Minced fish

Fish dishes are an important component of not only the adult, but also the children's menu, so the meat of the inhabitants of the water depths is an excellent source of easily digestible protein, macro and trace elements, as well as amino acids, which are necessary for the normal development and growth of the human body.

Fish meat can be used in different ways - fry, boil, bake or make fish mince from it, from which the hostesses make a variety of delicious dishes. The most common of these are fish cutlets, which can be scheduled and fried or steamed - such a dish is used in dietary nutrition. In addition, some culinary experts make zraza from fish minced meat, for which they use boiled chicken eggs, mushrooms, fried onions as a filling.

You can make fish mince and excellent casseroles, rolls or patty pies. The composition and recipe of such dishes is distinguished by the simplicity and speed of preparation, because it is known that fish meat is prepared for a fairly short period of time. By the way, in order to cook minced fish at home, the meat of such fish as pollock, hake, catfish, walleye, pike, as well as many others are most often used.

In order for homemade fish mince to have a uniform consistency and elastic structure, it is important to responsibly approach the defrosting of raw materials, that is, freshly frozen fish. But this is necessary only when you do not have fresh fish meat in stock. It is strongly discouraged to defrost fish in hot water or by microwave. Defrosting in the refrigerator is considered the best option - even though the process takes much longer, but as a result, the meat retains its nutritional and taste qualities, and the minced fish does not lose its juiciness.

In industrial production, minced fish are mainly used for the production of meat residues that are present on the bones after cutting and filleting the fish. For this, the method of extruding meat mass from the bones of fish on special equipment is used. After that, the fish mince is packed into plastic containers, the volume of which can be completely different, but most often half a kilogram or a kilogram. Finished briquettes are frozen and packed in boxes for subsequent transportation to shops.

In addition, industrial fish minced meat is often used on the spot - semi-finished products are made from it, in particular cutlets and round rissoles, which are only enough to fry for readiness. Such products have recently enjoyed a stable increased demand due to the fact that modern consumers are spending less time on the cooking process.