How to cook fish fillet. How to cut fish: instructions, recommendations and useful tips. Tuna in a frying pan

step by step recipe with photo

The principle of filleting is the same for all types of fish, but some of them are easier to fillet, some are more difficult, and some simply do not make sense. The larger the fish and the fewer bones it has, the easier it is to separate the fillet, and the greater the yield. For example, excellent pieces of meat will be obtained from catfish, trout, large pike perch and silver carp. Easy to cut sea ​​fish– hake, pollock, mackerel, herring. But for small river fish - crucian carp, small carp, perch, silver carp - it is better to find another use, since their fillet part is very thin, and removing small bones will lengthen the process several times.

We will need

• sharp knife
• a board that you use only for fish products
• kitchen scissors
• scraper for cleaning scales
• any fish

Fish cutting process

1. Rinse the fish in running water. Lay it on the board with your head facing you. It is advisable to use a plastic or glass board. You can line a wooden one with foil or parchment. Using a scraper, remove scales from the tail to the head. You can clean it with a regular knife, but a scraper is safer. To prevent scales from flying all over the kitchen, place the fish carcass in a bowl of water and do this procedure under water. After cleaning, rinse the fish well.

2. Now take kitchen scissors and trim the fins on all sides and the tail.

3. Using a sharp knife, rip open the abdomen, starting from the head and continuing to the tail. Remove all entrails. Place the fish in the sink and rinse well under running water. Take a washcloth or piece of cloth and remove the black films.

4. Dry the washed fish with a paper towel or napkins inside and out.

5. Turn the fish over with its back facing you. At the base of the head, make a cut with a knife, resting against the spinal bone.

6. Using a sharp knife, begin to separate the loin, pressing the blade of the knife against the ridge. If your hands slip over the fish, you can dip your fingers in salt.

7. Gradually lower yourself towards the belly along the entire length of the fish. Stay as close to the fish's skeleton as possible to minimize fillet loss.

8. One fillet is ready. Turn the fish over and cut the second fillet in the same way.

9. Remove small bones on both fillet pieces with tweezers. Don't throw away your spine and head. You can make delicious fish soup from them. Just remove the gills and eyes first.

10. Trim the fillet pieces and start preparing delicious dishes! If desired, the skin can be removed. If you fry the fillet, it is better not to remove the skin. Delicious experiments to you!

Note to the hostess

1. Wooden planks are familiar, affordable, but unhygienic. Glass substrates are much more expensive and are vulnerable to the kind of mechanical stress that is inevitable when cutting most types of fish. An ingenious kitchen gadget - a thick silicone mat: with excessive force, it can be scratched a little, but it is difficult to cut through; it does not slip even on a wet tabletop and does not accumulate odors. It is easier to wash it than a porcelain saucer (by the way, they do this in three waters: cold, hot and cold again). Previously, products made from high-quality silicone were expensive, but now they have become cheaper. For those who regularly prepare seafood, such equipment is a must have.

2. Gills, eyes, fins and other unappetizing fragments of the carcass will certainly go into the waste bucket. It is doubtful that the owner will immediately go to empty it into the garbage chute. Meanwhile, after a short time, the trimmings will begin to smell strongly and unpleasantly - fishy spirit will definitely seep through the lid. Helpful advice: inedible parts of the fish should be placed in a safe, intact container right during the cutting process. plastic bag, or better yet, several. Then the neck of the bag will need to be tightened with a rubber band. Now you can throw it away.

Every housewife should know how to cook fish fillet. Modern cooking is rich in a huge variety of recipes. Dishes made from red and white fish will be equally tasty and at the same time completely different. The good thing about sirloin is that you can remove the bones from it and leave clean meat, juicy and full of flavor. It can be fried in a frying pan, baked in the oven, stewed in a slow cooker, marinated, etc. Each dish is unique and unsurpassed in its own way.

In a frying pan

Have guests on the doorstep or urgently need to prepare dinner for the family? Then you need to know how to quickly cook white fish fillet. For such emergencies, it is a good idea to keep a small supply of frozen fillets in your freezer.

