1: Use only the freshest fish
Fresh fish has no foreign smell, its meat is firm and elastic, and when pressed with a finger, the surface immediately flattens. In addition, the fresher the fish, the more difficult it is to remove its bones. Fresh fish fillets should be very juicy, soft, and in no way should they be tough. It is important to remember that fresh fish and other seafood should be prepared and eaten on the same day.
One of the most valuable and rapidly growing fish is tuna. This fish can be combined with various ingredients: green beans, rice, pasta and other vegetables or grain products. The secret to tuna's versatility is that it doesn't have a distinct, specific flavor, so it can be easily combined with many other products. Be sure to note that if tuna has turned green or dried out, it is no longer suitable for consumption.
2: Choose your shrimp carefully
When buying fresh, unfrozen shrimp, you should pay attention to their color. It should be gray - the grayer the shrimp, the fresher they are. As shrimp age, they release a pink pigment and their surface takes on a pink hue.
For various shrimp dishes, chefs recommend choosing frozen, uncooked tiger shrimp with shells, the usual size of which is 16–20 mm. When shrimp are cooked at home with their shells, they retain more of their excellent flavor.
Shrimp is a perishable product. It is best to cook and eat them on the same day, and fresh shrimp is recommended to be cooked on the day they are purchased. If shrimp stored in the refrigerator have turned pink, this is a warning signal that it is no longer advisable to eat them.
3: Don't forget the classic condiments
Soy sauce, ginger, wasabi - sauces and spices originating from the Far East, perfect for both sushi and various fish dishes.
Soy sauce is used to season various dishes and is also used to adjust the saltiness of sushi. Only the top of the sushi should be dipped in the sauce, taking care not to make the rice wet and lose its grip.
Ginger has a distinctive flavor that overshadows other flavors, so it is advisable to use this spice in moderation when cooking. Ginger also refreshes the taste sensations when eating different types of sushi.
Wasabi, a spicy Japanese horseradish paste, is a great accompaniment to both fish and meat dishes. Wasabi has antiseptic properties and is also said to speed up metabolism.
The most common mistakes are:
Improper cooking. First, the sauce should be brought to a boil over high heat, and then it should be cooked over low heat so that the water gradually boils away, evaporating, and only the sauce remains. It often happens that when boiling and cooking over very high heat, the water evaporates quickly, the vegetables do not have time to cook, and the sauce does not acquire its own flavor.
Unsuitable spices and fruits or vegetables. Unsuitable spices and fruits or vegetables. It is recommended not to add lemon, turmeric and other strong-tasting ingredients. The sauce should be authentic, and should not be dominated by the aftertaste of lemon or other spicy spices.