Flounder: how to unfreeze and how to clean flounder
Prepared flounder differs juicy tendermeat of white color. In addition, it contains up to 20% of the high-grade proteins needed by the human body. In these proteins, the composition of amino acids is well balanced, and these substances are perfectly absorbed in the human body. Meat flounder is suitable for dietary food, since it contains only 3% fat, is considered low-calorie (83 kcal per 100 grams of meat) and is rich in vitamins A, B and E. Feeding flounder, a person gets a lot of useful minerals: for example, phosphorus, strengthening teeth , skeleton, hair, skin and nails, as well as iodine and fatty acids, reducing the risk of oncological diseases. The use of flounder is obvious, the taste of this fish is excellent, it remains only to find out how to clean flounder and how to cook.
Primary processing of flounder
What is the primary processing of fish? Firstly, it is defrosting, which is often not given serious significance. Secondly, separation from the fish inedible and contaminated parts. Thirdly, the most difficult thing is cleaning, which causes many housewives a horror attack. And finally, there is gutting and giving the fish the necessary form, depending on the dish being prepared.
It would seem that the only thing that should beTo give attention in this article is to cleanse fish from scales. And if cleaning simple fish with easily separating scales does not raise questions, how to clean flounder is not clear to most women who do not have experience with this fish. But let's start with the thawing of fish, which is an important part of the cooking process.
That the fish contained the maximum amountnutrients and vitamins, it is necessary to defrost it properly. To do this, frozen flounder should be filled with cold water and a little salt. Salt will provide less loss of minerals in fish, 8% of which usually disappears when thawing. For 1 kg flounder requires 2-3 liters of water and about 10-15 grams of salt. Depending on the size of the fish, thawing can take from 2 to 4 hours. Why is it necessary to defrost fish only in cold water? In warm and hot water, some proteins are denatured, muscle tissue loses a large amount of muscle juice, the outer layers of tissue become flabbier, and the smell of stale fish arises.
But the ice cream fillet, the cutting of which took placebefore freezing, it is better to defrost without water at room temperature. In such a fillet the loss of nutrients is particularly high, so it is recommended to buy whole fish. Having learned how to separate flounder yourself, you will get a more valuable dish. Defrosted flounder should also not be subjected to strong machining - beating or squeezing. It is necessary to do everything possible to prevent the loss of precious juices.
How to clean flounder
First, it is required to put flounder in such a way thatblack skin was on top. With a slanting cut from the eye side, separate the head and make a small incision through all the fish to the tail, ripping open the belly. Remove the insides and scrape the scales from the light bottom of the fish. Then slide a thumb between the upper flounder skin and flesh and gently tear off the skin from the fish, starting with the tail. From the vertebrae, scrape off the blood, trim the fins, flush the flounder.
How to clean flounder, if you can not separate the skin from fish to prepare the dish?
The second option for cutting flounder is to leaveskin and scrape off with a knife or a hard brush. Some experts recommend scalding the fish with boiling water before cleaning, this will make it easier to get rid of scales. This is a much more complicated variant of fish cutting, requiring patience and dexterity. But when you understand several times how to clean flounder is more convenient, it will not become a complicated process for you.