How to clean a baking macabrium. How to Separate Skombus: Cutting Methods, Step-by-step instructions, Useful Tips. Cleaning fresh-frozen or smoked mackerel

21.05.2021

Mackerel is good in any form and very popular on the table. She is bought smoked and salty, prepare various dishes from fresh fish.

The fish of this variety is very gentle to taste, satisfying and very tasty, and no doubt is very useful. It refers to such fish species that practically do not need to be cleaned, because it does not have scales.

Therefore, this will not present you any difficulty. Below is a step-by-step recommendation, how to do it right. Instead of Czech her thin skin, after heat treatment it becomes completely edible.

So in the fresh form you can not delete. That the owners pleases, so this is the complete absence of small bones in the fish. It can be completely baked with potatoes in the oven, only removing the head and inside.

In this fish, a greater amount of acid is very necessary organism, it is omega-3. The meat of mackerel is fat, and therefore very satisfying in any of her form.

If the fish is fresh, then it is better to be separated in a frozen state, then it is easier to do it. Do not forget that the gentle fish meat can be removed from the water.

Mackerel is a fish that will have to taste to many. There is a wide variety of preparation recipes. But how to clean the scumbers know not all. It should be noted that under the influence of heat treatment, the thin skin of this fish becomes soft. There are practically no small bones, so if there is no time for cleaning, you can safely send fish to a pan or a baking sheet. But for special cases you need to know how to clean the scumbro from bones and skin.

Important qualities of fish

Before highlighting the main question, it is worth paying a little time with the useful properties of mackerel.

This fish contains many nutrients in which the human body needs. For example, useful cholesterol. He needs those who suffer from cardiovascular diseases, as well as atherosclerosis.

As part of a mackerel a lot of fluorine with phosphorus and omega 3 fatty acids. Regular consumption of this fish in food reduces the risk of oncology. Useful influences on the human body include:

adjustment of blood sugar;
getting rid of various types of pain (head, articular);
restoration of cardiac activity;
positive effect on the condition of hair, skin and bone system;
purification of blood vessels;
improving memory.

It is worth noting that women who constantly use the scumbers are less likely to suffer from such a serious illness as breast cancer. They are also owners of gorgeous hair, leather and beautiful strong nails.

Mackerel cleaning: for and against

Mackerel is one of those fish, which instead of the scales are thin skin. So it is possible to fry or cook it without cleaning. In the process of heat treatment, the skin will become soft and quite edible.

Many love to smoke or marinate the scumbers. It is also necessary to do it in a skin. Remove it already in the process of use.

If you still want to cook pure mackerel fillets, the skin can be removed.

Step-by-step cleaning of mackerel

Many hostesses know how to clean the scumbers and save time. Better if the fish is slightly frozen. To do this, it should be obtained from the freezer and leave at room temperature for approximately an hour, no more.

How to clean the fresh-frozen mackerel for baking in the oven:

It is necessary to cut off the head and fins with the tail. Here, instead of a knife, it is better to use scissors.
Next, cut the abdomen and remove all the insides. A small knife is suitable for this purpose. If the whole black film fails to remove with a knife, you can use running water and rinse a pretty fish.
It is important to remember that there should not be a drop of black inside the mackerel, so that the dish does not become bitter.
Prepared carcass should be rinsed thoroughly.

In the resulting form, the fish can be seasoned and send prepared. But if, nevertheless, it was decided to remove the skin, a few more preparatory stages should be done:

Gently make a shallow incision on the back of the fish on the ridge.
With the help of a knife, lift the skin on the head of the fish and separate it from fillets.
All movements must be slow to prevent the breaking of a thin film.

If you need to get fille from the carcass, you should still do several manipulations:

Carcass cut along two halves.
Then you need to separate the ridge.
After that, inspect the fillet and remove the remaining bones. They are a bit, so this process will not take much time.

