Fresh pike is covered with a thin layer of mucus. In order to make it more convenient to process the fish carcass, you will first have to rinse it thoroughly under running water. So it won’t slip out, and it’s more pleasant to work, right?

If your fish is still whole (not gutted), then next you should remove all the insides. To do this, you need to carefully, without going too deep, cut its abdomen from the tail to the head. And then take out all the contents, trying not to damage the gall sac - by the way, it is located closer to the head. Then, again, rinse the fish carcass from the inside, thoroughly removing blood clots and films.

Now you have to scrape off the scales. Those. separate it from the fish against the direction of “growth” with a sharp knife (or a special fish knife, if one is available), starting from the tail and gradually moving towards the head. As soon as you finish cleaning, do not be lazy and again wash the fish from the remnants of stuck scales.

From the head, fins and spinal bone with tail (we will separate them a little later) you can easily later cook fish broth. Just don’t forget to cut out the gills from the head and take out the eyes. If this is not done, the broth will turn out cloudy.

Well, we already have a beautiful cleaned fish carcass in front of us. Now you can proceed to the last stage - separating the fillet from the spine.

Turning the fish onto its back, open it and carefully cut off the rib bones from the spine. Next, with a sharp knife, cut through the flesh along the entire spine to the back and cut off.

Then we cut off the spine itself from the second half of the carcass in the same way.
Now you can cut off the remaining fins and rib bones. I just pull out these bones with tweezers - I got used to it, this way more meat is preserved.

I also use tweezers to remove the thin internal bones from the fillet. They can be easily felt when stroking with your fingers.

These are the two beautiful fillets with skin that we end up with.

Without a doubt, pike is the fish that every fisherman dreams of catching and then preparing some kind of culinary masterpiece from it. It’s not for nothing that it is quite popular among both fishermen and fish lovers. Pike meat has an excellent taste, but it is low in calories and contains a small amount of fat, and therefore is considered a dietary product. A huge variety of dishes can be prepared from pike, however, before doing this, it must be properly cleaned and cut up.

What is a pike

The body of these fish resembles a torpedo, it is elongated and compressed at the sides. The color of pike varies depending on the habitat and surrounding flora: it is gray with shades of brown, yellow or green, covered with olive spots that create transverse stripes on the sides. Unpaired fins are brown with dark or yellowish-gray inclusions, paired fins are orange. The scales of fish are thin and small. The head of the individuals is large, the mouth is slightly flattened and very elongated. The lower part of the jaw connects to the base of the skull and protrudes slightly forward, the upper part - beyond the anterior edges of the eye sockets. Pike teeth are numerous and very strong. The gills are not connected to each other and to the interbranchial space. This allows the pike to swallow fairly large prey.
The maximum length of individuals reaches one and a half meters, and weight - 35 kilograms. However, in average catches these are fish no more than a meter long and weighing about 12 kilograms.

The spawning period for pike begins in early spring, in the coastal zone at a depth of about 20 centimeters, immediately after the ice melts. At this time, the water in the reservoir reaches a temperature of a maximum of six degrees plus. The development of the offspring occurs quite quickly; larvae appear two weeks after the end of spawning.

Gastronomic advantages

The meat of these fish is considered dietary due to its low calorie content - only 84 per hundred grams. In addition, it is a natural source of vitamins, antioxidants, phosphorus, iodine, potassium, fluoride, zinc and calcium.

The abundance of proteins contained in fish meat makes the product easier to digest than proteins found in animal meat, and therefore this product is very useful for people suffering from digestive problems.

In addition, pike helps strengthen the immune system and reduce the risk of developing heart arrhythmia.

Pike is fried, boiled, baked, stuffed and salted.

In order for the fish to retain its smell and taste, it should be cooked immediately after catching, without freezing.

Nutritional characteristics of pike meat

Due to the bonyness and toughness of pike meat, it is considered third-rate. However, you can also prepare truly culinary masterpieces from it.

The ratio of proteins, fats and carbohydrates in the part of pike suitable for consumption is 97%, 3% and 0%, respectively.

You can safely include fish fillet in the daily menu of overweight people and not worry about your figure, thanks to its low calorie content.

