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9 Important Tips for Cooking Delicious Fish

These are the most helpful tips that you will definitely need!

  1. Fish dishes must not be cooked over high heat. As the fish broth boils, you should reduce the heat and continue cooking the fish over low heat (boiling should be, but very weak).
  2. When cooking, frozen fish can only be put in cold water.
  3. It is recommended to fry fish in a small amount of fat; it is better to use a mixture of butter and vegetable for this.
  4. To get an appetizing crust on all sides, you should not put the fish pieces in the pan tightly to each other.
  5. Small fish or cut into pieces are placed in boiling water. This is done so that it is not digested. When cooking, large fish is placed in cold water, and when the water boils, water is added as needed.
  6. Granular caviar will last longer and will not dry out if you pour a thin layer of vegetable oil into the jar with it on top and then close the jar tightly with a lid.
  7. If there is fried or boiled fish left after lunch or dinner, it can be stored in the refrigerator for no more than 1-2 days, and before serving, boiled fish should be boiled in fish broth (or water), and the fried fish should be fried one more time as usual – on both sides each piece of fish.
  8. To make fish broth tastier and more aromatic, use several types of fish when cooking it.
  9. Determining the readiness of boiled fish is simple – stick a match into it. If it easily enters the meat of the fish, then the fish is ready.
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Cooking Tips

12 Tips for Cooking Fish

Everyone loves to eat fish, but not everyone knows how to cook it properly and tasty. Following our advice, you will have the most delicious fish!

  1. At the flounder, the head is removed with an oblique cut so that the abdomen is simultaneously opened, then the fish is gutted. After that, grab the skin on the dark side of the fish with a knife and finger and tear it off with a sharp movement, then cut off the fringe of the fins and the caudal fin, peel off the scales on the light side of the skin and thoroughly wash the fish.
  2. The carp and silver carp are cleaned of scales, the head is cut off and, without cutting the abdomen, the insides are removed, and the gills are removed from the head. After that, they are washed in cold water and cut across into portions.
  3. It is recommended to remove the skin from burbot, eel and large navaga; in small navaga, the skin may not be removed.
  4. The skin is removed only from large fish and in the manufacture of minced cutlet.
  5. In burbot, eel and catfish, the skin around the head is cut and, by separating the skin from the meat with your fingers, it is removed entirely. Then the abdomen is cut, the entrails and fins are removed, and the head is cut off. The cut fish are washed with plenty of cold water.
  6. Mackerel should be cleaned as follows: with your thumb and forefinger, take the gills from one side of the head and tear them off with a sharp movement, while part of the viscera is removed along with the gills. Then, with a sharp knife, cut along the abdomen, open and clean thoroughly. Rinse with plenty of water and soak in cold water for 10 minutes. You do not need to cut off the head, after baking or frying it will be soft and tasty.
  7. Processing zander and perch should begin with the removal of the hard dorsal fin. Pull the fin towards the head, after cutting the flesh on both sides of it. It is advisable to dip the fish in boiling water for a minute.
  8. Sauces and soups can be prepared from broth in which heads without gills, spine, rib bones were cooked; fins, tail and skin with scales. It is advisable to strain the broth.
  9. To obtain a fillet with skin and rib bones, the pulp is cut along the back of the carcass to the ribs, then cut along the spine, while cutting off the pulp with rib bones. Two fillets are obtained: one with a backbone and rib bones, the other with only rib bones. If you need to get both fillets with only rib bones, then the first is also cut from the spine. This is how fish is cut for cooking and frying in portions.
  10. Fillets of pike perch, catfish, cod, mackerel are cut into thin wide slices (one per serving), sprinkled with salt, pepper, breaded in flour, moistened in a lezon (an egg loosened with 1 tablespoon of milk) and breaded again in breadcrumbs.
  11. Portions are fried on a wire rack, medium-sized fish is fried as a whole. Before frying, place a grate over hot coals and, when it warms up, rub it with pork bacon, then put the fish and fry on both sides.
  12. Fish, fried on a spit or wire rack, is served with lemon and herbs, sauces, ketchup – tomato or kebab.
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Cooking Tips

11 Tips for Cooking Fish

We’ve put together some important fish cooking tips for you!

