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What can be made of fish. How to cook fish

Fish dishes - the most important source of essential fatty acids. Therefore, if you want to stay young, vigorous and healthy, do not forget to prepare fish dishes at least a couple of times a week. Here you will find delicious and useful recipes. fish dishes, as well as advice how to make fish, so that it saves its nutritious and taste as possible.

Gentle fish memeters

They can be served with sour cream, and can be prepared in sour cream or tomato sauce. It seems fish mells The same, but dishes in appearance and to taste different. Recipe from the discharge of children's and diet food ...

Fast, tasty and useful dish For a holiday and every day. Cod is baked under the cheese-tomato sauce. I can not even believe that from simple and inexpensive ingredients you can prepare such a yummy ...

At first glance, there is nothing easier than to prepare carp in the oven, but there are its subtleties. In this recipe I share a secret like a carp bake so that the fish turns out an incredibly tasty and juicy ...

Very beautiful and tasty dish, relatively inexpensive and just getting ready. You just imagine, even from scales do not need to clean the fish, and instead solid cheese We use melted routines ...

To enjoy salt caviar, it is not necessary to give a bunch of money for a small jar, you can sleep the caviar at home, and very very simple ...

I suggest fast recipe Mackerel baked in the oven. Ingredients inexpensive and affordable, but thanks to simple tricks Mackerel is incredibly tasty and juicy ...

Salmon refers to the number of so-called fatty fish, its meat is considered the most delicious. Even just fried salmon is a delicacy. Well, if you want to surprise my native something new ...

Excellent recipe for mackerel marinated at home. The fish is obtained by a low-alone, tender, fragrant and very tasty. Preparing for 1.5-2 days, a very simple recipe ...

Very delicious russian dishwhich can be served to first dishes or as independent dish. Although the dough and yeast, but preparing the pie is easy. I suggest try ...

Simple and practical recipe lightweight mackerel It turns out much more tastier and cheaper than selling in stores. With a puree or with boiled potatoes goes to a bang ...

Among fast, tasty and at the same time useful recipes This recipe occupies one of the leading places. This dish is obtained so delicious and beautiful that it may well decorate festive table...

Anchovies are a frown and quite expensive delicacy, a small jar of considerable money stands, but the anchoves can be cooked at home, while it turns out delicious and dozens of times cheaper ...

Culeboyaka turns out incredibly tasty and beautiful, just imagine: amazing fishing with mushrooms and cheese plus aerial dough. Excellent dish For a holiday or for a special occasion ...

Stunning fish dish !!! Very simple I. impact recipeThe main role is given to the fish itself, and marinade and spices only emphasize her magnificent taste ...

At first glance, a very unusual combination of ingredients, but the taste is excellent. Unlike classic Salada with corn, in this salad flavored harmony is achieved by ...

From Kefali, the amazing bay, which is preparing incredibly quickly and, most importantly, without gelatin. Be sure to try, really very tasty and useful ...

The recipe is very simple, fast and practical, suitable for children. Kids can eat them without fear to populate the bone. These cutlets are an excellent alternative to meat cutlets ...

Cod prepared on this recipe, it turns out juicy, with a noble sophisticated taste. It is even difficult to believe that the most ordinary products are used for this dish ...

There is no time and the desire to mess around with the oven, so the generally accepted delicacy - karasi in sour cream - can be prepared on a regular frying pan. Fish gets tender and very tasty ...

On this recipe, you can cook not only the trout, you can also fry salmon, pink salmon or salmon. Fish with cheese, and even under a gentle sauce, it turns out just squeezing ...

Sea crucian is distinguished by exquisite taste, very juicy and gentle meatAt the same time, the fat in it is very small. That is why Dorado is very popular among adherents of proper nutrition ...

Purchase of herring is a real roulette. Even if you looked at a delicious low-headed herring, it does not mean that you will bring the house that they tried. Therefore, we will not tempt fate ...

In many festive recipes Salted salmon is used. In the store such salmon is quite expensive. It turns out much cheaper if salmon to sleep at home. I share a simple and tasty recipe ...

Soldering time is only 4 hours !!! Sloated on this recipe for mackerel is obtained very tasty, elastic and moderately salted. Ingredients: Fresh-frozen mackerel, salt, sugar, spices ...

Such a snack cake will certainly please your guests with its beauty and sophistication. Combination of low-headed salmon and gentle cream cheese Does this dish unforgettable ...

This is one of the oldest dishes. But despite the seeming simplicity of cooking, you should know a few simple rules so that the fish always obtained juicy and with a crispy crust ...

I propose to cook simple and delicious salad With squid and cheese. For this, salad requires only four main ingredients, it is preparing easy, the taste is very gentle ...

