1), as soon as the fish lands avoid any contact with hard surfaces to avoid bruises. Must be washed immediately by jets or bucket rinsing to remove the slime and possible bacteria that cause deterioration. Never use water from marinas, urban or industrial discharges. To make sure, always use the drinking water.
2) Simply cool fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be obtained with the use of certain equipment relatively cheap Mercata. Fish must be stored in refrigerators and should be well chilled. Should be deep, 3 ", covering a pound of fish pound of ice. Use chlorinated water per liter of water for the final rinse.
4) eating quality and nutritive value of fish can be kept up to 5 days, if properly cleaned. It is also important to wash hands before touching the fish. No matter what fish and cooking technique used, a golden rule is always to follow. If it's all or not, Cook exactly 10 minutes for every inch measured. 15 minutes and should be assigned to fish encased in sheet or sauce in the oven. Double the time for frozen fish.
If the fish will be cooked while wrapped in aluminum foil and allow extra time for heat penetration, allow extra time. It should be 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish slowly thaw in the refrigerator for 24 hours or let the fish wrapped to run under cold water to room temperature. Do not thaw a fish that is frozen before baking, how can you make mushy and dry.
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