Ingredients:

Cooking method:

1. Without defrosting, cut the fish into large pieces so that they fit in the frying pan.
2. Heat a frying pan and fry the fish in butter.
3. Boil rice or asparagus.
4. Serve with butter and white wine.

Fish fillet in batter in a frying pan

Ingredients:

• pangasius;
• egg;
• flour;
• milk;
• White wine;
• salt pepper.

Cooking method:

1. Cut the pangasius into pieces.
2. Mix an egg, a spoonful of wine, flour, a little milk or water, and spices.
3. Dip each piece in batter and fry in a frying pan in oil.
4. Very tasty and filling.

Tuna in a frying pan

Ingredients:

• tuna;
• olive oil;
• sea ​​salt.

Cooking method:

1. Cut the fillet into portioned steaks.
2. Heat oil in a frying pan and fry the fish for 1-2 minutes on each side.
3. It is best to cook it on a grill pan.
4. To sprinkle sea ​​salt ready dish.
5. Serve with vegetable salad.
6. You can cook it in a slow cooker in frying mode.

In the oven

Baking is a great cooking method for any product, not just fish dishes. Cooking in the oven allows you to retain more useful elements in food.

Various temperature conditions provide the opportunity to prepare the same set of ingredients in completely different ways. In addition, you can use foil or a baking bag to keep the dish juicy and flavorful.

Casserole with red fish

Ingredients:

Cooking method:

1. Peel pink salmon from skin and bones.
2. Peel the potatoes and cut into slices, the same goes for the champignons.
3. Place the potatoes in the pan, layer the fillet on top, then the mushrooms.
4. Combine cream and spices in a bowl and whisk.
5. Pour cream over the casserole and bake in the oven for 1 hour.

Red fish fillet in the oven

Ingredients:

• salmon fillet, salmon or other red fish;
• lemon;
• salt pepper.

Cooking method:

1. Cut the fish into strips along with the skin.
2. Place a portion of red fish on the foil.
3. Season and place a thin slice of lemon on top.
4. Wrap the foil, leaving a small gap at the top.
5. Bake in the oven for 30 minutes.

White fish in the oven

Ingredients:

• hake or cod;
• assorted vegetables: broccoli, potatoes, green beans, zucchini, tomatoes, peppers, etc.;
• seasonings;
• lemon.

Cooking method:

1. Place vegetables and potatoes, cut into strips, into the mold.
2. Sprinkle the fish with lemon juice.
3. Season all this and add salt.
4. Bake in the oven until the potatoes are ready.
5. This dish can be prepared in a slow cooker using the baking mode.

On the grill

How to deliciously cook fatty fish fillets? The best way turns out to be a barbecue! You can make a kebab or grill option.

Ingredients:

Cooking method:

1. Cut the catfish and remove the fillet, leaving the skin on.
2. Cut the onion into rings.
3. In a bowl, mix pieces of catfish, onion, pour wine over everything, salt and pepper.
4. Leave to marinate for at least 3 hours.
5. Place the pieces on skewers along with the onions.
6. This kebab is prepared very quickly. It turns out very tasty!

White fish on the grill

Ingredients:

• mackerel;
• mayonnaise;
• seasoning for fish;
• white wine or wine vinegar.

Cooking method:

1. Cut off all excess from the mackerel, leaving only the fleshy fillet part.
2. In a bowl, mix fish, chopped onion, mayonnaise, spices, pour in a little wine or vinegar.
3. Press down with a weight and leave for 1 hour.
4. Divide into portions and wrap each in foil in an envelope to prevent the juice from spilling out during baking.
5. Place “envelopes” on the grill grate.
6. After 20-30 minutes the dish is ready.
7. You can prepare this recipe in the oven at home.

For a couple

Steamed dishes are not only very tasty, but also healthy. A huge advantage of this method of processing fish is that it cooks quickly and evenly, all excess fat flows down, while the natural juice is preserved, and the vitamins do not have time to decompose.

Most often you can see recipes with red fish in a double boiler. Instead of this unit, you can use a special pan.

