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Simple recommendations on how to determine the freshness of fish on the counter and some delicious recipes that everyone can prepare.
![как выбрать рыбу](https://cdn.prod.website-files.com/65ba47acaa465c7bfee66273/661d07fee0c26d715e58f6a3_fish1.webp)
How to choose fresh fish
The stale fish is visible to the naked eye - cloudy, with a smell that remotely resembles seawater or a clean pond. But how to choose the freshest of those that at first glance seem good. Marine or river, all fish have several signs of absolute freshness. A close look at the fish:
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- the eyes of fresh fish are bright, clear, black or transparent, but not cloudy
- the body or flesh of fresh fish are elastic and dense; if a dent forms when pressed with a finger, the fish is fresh
- the scales fit tightly to the skin, smooth and shiny
- gills of red or pink color
- the tail is elastic and moist; dry or bent indicates not the first freshness
- cooking time — it is worth buying fish on the day of cooking or the day before;
- obvious tips for choosing - fresh, floating in water fish or one stored on ice will always taste better than frozen
To make sure that cooking fish is simple, and the result can exceed all expectations — three simple recipes, which will take no more than 10 minutes to prepare.
Tuna steak
Per serving:
- 1 tuna steak
- 3 tbsp soy sauce
- 1 tsp. grated ginger root
- 4 cloves garlic, crushed
- juice of 1/2 lemon
- olive oil
In a small bowl, mix all the ingredients for the marinade and leave the fish for 15-20 minutes. Fry the steak in a well-heated pan on each side for 3 minutes (or a little more if you like a good roasting).
![Рыбный день](https://cdn.prod.website-files.com/65ba47acaa465c7bfee66273/661d07fe1698a6ec36811c02_tuna.webp)
Dorada with rosemary
Per serving:
- 1 whole dorada
- 3 sprigs rosemary
- 1 lemon
- salt
- pepper
- olive oil
Wash the cleaned fish and wipe dry. Season inside with salt and pepper, add a few sprigs of rosemary and a slice of lemon. Top the fish with olive oil and salt. Bake in an oven preheated to 180C for about 20 minutes. Readiness to check with a knife in the thickest place of the fish - the meat near the bone should separate easily and be white in color.
![Рыбный день](https://cdn.prod.website-files.com/65ba47acaa465c7bfee66273/661d07fe2a70b58a32dacfd2_dorada.webp)
Mackerel pate
For 500 g of pate:
- 500 g mackerel fillet (or any other fatty fish)
- salt and pepper
- 1 sweet onion
- 50 g butter
- 100 ml of white wine
- 200 ml sour cream or heavy cream
- pinch of thyme leaves
- 1/2 tsp. dry ground garlic
- 1 tsp. mustard grains
- juice of 1/2 lemon
- greens to taste
Season the fish fillets with salt and pepper. In 1/2 butter, fry the chopped onion, add fish, sour cream (cream), thyme and garlic. Stirring, cook over medium heat until the liquid evaporates and turns into a puree. Add the remaining butter, lemon juice and chopped greens. Beat with a hand blender until smooth. Cool, add mustard. Serve with toast.
![Рыбный день](https://cdn.prod.website-files.com/65ba47acaa465c7bfee66273/661d07fe5f04b397ed97eda4_pate.webp)
And how to choose spices, sauces and marinade for fish, tips for cooking different varieties, a guide on the benefits of Omega-3 fats - in the full version of the article published in the blog for http://buymeapie.com/