Fish is rich in phosphorus and other useful substances, for which it is appreciated by nutritionists all over the world and is recommended for both adults and children. Cod, haddock and pollock are considered low-calorie foods and are allowed in the diet of those looking to lose weight. Eating fish dishes at least twice a week improves brain activity and thought processes.
It is necessary
-
- a fish;
- butter;
- salt;
- white pepper;
- lemon juice;
- parsley;
- cleaning knife;
- cutting board;
- pan;
- insert into a steaming pan;
- foil or parchment;
- plate.
Instructions
Step 1
Choose only fresh fish in the store. Frozen, canned, salted, smoked, dried for various reasons does not have that supply of useful nutrients. Try to protect yourself and your loved ones from fish caught more than three days ago. The quality is easy to check by the eyes - they should be clear; scales - choose carcasses with scales that adhere tightly to the pulp; smell - normal fish smells like sea or lake, depending on the habitat.
Step 2
Bring the fish home and cut it straight away. Don't get in the habit of leaving fish in a plastic bag, even for several hours. The fact is that during your journey from the store to the house there was a temperature drop, and it can most favorably affect the reproduction of bacteria present on the surface of the fish carcass.
Step 3
Clean the fish under running cold water to protect the kitchen from scales flying in all directions. Gut the carcasses with a long, narrow knife, so you can safely remove the gallbladder, which, in an unfavorable outcome, will give the pulp a bitter taste. If a trouble has already happened, and you pierced it, carefully cut out the places where bile has spilled, and wipe the inside of the abdomen with lemon juice.
Step 4
Cut the fish into portions. If you want to mill, insert a long, narrow and very sharp knife between the head and the spine. With a careful cutting motion, move towards the tail. Remove the second fillet in the same way. Remove small bones left in the fish with tweezers.
Step 5
Roast fish such as halibut, salmon, salmon, trout. To do this, use parchment or foil. Steam pike perch, catfish, whitefish. Along with the fish, you can add a little parsley to the pan. Fry river and lake fish, as well as fish of the cod family: haddock, pollock, cod. But, if the task is to lose a few pounds, it is better to stew them in a little water with the addition of lemon juice. Traditionally, the fish is salted with sea salt and ground white pepper. As for Russian specialties, crucian carp in Russia has been stewed in sour cream since ancient times, carp - simmered in the oven, and sterlet - boiled in champagne, but this is in the houses of the city nobility.
