How to cook pollock properly: a trick that will make even those who used to hate it fall in love with this fish
We are happy to share with you a simple way to prepare fish for cooking, thanks to which any fish with a strong smell and/or dry meat will become aromatic, juicy and very tasty.
According to the expert of the online publication BelNovosti, chef Yulia Arkhipova , this method is suitable for all types of frozen fish, including hake, pollock, flounder, cod and blue whiting.
As you know, sea fish loses a lot of moisture when defrosted and becomes loose. Using this method, it will become dense, juicy and tasty.
By the way, the same applies to any river fish, which often has an unpleasant smell and taste of mud. Thanks to this method, pike, crucian carp and others will acquire an appetizing aroma and become much tastier.
So, let's get started. When the fish is partially defrosted, gut it and cut it into portions or leave it whole, depending on what you plan to cook. Remove any unnecessary parts, such as the tail, fins, and head (if necessary).
For sea fish, remove the black film from the abdominal cavity, as it has an unpleasant bitter taste.
Next, prepare a solution by mixing water, salt and sugar. Add one tablespoon of salt and the same amount of sugar to one liter of water. The water should not be hot or cold, about 40-45 degrees, so that the salt and sugar dissolve completely.
Place the fish pieces in the resulting solution and leave for one hour.
Thanks to this simple solution, the fish will get rid of the unpleasant smell and taste, and the carcasses will become dense, as if fresh.
When the time has passed, remove the fish from the brine, dry it with paper towels and you can proceed to the next stage of preparation.
Earlier we shared a delicious cabbage salad .
