Fish is a healthy and tasty product. Any housewife applying personal culinary tricks and advice of others, has long brought system of preparation and preparation of fish. Fish dishes are wonderful Suitable for lunch on weekdays, and as a main dish on triumph.
How to cook fish
Fish can be smoked and salted, fried and stewed, pickled and dry. The fantasy in the preparation of this product is unlimited. More recently, a new device appeared on sale – a marinator, which in a short period of time allows you to marinate fish and any other products. Recipes for a 9-minute pickle can be found in application that comes bundled with it or on the Internet.
To prepare the fish for the cooking process it is necessary clear of scales. For many housewives, this process brings a lot inconvenience and negative emotions. Therefore, it’s worth figuring out how cleaning fish is easy and simple.
Firstly, before cleaning, it is better to grate the fish with salt, as a result she will not slip out of her hands and brush without effort. For example, ruff or perch is better to clean from small scales with the help of vegetable graters. You can use the cleaning devices that can be purchased at any hardware store or build it do it yourself, for example, from tin corks from glass bottles, attaching them to the board, which will serve as a pen.
If the scales are poorly removed the fish can be lowered for a minute in hot water. Cutting ruffs and perches should be carried out with scissors, so as not to get cuts and punctures, as this fish has a very sharp fins and crest.
We carve predators
Cutting zander also carries a lot of pitfalls. But Following clear rules, you can get rid of unwanted chores. Zander processing begins with the removal of fins, for this just cut them off with a knife. So that the scales can be removed well, the carcass of the fish is placed in boiling water for another minute, after which start cleaning. Remember to remove the gills and entrails, and also cut the dorsal fin. In the belly of zander there is a film black, it’s also worth getting rid of it, so that it’s cooked the dish did not have a bitter taste. After cutting, the fish are washed under running cold water.
When cutting fish, you must pay attention to the fact that damage to the bladder will cause the spread of bile through the abdominal cavities. Of course, this can affect the taste. future dishes and give a certain bitterness. Not extracted gills, too will give a similar effect. But, nevertheless, if this happened, with when cooking fish in water you need to add a small piece charcoal. After a few minutes, it is carefully removed.
Frozen fish is thawed before cooking. For this must be placed in a container of cold water or left on several hours at room temperature. Not worth using hot water or a microwave, this will greatly ruin taste and technical properties of the product.
Properly organized workplace – lay lightness and process safety. Culinary tricks and tips of knowledgeable people will help to cope with this task, as well as prepare dishes from fish. Recipes with photos in turn will help the hostess to get comfortable. Probably not worth reminding that the workspace and Tools must be clean. After processing the fish is also worth wash the cutting board with a cleaning agent with antiseptic. Since fish meat may contain harmful microorganisms that die only when thermo- or special treatment. It’s also necessary to highlight special tools:
- knife,
- grater
- chopping board and others.
These are just a few tips for cutting fish. Every mistress by trial and error displays its own special algorithm. A little tricks and secrets are carefully stored in her piggy bank and passed from mouth to mouth mouth.
