The traditional mistake of processing fish makes fish lose nutrients, process disease, especially the 3rd thing

Too much salt

Many housewives often put salt in fish or make fish sauce, but putting too much salt in the fish sauce only makes the sauce salty and the dish is light and fishy.

If you want to prepare the most accurate fish dish, it is still to be directly marinated with salt before processing the time of marinating fish should not exceed 30 minutes, because then the fish will easily be crushed.

Frying pan is not hot enough

Many people who are in the habit of rushing to fry do not let the pan hot enough to hurry the fish into the fry. This can ruin an attractive fried fish by yourself.

If the frying pan is not hot enough, but you have poured cooking oil and put the fish into the fry, it will make the fish uneven, the fish will be more likely to suck in oil and the fish will stick to the pan, causing the fish to be broken and incomplete.

Cook fish for too long

When cooking fish, many people often cook for too long, causing dryness or dryness and losing the natural flavor of fish. In addition, the fact that you fry fish too much will lose the health benefits of the users.

Especially when frying for too long, the user is prone to cancer. Therefore, when processing fish you should cook with a reasonable time, your fish dishes will retain nutrients and not be broken, do not cause disease.

Defrost fish with hot water

Many housewives often make this mistake when processing in a hurry to use fish, some people use a lot of hot water to dissolve the cold stone without knowing that it accidentally created favorable conditions for invading bacteria. Entering deep inside the fish makes the fish easy to be invaded by the bacteria that can infect the body.