3-S-rule

The 3-S-rule is important for the preparation of fish. It means cleaning - acidifying - salting. Due to the initial letters of the steps, the rule designation is explained.

Cleaning
Exempt a whole fish. Remove the scales with the back of the knife, wash the fish and pat dry.
Acidifying
The fish meat is acidified with either lemon juice or vinegar. The acid denatures the fish protein, making it firmer and brighter.
Salting
The fish is only salted shortly before preparation, so it won't lose too much fluid.
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