The film that you see on the surface of the water, in which fish is ozonized, is not a protein film that has arisen from cooking. It's... it's hard for me to find a name for it, in my opinion, in nature, nothing like it simply cannot exist.
The funny thing is that exactly the same film is formed during the ozonation of meat, poultry, game, and if you get confused, then vegetables and fruits. In general, any food.
Therefore, to be honest, the purchase of an ozonizer has become, perhaps, one of the best investments in kitchen appliances. One of the most effective - for sure.
Before buying the device, I read a lot about it. Someone argued that he does not do anything good with food. Well, yes, ozone kills pathogenic fungi and bacteria, all sorts of viruses, but the products are already heat-treated, so you should not be afraid of bacteria with viruses in them.
Others argued that ozonation really improves the taste of products, and also has a beneficial effect on the body. After all, ozone literally "knocks out" all the nasty things from the products - growth hormones, additives, no waste with nitrites... even with the help of a chemical, apparently, reaction.
In general, I decided to take a chance.
Based on the results (and I have been using the ozonizer for a long time), I can say: it works, an infection.
Here's another video, by the way. Now not with fish, but with pieces of chicken meat. And this processing takes only 10 minutes. That is, very short. We lower the hose into the water, give the bird a big bubble, and all the filth floats to the surface.
Some (also supporters of ozonation) say that if you try to set fire to the film formed during ozonation (well, that is, to heat it thoroughly), it will smell like burnt plastic. For some reason, my hands did not reach this experiment, although I need to check.
Why am I sure that a film is formed on the surface of the water not only from protein?
Yes, everything is simple, as I said at the very beginning - protein cannot turn into something resembling cellophane film. In addition, during the cooking of ozonized meat-fish-poultry, much less dirty foam is formed.
Well, the taste of food really changes for the better: suspicious tastes disappear. The meat becomes slightly softer.
I know, many people think. That ozone is dangerous, but as far as I know, water is purified with ozone, but in general - ozone is a gas, and it evaporates quickly. So if you use it in moderation, and not according to the saying “make the fool pray to God, he will break his forehead”, then everything will be ok.
No, I do not advertise anything and do not recommend it to anyone, I just show that I observe in my kitchen.