Some of the nutrients will be lost: how not to clean fish
A popular trick for quickly cleaning fish scales turns out to be not so useful.
The trick really works, but it has a significant drawback. Because of it, some chefs do not recommend using this trick.
The trick is to scald the fish with boiling water. After that, the scales can be easily removed. Many housewives have tested the trick, and experienced cooks have found an unobvious downside.
When the carcass is doused with boiling water, the top layer of the fish heats up. The protein coagulates, the skin tightens, and the scales practically fall off the carcass themselves.
At the same time, valuable omega fats dissolve and evaporate. In addition, the top layer reaches half-readiness in the process. With further heat treatment, it loses its juiciness, and the taste deteriorates.
Thus, the trick helps to solve one problem, but leads to a decrease in the quality of the product, both in taste and nutritional qualities.
