How to defrost fish: Effective ways to note the hostess. How to cook fish right? Culinary tips Do you need to defrost fish before cooking my oars
Fish is a useful and valuable product, it is prepared in every home and to the festive table, and on weekdays. For long storage, fish is frozen, and immediately before cooking it is necessary to defrost and get rid of excess water and ice. There are many questions about this, a lot of questions arise: is it necessary to defrost fish before burning, how to quickly defrost fish, in what conditions is it better to defrost seafood?
Options for bringing frozen seafood to a state of optimal for cooking a lot is known, their choice depends on how much time the hostess is available for this and that it is going to prepare from a raw product.
How to defrost fish so that it does not fall apart
Some varieties are characterized by a soft structure that disintegrates in non-compliance with the rules of defrosting, from which the fish becomes suitable only to mince and, accordingly, for the preparation of casserole and the kitlet.
- Defrosting in the refrigerator. For this, the fish should be taken out of the freezer and put in the refrigerator to the bottom shelf so that it is thawed in natural conditions. The disadvantage of such a way is its long-term: fish can be prepared no earlier than 5-6 hours. The advantages of this method include the possibility of product to reach the "condition" by the natural method and not lose useful nutrients in the composition.
- In cases where there is no time for a long defrost, you can speed up the process. To do this, the frozen product is getting out of the freezer and placed in two or three polyethylene packages, knocked up. Fish in the package is placed in the dishes and put under the stream of cold water, leave for an hour and a half. In order to save water, you need to leave the package not under the jet of water, but simply in water, changing it every half hour. In this way, you can also defrost fish fillet or mince. Do not put a package with a frozen product in warm and, moreover, hot water. Such an impact can be destroyed nutrient valuables, and the fish will not be such a useful product.
- You can defrost and without plastic bags, just placing frozen fish in cold water dishes by 1.5-2 hours. However, this method is absolutely not suitable for fillet. So you can quickly defrost only whole carcasses - chosen or with internships.
The listed ways can be used if the hostess in the reserve is from one and a half to five hours to bring the fish to the preparing state.
Cookins claim that in most cases you should not wait until the product becomes completely soft - it will be better for optimal separation if the pieces are slightly rigid.
How to defrost fish fillet
The rules for defrosting gentle fillets are somewhat different from the main recommendations - the extra moisture should not fall on it. Frozen pulp during cold treatment is exposed to high temperatures, the structure becomes more gentle, therefore it is necessary to defrost it especially carefully and gradually - in natural roomms.
After the product becomes a soft consistency, you can start cooking with delicious and nutritious dishes. It should not be fully expected to expect - this can lead to the fact that the pulp will fall apart and turn into a cleaner, suitable only for the preparation of meatballs, meters or casserole.
How to quickly defrost fish in the microwave
In some cases, time for defrosting does not remain quite. To defrost fish in a few minutes, you can use the microwave. The only minus of the method is a fish, according to many cooks, acquires a specific, but not a great flavor.
In addition, if approaching the defrost process is correct and follow the sequence of actions, you can avoid the appearance of a characteristic taste.
Fish, frosthed in the microwave, should also not be too soft. It is important not to overdo it and do not make the product unsuitable for the preparation of delicious and special dishes. In addition, too long to find a frozen product under the influence of waves in the furnace, it also contributes to the heat treatment, but not defrosting.
Experienced cooks know some subtleties of flaws of fish that will help not spoil the product before cooking. Here they are:
Prepare a delicious and special dish of frozen fish and other seafood is easy, it is important to comply with the basic rules and recommendations on the primary processing of the product.
Properly frosthed product does not lose its taste and preserves nutrients as much as possible.
Everyone knows that the fish should be fresh. But, unfortunately, in Moscow in connection with its geographical location to buy freshly angled seabed, it is almost impossible.
New technologies of instant freezing of the product - truly salvation for fans of fish and seafood. Fish is sold in our online store, frozen immediately after her catch. Fresh-frozen fish retains all useful properties, taste and smell that will delight us after competent product defrosting.
