Incorrect preparation of fish will certainly result in the dish losing its beneficial properties and becoming tasteless.
However, many amateur cooks still repeat the same mistakes over and over again.
We are talking about incorrect actions during cooking or frying fish.
So, what kind of mistakes are we talking about?
Cooking in strongly boiling water
The cook should under no circumstances allow the water in which the fish is being cooked to boil very strongly or for a long time.
If a mistake is made, the finished dish may turn out tough.
Long roasting
You shouldn't overdo it when cooking fish in a frying pan.
It is clear that many cooks want an appetizing golden brown crust to appear on the surface of fish pieces.
But frying a dish for too long is dangerous. And it's not just because of the high probability of burning the dish.
Another problem is that keeping the fish in hot oil for a long time can deprive the dish of its bright and pleasant taste.
