These tips will definitely help you cook delicious fish 🙂
- Before processing fish, place it in a bowl of water, if the fish sinks – it is fresh, if not, then refuse to cook this product.
- Frozen fish is thawed in cold water with the addition of 1/2 tbsp. tablespoons of salt per 1 liter of water.
- Fish fillets are thawed without water to avoid losing nutrients and impairing the taste of the fish.
- It is not recommended to boil bream, carp, navaga, carp – the broth turns out to be bitter.
- To eliminate the strong smell of fish frying, place one potato, peeled and cut into slices, in vegetable oil.
- To eliminate the pungent specific odor of flounder, remove the skin from the dark side when cleaning it.
- Food waste left over from fish preparation for frying (head, bones, fins, tails) should be used to boil a small amount of broth, in which you can make a delicious sauce.
- Do not allow the liquid in which the fish is boiled to boil too much.
- Fish broth is salted at the very beginning of cooking.
- Fish cakes will taste better if you put finely chopped and lightly fried onions in the minced meat.
