Do you want to cook boiled fish fragrant and juicy so that it does not fall apart and turn out beautiful and neat?
It's very easy! The main thing is to know some tricks and secrets.
There are several ways to heat fish - boiling, stewing, baking, frying in oil or in batter, and charcoal cooking.
The most useful, especially for those on a diet, will be boiled fish.
Such a dish, among other things, is considered low-calorie.
In this regard, housewives very often have questions about how to properly cook fish in order to preserve its taste and useful qualities as much as possible, as well as its appetizing appearance and aroma.
Important! Not all fish can be filled with water and boiled. Some fish are not really cookable.
For example, you can boil the sole, but its meat will fall apart and the output may turn out to be a mushy something instead of a tasty piece.
How to remove the smell of mud?
All fish smells, no matter who and what would not say. Even the freshest. If for cooking they take fish caught in rivers or lakes, then you can boil it at least as much, but still there is the smell of a river or mud.
Alas, this is most often the case with large carp, tench and pike. One of the ways to remove unpleasant river smell is to soak fish in salted water for 1-1.5 hours. Or rinsing the carcasses in a highly concentrated salt solution, as well as rubbing with lemon zest.
Important! In river fish, it is best to boil the head separately, after removing the gills. And when cooking the carcass itself, in addition to the onion or parsley / celery / carrot root, you can add half a glass of milk to the broth to make the taste of the fish more tender and pleasant.
How to cook fish properly?
Fish is boiled in water, mostly. Sometimes some cuisines in the world do this with the addition of milk or white wine to add a softer taste and aroma.
But these are just nuances. The basic rule of cooking delicious fish is that the water should not boil too much, ideally the fire is minimal so that the surface only slightly trembles.
The second rule is that small fish should be dipped in boiling water and cooked until tender with barely noticeable signs of boiling.
If you need to cook whole large fish, then it must be put in cold water, since when dipped in boiling water, the skin of the carcass may burst, and then the appearance will be spoiled.
Rule three: there should be a little water (even if it barely covers) so that the fish does not lose its taste.
Rule four - salt and spice in the middle of cooking.
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