• overhanging pain in the abdomen;
• temperature adjustment;
• Significant weakness;
• chills chi fever;
• Rіzke lowered grip is thin.

In addition, pike implantation is not indicated for people with individual intolerance to allergies. Unimportant for those who have a pike є a food product, їy їy їy їy їіvto їіvyvati, but tо uniqueness a set of unbeatable kilograms, dyes ї riba in small quantities і gotuvati ї obov'yazkovo steamed.

Yak to clean and tamp the riba: instructions with cover photos

An uncropped pike has two shortcomings, which you can easily get bogged down with: a large number of tastes and an unacceptable aroma of sea ooze. However, with the right approach to the shortage, you can get two rakhunks!

Preparation for robots

First, start before cooking the pike, you need to do a good job and prepare all the necessary tools. Tse a loan of three hours, protest you can clean the kitchen from the lusts, and yourself from the busy tidying up. Would you like that, as soon as the ribs are lined with ribbons, they should be cleaned for an hour, so that they will spread over everything, then they will ensure that the surface of the not-so-important obstructions is close to the good little board, having covered them with grubby pudding. Have a basin chi (to whom the yak is handy) collect cold clean water. I will prepare a wooden board, it’s big, bazhano, I’m not woody, but I’ll glue it out of plastic (the tree will take in the ribbed smell). From the board next to the rushnyk, for an hour, the cleaning is done on the table, and the process itself is accelerated.

Frying with a whole rib, at the same time it is impossible to grab it with fingers thrust into the pashch. There are a few rows of roztashovani different gosudry teeth, good to injure your hands to wind up your gloves.

Dal, it is necessary to prepare the gostry below because of a wide great blade, like a pike by hand. Besides, we will become in the present and at the lowest size. I will be able to see the lusk by hand. If possible, it is more beautiful to cleanse the pike from the lusks, not just below, but a special attachment, which is a grater with a container. Krym, the process of cleansing by hand makes a great deal of power, which is used to sprinkle the tail of the ribbons for the purpose of seeing too much slipperiness. The trick is allowing me to fiksuvati ribu in my hands, shy її mensh with slime.

Bagat for the gentlemen to be rented out to be a non-handy victorian mitten for an hour peeling ribi. However, it smells good to propose the procedure and, in addition, to minimize the risk of injury to the hands by gusting teeth or brushes. In addition, the mittens will help to remove the smell of ribbons in the coffin, and then you will not have the chance to put your hands in lemon juice again and again.

Main crocks in peeled pike

Persh nіzh prigotuvati be-scho z pike, її needs to be cleaned. The process is not easy, and it is difficult to find for a few crocs.

Pochatkova obrobka

In the first place, it is necessary to vimiti the riba, seeing that it has become excessive, and unacceptable natural mucus that will increase the curl of the riba. To enjoy the smell of the swamp, the riba is washed by the cold water, with the addition of a great amount of salt. As the aroma of ooze is even stronger, it should be added to the salty rose by 30 minutes, and then it will be soaked in cold running water.

The first way to cleanse the slime and illuminate the pike is to smear the sum of the sol and the salt, in the case of the spivin '1: 1. Check out ten quills, and then let’s go. On ribs do not get stuck і next to non-sticky slime.

Є Another way, which can help to improve the process of cleaning the pike from the lusts, is to moisten the ribu otstom. It is enough to rub the ribina and get in.

Peeling ribs from lusca.

For all the necessary manipulations on the cob ribs, you can start before cleansing.

The price is most common for robots with a pike. It is necessary to spread the ribin so that the head is right-handed, and the tail is right-handed. Far away, behind the help of a fillet bow of a gusty knife, or a special attachment, they do not have time to scratch from head to tail of other small pieces, periodically rippling in cold water. The ruffs for an hour are cleaned up, the guilt is smooth and singing, and it is not necessary to trim it off with a small nap.

It is also possible to see a lusk from a pike using a grater.