How to defrost fish and seafood correctly?
If the freezing of fish and seafood is a very fast process (the faster, the better), then when defrosting it also acts the rule, only on the contrary - the defrost process should be long. Defrosting the product under the action of hot or even warm water is excluded. Fish and seafood are prepared very quickly, so using even warm water together with defrost, the cooking process will begin, the proteins of the outer layer of the product will be curled - with further heat treatment, the taste, color, density and even the composition of the useful substances in the dish can change greatly.
It is also not recommended to defrost fish and seafood in cold water - vitamins, micro and macroelements, which are rich in the sea inhabitants, will partially go into the water. If there is a serious need to urgently defrost fish in cold water (to speed up the process), then you need to pack the fish into the polyethylene package so that the product does not come into contact with water. In the case when frozen seafood is in vacuum packaging, it is possible, without disturbing the integrity of the packaging, put them in cold water to defrost.
You should not defrost fish products in air - in this case, the process of reproduction of bacteria and microbes can begin. In addition, it is worth avoiding the use of the defrosting regime in the microwave oven.
The best way to defrost fish and seafood is the following process:
Remove the products from the freezer and, without disturbing the integrity of the packaging, put it down to the lower shelf of the refrigerator. When the fish or seafood felt - open the package, drain the fluid, and the product can be rinsed with cold water (if it is a whole fish) and then soak up the extra moisture with a dry towel. If we are talking about fish fillet or steaks, it is better to completely eliminate the contact of the product with water in order not to change the chemical composition of meat.
If fishing products have not fully understood - not trouble. Seafood can be prepared in a frozen form, the fish also does not have to be finally dropped.
It is necessary to start the preparation of frosthed fish or seafood as soon as possible until the process of breeding bacteria and microorganisms began.
For proper defrosting products of different sizes, it is necessary to highlight a sufficient amount of time. To defrost the whole large carcass in 2 kilograms, you will need about a day. If the fish is cut into pieces - time is needed significantly less (depends on sizes of pieces).
With the right - slow - defrosting of fish and seafood, most of the beneficial substances will remain in food. With quick defrost - accompanied by the release of a large amount of fluid - together with the liquid from the product, useful substances.
The most delicious and healthy dishes are planned in advance. Want to surprise households with culinary delights - on the eve of this day, remove the fish from the freezer and shift to the lower shelf of the refrigerator.
Fish - Popular food in our country. It is rich in calcium and minerals that are so necessary bone tissue. No wonder in Soviet times Thursday was considered fish. On this day, it was customary to eat dishes exclusively from her.
However, the same pike or carp is very easy to spoil if you do not comply with the rules for processing and cooking. In particular, when you do not deal with the fresh, but frozen product.
Representatives of most fish breeds have too soft structure. Therefore, with a rapid defrost, many mistresses face that fillet simply spreads and turns into mince, from which only cutlets can be prepared.
How to defrost fish
The slower, the better!
If you do not rush anywhere, use the slow way to defrost. Remove the carcass and leave it overnight so that it flashes on the bottom shelf in the refrigerator. So the fish is gradually free from the ice crust without any loss of the form and density of the structure.
If you need to defrost fish fast
In a situation where an accelerated exemption process is needed, wrap steak in 2 or 3 packages and put into a deep bowl, filled with water. Put this bowl under the rush of cold water and keep it there until your salmon or salmon becomes elastic and suitable for cutting. In general, such a procedure can take up to 2 hours. Again, much depends on the size of the carcass.
If you are brewing the hostess and do not want to spend water, you can simply leave the steaks wrapped in polyethylene, in a saucepan with cold water. Every 20 minutes change the solution until the fish flaps.
This method will undoubtedly require more time costs. Remember, you should not put the fish in the warm liquid. This will not only determine the taste of the product, but it will also become less useful.
