CroatiaThe article discusses a simple kitchen trick for frying fish that reduces unpleasant odors and keeps the fish tender. It suggests adding a small amount of milk to the pan during cooking, which allegedly binds some of the compounds responsible for the bad smell while keeping the fish moist and tender. The method involves heating the pan, adding milk, then placing the fish in the pan so it only touches the bottom. The article notes that the milk’s taste does not remain after cooking and advises against using frozen fish directly from the freezer, recommending gradual thawing in the refrigerator. It also warns against overfilling the pan and suggests cooking in batches if necessary. Alternatives to cow's milk include unsweetened almond or soy milk.
Bias read (Center): The article presents a neutral, practical cooking tip without any political implications. It focuses solely on culinary advice and does not engage with political issues, parties, or policies. Therefore, it is considered apolitical and has a center lean.