  1. Before frying, the fish should be salted as follows: dilute one teaspoon of salt in a glass of cold water and pour the prepared fish with the resulting brine, drain the brine after 5-7 minutes.
  2. In order for the fish to brown well, it is recommended to dry it with a paper towel before frying.
  3. So that the fish is well browned during frying and does not burn, pork fat or butter is added to the vegetable oil.
  4. Fried fish turns out to be delicious if it is kept in milk before frying, then rolled in flour and fried in boiling vegetable oil. To prevent the fat from splashing and the fish to be fried better, cover the pan with an overturned colander.
  5. Regardless of the size, the fish is baked or fried in a highly heated oven.
  6. When frying, the fish will not fall apart if it is salted 10-15 minutes before cooking.
  7. Boiled fish is ready if its fins come off easily. Fried fish is ready if clear juice flows out when pressed with a spoon.
  8. After fish and fatty meals, you should not drink cold water.
  9. Do not store fish next to dairy products, as this can give them a fishy smell.
  10. If the dishes retained the smell of fish or onions, they should be rinsed with water and vinegar, then the smell will disappear.
  11. Herring will be tender and soft if soaked in milk.
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Cooking Tips

10 Tips for Cooking Fish

Some tips for cooking fish will be useful to every owner and hostess. So, when preparing fish, it is useful to know the following tricks. Such useful tips were found on the Internet.

  1. Salt fish broth at the very beginning of cooking.
  2. Before you start processing fish and preparing your favorite dish from it, place it in a container with water. If a fish drowns in water, it means that it is fresh, if not, then it is better to discard such fish – it is stale.
  3. The fish will not fall apart during frying if it is cut and salted before cooking for 15 minutes.
  4. To eliminate the strong smell of fish when frying it, place one whole potato in vegetable oil (peeled, washed and sliced).
  5. If the herring is too salty, you should soak it in milk or tea (the liquid will take away the excess salt).
  6. Very salted fish should be soaked in cold water for 4-6 hours. The water needs to be changed every hour or two, but the soaked fish should not be stored.
  7. For crispy fried fish, add a little salt to the hot oil while frying.
  8. Saltwater fish will taste tender if sprinkled with sugar for 30-40 minutes before frying.
  9. It is not recommended to boil the following types of fish for broth – bream, carp, lamprey, eel, since the broth turns out to be bitter from them.
  10. In order for the fish to brown beautifully, you should simply wipe it off with a kitchen towel before frying it.
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Cooking Tips

11 Tips for Cooking the Best Fish

Use these tips and you will have the tastiest fish!

  1. The most delicious fish is freshly caught, which is still alive (and until it starts to hurt), butchered and began to cook.
  2. Fresh fish can be stored in the refrigerator freezer for up to 3 days.
  3. 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.
  4. Herring becomes more juicy if, after cutting, it is soaked in milk or tea infusion (up to 30 minutes).
  5. The unpleasant odor of mud will disappear if the fish is rinsed in a cold salt solution.
  6. To make the fish easier to clean, it is recommended to immerse it in boiling water for 20-30 seconds.
  7. The fish must be cleaned, holding by the tail, the knife must be moved from tail to head. Start cleaning from the back.
  8. 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.
  9. To make cleaning the fish easier, cut off the fins with scissors.
  10. Putting your fingers in salt when cleaning slippery fish will make the work easier.
  11. Scales should not be removed from small perch, ruff intended for fish soup.
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Cooking Tips

15 Tips for Cooking Cool Fish

No holiday is complete without fish. Following these tips, you will have the most delicious fish on your holiday! 🙂

  1. Cook fish in a sealed container so that moisture does not evaporate unnecessarily.
  2. When frying fish, you can add a few pieces of raw potatoes to boiling vegetable oil. It will eliminate unpleasant roasting odors.
  3. Fish dishes can be served with lemon slices, sliced tomatoes, various dressings, and sauces.
  4. Thick-bottomed pans are good for frying fish.
  5. To prevent the fish from falling apart during frying, it is salted 15 minutes before cooking.
  6. You need to bake fish dishes in a highly heated oven.
  7. The cutlet mass is prepared from low-bone fish, minced fish is prepared only before cooking. Fish cakes will be tastier if you add finely chopped fried onions to the minced meat.
  8. Fish will not stick to the pan when frying if you add a little salt to the vegetable oil.
  9. For cooking 1 kg of fish, take 2 liters of water. The fish broth is salted at the beginning of cooking. Whole cooked fish is juicier and tastier, and steamed fish tastes better than boiled in water.
  10. When boiling, fish soup is cleaned, but scales and fins are not removed. The prepared fish is placed in cold water and very slowly, in 30-40 minutes, brought to a boil. When heated slowly, the fins (partially) and scales (completely) dissolve, giving the ear a density and a unique broth. When heated quickly, they brew and become tough, insoluble. With slow heating, the ear is ready 3-5 minutes after boiling.
  11. When cooking fish soup, it is useful to pour in from 50 ml to 100 ml of vodka per liter before heating.
  12. Small fish should be placed in boiling water for cooking, large fish in cold water. To boil the fish soup, the fish is placed in cold water, removing the eyes and gills.
  13. Pike perch, carp, pike, cut into pieces, boil for 15-20 minutes; fish weighing over 1 kg is cooked for about 1 hour.
  14. The most delicious fish soup is obtained from fresh ruffs, tench and perch.
  15. Sometimes, to improve the taste of the broth, add cucumber pickle or put a pod of fresh sweet pepper, dill, and an onion.
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6 Important Sushi Cooking Secrets

Many people think that making sushi at home is very difficult. But after trying it once, you will understand that everything is not so scary. It is important to know a few simple cooking secrets.