How to defrost fish in the microwave
For those who have such a necessary household appliance, like a microwave, defrosting does not cause any problems. The fact is that under the action of waves, the thawing occurs slowly without harm to the product. It is only necessary to correctly set the mode, time and power.
Practically in all electronic control stoves there is a standard fish defrost program. It is only necessary to ask the weight of the product. If you use a simple microwave with manual control, then the fish should be deficked on low power (10-20%), time, depending on the weight of the product, is usually required 10-20 minutes.
But behind this process, it is still worth watching and turning the carcass from time to time so that it warms it evenly. Unfortunately, the oven dimensions are not too large and for defrosting, for example, a solid sturgeon This method will not suit.
And finally, the Council: Do not bring a carcass to a very soft consistency. When it is a little frozen, it is easier to clean it from scales and remove the insides.
Also undesirable to put in the freezer again just thawed pieces. They must be prepared immediately. In any case, the fish is useful, while it contains vitamins and minerals. Therefore, carefully treat it to its processing, and to cooking.
It was difficult that it did not seem to be, but quickly defrosting the fish is real, and if each of us, even a novice culinary. True, that the planned dish is impeccable, it is important to defrostly defrost the product, while retaining all its useful properties.
How to quickly defrost fish without microwave?
Remember this strange crackling, which occurs at the time of warming up any food in the microwave? It turns out, as a result of electromagnetic radiation, molecules ionization occurs, in other words, the meal atoms acquire or lose the electron. This completely changes its structure. In general, the destruction and deformation of food molecules adversely affects its taste, and per person. Conclusion One: I defrost fish without using a microwave oven.
The fastest way is considered to be defrosting the air. So, let's get fish from the refrigerator, lay out in a bowl covering the food film. The latter must be done in order to be in the consequence of such defrosting the product turned out to be dry. Especially this method is recommended to use valuable breeds and fillets to fish. The only drawback of this method is: it is impossible to defrost in hot weather otherwise due to the fact that the fish will deteriorate, the whole dinner will leave the copper pelvis.
Is it possible to defrost fish in the water?
Of course yes. To do this, we put the fish in the cold or slightly salted water. On 1 kg of fish should go 2 liters of water and about 1 h. Salt spoons. Thus, salt will fill minerals that are lost during defrosting. As for the time, the petty fish will become soft after 2 hours, large - after 3-4 hours.
We defrust in the refrigerator
One of the most common methods is the defrost in the refrigerator. The air temperature in it should not exceed 5 degrees above zero. In general, we get fish from the freezer and put on the bottom shelf. By time, the fish will be ready no earlier than in 5 hours. This is the perfect option for those who need to know the fish only in the evening: I got fish from the freezer, went to work, came and prepared a delicious dinner.
If there are no other options, how to defrost in the microwave?
This method is perhaps the fastest, but also unsafe for your health, however, now it will be not about the dangers of microwave. So, depending on the power of the microwave and size of the fish, it will fill after 10, or even 40 minutes. Put it on a plate. We choose the required defrost mode and turn over in the process of thawing.
A huge fat minus of this method: Many connoisseurs of fish dishes believe that after such a defrosting, the fish appears an unpleasant taste.
Do you need to defrost fish before frying?
Definitely yes, it is necessary. Otherwise, the fish will turn into boiled or in its likeness. And all this as a result of the fact that during thermal processing it will give a large amount of water. This is at best, at worst - the fish may simply fall apart in the pan.
Many famous cooks after defrosting are solid, pepper and add onions to fish. Moreover, in this form, they leave it for several hours and eventually get a flawless dish.
How not to defrost fish?
We have already said about how best and quickly defrost fish. The time of tips came, how it is not advised to defrost:
- Frozen fish does not tolerate warm and hot water, the temperature of which is 35-40 degrees. In this case, it loses muscle juice, mineral salts, and also becomes a flabby, lying and, undoubtedly, tasteless.
- If you do not intend to cook at once the whole piece, it is better to cut the fish in advance. In addition, it is not necessary to defrost it to a soft state. Moreover, in this form it is harder to be treated and it turns out not so juicy.