The benefits of pike meat for humans

1. Rapid breakdown of proteins and fats in the body.
2. Improving the condition of the heart, blood vessels, skin.
3. No stress on the digestive tract.
4. Increasing the body's overall immunity, as well as its resistance to colds and infections.
5. Normalization of blood sugar levels.
6. Reducing the risk of developing diabetes.
7. Improving the functioning of the thyroid gland.
8. Prevention of arrhythmia.
9. Restoration of the body's nervous system.

Harm

Despite the fact that pike meat is considered hypoallergenic and does not pose a danger to the human body, before buying this fish, you need to inquire about the ecology of the reservoir in which it was caught. Do not forget that fish itself tends to accumulate harmful toxic compounds that pose a danger to human health. Consequently, if pike was caught in a polluted reservoir, eating it can cause an allergic reaction, general intoxication, intestinal infections or indigestion. All this may be accompanied by such unpleasant symptoms as:

• cramping pain in the abdominal area;
• temperature increase;
• general weakness;
• chills or fever;
• a sharp decrease in pressure and so on.

In addition, eating pike is contraindicated for people with individual intolerances or allergies. Despite the fact that pike is a dietary product, it should not be abused, and in order to avoid gaining extra pounds, it is better to eat fish in small quantities and always steam it.

How to clean and cut fish: instructions with step-by-step photographs

Unprocessed pike has two drawbacks that can easily be avoided: a large number of bones and an unpleasant aroma of sea mud. However, with the right approach, these shortcomings can be overcome in no time!

Preparing for work

Before you start preparing pike, you need to properly arrange your work area and prepare all the necessary tools. This will take a little time, however, it will help protect the kitchen from scales and yourself from unnecessary cleaning. Considering that fish scales are quite dense and can scatter throughout the room during cleaning, you should protect surfaces near the cutting board from unwanted contamination by covering them with cling film. Fill a basin or sink (whichever is convenient for you) with cold, clean water. Prepare a cutting board, large and, preferably, not wooden, but glass or plastic (wood absorbs fishy smell very strongly). You should place a towel under the board, otherwise during cleaning it will slide on the table, thereby complicating the process.

When working with a whole fish, under no circumstances should you grab it with your fingers inserted into the open mouth. There are several rows of small, sharp teeth that can hurt your hands even through thick gloves.

Next, you need to prepare a sharp knife with a wide, large blade that will be convenient for cutting pike. In addition, a smaller knife will come in handy. It will be convenient for them to remove scales. If possible, it is better to use not a knife to remove scales from pike, but a special device, which is a grater with a container. In addition, during the cleaning process it is convenient to use coarse salt, which is used to treat the tail of a thoroughly washed fish to remove residual mucus. This trick allows you to firmly hold the fish in your hands, making it less slippery.

Many housewives find it inconvenient to use gloves when cleaning fish. However, they significantly simplify this procedure and, in addition, minimize the risk of injury to the hands from sharp teeth or bones. In addition, gloves will help prevent the fishy smell from being absorbed into the skin, and therefore you will not have to wash your hands in lemon juice again.

Basic steps in cleaning pike

Before preparing anything from pike, it must be cleaned. This process is not easy and takes place in several steps.

Initial processing

First of all, you need to thoroughly wash the fish, removing any remaining debris and unpleasant natural mucus that completely covers the fish. To get rid of the smell of the swamp, the fish is washed in cold water with the addition of a large amount of salt. If the aroma of mud is very strong, you should place it in a strong saline solution for 30 minutes, and then rinse with cold running water.

Another way to remove mucus and lighten the pike is to smear it with a mixture of ash and salt in a 1:1 ratio. Wait ten minutes and then rinse. There will be no trace of unsightly mucus left on the fish.

There is another way that will help facilitate the process of cleaning pike from scales - moisten the fish with vinegar. Just rub it on the fish and let it soak in.

Cleaning fish from scales.

After all the necessary manipulations for the initial processing of the fish, you can begin cleaning it.

This is the most difficult thing about working with pike. You need to lay out the fish so that the head is on the left and the tail is on the right. Next, using a very sharp fillet knife or a special device, slowly scrape off small scales from head to tail, periodically washing them off with cold water. Movements during cleaning should be prying, smooth and confident, and the knife should be held at a slight angle.

You can also remove scales from pike using a grater.

