It is not news at all that the most delicious fish dishes come from fresh fish. But sometimes, the desire to buy for future use leads to the fact that we freeze part of the purchases. In the case of fish, and we all know how useful it is, it is important to defrost it correctly in order to preserve all the useful properties and get the maximum benefit for ourselves. And here are the main rules:
– Never defrost fish in water, all its juices and nutrients will dissolve in it, you will get a completely useless product that will be tasteless and dry after cooking;
– Defrost fish properly in the refrigerator, just transfer it from the freezer to the refrigerator on the eve of cooking;
– It will also be correct to leave it at room temperature, so it will defrost even faster than in the refrigerator;
– But such fish as capelin, anchovies, sprat, gobies can be cut frozen, then rinse thoroughly and start cooking.