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which type of fish is good for health

Fish is a common ingredient in life, because of its high protein content, delicate meat, and rich nutrition, it is deeply loved by people. At home, my family likes to eat fish, basically once every three days. Taking advantage of the freshness of the fish, I buy it and cook it on the same day. What should I do if I buy too much fish and can’t finish it, I usually put it in the refrigerator or freeze it to keep it fresh, and then thaw it for cooking until the next time I eat it.which type of fish is good for health

Speaking of which, I believe that most people’s methods of thawing fish are relatively simple and crude, and the most used estimates are hot water immersion or natural melting of ice. Because of these methods, I have also used them in my life, but there are many disadvantages to thawing frozen fish in this way.

which type of fish  is good for health
which type of fish is good for health

Although the speed of freezing with hot water is fast, it is easy to breed a large number of bacteria, and it will also destroy the nutrition of fish. Freezing with cold water is almost the same as freezing with warm water, just a little longer. Although the natural thawing method is good, it can ensure the original taste of the fish and the nutrition is not lost, but the speed is slow. Fish meat is exposed to the air for a long time, which is easy to breed bacteria.

With the help of common kitchen seasonings and common appliances, kitchen equipment, etc., the purpose of rapid thawing can be achieved to ensure the freshness and integrity of fish. For example, seasoning salt; household appliances microwave ovens, refrigerators; kitchen aluminum products or aluminum foil can make frozen fish thaw quickly, and it is also applicable to thawing other meats. Let me share with you some of their skills and methods for thawing frozen fish. Welcome to learn and collect.

which type of fish  is good for health
which type of fish is good for health

Salt water thawing is the use of salt to lower the freezing point of water, and the use of salt can accelerate the melting of the ice layer in frozen fish. The freezing point of a single water substance is relatively high, and water freezes when the temperature reaches zero degrees. Adding table salt, even a small amount, will lower the freezing point of water.

When the concentration of salt in the water reaches 10%, the freezing point of salt water can drop to minus 6 degrees, and if the concentration reaches 20%, it can drop to minus 16 degrees. The higher the concentration of salt, the lower the freezing point. For example: why sea water is difficult to freeze is because the high salinity of sea water lowers the freezing point of sea water.

how many protein in 100g of fish
how many protein in 100g of fish

Why sprinkle salt in winter deicing? The purpose is to melt ice. Even if the temperature is below zero, as long as the salt is sprinkled, the road will not freeze again. If the frozen fish is soaked in salt water, the ice layer of the frozen fish can be thawed quickly, so as to achieve the purpose of rapid thawing. At the same time, the salt can also remove the fishy smell and give the fish a taste.

Anyone who has used a microwave knows that there is a “thaw” switch on the microwave. It is specially designed for thawing meat. Many large restaurants or hotels defrost meat in the microwave.

how many protein in 100g of fish
how many protein in 100g of fish

Lay out the frozen fish plate to increase the contact surface between the frozen fish and the heat source. Put it in the microwave oven, turn the switch to the “Defrosting” file, and run it for 5-8 minutes after closing the door, and the frozen fish can be thawed. Press the fish body with your hands or chopsticks a little, and if you find that the meat is soft, it means that the thawing is successful. If there is no “thawing” switch, you can turn it to the lowest level to preheat and observe the thawing of the frozen fish, usually 1-2 minutes.

The refrigerator has a refrigerator compartment and a fresh-keeping compartment, and these two spaces are separated. The temperature of the fresh-keeping room is generally above 10 degrees, and the frozen fish are placed in the freezer below zero for freezing. If the frozen fish is placed in the fresh-keeping room, a temperature contrast is formed, and the high temperature can slowly melt the frozen fish ice layer. But this thawing is relatively slow, and generally needs to be thawed in advance. But there is a big advantage. Putting it in the fresh-keeping room can ensure the freshness of the fish and will not deteriorate.

what  is the benefits of eating fish
what is the benefits of eating fish

Thawing with aluminum foil or aluminum products is to make full use of their good thermal conductivity. As long as the outside temperature is higher than their temperature, it will absorb heat to achieve temperature equilibrium, and the temperature will melt the ice layer. If there is aluminum foil at home, sandwich the frozen fish between two aluminum foils, and the hot air constantly exchanges heat between the aluminum foils. After about 5-6 minutes, the ice layer will melt, the fish will become soft, and the thawing is successful. .

Only by fully understanding the principle of thawing and mastering certain methods, whether it is thawing frozen fish or other meat, it is very convenient and simple. In life, we need to pay more attention to the thawing tips around us, which can not only maximize the freshness of ingredients, but also reduce the loss of nutrients of ingredients

what  is the benefits of eating fish
what is the benefits of eating fish

The preservation of fish is generally frozen, but it is recommended that you cover the fish with a layer of plastic wrap to prevent the entry of microorganisms and cause the fish to deteriorate and the cold to destroy the fish. Don’t adjust the temperature too low, as long as the temperature reaches about zero degrees, so that the meat of the fish has a simple freezing. If the temperature is too low and the freezing time is too long, the fiber structure of the fish will be damaged. After thawing, the fish will be pulverized, broken and unshaped, making it more difficult to process. Because the meat of the fish is relatively tender, it is not suitable for refrigeration at too low temperature.

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