Fish meat is rich in nutrient products and easily digestible proteins, magnesium and iron, phosphorus and iodine, zinc, vitamins of group A, B, E, D and K.
In addition, fish contains more than 20% protein 75% of water. Eating fish meat favorably affects muscle work, bone tissue, on the health of teeth, nails, hair, strengthens the immune system. Fish is a real storehouse of useful trace elements. And in order to maintain all the usefulness and taste of the fish, it is advisable to prepare it fresh. But if it turns out that the fish was already frozen, then you need to take care of the correct defrosting.
How to quickly defrost fish
To defrost the fish correctly is to defrost it naturally. The duration of the process is exclusively parallel to the size of the fish and the temperature regime of the previous freezing, and may fluctuate from 8 to 24 hours.
How to quickly defrost fish? Nevertheless, it should be remembered that almost all the usefulness of the fish with acceleration of defrosting is lost. But if this case is single, then there are several ways.
Using a microwave: the process will take from 8 to 40 minutes. It all depends on the size of the fish, the degree of freezing and the mode (power) of the microwave. It is strongly recommended that fish be removed from the package (more often it is a plastic bag) in order to avoid the effect of fogging, as this will also violate the integrity of the meat fibers and the taste quality will decrease.
With water and salt. Defrosting in hot water is excluded! Let’s say softly, it will be a “stupid” dish – and it will not surprise with taste and the body will not saturate with anything useful. Hot water increases meat volumes by 10-20%, making it loose and tasteless. It is not difficult to prepare a solution based on the proportion: about two liters of liquid and about 10 grams of salt go per 1 kg of carcasses per 1 kg of carcasses. The whole process should take no more than 1 hour. Further, the fish is freed from packaging and placed in this salt solution. Then it must be well rinsed under a stream of cold water.
How to quickly defrost fish
Using salt in its pure form. Fish seized from a cellophane package is transferred to the container. The fish sprinkles abundantly and rests in this state for 30 minutes. Then rinse the fish thoroughly under cold water. Salt ions destroy the molecules of ice crystals, turning them into water. All this is explained by endothermal reactions of the chemical process.
