How to cook fish?

Among the few types of thermal processing of fish, cooking is one of the simplest, fastest and most useful. Cooking fish can be steamed , just in water, or use as a medium broth, milk or a mixture of several components. By cooking, it is possible to emphasize the primordial fish taste, so to veil it beyond recognition, having received completely new flavor notes of the product.

How to cook fish?

1. The first thing to do when starting to cook fish is to rid the carcasses of the viscera, gills and scales (if any). It is important not to damage the bile sack, so as not to spoil the taste of the product. Depending on the further feeding or use of boiled fish, fins, head and tail can be left or cut off as unnecessary. Fish can be cooked entirely, cutting it into steaks, or using only fillets. In the latter case, steam cooking is preferable, since the absence of skin and bones will contribute to the rapid loss of flavor and nutritional properties when the fillets are boiled in water.
2. With traditional cooking, the prepared fish is lowered into a container with boiling water, pre-salted to taste.
3. To give the fish pulp additional flavor qualities in the water, you can add a bay leaf, peas of black or fragrant pepper, as well as an onion, peeled carrots or whole parsley root. Do not be superfluous, too, will be the sprig of dill or parsley.
4. Sometimes in the water when cooking fish add brine from cucumbers or tomatoes, dilute it in half with milk or use only milk in its pure form, which allows achieving a more delicate structure of fish pulp.

How long does it take to cook fish?

1. The time of cooking fresh fish depends primarily on the initial size of the prepared pieces. Lumps weighing about 200-250 grams will be welded in eight to ten minutes. A sign of their readiness will be the lag of the flesh from the bones.
2. When boiling whole carcasses larger, the cooking time should be increased in proportion to their weight, adding five minutes for every one hundred grams of the product.
3. No less important aspect, which must be taken into account when determining the time of cooking fish, is its grade. Meat of river inhabitants of the family of carp, such as bream, crucian, dace, ide, chekhon, asp, rudd, bleak, minnow, roach must be kept in water from the moment of the boiling of not less than fifteen minutes. This is the time it will take to neutralize the fish pulp from the larvae of parasites that are often present in it.

How much to cook red fish for soup?

Depending on the recipe for the soup can be used as a simple red fish fillet, and the entire fish set with the head, fins and bones. In the latter case, fish broth is cooked. To make it tasteful and rich, fish should be cooked for about half an hour, after which the flesh is separated from the bones and added after the first dish is completed.

If the recipe assumes the addition of red fish fillets at the end of cooking, then it is laid in soup five minutes before the completion of the whole process.

1. For the children's menu, especially if the child is under three years old, it is better not to use river or red fish. Preferably choose the low-fat varieties of white sea fish, such as cod, hake, pollock.
2. Boil the pieces of this fish for ten minutes. A whole carcass will need twenty-five minutes of your time.
3. Be sure to give up all the bones before giving the fish to the child.
4. Older children can already boil in water or steamed salmon and river fish. Thermal treatment of these varieties for filing to the child should take at least fifteen minutes.