It is better to clean the fish in a wide bowl with water or a sink, then the scales will not fly around, dirtying everything in the kitchen. Using a regular plastic bag, inside of which the cleaning will be done, will also help protect the kitchen from scale contamination.

You can make it much easier to remove dense and small scales from fish by steaming it a little and placing it in boiling water for half a minute.

If you hold the fish with your fingers dipped in coarse salt, it will not slip out of your hands.

Fish scales, although unsuitable for human consumption, contain many rare and beneficial substances for humans. Therefore, if you plan to cook the pike, you don’t have to clean the scales at all; after cooking, they will come off on their own.

Cleaning fish from entrails and fins

After the fish is scaled and washed, it is necessary to cut off the fin and tail with the back. It will be easier to do this with the same sharp fillet knife that was used to remove the scales.

To remove the entrails, you need to rip open the pike's belly. To do this, make a small incision near the head, and then gradually and smoothly move towards the tail to the anus. You need to cut the skin on the belly carefully, without sticking the knife deep into the body of the fish, as this can damage the gall bladder and spoil the meat.

Having ripped open the belly, you need to open it and take out the insides. The abdominal cavity of any type of fish contains blood clots near the spine, located under a thin transparent film. All this also needs to be removed. This can be done in different ways, depending on your convenience: scrape it off with a thin knife, wipe it with a brush, gauze or salt.

When removing the insides, you need to remember the gall bladder and remove it with extreme caution. Breaking it can spoil the fish, as the bile will give it bitterness. If this does happen, the area filled with bile should be cut out or washed thoroughly and wiped with salt,

After completing all the manipulations described above for pre-processing the pike, you can begin to create delicious culinary dishes from it.

Cutting fish depending on the dish being prepared

Before cutting up fresh fish, you need to decide in advance what will be prepared from it.

When only fillet is required

For example, if you decide to cook fish cutlets, you will only need fillets for this. It is carefully removed using a special knife from the fish, which has already been cleared of scales, entrails and fins. This process is quite long, complex and not entirely clean. However, there is a cutting method that allows you to avoid unnecessary difficulties. For it you need to take a cutting board, a fillet fork and a sharp knife.

The sequence of actions will be as follows:

• Place the fish on the board and make a cut along the line of the front fin towards the head.
• Reach the ridge and, unfolding the knife, cut the carcass along the ridge to the tail. You will get half a pike.
• Do the same with the second part of the fish.
• Carefully cut off the ribs from both halves using a fillet knife, holding the fish with a fork.
• Next, separate the skin from the resulting pieces, placing them on a board, skin side to the table, and slowly cut it off with a knife. It must be remembered that the skin must be removed starting from the tail and done very carefully. If the skin is damaged, it will be much more difficult to remove.
• Remove the remaining small bones from the two resulting pieces of meat using ordinary tweezers.

All that remains is to grind the fish fillet in a meat grinder. If you wish, you don’t have to cut off the skin - it won’t be noticeable in the minced meat at all.

When is fish needed for frying?

In order to fry pike, it should be prepared in advance. Depending on the recipe, this is done in different ways. For example, fillet is used for battered fish. How to obtain it was described above, and the scales can be removed along with the skin, which will greatly simplify the task.

If you are planning regular frying, you will need to clean the fish from scales, entrails and fins, wash it, and then divide it into portions, holding the knife at an angle of about 45 degrees, and start cooking.

When to decorate the table with fish

If you plan to use the fish for stuffing or beautiful decoration of the holiday table, it is better to leave it whole. The pike's entrails can be removed without cutting open the belly. To do this, you need to cut the edges of the gill covers to the spine, cut off the head and remove the attached entrails along with it. Next, remove the tail and fins.

The prepared fish can be cooked without cutting or divided into round pieces.

If you plan to cook a beautiful stuffed pike, you will have to remove the skin after removing the insides. To do this, you need to slip your fingers under it and separate it from the meat, tear it off, moving towards the tail (you should get something like a stocking). If there is any meat left on the skin, trim it. If the fins get in the way, carefully cut the skin underneath them. After removing the skin, cut off the tail so that it remains with the skin.

Stuff the removed pike skin with the filling prepared to taste. This must be done carefully so as not to damage the shell. After this, sew the head from which the gills were previously removed to the skin.