Ingredients:

Cooking method:

1. Throw a slice of lemon and some herbs into the water. They will give the finished product a special refined aroma.
2. Cut the salmon into portions, separate the fillet from the skin and remove the bones.
3. Salt and pepper.
4. Season vegetables: broccoli, carrots, green beans or any other assortment.
5. When the water has boiled, place vegetables and fish on the bottom of the steamer.
6. Cover with a lid. You need to keep the food for 5-7 minutes until it is completely ready.
7. If the inside of the salmon remains pink, not pale, then everything is done correctly.

Frozen pangasius or hake fillets can be prepared in a similar way. If you use additional marinade, you will have to defrost the fish first, but if you decide to limit yourself to just salt and pepper, you can put it directly in ice.

Pangasius in honey marinade

Ingredients:

Cooking method:

1. In a bowl, mix 1 tablespoon each of honey, wine and lemon juice.
2. Add salt, pepper, oregano.
3. Thaw the pangasius, remove the bones and cut into portions.
4. Roll the fillet in the marinade.
5. Cut the onion into half rings and sprinkle over the fillets.
6. Leave to marinate for an hour.
7. Heat water, add herbs, lemon and pour in a little wine.
8. Place the fish. Cook for a maximum of 5 minutes.
9. Fry the onion in batter in vegetable oil.

Similar recipes can also be prepared in a multicooker, if the model supports the steaming function.

In a slow cooker

You can also cook fish fillets in a slow cooker.

Cod with olives

Ingredients:

Cooking method:

1. Set the multicooker to stewing mode.
2. Pour olive oil and place cod in a bowl.
3. Place capers and chopped olives on top, then whole tomatoes, season.
4. Let it simmer for 30 minutes.

Dishes stewed with vegetables are best prepared from white fish.

Ingredients:

• flounder fillet;
• carrot;
• Bell pepper;
• zucchini;
• tomato juice or tomatoes;
• spices.

Cooking method:

1. Cut the vegetables into strips and the onion into half rings.
2. Pour oil and add vegetables.
3. Set the multicooker to fry for 15 minutes.
4. Chop the flounder and place in a bowl.
5. Pour tomatoes over everything and season.
6. Set the multicooker to simmer mode for 30 minutes.

Red fish in a slow cooker

Ingredients:

• pink salmon;
• lemon;
• vegetable mix.

Cooking method:

1. Place vegetables in a bowl and pink salmon fillet on top.
2. Cut the lemon into thin slices and place on top of the pink salmon.
3. Set the baking mode for 30 - 40 minutes.
4. This dish can also be prepared in the oven, and it turns out just as good.

Marinated fillet

If you are interested in how to cook red fish fillet in an unusual way, you should try the marinating method. This is actually a very simple method. It works equally well for both red and white fish.

Ingredients:

Cooking method:

1. Remove the skin from the fish and remove the bones.
2. Sprinkle with lemon, rub with a mixture of salt and sugar.
3. Leave in the container under cling film, turn over after half an hour.
4. After another 30 minutes, drain the liquid. Pour cold water over the fillets.
5. Add sauce as desired; it’s also very tasty without it.
6. Within 2-3 days you need to periodically turn the workpiece over.
7. Finely chop the dill and roll the finished fish in it.
8. You can eat it this way or bake it in the oven with wine.
9. In this case heat treatment done on the second day of marinating, and then cover the dish with cling film and refrigerate for another day or two.

Fish is always a winning option for a weekday lunch or a holiday dinner. It can be prepared in almost any way: in a frying pan, in a slow cooker or in the oven, it always turns out very tasty. It goes best with vegetables, potatoes and rice.

Such cutlets from any red fish turn out to be very soft, tender and, of course, tasty.
I am ready to recommend and recommend this recipe because it is very simple, very fast, very bright and VERY TASTY!

500 g lean red fish fillet
1 small onion
3 tbsp. l. mayonnaise
1 tsp. salt
2 eggs
100 g cheese
3 tbsp. l. starch
vegetable oil for frying

Cut the fish fillet into small pieces.

