Cooking is sophisticated and tasteful now not only interesting, but also very fashionable. Dozens of TV cooking shows have made cooking a cult following. Perhaps one of the most demanded and favorite products by chefs is seafood and fish. These are one of those types of food that are highly dependent on the factors of proper storage. Everyone knows about the usefulness and taste of fish dishes, despite this, few people are interested in the method of storing it.
It is worth remembering that storage features differ for different types of fish.
To preserve the taste and useful qualities of fish, you need to remember a few rules:
1. It is advisable to thoroughly rinse and dry fresh fish before placing it in the refrigerator. The insides must be removed in any case, but it is better not to clean the skin and scales. There is no need to put the fish in the dishes, it is enough to wrap it in plastic.
2. Fish is best preserved in a freezer at -10 degrees. You need to defrost it strictly before cooking, repeated freezing can not only spoil the taste, but also make the fish unsuitable for cooking.
3. Frozen fish should be inspected for stains and bad odors before purchasing. Shelf life is less than 2 months, and defrosting should occur naturally. However, she will not lose her nutrients.
4. Salted fish can also be washed. If a salt deposit appears on it, this means that the fish is suitable for consumption, but its shelf life is coming to an end. You can store this type of fish for a long time in vegetable oil, but in no case should it be re-marinated in salt water. Packing salted fish must be hermetically sealed.
5. Smoked fish should be stored at 0 / + 2 degrees.
6. Any kind of fish should not be stored next to dairy products.
Cooking fish is a creative process that does not tolerate mistakes. The secrets of the taste of fish and their understanding come only with experience and acquired skills. For example, it is worth remembering that you need to bake the fish with the skin. This allows it to remain juicy and not dry out. At the same time, potatoes or lemon juice in a fish dish will always help remove a specific smell.
Plain boiled water will help remove the overly salty taste. It is worth remembering that salted fish can be either a separate dish or used as an ingredient for the preparation of more complex culinary compositions.
Despite some difficulties and requirements for the preservation of this type of food, fish does not cease to be loved by many chefs and gourmets.
