Fish is a tasty and healthy product, however, when cutting it, bile may spill. Also, a purchased carcass of fish, for example, pollock, may have yellow smudges on the inside of the abdomen. How, in these cases, can you get rid of the bitterness and make the fish tasty?
Instructions
Step 1
The first rule to follow to avoid bitterness is to properly handle the fish before cooking. When cutting her, never cut her liver and gall bladder. It is in these cases that bile spills. In order not to hurt them, take a simple chef's knife, carefully cut off the fins and head of the fish. Then remove the skin from the fish and start removing the viscera. To do this, lay the fish on its side on a board and slit the belly with a light motion. Try to cut the fish shallow. Never cut the fish in half - in this case, you are most likely to hurt its liver.
Step 2
If bile is still spilled, then you should soak the fish in water, and also treat it with salt. After that, you need to rinse it with cold water.
When buying gutted fish, you can sometimes find suspicious plaque on it. It may consist of bile. Then, just in case, spray it with lemon juice to get rid of the bitter taste and smell. This method is applicable only when a small amount of bile has soaked in small areas of tissue..
Step 3
Plain vinegar will reliably remove bile from fish. Apple cider vinegar is best suited for this, which will not take away the delicate taste of the fish, and, at the same time, will remove the bitterness. Before using it, rinse the fish thoroughly immediately after cleaning. Then dab apple cider vinegar on the belly and the surrounding areas. After that, rinse off the vinegar and soak the fish in a bowl of cold water.
Step 4
If you find the taste and smell of bile in already cooked fish, the only way to remove them is to add celery and parsley to the dish. Fresh herbs from the garden are best suited for this, since they are more fragrant and juicy. If you cannot find one, use the usual purchased one. The main thing is that it is not faded and yellowed.
