Presentation on the topic: “Processing scaly fish”
Prepared by: Master of Industrial Training
Amandosova Lazzat Umirzhanovna
1. Place the fish on a marked board (PC), with the tail and belly facing you.
2. Take the fish by the tail and clean it, starting from the tail to the head, first from the sides, then from the belly.
3. Cleanse carefully so as not to damage the skin.
1. Begin removing the fins, starting with the dorsal one. Place the fish on its side and cut through the flesh along the fin, first on one side, then on the other.
2. Using a knife, press the cut fins, and holding the fish by the tail, move it to the side, while the fin is easily removed.
3.Using this method eliminates the possibility of being pricked by the fin.
4.The anal fin and other fins are also removed.
- To remove the gills from the head, cuts are made on both sides under the gill covers and the eyes are removed.
- The fish is placed on the board with its head towards you, holding it with your left hand, an incision is made between the pectoral fins and the knife is brought to the head, with the tip towards you, cutting through the abdomen.
3. Having brought the knife to the head, carefully, without removing it from the abdomen, they lead it in the opposite direction, cutting the abdomen to the anus.
4. Carefully remove the entrails from the cut abdomen so as not to damage the gallbladder, and clean the internal cavity from the film.
1. The vertebral bone is removed through the abdomen:
- carefully separate the spine with bones from the pulp;
- break or cut with scissors the spine at the tail and head, remove it.
- The fish is cleaned of scales.
- A cut is made from head to tail along the back.
- Remove the entrails through the resulting hole.
- Cleaning fish from scales, removing fins.
- Using a medium chef's knife, cut the flesh of the gill covers on both sides, cut the vertebral bone and separate the head with part of the entrails.
3 .
Through the resulting hole, the remaining entrails are removed and the fish is cleaned of films (the belly remains intact).
4. The fish is washed, lightly dried and cut crosswise into round portions. Used for boiling, frying and stuffing .
1. When layering, three types of fillets are obtained:
a) fillet with skin, rib and vertebral bones;
b) fillet with skin and rib bones;
c) clean fillet.
2. To obtain fillets with skin on the costal and vertebral bones, the fish is cleaned of scales, the fins and head are removed, the abdomen is cut and the entrails are removed, washed and dried.
3. Cut the fillet, for which half of the fish (fillet) is cut from head to tail, moving the knife parallel to the spine, but so that there is no pulp left on it.
4. We get two fillets: with skin and rib bones - the upper fillet, with skin with rib bones and spine - the lower fillet. Cut the resulting fillets crosswise into portions.
5. To remove the vertebral bone, place the fillet with the vertebral bone on a board, skin side up. Starting from the head or tail, trim the flesh by cutting it off the vertebral bone, leaving the spine on the board.
1. Place the fillet with skin and rib bones on a board, skin side down, and, starting from the thicker part of the back flesh, cut off the bones and internal fin bones. .
2. To obtain a clean fillet, remove the skin. To do this, place the fillet on a cutting board, skin side down, and cut the flesh down to the skin, from the tail side; stepping back from its end by 1 cm. The incision is made carefully so as not to damage the skin; the knife is held close to the skin, cutting off the flesh of the fillet. Clean fillets are cut crosswise into portions or used to prepare cutlet and dumpling masses.
Removing scales
Removing fins
Removal of entrails through an incision in the abdomen
Removing the head
Washing
Removing the top fillet with rib bones. Fish stratification
Removal of the vertebral bone
Cutting rib bones from fillet
Removing skin from fillet
Slicing into portions
