How much to cook fish?

Long-term heat treatment is detrimental to any fish - both taste and appearance of the product suffer from it. But also the minimum cooking time must be observed for safety reasons. The duration of boiling fish depends on the type and size. Small and medium-sized fish are cooked whole, large fish - divided into portions.

Detailed information on the cooking time of the most popular types of fish is presented in this table:

There are fish varieties, which are not recommended to be boiled due to the low taste of meat and the bitter taste of the broth. These include bream, crucian carp, smelt, navaga, acne, lamprey.

Any fish is cooked over low heat. Placed in hot water. Salt a few minutes before cooking. Readiness is determined by fins: in cooked fish, they easily move away.