- Main ingredients
1) The secret is simple: the fish must be scalded with boiling water on both sides (I have a bearing). Pouring water is not too fast, but for a long time you do not need to pour in one place, since the skin of the fish peels off. It’s more convenient to do this in the sink, but in order to make it easier for you to see, I show on the table in a bowl.
2) In order to prevent the scales from flying around the kitchen, you can lower the fish into a bowl of water and remove the scales simply with your hands or a knife, as you wish. The scales remain in the water, the fish is clean, the kitchen is clean, everything is quick and easy.
3) If it is difficult to clean the black films inside the abdomen of the fish, you need to pour them with hot but not boiled water and clean them with your hands, a knife or the hard side of the washcloth.
Maybe someone already uses this method, but I think that for many people, this method of cleaning fish will help and make this process easier and faster!