Before you start cleaning the fish, be humane and make sure it is dead. If it is wriggling even slightly, a sharp blow to the back of the head will end its suffering. Then wash it well with water.

Cutting
•You can nail the head of the catfish to the cutting board, to make cleaning it easier.
•Slice off the pectoral fin with your knife.
•Grip the head of the fish in one hand firmly.
•Do not make deep flesh cuts or touch the bone of the fish. Use your knife to make light skin cuts or shallow slits.
•Use the knife to make a vertical cut at a slight slant behind the gills.
•The cut should begin at the end of one gill and meet at the second gill on the fish’s other side.
•Then make a similar skin cut along the spine of the fish, from its head to its tail.
•Do not cut through the dorsal fins, instead cut around it.
•Make a shallow slit along the belly of the fish.
•Make a similar vertical cut at the tail of the fish, where the fleshy part ends.
Skinning
■Lay the cut fish sideways on the board.
■Clamp the skinning pliers onto the skin cut, either the one on the fish’s side or the point where the two cuts meet.
■Slowly but firmly pull the pliers back, to peel off the skin from the flesh, in one smooth motion.
■Do not pull the fish away from the skin, rather pull the skin away from the fish.
■Peel back the skin until the tail cut. Peeling the fish perfectly will need experience, but your style will improve with time.
■You can also hang the fish up by its head and pull the skin off using the pliers in a downward motion. This peeling technique is recommended for large fish as their skin is very thick.
Cleaning Out Continue Reading »

Anyone who enjoys beer would love to have a beer of the month club subscription as a gift. Beer of the month clubs provide beer lovers with the ability to find new beers and try new flavors they might not otherwise have been able to try. Even beers from around the United States are difficult to find in your average liquor store, so even the most avid beer seeker might not find what is available through a beer of the month club. Imported beers are even more difficult to find in the United States, so a club that includes international beers is an extra special treat.

How do I sign up?

Signing up for a beer of the month club is easy. The best way to start is by doing a little research. There are quite a few options out there, so start with an Internet search for “beer of the month clubs.” You’ll find all sorts of different webpages that will lead you to all of your options. There are clubs that deliver domestic beers, imported beers, microbrewed beers, and any combination of the above. Some sites will even tell you what breweries they work with, which can give you a better idea of what you might like. Once you find the club that works for you, you can sign up right on the club’s webpage with a credit card and shipping information.

How much does it cost? Continue Reading »

Things Required
•1 cup barley
•3 pints water
•Freshly squeezed lemon juice
•Salt and sugar, as per taste
Procedure

In a large pot, add the water and barley, and bring the mixture to boil. When the water begins to boil, lower the heat and let it simmer till the level of water is reduced to half. Check once in a while, or the water may completely evaporate! Once the desired level is reached, turn off the heat and let the mixture cool. Once it reaches room temperature, strain the mixture using a sieve and add salt and sugar. Also, add the lemon juice and stir well. Your drink is ready to be served!

Recipe Variations
•Barley water can taste bland unless you add lemon juice, salt, and sugar. You can also add a few drops of honey to the mixture as an alternative.
•Other options are to add grated ginger or ½ an inch of cinnamon stick to the boiling water to impart some flavor to the drink. Crushed/chopped mint leaves is also a good alternative. Another unusual way is to add freshly squeezed orange juice (take 2 oranges) to the barley water for a refreshing citrus drink. Cucumber juice is another popular flavoring agent.
•If you are a real health freak, use Demerara sugar (also called turbinado or brown sugar) instead of white sugar; it is a healthier alternative.
•The barley remains that are left after the mixture is strained, can also be used to make porridge and as a thickening agent in a variety of casseroles, soups, and stews.
•If the barley water is intended for babies, you may omit the sugar and lemon juice if you want. Never add honey to barley water that is meant for babies. Honey can cause botulism in infants. Barley water is beneficial for infants as it is extremely easy to digest, it can be started off just before you introduce your little one to solids. Continue Reading »

Storing chocolate-covered strawberries in the right way starts with the process of their actual preparation. Though the initial recipe is simple, it plays an important part in preserving strawberries till they are served to your guests. Here is how you begin.
•Washing the Strawberries
Once you buy fresh strawberries, wash them as soon as you can. Do not rub harshly as the outer layer of strawberries is tender. Do not pluck away the green stem. Once done, spread out the strawberries on a kitchen napkin for drying. Take care to check that the strawberries are completely dry. Even a small drop of water may affect the taste and texture of this dessert. Once done, use small toothpicks to spear into the fruit.
•Covering with Chocolate
Dip these strawberries in a pan full of hot, melted chocolate. After applying a thick layer of chocolate to the strawberries, place them on a sheet of wax paper. It is essential that the chocolate gives off all the steam, so as to protect the strawberries from excessive moisture. Now place the chocolate-covered strawberries in your refrigerator for at least half an hour, to hasten the process of chocolate setting. Once the chocolate hardens, remove from the refrigerator.
•Freezing Strawberries
Take a clean plastic container. This container should be large enough to avoid these strawberries from overcrowding. Also the container box needs to have a tight lid or cap. Take a fresh piece of waxed paper and spread it at the base of the box. Now place the chocolate-covered strawberries on it. Strawberries may be placed inside the container in layers. However, make sure to add a fresh sheet of waxed paper between every two layers. Once done, place a final piece of waxed paper on top of the strawberries and just below the lid. Ensure that your strawberries are not getting squished while you shut the lid.
•Storing the Plastic Container
Once the lid is tightly closed, place the container in the vegetable section of your refrigerator, as it is one of the coldest sections of the entire appliance. Ideally, keep the lid closed till you actually serve the strawberries.