Tips to keep fish, meat fresh

Meat and fish need to be handled with care. They don’t keep for long. There’s no gainsaying the fact that dining on stale and fetid non-vegetarian stuff will leave you with your tummy devastated.

Much care is called for while preserving fish and meat. A few timely tips:

- Avoid pushing fresh fish into the fridge. Rub in some salt, turmeric and vinegar before freezing it. This will help retain its freshness.

- Less of red chilli powder and more of pepper makes for tastier a fish fry.

- Add salt to meat only after it is half done. Add only half of what is required. The rest is to be added only after the dish is done.

- Meat kept for a while in the freezer is easier to chop.

- For a golden brown tinge to fried chicken, roll the pieces in milk powder instead of maida and deep fry.

- To get the stench off fish, mix in salt and lemon extract, keep it aside for 20 minutes.

- A pinch of salt to the oil while frying meat will prevent the oil from spluttering.

- Avoid washing fish and meat to a gleaming standard. They lose their natural taste to excess washing.

- Coat chicken with masalas and preserve in the fridge for a better taste while being cooked.