Flounder: benefit and harm
During cooking, the fish should not be heated more than 72 degrees, and then all the useful substances are stored in full, and the meat will remain dense .To fry the fish is the most tender, this process should start from the dark side of the carcass.
The most delicious dishes come from fresh flounder.If you want to keep the fish fresh for a few days, then it can be kept in the refrigerator on a plate, pouring with crushed ice.For longer storage, flounder is recommended to freeze in the freezer, but in this form it should not last more than three months.
Dishes of plaice in ready form should be consumed within two days, and it is desirable to wrap the prepared dish before loading into the refrigerator with foil, then the smell of fish will not spread to other products.
Flounder is different from other fish species by the sharp smell of sea, iodine.To get rid of this rather unpleasant odor is possible by using grape wine or lemon juice when cooking flounder.
This fish is perfectly combined with certain products - vegetables, other seafood, rice, potatoes, pasta, mushrooms, egg yolk, various cheeses.The ideal greens in this case is basil, but it will not be superfluous to apply trivial onions and garlic, they give the dish an interesting shade.You can fry flatfish in creamy and vegetable oils, but olive should be preferred.
Separately it is worth mentioning that ingredient in a plaice dish, which will emphasize the taste of fish - tomato, lemon, wine sauces, which perfectly deal with sea smells.It is possible to use an acute sauce cooked on the basis of horseradish.
How to choose flounder
In order to minimize the risk of poisoning from eating flounder during the purchase of fish, you should make sure that it is caught in areas that are environmentally safe.In stores that value their reputation, appropriate certificates must be available, which will be useful to read.
The most delicious flounder is in the weight category from three hundred grams to half a kilogram.If the fish is sold as a whole, then determining the degree of freshness does not present any problem at all.The main indicator of freshness are the gills - they have a red or pink color in a good fish, while gray or faded gills give rise to doubts about the suitability of the product.The quality carcass does not have slime and films, and when you press your finger on the barrel, the hole on the surface disappears quickly enough.In a flounder that has not been frozen, the eyes are clear and clean, the skin is shiny and without white spots.
Flounder is a very tasty and healthy sea fish, with regular use of which the body receives a lot of vitamins and other nutrients.Agree, this is very important for strengthening health and well-being.