Such cutlets from any red fish are very soft, tender and, of course, delicious.
This recipe is ready to recommend and recommend because it is very simple, very quick, very bright and VERY DELICIOUS!
500 g lean red fish fillet
1 small onion
3 tbsp. l. mayonnaise
1 tsp salt
2 eggs
100 g cheese
3 tbsp. l. starch
vegetable oil for frying
Cut the fish fillet into small pieces.
Rub the onion on a fine grater. Grated onion gives salmon cutlets a special juiciness and tenderness.
Then we wash, put this mass, put 3 tbsp. l. mayonnaise.
Stir quickly and quickly and set aside for at least 2 hours. If you have to keep the cutlets longer, then it is better to put them in the refrigerator.
When it's time to cook fish cakes, take out our mass and drive 2 eggs into it. Add salt, fish spices, grated cheese.
Then add 3 tbsp. l. potato starch. Mix the whole mass thoroughly. The mass turns out to be quite thick. Let stand for another 10 - 15 minutes. Heat vegetable oil in a frying pan.
Gently spread the mass with a tablespoon in hot oil, like pancakes, and fry on both sides.
Such cutlets from red fish (however, from white fish such cutlets will turn out to be no less tasty), can be served both hot and cold, with a side dish of potatoes, rice or vegetables or without a side dish as a cold snack.
OVEN BAKED MACKER
Mackerel
Garlic
Parsley
Dill
Green onion
Salt
Pepper
Lemon juice
First, properly handle the mackerel - take out the offal, peel, wash again. After that, the fish must be dried a little by blotting with a towel.
Remember forever - fish is not very good at what unnecessary residual moisture can remain on it after processing!
Then chop the garlic finely and finely, and chop the prepared greens just as finely.
After that, rub the fish with salt and pepper, and put garlic and herbs in the belly of the mackerel, thoroughly mixed with each other.
Then take regular food foil and lay the fish belly up. If you have chopped a lot of garlic, you can sprinkle it with mackerel on top. Before you send the mackerel to the oven, it must be cut into portioned pieces, since after cooking it will be very difficult to do this. This applies only to this type of fish. After the pickled mackerel is wrapped in foil, like a pie.
A little culinary trick - it is necessary that the foil does not stick to the fish too tightly, there should be a small air gap.
Fish carcasses should be placed on a baking sheet with their belly up and placed in a heated oven. You can put vegetables, such as tomatoes, onions, lemon, cut into rings, between the pieces of mackerel. So the mackerel is baked for about half an hour. After baking, the foil is carefully cut from the top and the fish is sprinkled with lemon juice.
Serve the fish, decorate with herbs and lemon slices. That's it, the mackerel is ready and waiting for its place of honor on your table!
FISH WITH SURPRISE
We take 2 approximately identical fish fillets of about 600 grams.
I bought pangasius fillets, but you can do anything.
Making the marinade:
250 ml of water,
2 tbsp. l vinegar
100 ml of vegetable oil,
salt pepper
We marinate our fish for 20-30 minutes. While the fish is marinating, prepare the filling:
150 g hard cheese
2 eggs
2 onions
1 bunch of parsley
Minced meat: chop the onion, fry, chop the parsley, finely chop the eggs.
Mix eggs, onions, parsley.
On the oiled foil, put one piece of fillet, sprinkle with grated cheese, then put a layer of minced meat, sprinkle with cheese again and cover with the second fillet. I also grease the top with mayonnaise, but this is not necessary.
Cover the foil with an envelope, put on a baking sheet and bake in the oven at a temperature of 250 ° C for about 20 minutes. This fish can be eaten both hot and cold.
FISH BALLS IN LAYERED DOUGH
These balls invariably enjoy great success and for good reason, since with simple preparation they look very cute and, of course, very tasty.
Puff pastry- 450 g
fish fillet - 400 g
onion - 1 pc.
egg yolk for lubrication
salt
Grind fish fillets (there can be any fish - cod, pike perch, hake, pink salmon ... But this time I had leftover trout, fatty and juicy, so I did without onions) chop in a blender or mince together with onions.
Add salt and pepper to taste. From the minced meat obtained, mold 24 balls, the size of a walnut. Thaw the layers of puff pastry, cut into strips about 1 cm wide. Wrap each ball with strips of dough in the same way as the threads are wound on a ball. Usually, 1 ball takes 2 strips.