How to clean and cut up a frozen carcass

Cleaning and cutting frozen fish is much easier than fresh fish. Such fish practically do not slip, as they are covered with less mucus. It’s also not difficult to make minced meat from frozen fillets.

Cutting both frozen and fresh pike is done according to the same principle: you need to separate the fish fillet from the skin and bones. To do this you will need a good sharp knife, tongs (pliers) and a cutting board.

Procedure for cleaning frozen fish:

• First, you need to remove the fins from the belly.
• Next, the tail, anal and dorsal fins are removed. You can leave the breasts for now.

  In the article, we looked in detail at how to properly clean and cut up pike for preparing various dishes. In the end, I would like to give some general advice, following which even a novice housewife can cope with this difficult task.

  • You need to be careful with the fish’s mouth: it contains deep rows of very sharp small teeth that easily injure your hands.
  • It is better to clean freshly caught fish. After several hours in the refrigerator, it will be more difficult to clean.
  • To prevent the fish from slipping in your hands, you can dip them in coarse salt.
  • Before cleaning, it would be a good idea to rinse the fish in salt water to remove the natural mucus that covers the entire carcass.
  • It is better to clean fish in a sink or wide bowl with cold water. This will prevent scales from contaminating your kitchen.
  • It is more convenient to remove scales in the direction from the caudal fin to the head.
  • When removing fins, do not pierce the carcass with a knife too much, otherwise the gall bladder may be damaged.
  • If bile gets on the meat, these places need to be treated with salt or even cut off.
  • When removing the skin, you need to be careful not to tear it, then removing it will be much more difficult.

  Video: how to properly cut pike

  Let’s consolidate the knowledge gained from the article by watching a video with a detailed description of the process.

  Pike contains a lot of bones, so it is not as popular as delicate carp or salmon. But provided that the fish has been properly cooked, it can easily be turned into a true delicacy that will please even the most demanding gourmet.

For greater convenience, you can wear gloves, this way you will minimize the risk of injury and the fish will be easier to hold.

The knife must always be held away from you and cut accordingly, because at any moment it can slip, causing injuries or cuts.

Don’t forget to thoroughly clean the scales, this is quite simple: you need to draw a knife against the growth line of the scales, but do it carefully if.

The first step is to cut the belly and carefully remove all the insides, since the pike is a predatory fish, there may be its prey inside its stomach, which also needs to be removed.

It's up to you to decide what you will do with the skin: if you plan to use it to prepare, for example, stuffed pike, then you should put it in the freezer. Its skin is quite durable and there should be no problems with removal. But, one way or another, you should remove it carefully.

Head

Before cutting the pike, you need to make a couple of relatively deep cuts in the head area. So you almost completely cut off her head.

But! An important point: make the cut up to the ridge, in no case deeper. Position the pike with its ventral area away from you. Hold her head with one hand. Be careful, because you can easily injure your hand.

Continuing to hold the fish by the gills, run the knife from head to tail, thus cutting it along the ridge line.

If suddenly the knife rests and does not go further, slightly change the angle at which the blade is located and continue.
Half the work is done. If you see that green or yellow liquid has appeared on the table, this means that you have touched the gallbladder. In this case, you need to rinse the meat under running water as quickly as possible so as not to spoil it.

Don’t be lazy and thoroughly rinse all meat that has been exposed to bile, otherwise it will have a rather bitter taste. Remember that the bubble is located in the head area.

Caviar and milk

Inside the fish there are several parts that can be eaten: caviar and milt. Ripe caviar can be salted, but some experts do not recommend doing this. It is also not recommended to consume pike liver, since pike is a predatory fish and can be infected with helminths, which can be very dangerous to humans.

If you don't know how to properly cook these organs, then just throw them away.
After you have cut off one part, you should turn the pike over and repeat the procedure again. Slide the knife closer to the spine and move the knife towards the tail, while holding the pike by the head.

Next, you should rinse the fillet that we have obtained very thoroughly under running, cold water. The meat must be washed until it turns pink, completely removing all blood clots and impurities. The better you can, the tastier it will be.

On your ear

Don't forget that we still have: the head, fins and spine. You should not throw them away, as in the future you can cook fish soup from them.

