Minced fish - 4 cooking recipes

Store-bought minced fish is most often prepared from the most common types of inexpensive fish such as pollock, hake, burbot, and blue whiting. It may also include sea bass, horse mackerel, cod, flounder, shark, and greenling. In rare cases, the exact composition will be indicated on the tag; as a rule, manufacturers limit themselves to a list of a few fish. Therefore, if you have doubts about the product you are purchasing, it makes sense to make the minced meat yourself. Thankfully it's not difficult.

The finished product already contains the additives necessary for long-term storage, salt, sugar, and acids. This may affect the taste of the final product, but only slightly. Although this does not mean that more, say, salt will not be needed - you will have to try everything during the cooking process.

In order for minced fish to be ready, for example, for frying cutlets, its composition must be enriched, made more juicy and tender. Cream, raw grated potatoes, crumbs of white bread softened in milk, fried onions - all this helps improve the taste and make the meat tender. It is also permissible to add various vegetables to the minced meat, such as cabbage, carrots, and pumpkin. Or flour and cereals like wheat, semolina, corn.

For fastening, take a chicken egg or the same raw potato. Both products can be replaced with a spoonful of starch. You can mix grated cheese, cottage cheese, pieces of fruit such as apple or pear into the minced meat.

Many housewives will say that the best cutlets are obtained if minced fish is mixed with chicken in a 3:1 ratio.

When cooking, it is worth considering that minced fish is more watery than meat. This problem can be solved by adding breadcrumbs to it.