It is better to clean the riba in a wide bowl with water or sinks, so that the luska does not spread on all sides, while everything is in the kitchen. You can also clean the kitchen out of the way, using a special polyethylene bag, in the middle of which cleaning will be carried out.

It is possible to significantly reduce the visibility of the tasty and different lusts from the ribs, steamed them, and put them on pivkhilini in okrіp.

Yakshcho trimati ribu with fingers tied at great strength - won’t hang out from the hands.

Lusca ribi is not suitable for implantation, to take revenge on the least of the richest and the best for the people. So, if you plan to cook the pike, you may not need to clean the lusk if you finish cooking it yourself.

Cleansing the ribs from the inside and the fin

For that yak riba is cleaned from the lusts and vimita, it is necessary to look at the back of the swimmer and the tail. Zrobiti tse will be simpler with the same knife, as a luska was seen.

To see the inside of it, it’s necessary to open up the inside of it. For the whole to shake off a small crack of the head beat, and then step by step that smoothly collapses to the tail part to the anal opening. It is necessary to create a shkiru on the thighs neatly, do not insert too much into the ribin, so that you can bring to the trick a chewy meat and meat meal.

Razporіv cherevo, yogo need to open and by the way inside. An empty chase, be it a kind of rib, to take revenge on the blood clots of the ridge, before a thin glimpse of the ridge. All the chain needs to be seen. Robit the price can be done in a simple way, to whom it is handy: scrape with a thin knife, wipe it with a brush, gauze or silly.

Viymayuchi insides, it is necessary to remember about the gummy mikhur and the distance is borderline protective. Yogo rozryv can zipsuvati ribu, oskilki zhovch give the їy girkoti. If it has also become, fill in the gum of the place, it is necessary to visually or to wipe the glass,

If you want to see all the descriptions of manipulation from the front of the pike, you can start before the end of some of the most popular culinary strains.

Ribbed processing in fallow lands from grass, which is ready for cooking.

Before the time you rip off the ribs, you need to go back to the top to get there.

If necessary, deprive the file

For example, when you have prepared ribs of cutlets, you will need to deprive yourself of a file for the sake of it. Yogo neatly know, vikoristovuchi special niz, from ribi, already cleaned from luska, insides and floats. The whole process is complete, foldable and not clean. However, it is a way of processing, which allows you to uncover difficulties. For a new one, you need to take a board, a fork for a file and a gostry niz.

The end result will be as follows:

• Place the riba on the board and along the line of the front float, make the cut up to the head.
• Go to the ridge and, having opened the knife, cut the carcass from the ridge to the tail section. Half of the pike is seen.
• With the other part of the rib, screw it in like that.
• Gently see from both halves of the ribs behind the aid of the fillet knife, pricking the rib with a fork.
• Dale, go from shmatk_v to shkіra, pushing them on the board with a shkіroy to the table and generally see them with a knife. It is necessary to remember that the school needs to know from the tail and the day at the same time very accurately. Yakshko shkira poshkoditis - vidaliti її bude nagato foldnіshe.
• Three two pieces of meat, which came out, with a tiny pincer, saw small bits of meats that were overshadowed.

Leave it too much, grind the ribne file at the meat grinder. You may not be able to see the shkira for the good - the minced meat will not be smitten with it.

If riba is required for lubrication

To grease the pike, її slіd zdalegіd pіdgotuvati. It is essential for the recipe to be priced in a cheap way. For example, for ribi at batter, vikoristovuetsya file. Yak yogo otrimati bulo is described vishche, with a lot of lusk you can take it at once from shkiroyu, but meaningfully to forgive the zavdannya.

If you are planning to lubricate it, then you will need to clean the riba from the lusts, nuts and fins, vimiti, and then distribute it on the porous shmat, trimming it down to about 45 degrees of milk.

If you need to embellish with ribbed steel

I should plan to vikoristovuvaty riba for stuffing the Christmas tree decoration on the table, її її її її її it's more common. The nutritious pike can be seen in a non-combustible cherevets. For the whole of it is necessary to drive the edge of the finch croutons to the ridge, cut off the head and attach the filling at once with it. Did you see the tails and floats.

