Here's Everything You Need To Know About Safely Buying And Cooking FishZUMI

Here’s Everything You Need To Know About Safely Buying And Cooking Fish

healthy fats- Zumi
If you are naturally gifted or lucky enough to have grown up with talented cooks who gave you pointers on cooking and kitchen hacks congratulations to you.

Cooking can be a daunting task and most of us tend to just stick to the ‘safe’ meal options.

Cooking fish though is a whole other form of experience.  This amazing source of protein can be a pain to cook! It will be either too flaky, whole house smells of fish, your hands stink of fish, the whole damn thing sticks to the pan!

Fortunately, there are lots of tricks we can always adapt to greatly improve our cooking fish game

Buying fish
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Check the eyes. Yes, I know the fish guy swears his fish is fresh-just caught that morning. But if you are buying a full fish, you can check for yourself, make sure you are buying the fresh fish.

Check the fish eyes-they should be clear not clouded. The body should be shiny-sliminess means decay. When you press on it it, it should be firm and bounce back.

Smells “fishy”? Could be signs of decay.

Thawing
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Before you begin thawing at room temperature or under hot water. Do you know the amount of bacteria you are exposing that fish to? Next time, remove the fish from the freezer and place in the refrigerator. Yes, it will take long to finally get thawed-but think of the number of bacteria you are saving yourself from.

But if in a hurry, put fish in a zip lock bag-make sure fish does not come into contact with water, then place the zip lock bag in cold water.

Related:  These Yummy Frutarian Images Will Make You Want To Give Up Meat Forever
Cooking
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Source: Sexy Kitchen Secrets

First, the pan should be warm enough. Have you noticed how at times when you flip the fish, there are bits left behind? Next time, put slices of lemon as a “bed” then place the fish on top. Not only will your fish not remain back but you will also have zesty lemon flavored fish.

But if you want to remove the skin, cook the fish skin-side down first. Cooking loosens the binding layer of fat between the meat and the skin, making it easy to peel off.

The longer you cook, the drier it becomes. Once your fish turns from translucent to opaque or white and it’s been 10min or so, your fish is ready.

Do not flip it too much. Keep it at a minimum. Use rubber or metal spatulas, or even a spoon, to flip it. If fish is ready to be flipped, you will be able to easily slide a spatula underneath it.

Odors
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Source: Tenor

Fish is tasty, but the odor is crazy!

  • Place white vinegar in a bowl near the stove when cooking, the vinegar absorbs the smell.
  • Lemon juice for your hands after eating fish or boil few drops with water for like half an hour.
  • From bowls/container/pans… cut a couple of potatoes in half and sprinkle them with table salt and put in the container for 2 hours (preferably with lid on).  Wash thoroughly.

Njugu Karanga is a super food Delicious Food Dishes We Cannot Believe Were Made With ‘Njugu Karanga’

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