6 mistakes fish processing makes the whole procession of disease: Fish lose substance, bacteria invade the body and not keep up

Improper defrosting of fish

A common mistake when processing fish is defrosting improperly. When defrosting improperly and using too much hot water, you will create opportunities for bacteria to attach to the fish.

Add too much salt to the sauce

Many housewives when preparing delicious fish dishes often believe that salt and spices seasoning in sauce will penetrate well into fish meat. But the truth is, giving too much salt to the fish sauce only makes the sauce salty, but the dish is still pale and fishy.

Frying pan is not hot enough

Just a little bit impatient, you can ruin an attractive fried fish by hand. If the frying pan is not hot enough, but you have poured cooking oil and put the fish into the fry, it will cause the fish to cook unevenly, the fish will be more likely to suck in oil and the fish will stick to the pan.

Deep fried fish too burned

One of the most common mistakes is cooking fish for too long. If you fry fish in a pan for too long, it can cause fish flesh to dry and lose its natural flavor. Not to mention, when you fry fish too much, it will lose the healthy nutrients in fish.

Fry fish that turn over continuously

Overfishing fish when processing will lose the deliciousness of fish. The reason for turning too many fish and too early will be cracking, cracking or sticking to the pan. Therefore, you try to flip the fish at the lowest number of times and do not use tongs when flipping them because they can break the fish.

Remove fish skin before cooking

Many people think that the outer layer of skin will cause fish to be fishy, ​​or the fish will peel and explode when frying. Therefore, many people have a habit of removing fish skin before cooking. This is a serious misconception. The fish skin layer provides a large amount of protein and omega fat. In addition, these proteins also help the fish to easily flip and move in the pan