What do I add to frozen fish to make it tastier?

In my family, we often eat fish. It is far from always possible to buy fresh - more often it is frozen carcasses. I found an excellent recipe for such a product - the dish cooks very quickly, it turns out to be tender and tasty, and few ingredients are required.

What am I doing?

Anything you need:

• 1 fish (preferably the least "bony" one);
• 2 medium pita bread;
• 100 g butter;
• 1 large tomato;
• 1 bunch of dill;
• salt and pepper, fish seasoning to taste.

The preparation is simple:

1. We wash the fish, remove the head, fins, make an incision on the abdomen.
2. We wash the tomato, cut into circles (not very thick).
3. We grease each sheet of lavash with oil, put the fish on one of them.
4. Stuff the fish with butter, herbs, and tomato slices.
5. We wrap the fish in one sheet, turn the "roll" over and cover with the second sheet of lavash so that it completely covers the fish. Wrap in foil.
6. We warm up the oven to +180 degrees, send the fish for an hour.

Ways to cook frozen fish deliciously

Partially defrost

One of the best options to prepare such a product is to rinse under cold water so that the ice disappears, after which the carcass dipped in olive oil and baked for 5 minutes at a temperature of +220 degrees, then dipped in spices and cook another 20 minutes.

Tip: Many spices are combined with fish, but thyme, sage, paprika, fennel and dill are best.

Steam

Take frozen fish, put in foil, lightly greased with oil, rub the joke with herbs, basil on top, wrap. Send in this form in the oven for 20 minutes at a temperature of +220 degrees.

Extinguish

When the fish thaws a little, you can roll it in flour with the addition of spices, fry it over low heat so that a crust appears, and then stew it in the broth until completely cooked.

To lower

One of the most popular ways to prepare frozen carcasses. Take peeled fish, put in broth (you can in wine or water), add suitable spices, bring to a boil. When bubbles appear, reduce the heat, close the container with a lid and lower the fish until it is cooked (it should become soft).

4 tips for choosing frozen fish

Regardless of what kind of dish you decide to cook, it is very important to carefully choose the most basic product. There are several nuances that are worth paying attention to.

Advice:

1. If the carcasses are stuck to each other, then it is not advisable to buy them. This most likely indicates that the product has been re-frozen. In this case, the product loses juice, due to which the amount of protein, vitamins, nutrients in the fish decreases.
2. Look at ice - its appearance can tell a lot about the quality of a product. If there is damage on its surface, this also indicates that the fish has already been thawed and then frozen again. Cloudy ice is a clear sign of a stale product.
3. If you buy fish in packaging, make sure that there are no ice particles. Otherwise, we can talk about defrosting and freezing fish. Also, do not buy packaging where the fish is flexible: before buying, check that the flesh is firm. Another important point is that you should not take the product in an opaque package, through which it will not be possible to see the carcass.
4. Before purchasing, look the fish in the eyes - they should be convex. Flat eyes and loose gills can indicate a poor quality product.

Helpful hint: if you buy a frozen product in packaging, read the composition carefully. A quality product should contain only fish and water. If there are any additives, especially E452, this indicates the presence of polyphosphates - substances that retain moisture in the product.

You can also determine the presence of polyphosphate in frozen fish, which is sold without packaging. In this case, the carcass will have a glossy sheen. The peculiarity of their presence is that after thawing frozen fillets with this additive, the weight of the fish will significantly decrease.

We also recommend not purchasing frozen fish chunks - it is better to choose a whole product. The problem is that many substandard manufacturers use special chemical reagents to remove bones. When using such a product, such substances can enter the body, posing a danger to it.