Many know that the regular use in food of fish favorably influences our health. And that was пользя not only for health, but also for our flavoring receptors, it is necessary to know simply some subtleties connected with cooking and storage of fish. We will consider them!

1 . To learn, whether good-quality fish, her lower in a basin with water. At immersion in water fresh fish sinks. Or pay attention to gills. If gills red, fish fresh. If they very dark or pale - not fresh.

2 . That it was easy to clear fish of scales, it immerse for some minutes in boiling water, then in cold water.

3 . It is important to defreeze fish completely that further preparation took place evenly. When defrosting it is necessary to put fish in glass or any other ware, to cover with a film.

4 . To the thawed fish let's stand that she was completely defrozen. Big pieces can be taken under cold water for final thawing.

5 . Frozen fish keeps nutrients if thaws in the cold added some salt water better.

6 . River fish won't smell as ooze if to wash up it in strong cold solution of salt or for an hour before cooking to put in water with vinegar (2 tablespoons of vinegar on water liter).

7 . It is necessary to prepare fish in the closed ware that moisture didn't evaporate, left time for preparation less.

8 . For uniform preparation big, thick pieces need to be put at the edges.

9 . Always prepare fish in the last turn. It shouldn't be warmed up again, as other products as it will quickly be overroasted.

10 . Small fish is more tasty. The fish, the more rigid her meat is larger.