Fresh, live fish is ideal for cooking, but unfortunately, this is not always available in the store. In addition, many species of fish are brought to us from afar, practically from the other end of the world, so it is impossible to do without frozen fish on our table. But we all know that this is a very delicate product. If the fish was properly frozen and stored in compliance with the established regime, then when defrosting, we practically get a full-fledged product, similar to fresh. But you also need to defrost the fish correctly.
Instructions
Step 1
The best way to defrost is to defrost in the fish compartment of the refrigerator. To do this, the fish is placed on a large flat plate or dish, covered with cling film on top and left overnight. You can also defrost it at room temperature on your kitchen counter for quicker.
Step 2
If you're in a hurry, you can defrost the fish in cold water. To do this, pour water into a large bowl or saucepan, add 10-15 grams of table salt to 2 liters of water and put the fish in the water. In this way, small fish will be thawed in one and a half to two hours, large fish in three to four.
Step 3
You can defrost fish in the microwave. To do this, put the fish from the packaging on the dish and put it in the oven, turning on the “defrost” mode and indicating the weight of the fish. After the end of the process, let the fish stand for 5 minutes in the oven and rinse it well after that.