Prepared ribin can be prepared without roasting and pouring on round pieces.

It’s easy to plan to prepare a beautifully stuffed pike, so that you can see the inside of it. For the whole of it is necessary to go to the bottom of her fingers and when they come out of the meat, grab, collapse to the tail (maє viyti is like a panchohi). If there is meat on the shkіrі - pіdrіzatime yogo. If the swimmers are ready to take care of them, they should be carefully guided by them. Pislya zyattya shkіri vіdrubati hvіst, who wіn lost at once from a shkіroy.

I take the pike shkіra stuffed with cooked stuffing. Robit the price is necessary, it is safe, you don’t screw up the obolonts. Try to sew the head up to the nest, from which a chickweed was seen in the distance.

Yak peel and churn frozen carcass

Clean and churn the frozen riba on the ground, more simply, not svizu. Such a riba is practically not kovzaє, the fragments are covered with a small amount of slime. Minced meat from a frozen file may not matter.

The processing of both frozen and fresh pike is carried out according to one principle: it is necessary to provide a ribne file from shkiri and kistok. For the whole to know the garnishing gostry nіzh, the tongs (pliers) and the wooden board.

Freezing cleaning procedure:

• Perche, it is necessary to see the floats from the belly.
• A tail, anal and dorsal swimmer can be seen far away. Breast space can be surplus.

  At the statti, they looked at the report, how to properly clean and grind the pike for preparing the young grasses. At the same time, I would like to give a bit of extravagant pleasures, if you can see them with a difficult right, you can fit in to see the lord-cob.

  • It is necessary to be careful with the ribin: they will grow in the middle of a row of two other great teeth, as it is easy to injure their hands.
  • Clean more color with svizhopymanu riba. It’s going to be cleaned for a few years at the refrigerator.
  • The riba did not chew in the hands;
  • Before peeling, we will not fill in some riba, slid in salty water, snake natural mucus, which will cover the whole carcass.
  • Clean the riba more beautifully in the sink or in a wide bowl with cold water. Tse zapobіzhit zabrudnennyu kitchen bits.
  • See the luschet zruchnіshe right from the tail swim to the head.
  • If the swimmers are seen, it is not necessary to forcefully poke the carcass with a knife, as it is possible to cut the gingerbread.
  • Yakshcho zhovch spent on meat, while the miscellaneous needs to be cut into the seed or the eyes.
  • Know the shkira, it is necessary to quest for the team, do not tear it, so you will see it quickly.

  Video: yak to cut the pike correctly

  Zakrіpimo otrimanі zі statty knowledge, marveled at the video s report description of the process.

  The pike can take revenge even more than a lot of fish, which does not rebel against such popularity, like the lower crust of salmon. Hey for me, the Riba Bula is obviously chilled out in a cool manner, and it can be easily converted into a happy business, which is a fit for a gourmand to visit a Newbug gourmet.

Peeling ribi is an important kitchen napkin, as it will be in the present of gentlemen and gentlemen. The riba is cooked correctly, and especially the pike can miraculously embellish the common chi svyatkovy style. The pike is a hijack and a singing sensi delikate. Not a lot of ribalok can sp_yumati qiu yurku. Pike is good tim, but in meat only 2% fat and a lot of white. Meat is yakisne that cinnamon, as it is svіzhe that is properly cooked. And in order for the Ribna Strava to be good, it will be necessary to grind the meat, the nobility, as the organizers can consume the relish.

