26 Fish Cooking Tricks


We’ve already shared with you how to cook delicious meat. Today we are sharing a few tricks for cooking fish.


  1. Before processing the fish, place it in a bowl with water. If the fish sinks, it is fresh; if not – throw it away.
  2. To eliminate strong odor when frying fish, put one potato, peeled and sliced, into the oil.
  3. Fish broth is salted at the beginning of cooking.
  4. Salted fish is poured with cold water so that it is slightly swollen before cleaning.
  5. For the fish not to fall apart when frying, it should be cut and salted 15 minutes before cooking.
  6. Heavily salted fish is soaked in cold water for 4-6 hours. Every 1-2 hours, change water. It is not recommended to keep soaked fish.
  7. The viscera of a medium-sized fish can be removed without cutting the abdomen. To do this, make a deep cut near the gills, cut the spine and remove the head with the viscera.
  8. When frying fish, add a little salt into the hot oil, then the fish will become crispy.
  9. To remove scales easily, dip the fish into boiling water and then put it into warm water with vinegar.
  10. Fish skin is easily removed if you first spray it with vinegar.
  11. If the herring is too salty, it must be soaked in tea or milk.
  12. To get well-browned fish, wipe it with a towel before frying.
  13. Scales are more easily removed, if you start to clean fish from the dorsal fin to the abdomen and tail.
  14. Sea fish will be more tender if you sprinkle it with sugar 30-40 minutes before frying.
  15. Not to overdo small and chopped fish, put it into boiling water.
  16. Frozen fish must only be placed in cold water during cooking.
  17. It is not recommended to boil lamprey, bream, eel and carp – they make the broth bitter.
  18. Big fish is put into cold water. If needed, you can add some more water when it boils.
  19. All fish dishes are cooked over low heat. When water boils, reduce heat and continue cooking over low heat, with barely noticeable movement of the liquid.
  20. When cleaning slippery fish, salt your fingers – this will facilitate the process.
  21. Cleaning the fish is easiest using conventional graters under cold running tap water. Clean the fish in the direction from tail to head .
  22. To determine if the fish is ready, stick a match in it. If the match easily comes into the flesh, the dish is ready .
  23. Fry the fish in a small amount of oil, it is best to use a mixture of oil and butter. Do not put the pieces close to each other; otherwise you will not get a delicious crust on all sides.
  24. If there is some boiled or fried fish left from your dinner, it can be stored in the cold for no longer than 1-2 days. Boiled fish should be re-boiled in a fish broth or water before serving, and fried fish should be re-fried – each piece on both sides.
  25. Caviar will not dry out if you pour a little vegetable oil over it and close the jar tightly.
  26. Fish broth is best made of several species of fish.