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Encyklopédia rýb |
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Large fish with a hard skin, e.g. swordfish, tuna fish etc, must be skinned from head to tail in strips with a knife, and then cut off. It is so robust and rough that it can remind you of a sheet of sandpaper used for wood processing.
The skin of flat fish, e.g. sole, is removed starting from the tail. It is thin, hard, very strong and difficult to separate from the meat when the fish is very fresh.
For monkfish, catfish and other soft skin fish the outer skin layer is peeled off, then the interior skin in the abdominal cavity is removed using a knife. Removing the internal soft skin, in some cases thick layers, can remind you of the trimming process in butcher's shops.
Eels and moray eels are best tied together at the head and hung up. The skin is detached at the cut open abdominal wall and head, then peeled down. Afterwards the dorsal bones can be cut out.
For other types of fish, a sharp knife edge is grazed over the already separated fish side with the skin is underneath. The skin of scaly fish can be re-used after scaling.
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