Salt thawing, quick and convenient
One of the simple but effective ways is to use salt. Housewives just need to put the fish in a bowl or basin, then use granulated salt to rub evenly on the surface, especially the belly and gills of the fish. After about 20-30 minutes, the ice layer will gradually dissolve and the fish will become softer.
The operating mechanism of this method is quite clear: salt helps lower the freezing point of water, thereby dissolving the ice layer on fish faster, similar to how people treat snow and ice on the road in winter.
However, it should be noted that salt can seep into the meat and fish during thawing. Therefore, when processing, you should adjust the amount of seasoning to avoid the dish being too salty.
According to Mr. Harold McGee - food science expert, author and working at the American Institute of Food Research shared: "Controlling temperature and thawing environment is an important factor in preserving the structure and flavor of food, especially fish.
Decongest with white vinegar, release the fishy smell, keep the flavor delicious
In addition to salt, white vinegar is also an effective option to thaw fish. The method is very simple: prepare a bowl of warm water (not too hot), add a small amount of white vinegar and stir well. Then, put the fish in to soak for about 20 - 30 minutes.
Thanks to its mild acidity, vinegar helps speed up the thawing process and also supports removing the fish's characteristic fishy smell. This not only saves time but also improves the quality of the dish after processing.
This method is especially suitable for fish with a strong fishy smell or that have been frozen for a long time. However, it is necessary to avoid using water that is too hot because it can cause the fish to be "ripe" on the outside but still solid on the inside, reducing the deliciousness.
It can be seen that with only familiar ingredients such as salt and vinegar, housewives can freeze fish quickly and effectively. More importantly, choosing the right method not only saves time but also contributes to preserving the flavor and nutritional value for family meals.