If the head will be used as an ingredient for fish soup, several simple works should be carried out:

• First, remove the gills completely. Since you don't know what kind of water the pike lived in, its gills can be very bitter, which in turn can transfer this bitterness to the broth. Don't forget about your teeth, because you will be working dangerously close to them.
• Next, it is recommended to remove the eyeballs, which can also add bitterness to the broth. Removing them is not difficult; just pry them with a knife and pull them out.

Pike is full of unsaturated fatty acids and beneficial micro- and macroelements. Delicacies are prepared from it, which rarely anyone refuses. But, as always, there is a “but” - preliminary cutting. This process does not evoke enthusiasm, since it is troublesome and requires patience. After all, you need to know how to properly clean, gut and cut up pike.

Useful properties of pike

Pike is a freshwater fish from the pike family. It grows up to 150 cm in length, 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 beneficial properties.

1. It has low calorie content: 100 g of meat contains only 84 calories and up to 3% fat.
2. Is a natural antiseptic. Natural antiseptics are much healthier than chemical ones, as they help cope with various infectious diseases and strengthen the immune system.
3. Contains many vitamins, macro- and microelements.

Pike is a healthy and tasty fish that is available to everyone

Content of vitamins, macro- and microelements in 100 g of pike meat - table

How to easily clean a pike using boiling water and lemon - useful tips

To reduce the time spent cleaning fish and do everything quickly and easily, use these helpful tips.

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

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

If it is possible to clean the fish outside 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. When cleaning pike in the kitchen, you will need to perform a number of other steps, regardless of whether the pike you are using is frozen or fresh.

1. Remove all kitchen utensils from the table where you will be cutting fish, and cover the stove and furniture with plastic wrap or newspapers.
2. Empty the sink of dishes and clean it. You will need to soak and wash the pike in it. A large bowl will also work.
3. Prepare a large glass or plastic cutting board. Wooden is not suitable, as odors are absorbed into it. To prevent the kitchen board from moving on the table, you need to place 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 hold slippery fish during the cleaning process.
6. Pour salt into a small box. You will need it to powder 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 fish, you need to be careful, as you can get hurt on its teeth or gills.

1. Wash the pike well under the tap to remove mucus.
2. Fill half a sink or bowl with water and place the fish in it.
3. Pour boiling water over the carcass. Not all at once, but gradually. First, clean one side, and then the other.

   

   If you carefully pour boiling water over the pike, this will make the process of removing the scales easier.

4. When cleaning, hold the fish by the tail and remove the scales in the direction from the tail to the head using a knife or a special device.

   

   You need to remove the scales from the pike in the direction from the tail to the head.

5. Remove fins with scissors or a knife.

   

   It is convenient to cut off all the fins of a pike with a knife or scissors.

Cut the cartilage located between the stomach and head, make an incision on the stomach. You need to put the fish with its head towards you and use a knife to make a puncture near the head, cut the cut line all the way to the tail. The puncture should be shallow so as not to cause damage to the internal organs, otherwise the abdominal cavity will be stained with the contents of the viscera.



To clean the abdominal cavity of a pike, you need to make a cut with a knife from head to tail.

6. Carefully remove the giblets and remove the gills using a knife.

   

   You can carefully remove the entrails from the pike using a narrow and long knife.

7. If the fish is very large, the liver can be carefully separated from the gall bladder and prepared from it into fried liver with onions and bacon, salads and other dishes.
8. As a last resort, remove the air bubble and blood clots underneath it. This is a white film that is located along the ridge.
9. Thoroughly rinse the inside and outside of the pike.

How to fillet and mince fish

Most housewives know that pike fillets make amazing minced fish for cutlets and juicy battered dishes. To make them really tasty, you should pay attention to the procedure when cutting pike into fillets.

1. Remove the head from the carcass.
2. Place the fish with its back to itself, 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, and do not cut the fillet along with the bones.
3. Raise the knife and carefully cut the fillet from the pike ribs.
4. If necessary, remove the fin and pull out the bones using tweezers.
5. Lastly, remove the skin. The piece is placed meat side up, after which a knife is inserted between the fillet and the skin and the skin is carefully cut off at an angle. You need to hold the skin with your hands.

