Cooking juicy fish for many cooks is not an easy task. The fact is that it is difficult to make dry hake or pollock juicy and soft. Plays a lot of factors that prevent you from getting a tasty and not rubbery fish in the end. However, experienced cooks have their secrets for cooking fish, even if it burrows to become dry and tasteless.
If you use these rules, then your fish will also stop being dry, whether it is putassu or hake
.
Fish marinade
To make fish juicy will help a simple marinade of salt, sugar and water. The fact is that these components retain moisture inside the fibers of the fish. Specifically, sugar makes the skin of the fish denser and does not release moisture. Protein in interaction with salt triggers chemical processes in which moisture does not come out of the fish.
For the marinade should be in 500 ml of water dilute a teaspoon of salt and the same amount of sugar. We lower the fish into the resulting marinade for 10-15 minutes. It is important that the fish was previously cleaned and washed.
You can also make a marinade based on milk, so the fish will get rid of unpleasant odor. Do not use lemon juice for the marinade, as the acid curdles the protein. You should only splash the fish with lemon juice before baking or frying.
Paper and foil
Foil or parchment will help to give juiciness to fish. You only need to wrap the fish in foil or parchment and start frying or baking. Inside the parchment fish will not only be fried, baked, it will be steamed.
Beforehand, simply grease the parchment or foil with vegetable oil.
Notches on fish
Notches on a whole fish will help solve a lot of problems when baking or frying. It helps the fish marinate better and keeps its shape, keeps it from deforming, softens the bones, keeps it juicy and helps it slice nicely while serving. As you can see, the pluses and notches are enough.
At the same time, on a whole fish notches are made on both sides, and on the fillet only from one side. It is correct to make the notches shallow and oblique
. The result can be delicious and juicy fish, even if it is hake, putassu and pollock.
Follow the rules – marinate, do not forget about notches and foil.
