Fish Guide - Storage - Seasoning - Blue

Fish guide - storage - seasoning - blue for all cases. According to the market supply, fish should also be eaten as often as possible. It is lower in nutritional energy than meat, but contains just as much protein and plenty of vitamins and minerals. For example, carp contains four times the amount of vitamin A than beef. The vitamin is not found in pork. Due to the low proportion of connective tissue, fish is easier to digest than meat.

Fish blue

Fish that are to be cooked blue, such as trout or carp, are carefully gutted, but not scaled, so that the layer of slime that causes the blue is retained. The fish should only be sprinkled with salt on the inside. They are cooked in boiling salted water together with vinegar, bay leaves, peppercorns and finely chopped roots. After cooking it is advisable to bring the fish to the table immediately with a little melted butter and boiled potatoes.

Fish guide fresh fish

You can recognize fresh fish by the red gills, protruding eyes with an unclouded color and callus, firm flesh and a lack of a decayed smell.

Avoid - eliminate fish odor

You can easily get rid of the fishy smell on your hands by rubbing your hands with lemon juice. It is also easy to avoid the smell of fish in wooden boards that are used as a base. If fish is processed on a wooden board, lemon or vinegar should be drizzled on it beforehand. This closes the pores and prevents the fishy smell from penetrating the wood.

Store fish

The shelf life of raw and cooked fish is very limited. In the household refrigerator, raw fish can be stored for about a day and cooked fish for about two days. Frozen fish can be kept in the freezer for up to four months, provided that it has not been thawed in between. Opened canned fish can be stored for three days after being transferred to another container.

Prepare-clean fish for consumption

Whether fish from the sea, the lake or the river, all species can be prepared according to the three S system: cleaning-souring-salting.

  • Clean. According to the type of fish and the intended way of cooking it, the fish are scaled (not boiled to blue), except for the head and fins, and rinsed under running water. Do not leave the fish in the water as this will cause valuable ingredients to be lost.
  • Souring. The fish are drizzled on the outside and inside with lemon juice or vinegar. This binds the species-specific fish odor, which, especially in the case of sea fish, refines the taste of the fish.
  • Salt. The fish are only salted shortly before preparation, as the salt removes valuable fish juice from the fish.

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The advantages of a fish pan

Anyone who cooks fish more often can think about buying a fish pan. A fish pan has been tailored to the preparation of fish due to its special, mostly oval shape. Of course, you can also use such a fish pan to prepare other dishes. Thanks to the special coating, fish can be prepared fat-free.

Seasoning fish - fish guide herbs

For fish lovers, it can always be worthwhile to make your own mixes of different spices. But basically, the hotter some of the spices are, for example pepper, paprika or chilli, the less salt is needed for the fish. This allows fish dishes to get a little more kick, at the same time they become a little healthier and this lowers blood pressure. The following herbs are ideal for fish in general and for fish sauce in particular: wild garlic, basil, dill, bay leaf, parsley and chives.

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