Grate the onion on a fine grater. Grated onion gives salmon cutlets a special juiciness and tenderness.
Then we wash ourselves, add this mass and add 3 tbsp. l. mayonnaise.
Mix quickly and set aside for at least 2 hours. If you have to keep the cutlets longer, it is better to put them in the refrigerator.
When it’s time to cook the fish cutlets, take out our mixture and beat 2 eggs into it. Add salt, fish spices, grated cheese.
Then add 3 tbsp. l. potato starch. Mix the whole mass thoroughly. The mass turns out to be quite thick. Let stand for another 10 - 15 minutes. Heat vegetable oil in a frying pan.
Carefully place a tablespoon of the mixture into hot oil, like pancakes, and fry on both sides.
These red fish cutlets (however, white fish will make such cutlets no less tasty) can be served either hot or cold, with a side dish of potatoes, rice or vegetables, or without a side dish as a cold appetizer.

MACKELER BAKED IN THE OVEN

Mackerel
Garlic
Parsley
Dill
Green onion
Salt
Pepper
Lemon juice

First, properly process the mackerel - remove the giblets, clean it, wash it again. After this, the fish should be dried a little by blotting with a towel.
Remember forever - fish do not take well to the fact that unnecessary residual moisture may remain on it after processing!
Then finely chop the garlic, and also finely chop the prepared greens.
After this, the fish must be rubbed with salt and pepper, and garlic and herbs must be placed in the belly of the mackerel, thoroughly mixed with each other.
Then take regular food foil and place the fish belly up. If you have chopped a lot of garlic, you can sprinkle it on top of the mackerel. Before putting the mackerel in the oven, it must be cut into portions, since after cooking it will be very difficult to do. This only applies to this species fish Afterwards, the marinated mackerel is wrapped in foil, like a pie.
A little culinary trick - you need to ensure that the foil does not stick to the fish too tightly, there should be a small air gap.
The fish carcasses should be placed on a baking sheet with the belly up and placed in a heated oven. You can put vegetables, such as tomatoes, onions, lemon, cut into rings, between the pieces of mackerel. This way the mackerel is baked for about half an hour. After baking, the foil is carefully cut on top, and the fish is sprinkled with lemon juice.
Serve the fish, decorate with herbs and lemon slices. That's it, the mackerel is ready and waiting for its place of honor on your table!

FISH WITH SURPRISE

Take 2 approximately identical fish fillets, about 600 grams.
I bought pangasius fillets, but you can use any kind.
Making the marinade:
250 ml water,
2 tbsp. l.vinegar
100 ml vegetable oil,
salt pepper

We marinate our fish for 20 - 30 minutes. While the fish is marinating, prepare the filling:
150 g hard cheese
2 eggs
2 onions
1 bunch of parsley

Minced meat: chop the onion, fry, chop the parsley, finely chop the eggs.
Mix eggs, onion, parsley.
Place one piece of fillet on greased foil, sprinkle with grated cheese, then add a layer of minced meat, sprinkle with cheese again and cover with the second fillet. I also spread mayonnaise on top, but this is not necessary.
Cover the foil with an envelope, place on a baking sheet and bake in the oven at 250°C for 20 minutes. This fish can be eaten either hot or cold.

FISH BALLS IN Puff Pastry

These balls invariably enjoy great success and not without reason, since when easy preparation They look very cute and, of course, are very tasty.

Puff pastry– 450 g
fish fillet – 400 g
onion – 1 pc.
egg yolk for lubrication
salt

Grind the fish fillet (any fish - cod, pike perch, hake, pink salmon... But this time I had leftover trout, fatty and juicy, so I did without onions) in a blender or mince along with the onion.
Add salt and pepper to taste. From the resulting minced meat, form 24 balls, the size of Walnut. Defrost the layers of puff pastry, cut into strips about 1 cm wide. Wrap each ball with strips of dough in the same way as threads are wound around a ball. Usually 2 strips are needed for 1 ball.
Grease the finished balls with egg yolk and, placing them on a baking sheet, place them in the oven to bake at 200°C for 25 - 30 minutes.

MACKELER, LIGHT SALTED

Method 1 for 2 mackerel:
water - 350 - 400 ml
salt - 2 tsp.
coriander seeds - 3/4 tsp.
peppercorns - 1/2 tsp.
bay leaf - 3 pcs.