Cod is characterized by gentle and fast digestible meat, which is why it was listed in the category diet products. Prepare these delicious and unusual cutlets, and the Fillet of Heck or Mixed ...

The most delicious I. beautiful dish From Pike is stuffed pike. Starting can be made from fish fillet, and it is possible with the addition of mushrooms. See detailed recipe, as well as advice how to remove the skin with a pike quickly ...

Prepare a delicious, gentle and juicy fish in tomato sauce. Cook it is quite simple, ahek, pike, any white Fish. Serve this delicacy is better with a garnish of boiled kttofel ..

Such gentle, tasty and fragrant fish Cotlet You have not tried. Just imagine: fish fillet, cheese and mushrooms is just a gourmet holiday! Be sure to prepare this unusual dish ...

Very simple I. delicious recipe Cooking pike perch. At least work, but lunch is on fame. Together with the fish at the same time we bake potatoes, carrots and other vegetables, which are in the refrigerator ...

To all at least once, one day was made to cook shrimps, therefore, from your own experience, it is not always a gentle and juicy shrimp. Read on the next two main secrets how to make a shrimp ...

This simple seafood dish has a lot of advantages: it is useful, tasty, but most importantly - the kind of roasted crispy rings invariably causes an appetite. And cook it is quite simple ...

Real gourmets know what a delicious dish. And cook it is quite simple, the only one must know how to gut the fish to not crush the gallbladder. In this you will help my photoezpt ...

it is nothing more delicate of seafood, and shrimps in the batter at all delicacy. Despite the seeming complexity, cook this dish is very simple. We make the easiest kard and voila, ready ...

The thick-carp meat is very juicy and gentle, contains valuable fats and just perfect for frying. Try this very simple and tasty crowded recipe with lemon ...

I saw this recipe for the first time in Germany, in one book on diet nutrition. I liked this photo that I certainly wanted to cook. It really turned out to be delicious and easy ...

If you have never tried real dumplings from pike, then you have lost a lot. Be sure to prepare, especially since the recipe deserves attention. All secrets of delicious fish dumplings here ...

Prepare a delicious, useful and unusually tasty fish dish. Nothing compares with red fish baked in the oven together with fried mushrooms, fried carrot and bow ...

Very simple I. fast dishwhich can be prepared in a matter of minutes. For this you need a jar canned pepper, canned tuna, mayonnaise and boiled eggs ...

If you have conceived to cook something unusual and original of fish and seafood, then you will certainly try this traditional spanish dish. By the way, cook Palela is not so and false ...

For this dish, we will need a kilogram or a little more fresh cod. It is better to take fish fillets already cleaned from the ridges and bones. We proceed at one such a piece on a person ...

Who loves seafood, will certainly appreciate this light salad with thin taste. In addition to traditional squids, eggs and cheese, its composition includes fresh tomatoes and onions. Thanks to ...

For this recipe, we need one-piece large fishing, although it is possible to be purely theoretically in pieces. True, in this case, the presentation of this dish from fish will not be so spectacular ...

Who does not remember the famous phrase about the filming of the film with a light steam. So that the dish does not work, like the main character, it suffices to follow a few simple rules. One of them: Navar is cooked ...

Trout meat gentle and tasty, rich in vitamins and valuable fatty acids. This is one of the few products that it is advisable to cook at once, avoiding freezing ...

Trout .. Only the name sounds so tasty ... Trout can be cooked different ways: just fry, bake in the sleeve, but you can make trout, stuffed mushrooms, nuts and olives ...

For fish cake, Sudak, Som, trout, salmon, cod, perch, but in principle, this delicacy can be prepared from almost any fish, even from canned. Composition: Sudak, onion, dill, dough ...

Want to hit your guests a special dish? Then cook it festive salad With shrimps and melon. The exquisite taste and the original presentation of this dish will only increase the atmosphere of the holiday ...

This simple and tasty seafood dish is perfect for a picnic. As an auxiliary inventory, we will need small wooden spanks and Barbaco ...

To prepare this dish, we will need a fresh tuna, cut across on the plate thick and two centimeters. From each plate, remove the peel and remove the central ridge ...

Today we will talk about how to make river fish properly. Probably, few people who do not like fish in general, but, quite a lot of people who do not eat river fish because of the specific odor and large number small bones. However, these troubles can be avoided if you know some culinary tricks.

Small secrets of cooking river fish

Som. Sufficient large fish, the weight of which can reach up to 50 kg. When choosing it is better to give preference to small copies, they are tastier (the less som, the more tastier).

Especially tasty are "channel catches". They are thin, they are fine, suitable for grilling.

