水分を拭き取ればパサつきナシ「冷凍さば」

#Food This is not dry! The key to freezing fish is to wipe off excess water[Frozen Storage Perfect Guide (4)]


  Drying is NG even with dried fish!Wrap it tightly in a wrap and put it in a bag

table of contents

  • Fillet fish
  • Get to know!Surprised frozen memo

Fish is the most difficult food to freeze. It’s okay to throw it in the freezer, but it failed to thaw and it’s no longer delicious … isn’t it?
When the drip (moisture) of fish comes out, the dryness and deliciousness of the fish is halved. Pretreatment is essential, such as wiping the water thoroughly before freezing and sprinkling salt to remove excess water.

The 4th serialization of “Frozen Preservation Perfect Guide” is the freezing technique of fillet fish. It’s a bonus of “surprise frozen memo” that you get to know!

* * *

▶ ︎The person who taught me
Takashi Nishikawa

Frozen life advisor. After majoring in food nutrition at university, worked for a frozen food company. Engaged in product development. After independence, he repeated his own experiments on the knowledge of freezing and proposed freezing techniques that are easy to practice at home. Widely used in TV and magazines.

Fillet fish

Mackerel + salt

Squeeze yourself while seasoning with salt!

If you wipe off the water, it will be dry and pear

[How to make]
Sprinkle salt on both sides of 2 slices of mackerel and leave for about 10 minutes. When the water comes out, wipe it off thoroughly, wrap it in plastic wrap one by one, put it in a bag and freeze it.
[Recommended decompression method]
The correct answer is “heat thawing”, which heats the product while it is frozen. Bake it in a frying pan while it is frozen, or put it in a seasoning liquid to make it boiled. When you put the lid on and steam it, the heat goes through to the inside, giving it a plump finish.

★ A side dish with a firm taste ★

Salmon is a refreshing Western side dish with butter and lemon flavor

Refreshing

[How to make]
Wipe the drainage thoroughly with 2 slices of salmon. Put about 20g of butter, lemon juice, 1 tablespoon of honey and 1 teaspoon of soy sauce in a heat-resistant container, wrap it, and heat it in the microwave for about 20 seconds to mix. When the heat is removed, put it in a bag with salmon, let it blend in, deflate it, spread it flat and freeze it.
[Recommended decompression method]
With “running water thawing”, which applies running water to food in the bag. After thawing, leave the seasoning liquid in the bag, take out only the salmon and bake it, and when it is cooked, add the seasoning liquid and then remove the water.
* Because honey is used, please do not feed it to babies under 1 year old.

The rule of thumb is to wrap dried food in a wrap!

  Drying is NG even with dried fish!Wrap it tightly in a wrap and put it in a bag

You may wonder, “Isn’t it okay to dry dried food?”, But if it is too dry, it will spoil the taste of the body. It is easy to oxidize, so wrap each fish in a wrap, put it in a bag, deflate it, and freeze it.

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