4 mistakes when processing salmon 10 people, 9 people have to make food lose nutrients

Add spices to fish too soon

Marinated with salt and pepper will make the salmon more delicious but if given too early before cooking, salt will break down the protein in salmon, making the fish watery. The right and easiest way, you just need to add spices to fish just before putting them in a pan, oven or grill.

Spicy too long

Seasoning with spices is an integral part of any processing. However, the fish should be seasoned only before processing so that the fish will not be dry and hard.

Cook fish overcooked

The biggest mistake when processing salmon, then the fish will be hard and dry like rubber. The ideal time to turn off the stove is immediately before the fish is cooked and leave it on the stove for a few minutes. The hot temperature of the pot will help the cooked fish to rest. If you are unsure, use a food thermometer and keep the temperature at about 63oC for safety.

Remove the skin before cooking

If you are busy with salmon, it is not important to remove fish skin. However, if you grill, sauté, spin the salmon and remove the fish skin, you will lose a component that helps prevent the fish from burning. Fish skin is like a protective shield, it makes the fish not burn when the pan, baking tray, oven is too hot.