Рыбные блюда – подготовка сырья

Fish – a valuable food product, which should be included in the diet of any person, regardless of age. It contains fatty acids and phosphorus – are the ingredients that contribute to normal development of an organism, especially among children, improve the efficiency of the brain. Fish is a lean product, it can help spice up a “boring” diet, supply of vitamins and minerals.

Depending on origin and breed changes and chemical composition of fish meat, some fish species and are especially valued by chefs and consumers. A variety of marine and freshwater fish is an asset of some countries, and fish products, canned food and other products are the main export in many of them. The taste of the fish varies with the season, when she was caught.

For example, the beauty of carp can be felt in the period September-April, tasty trout has the most appealing taste quality from late spring to late summer.
How to prepare raw fish dishes

The rules of processing and storage of fish is very specific. To avoid serious digestive problems, you need to be able to determine the goodness that is especially difficult to do if the fish was frozen. Processing of thawed fish should not involve intensive mechanical action, since the fibers of the fish meat was already exposed to destructive effect of ice crystals. Fresh fish will last longer if you use sprigs of nettles as a makeshift ‘pillow’. Solution of salicylic acid will serve as a preservative, if the fish wrap them in wet cloth.
Elimination of unpleasant smells

An important success factor in cooking fish is to eliminate odors. Silt, mud and even oil “embedded” in her natural scent and can spoil not only the appearance of the dishes, but the appetite of the consumer. Black pepper, dill, salt, and thorough washing will help to save valuable product from “trouble”.

The amount of spices used depends on the type of fish and its taste, in turn, the quality of the water in which it lives. For example, to neutralize a specific smell pike a variety of spices will play a chef on hand, and sturgeon fish are good in themselves and do not require additional tastiness.
Avoid the raw fish of dubious quality

When buying, butchering and processing of fish it is important to remember that “second freshness” does not happen, and the dubious quality of at least one of the ingredients can negate all the efforts of the cook. Decoration ready meals with herbs, lemon, berries stimulates appetite and meets the purpose of food in modern life, the essence of which is not only to nourish the body, but to give aesthetic pleasure.