Grease the finished balls egg yolk and, put on a baking sheet, send to the oven to bake at 200 ° C for 25 - 30 minutes.
Mackerel, light-salted
1 way for 2 mackerels:
water - 350 - 400 ml
salt - 2 tsp
coriander seeds - 3/4 tsp
peppercorns - 1/2 tsp.
bay leaf - 3 pcs.
Dissolve salt in water. Peel the fish from the entrails, cut into pieces, put in a bowl. Add spices, stir, add water and salt. Leave to marinate in the refrigerator for a day.
Method 2:
Everything is almost the same, only a mixture of salt and black ground pepper + bay leaf + allspice and cloves (2 pcs. For 2 medium fish). Sprinkle the fish with a mixture of pepper and salt, shift the top and bottom with bay leaves, mix the spices and leave for 12 hours in the room, then in the refrigerator for 2 hours and EVERYTHING! Very tender and lightly salted.
FISH BAKED IN FOIL
We take any fish (trout in the photo). Mine, clean from fins and scales. Three carrots on a grater, cut the onion into thin half rings, cut the tomato into slices. Cut the lemon into rings, and then cut it in half (in principle, you can do it without lemon). We tear off a piece of foil.
Put a little onion on it, then a fish (pre-salt and pepper it a little), then a carrot, and on top - tomatoes.
I put lemon slices inside the fish. Cover the fish with foil and put it in an oven preheated to 180 - 200 ° C for 15 - 30 minutes (depending on the fish and, of course, the oven).
FISH FILLET IN CHEESE BATTLE
4 fillets of pangasius (or other fish)
3 eggs
150 ml milk
100 g flour (it took me less)
50 g cheese
salt pepper
Grate the cheese finely. Mix eggs, milk and flour until smooth. Add cheese. Mix everything thoroughly. Dip each piece of fish in batter and fry.
ARABIC FISH
Take a large carp or must, gut it thoroughly, make several longitudinal cuts and lightly, just a little, fry on both sides in vegetable oil.
Then, in the same oil, fry together 100 g of raisins, coarsely chopped walnuts, almonds, prunes and dried apricots. Stuff the carp with the whole mixture, salt, pepper, sprinkle it
butter and lemon juice and bake in the oven at 250 ° C.
While the fish is baking, take a few large tomatoes, prick them with a fork and fry them whole in the same oil in which the fish and filling were fried. Shortly before the fish is cooked, remove it from the oven, cover with sauteed tomatoes and cook until tender.
FISH IN POTATO FUR COAT
Salt the fish fillet (I had a sole), put in a beaten egg, top one side with potato scales and in a hot pan with butter.
Then put scales on the other side and fry too. Put green onions in the remaining oil (unfortunately I didn't have one) and on top with a spoon on the fish. Serve with salad.
Mackerel schnitzel
Chilled mackerel - 2 pcs.,
1 egg,
2 tbsp. l. sour cream,
2 tbsp. l. vegetable oil,
ground black pepper,
a pinch of salt.
Rinse the mackerel well. Cut it up to the abdomen, carefully cut the ridge with bones. In this case, the two halves of the fish must remain connected to each other.
Remove the skin from the fish, carefully trim the dorsal fins.
Rinse the fish fillets and dry a little (or dry with a towel).
Season the fillets with salt and pepper, brush with sour cream on both sides. Leave to soak for 20 minutes.
Beat the egg and spread evenly over the fish fillets (2 sides).
Preheat a skillet and pour in the required amount of vegetable
oils. Before frying the fish, remove the remaining egg from its surface (shake the fillet a little).
Fry the mackerel schnitzel for 3 minutes on one side and 2 minutes on the other (over high heat).
Place the schnitzel on plates and serve as a side dish (rice or potatoes).
FISH BAKING
Fish (fillet) - 600 g
potatoes (boiled) - 4 - 5 pcs.
onion - 1 pc.
carrots - 3 pcs.
bread - 4 slices
milk
salt
Dill
spices for fish
egg
Grate potatoes and mix with fried onions and carrots. Season with salt, pepper, add your favorite spices. Mix. Make minced meat from fish fillets. Soak the bread in water or milk, squeeze. Mix with minced fish. Finely chop the parsley and dill, add to the minced meat, mix thoroughly. Add salt, pepper and spices to taste, stir.
Grease a baking dish with oil, put half of the vegetables.
Put the minced fish on top of the vegetables. Put the rest of the vegetables on the minced meat. Flatten. Brush the top of the casserole with beaten egg.
