Tips for Cooking Fish

There are many nuances and features when cooking meals independently at home. Here are Tips for Cooking Fish:

1. Before processing the fish, place it in a bowl of water. If the fish sinks, it is fresh; if not, refuse to cook this product.
2. To eliminate a strong smell when frying fish, put one potato, peeled and sliced, into the oil.
3. Salt the fish broth at the very beginning of cooking.
4. Before processing salted fish, pour it with cold water so that it swells slightly – then it will be easier to clean.
5. To prevent the fish from falling apart when frying, it should be processed and salted 15 minutes before cooking.   
6. Soak heavily salted fish in cold water for 4-6 hours. Change the water every 1-2 hours. It is not recommended to store soaked fish.
7. When frying fish, add a little salt to the hot oil, then the fish will have a crispy crust.
8. To easily remove scales from the fish, it should be dipped in boiling water, and then placed in warm water with added vinegar.
9. The skin is easily removed from the fish if it is pre-sprayed with vinegar.
10. Scales are easier to remove if you start cleaning the fish from the dorsal fin to the belly and tail.
11. Frozen fish can only be placed in cold water when cooking.
12. When cooking fish, it is not recommended to boil lamprey, roach, eel, and carp – the broth from them turns out to be bitter.
13. Large fish is placed in cold water when cooking, and when it boils, water is added as needed.
14. All fish dishes should not be boiled at a high boil. At the beginning of boiling, the heat should be reduced and continued cooking at a low boil so that the liquid moves slightly but does not stop.
15. When cleaning slippery fish, you can dip your fingers in salt – this will make the work easier.
16. Grainy caviar will not dry out for a long time if a thin layer of oil is poured into a jar of caviar and tightly closed.
17. The key to an aromatic fish broth is the presence of several types of fish in it.