Fish is one of the most nutritious foods. Proteins, fats and other nutrients contained in fish are easily absorbed by the body. The process of cooking fish dishes has its own characteristics that can be taken into account.
Instructions
Step 1
When adding bay leaves, peppers and onions during cooking, it should be borne in mind that they cannot be boiled for a long time. Being in a boiling broth for a long time, they only worsen the taste of the fish.
Step 2
Fish broth will be more appetizing and richer if you take fish of different breeds for it. For example, you can cook broth from perch, ruff, pike perch, etc.
Step 3
If the broth is prepared from fish heads, it is imperative to remove the gills. If this is not done, the broth will be cloudy and give off bitterness.
Step 4
It is recommended to salt the fish broth at the beginning of cooking.
Step 5
The fish will not smell of bog ooze if you first wash it in a strong saline solution.
Step 6
Boiled fish will taste better the less water is used during cooking. Therefore, the water should be poured just enough to cover the fish.
Step 7
You can boil fish either chopped into pieces or whole. However, boiled fish is tastier.
Step 8
Fried fish is good with heat, with heat. It is advisable to fry it just before serving, because the taste of the fish deteriorates during storage.
Step 9
During frying, the fish will not stick to the pan if you add a little salt to the fat in which it is fried.
Step 10
For frying fish, you can use vegetable and ghee, mixed fat. But frying fish in lard is not recommended.