The main advantage of the catfish is no scales, there are no bones between the muscles, it is not necessary to clean it, only slightly decrease with a knife.

Disadvantages: the smell of Tina is possible, especially in a large instance.

How to get rid of the smell of Tina

cooking Fish Cooking

10 minutes before the preparation of catfish, pour it fresh lemon juice. Another option can be removed from fish skin. To do this, hang out the fish on the rope (to turn through the gills or eyes), around the head, do a thin incision and, taking the cut-off skin with a dry cloth or gauze, torn like a stocking.

Carp - Fish, which is bred in the ponds. On sale, as a rule, the carp is found ordinary and carp mirror, having scales or with rather rare round scales.

The carp is a delicious gentle meat, but as a disadvantage: a lot of small bones.

How to get rid of bones during fish cooking

You can let carp on fish minced And grind it together with the bones, then the bones will not be felt.

Another option to fry fish in hot oil, having finished fishing along the entire length.

With this option, the bones will also not be felt, they seem to dissolve.

Perch No less tasty fish than carp. More suitable for frying and cooking first dishes, as it contains a small amount of meat. To facilitate the process of removing the scales, lower the fish before cleaning for a few seconds in boiling water, then scrape the scaly to the knife.

Look at how to make a bony river fish

Pike Great for oars, as well as for frying or smoking, especially, small pure. Very good pike in stuffed form.

However, the pike is considered less delicious fishthan perch or carp, but she has no less gentle meat than these river fish.

As a disadvantage: often there is a smell of Tina.

How to get rid of an unpleasant odor

10 minutes before the preparation of Pike, soda her slicker lemon.

How to determine freshness of fish

Fresh fish has a bright, brilliant scaled, covered with a thin layer of transparent mucus. Glashing painting from light pink to bright red. Meat elastic, also pay attention to the abdomen, it should not be inflatable.

  • To eliminate the smell of Tina in red-pan, lake roach, crucia helps washing fish in a strong salt water solution before its preparation.
  • Rid a volim from a specific smell help cold water With vinegar, where it is necessary to lower the fish for 2-3 hours before cooking.
  • So that the skin of the catfish, the namilma and eel become light and clean, spread it with a mixture of salt and ash (1: 1) in front of the cut, hold in this form 10 minutes, then rinse with running water.
  • Easy the process of cleaning the fish will help salt. Sattail the fish with a large salt, then during cleaning it will not slip out of your hands.
  • When cooking salt, the fish is better in front of its preparation, then it will be more delicious and gentle.
  • So that the fish sticks to the pan during frying, and the oil was not sprayed, sprinkle a little salt into the grid.
  • More delicate taste Fish can be obtained if you cook it in water diluted with milk.
  • If you want to keep the shape of the fish during cooking, then tie it up with a twine and put down the abdomen.
  • A special flavor of fish will disappear if you add a little when cooking cucumber pickles. For Line and Carp, you can add fresh sweet pepper or chopping dill.
  • Improve the taste of fish intended for frying will help sprinkle with her lemon juice or table vinegar for 15-20 minutes before frying.
  • Salted fish should be soaked in frequently changeable water, and permanently withstanding in milk, bread kvass or tea.
  • For stuffing pike, it should be cut along the back.

How to cook river fish. Recipes

Fresh River Fish on Lattice

River Fish 4pcs, Lemon, Small Dill Bundle, onionchopped rings, salt, pepper mixture, mayonnaise

Remove gills and insides, clean the fish, rinse well and grasp the salt and a mixture of peppers.

In the area of \u200b\u200bthe ridge there are several cuts and a lemon is placed on the slices.

The fish itself inside and outside is failed by mayonnaise. In the abdomen put onion rings in large quantities and dill 2-3 sprigs.

Bake the fish on both sides on the grille over hot coals.

Here you can see how tasty cook in the oven

Fish baked with potatoes and eggs

Sudak fillet about 250 gr., boiled potatoes In the uniform 2 pcs. Tomato 1pcs, boiled eggs 2 pcs,

mayonnaise 2st. l., Cheese, grated on a small grater of 100g. lemon juice 2st.L., vegetable oil, white and black pepper to taste.

Fish fillet rinse, dry, sprinkle with lemon juice, grasp the mixture of peppers and salt.

Fry on vegetable oil until golden color. Clear potatoes and cut into circles. Tomato cut into circles. Eggs to rub on a large grater or cut into small cubes, then mix with mayonnaise, salt, you can add a mixture of peppers if desired, mix everything. On the baking sheet, lubricated with vegetable oil, lay out potato mugs, decompose the palic fillet, tomato circles, each layer sprinkle with grated cheese. Top to distribute the prepared egg mixture and bake in the oven at 180 degrees 8-10 minutes.

