The wife of a fisherman will make any fish juicy in a flash, even loose pollock

It turns out that even defrosted sea or river fishy and simple It is prepared if you add a little culinary magic and ordinary prosaic science to its preparation. Yes, in gastronomic recipes, you also need to act logically, and not just by the letter of the text downloaded from the Internet.



Unfortunately, modern realities are such that very often you have to buy fish in the wrong condition. In the evening, after work, the supermarket next door can easily plant a pig. Fish can be a real iceberg of ice and snow. Or ordinary rotten, frozen and thawed several times in a row.

So, what fish is suitable for restoring its taste characteristics? It's very simple. First of all, frozen sea white fish. For example, species such as:

1. pollock
2. flounder
3. crack
4. heck
5. side
6. burglar
7. seabass

Basically, their problem is that when defrosting, the fish loses its density, elasticity and overall texture. And if unscrupulous sellers were engaged in defrosting and freezing more than once and it generally received a vacuum of packaging, then there is also a rotten smell. In this case, you need to be extremely careful not to get poisoned.



In addition, you can improve even the taste of the freshest river fish. It costs a little cheaper, but because of the abundance of bones and the recognizable smell and taste of mud is not often served on the festive table. Pike, carp, carp and large carcasses of catfishUnfortunately, they often do this.

Decision Preparation

1. Freeze the fish, but not completely. It needs to remain solid enough, but without ice. If this is a river fish, skip this point and immediately move on to the next one.
   
   
   
2. Cut the carcass into comfortable pieces. We remove the tail and fins. Head, too, if necessary. Sea fish have a black bitter film inside. It needs to be removed, too. So now we have a container of cut, peeled fish. Wonderful.
3. Making a miracle solution. A liter of warm (about 50 degrees) water needs 1 tbsp of salt and 1 tbsp of sugar. We make a mixture and pour the fish. You can prevent it a little so that the solution gets to the entire surface of the pieces. We're leaving this whole thing for an hour. Done.

Now let’s try to figure out what it is and what it is for. Due to the fact that dissolved sugar and salt get into fish, the so-called diffusion, denaturation of proteins, occurs at the cellular level. The cells are regenerated very briefly. They absorb the liquid again, and the pieces of the fish become elastic again. As a bonus, the unpleasant smell and taste go away.



Now you just need to take the fish out of the brine, dry it with paper towels - and ready. But we warn: this effect does not last very long. So ideally, the “restored” pieces should be cooked right away. The dish always turns out to be luxurious. None of the guests or family can even assume that before cooking the fish was frozen.



We hope that our method will help you more than once or twice in the future. Because of the huge batches, shops are forced to accept numerous packages of frozen fish, not particularly going into the conditions under which they were transported. The average buyer suffers from this. But now you know what to do if the purchase leaves much to be desired.