I wonder, do you like fish? Our family goes well fried in a pan stavridki and oven-baked red fish, but, Apart from these two, sometimes I cook as silver carp, Karasik and mackerel, which are also eaten on Hurrah.
In general, for the years spent in the kitchen, I have developed a certain system of definition of readiness of one or another fish, as you know, that overdone dish taste is far from ideal. And, here in this article, I just want to share with you my experience and tell us on what grounds guided in the process of frying and baking fish, so that it always remained juicy and tasty.
So, if you're a small fish fry in a pan with a headthen the readiness of dishes will signal its eyes - as soon as they become white, immediately take the shovel and turn the fish to grill on the other side.
If the fish is baked in the oven, the whitened eyes will say that the dish is ready and calls for immediate serving.
However, in most cases, is still the head of the fish in the cooking process is absent. Since there are no eyes, too,
guide will serve as a white foamy juice for usThat stands out on the surface of the opposite side, which is now fried. For the fish, preparing in the oven, this sign will signal readiness, so the dish can be removed with a clean conscience - it comes out a little brass furnace.I think you already realized that it is extremely important to carefully monitor the state of fish during its preparation - as soon as it appears whitish foam - Immediately turn off the heat and shift the fish on a plate, or else run the risk of eventually dry overshoe overdone, as often happens with overexposed red fish.
I hope this information will find a positive response from many housewives, as well as help novice cooks quickly learn the basics of cooking, to please their loved ones delicious fish snacks. In any case, remember these two attributes of the finished fish - white eyes and white skin - I'm sure they will not let you make a mistake.