Yak peel pike - luska and fillings

• Before ribbing, it is more beautiful to start fishing or shopping. The meat is slicker (smell) and harder. Pike pashcha is equipped with very good teeth, so before the hour of chipping and cleaning, we will be more protective. Such teeth are easily injured.
• Before the time, like a rospochati cleaner, ribbons are washed in flowing water from a slice and a brude. A working surface is prepared, so that the wooden board is large and the gostry is low for crumbling. First of all, you will need to clean the ribs from the slices by hand. For tsikh purposes, you can vikoristovuvati special pristіy, which is called a "scraper". At a glance, the subject is nagadu tooth parts nіzh. If you do not use a scraper, then you can use a knife. Luska is known as a cut and against growing luska. For a rib, grab the tail piece, mark the lusa with the ruffs of the scraper knife on yourself. Take away the lusca carefully, so you can go all over the kitchen. Bazhano pratsyuvati with a knife, don't break the shkiru.
• The carcass is placed on the board with its tail facing itself. Infection needs to be thrown out of the way, but in the middle. Slide the rib head tightly and hold it up to the head with a knife near the middle swimmers. For that, as through the skin, you can use your hands to wriggle around the inside of the body. As soon as in the womb, there is іkra, there is a knight. Rib'yacha іkra is a garnishing dodatok to grave that great delicacy. The internal organs of Budova are the same, so that I can stay with my friends. It’s very important to try not to send food for the hour of gutting and gutting. In the іnshom vypadka іkrіnki wander from their shells, yogo prepaid and іnіvаnnya will not be handy.

Yak clean the pike - file and brush

• The ribs are peeled from the flakes, and the filling of the vipatrali can be started before the fillet portion is added from the whiskers. Meat is quickly washed with running water. For an hour, the robot's head doesn’t come off the head of a pike. Prytryuyuchi riba for the head, for the help of a guest knife, chickweed kryshka go.
• The far chickweed zhoplyuyutsya with his hands, and the ball of the fly is cut with a knife at the edge of the ridge from one side. Pislya of the most beautiful parts, the riba does not wink. From the pike head and meat surplus, the yushka is savory. Tilka chaffinch is necessary to virizati, so it is very hot. The head of that ridge is frozen at the freezer.

Yak clean the pike - fillet fillet

• Place the pike fillets on the board with the name meat, and put them on the table.
• The handles riot with a knife bridle, pritimuyuchi the main part of the rib with a fork so that it doesn’t shit the file, the meat is not too thin. Fіle confess and get ready for a culinary recipe.

Yak clean file - alternative option

• Є There is also a way to clean pike without bothering with lush. For the whole in the process of processing the shreds should not be scraped from ribs. When you eat meat, you put the meat on the board at once, be careful with the chops, and go to the file.
• The backbone і from the head іdkladaayutsya for a fake victorian. From the feline part, you can get to know the shkira at once from the lusciousness. In such a rank, the luska is not distributed in the kitchen, I want to add more trouble to the cleaning of the workmanship.

Growing ribs is a complex process, through which it is necessary to go through the preparation of savory herbs. I would like to have a lot of small dishes, ale the meat of that, so I can work with them. If you are aware of the important nuances, you can clean and cleanse it with a scrutiny. The recipes for cooking pike are enough: the meat is greased, the meat is stewed and boiled. Riba for people who are sitting on children and simply for those who like to eat with an appetite.

Riba is a product of food, a bagaty of vitamins, often vicarious in the children's menu. The versatility of the species is clear, and the preparation methods are even greater. Bagato lovers see the fermentation of pincers, meat, which is rich in food and can be used to taste deliciousness. Regular implantation of the immune system of the people, the organism grows stiff to the age of infections, the meat is snapped at the warehouse of antiseptic speech.

Preparation

Schob strava bula і simply cooked, it is important to feed the pike correctly. Clearing a clearing at the offensive.

• Shake the scent of mud.
• Take away the keys.

The processing of the carcass is a busy business, and there are few people who want to rob them. Ale bazhannya otrimati I will relish that cinnamon strava, to sacrifice a manicure. You know, if you finish it correctly, everything will end quickly. We know:

• Zruchny nіzh.
• Board for obrobok.
• Running water.
• Paper towels.
• The bowl is abo іnsha vіdpovіdna mnіst.

Classical processing of fresh pike

Yak slime

If you have fun with the lick, the pike needs to be pidd with a tap, then lower it into the pool of water and add 30 quills there. Once again, proceed and proceed until processing.