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

Frozen fish: how to gut, peel scales and skin

It’s not always possible to enjoy fresh pike, and then you have to deal with frozen fish. To properly clean it of 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:

1. Use a sharp knife to cut off all the fins.

   

   You need to cut pike fins with a sharp knife.

2. Make a deep cut in the head area. Then you need to cut the belly and back from head to tail.

   

   To clean the abdominal cavity of the pike, incisions are made on the belly

3. Using pliers, pick up the edge of the skin and remove it from the fish.

   

How to quickly cut a pike photo

How to quickly cut a pike, I think, is necessary for those who do not want to buy this fish because they do not know the technology of cutting fish and it seems to them a very complicated procedure. But in fact it is very simple. Pike is one of the few fish that is found in almost all rivers of our country, and even in fresh seas. Yes, and it catches well. Especially in winter. In addition, pike meat has a low calorie content - only 84 kcal per 100 grams of weight and can be used in dietary nutrition due to its low fat content. But before you cook the pike, you need to cut it. Forward!

- we have already published on our website. But this is the first time we’ll tell you how to quickly cut a pike.

How to quickly cut a pike. Description

Before us Pike 2.5 kg

1. Cutting pike is not much different from cutting most fish species.
2. It is only necessary to take into account the fact that pike is a predatory fish, and therefore has some “tricks” on its body.
3. The most “scary” thing is its sharp teeth, and on the upper and lower jaws they are of different sizes for more convenient capture of prey.
4. The fins are also hard, with hooks.
5. The body of the pike, torpedo-shaped, is covered with mucus.
6. Therefore, when cutting pike, be sure to wear gloves, preferably fabric ones.
7. First of all, cut off all the fins except the tail. We'll cut it off last.
8. For this operation it is best to use kitchen scissors.
9. You can also use a knife with serrations, which can easily be used to file down fins and bones, if necessary.

1. Now the most labor-intensive stage of cutting a pike is cleaning the carcass from scales.
2. Pike scales, although soft, sit very tightly on the skin. And if the skin of a pike is dry, then the scales are generally very difficult to separate.
3. And also, if there is a lot of mucus on the surface of the carcass, then cleaning the scales becomes more difficult.
4. To make cleaning the pike easier, it is best to wet it with water using a stiff brush, while trying to scrape off the scales.
5. Then rub the carcass with coarse salt to remove mucus, which can be washed off after a few minutes with a stream of cold water.
6. Next, use a metal mesh for cleaning dishes to remove scales.
7. We complete the procedure with a serrated knife if all the scales could not be removed.

1. Now let's gut the fish.
2. Using a knife, cut the belly and remove the insides and white film.
3. We try not to crush the gallbladder.
4. Don't forget to remove the gills. Just be careful, because pike have tiny hooks on their gills that can hurt you.
5. It is best to cut the gills with scissors.

1. A pleasant surprise awaited us inside the pike.
2. The most delicious part of the fish is the caviar!
3. Caviar can be salted.
4. And the same as salmon caviar.
5. Or you can fry it or boil it in your ear.

1. It is imperative to clean the blood from the fish carcass.
2. You can, of course, simply rinse under running cold water.
3. But, in this case, the meat will be saturated with moisture and become looser, and the taste will deteriorate.
4. Therefore, use a serrated knife to remove the blood as thoroughly as possible.
5. And then wipe the entire pike with paper towels.

1. Now we will use one fishing trick.
2. The fact is that pike has many hard small bones in its meat.
3. Because of this, many lovers of fish and seafood delicacies do not include this delicious fish in their diet.
4. All you need to do is take and make very frequent cuts across the entire carcass on both sides, as in our photo.
5. The bones will be chopped and you will hardly feel them when you eat the pike. Moreover, it doesn’t matter whether the pike is boiled or fried.

1. Since we are cutting fish for fish soup and baking in foil, we need to cut it into several parts at once.
2. Tail, several steaks from the tail side, head on the ear.
3. The middle part is for baking.
4. Since the spinal bone of a pike is powerful and hard, we first saw through it with a serrated knife.
5. If you can cut and saw through to the end, then great.

1. If you are unable to completely cut the pike, you can use kitchen scissors.
2. And it is even advisable to first cut the flesh with scissors, and then saw through the bone with a knife.
3. And then use scissors to complete this procedure.
4. This way the edges of the steaks will not wrinkle and will look beautiful.