River Fish in Rustic

For 150 grams of fish, egg 1 pc., Cream 50 ml, fresh greens, salt and pepper to taste.

Take a fine river fish (Crucian or perch) will be cleaned, wash and dry. Then cut break in flour and put on a grid with melted oil, fry on both sides. Mix eggs with cream, fill in this mixture and send to the garden to baked. Before serving, sprinkle with fresh greens.

Fish is a unique product using which you can cook a huge number of different dishes. The simplest recommendations and advice will help everyone create a real masterpiece of culinary art from fish and please their loved ones useful menu.

From this article you will learn:

Fish is a product, loved by many not only due to its unique taste, but also useful properties.

The World Health Organization recommends eating a fish dishes 2 -3 times a week. Recent studies clearly proved the fact that regular use of fish dishes helps reduce the risk of developing heart disease by 30%.

The benefit of this product was provided by the high content in it polyunsaturated fatty omega - 3 acids governing the level of cholesterol in the blood and preventing the development of atherosclerosis. In addition, these substances have a beneficial effect on the state of the brain, the cordial-vascular system of the body.

Unlike meat food, which is hardly absorbed by the human body, the fish contains 15% of the full-fledged easily digestible protein, as well as substances that are necessary for the full metabolism: fluorine, copper, zinc, manganese and iodine.

In the healing nutrition, inexpensive fish varieties are widely used: Minttai, Pike, Navaga, Heck, Kambala, Carp and others. This fish contains a small amount of fat (no more than 3-4%), due to which their reception helps to quickly lose weight.

SAMI useful fish - This is a marine. It contains useful substances in it. In addition, when choosing a fish, preference should be given to small individuals, since the body of the fish is able to absorb (absorb) harmful toxic substances from water. In this regard, a straight pattern arises: more fish size is more toxic substance it has accumulated.

How to cook fish tasty?


How to cook fish tasty?

From the fish you can cook a huge number of dishes on the first, second, let's give pies, make gentle salads, Light snacks. Fish carcasters can be shed, bake, fry (in a grain and without a stick), cook, add to the preparation of stew ... Such a huge amount of dishes in which the fish may be present, is very simple: this product is easy to cook.

Our simple recipes will help everyone easily find an answer to the question: " How to cook fish?».

Recipes Cooking Fish


Fried "Golden" Fish with a crisp crust
  • Fish (in this case, you can take fresh river) clean, rinse, throw out insides. Special attention to pay not to damage the gallbladder. If the fish is small, then you can leave the head, if not - it is better to cut it off, and further use to prepare my oars.
  • Fry fish is better in breading (in flour). To do this, we mix flour with salt (to taste), you can add ground pepper, dry crushed dill, cumin, sage. This will help make a dish more fragrant.
  • On a preheated frying pan with butter, we lay the fish and fry to a golden crust on slow fire. To cover the frying pan can not be covered. Otherwise, the crispy fish will not work.
  • When applying for a table, a dish can be decorated fresh vegetables and greens.


 Gentle and juicy fish on the grill

For grilled frying, it is better to choose more fatty varieties of fish, which are not suitable for frying in a pan, since with such a method of preparation they turn into formless, unattractive pieces.

  1. Rinse fish, clean and cut into large pieces. Before the grill grill is thoroughly start and grate with oil. This is necessary so that the fish does not stick to the lattice.
  2. For taste and fragrance, fish can be soldered with spicy herbs or small slices of fresh lemon. From above it must be rubbed with salt and pepper.
  3. Fry the fish on each side of 10 minutes (if the pieces are large or very thick. That time the frying should be enlarged).

Tip: In order to avoid the adhesion of the fish to the lattice, it can be additionally wrapped with foil.

Fish barbecue in marinade


Fish barbecue in marinade

For cooking you will need:

Mackerel - 4 pieces of medium size.

Mayonnaise - 100 gr.

Soy sauce - 2 teaspoons.

Salt - 1 teaspoon.

Pepper ground red, black, or a mixture of peppers) - to taste.

Schuput - 1 tablespoon.

  • For the preparation of a fish barbecue, you can choose fresh-frozen mackerel. We defrun the fish, worn, remove the head, tail and fins. Carcass Cut along and reveal as much as possible. The inner part of the fish is sprinkled with a mixture of salt, sesame and pepper and leave.
  • Preparing marinade for fish: For this, mayonnaise mix with soy sauce.
  • Fish carcass lubricate the resulting marinade, after which we put a carcass in half so that the sauce is inside.
  • We fold the fish into the container, we lubricate the sauce from above, sprinkle with a dry mixture and leave in a cold place to marinate for an hour.
  • The grill is placed on the grill and put in a preheated oven.
  • We prepare for 20 minutes at a temperature of 180 0. After this time, the fish must be flipped over. Fry another 10 minutes so that the fish is twisted on the other side.
  • Feed fish on the table hot.

