A good vessel for boiling fish is a special long pot with a grid and handles. This way you can take the fish out of the water easily after it is cooked.
If you do not have such a pot, it is good to boil the larger fish by wrapping them in clean cloth that you have previously scalded and then rinsed with cold water and then tied with twine.
This procedure is done so that the fish does not fall apart when you remove it from the vessel in which it is boiled.
- Fish that are bigger should be put in cool water. If they are put in water that is already boiling, the meat on the outside is cooked and there is a danger of falling apart, while the inside of the fish remains raw.
- If you are going to cook the fish in portions, you can put it in boiling, salted water. Once boiling, reduce heat and simmer;
- In most cases, the fish is boiled for 20 minutes, being timed from the moment it boils.
But the cooking time for fish also depends on how thick you cut the pieces or how big the whole fish is;
- To flavor the fish in the water in which you will boil the fish, you must put salt, peppercorns, onions, parsley, celery, carrots.