Bake the dish in an oven preheated to 180 ° C for 40 minutes. Serve warm.
FRIED CARASI ACCORDING TO VLAD PISKUNOV'S RECIPE
The recipe is simple, but its final result is very beautiful. Besides
this is a great way to fry crucian carp so that the smallest bones become very fragile and do not interfere with enjoying the taste of the fish.
The fish should be cleaned and gutted, the fins and tail should be cut off with scissors. Use a sharp knife to make diamond cuts all the way to the ridge, as shown in the photographs. When making cuts, you will hear how small bones are cut, which are especially numerous on the tail of the fish. There is no need to make incisions on the belly, where the crucian carp has ribs. The ribs will still not be able to fry until brittle. And they do not cause such inconvenience as small bones.
Salt the fish lightly. Keep in mind that fish cut in this way requires much less salt than fish fried whole and uncut. So don't oversalt, please.
In a deep skillet, preferably non-stick or cast iron,
heat 300 ml of vegetable oil. Heat up hard to over
light smoke appeared on the surface. You can just fry the carp in this oil, and it will turn out very tasty, but I recommend adding an Asian touch to this dish. To do this, throw a slightly crushed clove of garlic and a few slices of ginger into the oil. They will give their spicy aromas to the oil, and the oil will pass them on to the fish. It will turn out delicious. Put the fish carefully (splashing!) In oil and fry for 5 minutes on each side. You need to fry each fish separately, then the oil will remain hot enough.
Put the finished fish on a plate. Sprinkle lightly with a mixture of lime juice and sesame oil (for 1 tablespoon of juice 5 - 6 drops of oil). It goes well with cold white dry wine.
SKEWERS WITH SHRIMPS (FISH) AND CHEESE IN PICK-UP
A very simple, but at the same time original appetizer. I think you can
other ingredients to use - pieces of vegetables (cauliflower,
broccoli, Bell pepper) chicken, liver, only cheese is unchanged. Serve warm.
I did a small amount, so:
Shrimp (trout) - 100 g
hard cheese - 100 g
puff yeast-free dough - 125 g
1 egg yolk for greasing kebabs
salt
Defrost the shrimps, rinse and pat dry with a paper towel.
Cut the fish fillet into 2 cm pieces. Cut the cheese into small cubes. Roll out the dough a little and cut into ribbons about 2 cm wide.
On wooden skewers, string alternating shrimp (fish) and pieces of cheese and wrap each skewer with a ribbon of dough.
Brush with yolk. Bake in oven 180 - 200 ° C for about 20 minutes.
If prepared in advance, it is better to preheat in a microwave or oven before serving.
RICE BAKING WITH FISH
1 large fish (I have pink salmon)
1.5 tbsp. rice
3 large carrots
2 onions
150 g sour cream
100 g cheese
salt spices
Boil rice until ready. Fry carrots with onions. Cut the prepared fish into portions. Put the rice into the mold, then drown the fish pieces into the rice. Top with a layer of fried vegetables. Fill everything with sour cream, if necessary, you can add 0.5 tbsp. water. We put the form in the oven for 40 minutes. Take out 10 minutes before cooking and sprinkle with cheese.
KOREAN HERRING
1 kg fresh herring
5 onions
1 half-full glass of vinegar
0.5 tbsp. rast. oils
1 tsp allspice
2 tsp ground red pepper
1 tbsp. l. salt
1 tbsp. l. tomato paste
The hardest part of this recipe is to make herring fillets. And everything else is a couple of trifles!
So let's get started!
Vegetable oil, tomato paste boil, add vinegar and cool. Put all the spices under the cooled marinade: 2 types of peppers, salt. I draw your attention to the fact that allspice is taken with peas, and not black (otherwise it will turn out too spicy and not so fragrant!). It's time to get smeared with herring! Peel the fish, but do not peel the skin, and make a fillet.
The recipe is a recipe, but nobody canceled their variations! So I'm in
ingredients, I honestly wrote about 5 onions, in fact, I
I put a lot, because it turns out so delicious !!!
Cut the onion into rings, add to the spice marinade and that's it
mix. Fold the fillet into a container such as a regular saucepan,
shifting the mixture. Cover with an inverted plate on top and put a small load - at least a jar of water. It remains to endure 3 - 4 hours. And you can help yourself! And if you do it for the night - generally exclusively!
