Once the live fish out of water, it must immediately kill. We recommend very simple way - to cut the fish from the abdominal aorta. Blood flows rapidly, and meat fish better retain its flavor, whiteness and elasticity. However, this procedure should be held until the heart can pump blood.Whatever way you were going to prepare fish - whole, boneless, fillets or cut pieces - first and foremost it must be clean and shares. In most cases, pluck a fish must be removed, and the fins and scales - to remove.
Removing fins
This operation is performed mainly because of aesthetic considerations. The fish, which must be submitted to the table whole, is more accurate and attractive, if its fins and tail removed. Moreover, its easier to serve and eat. If you're ready to fish with sharp fins, such as sea bass, wisely trimmed fins even before you continue cooking the rest, as well as wounds caused by sharp fins, a painful and long heal. Spinal and other large fins firmly attached to skeleton fish. To separate them easier large scissors. If you cook the fish whole, it is easier to remove fins fingers after the fish will be welded.
To remove the fins, put the fish on the cutting boards. Scissors Cut off the dorsal fin, making cutting movements in the direction of the tail. If you want to remove bone, a dorsal fin trimmed completely. Then install the cutting edge of a knife under the fins of bone tissue, which connects with the body fin fish, and remove the fin and bones, using a knife as a lever. Cut off the thoracic, abdominal and anal fins.
Removal of scales
All fish, except eels and sharks, are covered with scales. Many species of fish scales and little is an integral part of the skin. Others (carp, mullet) wide and bony scales. However, she freely adjacent to the skin and it can scrape blade knife, or special serrated blade. The fish with hard scales sitting (river bass line) is recommended for an instant deleted in boiling water, after which the skin easily removed.
To remove the scales, put the fish on the cutting boards. Then hold the fish for the tail blade knife do scrape the movement toward the head of fish, ie in the opposite to that used for growing skin. Particularly accurate processing area of the head and fins grounds. To avoid spreading throughout the kitchen scales, to better clean the fish, placing it in a big plastic bag or in a wide bowl filled with water. After removal, thoroughly rinse the fish scales.
Disembowel fish
There are two basic ways to disembowel fish: through the abdomen and through the gills. Disembowel through the abdomen - a quick and convenient method, especially if you want to then separate the meat from the bones or cooked fillets.
When the recipe requires that the head of the fish has been removed, Cut off the head immediately after the gill openings. Using large scissors or a sharp knife, cut to the abdomen posterior - passing holes. Remove the insides. Spend a knife on both sides of the ridge to remove accumulations of blood. Wash the fish in cold water. 
If you are going to prepare the fish alone or stuff it or make the aspic of the entire fish, it is preferable to gut it through the gills to maintain the shape of fish. Remove the fingers through the gill slit all the innards in one piece, together with gills. Wash the fish in cold water. To get a flat fish, which occupy the inside of a small area just below the gills. Just make a small incision over the gills and pull out the innards.
Methods cutting fish
To prepare the fish cold smoked generally apply the following Styles: a whole fish, gut, head, bed head, bed headless, headboard - Balik, filet piece.
If you use hot-smoked fish: in general form, gut, head, gut decapitated, a piece.
For drying and drying using a whole fish, gut, head, gut decapitated, bed head, bed headless, back - Balik.
Preparing fish for stuff
The fish clean of scales is damaged skin, and then scissors fins are removed and make deep cuts along the spine from both sides, cut rib bones, almost the entire length back. A head and tail cut backbone and remove it. At the back there is an opening through which the fish gut and trimmed the film and washing. A thin blade knife cut flesh and rib bones, leaving the skin layer of flesh to see 0.5 Removes gills and eyes. The fish wash well, fill ground meat, wrap in a clean gauze, tie twine and then subjected to heat treatment.
Northern pike, cod and other fish can be farce, removing the skin. To do this, remove the scales carefully, not damaging the skin, making an incision around the head and a knife tip relieve skin from flesh. Then, holding the head of left-handed, the right to remove the skin, scores and freeing it from the flesh toward the tail. To facilitate this process, you can use a towel, which is convenient to grab the skin. A Tail of the flesh and vertebral bone to cut, and thus receive a skin from the tail and carcass with the head. Wash skin and carcase gut and separate the flesh from the bones. Produced by the skin filled with ground meat, processed put the head (without the gills and eyes), wrap in gauze, tie twine and produce heat treatment.