  1. The main thing in sushi is the quality of the products. Therefore, you should not try to save money on them: rice, vegetables, fish and nori – everything should be first-class.
  2. For cooking, use only special rice, which can be bought in any supermarket. It can be replaced with inexpensive round grain rice, but this will inevitably affect the taste. Rice should be cooked as written on the package. Rice should not be overcooked. To make the rice sticky, a special sauce is added to it, which is easy to prepare. To do this, take 50 ml of rice vinegar, 30 g of sugar and 10 g of salt. Heat the vinegar slightly over a fire, add salt and sugar and place until smooth.
  3. Making sushi is not a problem, the situation is a little more complicated with rolls. To prepare the rolls, you will need a special bamboo mat – makisu. You should also prepare tezu. This is vinegar water (1 part rice or other vinegar is mixed with water) that is used in the sushi making process to prevent rice from sticking to your hands. Rice for making sushi and rolls should be warm.
  4. Next, you are required to wrap all the ingredients of your rolls prepared in advance in a nori seaweed sheet. Place the nori on the makisu, aligning the edges. Using your fingers dipped in tezu, spread the rice over the entire surface of the leaf, leaving only two small strips at the bottom and top. Place the filling on the bottom third of the sheet.
  5. If you want the rice to be outside, place the rice on top of the nori, then place the nori on a damp cloth and again on the makisu with the rice facing down. This way, when you roll up the roll, the rice will be outside. When folding the roll, make sure that the edge of the makisu does not wrap inward.
  6. It is important to cut the prepared rolls correctly. To do this, they must first be cooled in the refrigerator for 20-30 minutes so that they harden and do not crumble. The knife for cutting rolls should be very sharp, and so that it does not get stuck in the roll, you can soak it in vinegar water or hold it under running water.
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Cooking Tips

13 Important Tips for Cooking Fish

We will help you prepare the most delicious fish! 😉

  1. The broth is never diluted with water, this will irreparably impair its taste.
  2. To make the fish more juicy, tender, it must be soaked in milk and only then salt and pepper.
  3. 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.
  4. 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.
  5. If you pour fresh milk into a saucepan with fish, the smell will disappear, and the fish will become tastier and softer.
  6. When stewing fish, the taste of the dish will improve if you add boiled mushrooms.
  7. All fish dishes are cooked over low heat. As soon as the dish boils, the heat should be reduced.
  8. Before cutting, wipe the wooden board with a slice of lemon or moisten it with vinegar, then the board will not smell like fish.
  9. 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.
  10. 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.
  11. The shrimp are boiled for 8-10 minutes from the moment the water boils. Finished shrimp should float. Can be served whole.
  12. Shrimp broth has a pleasant smell and taste, after straining it can be used to make soups and sauces.
  13. 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.
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Cooking Tips

10 Tips for Cooking Fish

These tips will definitely help you cook delicious fish 🙂

  1. 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.
  2. Frozen fish is thawed in cold water with the addition of 1/2 tbsp. tablespoons of salt per 1 liter of water.
  3. Fish fillets are thawed without water to avoid losing nutrients and impairing the taste of the fish.
  4. It is not recommended to boil bream, carp, navaga, carp – the broth turns out to be bitter.
  5. To eliminate the strong smell of fish frying, place one potato, peeled and cut into slices, in vegetable oil.
  6. To eliminate the pungent specific odor of flounder, remove the skin from the dark side when cleaning it.
  7. 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.
  8. Do not allow the liquid in which the fish is boiled to boil too much.
  9. Fish broth is salted at the very beginning of cooking.
  10. Fish cakes will taste better if you put finely chopped and lightly fried onions in the minced meat.
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5 Important Sushi Cooking Secrets

Everything you need to know to make it as simple, delicious and healthy as possible. Rice will not stick to your hands, and sushi will not fall apart.

  1. Sushi fish should be cold, as should the hands of the cook. You can even dip them in ice water before cooking.
  2. The ingredients for nigiri sushi are cut into thin slices, for maki sushi (rolls) – in cubes.
  3. A sharp and long knife should be used for slicing. It, like your hands, can be moistened in a weak solution of rice vinegar (2-3 tablespoons per glass of water) to prevent the ingredients from sticking.
  4. Some types of sushi require a bamboo mat to form. If not, you can use a regular kitchen towel covered with cling film.
  5. Do not prepare sushi in advance or in reserve. It is a dish to be eaten right away as it has a shelf life of only a few hours.
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