For the delicate aroma of a fresh caught freshwater or saltwater, must be treated to prevent deterioration. And do not forget to preserve the fish with a pleasant smell. There are ways to do well and the quality of the fish into a sumptuous fish. See the following suggestions:
1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. Must be inmediatamenteHosingor in a bucket to wash the slime and possible bacteria that is lost. Never use water from the nearby ports, urban and industrial. To be safe, always use water.
2) Only the cold, to avoid deterioration of the fish in less than an hour. With a little planning, an icing that can be achieved through the use of some relatively inexpensive equipment. The fish must be fresh and chilled gutn sollte. Must haber3 "deep, so that for a kilo of CFSPated with pounds of ice. Use chlorinated water per quart of water for the final rinse.
3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, many species of bacteria. To clean the fish, rough treatment because wounds in the flesh, the spread of bacteria. Gutting of fish is not necessarily long. E 'advisable, the belly, because it does not leave blood in the body oe. Segurosurarsi not soak the fillets in clean peSCADA in a prolonged freshwater as this could be the texture and taste of meat.
4) The food quality and nutritional value of fish can be up to 5 days if properly cleaned. Wash your hands before touching the fish is important. No matter what the fish and the technique used for cooking, a golden rule should always be followed. Or if not all genau cook 10 minutes per centimeter measured. 15 minutes should be allotted to fish encloseds in a sauce or foil bakd. Twice the time of frozen fish.
Over time, if the fish is cooked and wrapped in aluminum foil and allow more time for penetration of heat. This should be an additional 5 minutes for fresh and frozen fish for 10. In thawing frozen fish thaw slowly in refrigerator for 24 hours or let the fish must be packaged water is freddaEgli bodies at room temperature. Do not thaw fishdo that is frozen before cooking, you can paste and dry.
1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. Must be inmediatamenteHosingor in a bucket to wash the slime and possible bacteria that is lost. Never use water from the nearby ports, urban and industrial. To be safe, always use water.
2) Only the cold, to avoid deterioration of the fish in less than an hour. With a little planning, an icing that can be achieved through the use of some relatively inexpensive equipment. The fish must be fresh and chilled gutn sollte. Must haber3 "deep, so that for a kilo of CFSPated with pounds of ice. Use chlorinated water per quart of water for the final rinse.
3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, many species of bacteria. To clean the fish, rough treatment because wounds in the flesh, the spread of bacteria. Gutting of fish is not necessarily long. E 'advisable, the belly, because it does not leave blood in the body oe. Segurosurarsi not soak the fillets in clean peSCADA in a prolonged freshwater as this could be the texture and taste of meat.
4) The food quality and nutritional value of fish can be up to 5 days if properly cleaned. Wash your hands before touching the fish is important. No matter what the fish and the technique used for cooking, a golden rule should always be followed. Or if not all genau cook 10 minutes per centimeter measured. 15 minutes should be allotted to fish encloseds in a sauce or foil bakd. Twice the time of frozen fish.
Over time, if the fish is cooked and wrapped in aluminum foil and allow more time for penetration of heat. This should be an additional 5 minutes for fresh and frozen fish for 10. In thawing frozen fish thaw slowly in refrigerator for 24 hours or let the fish must be packaged water is freddaEgli bodies at room temperature. Do not thaw fishdo that is frozen before cooking, you can paste and dry.
0 ความคิดเห็น:
แสดงความคิดเห็น