Do boiled fish flavorful and juicy that it has not collapsed and turned as in the picture? Yes, it's very simple! The main thing to know some tricks and secrets.
Fish - an indispensable product on our tables, rich in protein and omega-3 acids.
cooking the fish there are several ways - it is boiling, stewing, baking, frying in oil or in batter, cooking on charcoal.
But the most useful, especially for those who adheres to a diet will not fried fish, and the fish is cooked.
This dish is undoubtedly useful and low-calorie.
In this regard, housewives often have questions about how to properly cook fish to maximally preserve its taste and useful qualities.
choice of fish
Freshness, of course, always important, but in the case of fish is usually doubles its power.
Any fish when it is fresh, should not have an unpleasant smell, and the eyes should be bright, with no turbidity.
The meat should be firm and not be separated from the bones, and the gills have a pink color.
If you're not able to personally catch red fish, and you select it on the market, keep in mind that fresh red fish on the scales should be pink slime.
Inside, the meat should be pink and without bruises.
In addition to the above, should take into account the fact that some fish are not very suitable for cooking.
Sole, for example, cooking can be, but most likely, the meat will fall apart.
How to remove the smell of slime?
If you use for cooking fish caught in rivers or lakes, you can even slightly cook the fish, but will still remain the smell of slime.
Most often it happens with big carp, tench, pike.
One method of removing the odor of fish is soaking in salted water for 1-1.5 hours.
Or you can just wash the fish in a highly concentrated salt solution.
It helps to get rid of the smell of lemon and rubbing.
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Head is best to boil separately, after removing the gills.
And even when cooking in broth, you can add half a cup of milk, it will make the taste more sweet and pleasant.
If you use frozen fish, in advance, before you cook the fish, be sure to defrost it.
This is best done at room temperature.
Before cooking the fish, it should be cleaned from the scales, gut, and if it is large, then cut into large pieces so that they fit in the pan.
Alternatively, you can in a large pot to cook the fish whole. Then cut into portions need to have the finished fish.
How to cook the fish right?
Generally, fish boiled in water, sometimes with the addition of milk or wine, to impart a softer taste.
The basic rule of cooking fish - is that the water should not boil much (only slightly shake the surface).
Small fish dipped in boiling water and cook until tender with subtle signs of boiling.
In case you want to cook a whole large fish, it is necessary to lay in cold water, as when lowering into the boiling water may break the skin, and then the appearance will be ruined.
Water should be a little (albeit barely covers) to keep the fish lost its savor.
In the middle of cooking, add spices and salt.
Before serving boiled fish is left in a small amount of broth in which it is boiled, then it will retain juiciness.
How to cook a fish out of water, and to preserve its useful qualities?
Of course, for a couple. This is a very convenient way of cooking fish.
Particularly well suited for this halibut, haddock, flounder, trout.
To prepare the fish for a couple use a double boiler or multivarku. Now very popular babmbukovye steamers.
How long should I cook fish?
Cook for a couple, or in the water - this is a personal preference of each. To prepare a delicious fish dish, you need to know how to cook fish over time.
It is different for each type of fish.
The table clearly reflect how long it takes to cook different kinds of fish, including specified how to cook salmon.
How to choose the spices?
There are some nuances when cooked for each class of fish.
So, for example, the majority of species of salmon have to start cooking in cold water, and cooking time is counted from the moment of boiling.
To add flavor when cooking salmon in a broth should add the bay leaf, celery and onions.
Classic herbs that accentuate the taste of fish, especially marine (sea bream, sea bass), considered thyme and rosemary.
Fruit ideal lemon.
Sgoda garlic to impart savory flavor, paprika and onion (sweet or acute).
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