PIE WITH FISH AND PINEAPPLE
The main thing here is the combination of carrot and pineapple filling with smoked fish. This is awesome delicious! Mine were delighted. The dough is thin, soft, crumbly, and the combination of smoked fish with the sweetness of carrots and the spice of pineapple is very harmonious!
Flour 300 g
butter 100 g
sour cream 150 g
baking powder 1 tsp
salt 1/3 tsp
Filling:
hot-smoked fish (salmon) 0.5 whole fish
carrots 400 g
onion 200 g
pineapple 300 g
1 egg
Softened butter rub with flour into crumbs with your hands.
Add salt and baking powder to sour cream, mix and pour into butter crumbs, form the dough into a soft ball, put in the refrigerator.
Smoked salmon (half of the fish) disassemble into small pieces, choosing bones. Divide the egg into white and yolk. Stir the protein into the fish, and add 1 tbsp to the yolk. l. water and leave to grease the cake.
Saute chopped onions and carrots grated on a coarse grater. Pineapple (I have fresh, but canned is also suitable) cut into pieces.
Remove the dough from the refrigerator, roll it out into an oblong sheet,
the size of the baking sheet. Cut the base for an oval cake,
transfer it to a baking sheet. Collect the dough scraps into a ball.
On the base of the dough, stepping back from the edge, lay out sequentially half the carrots with onions, then all the fish.
Cover the fish with the remaining carrot filling, and cut the dough
stripes around the perimeter, leaving the ends free. Lubricate the strips with yolk.
We form a cake: cover the filling with the "nose" of our fish, and put the strips along the edges of the cake crosswise, along the entire perimeter, smearing them with yolk. We cut the tail with a fan.
Roll out the remaining dough and cut into strips. Put the strips on top of the filling parallel to each other, grease with yolk.
Now we decorate our fish with pineapple slices. In the intervals between the strips of dough, insert pineapple pieces close to each other, like scales.
Decorate the tail and nose of the fish with pineapple. Whole pie carefully
grease with yolk. Bake at 185 ° C for about 35 - 40 minutes. (focus on the readiness of the test).
Remove the finished cake from the oven, cover with parchment and a towel, cool slightly.
Very tasty when warm. A cake that has cooled and reheated is just as good.
BON APPETIT!!!
Pinworms in children (symptoms and treatment are determined by the pediatrician after examining the patient) develop in the rectum, starting from the first day, they grow and live there.
Why are pinworms dangerous in adults
Helminthiasis is a serious problem that causes many complications. The waste products of pinworms are toxic to the human body, often provoke allergic reactions, leukocytosis. Due to enterobiasis, immunity decreases, which leads not only to frequent colds, but also disrupt the production of antibodies during vaccination. This makes the prevention of influenza, polio, whooping cough and other infectious diseases ineffective.
If there are a lot of worms in the body, they can clog the intestinal lumen, cause obstruction. In advanced cases, pinworms lead to a vitamin deficiency in an adult, against this background, vitamin deficiency and protein deficiency often develop. Enterobiasis often causes defeat nervous system, gastrointestinal tract, erosions of the stomach, internal hemorrhage, peritonitis. In women, pinworms can invade the genitals, provoking inflammation of the ovaries or fallopian tubes.
Symptoms
Clinical signs after pinworm infection will help the doctor establish a preliminary diagnosis and prescribe the most informative diagnostic method for the child. Based on the results obtained, select a safe and effective treatment.
The ingress of pinworm eggs into the oral cavity occurs imperceptibly to humans. It happens that patients for some time do not feel any changes in their condition at all, and worms are detected by chance, for example, during a mandatory preventive examination after passing feces for analysis. Only every third adult has pronounced signs of helminthiasis.
First of all, severe itching in the anus begins to disturb, which is especially intensified in the evening or at night. Then a digestive upset appears, the intestinal microflora is disturbed, constipation or, conversely, diarrhea can torment. In advanced forms, enterobiasis can provoke seizures, inflammation of the bladder, and impaired renal function. Other signs of pinworms in adults:
- sleep disturbance, insomnia;
- irritability;
- malaise, increased fatigue;
- stomach ache;
- inflammation of the external genital organs in women;
- headache;
- dizziness;
- intestinal dysbiosis;
- heartburn;
- blood or mucus in the stool;
- losing weight with a good appetite;
- nausea;
- swelling;
- itching around the anus;
- inflammation of the perianal tissues, microcracks;
- bacterial dermatitis (with the addition of a bacterial infection).
step by step recipe with photo
The principle of filleting is the same for all types of fish, but some of them are easier to cut, some are more difficult, and some simply do not make sense. The larger the fish and the fewer bones in it, the easier it is to separate the fillets, and the greater its yield. Catfish, trout, large pike perch, and silver carp, for example, make great cuts of meat. Easy to cut sea fish- hake, pollock, mackerel, herring. But for a small river fish - crucian carp, small carp, perch, silver carp - it is better to find another application, since their sirloin is very thin, and the extraction of small bones will lengthen the process at times.