Cutting mackerel on fillet

How to clean the scumbers know not many know. This information will be very relevant to young mothers, because this fish grade is overly useful to children. It can be advantageous to diversify the kid's diet. How to clean fresh scumbers to prevent her for a child in the future:

Fish is well washed under running water.
Next, it is necessary to carry out a cross-cut for fish head. Home - back, end - belly.
Then continue the incision until the end of the abdomen. So all the insides will remain attached to the head of the mackerel.
Further to take care of the head. The intestines will be removed with it.
After that, cut the pancumber to the tails.
Further, starting from the head, separate all the bones, but leave them attached to the ridge.
The spin fillet gently disconnect from spinal bones.
All this must be done on both sides of the fish.
Then the skeleton of mackerel is easily disconnected from fillets.
To the skin remains the whole, the bone skeleton rises up.
Near the tail ridge must be broken.
Thus, all the bones of fish will remain in the hand, and on the board is pure mackerel fillets.

Several important advice for rapid and proper cleaning of mackerel:

to feel an absolutely every bone, it is necessary to defrost the fish well, otherwise there will be no dumps, high-quality fillets will not succeed;
having bought fresh scumbers in large quantities, it is better to immediately divide it on the fillet and remove into the freezer, to quickly cook dinner next time.

Step-by-step instructions for cutting mackerel on fillet

To carry out a piece of mackerel, the following kitchen tools will be required:

cutting board;
good knife.

How to quickly clean the scumbers:

From the side of the abdomen it is necessary to make a horizontal incision.
Knife carefully cleaned the intestine.
On both sides, a slightly above fins to carry out an incision at an angle of 35 degrees.
Then free the fish from all available fins.
From the abdomen remove the black film.
Along the ridge to make a shallow cut. Then continue it to the ridge bone itself.
Belubo Sprinkle to the base of the tail.
Now you can divide the scumbers into two halves.
Next separate the ridge bone.
Cut all parts of the fish where fins remained.
Then you should pay attention to the small bones. You can use conventional tweezers, so the cleaning process will noticeably speed up.
Mackerel fillet is completely ready. From it you can cook any dish.

The treatments from the mackerel are quite satisfying, and most importantly, useful. It has enough macro and trace elements. Its regular inclusion in the diet will improve the condition of the whole organism. Some, even nicknamed the scumbers - the elixir of youth.

The protein contained in this fish is absorbed by the body several times faster than what is contained in beef. Fat positively affects the vessels, expanding them. Vitamin group A rejuvenates the skin and mucous membranes. Phosphorus helps significantly in strengthening the bone system and teeth. Sulfur destroys the harmful bacteria contained in the human body. Selenium strengthens immunity.

Delete the intestines and the film is accurate and carefully. It is better if the meatball meat will not touch the water at all, so the unique taste of cooked dishes from this fish will remain.

Cleaning salted mackerel

Now we should figure out how to clean the salt mackerel. After all, most often in this kind it is preparing entirely.

There is nothing special here. If a whole salt carcass was bought, you can simply cut off your head and cut the fish to the portion pieces, put on the plate and sue in this form. Each piece is well cleaned in the process of use. The large bone of the ridge is removed, the film is separated.

If the mackerel is fed to the festive table in salt, then the cleaning process is practically no different from the fresh option.

First, it should be carefully separated fins.
Then remove a thin film.
If a carcass is a whole, then cut the abdomen and pull out the intestine with a black film.
Cut off your head and divide the carcass into two halves.
Where the ridge remained, separating it.
Prepared fillets cut into small portion pieces, just like salted herring.
For decoration, olives, olives, rolling of lemon or rings of the onions are used.

Cleaning smoked mackerel

Also worth knowing how to clean the mackerel in smoked form. There are no wisdom here. Most know that such a fish can be not cleaned in advance, but to feed entire pieces.

For a visually beautiful effect before feeding, you can:

get rid of fins;
remove bones;
leave fillets in the film and serve to the table.

The main stages of mackerel cleaning

Listed options will help all hostesses to answer the question, how to clean the scumbro.

Fish type is not important: be it frozen, fresh, salt or smoked carcass.

The main rule is a thorough cleaning from the intestines and the black film.
There are practically no small bones in this fish. Frequently easy to get rid of the ridge.
Even if the mackerel is cooked with bones, they are very easily separated, leaving a gentle and juicy fillet.

The listed advice will help even beginner hostesses to surprise their households with a delicious dinner.