Dissolve salt in water. Clean the fish from the entrails, cut into pieces and place in a bowl. Add spices, mix, add water and salt. Leave to marinate for a day in the refrigerator.

Method 2:
Almost everything is the same, only a mixture of salt and ground black pepper + bay leaf + allspice and cloves (2 pieces for 2 medium fish). Sprinkle the fish with a mixture of pepper and salt, place bay leaves on top and bottom, add spices mixed in and leave in the room for 12 hours, then in the refrigerator for 2 hours and that’s it! Very tender and lightly salted.

FISH BAKED IN FOIL

We take any fish (trout in the photo). Wash and remove fins and scales. Grate carrots, cut onions into thin half rings, and cut tomatoes into slices. Cut the lemon into rings, and then in half (in principle, you can do without lemon). Tear off a piece of foil.
We put a little onion on it, then the fish (after adding a little salt and pepper), then carrots, and tomatoes on top.
I put lemon slices inside the fish. Cover the fish with foil and place it in an oven preheated to 180 - 200°C for 15 - 30 minutes (depending on the fish and, of course, the oven).

FISH FILLET IN CHEESE BATTER

4 pangasius fillets (or other fish)
3 eggs
150 ml milk
100 g flour (I used less)
50 g cheese
salt pepper

Finely grate the cheese. Mix eggs, milk and flour until smooth. Add cheese. Mix everything thoroughly. Dip each piece of fish into the batter and fry.

FISH IN ARABIC

Take a large carp or mush, carefully gut it, make several longitudinal cuts and lightly, very slightly, fry on both sides in vegetable oil.
Then fry together 100 g of raisins, coarsely chopped walnuts, almonds, prunes and dried apricots in the same oil. Stuff the carp with the whole mixture, salt and pepper, sprinkle it
butter and lemon juice and bake in the oven at 250°C.
While the fish is baking, take several large tomatoes, pierce them with a fork and fry them whole in the same oil in which the fish and filling were fried. Just before the fish is ready, remove it from the oven, cover it with roasted tomatoes and finish cooking.

FISH IN A COAT OF POTATOES

Salt the fish fillet (I had sole), put it in a beaten egg, cover one side with potato scales and place it in a hot frying pan with oil.
Then cover the other side with scales and fry too. Place in the remaining oil green onions(unfortunately I didn’t have one) and spoon it on top of the fish. Serve with salad.

MACKERL SCHNITZEL

Chilled mackerel - 2 pcs.,
1 egg,
2 tbsp. l. sour cream,
2 tbsp. l. vegetable oil,
ground black pepper,
a pinch of salt.

Rinse the mackerel well. Cut it along the belly, carefully cut out the backbone with bones. In this case, the two halves of the fish should remain connected to each other.
Remove the skin from the fish and carefully trim the dorsal fins.
Rinse the fish fillets and dry them a little (or dry with a towel).
Salt and pepper the fillet, brush with sour cream on both sides. Leave for 20 minutes to soak.
Beat the egg and spread evenly over the fish fillet (on both sides).
Heat the frying pan and pour in the required amount of vegetable oil.
oils Before frying the fish, remove any remaining egg from its surface (shake the fillet a little).
Fry the mackerel schnitzel for 3 minutes on one side and 2 on the other (over fairly high heat).
Place the schnitzel on plates and serve a side dish (rice or potatoes).

FISH CASSERLE

Fish (fillet) - 600 g
potatoes (boiled) - 4 - 5 pcs.
onion - 1 pc.
carrots - 3 pcs.
bread - 4 slices
milk
salt
dill
spices for fish
egg

Grate the potatoes and mix with the fried onions and carrots. Salt, pepper, add your favorite spices. Mix. Make minced fish fillet. Soak the bread in water or milk and squeeze. Mix with minced fish. Finely chop the parsley and dill, add to the minced meat, mix thoroughly. Add salt, pepper and spices to taste, stir.
Grease a baking dish with oil and place half of the vegetables.
Place minced fish on top of the vegetables. Place the rest of the vegetables on top of the minced meat. Flatten. Brush the top of the casserole with beaten egg.
Bake the dish in an oven preheated to 180°C for 40 minutes. Serve warm.

