Table of contents:

How To Cut A Pike Into Fillet Or Minced Meat, Quickly Peel Off The Scales + Video
How To Cut A Pike Into Fillet Or Minced Meat, Quickly Peel Off The Scales + Video
Video: How To Cut A Pike Into Fillet Or Minced Meat, Quickly Peel Off The Scales + Video
Video: How we cut pike into cutlets in the taiga in winter. Russia, Far East 2023, February
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How to clean and cut a pike properly

Pike
Pike

Pike is full of unsaturated fatty acids and useful micro- and macroelements. Delicacies are prepared from it, which rarely anyone refuses. But, as always, there is a "but" - preliminary cutting. This process does not cause enthusiasm, since it is troublesome and requires patience. After all, you need to know how to properly clean, gut and cut a pike.

Content

  • 1 Useful properties of pike

    1.1 The content of vitamins, macro- and microelements in 100 g of pike meat - table

  • 2 How to clean a pike with boiling water and lemon without problems - useful tips
  • 3 The correct and easy way to clean, gut, cut fresh fish

    • 3.1 How to remove mucus, peel and gut fresh and live pike
    • 3.2 How to cut fish into fillets and for minced meat
  • 4 Frozen fish: how to gut, peel scales and skin
  • 5 Simple and quick way to clean and cut a pike - video

Useful properties of pike

Pike is a freshwater fish from the pike family. In length it grows up to 150 cm, its weight is from 2 to 35 kg. It is appreciated for its satiety and low calorie content. It is best to choose fish weighing 2–2.5 kg for the table, as its meat is tender and juicy. The most popular dish is stuffed pike.

This fish has many health benefits.

  1. It has a low calorie content: 100 g of meat contains only 84 calories and up to 3% fat.
  2. It is a natural antiseptic. Natural antiseptics are much more useful than chemical ones, as they help to cope with various infectious diseases, strengthen the immune system.
  3. Contains many vitamins, macro- and microelements.
Pike
Pike

Pike is a healthy and tasty fish that is available to everyone

The content of vitamins, macro- and microelements in 100 g of pike meat - table

Vitamins
Vitamin A 0.01 mg
Vitamin B1 0.11 mg
Vitamin B2 0.14 mg
Vitamin B6 0.2 mg
Vitamin B9 8.8 mcg
Vitamin C 1.6 mg
Vitamin E 0.7 mg
Vitamin PP 3.5 mg
Macro and microelements
Calcium 40 mg
Magnesium 35 mg
Sodium 40 mg
Potassium 260 mg
Phosphorus 200 mg
Chlorine 60 mg
Sulfur 210 mg
Iron 0.7 mg
Zinc 1 mg
Iodine 50 mcg
Copper 110 mcg
Manganese 0.05 kg
Chromium 55 mcg
Fluorine 25 mcg
Molybdenum 4 μg
Cobalt 20 mcg
Nickel 6 μg

How to clean a pike with boiling water and lemon without problems - useful tips

To reduce the time for cleaning fish and do everything quickly and easily, use these helpful tips.

  1. It is faster and more convenient to clean live pike. A frozen carcass must be cleaned immediately after the scales have thawed.
  2. It is convenient to work with rubber gloves, and wear cotton gloves on top. So the risk of injury will be minimized, and the pike itself will not slide.
  3. The knife must be sharpened well.
  4. If the fish has a characteristic river smell, it can be wiped off with lemon juice.
  5. To speed up the process, the pike must be scalded with boiling water. You can also put it in a bowl and pour it over with warm water and vinegar.

The correct and easy way to clean, gut, cut fresh fish

If it is possible to clean the fish outside, and not in the apartment, it is better to do this, because there will be no problems with cleaning the kitchen due to scales and splashes. In the case of cleaning pike in the kitchen, you will need to perform a number of other steps, regardless of which pike is used - frozen or fresh.

  1. Remove all kitchen items from the table where you will butcher the fish, and cover the stove and furniture with plastic wrap or newspapers.
  2. Empty the sink and clean it. In it, you will need to soak and wash the pike. A large bowl will also work.
  3. Prepare a large cutting glass or plastic board. Wooden will not work, as smells eat into it. To prevent the kitchen board from moving on the table, you must put a damp cloth under it.
  4. You must use a pre-sharpened narrow knife or a special fish cleaning tool.
  5. To comply with safety rules, put on gloves - they will protect your hands from damage and allow you to better fix the slippery fish during cleaning.
  6. Put salt in a small container. It will be needed to powder the tail. Thanks to this, it will not slip out during operation.
Pike and tools for cutting it
Pike and tools for cutting it

Tools for cleaning and cutting pike must be prepared in advance

How to remove mucus, peel and gut fresh and live pike

When cleaning fish, you need to be careful, as you can injure yourself on its teeth or gills.

