2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The first step in making minced fish is to choose fish without small bones and without the characteristic odor that not everyone likes.
Both oily and drier fish, such as cod, perch, hake and catfish, are suitable. This type of minced meat is made only from fresh fish, processed quickly and hygienically, and then frozen.
The minced meat should be frozen as soon as it is made or included in the products and then frozen within 4-5 hours after production; the products should be stored in the refrigerator until it is time to freeze.
The shelf life of frozen minced meat produced from high-quality cod is at least 6 months at -30 ° C or 3 months at -20 ° C.
To enrich the minced fish with fat, you can add a piece of butter or a little bacon, which will make it especially tasty.
Instead of soaked and drained bread for minced fish, it is appropriate to add grated potatoes or semolina, they give density and stability. In fact, the most important task in the preparation of minced fish is to thicken as much as possible.
Suitable spices for flavoring minced fish are: vegeta, savory, ginger, black pepper, maybe a little coriander.
Garlic is not added. Before processing, cool the fillet and blender to obtain a homogeneous mixture.
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