We need
- sharp knife
- board you only use for fish products
- kitchen scissors
- scale scraper
- any fish
Fish cutting process
1. Rinse the fish in running water. Lay on the board with your head facing you. It is advisable to use a plastic or glass board. You can cover the wooden one with foil or parchment. Using a scraper, scrape off the scales from the tail to the head. You can also clean it with a regular knife, but it is safer with a scraper. To prevent the scales from scattering throughout the kitchen, lower the fish carcass in a bowl of water, and do this procedure under water. After cleaning, rinse the fish well.
2. Now take your kitchen scissors and trim off the fins on all sides and the tail.
3. Use a sharp knife to rip open the abdomen, starting from the head and continuing to the tail. Remove all insides. Place the fish in a sink and rinse well under running water. Take a washcloth or cloth and remove the black films.
4. Dry the washed fish with a paper towel or napkins inside and out.
5. Turn the fish with its back to you. At the base of the head, make an incision with a knife, resting against the spinal bone.
6. With a sharp knife, begin to separate the sirloin by pressing the knife blade against the ridge. If your hands slide over the fish, you can dip your fingers in salt.
7. Descend gradually to the belly along the entire length of the fish. Stay as close to the fish skeleton as possible to minimize fillet loss.
8. One fillet is ready. Turn the fish over and cut off the second fillet in the same way.
9. Remove small bones from both fillet pieces with tweezers. Do not throw away the backbone and head. You can make delicious fish soup from them. Just remove the gills and eyes first.
10. Trim the sirloin pieces and start cooking exquisite dishes! If desired, the skin can be removed. If you fry the fillets, it is better not to remove the skin. Delicious experiments for you!
Note to the hostess
1. Wooden planks are common, accessible, but unhygienic. Glass substrates are much more expensive and vulnerable to the kind of mechanical stress that is inevitable when cutting most types of fish. An ingenious kitchen gadget - a dense silicone mat: with excessive force, it can be slightly scratched, but difficult to cut through; it does not slip even on a damp countertop, does not accumulate odors. It is easier to wash it than a porcelain saucer (by the way, they do it in three waters: cold, hot and cold again). Previously, high-quality silicone products were expensive, but now they are cheaper. For those who regularly cook seafood, such equipment is a must have.
2. Gills, eyes, fins and other unappetizing carcass fragments will certainly go to the waste bucket. It is doubtful that the hostess will immediately go to empty it into the garbage chute. Meanwhile, after a short time, the trimmings will begin to smell strong and unpleasant - the fish spirit will surely seep through the lid. Useful advice: inedible parts of fish should be placed in a reliable, whole plastic bag, or better, in several, right during the cutting process. Then the neck of the bag will need to be tightened with a pharmacy rubber band. Now you can throw it away.
How to fillet a round fish
Place the carcass on a cutting board. Insert a knife with a thin blade under the branchial cleft and remove the head. Cut off the tail and fins (if you haven't already). Make a deep cut along the back from head to tail along the ridge. Expand the knife blade towards the tail and cut off the fillets along with the rib bones. Turn the fish over to the other side and cut off the second fillet in the same way.
Separate the spine. This should be done by supporting the spine with paper towels to avoid injury from the sharp edges of the bones.
Cut off the rib bones with a knife. Remove small bones from the fillet with tweezers. Place the fillet skin side down and, holding it against the tail, make a small undercut. Make a hole in this piece of leather where your finger can enter. With one hand pulling the skin towards you, with the other cut the fillets with a knife along the entire length.
How to fillet flat fish
Put the fish belly up and make an abdominal incision closer to the head along the ribs. Take out the insides, being careful not to damage gall bladder... Rinse the fish with cold water.
Turn the fish over with the dark side up and make a longitudinal cut along the ridge. Lifting the skin, remove it. To prevent the skin from slipping, you can hold it with a towel. Also remove the skin from the other side.