  1. Rinse the pike well under the tap to remove mucus.
  2. Fill half of the sink or bowl with water and dip the fish into it.
  3. Pour boiling water over the carcass. You can not all at once, but gradually. First one side, clean it, and then the other.

    Pouring boiling water over the pike
    Pouring boiling water over the pike

    If you gently pour boiling water over the pike, this will facilitate the process of removing the scales.

  4. While cleaning, hold the fish by the tail and remove the scales in the direction from the tail to the head using a knife or special device.

    Scale the pike
    Scale the pike

    You need to remove scales from a pike in the direction from the tail to the head.

  5. Remove the fins with scissors or a knife.

    Pike fins are removed with a knife
    Pike fins are removed with a knife

    It is convenient to cut off all pike fins with a knife or scissors

  6. Cut the cartilage between the abdomen and the head and make an incision in the abdomen. The fish needs to be put with its head towards you and with a knife make a puncture near the head, cut the cut line to the very tail. The puncture should be shallow so as not to damage the internal organs, otherwise the abdominal cavity will be stained with the contents of the viscera.

    Gutting a pike
    Gutting a pike

    To clean the abdominal cavity of a pike, it is necessary to make an incision with a knife from the head to the tail

  7. Carefully remove the giblets and remove the gills with a knife.

    Removing giblets from pike
    Removing giblets from pike

    You can carefully remove the insides from the pike using a narrow and long knife.

  8. If the fish is very large, the liver can be carefully separated from the gallbladder and used to prepare fried liver with onions and bacon, salads and other dishes.
  9. Lastly, remove the air bubble and blood clots underneath. It is a white film along the ridge.
  10. Rinse the inside and outside of the pike thoroughly.

How to cut fish into fillets and for minced meat

Most housewives know that pike fillets make amazing minced fish for cutlets and juicy dishes in batter. To make them really tasty, you should pay attention to the procedure for cutting pike into fillets.

  1. Remove the head from the carcass.
  2. Put the fish with its back to you, make a neat cut along the ridge. Perform these actions several times until the incision reaches the ribs, trying not to damage the rib bones, not to cut the fillet along with the bones.
  3. Raise the knife and carefully cut off the sirloin from the ribs of the pike.
  4. If necessary, remove the fin, pull out the bones with tweezers.
  5. Remove the skin last. The piece is placed with the meat facing up, after which the knife is inserted between the sirloin and the skin and the skin is carefully cut off at an angle. Hands must hold the skin.
Cutting pike into fillets
Cutting pike into fillets

To properly cut the pike into fillets, work must begin with a cut on the ridge.

Frozen fish: how to gut, peel scales and skin

It is not always possible to eat fresh pike, and then you have to deal with frozen fish. To properly cleanse it of scales and remove the skin, you will need:

  • cutting board;
  • forceps;
  • sharp knife.
Frozen pike
Frozen pike

Frozen pike are also good for making delicious fish dishes

Operating procedure:

  1. Cut off all the fins with a sharp knife.

    Cut the fins with a knife
    Cut the fins with a knife

    You need to cut off the pike fins with a sharp knife.

  2. Make a deep incision in the head area. Then you need to cut the belly and back from head to tail.

    Making incisions on the pike's belly
    Making incisions on the pike's belly

    To cleanse the pike's abdomen, incisions are made on the abdomen

  3. Using pliers, they pick up the edge of the skin and remove it from the fish.

    Skinning frozen pike
    Skinning frozen pike

    Frozen pike are skinned with tongs

  4. Remove the fish's head.

    Cutting frozen pike carcasses
    Cutting frozen pike carcasses

    When cutting pike, be sure to remove the head

  5. Clean out the insides.

    We clean the abdominal cavity of the pike
    We clean the abdominal cavity of the pike

    It is important to remove all entrails from the carcass.

  6. The cleaned fish is cut into 5 cm wide pieces.

    Cutting pike into pieces
    Cutting pike into pieces

    The pike carcass, cleaned of scales, skin and entrails, is divided into portioned pieces

  7. The pulp is carefully separated from the ridge.

    Removing a ridge from a chopped pike
    Removing a ridge from a chopped pike

    A ridge is carefully cut out of pieces of shuka

A simple and quick way to clean and cut a pike - video

If done correctly, the pike can be cleaned in a few minutes. The main thing is to do this as soon as it was caught and brought home or after the scales have thawed. Clean, butcher and delight your whole family with delicious pike dishes. Bon Appetit!

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