Absolutely any fish can be made juicy, even hake, pollock and blue whiting, if you use one simple trick..
The secret of making juicy fish is shared by Yulia Arkhipova, an expert in the field of cooking for the online publication ‘Belnovosti’, a cook, and a fourth-class baker.
How to make juicy fish
Pre-soaking the fish in water with salt and sugar will help make it juicy.
You need a tablespoon of both ingredients per liter of water. The water temperature should be 40-45 degrees.
This is necessary so that the salt and sugar dissolve well. Soak the fish fillet in the solution for an hour.
After this time, take out the fish, dry it with paper towels and start cooking.
Earlier, the expert told what unforgivable mistakes housewives make when preparing pilaf.
Absolutely any fish can be made juicy, even hake, pollock and blue whiting, if you use one simple trick..
The secret of making juicy fish is shared by Yulia Arkhipova, an expert in the field of cooking for the online publication ‘Belnovosti’, a cook, and a fourth-class baker.
How to make juicy fish
Pre-soaking the fish in water with salt and sugar will help make it juicy.
You need a tablespoon of both ingredients per liter of water. The water temperature should be 40-45 degrees.
This is necessary so that the salt and sugar dissolve well. Soak the fish fillet in the solution for an hour.
After this time, take out the fish, dry it with paper towels and start cooking.
Earlier, the expert told what unforgivable mistakes housewives make when preparing pilaf.
Absolutely any fish can be made juicy, even hake, pollock and blue whiting, if you use one simple trick..
The secret of making juicy fish is shared by Yulia Arkhipova, an expert in the field of cooking for the online publication ‘Belnovosti’, a cook, and a fourth-class baker.
How to make juicy fish
Pre-soaking the fish in water with salt and sugar will help make it juicy.
You need a tablespoon of both ingredients per liter of water. The water temperature should be 40-45 degrees.
This is necessary so that the salt and sugar dissolve well. Soak the fish fillet in the solution for an hour.
After this time, take out the fish, dry it with paper towels and start cooking.
Earlier, the expert told what unforgivable mistakes housewives make when preparing pilaf.
Absolutely any fish can be made juicy, even hake, pollock and blue whiting, if you use one simple trick..
The secret of making juicy fish is shared by Yulia Arkhipova, an expert in the field of cooking for the online publication ‘Belnovosti’, a cook, and a fourth-class baker.
How to make juicy fish
Pre-soaking the fish in water with salt and sugar will help make it juicy.
You need a tablespoon of both ingredients per liter of water. The water temperature should be 40-45 degrees.
This is necessary so that the salt and sugar dissolve well. Soak the fish fillet in the solution for an hour.
After this time, take out the fish, dry it with paper towels and start cooking.
Earlier, the expert told what unforgivable mistakes housewives make when preparing pilaf.
Absolutely any fish can be made juicy, even hake, pollock and blue whiting, if you use one simple trick..
The secret of making juicy fish is shared by Yulia Arkhipova, an expert in the field of cooking for the online publication ‘Belnovosti’, a cook, and a fourth-class baker.
How to make juicy fish
Pre-soaking the fish in water with salt and sugar will help make it juicy.
You need a tablespoon of both ingredients per liter of water. The water temperature should be 40-45 degrees.
This is necessary so that the salt and sugar dissolve well. Soak the fish fillet in the solution for an hour.
Absolutely any fish can be made juicy, even hake, pollock and whiting, if you use one simple trick..
The secret of preparing juicy fish is told by culinary expert of the Belnovosti network publication, cook, baker of the fourth category, Yulia Arkhipova.
How to cook juicy fish
Pre-soaking the fish in water with salt and sugar will help give the fish juiciness.
You need a tablespoon of both ingredients per liter of water. The water temperature should be 40-45 degrees.
This is necessary so that the salt and sugar dissolve well. You need to soak the fish fillet in the solution for an hour.
After this time, take out the fish, dry it with paper towels and start cooking.
Earlier, the expert told what unforgivable mistakes housewives make when preparing pilaf.
You need a tablespoon of both ingredients per liter of water. The water temperature should be 40-45 degrees.
This is necessary so that the salt and sugar dissolve well. You need to soak the fish fillet in the solution for an hour.
After this time, take out the fish, dry it with paper towels and start cooking.
Earlier, the expert told what unforgivable mistakes housewives make when preparing pilaf.
