Correct thawing method of frozen fish: rinse with tap water for 5 minutes
First, let's talk about the thawing of fish. The most common way is to put the fish from the freezer into the freezer in the morning, and then take out the frozen fish and cook it when you get home from work. If you are a stay-at-home housewife, take the fish from the freezer to the sink two to three hours before cooking and let it thaw slowly. In fact, these are all wrong methods. Because if the fish thaws too slowly, it will lead to the loss of intracellular fluid, simply speaking, the loss of juice, which will not only affect the taste, but also make the loss of nutritional value of fish reach 33%.
The best way to thaw is to use a defroster, but ordinary families don't have it, so you might as well use a microwave oven to thaw it. Or put the fish in a bag and rinse it slowly with tap water for five minutes. Because of the high specific heat of water, it can exchange a lot of energy, so that the temperature of fish can rise rapidly and achieve the effect of rapid thawing.
The meat should be thawed correctly, and it needs to be thawed before it is delicious.
People often tell me that you can't go to the supermarket to buy pork, but you have to go to the traditional market! Because the frozen pork sold in the supermarket tastes terrible. Frankly speaking, in general, this is true, and the reason you may find it hard to imagine is that frozen pork is too fresh. In fact, it is not only frozen pork that has this problem, but also beef. How can I put it? This should start with the thawing and ripening of meat. The so-called thawing is that the muscles of animals will become stiff after death, and after a period of time, the stiff muscles will begin to soften again, and this period of time is called thawing.
in the process of thawing, ATP (adenosine triphosphate) in cells will slowly degrade into ADP (adenosine diphosphate), and then continue to degrade into sweet AMP (adenosine monophosphate). At the same time, the muscles will no longer contract, so the taste will be tender, which is why the meat needs to be thawed to be delicious. There is no problem of fish thawing because of its fast thawing speed. As for beef and pork, if it is warm meat bought in the traditional market, because it is at room temperature from slaughter to sale, most of it has been solved by the time consumers buy it home. Frozen meat is different, no matter beef or pork, it will be frozen after slaughter, which is equivalent to freezing the frozen time. After buying it home and thawing, it is still the meat that has not been frozen. Of course, it is more unpalatable. Therefore, it is suggested that pork should be put in the cold storage for about a week, while beef should be put in the cold storage for about 14 days, so that the meat can be thawed and the fresh taste can be restored.
can frozen fish be used as sashimi?
many people think that frozen fish is not fresh, but in fact it is just the opposite. Think about why we can taste delicious sea fish. The offshore operation time is either short or several days or half a year. The reason is that ocean-going fishing boats will immediately freeze fish and seafood, so that the catch can be frozen instantly, so that the frozen fish can ensure freshness. As for why many people think that frozen fish is not delicious and cannot be used as sashimi? The main reason is "thawing". Because if the thawing is slow, it will make the ice crystals grow up, and then puncture the cells, leading to the loss of cell fluid, of course, it will lose the taste and nutrition. In other words, frozen fish is as delicious as sashimi as long as it is thawed properly.