How to clean flounder

Flounder is a tender fish with white meat, the taste of which was appreciated by many. However, despite its taste, it is not so easily finished, because of this, some refuse to make it. And I must say, it is very vain, since Flounder is very useful and is distinguished by its low calorie properties. - It contains only 3% fat. Therefore, it can safely be even those who are on a diet.

100 g of flounder contains about 83 kcal. It is also rich in vitamins A, E and B, riboflabine, nicotinic and pantothenic acid, thiamine and pyridoxine. Another important quality of this fish is its high properties as an aphrodisiac. If we talk about the presence of minerals in the flounder, then this is present in abundance. Fish contains phosphorus salts, making our bones, teeth, hair and nails strong and healthy, omega-3 fatty acids, which are good prevention of cancer and help get rid of bronchitis, iodine, which helps cure thyroid diseases and amino acids that help reduce blood cholesterol levels.

How to defrost flounder?

1. Before cleaning flounder, it is necessary to defrost it. Someone may say: what is there to be able, put the fish for a certain number of hours and went to go about their business. In this case, the fish, of course, defrost, but along with it will leave a certain amount of useful substances. It is therefore very important to ensure that the fish was as useful as possible.
2. Frozen flounder should be placed in a container with cold water and lightly salted.Salt provides minimal damage to minerals in the flounder, and when defrosting, they lose up to 10%. For 1 kg of flounder should be taken about 2-3 liters of water and 10-15 g of salt per eye. Why thaw fish in cold water? This is due to the fact that in warm and hot water the destruction of proteins occurs, a large percentage of muscle juice in the muscle tissue deteriorates, the upper layers of meat become flabby and the smell of stale fish appears.
3. But if you purchasedfillet of frozen flounder, which was cut before freezing, it is better to thaw fish without water at room temperature. In general, it is best to buy the fish as a whole, since in such a fillet the loss of nutrients is too great. Of course, a whole fish should also be crammed, but if you learn to do everything correctly, you will end up with a more valuable and nutritious dish. Thawed fish should not be subjected to intensive external processing - squeeze or repel. The main task is to prevent the loss of healthy juices.

How to cut flounder fillets?

• If you want exactly fish fillets, then it is best to buy a ready-made fish and to cut it. The main thing is to choose a bigger fish. Everything is simple: the larger the fish, the more meat it will have and the easier it is to chop it.
• Take the flounder carcass and wash it with cool water. Put it on the table and proceed to the cutting. Take a small, well-ground knife with a sharp tip and exactly in the middle of the carcass, along the visible line make an incision to the bones. It's easy, you immediately feel the hardness. Main cut with a sharp knife. Just be careful in the area of ​​the entrails, as they are located close to the ridge and you can touch them, as a result they will spread over the fish and the meat will get a bitter taste.
• Then, starting from the first incision perpendicular to it, make a second incision, just behind the belly of the flounder. The incision should be done carefully, although it is difficult to touch the intestines here, but some part may be under the incision.
• Now cut the meat and skin in the lower fin. This should not be done perpendicularly, as before, but along the fin. Thus, the first slice for the fillet is prepared for removal. Cut it off, starting from the middle of the meat, directing the knife into the flesh and leading it along the bones. It is not at all difficult.

• Remove the skin from the removed piece. This should be done like this: put the fillet scales down and from the narrow side begin to cut off the flesh, firmly pressing the knife to the skin, as if you were scraping meat. Do exactly the same operation with the second, more voluminous piece of fillet. From the side of the back, driving the knife along the fin, make a big cut and, after separating the meat from the bone, separate the flesh. Separate the skin in the same way as the first piece.
• Turn the fish and do the same with the other side. With this method of cutting the fish carcass, the flesh is removed almost immediately and there is no need to bother with cleaning, gutting and cutting fins. Perhaps this method is a little longer than usual, but it is worth it. Before cooking, the fillet can not be processed in any way, it is enough to drop a few drops of vegetable oil into the pan.

• Well, the fish is almost ready. Now you can gently scrape the flounder with a knife from two sides, scraping off the scales and cutting out thorns from the fish surface. The skin can be removed at will, but it is believed that it gives an unpleasant smell while cooking., so it's best to take it off. If the carcass is frozen, then this will be easy, and if the fish is fresh, you will have to act a little more carefully. The tail and fins are cut off, then with a knife gently pry the skin over the entire surface of the fish and force it in the opposite direction from the incision and upwards, pulling the skin.

That's all, the fish is ready for further use. Now you can boil it, put it out, but the flounder has the best taste in roast!