What is a passing and whether to apply it? Passzeroment is a gentle "boiling" in the oil of crushed vegetables, when they are practically stealing and softened in fat at low temperatures.
If the onions and carrots lay in raw broth, then during the cooking soup their essential oils will significantly disappear, and this will worsen the taste and aroma of soup.
Therefore, the sliced \u200b\u200bonion and carrots are heated in a shallow wide dish with a small (15-20% of their weight) with the amount of fat. For uniform heating, as well as for each piece to be covered with fat all the time, vegetables are periodically stirred. Introducing with heating from pieces of vegetables, absorbed by enveloping them with fat.
And since the vegetables during the passage reach until half-welded, they are laid in the soup shortly before the end of the cooking, thereby significantly reducing their stay in the boiling liquid.
The slow selection of essential oils is preserving the soup of taste and smell of vegetables not only until the end of the cooking, but also within 1-2 hours after it. During the passage, the fat is painted in orange, as it is partially dissolved by carotine carrots, and gives the dish refined color and aroma, and also allows you to preserve vitamins A and C in vegetables
Secrets of ruddy crust
Most often for breading meat, fish and vegetable dishes, we use breadcrumbs, which are usually made from a stale bread.
Ordinary crumbs are equally good for meat, and for cupcakes.
But often, garlic, dill, various spices, and, of course, will spoil sweet cookies, are added in crucks. Conversely, crackers with coconut chips do not suit the cutlets.
It matters and the size of the cracked crumb: small (less than 1 mm) is similar to flour and will not give a juicy crunch; Large (more than 2 mm) may not stick to the product at all. It is better to choose an average - 1.5 mm.
If the manufacturer writes that crackers can be stored half a year, it means that preservatives have been added to them. Buy those crowns that are stored no more than a month, and try to quickly use them.
And those who do not like sugar panicing, you can use another.
* Sesame. In sefgeut seeds you can fry pieces of meat, fish, apples, bananas and pears. This panning gives a spicy oriental flavor.
* Carrot chips. To prepare this breading, carrots must be grateful and dried in the oven. Panning will be well held if the product is pre-filled into a pickle or egg.
* Nuts. Nut packing not only gives the dish an appetizing appetizer, but also makes it true. Products can be paniced in different nuts, previously grinding them. The main thing is not to push, otherwise nuts lose and taste, and color.
* Flakes. Oatmeal or buckwheat flakes will complement the taste of fish dishes. Pieces of fish or cutlets need to be cut into flour and eggs, and then in flakes. Choose small flakes, with them it will get a light and tender crust.
* Semolina. The sealer croup shaves the taste of seafood, chicken meat and cabbage. Cut the pieces in the flour, then moisten in vegetable oil or spine (egg protein or whipped egg whole, starch) and sprinkle semolina.
* Crackers and chips. This panning will change the taste of any boiler, nuggets (pieces of a gentle chicken fillet in breading) and meatballs. For breading, crackers and chips need to be destroyed into the crumb.
Fish secrets
Boiled fish
All kinds of fish are used for cooking. Boiled potatoes are served boiled fish, salty or fresh tomatoes. Very tasty with boiled fish salads from raw vegetables (grated carrots, radish, etc.). Sauces are perfectly suitable for boiled fish: Polish, Dutch, white sauce with capers, tomato sauce. Cool sauce "horseback with vinegar" and hot - tomato are recommended for sturgeon fish.
Fried fish
Fish is frying entirely with a head fine - a born, a worm, bulls, wobble, crucible, small Navaaga, Salak, fish trifle, Mine ends, etc.; Slices - Cambalu, Halm, Nalima, Line, Joamed, eel, etc.; fillet without bones and skin - pike perch, ciga, any particle fish; links without cartilage and skin - sturgeon, seven.
Delicious Fish dishes fried with onions (pike perch, catfish, flounder), in dough (pike perch, sturgeon). Cambalu can also be served with acetic or tomato marinade, because it protects fried fish from drying out.
