Slovenian kitchen hacks: milk added when frying fish to curb odor and best practices for freezing tomatoes

Adding a small amount of milk (about 100–125 ml) to the pan while frying or sautéing fish neutralises the strong fish smell, keeps the flesh tender and juicy, and works well with both sea‑ and freshwater species. Plant‑based milks such as almond milk can be used as a substitute.

When freezing tomatoes, dry them thoroughly, remove stems and tough green parts, and pack them in thin layers. Do not peel or blanch whole tomatoes before freezing. Expect a softer texture after thawing, but the flavour remains suitable for sauces, soups, stews, pizzas and other cooked dishes.