When cooking fish, you always want it to be tasty and juicy. Unfortunately, it is not always possible to achieve this result. Especially if you cook just defrosted fish. It is loose and
can be
completely tasteless after frying or baking.
You can say that you should not cook from frozen fish, buy only fresh fish. But, this way is not always suitable. Fresh fish is many times more expensive than frozen fish. In addition, almost 90: of all fish on the counter passes primary freezing. That is, there is no guarantee that the fish was not previously frozen during transportation, because the product spoils quickly.
If you take in cooking river fish, then in addition to the friability, we also get an unpleasant river smell of tina and other algae.
Avoid such problems with frozen fish can be avoided with one method.
First, you need to thaw the fish slightly so that it is not rock hard. Defrost so that the fish can be easily gutted and cut into portioned pieces. Remove fins, head and gills, black film inside.
Next, make a solution of water, a tablespoon of sugar and salt. Stir the salt and sugar in the water until dissolved and put the fish there for an hour.
After soaking the fish in this solution, the unpleasant taste disappears. Fish retains moisture in its fibers and remains juicy when cooking.
