Fish treats some of the most nutritious products. The proteins, fats and other useful substances which are contained in fish are easily acquired in an organism. Process of preparation of fish dishes has the features which can be noted.
Instruction
1. Adding bay leaf, pepper and onions to time of cooking of fish, it must be kept in mind that they can't be boiled long. Being a long time in the boiling broth, they only worsen taste of fish.
2. Fish broth will be more tasty also nasyshchenny if to take for it fish of different breeds. For example, it is possible to cook perch, ruff, pike perch broth, etc.
3. If broth is cooked from the fish heads, it is necessary to remove gills. If not to make it, broth will be hazy and will give bitterness.
4. Fish broth is recommended to be salted at the beginning of cooking.
5. Fish won't give a smell of marsh ooze if previously to wash up it in strong salt solution.
6. Boiled fish that will be more tasty, than less water will be used when cooking. Therefore water should be poured so much only to cover fish.
7. It is possible to boil fish as cut on pieces, and entirely. However the fish boiled in the whole look, more tasty.
8. The fried fish is good with a heat, about a heat. It is desirable to fry it just before giving on a table because at storage the taste of fish worsens.
9. During frying the fish won't stick to a frying pan if in fat on which it is fried to fill a little salt.
10. For frying of fish it is possible to use vegetable and melted butter, compound lard. But it isn't recommended to fry fish on fat.