I have a friend who lives in Spain đź‘‹, and from time to time, I have the opportunity to visit him. The last time I was at his place, I noticed that his grandmother poured vinegar on the fish before cleaning it.
It seemed a bit strange to me at first 🤔. My friend, noticing my surprise, explained that she always does it this way 👵.
When I learned the reason behind it, I started using this trick 💡. For more details, check out the article in the first comment 👇👇👇.
I thought I was always cleaning fish properly, but I discovered that wasn’t the case.
Every time, the scales would fly all over the kitchen and sometimes even end up on the ceiling.
If you’ve ever cleaned a 5 or 6 kg zander, you’ll know exactly what I mean.
My friend’s grandmother explained how I could avoid all of that with a simple product.
First, she dries the fish.
Before starting, she wipes the carcass because the fish tends to slip out of her hands.
Then, she pours vinegar on the fish.
She wears gloves and rubs the fish evenly, and most importantly, she makes sure not to pour too much vinegar.
She lightly moistens the surface and leaves the fish like that for 20 minutes.
As she explained to me, the acid in the vinegar helps break the bonds between the scales.
They become softer and come off effortlessly.
