Hostess on the note.

 When are not shared these hacks through internet, they are shared in press!

If broth cooked by you for jellied fish is cloudy, thus lighten his by a egg white. Shake white egg in cooled broth, mix, warm till a boiling and keep 15 min on a weak fire. Infuse and care, not shaking filter through napkin.

Sea fish is very taste under marinade. Saber, mackerel, horse mackerel, eelpout are better to boil, but sea perch, cod, grenadier, flounder, halibut , hake are fry, and after pour over a marinade.

Receiving a good,rich broth,use as remaining in cutting a big fish are head, vertebra, remove eyes and gills , skin, fins .Small fish better to cook a whole,but before gutted.Put fish in the cold water.

Sea fish will be a taste and less gutting ,if in a cooking adding in water a vinegar little.

And not cook fish on a strong fire, she stays hard and broth is cloudy. 

Dishes of sea fish are good with sauce.For fat fish kinds are sour sauces/tomato, onion, white, but sauces to the heck, cod,  grenadier, flounder, halibut are of fromage, oil, eggs, mayonnaise.

And for mucus removing from fish a need good rub her with a salt cooking, after to wash.