Yak right to luska

Pour sprinkle over the riba and the piece is easier to know. Vikoristovuvati for cleaning the most beautifully nіzh іf our climb. It is necessary to carry out the floor against the growth of the lusky.

Yak gut

For the help of a thin, hostile knife, hesitate to snatch at the dilyantsi cherevtsya, to wipe out the insides. The tail and all the floating knives. The carcass is ready to be washed under a cold water stream. Dalі from pike gotuyuchi. As soon as the ribs are cutlets, then vіdokremlyuyut fіle. Cheese baked riba is greased and needs to be seen beforehand.

Filiruvannya

In 1 cm from the chickens, they try to cut the coal to the ridge, not overrunning it. The bridle of the back is also afraid of overshoot. For the help of a knife, fixing the head, carefully see the file from one side. Let the carcass turn over and grow the same manipulation from its side. In the middle you can see the water and the ribs.

Video please

Features of frozen pike cork

It is easy to fit in from the frozen pike, you need a mother of food below, I will clean the board and tongs. The cover step of cleaning the viglead is as follows:

• Promity a pike by the flowing water.
• Form all swimmers and tail.
• Around all the heads, a slight nagging crackle.
• The bridle of all the cherevtsa and the back is also the creep of the creeps.
• Use the forceps to hop over the edge of the scruff from the side of the head and gently tighten it.
• Write the whole head.
• Ribs are drawn on shmats, 5 cm in size - it is so simpler to leave a file from the ridge and other cistokes.

Preparation before cooking

The basis of the preparation is the correct processing, cleaning from the picks, lusks, skins. The pike is ready to go in a small way, as it can be seen below.

Frying

To grease the pike, it is necessary to cut the carcass into small pieces of about 5 cm in size. and sil | salt | with pepper, in іnshіy - beat a couple of eggs. You can add some salt to it. Heat a frying pan with a small amount of olive oil. Kozhen shmatok:

1. Roll on the sides of the grass.
2. I’ll get wet in the egg.
3. Add to the frying pan and grease on the sides until golden brown.

To prepare the yushka for the pike, you need to throw the potatoes in the boiling water, and the cybulin and sill for gusto. If it’s ready, the cherry is infused with that groats (you can vikoristovuvati rice, pearl barley, pshonyana groats). For example, you can add a bay leaf, fresh crunch.

Ribbon cutlets

Pike fillets, add an egg, specials, tsibulya, a couple of st. spoons borosna, stir. Tisto make yak for pancakes. Obmazhuvati at a small number of olia.

Zapikannya

One of the options for preparing is the price of being stored in the spirit. An hour of preparation is about 30 hvili. You can vikoristovuvati foil for bazhannyam. Riba viide juicy, juicy and cinnamon.

Ingredinti:

• Pike - 1 carcass.
• Hard sir - 100 gr.
• Specials to relish, sil.
• Mayonnaise abo olia.
• Fresh tomato - 1-2 pieces (fallow in size).

Preparing:

1. The carcass is cooked for shmatki 3 div. Put it in a bowl.
2. Nasipati sil, specials, oliyu (or mayonnaise) and mixing. Zalishiti for 30 hilin, do not marinate.
3. Prepare the little pieces of viclast on a sheet or foil.
4. On top of the skin, lay a circle of tomato, make it with mayonnaise and grate it with sir.
5. Add to the oven until cooked again.

Video recipe

• The ridge, which has been covered with a small amount of rib meat (feliruvannya), can be victorious for preparing a yushka.
• When picking pike, we will need to protect it, the splinters from her teeth are good.
• When buying, I have a lot of respect for the chickweed, the smell, eyes (not guilty of being kalamutnym), dullness.

Pike is a wonderful option for preparing delicious and healthy food in your home minds. As soon as you touch on our recommendations, processing is not trivial for an hour. Delicious!

