It turns out that according to statistics, many people deny themselves the pleasure of eating fish as often as they want only because it is difficult and unpleasant to clean it. Of course, if this is not done according to the rules, then there is every chance to delay this occupation for a long time, and in the process to stain the whole kitchen with fish scales. But in fact, cleaning the fish is not so difficult, see how cleverly experienced housewives or chefs deal with it. As they say, sleight of hand and no fraud. It is easy and simple to learn this talent, this action, unlike direct cooking, does not require what is already good.
Perch is a very tasty fish that you can fry, boil, simmer, bake, salt. But for all this, it must be cleaned. And not anyhow, but the right thing is in your interests. Perch fins are very sharp, you can easily get hurt about them, the scales are small and very tightly attached to the skin. Perch is sea and river, the principle of cleaning is similar, only it must be borne in mind that the marine inhabitant has poisonous glands at the fins, and if you prick about them, the wound will be disturbed for a long time, it can become inflamed and not heal.
We clean a perch independently
The fresher a fish is, the easier it is to clean it, so don’t postpone this occupation indefinitely. The first step is to trim the fish fins. If the catch is still alive, then you should wait, because in this way you will not be able to keep the fish in your hands carefully, without harming yourself. It is most convenient to trim the fins with sharp kitchen scissors (or with ordinary household scissors). They easily break cartilage, with a kitchen knife you will have more hassle.
Next, the perch is cut off its head, the tail is fixed (by hand, fork) and the fish are started to be cleaned with a knife or a special device. There is a small feature, many other species of fish are successfully cleaned from scales from tail to head, but it is better to clean the perch otherwise - from abdomen to back. This method can hardly be called fast and not time consuming, perhaps, only practice can allow to do it quickly. In addition, scales flies from a knife in different directions, so many people prefer to clean the fish in nature, immediately after fishing or in the kitchen sink, covering it with a cellophane bag if possible. The package does not allow the scales to scatter around, it sticks to it, after cleaning it can be discarded.
There is another way to clean the perch, easier and faster. But it is suitable only in the case if you decide to pickle fish or put it to stuffing.
Perch is cut according to all the above rules, and then put in the freezer for 10-15 minutes, so that the fish froze slightly. Next, they take out the perch, peel off the skin and remove it together with the scales as a stocking. With this method of cleaning, you can keep the kitchen crystal clear. It also makes it easier to clean perch salt baths. You were not mistaken, you will have to provide the fish with some procedures, better - for the night. Perch is placed in a bowl, bucket, sudochek and plentifully covered with salt. After the fish lasts the night or 6-10 hours it will be much more pliable and you can clean it without any difficulties.
They also say that freshly caught perch can be cleaned with boiling water. Before cleaning, do not forget to remove the fins - these are mandatory conditions for any cleaning method. The head can be saved - it is sometimes convenient to hold for it. Fish for a few seconds immersed in boiling water, reach and easily cleaned from the scales or skins. But be careful and do not overdo the fish, otherwise it will begin to boil and your planned dish will not be the same as it should be according to the recipe.
Do not forget that modern kitchen utensils greatly facilitate the cooking life. It will be easier for any housewife to clean the fish with the help of a special device, of which there are many today, and not with a knife, grater, wire mesh.