Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, how to remove the skin and scales from sole. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
How to Remove the Skin and Scales from Sole is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. How to Remove the Skin and Scales from Sole is something which I have loved my entire life. They are fine and they look fantastic.
And then you should be able to pretty much remove the entire skin and have a nice filet. A little bit of that silver skin is OK. That's not really, that's just the inside, nothing wrong with that.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook how to remove the skin and scales from sole using 2 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make How to Remove the Skin and Scales from Sole:
- Take 1 Sole
- Make ready 1 Sake
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Steps to make How to Remove the Skin and Scales from Sole:
- Here is how a sole looks from the front and back. The skin is removed from the front side (photo top), and scales taken off the back side (photo bottom).
- Scrape the scales off the bottom side of the fish with the back of a knife.
- If the sole is big, a lot of hard scales will come off!
- Once the scales have been removed, cut around the head where there is a shallow depression. Leave the skin on the other side intact, so that the head is still attached by that skin.
- This is how it looks from the side.
- Hold onto the head that was cut in Step 4, push out the guts, and peel off the skin in one go.
- Peel off the skin like this up to the tail, as shown in the Step 8 photo.
- Rinse the skinned fish quickly and it's done.
- Sprinkle with some sake to remove the fishy odor.
- Bonus: I marinated half of the fish in shio koji and froze it.
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