In today's fast-paced world, convenience is key. You can now find pre-processed turtles in the freezer section of most supermarkets. While they may not match the flavor of freshly prepared ones, they're a great option for those who want to enjoy a delicious meal without the hassle. But if you're up for it, let's walk through the process of preparing a fresh softshell turtle together.
Start by filling a pot with about half a liter of hot water, making sure the temperature is around 70 to 80 degrees Celsius. Place the slaughtered turtle into the hot water and let it sit for 2 to 5 minutes. The exact time and temperature will depend on the turtle’s size, tenderness, and season—so keep an eye on it.
Once the turtle has cooled down (don’t rush it by using cold water), use a sharp knife to gently scrape off the dark outer skin. Be careful not to damage the skirt, also known as the flash edge, which is located around the turtle’s body and is considered the most flavorful part. After removing the dark skin, rinse the turtle thoroughly.
Next, make a cut along the bottom edge of the skirt and lift the shell to remove the internal organs. Alternatively, you can use scissors or a sharp knife to make a small incision in the turtle’s belly and carefully extract the viscera. Once the organs are removed, wash the turtle again, and don’t forget to trim the tips of the four legs and the tail. Also, be sure to remove the fat from the legs, as it can have a strong, unpleasant odor.
Finally, after all these steps, your softshell turtle is ready for further cooking. The key here is to stay confident, work quickly, and remain focused. Don’t get nervous—this process is straightforward once you get the hang of it. Remember, the smell of the turtle’s internal fat can be quite strong, so it's important to remove it properly to ensure a better taste and texture in the final dish. With a little practice, you’ll find that preparing a fresh turtle is not only rewarding but also a fun culinary experience.
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