Never cook fish like this: the product can be easily spoiled

Fish is a valuable food product that is a source of protein, healthy fats and vitamins. But to cook fish deliciously and preserve its nutritional properties, you should avoid common mistakes. The product can be easily spoiled.

The FoodOboz editorial team will tell you about the most common mistakes in cooking fish. They affect both the product's nutritional value and texture.

The pan is not hot enough

The frying pan for frying fish should be very hot. If the proteins in the fish come into contact with an insufficiently heated surface, they bond with the metal. This causes the fish to stick to the pan and you have to scrape it off piece by piece.

Frying for too long

Frying for too long dries out the fish, making it dry and flavorless. Focus on the texture: the flesh should turn white from transparent, but remain slightly translucent inside. In the case of salmon, pay attention to the white lines that disappear during the cooking process. As soon as they disappear, the dish is ready.

Turning the fish frequently

The skin of the fish, which holds the juices, is very delicate. Constant turning and manipulation with a fork will damage it. Use a spatula or spoon to turn the fish. If the fish is cooked through, it should be easy to lift; if it sticks, you need to give it more time.

Incorrect defrosting

Thawing fish at room temperature or under hot water promotes bacterial growth. For safe defrosting, place the fish in the refrigerator or use an airtight container and place it under running cold water. The water should evenly cover the surface of the package without penetrating inside.

Too much salt in the marinade

Over-salted marinade makes the fish dry. Instead, rub the salt and spices directly into the fish, and add only minimal salt to the marinade. For flavor, use lemon juice, herbs, and a little olive oil.

Overfilling the frying pan

Frying a large amount of fish at once leads to uneven cooking. It is better to cook in portions: this ensures that the fish is cooked evenly and retains all the juices.