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Encyklopédia rýb |
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It is relatively simple to clean a whole fish. First it is washed, then the belly is slit lengthwise and efficiently removed. It is to be particularly noted that the black skin should also be removed, since it makes the fish taste bitter. The inside and outside of the fish is then rinsed under cold water and dabbed with a paper towel until dry. If necessary, the scales are removed with the back of the knife or a fish scaler. The dorsal and tail fin can be cut off up to 1 cm, with kitchen scissers, thereby leaving the meat undamaged. The head can be separated using a sharp knife. After cleaning inside and outside the fish is rinsed again under cold water, never leave to stand in water. After rinsing dab dry with household crepe paper.
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