Did you get ready to cook some delicious ribs of cutlets and to visit your homeland with delicious ribs of ribbons and pikant sauce? Todi I will give you respect to the hut for a pike and thank you for cleaning the pike from the lusts and from the skeleton of the file. As a matter of fact, such a tip is to get out of the first round of information, but the nobility needs little secrets, about which you will be told.

Pike is a freshwater hijack, її meat is more fattened (up to 2% in total), and even more rich in bіlki. In pike meat, it is recommended to live with pike meat even more often. If you want to pick up on the menu of your homeland such a miraculous and even brown product for a healthy product, it is definitely necessary for the nobility, to clean the pike, moreover, it is so bright.

The pike is not chipped, but there are only a few overburdens: they have a lot of piles and a strong smell of mud. It is not enough to spoil the product that is not the most popular among home cookers. Altogether too many shortcomings - it’s easy to overtake them!

Basic rules for picking pike

Regulation I

Be safe with ribini! At this hijak there are two teeth and a stench grows in a row of coal pashch. You can easily hurt your fingers!

Regulation II

Before cleansing the ribini from the lusca, it is also necessary to remove it from the lick and the brood under the water jet. Dali get wet in the vologue.

Rule III

Before the team, how to clean the pike, give a little about the lightness. For the processing of ribi, there is enough space, but we could have a lot of space for the hands of the hands.

The board for the obrobka is not guilty of collapsing on the table, it is guilty of standing on the stile, so put underneath the paper towels, slightly soaked with water. For hopefulness to wipe the linen towel with water and put it on the board.

Regulation IV

Nіzh maє buti duzhe gostrym, with a wide blade and a hand grip, it will be very important to be clearly visible to the file.

For cleaning the carcass from the luska, a special scraper is available, wide gostry nizh. I’m grabbing a tail with one hand, and with the other hand with a knife, it’s started with frequent ruffs, so that we’ll pull out the lusts against straight growth.

With this method, the luska does not go all over the kitchen, but it sits on the edge of the knife. Steer, as long as the pike has a dribble, lower trim the trochies with the nibble, and then the luska goes up to the ditch.

Put the ribin on the back with your head up to you, physically your head on the back and with a knife, float in the middle part of the abdomen, and right at the right edge of the head.

From the middle of the sailing side, from the middle to the bottom of the boat, from the middle to the bottom of the knife, there is a wide range of fillings. Yaksho pike is ikru, then viymaєmo її. A great deal of good business! When the pike tummy is ripped out, trim not parallel to the stem, but three on top of it, so do not ruin the pike on the edge.

Having cleaned the ribin from the shreds and removed the fillings, rinsed it off, wiped it off in a doctor and attacked it until it was crumbled. The board in front of the block may be taken out of the lusts and wiped off to the doctor.

Yak clean the pike and vidokremiti fille vid kistok

As a matter of fact, it’s even easier to get away with it, it’s easy to navigate for a lovely little hut. The head is a wide gostry with a thin blade. Such knives are in the kitchen set of the skin gentleman.

• For the hopeful pike head trimming, I’ll get a small brush and I’ll want my head by the chickpea with my left hand. Put the ribu on the lіviy bіk, robimo a vertical cut of the trocha lower than the small swimmer under the finches.

• Accurately travels to the ridge and ends with a grip, like only a crunch. From the same time, we reached the ridge і maєmo zupinitisya, іnakshe can be wicked.
• The pike is turned with its back to itself, and a slight shock of the bridle of the back. See the freedom to your hands, which is minimal on the backs of the handles.
• I put it on a liv (or, right, as a shulga) down on the ribina, slightly pressed down to the bottom, and inserted into the bottom at the roses for the finches. Inserting the blade of the knife parallel to the opening and repairing the file, crumpling with the knife at the right edge of the tail, along the ridge.

