Pretreatment

When cooking fish usually are not too time-consuming, the pre-treatment can take a long time. However, the skill comes with experience, and professional cooks cut up the fish as soon as possible. Preparing fish is carried out on the "rule of three" P ": the carcass should be clean, acidified and salt. Before cleaning is recommended to hold the fish in cold water with a little vinegar. Okun, on the contrary, it should be dipped for half a minute in hot water.

For some dishes (for example, if the fish is baked entirely in salt) can leave the scales, but in other cases it is necessary to clean off. Brush the fish with the tail always, "against the grain". When cleaning the fish can easily slip out of hand, so it is recommended to use a special cutting board with a clip for the tail, which firmly fixes the fish carcass. If this board is not present, it is convenient to keep the fish fingers, rubbed with salt. To Scale is not scattered all over the kitchen, cleaning the fish can be produced in a plastic bag.

Very fine and dense scales sea bream, sea bass or trout convenient scrape using a grater or a special scraper. Sometimes it is good to rub the fish with a sponge to remove the metal flakes. Major scales carp, carp and mullet removed with a knife with a serrated blade or a special scaler. To remove mucus carcass thoroughly rubbed with salt, and then washed with water.

After removing the scales should be cut from the carcasses of fish fins. The most convenient way to do this kitchen scissors rather than a knife. If the fish is not intended for grilling or frying, and for boiling, fins can be removed after the meal will be ready. Fish head cut off slightly below the gill slits. Remove the inside of two ways. The easiest way to make an incision along the abdomen from head to anus, remove the entrails and hold a knife on both sides of the ridge, removing blood clots. If you need to keep your fish whole, then remove the giblets can be through the gills, one jerk pulled through the interior of the gill slits. Eviscerate flat fish, such as flounder, halibut, turbot, even easier: just make the cut under the gills and pull through it inside.

Experienced cooks know that fish cooked with the bones, always tastes better the one that was previously cleared of bones. Under the influence of heat and aromatic nutrients from seed go into the meat, making it more juicy. Yes and remove the bones from the cooked fish is usually much easier than from crude. But often the cooking must be removed before cooking fish skeleton. If you need to remove the bones from the flat fish such as flounder, to skin the dark side of fishes and flexible sharp knife make an incision along the ridge. This is followed by holding the blade at an angle, cut off from the fish fillet, remove the backbone and rib fillet and release another.

The bones are removed another round of fish: along the ridge should be made incisions on both sides, then cut the ridge as close as possible to the head, grab a bone and pull it toward the tail. Small bones conveniently removed with forceps. If you want the big fish to save the form, to liberate it from the bones to be gutting.

Purified fish should be acidified - this will make the fish meat more dense and at the same time gentle. As a rule, the acidification of fish used lemon juice (just a few drops), diluted natural vinegar or dry white wine. After that, salt the fish lightly and season as desired.

Cooking

When cooking fish is very important not to exceed the thermal treatment: overcooked fish gets tough and tasteless. How much fish should be prepared? Businesses expect the cooking time using a special formula. Fish measured at the widest part, and two and a half centimeters width her assigned ten minutes regardless of which method of preparation chosen. Fish Ready determined piercing her with a knife - if the knife is easily included in the carcass, and the flesh from the bones easily moves, it means that the fish is ready. Furthermore, fish meat shall lose transparency.

To fish turned out juicy, its soft flesh during cooking, it is desirable to protect: fried fish, breaded Breading: the secrets of delicious fried foods   or in batter and bake in a variety of sauces, leaf vegetables (lettuce, spinach, leek) in the shell of the test or foil.

Fry servant must be in very hot fat. As a rule, used vegetable oil, refined, but it turns out the fish tastes best fried in a mixture of butter and vegetable oils. The oil is desirable to add a little salt to the fish from sticking to the pan. For the breading, are generally used wheat flour or crumbs of white bread. Extraordinarily delicate breading and obtained from rice flour. You can experiment endlessly, adding to the mixture for breading various spices, lemon zest, grated on a fine grater cheese, sesame seeds, almonds, and even grated potato.

It turns out tasty and tender fish, fried in batter - batter of flour, eggs and liquid (beer, milk or plain water). The batter is recommended to add a dash of splendor of baking soda or baking powder.

Sometimes the small fish frying falling apart. In this case, it is appropriate to frying pans not, and on the baking sheet in the oven, where the fish at the same time preparing all sides. Instead of oil in such a situation, you can use fat sour cream Smetana: untold riches of Russian cuisine , Which also reported the fish special aroma and taste.

Fry the fish can be not only in its natural form - can be cooked out of it fishcakes. As a rule, use low-fat fish cutlets - hake, pollock, pike, telapiya. In addition to fish cutlet stuffing added semolina or stale bread soaked in cream, butter, cream or grated cheese, chopped onion and parsley. Tight paneer cutlets in egg and flour or egg and breadcrumbs. For children such patties may be prepared curly - for example in the form of small fish.

If the fish is fried at a high temperature, it should boil at a gentle reflux. If you do not get rich broth, but the succulent fish, it is necessary to put in boiling water, the water should be quite a bit - that barely covers the fish. In the water for boiling it is recommended to add roots and spices. Very good cooking fish in a mixture of water and a small amount of cucumber brine or dry white wine. White wine is generally well with fish - it is added to the sauce used as a marinade, pour the fish when baking.

Very tasty fish, steamed - it preserves all the nutrients, turns juicy and aromatic. In the water with this method of preparation is necessary to add spices, roots, onions and spices, and wine will be superfluous. Pieces of fish before cooking for a couple of richly sprinkled with lemon juice and salt.

The easiest way to bake fish - in a salt crust. For this is enough to gut the carcass, to remove scales is optional. Two kilograms of salt (sea or table) should be mixed with one beaten egg white, put half the salt mixture on a baking sheet, lay the fish on top and cover the rest of the salt. Pound bird baked in salt at high temperature for an hour. Especially delicious is obtained thus prepared sea bream and other fish with tender meat and a small amount of bone.

Fish and can be baked in the other shell - for example, in the test, the leaves of the leeks, a foil or parchment. To fish, as a rule, added spices and vegetables - onions, carrots, tomatoes and various herbs. During cooking, the fish absorbs the flavors of vegetables and is especially tender and juicy.

Lean fish with dryish pulp well baked in various sauces. Spicy get fish baked in a marinade of tomatoes, carrots and onions, soft - baked in a creamy sauce. Cream, sour cream and cheese sauce perfectly combined with all species of fish, but it is especially well suited to the salmon. Sturgeon perfectly with the noble porcini, and halibut - with mushrooms.

It is impossible not to mention the fish soups. For cooking fish broth it is very convenient to use small fish and waste left after cutting a big fish - head, tail, fins, ridge. These pieces of fish with cold water and boiled with roots long enough nutrients are passed into the broth. After that, the broth can be expensive pieces of boiled fish. According to this principle prepare the most delicious fish soups: French bouillabaisse Bouillabaisse: the symbol of Provence   and Russian "tsar" ear.

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