FISH

Before processing the fish, put it in a bowl of water: if the fish is fresh, it sinks, if not – give up cooking the product;

– before you start cleaning it, salt the fish and fill it with cold water so that it swells slightly – now it will be much easier for you to clean it;

– The entrails of the fish can be removed without cutting the belly. Make a deep incision near the gills, cut off the spine and remove the head along with the viscera;

– the skin of the fish can be easily removed if you first spray it with vinegar;
– when cleaning slippery fish, dip your fingers in salt – this will facilitate your work;

– to fry the fish, you need a little fat, it is best to use a mixture of vegetable and animal fat;

– in order not to break the fish when frying, it is necessary to cut it and salt 15 minutes before cooking;

– salt the fish for 10-15 minutes before cooking. This way it will not disintegrate. Put between 7-10 g of salt per 1 liter of water.

– if you are going to use the fish as a filling for a pie or pie, you only need to fill it with boiling water or immerse it in it;

– when grilling, the dried fish becomes juicy if you put it to bake half-frozen on the grill;

– If you have some boiled or fried fish left for lunch or dinner, you can store it in a cool place, but not more than 1-2 days.