The benefits of fish for the body have been known for a long time; it is an easily digestible product with a high content of nutrients, not inferior in nutritional value to meat products. The taste qualities of fish meat are high, but in order to preserve the aroma during cooking and improve the taste of the dish, you need to know some rules for the preparation and processing of fish.
How to clean fish correctly?
- To make the fish easier to clean, you need to place it in cold acidified water for a couple of hours (2 tablespoons of vinegar per liter of water).
- The scales will be cleaned faster if the fish is pre-poured with boiling water.
How to get rid of the unpleasant odor?
- If the fish smells like mud, rinsing the carcass in a strong saline solution will help. You can also rub it with pepper and dill, let stand for half an hour, and then rinse.
- Place the gutted fish in an enamel bowl and pour water with the addition of vinegar, throw in a couple of bay leaves, a few peppercorns and onions. Withstand several hours.
- Lemon juice will help to cope with the unpleasant smell if you rub it on a gutted carcass.
How to fry fish deliciously?
- Before frying, it is recommended to soak the fish in cold milk for half an hour, then squeeze, roll in flour and fry in boiling oil on each side until golden brown. Reduce heat and simmer for another 10 minutes.
- The fish will not fall apart if it is salted and kept in this form for 15 minutes before cooking.
- Prepare fish pieces before frying: season with salt, pepper, sprinkle with lemon juice and refrigerate for a while.
- The taste of the fish will improve if you put it in a mixture of vegetable oil, lemon juice, onions and salt for 20 minutes before frying.
- The fish will be more tender and tasty if you first coat it with sour cream or put it in milk. Then squeeze, roll in flour and fry in butter.
- If you intend to deep-fry fish, it must be dried on a towel or napkin, and only then immersed in heated fat. Fat should not be poured above the average level of the crockery.
- To prevent the fish from curling during frying, two cuts are made on it - above and below.
- Cover the pan with an inverted colander to prevent splattering of fat.
- The ideal mixture for frying fish is vegetable oil and butter.
