9 March 2019 | Advices

We salt and season our fish at least an hour before we simmer or fry it. Before frying, fish having many fish bones, such as breams, or roach fish, should be cut every 1 cm along their sides, in a parallel. As a result, the fish will fry itself fast and evenly whilst its fish bones will melt or crumble.


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2 April 2020

Canned fish – to eat or not to eat? A nutritionist tackles the myths.

In my office, I often come across various arguments, which unfortunately have no coverage in scientific research. A large number of them actually relate to fish and, in particular, the canned variety. So I decided to tackle the most common food-related myths. Here are some of them:

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