How to cook a spubbling fresh-frozen in a microwave oven? Quickly and simple. Unless you are a resident of the Primorsky city, then you will have a freshly frozen mackerel. How to clean the scumbers are fresh-frozen?

Let's give the fish to easily. It is not necessary to clean it from scales, remove the skin - especially. Cut or leave your head - decide for yourself, but remember that juicier cooked with a fish head. We remove the insides, we are thoroughly rinsed and dry by a towel.

On portion slices, salt, rub the pepper, squeeze several lemon slices on it. Now lay out the pieces in the dishes for the microwave, cover the lid and cook for 10 minutes at 800 watts, after which we give a few minutes to stand up, without removing the covers. Your dinner is ready!

How tasty cooking a fresh-frozen saucepan in a saucepan. At the bottom lay a layer of lemon circles, to put pieces of fish, add a bay leaf and with a dozen pepper peas. Pour boiling water so that it covers fish, but no more, cook on a small fire. Put in the plates and sprinkle with small salt.

Gently and sophisticated

Since mackerel is a fatty fish, it is best obtained when baked in the oven. Just bake needed at low temperature. The easiest option is to sprinkle fish with spices for fish, you can sprinkle with lemon juice, wrap in foil and bake.

If you manage to put the fish in the abdrush, then inside the broth will be preserved, adding a parsley into which the parsley and squeezed lemon, you can make a beautiful sauce.

How to make a fresh-frozen mackerel with a bow. On the shelter, the fish will need five bulbs, a tablespoon of crushed stage, a bit of olive oil, crushed muscat, ground pepper, salt, lemon juice.

Onions chopping, mix with spices and lay the resulting mixture in the abdomen of trained fish. Fish wrap in foil or put in packages for baking and bake. To the finished fish to squeeze lemon. It turns out a very tender and tasty dish.

Festively

Fresh-frozen for solemn cases - stuffing it! In addition to fish, we will need a glass of olive oil, three tomatoes, two lows, three cloves of garlic, as well as souls, salt and pepper.

Fish clean and salt. With tomato, remove the skin, grind them, mix with a chopped onion and a crushed garlic. Burn the fish with the resulting mixture, lay them out in the washesized shape and bake a little more than half an hour.

With a crispy crust

Is it possible to fry the mackerel fresh-frozen? Sure! If you want to roast the fish entirely, it will have to fry it for 15 minutes side, and the steaks are frying for 5-7 minutes.

How to prepare Skombus Fresh-frozen in a pan in champignon sauce. For two fish we will need some flour, butter, 50 g of white dry wine, yolk, two spoons of cream, lemon, 150 g of fresh champignons, and, as always, salt and pepper.

Purchased fish salted, pour lemon juice, grab, and bring until readiness. Closed fish shock on the dish, cover and wrap, so as not to cool.

On another frying pan fry mushrooms. In the remaining in a frying pan after frying fish oil pour flour, pour some water and boil.

In the coat prepared in this way, introduce wine, cream and whipped yolk. Mix and connect with mushrooms. Pour fish with hot sauce and serve on the table.

Meat of the mackerel is characterized by tenderness, fatness and delicious taste, small bones in this inhabitant of the seas and the oceans. This fish is available for any wallet.

So that the gentle fish is not rascis, and the meat has not lost the taste, it should not be washed, but it is necessary to understand how to clean the scumbers to preserve the integrity and neat type of product. Well carcass is seeded with fresh-frozen if the fish is deforn, it will be difficult to cut it due to the crown of meat.

Kitchen Mackerel Cleaning Utensils

To clean the skombing, the kitchen objects will need: a knife for separating with a sharp blade or kitchen scissors, a wooden or plastic one. How to clean the fatty fish, everyone knows the chefs. To divide it at home kitchen, you need to follow professional recommendations.

Cleaning process

Begin to brush the scumbers from removing fish head, fins and tail. The ice cream carcass is separated from the ridge. Cutting it is required along the spine. Manipulations are made so that no fat is glowing, which gives me a juiciness. Be sure to clean the loss. The black film from the trousers is neatly removed, it is advisable to try not to damage the abdominal parts. If the film is not removed, the burglaries feel when drinking the product. The spine is cut, and the bones are extracted. Fish is rinsed in water. Fish fillet can be used.

