Knowing a few tricks is essential to enjoy the highest quality fish. In addition, the process of freezing food is relatively modern. This makes the culture on how to cook frozen food somewhat scarce. At home we learn the basics, concepts that have to do with health (such as not breaking the cold chain, for example). Today we want to go further and tell you some tips on how to cook frozen fish and preserve its original flavor and texture.
1 Water, elementary
Before handling the fish, it is best to wash the piece. Of course, the first thing to do when you enter the kitchen is to wash your hands. When you have done this, washing the fish in cold water will help the fish to lose the crystallization due to the ice. Do not do it with hot water. Hot water can promote the proliferation of bacteria in food, cold water will suffice.
2 Paper to help
In the same way we do with deep fried food, drying the washed piece of fish on a napkin will help us. In this case it will get rid of the remaining ice crystals and help to remove moisture from the fish scales/skin.
3 Also use metal
3 Also use metalUse more paper, this time aluminum foil if you want to cook a thick piece of fish. Sometimes cooking frozen fish can be slower. If you want to cook a thick piece of frozen fish and keep the outside from burning.
Wrap the piece in aluminum foil and throw it on the fire without fear. By avoiding direct contact between the fish and the pan, we manage to homogenize the heat for all the fish. In fact, if you manage to close the fish well in the aluminum foil the effect will be even better. The steam from the residual water from freezing will help to distribute the heat throughout the fish.
