This is what you need to know about reheating fish
FISH is a versatile and nutritious meal that is quick to prepare and enjoy.
But if you have leftovers, you may be wondering how to reheat them without sacrificing taste or safety.
1
Can you reheat fish?
The answer is yes, you can reheat fish.
If you prefer, you can also simply take the fish out of the refrigerator and let it come to room temperature.
You can eat it this way without overheating it.
Some people prefer this way because fish can easily be overcooked, even during reheating, and then lose its good flavor.
In addition, the fatty acids in fish that you microwave can be released, which can cause a strong odor in your kitchen or cooking area.
To avoid your kitchen or office suffering from a strong odor during your lunch break, we recommend allowing the fish to come to room temperature instead of reheating it.
You can also place the fish on a warm surface, such as in the oven. This way the fish can gradually absorb heat and you can still enjoy it as a warm, fresh meal.
Thick slices of fish can be reheated if desired, but it is advisable not to reheat thin slices.
You can also eat them cold in dishes such as salads.
What is the best way to reheat fish?
Are you at home and feel like taking the time to heat up fish? We have a solution for you too.
Please note that you should only reheat thick slices of fish, such as salmon or swordfish.
Simply place them in a baking dish lined with baking paper and cover the top of the dish with aluminum foil.
This prevents the fish from drying out.
Heat the fish in an oven at 135 degrees Celsius for about 15 minutes. Keep a close eye on the fish so that it does not burn or overcook.
How many times can you reheat fish?
You can only reheat fish once.
If you have stored the fish and let it come to room temperature, you only need to do this once.
If you store the fish again, bacteria can grow in it, which can give you food poisoning.
Be careful with seafood and how long you store it.
It is best to eat any leftover fish you have stored within a day, as fish can spoil quickly.
