The spray is called small artistic fish of various species that belong to the family of herring. Among them are the most popular in cooking - it is sprats, anchovies, tulle. Fish size ranges from 6 to 17 cm.
Split is a popular snack. It is suitable for a feast with friends and to the anniversary evening. The only minus of the fish is the long cleaning process. Therefore, I do not always want to mess around with pickled or smoked tulka, although it is great. Do not give up pleasure, because there is a simple way to clean 700 g of fish in 7 minutes.
What is the difference between salted, fresh or smoked fish
The proposed way to prepare spinning to use is suitable for fresh-frozen and finished product. The difference consists in the details:
1. The rock ice cream is put for a few hours in the container so that it sacrifice it alone. It is undesirable to defrost her in the oven microwave or hot water. The muscles will lose elasticity, why meat will become soft, inelastic. Ground sprout is washed under running water several times, after cleaning.
2. Salted and pickled snack is washed at will. If the fish has a too pronounced taste or untidy look.
3. Smoked spinning spinning to water before cleaning is not required.
Step-by-step master class how to quickly clean the thief
To proceed to milling small fish, it is necessary to prepare a container (plastic bag) for waste, a plate for feeding, a cutting board and disposable gloves (optional).
1. Owing gloves, washed fish put on the table. Before you have a board and an empty plate. Board take plastic or glass, as the wooden quickly absorbs odors.
2. The entire spray volume is eliminated from the head with your fingers, without using a knife. For this, the carcass take in hand, pressing the index and thumb above the head. Throwing his head, pull out the insides. They are folded into the package for waste.
3. When the whole fish have a head removed, remove the bones.
Proper technique allows you to easily remove the ridge and small bones. To do this, the thumb is injected into the abdominal cavity and move to the tail, opening the carcass.
After it, they are put on the board, pressing the open fish on the ridge to the flat surface. At this time, the bones peel out, they are easier to remove them. Fish turn over, push the central bone with your fingers and pull. Together with it, small bones and tail are removed. In the hands remains fillet.
4. Pure fillet without bones and internally lay out on a plate in a circle. Inside the circle are placed several lobes of lemon and greens (in case the spray salted or pickled). If the fish is fresh, then it is ready for baking and roasting.
Watch the video
How quickly and simply clean the thief in 7 minutes, look at the video.