FRIED CROCKPICK ACCORDING TO VLAD PISKUNOV'S RECIPE

The recipe is simple, but the end result is very beautiful. Besides
This is a great way to fry crucian carp so that the smallest bones become completely fragile and do not interfere with enjoying the taste of the fish.
The fish must be cleaned and gutted; it is better to cut off the fins and tail with scissors. Using a sharp knife, make diamond-shaped cuts all the way to the ridge, as shown in the photographs. When making cuts, you will hear small bones being cut, which are especially numerous near the tail of the fish. There is no need to make cuts on the belly, where the crucian carp has ribs. The ribs will still not be able to fry to the point of brittleness. And they do not cause such inconvenience as small bones.
Lightly salt the fish. Keep in mind that fish cut in this way requires much less salt than fish fried whole and without cuts. So don't overdo it, please.
In a deep frying pan, preferably non-stick or cast iron,
heat 300 ml of vegetable oil. Heat it up to high
a light smoke appeared on the surface. You can simply fry crucian carp in this oil, and it will turn out very tasty, but I recommend adding Asian notes to this dish. To do this, you need to throw a slightly crushed clove of garlic and a few slices of ginger into the oil. They will give their spicy aromas to the oil, and the oil will give them to the fish. It will turn out amazing. Carefully place the fish (it splashes!) in the oil and fry for 5 minutes on each side. You need to fry each fish separately, then the oil will remain hot enough.
Place the finished fish on a plate. Lightly sprinkle with a mixture of lime juice and sesame oil (5-6 drops of oil per 1 tablespoon of juice). Pairs wonderfully with cold dry white wine.

SKABES WITH PRAWNS (FISH) AND CHEESE IN Puff Pastry

A very simple, but at the same time original appetizer. I think you can
use other ingredients - pieces of vegetables (cauliflower,
broccoli, sweet peppers) chicken, liver, only cheese remains unchanged. Serve warm.
I did a small amount of, So:

Shrimp (trout) – 100 g
hard cheese - 100 g
puff pastry without yeast – 125 g
yolk 1 egg for greasing kebabs
salt

Thaw the shrimp, rinse and dry with a paper towel.
Cut the fish fillet into pieces with a side of 2 cm. Cut the cheese into small cubes. Roll out the dough slightly and cut into ribbons about 2 cm wide.
Thread alternating shrimp (fish) and pieces of cheese onto wooden skewers and wrap each skewer with a dough ribbon.
Grease with yolk. Bake in the oven at 180 - 200°C for about 20 minutes.
If prepared in advance, it is better to reheat in the microwave or oven before serving.

RICE CASSERLE WITH FISH

1 large fish (I used pink salmon)
1.5 tbsp. rice
3 large carrots
2 onions
150 g sour cream
100 g cheese
salt spices

Boil the rice until half cooked. Fry carrots with onions. Cut the prepared fish into portions. We put rice in the form, then we drown the pieces of fish into the rice. Top with a layer of fried vegetables. Fill everything with sour cream, if necessary, you can add 0.5 tbsp. water. Place the mold in the oven for 40 minutes. 10 minutes before ready, remove and sprinkle with cheese.

KOREAN HERRING

1 kg fresh herring
5 onions
1 glass of vinegar
0.5 tbsp. rast. oils
1 tsp. allspice
2 tsp. ground red pepper
1 tbsp. l. salt
1 tbsp. l. tomato paste

The most difficult thing in this recipe is preparing the herring fillet. And everything else is a couple of trifles!
So let's get started!
Vegetable oil, tomato paste boil, add vinegar and cool. Put all the spices under the cooled marinade: 2 types of peppers, salt. I would like to draw your attention to the fact that the peppercorns used are allspice, not black (otherwise it will turn out too spicy and not so fragrant!). It's time to get covered in herring! Clean the fish, but do not peel the skin, and fillet it.
The recipe is a recipe, but no one canceled their variations! That's why I'm in
ingredients I honestly wrote about 5 onions, but in fact, I
I put a lot, because it turns out so delicious!!!
Cut the onion into rings, add to the marinade with spices and that’s it
mix. Place the fillet in a container, such as a regular saucepan,
transferring with the mixture. Cover the top with an inverted plate and place a small load - at least a jar of water. It remains to endure 3 - 4 hours. And you can treat yourself! And if you do it at night - absolutely exclusively!

