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A very satisfactory way to dress a fish is to allow the fish dealer do it for you .Simply indicate what you want done or the dish that you intend to prepare and the dealer will dress your purchase as required.
Scaling
Cleaning
- Cleaning has as its object the removal of the viscera, and can be carried out in several ways. The first is to slit open the belly of the fish and take out the organs . Alternatively , a cut may be made through the body wall just behind the gill slits and extended downward. A second similar cut is made on the other side , the two joining at the bottom. The body of the fish is held with one hand while the other hand elevates the head . The viscera, which remain attached to the head , are thus pulled from the body cavity. If desired ,the head can be removed by extending the two cuts upward so they join at the top of the body and cutting throught the backbone. The head and vicera are then separated from the body. A third way to clean a fish is to open the gill slits,remove the gills , insert one or more fingers into the body cavity through opening thus made , and then , with twirling and scraping movements of the fingers , pull the viscera out of the body.
Filleting
- To fillet,lay the fish on a cutting board. Holding it securely with one hand , cut a slit down its back of the fish from head to tail with a sharp knife . Then , slice into the fish , either at the tail or behind the gills , and then draw the knife along the backbone to the other end of the fish. Repeat the process on the other side.
Skinning
- Skinning is required in recipes in which only the meat of a fish is used. The fish is placed on a cutting board and a shallow cut is made with a sharp knife through the ski at the tail all the way around the body of the fish . By working the blade of the knife between the skin and the flesh on one side of the fish , a piece of skin large enough to be grasped is freed. Then, while one hand holds the tail securely to the cutting board , the other hand , its fingers dipped in salt to get a better grip , pulls the skin away from the body towards the head of the fish . At the head , a second cut is made through the skin around the body ,the skin is loosened on the opposite side , and then stripped from the body from head to tail . Following this , the fish is filleted.
Freezing
- If it is necessary to store fish , it should be blotted dry and placed in the freezing compartment of a refrigerator at 0 F. , or the coldest possible setting . The day before it is to be used , it should be taken out of the freezer , put into the refrigerator compartment , and allowed to thaw there overnight.
Scoring
- Scroing allows the flavors of other ingredients to penetrate the fish , permits more even cooking , and increases the area of crisp crust in fried fish. To score , lay the fish on a cutting borad , slice into the flesh to open one or more slashes in its side , and then turn it over and do the same on the other side.
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