Fish from the freezer is often disappointing, but it is not the product that is to blame, but the method of defrosting.
By placing the fillet in water or a microwave, housewives wash out the juice and aroma.
The rule is simple: transfer the fish from the freezer to the refrigerator 12 hours before cooking. Slow thawing preserves the texture.
If there is no time, the vacuum package is immersed in cold water, but for no more than 30 minutes.
Frozen fish requires special preparation.
Before cooking, blot it with a paper towel: excess moisture prevents the crust from forming.
For frying, use refined oil with a high smoke point (rapeseed, avocado).
The pan is not covered - the steam softens the surface. Salt and pepper are added at the last moment: salt draws out moisture, and pepper burns at high temperatures.
Lemon juice or white wine at the end of cooking refreshes the taste.
It is important to remember: fatty varieties (salmon, mackerel) tolerate freezing better than tender ones (dorado, sea bass).
When buying frozen fish, pay attention to the ice.
Thin glaze is normal, thick icy lumps indicate refreezing. Home freezing requires vacuum bags: remove air to avoid freezer burn.
If the fish is going to be cooked in soup, it is not necessary to defrost it - throw it into the broth frozen. This will preserve the maximum aroma.
