To select good fish, fresh may be based on the following factors:
- Fresh fish eyes: convex and transparent cornea elastic. But rotten fish eyes, oh, the concave into the eye sockets, and the cornea opaque ring or torn Collapsible panels.
- Mix the fish (anus) fresh deep indentation on the inside, with white light and flat belly. As the spoilage oh anal pink or red bruises, and bug out, bloated belly.
- Bring fresh fish: There are red roses, flowers immersed contract, no oil has no odor, discomfort. Also bring spoilage is gray oh, do not stick with flowers contract, there is viscous, smelly.
Bring fresh fish with red roses, no oil has no odor, discomfort
- So fresh fish, shiny, adherent to the body structure, no mucus, no unpleasant odor. And oh, the rotten fins translucent, not shining bright, easy to peel off the body structure, unpleasant odor.
- The fish mouth shut tight, and spoilage, oh, the mouth shut.
- Fresh fish flesh solid, elastic, leaving no trace of the finger pressing into the flesh of fish. But oh the contrary spoilage.
How to remove fish smell
- Wash the fish: instead of rinsing with water does not, leave a little ginger, soaked in 1 cup of white wine. After washing the fish, ginger alcohol to remove the entire fish. Me peeling away the black lining in the belly of the fish.
- Storage of fish: Make a crust of dry lining (daily when used in dried, you shell out to keep the fish stock) at the bottom of the pot, you just remove the fishy smell, just avoid the fish from sticking to the pot. Also, instead of using water to store, prepare a pot of tea or fresh tea alongside. Tea makes fish less fishy and more charming.
How to make fish stock to the meat fibers
Scad stock items will become more attractive and more palatable if the fish has just ground spices to make the fibers. Let marinate the fish with salt and white at least one hour before the repository, you will have the products you want.
Fish stock has cooled to become more palatable
How popular is fried again. Now soaked pieces of fish stock already available spices, will become much thicker, more aromatic when they are fried in a little hot oil.
After the fish processing
- Eliminate the pots smell: After processing, washing pots, you boil a little rice vinegar in saucepan, cover the area and slowly cooled to vinegar in it.
- Odor of fish on hand after processing: With some cranberry lime leaves or leaves, you crumpled up, rub your hands washed again with water, the fish smell will disappear.