PIE WITH FISH AND PINEAPPLE

The main thing here is the combination of carrot and pineapple filling with smoked fish. It's amazingly delicious! Mine were delighted. The dough is thin, soft, crumbly, and the combination of smoked fish with the sweetness of carrots and the spiciness of pineapple is very harmonious!

Flour 300 g
butter 100 g
sour cream 150 g
baking powder 1 tsp.
salt 1/3 tsp.

Filling:
hot fish (salmon) 0.5 whole fish
carrots 400 g
onion 200 g
pineapple 300 g
1 egg

Softened butter Rub with flour into crumbs using your hands.
Add salt and baking powder to the sour cream, mix and pour into the butter crumbs, form the dough into a soft ball, and put in the refrigerator.
Break the hot smoked salmon (half the fish) into small pieces, removing the bones. Divide the egg into white and yolk. Mix the white into the fish, and add 1 tbsp to the yolk. l. water and leave to grease the pie.
Sauté chopped onions and grated carrots. Cut the pineapple (I used fresh, but canned will do).
Remove the dough from the refrigerator, roll out into an oblong sheet,
pan size. Cut out the base for the pie into an oval shape.
transfer it to a baking sheet. Gather the dough scraps into a ball.
On the dough base, stepping back from the edge, place half of the carrots and onions in succession, then the whole fish.
Cover the fish with the remaining carrot filling and cut the dough
stripes along the entire perimeter, leaving the ends free. Lubricate the strips with yolk.
We form the pie: cover the filling with the “nose” of our fish, and place the strips along the edges of the pie on top of each other crosswise, along the entire perimeter, brushing with yolk. We cut the tail into a fan.
Roll out the remaining dough and cut into strips. Place the strips on top of the filling parallel to each other and brush with yolk.
Now we decorate our fish with pineapple pieces. In the spaces between the dough strips we insert pineapple pieces close to each other, like scales.
We decorate the tail and nose of the fish with pineapple. The whole pie carefully
grease with yolk. Bake at 185°C for about 35 - 40 minutes. (focus on the readiness of the dough).
Remove the finished pie from the oven, cover with parchment and a towel, and cool slightly.
Very tasty in warm. A cooled and reheated pie is no worse.

BON APPETIT!!!

Today, probably everyone knows that fish (river and especially sea fish) is a valuable and useful product for the body, a real storehouse of microelements and amino acids necessary for a person to function properly. It is no coincidence that people living in the Primorye region have long been famous for their longevity and health - physical and mental. But at the same time, not every housewife or home cook has information on how to cut fish according to all the rules so that it retains its maximum benefits and at the same time gets rid of even small bones. In this article we will try to fill this gap.

Tools

Some people think that it is quite difficult to free these cold-blooded creatures from their bones, especially the small ones. But it's actually quite simple. Let's practice together, maybe a couple of fish will go away for training, but the third one will most likely be cleaned in an ideal way. But before you cut the fish, you still need to acquire necessary tool. We will need:

• kitchen scissors for cutting fins;
• knife for removing scales;
• a sharp knife with a thin blade for separating the pulp from the bones;
• long board for cutting carcasses;
• tweezers (but you can do without them);
• and, of course, the fish itself.

With this minimum set you can begin to take action. By the way, regarding the paring knife: the simplest and most popular tool among people is a butter knife (with small teeth) or a vegetable knife (short). You can, of course, use modern technologies: fish scalers various types, if you have them in stock. But an ordinary potato knife will be quite enough.

detailed master class

Several life hacks from experienced cleaners

How to gut?

After making sure that the entire carcass is cleared of small scales (especially look closely near the tail), we proceed to gutting.

