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American journalist Mark Kurlyandsky wrote a book that became a world bestseller. It’s called “The Fish That Changed the World” and is dedicated to cod. Today the project Control purchase (www.zakupka.tv) talks about how to choose the right cod fillet.
Appearance
When choosing a cod fillet pay special attention to the appearance of the product. It should be of a uniform color. The glaze on a high-quality fillet should be absolutely transparent, shine on the cut and cover the entire surface of the fish with a thin layer.
Make sure there are no yellow spots on the fillets – this is a sure sign that the fish has already begun to spoil, and the dishes from it will be very bitter.
Packing
The packaging of frozen fish fillets must not be damaged. It is desirable that it be transparent, and all information on the label can be easily read. This means that the manufacturer has nothing to hide.
Storage
It is necessary to store cod fillets strictly according to the conditions, otherwise it acquires a grayish tint. Eating such a product is hazardous to health.
If the fillet has been exposed to sharp temperature changes, you will hardly be able to feel its taste: the fish will acquire an unpleasant odor.
Fillets should also not sit too long in the freezer. It will surely dry out, become unnaturally light with brittle edges. Dishes from such fish will not harm your health, but they will be bland.
Now that you have learned all the secrets of choosing a cod fillet, we offer you a recipe for spicy cod in sour cream sauce.
You can find this and many other tips and recipes on the official website of the project Test purchase.
Spicy cod in sour cream sauce
Ingredients
- Vegetable oil: 10 ml
- Lemons: for decoration
- Lemon juice: 1 teaspoon
- Cod fillet: 200 g
- Salt: to taste
- Table horseradish: 1 teaspoon
- Greens: for decoration
- Pepper: to taste
- Wheat flour of the highest grade: 2 teaspoons
- Olives: for decoration
- Sour cream (18-20% fat): 2 tbsp. spoons
- Granulated sugar: 1 teaspoon
Salt and pepper the fish, roll in flour and fry in a preheated pan with butter on both sides. 10-15 until ready, grate the fish with spices.
Transfer the cod to a container and pour over the sauce, add lemon juice. Simmer the fish for 5 minutes over low heat.
Serve garnished with lemon wedges, olives and herbs.
Sauce. Mix sour cream and flour. Add sugar, lemon juice and horseradish.