ESP-ENG-- Como filetear un pez jurel --how to fillet a horse mackerel
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Hola querida colmena! Hoy les traigo un video donde estaré realizando el proceso de filetear un pescado jurel , es necesario poseer un cuchillo muy bien afilado para que el corte de la carne sea lo más precisa posible y así tener un filete de alta calidad , cabe acotar que lo que se extrae de la parte de la viceras que tiene un color amarillo, son las huevas, muy deliciosas! la cual se pueden prepara fritas , a la vinagreta o en otro tipos de recetas. Este pescado que utilizamos acá esta 1000% fresco, ¿como nos damos cuenta si está fresco o no? 1) los ojos están enteritos y con un color muy vivo 2) las escamas no se desprenden tan fácil 3 ) el color y olor de la carne es óptimo, cuando vayamos a comprar pescado hay que notar la calidad de los ojos, la dureza de la carne , el olor ( tiene que oler a mar ) si huele algo rancio o ácido el pescado no se encuentra fresco. Sin más que decirles espero que el vídeo le sea super útil y lo disfruten,Nos vemos en un próximo post...
Hello dear beehive! Today I bring you a video where I will be performing the process of filleting a fish horse mackerel, it is necessary to have a Very well sharp knife so that the meat is cut as precisely as possible and thus have a high quality fillet, it should be noted that what is extracted from the part of the viceras that has a yellow color, are the roe, very delicious ! which can be prepared fried, in a vinaigrette or in other types of recipes. This fish that we use here is 1000% fresh, how do we know if it is fresh or not? 1) the eyes are whole and with a very bright color 2) the scales do not come off so easily 3) the color and the smell of the meat is optimal, when we go to buy fish we must note the quality of the eyes, the hardness of the meat, the smell (it must smell of the sea) if it smells something rancid or acid the fish is not fresh. Without more to say I hope the video is super useful and you enjoy it, See you in a next post ...
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