Flounder is considered a delicacy. It has a sweet and delicate taste, is rich in vitamins and proteins, fatty acids, while it is an easily digestible, dietary and non-nutritious product.
People with extra pounds choose this variety for baking or frying. Nutritionists recommend it as an additional source of vitamins and minerals to patients undergoing surgery to restore strength after an illness. Despite all the positive aspects, it is rarely seen on the tables of Russians.
The reason is commonplace - the inability to properly clean flounder before cooking. If you master the technology of cleaning the inhabitant of the seas, then there will be nothing complicated.
Training
Start by choosing a good fish. It’s unrealistic to catch a flounder on your own. When buying in a store, give preference to freshly frozen carcasses, the meat of which is harder. It still has nutritional value.
Step-by-step plan for cleaning fresh-frozen flounder
The fish is bought, you can start cleaning. Adhering to the plan, the meat will not break up, the pieces will be even, and the household will not find sharp bone.
Defrost
Further cleaning starts with proper defrosting. The carcass should take on a form in which bones can be removed.
- flounder 1 PC
- Place the flounder on the bottom shelf of the refrigerator. Do not defrost with hot water.
- When the pieces of ice fall off, transfer to salted cool water.
- Rinse off salt and dirt.
Scale and Skin Removal
The scales are cleaned to a soft skin that you can eat. In the case of scales, the skin will have to be removed. Scales can be removed manually or using a special cleaning device.
It should be cleaned in a plastic bag (in this case, the scales will not fly apart). Peel the hands. Begin to clean from the dark side.
Cutting and Gutting
Supermarkets serve carcasses that have already been cut, but if the bones are not removed, it is easy to do it yourself at home.
- With a sharp knife cut off the tail and fins.
- Having made an incision near the head, it is removed along with the insides. It’s important not to damage the gallbladder, because
- if it bursts, the dish may become unpleasant.
- If the entrails cannot be removed, it can be cleaned starting from the top.
Fillet cut
Cutting flounder on filet is not an easy task. Pieces are softer if they are large in size. Fish without skin is cut with a long and thin knife.
Follow this plan when cutting on filet:
- Draw a longitudinal incision along the ridge from tail to head.
- Cut along the bones.
- Insert the tip of the knife into the incision and separate the pulp, gliding over the bones.
- Repeat on the other side.
Features of cleaning fresh flounder
The process of cleaning fresh flounder is slightly different from cleaning frozen. First you need to wash the fish and dry. You can use a paper towel for drying or leave to dry in the fresh air. Next, you need to cut the fins, head and skin. Scales with fresh fish can not be removed. After cleaning, rinse in running water for 2 minutes, leave for 10-15 minutes in slightly salted water or milk.
How to prepare flounder for frying, cooking and baking
When preparing a flounder for roasting, it is not necessary to clean your head. When frying and boiling, this must be done. To make the meat more tender, it can be put in milk. In order not to soften - in salted water for 10-15 minutes. Salt must be before the baking process. Grate with spices to add flavor.
Useful Tips
There are some tips that make cleaning easier before cooking:
- Choose a fresh flounder - it is better to cleanse.
- Hard scales are better removed if you pre-soak the carcass.
- A hard sponge can be used to treat the skin.
- To make the dish tender and tasty, the carcass can be soaked in milk for 30 minutes.
Cleaning flounder and cooking meals will be simple if you follow the plan. With your own hands, the processed fish will turn out tastier, because you do it for yourself and you will be sure that there are no bones left. Such a healthy, tasty and vitamin-rich product should be on the table. Be sure that you spent 15-20 minutes cleaning for good reason.
Loading ...
