1. Bright, clear, puffed fish eyes are a sign of good fish. If the ankle becomes cloudy, never buy it because it is a sign that fish are no longer fresh. In many places, fisheye is edible and is highly valued in cuisine in several countries. Photo: Canva. 2. Oily fish species such as salmon, anchovies, sardines, mackerel, freshwater salmon and tuna are rich in brain-healthy omega-3. Specifically, in 100 grams of salmon, there are nearly two grams of omega-3, while with mackerel, this number is up to more than 2.6 grams. Meanwhile, the recommended daily intake of omega-3 fats is 1.1 grams for women and 1.6 grams for men. Photo: Canva. 3. With oily fish that are rich in nutrients and omega-3s, it’s best to cook them gently. In fact, how to prepare or cook fish can affect the amount of nutrients left in a dish. Canned fish causes a significant loss of omega-3 content; Cooking at high temperatures such as frying or frying can degrade or oxidize omega-3s. Ideally, the steaming or baking method should be used to prepare oily fish. Photo: Canva. 4. There is a huge difference between industrial super frozen fish and home frozen fish. If not eating right away, consider buying frozen fish. Because most household freezers are low-powered, ice crystals form a lot, which can break down proteins in fish. Meanwhile, industrial super-freezing is carried out in closed cycles, often starting right on the fishing boat to prevent fish damage. Photo: Canva. 5. To start frying fish, first place the pan on the stove on a medium heat, let the pan heat up for at least a minute and then pour the oil. When cooking, fry the fish only when the oil has started to simmer, so the fish will be delicious without drying out. Photo: Canva. 6. Cooking fish meat by frying method is one of the simplest and most effective ways. Compared to boiling, the frying temperature is up to 75% higher because the oil has a boiling point higher than the boiling point of water. So frying is a quick cooking technique. Photo: Canva. 7. In cooking, there are two different methods of cooking fish and they give very different results. With the “en papillote” method, the fish is covered before placing in the oven. They will ripen by the water inside the fish meat. The dish will be soft and succulent and infused with spices. The second method of baking whole fish without covering makes for a great dish because 140 degrees C will crunch the outer layer of the fish while the inside cooks slowly and retains moisture. Photo: Canva. 8. Blanching fish can prevent the dish from drying out because the water cannot evaporate from the surface of the skin. A common blanching mistake, however, is to boil the water too much. At that time, the fish’s outer layer may quickly ripen and flake off. You can cover the fish with water so that the fish is fully cooked at a temperature of 71-85 degrees C, when the water is boiling. Photo: Canva. 9. When frying fish at high temperature, the water will evaporate and make the fish skin become golden brown. This is because when the heat reaches 140 degrees C, the Maillard reaction is activated, amino acids and sugars react with each other to brittle fish skin and create brown color and delicious taste. Photo: Canva. 10. There is a common concern among home chefs when thinking about poached fish is the fear that they will become soggy or soggy if they soak for a long time. However, it is true that 70% of the fish’s muscle cells are water, so they cannot absorb any more water. Blanching prevents the fish from drying out as the water cannot evaporate from the surface of the fish. Photo: Canva.

– Fresh mackerel: 500g – Pineapple (pineapple): 1/2 fruit Sugar: 3 full teaspoons (5ml spoon type) – Fish sauce: 2 tablespoons (15ml spoon type) – Salt seasoning: 1/2 teaspoon – Seasoning seeds: 1 teaspoon – Scallion (or fresh ginger leaves): several branches – Dried onion: 2 large bulbs; Dried garlic: 1 bulb – Fresh chili: 2 fruits (depending on whether you taste spicy or not) Whole-grain peppercorns (if any): 1 teaspoon. MAKING Step 1: Preliminary processing of raw materials – Clean mackerel, slice, and any large piece of fish can be cut into 2 or 3 parts for easy spice absorption. – Dried garlic onion, peeled, crushed, chopped. – Pineapple peeled, remove the eyes, cut into small pieces, size 5mm thick. Marinate the pineapple with seasoning powder for about 20 minutes to infuse. – Wash the scallion and cut into 2cm pieces (or fresh ginger leaves if washed and chopped). Step 2: Marinate the fish, make the water color (stock water) – Put the sugar in a small pot, put it on the stove, turn on the hot stove on medium heat, watch for the molten sugar and turn brown, then add about 100-150 ml of water, boil the sugar to melt. obtain colored water (also known as stock water). – Put the pan on the stove, add some cooking oil, turn on the hot stove and fry the fish until it is cooked, then brown the fish, then add the following ingredients to the fish: 1/2 of the crushed dried onions, fish sauce, seasoning salt, pepper. Marinate for about 20 minutes. Step 3: Fish warehouse Put the remaining 1/2 of the dried garlic onion in the pot used as a fish storage pot, put in a pot of 1 teaspoon of cooking oil, turn on the stove of garlic onion to fragrant, then place 1/3 of the pineapple on the bottom of the pot. Place the marinated mackerel pieces on top to put the fresh pineapple and chili pieces. Pour fish marinade and stock water for ginseng on the face of fish and pineapple, seasoned fish to taste and reduce salt sauce to taste, to open the pot on low medium heat until the fish is dry, sprinkle with green onion. (or fresh ginger leaves) on top, turn off the heat. Finished products : The mackerel is soft but not crushed, whole pieces, spice absorbent, not dry, not fishy, ​​the salty taste is mild, the smell of pineapple, the color is very attractive. Enjoy with delicious hot rice. A family of rice with mackerel, braised with pineapple, clam soup cooked with pineapple, clam with laksa leaves, and oyster soup with white rice. Good luck!