Cut off the fillets to the right of the spine, then to the left. Turn the fish over to the other side and repeat the same operations with the two remaining fillets.
Note to the hostess
Before cutting the fish, it must be cleaned and gutted, after having dried it well. If the fish is slippery, place newspaper or paper towels underneath. Sharp fins, if any, should be cut off with scissors to avoid injury. Holding a small knife at an angle, peel off the scales from the tail to the head, first on one side, then on the other. Check if there are scales on the back, abdomen and under the fins. Open the gill slit and cut the gills with scissors. This is necessary if the fish is cooked whole. With a sharp knife, make a longitudinal incision exactly in the middle of the abdomen and remove the insides. If, through carelessness, bile has spilled from the gallbladder, cut off a thin piece of meat in this place and rub the cut with a lemon wedge. Rinse fish thoroughly and dry.
The fact that fish (river and especially sea fish) is a valuable and useful product for the body, a real storehouse of trace elements and amino acids necessary for a person for full-fledged life, is probably known to everyone today. It is no coincidence that people living in the seaside have long been famous for their longevity and health - physical and mental. But at the same time, not every housewife or home cook has information on how to cut fish according to all the rules so that it preserves its benefits as much as possible and at the same time gets rid of even small bones. In this article, we will try to fill this gap.
Tools
Some people think that it is rather difficult: to free these cold-blooded from the bones, especially the smallest ones. But it's actually pretty simple. Let's practice together, maybe a couple of fish will go to training, but the third, most likely, will be cleaned in an ideal way. But before you cut the fish, you still need to acquire necessary tool... We will need:
- kitchen scissors for cutting fins;
- a knife for freeing from scales;
- a sharp knife with a thin blade to separate the pulp from the bones;
- long board for cutting carcasses;
- tweezers (but you can do without it);
- and, of course, the fish itself.
With this minimal set, you can already start taking action. By the way, about a knife for cleaning: the simplest and most popular tool among the people is a butter knife (with small teeth) or a vegetable knife (short). You can, no doubt, take advantage of modern technologies: fish scalers of various types, if you have them available. But an ordinary potato knife will be quite enough.
detailed master class
Several life hacks from experienced cleaners
How to gut?
After making sure that the whole carcass is free of small scales (especially take a closer look at the tail), we proceed to gutting.
- How to properly cut fish, freeing it from entrails? To begin with, it should be thoroughly washed from possible remnants of scales.
- We put the carcass on a cutting board (we repeat, it should be narrow, but long enough for the fish to fit on it) with its head away from us.
- Holding the carcass with our hand, we insert the end of the knife into the hole on the abdomen and make a longitudinal incision towards the head to its very base (the knife should not be immersed too deeply so that the insides are not damaged or spread), dividing the bony part at the base of the lower jaw in half, which is between the fins of the fish (front).
- We remove the insides by grabbing them with our fingers in the area of the base of the fish's head. For squeamish housewives: you can use large tweezers for these purposes. We take out the whole intestine. Separate the liver and caviar, if available. Be sure to remove the film that obscures abdominal cavity so that it does not taste bitter when cooking.
Head
What to do with The question is by no means idle. Before cutting the fish into fillets, this very head, of course, must be cut off at the very base. But if you are going to put a fresh carcass for storage in the freezer or want to cook the inhabitant of the depths as a whole, that is, together with the head, then it will be imperative to remove the gills. This is done with kitchen scissors. After all, do not forget to rinse the fish thoroughly again before cooking it, preferably under running water.
How to cut fish into fillets correctly?
Some perceive such manipulations as aerobatics of the culinary art, but in fact there is nothing too complicated in the process - you only need a sharp knife and skills that are acquired through experience.
Red fish
A few words about this beauty of the seas and rivers, which has recently been available and popular among the population. How to cut red fish - trout or salmon, for example? The algorithm of actions and tools are about the same, but there are also some nuances. Today we will tell you how to cut red fish into fillets (let it be salmon).
Who dreams what?
And finally: do you know what it means if you had to butcher fish in a dream, especially live fish? Such a dream is not entirely good, according to many modern and ancient dream books. It can mean a quick loss of health (you or loved ones), dissatisfaction with your position and appearance. And if a woman dreams of cutting fish, then she will not give way to her hobbies and sympathies in relation to a man. But to clean fish in a dream - to soon overcome difficulties, and to cook it - for material well-being.
