Healthy and Easy Seafood Meal Preparation Ideas
Seafood forms an integral part of balanced diet. A fresh fish is delicious to eat and is also highly beneficial to our well-being. But, many of us have a common feeling that cleaning a fish is a really messy thing to be done before having a full-fledged yummy delicious fish meal. There are few simple but yet fishy steps that need to be followed right from the purchase of your serving plate because eating fish that are not properly cared for can cause various illness issues such as food poisoning or even may sometimes lead death. Not only does improper care of the fish leads to serious health risks, it can also cause the fish to taste poor and make it spoil sooner. It is essential that cleanliness should be observed at all times while handling any type of meat. Fish should be prepared and stored properly. You can now buy fresh fish online at best price.
The process of gutting and cleaning a fish may vary with the type of fish species you are using. Here are some pre-meal preparation ways that can make your fish cleaning experience better:
- Gather all the material:
The first thing to consider when cleaning the fish is where to clean it. Cleaning the fish, especially scaling it, can be a filthy process.
★Set out a bucket or plastic bag for the fish part, such as guts and bones you can also use gloves
★A sharp cutting knife
★Finally, a container for the cleaned fish.
If you plan to skin your fish, you will not need to scale it. In case your fish has scales, you will need a scaling tool or a butter knife, and if your fish free from scales, you will need a pair of sharp pliers to peel the skin off of the fish.
- Begin to scale the fish:
Hold the fish firmly by the head and use a scaling tool or a butter knife, with a quick raking motion to remove the scales. Remember,
Give short and quick strokes to the scalar. Avoid pressing too hard and gashing the fish. Work very carefully around the fins because they can prick and puncture your skin. Remove all the scales from both sides of the fish. Don’t forget to scale around the pectoral and dorsal fins, and the throat region at the edge of the fish’s gills. It would be very easy to scale under running water to prevent a mess.
- Rinse the fish:
Rinse the fish with a hose or the faucet provided by the water to remove all the dirt and loss scales. Avoid flushing strongly as the meat inside is delicate. If the fish is not rinse properly there are chances that the fish may be unhygienic and would lead to several health issues such as food poisoning and may also result in death at times.
- Deskin the fish:
Not every fish is designed to have scales there many fishes that have thick skin especially cat fish or a bullhead (also known as Sculpin). These fish, in particular, have a very thick and unappealing skin that most people refer to remove before cooking. It’s quite easy to deskin the fish in order to do so cut 1-inch notch right from the top of the fish’s head where it meets the body. Then, gripping the fish from the head and peel the skin back to the tail. Rinse the fish thoroughly once the skinning is done.
Note: If you are skinning a catfish, it is recommended to wear a pair of gloves because the catfish have sharp spines that can cut you.
- Gutting a fish:
The guts of a fish are inedible and therefore there is a need to remove them before cooking. Make a small hole in the belly of the fish, back near the tail, is the anus. With the help of a sharp knife, make a shallow cut from here along the belly of the fish, stopping at the base of the gills.
Get in there and get everything out. The gummy, long guts of the fish should come out without much of a fight or struggle. Make sure to get out anything you could miss, like the large, dark kidney in the back or some strands of inwards along the walls. Not all fish have a thin layer in their inner cavity, and it is advisable to scrape out any dark, inner membrane if found. As the layer has strong undesirable flavor and also has an oily, extra-fishy aroma that might spoil your final dish.
Simply grip the dorsal fin tightly near the tail, and pull quickly in the direction of the head to rip it out cleanly. Now rinse the cavity out of the fish under cool water to get rid of any sticky scales and blood both inside and outside.
- Filleting the Fish:
Lay the fish on one side and make a cut just behind the top of the head till you hit the backbone. Remember not to cut through the spine. Continue to cut in an arc shape around the fish’s head. Now, turn the knife and cut the fish horizontally towards the tail, through the center of the fish. Now, flip the fish and repeat on the opposite side. Finally, with the help of a smaller knife, lift and remove the rib cage from the fillet. In case you don’t want the skin while cooking then simply slide the knife between the fish and the skin and simply cut the skin away.
Your fish is now ready to cook!
- Cooking the fish:
Cooking the fish can be one of the easiest main dishes you can prepare and can be done anywhere, at home, on the barbecue or even while camping.
This quick steps will ease your cleaning process. Not at the very first time, you will master the cleaning steps. So, the more you practice, the more perfectly you will clean the fish. This will enable you to make more precise cuts and attain more amount meat from the fish.