Fish is rich in protein, especially marine fish, which is more nutritious and tastes better. However, in addition to the friends on the beach who can often eat fresh fish during the non-closed fishing period, many friends in the north cannot guarantee that they can eat fresh fish. But freezing can maximize the preservation of the taste of fish, so many people will buy frozen fish. With the continuous development of the logistics and transportation industry, the small partners in the north can also eat fresh frozen fish.
Then the question is, how can someone make the same frozen fish that is no different from fresh fish, and how can some people make the meat not too tender? This is not only related to the quality of the frozen fish itself, but also to the way it is thawed. Don’t look at the action of thawing is very simple, in fact, it is not like imagined, the fish can be directly soaked in room temperature water to melt the ice inside. Or there are people who directly use the thawing function of the microwave, but how the thawed fish is half-cooked feeling, which seriously affects the taste of the fish. In fact, everyone has fallen into the misunderstanding, soaking frozen fish in water, not only will lose a certain amount of nutrients, but even the umami taste of the fish itself has been soaked. Fortunately, the owner of the fish seller today taught me a good way to thaw, if there is no time, this method can not only thaw quickly, but also improve the taste, and taste no different from fresh fish.
Find a clean bowl with a spoonful of salt, a large spoonful of white vinegar, and half a bowl or so of warm water. After stirring it well, it is our thaw. Experienced people often know that the roads in the north will freeze after snowing in winter, and road workers will sprinkle industrial salt on the road surface to speed up the thaw. The same principle is applied here to thawing fish.
Prepare a suitable dish according to the size of the fish, put the fish in, and then slowly drizzle the thaw on the fish, after one side of the shower, turn the fish over, and repeat the same on the other side. This method is actually used in many large restaurants, which not only saves time, but also makes the meat of the fish more sweet. Compared with fish that have been directly soaked in water for a long time, this method can retain the original flesh of the fish to the greatest extent, and even the color is natural. For better thawing, the fish can be placed in a dish and let it sit for a while.
After two or three minutes, press the body of the fish with your hands, and you will find that the meat on the belly of the fish has become soft, but there will still be ice in other parts of the thicker meat that has not melted. At this time, you can wait another five minutes or so. At this time, the whole fish is thawed, and the meat looks very fresh, which is no different from the freshly killed. The body of the fish has become soft and very elastic.
The whole process takes less than ten minutes, which is very time-saving and convenient, and the most important thing is that the thawed fish retains the nutrition and umami of the fish to the greatest extent, which is very practical. After learning this method, I believe that everyone will not use water to directly soak fish for thawing. If someone comes to the house, there is no need to rush to the market to buy fish, usually prepare a few frozen fish, do it in this way, and fresh fish is no different.
By the way, this method is not only suitable for thawing fish, but also for other meats
