Each hostess in the kitchen is a student and teacher at the same time. She can tell little tricks when cooking any dishes to her friends, as well as learn new things in cooking herself everywhere: from her mother, and from the same friends, and on the Internet, and in her favorite TV programs on TV. From childhood, we learn how to cook our own food by watching adults do it. Over time, the skill is honed and we become chefs in our kitchen, preparing delicious dishes for family and friends.
- Before cutting salted fish, it is recommended to fill it with cold water and hold it there for a while so that the fish swells slightly – this will make it easier to clean.
- The insides of small fish can be removed quite easily without cutting the abdomen. Make a deep incision near the gills, then sever the fish’s spine and remove the fish’s head and entrails.
- The fish is easily cleaned from the scales if it is first dipped in boiling water, and then put into warm water with the addition of a small amount of 9% table vinegar.
- The skin of the fish can be easily removed if the fish is preliminarily sprayed with vinegar (9% table vinegar).
- Scales from the fish are removed more easily and faster if you start cleaning it from the dorsal fin to the abdomen and to the tail.
- If you are cleaning very slippery fish, dip your fingers in salt to make your work easier.
- It is easier and easier to clean the fish using a regular grater under a small stream of cold water in the direction from the tail to the head.
- It is recommended to defrost frozen fish in cold water with a little salt added. Never use hot water for defrosting – the quality of the fish will noticeably deteriorate.
- Fish fillets should be defrosted simply in the air, covered with cling film.