• The knife of trocha is small, it can go to the ridge and only to be filled with knots. Onslaught by the valley, my control is straightforward - for the robot. Having brought the file from one side, robimly the same procedure from the other side.
• The head і і ridge with a thin ball of meat, which has become surplus, is spread out on a part і is needed for a savory yushka. If it’s cooked, it’s safe to cook it, or it’s frozen in the freezer, I know that any day you can head out of the ridge for ribbons without a laborious cooking robot.
• Borrowing a linen part. A slid of the nobility, so I will raise the pike from other kistok even more importantly. You can go to the fashionable restaurants of Europe in a pike file, you can eat some small dishes, I want the cooks to know for sure, how to clean the pike, right? When you receive a stray from a pike, you need to protect yourself so that you do not get choked by them.
• Placed on a board one from the top of the ridge of the fleece parts. The swimmer is brought back and the ribs are fixed. Inserting a knife blade between the ribs and the pulp on the belly, and having poured the ribs with the help of the climb, go through the ribs. The blade of the knife is directed towards the mountain, crumpling from the back to the abdomen. Those same robimo with the pod of another file.

• Now we need to receive a file from a school. A priceless procedure, yaku is often repeated with other types of ribi. With two fingers, I want half of the ribini by the tail, inserting the knife through the meat and the meat and fixing the file so that the knife can be lightly straightened down (from the cut to the board) - it’s so easy to take the fruit without using it cleanly.

Do not eat directly into the meat, cut the meat against the fibers on a splinter of pieces, but do not break up the meat. Run your finger over all the shirts that you see from the shkiri. Use a peeler's pincers or small pliers to pick up the brushes. It’s not a big loan for an hour, but if you are implanted with a ribbed hut, you can not be afraid of a traumatic drop for a shoe.

Well, well! The file is beautifully folded on a flat tarilochtsi. If it smells like ooze, then get on with it as easy as shelling pears with lemon or lime juice.

Now, if you've done it, I’ll clean the pike and it’s easy to get out of the ridge that shkiri file; "Wellness for Shchuchu, for mo bazhannya ..."

Indulge your loved ones and guests with stuffed pike, fragrant yushka, or a little bit of greased ribka, if you want a skinny lover of ribbons. Albeit unaffected by the miracles of savory quality, the availability of that scratchy place on the menu knows little about how to clean the pike, which will significantly speed up the cooking process. Naspravd nabuti is also awkwardly vmіnnya. For a whole varto, show some patience and speed up with happy joy, vicious lower, then successfully prepare it if you want a grass from a small hut, then forget it, like to clean the pike correctly.

Pike is unique, so it is practically impossible for meat to take revenge on fat (maximum 2%) and a lot for a cake. At ribi є antiseptic speech, to that її file it is corynno to live regularly. Ale at the uncropped hijak є has two shortcomings: bezlich kistok, as well as a foul scent of mud. Such unacceptable peculiarities of spoiling delicacies are not even a popular element of home cooking. However, tsi minusi can be transformed into perevagi, allowing you to prepare the Vishukan Svyatkov strava.

Yak to chop a pike: preparation processes

Yak saw luska from pike

Schob clean the carcass from the lusts, and then use a scraper, a fork, or burns down.

If all the middle ribs vyyavili іkru, then viymait її and in the same time, do not wipe at once from the telbuchs, because won є delikates. In the process of pike brewing, trim below the trochus with a napkin, so that the pike on the pike is not damaged.

For this purpose, it’s a product of cleansing from the lusts, and the filling is collected, which is required to be promptly, seen by the doctor, having soaked with a paper towel, and you can repair the filler. Before the speech, the dough was slid, seeing the slime and surplus lusks, and then withering dry.

Yak vidalyty kistki in shuts and vidokremiti file

As a result, it’s awkward to see the files from the stocks; The head of the mind is the manifestation of the spirit with a fine hospitality climb.

Fillet processing

Of course, it’s not a matter of practice to see all the other small dishes in the shuchu, so it’s not hard to visit the restaurants near the countries, prepared by the professionals in the kitchens, you can eat small dishes. But all the same, it doesn’t mean that you shouldn’t see it. Otzhe, the processing of ribbed file will be processed in such a way.