2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Most often in grocery stores you can see frozen fish. If it belongs to sturgeon or salmon species, then it is stored individually. Medium and small fish are placed in special forms of 12 kilograms. If we talk about herring, sprat or sprat, then briquettes are used for its transportation and storage, weighing no more than one kilogram.
If frozen fish is of high quality, then it has an attractive appearance and excellent taste. Her body is dense and does not change its shape after defrosting, the abdomen is not swollen. It is characterized by bright red gills, bulging and light eyes (if the carcasses are not divided). In addition, fresh produce sinks quickly when placed in water.
How to choose the right fish?
It should be noted right away that there is a certain difference between the concept of "frozen" and "freshly frozen" fish. So, fresh-frozen fish is called, which is exposed to low temperatures either in a live form, or immediately after gutting and removing the head. In this case, special refrigerators are used.
It must be remembered that such fish can be stored for no more than 3 days at a temperature of 0 ° C or up to 15 days at -5 ° C. If the store that sells such products does not haveappropriate refrigerated room, then all goods must be sold within 24 hours.
Frozen fish is chilled at a lower temperature, which can be -18°C. In this case, the moisture in the tissues of the carcass freezes. When defrosted, such fish can become somewhat soft and watery. In addition, its nutritional value is reduced compared to fresh produce.
It should also be mentioned that for better storage, fish can be covered with ice glaze. It is designed to protect against drying, should be transparent and thin. If you notice a thick layer of ice, and the carcass itself is snow-white, then it is better to refuse to buy, since you will pay most of the money for water, and not for fish meat.
Currently, fillet is considered the best semi-finished product, which is characterized by significant demand among buyers, since it can be used without pre-processing.
It should be noted that frozen fish can be offered as minced meat. It comes in two varieties. The first grade is made only from fillets, the second consists of carcasses ground together with bones and skin. I must say that minced meat is made from a variety of fish species and is frozen directly on ships at a temperature of at least -30 ° С.
In cooking, there are many recipes for preparing a wide variety of fish dishes. High-quality frozen fish is practically not inferior in taste to fresh fish, but you need to be able to cook it correctly. Importantthe moment that should not be forgotten is its defrosting.
It must be remembered that frozen fish cannot tolerate warm water, as it becomes flabby and tasteless. If you plan to cook the fillet, then it is advisable to thaw it in the air, which prevents a significant loss of nutrients and vitamins.
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