The process of defrosting fish can be quite long.
However, it can be sped up using some simple techniques.
Chef Yulia Arkhipova explained how to quickly and effectively defrost fish.
We use water
To defrost the fish faster, you can put it in water. But it must be cold.
After all, using hot or warm water will affect the quality of the product, making it worse.
In addition, it is advisable to add some salt to the water. You can use one teaspoon of salt per two liters of water.
Moreover, the water needs to be changed every 20 minutes until the fish is completely defrosted.
You can also simply hold the fish under running cold water.
Place it in a bag
A plastic bag will also help speed up the defrosting process. Simply place the fish in it and tie it up.
It is only important to ensure that it fits completely into it.
In addition, it is recommended to release air from the bag.
How to defrost properly
It is important to choose the correct defrosting method for this product.
This will help preserve its beneficial properties and taste.
For example, minced meat and semi-finished fish products should not be defrosted in water. It is better to do this on the bottom shelf of the refrigerator.
Fish fillets do not need to be defrosted at all before cooking.
Also, fish should not be left to defrost simply on the table, especially in hot weather.
Earlier we wrote about why you should add starch to minced meat for cutlets.
Expert: Arkhipova Julia
