We will help you prepare the most delicious fish! 😉
- The broth is never diluted with water, this will irreparably impair its taste.
- To make the fish more juicy, tender, it must be soaked in milk and only then salt and pepper.
- In an acidic environment, potatoes, peas and legumes do not boil well, remain tough; vegetables containing acid are placed at the very end of cooking.
- Raw or pre-fried fish is baked. When baking fish in the oven, the dishes must be filled to the brim; otherwise, the moisture will quickly evaporate and the dish will not taste good.
- If you pour fresh milk into a saucepan with fish, the smell will disappear, and the fish will become tastier and softer.
- When stewing fish, the taste of the dish will improve if you add boiled mushrooms.
- All fish dishes are cooked over low heat. As soon as the dish boils, the heat should be reduced.
- Before cutting, wipe the wooden board with a slice of lemon or moisten it with vinegar, then the board will not smell like fish.
- Boil squid whole or in large chunks, dipped in boiling salted water for 4-5 minutes, with low heat, adding fresh dill or parsley. With prolonged cooking, the meat becomes tough.
- Large shrimp are cut by hand, they have a light chitinous shell, from which the neck meat is easily extracted. The carapace of the cephalothorax is used for stuffing and cooking cancer oil.
- The shrimp are boiled for 8-10 minutes from the moment the water boils. Finished shrimp should float. Can be served whole.
- Shrimp broth has a pleasant smell and taste, after straining it can be used to make soups and sauces.
- Crayfish and lobsters should only be boiled alive, Dip into boiling water only upside down. Crayfish are especially tasty if caught in the fall. The larger the cancer, the tastier its meat.
