• If you fry fish in fat it should be half steeped.
  • Fish will be much tastier if sprinkled with lemon juice before cooking.
  • Immerse the fish which is scaled with difficulty for 30 seconds in boiling water. After that you will be able to scale it easily.
  • Steamed fish is tastier and healthier than boiled fish, as it contains more nutrients.
  • It’s better to fry fish on the iron pan which is evenly heated over the whole surface. Firstly heat oil in the pan, then put fish on it.
  • Fry fish until golden brown. If the fish isn’t done, you can put the pan covered with a lid in the oven for 5 – 7 minutes or fry on low heat.
  • Before frying salt the fish, sprinkle it with pepper and cook in a pan with hot oil.
  • As a sauce to fish dishes you can use mayonnaise, horseradish sauce and mustard.
  • To separate fish from bones, cut it along, then put the fish on the table rib bones up, and holding it from one side cut off the bones with a knife.
  • While dressing out the fish which weights 1 – 1,5 kg, do not cut stomach. Make a deep cut near the edges of gills, cut spine bone and separate head and remove the guts with it.
  • Tarragon flavor and green onions will give stuffed trout a unique taste.

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