Stew fish
For extinguishing, it is mostly fish fatty and medium fatty: a flabble, a zipper, halibut, sea bass, coal fish, interior, sword-fish, klykach, carp, bream, sazan, som, etc.
It is possible to stew and fish with a dry and dense pulp (heck, cod, large pike), as well as salty fish, which has a stringent flesh than fresh. Stew raw and pre-fried fish. Small fish extinguish between the head, the fish of medium sizes and large-slices.
Served stewed fish with vegetables and sauce formed during extinguishing process.
In the structure of the skeleton, the fish is usually divided into two categories: round and flat, they are prepared and they are separated in different ways.
Round Fish It has a thick rounded body and located on both sides of the head of the eye. The ridge passes along the center of the fish, separating two fat fillets on both sides. From round fish usually make fillets or cut it into pieces.
Flat Fish Practically two-dimensional, has both eyes on one side of the head. The ridge passes through the center of the fish, and two lines of bones are deployed from each side, separating the upper and lower fillets. Flat fish usually make fillets, but if it is very large (for example, a white halibut), then it can be peeled into pieces.
How to separate the skin from fish fillet
The skin is removed from the fillet of round and flat fish equally, to master this skill is easy. Use a sharp knife with a long blade.
Before proceeding with work, dry your fingers into a large salt or keep the tail end with a kitchen towel.
Put the fillet on the cutting board of the skin down. At the base of the tail, make a small incision to the skin, then slightly separate the meat from the bone.
Tighten the skin at the tail. Keep the knife at an angle of 45 degrees to the skin and lightly sawing movements lead it between the skin and meat. Pinzeta remove all small bones.
How to buy
fresh fish
Fresh fish gills red, characteristic fish smell. Fish is covered with a thin layer of transparent mucus, the abdomen does not bloom. Scaled smooth, clean, shiny. The eyes are transparent, shiny, convex, elastic. The muscular layer is solid, tightly connected to the bones.
Fresh fish lowered in the water immediately goes to the bottom.
In the spoiled fish of the gills of pale or dirty gray. The bones, especially the ribs, are easily separated from the pulp, the eyes are muddy, the scales are covered with sticky mucus.
ice Cream Fish
It is easy to determine the benignness of ice cream or salty fish: it must be pierced with a hot needle - if the fish is stupid, the penetration smell will appear.
Do not take fish with white spots or sections, which changed the color, which indicates frostbite and damage.
How to store fresh fish
Before removing fresh fish for storage, rinse it and dry, then put on the dish, cover and put in the coldest part of the refrigerator, 1-5 degrees. Fresh fish is desirable to use for 1 day.
Always keep fish in the cold directly until it is prepared. At room temperature, the bacteria can multiply. Do not leave the fish on the table during the preparation of other ingredients.
Do not keep fish with guts, since the bacteria that were in the courses can multiply, and the fish will spoil very quickly.
If you still need to freeze the fish, then use only completely fresh fish and the highest quality. Rinse it and dry, then thoroughly wrap in packages or packaging and put no more than 3 months into the freezer.
Freeze fish is better with the skin, as the skin helps protect the meat from the drying effect of freezing.
How to store frozen fish
Keep frozen fish not more than 3 months.
In many cases, frozen fish can not be prepared without defining, just do not forget to add a few minutes to the heat treatment time.
The best way to defrost fish is to leave it overnight in the refrigerator. Put the fish in the package on the plate, in which water drops will be dragged. When the fish fade, open the packaging, drain all the liquid and beat dry with a kitchen towel before cooking. Do not defrix fish in water, since the valuable nutrients are lost, the structure and taste of fish are spoiled.
Do not defrost fish at room temperature, unless you intend to use it immediately at the end of the defrosting process. Leaving fish warm, you can cause the reproduction of bacteria, inevitably available in fish.
Never freeze ice cream fish again, it can be done only after heat treatment.