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Fish is a protein which we usually turn to when they want an easy, yet gourmet meal. But as soon as we turn to the sea, we have questions. And to view them. Which fish to buy? Fresh or frozen? Captive or wild?
Fresh fish (we're talking about that really fresh and recently caught) has the best flavor. There is never a bad odor or is dry and requires very little effort (just a little miku hatsun roll in the rough flour and fry and you have a treat, the grill not to mention.)
Unfortunately, fresh fish very quickly ceases to be fresh and then her quality was deteriorating rapidly. If he will not take advantage of the day when you bought it, fresh fish is best to freeze. Maybe this is not such a logical: bother to buy fresh fish, and then push it in the freezer? But freezing the fish actually longer maintain freshness. The same is not true for fish that remain only in the refrigerator. Sad but true.
To defrost frozen fish, move it in the refrigerator for 12 h. And if you turn it too slowly, miku hatsun put it in a bowl under running water (mild low but not too low temperature) and let the water run until the fish is defrosted.
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Lamb Stew
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28 kn
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