How to make a juicy fish? Tasty fry to a crisp and retain moisture in the oven? Useful life hacking for amazing fish in an article on.
The fish should be as often as possible to include in your diet. Apart from the fact that the fish is very good for your health, it also has a positive effect on the shape and physical fitness in general.
I fish a lot of recipes, and you can experiment endlessly, and choosing your favorite fish, and a favorite dish.
If you do not want to spend a lot of time behind the stove, you can simply bake salmon steak in the oven with cherry tomatoes and herbs.
If there is a little time and the desire, it is not difficult to cook fish brandad.
And if you want to experiment, then fit rolls of sea bream stuffed with seafood.
I talk about how to prepare the fish for cooking and some subtlety is worth considering immediately when cooking.
How to store the fish correctly
If suddenly you can not just cook fresh fish after purchase, be sure to wash it, save the carcass by the viscera, well pat dry and place in the refrigerator compartment.
For storage advise to use glass containers. They do not absorb odors.
In this state, the fish can be stored no longer than 3 days.
For longer storage, either place the fish in a freezer, or a carcass wrap in foil and store in the refrigerator in a glass container, but no more than 5 days.
Vacuum packaging can be stored for about a week, but only if the film invisible bubbles and the packaging is opened.
defrost fish
Of course, the sooner after the catch fish is cooked, so it is tastier and healthier.
But most of all, we in the refrigerator frozen fish gets.
In order for it to thaw or had spread, I recommend keeping it on the bottom shelf of the refrigerator compartment.
The easiest way to keep her for the night, and then in the morning it can be accurately prepared.
If you decide to defrost fish in the water, it will not only have a slovenly appearance, but also lose the taste.
I do not advise to defrost the fish at room temperature, especially in the warm season.
It very quickly appear harmful bacteria and it can be dangerous to your health.
If the carcass is not a thick layer of ice, it can not cook defrosting.
When exposed to high temperatures during cooking it is rapidly thawed.
But in this case, to complete its preparation is necessary to lay a little more time than usual.
Fish semi-finished products are generally better prepared without defrosting, otherwise they can turn to mush.
cutting fish
Not fully defrosted fish is easier to clean, so try to do it before the bird will be quite soft.
I advise you to wash the fish only in cold water, so you do not spoil the taste, and not deprive juiciness and flavor.
But after washing the fish must be wet cloth or towel until dry.
If you need to remove the fins, the easiest way to do this kitchen scissors.
If you plan to cook flounder, then it is required to remove the dark skin to get rid of the unpleasant characteristic odor.
Fish weighing more than 1.5 kg should be before butchering cut into two parts, so it will be easier to cope with it.
To when cleaning the scales do not scatter, be sure to clean the carcass in the kitchen sink.
If you need to remove the skin, it is easiest to remove, if the fish are not exempt from the scales.
Shoot it easier to float or a special knife for cleaning fish.
If you do bowel carcass, try not to crush the gallbladder, or fish may start to taste bitter.
Left over from cutting parts, including bones, could easily be used to cook rich and fragrant fish broth.
secrets of cooking
For frying suitable fatty types of fish - such as flounder, halibut, salmon.
If you want to make soup or cook boiled fish, we recommend that you take the dry species - tuna, perch, jack mackerel.
A roasting ideal bream, hake, cod.
To frying your fish has become a golden hue, and has not collapsed, we recommend its pre-roll in flour.
No need to use a lot of flour, enough small amount.
When grilling fish, put it in a well-heated pan and fry briefly, then it will remain juicy.
Beautiful golden color you get when you add a little butter in the vegetable oil.
In order to test the readiness of dishes, you just plug try to separate the flesh from the underlying bone. If separated, it can be removed from the heat.
To get the most frying juicy results, use a little trick - than the second on the first side of the fish fry need a longer time.
To small carcasses do not twist when frying their backs need a little cut across.
Fish better time to take out of the oven or off the heat for a couple of minutes before its final availability.
Under the lid or foil under it will reach the ideal state, but it will be very tender.
In order to perfect the fish with salt before cooking, we recommend a couple of minutes to hold it in salt water.
Thus, not only prosolitsya topsheet meat but all it entirely. It does not keep the fish in the water more than a few minutes, so it is not absorbed excess moisture.
In order to fish during cooking does not crumble, it is better to cook in a shallow pan in small portions.
Boil the large fish whole, and not crush it easier if you put on the bottom of the pan clean gauze and fix its ends to the Panhandle.
Take the carcass without breaking it then it will be easy.
If you want a gentle fish practically odorless, we advise you to try to extinguish it in milk.
Even if the recipe involves the use of fish without skin, remove it after cooking. That it helps to keep the juice and tender meat.
When the dish is to use extra sauce, then place it at the very moment when the fish fry or caked. A few minutes are enough to tender meat steeped desired taste and smell.
If you plan to bake the dish in foil, then add salt to fish several times higher than with other methods of cooking. And I advise you to use a large salt.
So that the carcass had been baked sweet taste and bright flavor, put in foil grass, lemon, pieces of vegetables.
Ready-fish dish it is desirable to eat immediately after cooking, heat the fish is not recommended.
The only dish that did not spoil the next day - it's a cold fish marinated carrots and onions. The next day, it only becomes tastier.
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