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

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 valued 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 useful properties.

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 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

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

To reduce the time for cleaning fish and make everything quick and easy, use the helpful recommendations.

1. Cleaning live pike is faster and more convenient. A frozen carcass should be cleaned immediately after the scales have thawed.
2. It is convenient to work in rubber gloves, and put on cotton ones on top. So the risk of damage will be minimized, and the pike itself will not slip.
3. The knife needs to be sharpened well.
4. If the fish has a characteristic river smell, it can be rubbed 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 warm water with the addition of vinegar.

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

If it is possible to clean the fish on the street, 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 actions, regardless of which pike is used - frozen or fresh.

1. Remove all kitchen items from the table where you will cut the fish, and cover the stove and furniture with plastic wrap or newspapers.
2. Remove the sink from the dishes and clean. It will need to soak and wash the pike. A large bowl will also work.
3. Prepare a large glass or plastic cutting board. Wooden is not suitable, as odors eat into it. To prevent the kitchen board from driving around the table, you need to put a damp cloth under it.
4. It is necessary to use a pre-sharpened narrow knife or a special tool for cleaning fish.
5. To comply with safety rules, wear gloves - they will protect your hands from damage and allow you to more firmly fix slippery fish during the cleaning process.
6. Pour salt into a small box. You will need it for powdering the tail. Thanks to this, it will not slip out during operation.

Tools for cleaning and cutting pike must be prepared in advance

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

When cleaning the fish, you must be careful, as you can get hurt on its teeth or gills.

How to cut fish into fillets and for minced meat

Most housewives know that pike fillet makes amazing minced fish for meatballs 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 steps several times until the cut reaches the ribs, being careful not to damage the bones of the ribs, do not cut the fillet along with the bones.
3. Raise the knife and carefully cut the loin from the ribs of the pike.
4. If necessary, remove the fin, pull out the bones with tweezers.
5. Lastly, remove the skin. A piece is placed with the meat up, after which the knife is inserted between the loin and the skin and the skin is carefully cut at an angle. Hands need to hold the skin.

To properly fillet a pike, work must begin with a cut on the ridge

Frozen fish: how to gut, clean the scales and skin

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

• cutting board;
• forceps;
• sharp knife.

Frozen pike is also suitable for preparing delicious fish dishes.

Operating procedure:

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

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