Now we need to flake when you need it squamatore or knife squamapesce and you have to proceed from

Cleaning the fish: the tools.
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Fish is a staple of our diet but it has one big drawback uncomfortable: the cleaning. Many do not like to get their hands dirty and learn to fish, then opt for different dishes or frozen food.
Bearing in mind that the techniques of cleaning the fish will be different depending on the animal that you have to clean and then cook, the first universal rule is: wear latex gloves to prevent your hands from damaging or smell like fish, at least for those who feel this as a limit not to cook this wonderful food.
In the case of fish with fins one should first proceed stanley steamers to the removal of the latter. Keep the fish in your left hand and the back up. Use scissors to remove the dorsal fin and turning, stanley steamers anal, ventral and pectoral. Shorten the caudal fin.
Now we need to flake when you need it squamatore or knife squamapesce and you have to proceed from the tail to the head. The knife squapesce is similar to a common knife that on the lower part of the blade is provided with teeth of aluminum to remove the scales and not ruin the skin of the fish. It 'better stanley steamers to do this in the sink to avoid getting dirt everywhere.
To gut the fish of large size, you can use your hands by introducing stanley steamers the right index finger folded into the cavity left and pull the intestines; if there are the remains of the intestines use a spoon to remove them. By gutting the small fish used scissors cutting the belly from the anal went up to the gills.
To strip the fish you will have to use a boxcutter and make two incisions on a head, a tail with scissors and remove the fins on the back and sides. Now take a piece of skin near the tail, grip and take a cloth with which to grip and pull firmly upwards. To fillet, however, you'll need some good knives with blade in china. Among this, the fillet knife that is used to divide the meat from the backbone and then get the thread you are cleaning fish; This knife will be also useful for removing the skin which is why you'll need a sharp knife and with but very thin.
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