How to clean the scorpionfish
- Gluten Free
- Lactose Free
- Energy Kcal 246
- Carbohydrates g 1.8
- of which sugars g 1.8
- Protein g 57
- Fats g 1.2
- of which saturated fat g 0.27
- Cholesterol mg 201
- Sodium mg 159
- Difficulty: Difficult
- Prep time: 20 min
- Makes: pieces
PRESENTATION
Scorpion fish, or scorfano as folks call it in Tuscany, may not win any beauty contests, but honestly, it is a treasure in the kitchen. I mean, it's really something. Its firm texture and delicious meat make it a star in traditional Tuscan dishes, especially around Livorno. You’ll often find it in rich fish broths—like the famous Cacciucco alla livornese—or tossed into pasta dishes, such as spaghetti with scorfano and artichokes.
Now, about how to clean scorpion fish—it might seem a bit tricky because of its spiny fins and weird shape. But once you get it, the flavor payoff is huge. Seriously good. When you're shopping for scorfano, look for bright, bulging eyes, a shiny body, and a firm belly. This way, you’re grabbing the freshest catch—really makes a difference in your dish.
Around Tuscany, scorpion fish cleaning usually starts with careful handling to avoid those venomous spines. And look, they might seem intimidating, but with a little care, you can totally dodge them. The sweet and moist flesh inside is so worth it. When you're scorpion fish filleting, the effort you put in really really pays off. Especially for dishes like gnocchi with scorfano ragù and bottarga.
This process turns what seems like a tough fish into something tender and just perfect for soaking up bold Italian flavors. The best scorfano dishes come from cooks who know the fish inside and out—skillfully removing tricky bones to get the meat ready for soups or sauces. For sure. Whether you're prepping a simple broth or a classic Tuscan stew, good scorpion fish preparation always begins with solid cleaning. Patience pays off with rich, satisfying food that's been cherished in this region for ages. So next time you're in the kitchen with this unique fish, take your time. Enjoy the tradition that comes with preparing something so authentically Tuscan.
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- INGREDIENTS
- Scorpionfish 1
How to clean the scorpionfish
To clean the scorpionfish 1, first open it by slicing the belly with a knife: start from the head and cut all the way down to the tail 2, taking care not to damage the flesh, then remove the entrails 3.
Once the entrails are removed, rinse the scorpionfish well under a stream of fresh water 4 to remove any residues. Proceed to cut all the fins: with scissors, cut the pectoral fin 5, the ventral fin 6,
the lower belly fin 7, and the dorsal fin 8. Then, scale it with a knife, starting from the tail and moving towards the head, inserting it into a plastic bag 9 to prevent the scales from scattering.
Then rinse thoroughly under running water to remove any remaining scales 10, make a cut with a sharp knife along the back 11, and make an incision near the caudal fin 12 to facilitate filleting the scorpionfish.
Start filleting by opening the scorpionfish with your hands while sliding the blade 13 to detach the first fillet 14 and set it aside 15 for any preparations. Do the same on the other side. This way, you will have obtained the scorpionfish fillets useful for your preparations. If necessary, you can remove the skin by cutting it off with a sharp knife, sliding it between the skin and the flesh along the entire length of the fillet.