Use these tips and you will have the tastiest fish!
- The most delicious fish is freshly caught, which is still alive (and until it starts to hurt), butchered and began to cook.
- Fresh fish can be stored in the refrigerator freezer for up to 3 days.
- Salted fish is first soaked in cold water for 1 hour, then cleaned of scales, gutted and soaked again for up to 6 hours, changing the water every hour.
- Herring becomes more juicy if, after cutting, it is soaked in milk or tea infusion (up to 30 minutes).
- The unpleasant odor of mud will disappear if the fish is rinsed in a cold salt solution.
- To make the fish easier to clean, it is recommended to immerse it in boiling water for 20-30 seconds.
- The fish must be cleaned, holding by the tail, the knife must be moved from tail to head. Start cleaning from the back.
- If you boil scales and a swim bladder in a small amount of water, you can get jelly for aspic. To do this, put in cold water and bring to a boil very slowly over low heat.
- To make cleaning the fish easier, cut off the fins with scissors.
- Putting your fingers in salt when cleaning slippery fish will make the work easier.
- Scales should not be removed from small perch, ruff intended for fish soup.