It is easy to clean the scumbers, because it does not have hard scraps, it has a thin skin, which can be treated in a thermal manner. If the fish is coat or baked, its skin becomes soft and edible. Large bones remove easily and fast. Baked in the oven or grilled mackerel is fed to the table in an almost inconspicuous skin to a potato garnish. On the picnic you can arrange smoked fish dinner or dinner.

How to quickly remove the skin

To marry or pickle a mackerel carcass, you can do without removing the skin before cooking. Smoked fish also does not need to get rid of the skins. Remove it in the process of food. If it is important that the fillet be without an eye, the sea inhabitant should be cleaned. A cold fish and a knife is taken, which carcasted along the body from the head. Finish manipulation in the tail part. The skin is raised near the head and the knife is slowly separated from the pulp. We will have to be neat and not to break the skin.

Fish is cut in half at its length. The ridge bone is pulled out into one movement. Small bones are a bit, but they are chospely chosen. Much time it does not take.

From the fillet part, appetizing rolls stuffed with various products are obtained. Salted mackerel is delicious with potato mashed potatoes. For baking, a frostbed fish will fit. For defrosting, they never use a microwave oven and do not put a carcass in a container with warm water, otherwise the mackerel will be corrupted. The temperature around should change smoothly. Turning out the fish from the freezer, remove it on the shelf in the refrigerator. After the refrigerator, the mackerel is placed in the dishes, in which it stands a little in the room. Carrying the carcass is better until it completely moved away from freezing. Bake this juicy fish necessarily in foil so as not to lose juiciness.

Already became the tradition of "recipes from the house" to study the price, cutting and taste quality of species of fish. This time a mackerel got under the knife.

Mackerel is one of the best fish in terms of price-quality ratio. To date, the cost of a kilogram of not broken fresh mackerel in our city is about 130 rubles. Of course, it is more expensive than most existing fish species, but it should always be borne in mind that part of the fish goes into waste, and taste notes do not need to discount.

Here, when it turned out that this one of the cheapest fish, more than half of the weight, have to come to non-edible heads and intestines. Everything is wrong with the scumbers - her head is small, there are not much indoors. Two fish purchased by me, a total weight of 600 gr. Waste amounted to about 120 grams - 1/5 of the total weight. Very good result.

Moreover, it is not necessary to cut the scumbers at all - it is not necessary to clean it, you just need to cut off the head (and then for some recipes it is not required) and cleaned the insides. Get rid of the intestine easily - the abdomen of mackerel is thick, dense, well cleaned. The only inconvenience is a large amount of blood for fish. But in any case, the carcass need to wash and all the blood is easily flushed.

The mackerel fish is meat, bones in it are a bit and they are all pretty thick, so it's not necessary to do fillets, at the finished mackerel of the bone easily removed for the fork and eat themselves to spit. The same with fins - there is no need to cut them.

Some more advantages of the mackerel - the fish is a heartfelt (half the fish will completely replace the meat cake), delicious (and it is not necessary to personally traveled in the cooking), useful (there is a lot of fat). About fishing fat, perhaps, it is worth saying more, it contains polyunsaturated fatty acids that impede the formation of cholesterol plaques in the blood. Therefore, fish oil is a good prophylactic agent against cardiovascular diseases.

Moreover, in the mackerel is not the fishe fat, yellow, smelly and nasty, who forcibly suffered all Soviet children. The fat of this fish is lightweight and tasty, similar to the alone now not meeting herring Ivasi, is not a long time for a long time, in contrast, for example, from the fat of the ordinary herring. So, the mackerel with a long storage does not lose its taste (of course, when complying with storage conditions), which is not unavailable, because in the store you can purchase and half a year ago caught fishing fish.

For the same reason and special cooking techniques are not necessary, it is difficult to spoil this fish. You can prepare from the mackerel almost everything that is made from fish - fry, cook, bake, smoke. Well and quickly gets mackerel in the microwave. Here is the preparation of this fish in the microwave.