Before undergoing any culinary manipulation, the fish must undergo pre-treatment such as: defrosting the fish at room temperature (if frozen), cleaning, removing the entrails and slicing.
When you have fresh fish in stock, you should not place heavy objects on it, as this may cause the gallbladder to burst and the meat to have a bitter aftertaste.
You need to clean the fish from the tail to the head. If the surface of the fish is slippery, before cleaning, rinse it with a concentrated solution of baking soda (2-4 tablespoons per 1 liter of water) or rub it with salt.
Cleaning the fish depends on the species. If it has scales, the fish is grabbed by the tail with the left hand, the knife with the blade against the scales is held with the right hand and they are scraped of, by being careful not to cut the skin of the fish with the knife.
The skin of some sea fish have a specific odor, so it needs to be removed.
If the fish fillet is removed from a flat fish, then the skin must definitely be removed. To begin, place the fish with the dark side up. Cut the base of the tail with a well-sharpened knife. With the same knife, grab the skin and separate it from the meat, so that you can hold it by hand.
With one hand you have to press the tail to the board (and to prevent the hand from slipping, press the tail with a linen towel), and with the other hand grab the separated edge of the skin and pull it away from you, ie to the head.
When you have reached the head, turn the fish on the other side. Remove the fish skin completely.
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