1. How to properly cut fish, freeing it from the entrails? First, you should wash it thoroughly to remove any remaining scales.
2. We put the carcass on cutting board(we repeat, it should be narrow, but long enough for the fish to fit on it) head away from you.
3. Holding the carcass with your hand, insert the end of the knife into the hole on the abdomen and make a longitudinal cut towards the head to its very base (the knife should not be immersed too deep so that the insides are not damaged or spread), dividing in half the bony part at the base of the lower jaw, located between the fish's fins (front).
4. We remove the entrails by grabbing them with our fingers near the base of the fish's head. For squeamish housewives: you can use large tweezers for these purposes. We take out the entire intestine. Separate the liver and caviar, if available. Be sure to remove the film that covers abdominal cavity so that it does not become bitter when cooked.

Head

What to do with The question is by no means idle. Before cutting the fish into fillets, this very head, of course, must be cut off at the very base. But if you are going to store a fresh carcass in the freezer or want to cook the entire inhabitant of the depths, that is, along with the head, then it will be extremely necessary to remove the gills. This is done using kitchen scissors. After everything, do not forget to thoroughly rinse the fish again before cooking it, preferably under running water.

How to fillet fish correctly?

Some perceive such manipulations as the highest aerobatics of culinary art, but in fact there is nothing too complicated in the process - you only need a sharp knife and skills that are acquired through experience.

red fish

A few words about this beauty of the seas and rivers, which Lately accessible and popular among the population. How to cut red fish - trout or salmon, for example? The algorithm of actions and tools are approximately the same, but there are some nuances. Today we will tell you how to fillet red fish (let it be salmon).

Who dreams about what?

And finally: do you know what it means if you had to cut fish in a dream, especially live fish? Such a dream is not entirely good, according to many modern and ancient dream books. It can mean an imminent loss of health (by you or loved ones), dissatisfaction with your position and appearance. And if a woman dreams of cutting fish, then she will not give in to her hobbies and sympathies towards a man. But cleaning fish in a dream means quickly overcoming difficulties, and preparing it means material well-being.

Pinworms in children (symptoms and treatment are determined by a pediatrician after examining the patient) develop in the rectum, starting from the first day, they grow and live there.

Why are pinworms dangerous in adults?

Helminthiasis is a serious problem that causes many complications. The waste products of pinworms are toxic to the human body and often provoke allergic reactions, leukocytosis. Due to enterobiasis, immunity is reduced, which leads not only to frequent colds, but also disrupts the production of antibodies during vaccination. This makes the prevention of influenza, polio, whooping cough and other infectious diseases ineffective.

If there are a lot of worms in the body, they can clog the intestinal lumen and cause obstruction. In advanced cases, pinworms lead to vitamin deficiency in adults; against this background, vitamin deficiency and protein deficiency often develop. Enterobiasis often causes damage nervous system, gastrointestinal tract, gastric erosions, internal hemorrhage, peritonitis. In women, pinworms can penetrate the genitals, causing inflammation of the ovaries or fallopian tubes.

Symptoms

Clinical signs after pinworm infection will help the doctor establish a preliminary diagnosis and prescribe the child the most informative diagnostic method. Based on the results obtained, select a safe and effective treatment.

Pinworm eggs entering oral cavity happens unnoticed by humans. It happens that patients do not feel any changes in their condition for some time, and helminths are detected by chance, for example, during a mandatory preventive examination after a stool test. Only every third adult shows pronounced signs of helminthiasis.

First of all, severe itching in the anal area begins to bother you, which especially intensifies in the evening or at night. Then indigestion appears, the intestinal microflora is disturbed, and constipation or, conversely, diarrhea can be tormented. In advanced forms, enterobiasis can provoke seizures, inflammation Bladder, kidney dysfunction. Other signs of pinworms in adults:

• sleep disturbance, insomnia;
• irritability;
• malaise, increased fatigue;
• stomach ache;
• inflammation of the external genitalia in women;
• headache;
• dizziness;
• intestinal dysbiosis;
• heartburn;
• blood or mucus in stool;
• losing weight with a good appetite;
• nausea;
• swelling;
• itching around the anus;
• inflammation of perianal tissues, microcracks;
• bacterial dermatitis (with the addition of a bacterial infection).