Cleaning and skinning of lumpfish

Ingredients for Cleaning and skinning of lumpfish

Instructions for Cleaning and skinning of lumpfish

To prepare the Cleaning and skinning of lumpfish recipe, please follow these instructions:

Cut the fish up in their bellies, tag the entrails out, cut the heads off, cut an incision in the neck along the spine down to the tail all the way into the fish flesh, so it is not so difficult to tear the skin off from the head down towards the tail.

Cut the fish into suitable pieces. They can be fried or cook the fish. Sauce is made as plain sauce, but it tastes great to bog the dark cooked liver out of the sauce, which then gets a pretty pink color.