How to cook fish in the oven.

Cooking fish in the oven - the process is creative and largely can only be limited to taste preferences and lack of experience. Fish can be stuffed, in marinade, pieces, whole, layer, cake in foil or without it ...

Mackerel pieces in the oven


Mackerel pieces in the oven

For the preparation of this dish you need:

Fresh-frozen mackerel - 900 grams.

Ready mustard - 2 teaspoons.

Stren - 2 teaspoons.

Mayonnaise - 3 teaspoons.

Salt to taste.

  1. Clean the scumbers, rinse, remove head, tail, fin, black film in the trouser and cut into small pieces.
  2. Cooking sauce: 2 teaspoon of finished mustard, 2 teaspoon shoes, 3 teaspoon mayonnaise mix, add salt to taste. Everyone is thoroughly mixed, and the sauce is ready.
  3. We drag the form for the baking foil, we labeled pieces of mackerel and generously lubricate all the sauce (on taste preferences you can still slide). Cover the foil.
  4. We bake the fish for half an hour at a temperature of 180 0.
  5. We serve with a side dish: mint potatoes, rice, or even pasta.


 Delicate steak from humpback in the oven

Gorbowa - 700 grams.

Onion - 2 small heads (about 150 grams).

Cheese of solid varieties - 70 grams.

Soy sauce - 3 teaspoons.

Mayonnaise - 2 tablespoons.

Garlic - 1 teeth.

Lemons - ½ part.

Salt, ground pepper - to taste.

Vegetable oil - 1 tablespoon.

  • Form for baking we drag the foil in such a way that there is enough foil on one side. We will need it in order to cover the fish from above.
  • Lubricate foil with vegetable oil.
  • Onions cut half rings and a smooth layer put on foil.
  • Garlic grind: finely cut with a knife, rub on a grater or skip through the garbage. Lay out onion.
  • On the base of the bow and garlic lay pieces of pink salmon.
  • We water soy sauce and lemon juice, pre-squeezed from lemon.
  • Solim, Pepper, lubricate the entire surface mayonnaise.
  • Cover the foil and send it in the oven for 20 minutes at a temperature of 180 0.
  • While the fish is baked, we rub the cheese on the middle grater.
  • After 20 minutes, we take out the fish out of the oven, open the foil, sprinkle pieces of cheese and send it into the oven so that the cheese is melted. For this will be enough 10 minutes.
  • We serve a pinkish with fresh vegetables and greens.

Stuffed fish baked in the oven

This recipe successfully can be used to prepare fish of any large species.

Required ingredients:

Large fish - 1 kg.

Onions - 300 grams.

Salo - 100 grams.

Garlic - 3 big teeth.

Gelatin - 5 grams.

Seasoning for fish - 1 teaspoon.

Lemon juice - 2 tablespoons.

  1. Fish clean, rinse, remove the skin with a stocking.
  2. Separate fillets from bones.
  3. Onion mode on the part and slightly fry on vegetable oil.
  4. Onions, fat, garlic carefully grind in a blender before receiving a homogeneous mass.
  5. From meat, fish we prepare mince and mix it with a crushed bow and garlic.
  6. To the resulting mass add seasoning, gelatin and lemon juice.
  7. We leave to appease about half an hour. During this time, the gelatin will swell.
  8. The resulting miner fill the fish and fasten the cut.
  9. On the parchment, pre-lubricated with vegetable oil fit the fish.
  10. If the cooking process needs to be accelerated, it is recommended to wrap the fish in foil. In foil for cooking will leave about 40 minutes, without foil - a little longer. The most important thing is to ensure that the fish is pretenuating well.

Before serving the finished dish, decorate with fresh vegetables, thinly sliced \u200b\u200blemon, fresh greens.

Fish is a product from which it can be prepared by many dishes, and they will definitely become the most beloved and desired on each table. All that is needed for this: some patience, a bit of fantasy and a great desire to cook.

Cooking fish will be as fast as possible and will not deliver a lot of trouble, if you remember a few simple tips:

  • We act on the "Three P" system: "Clean", "acidify", "Salt".
  • Clean the fish from the tail towards the head.
  • If the scales are poorly cleaned, it is necessary to dip the fish in hot water.
  • Fish, weighing up to 200 grams can be prepared with your head, from 200 grams - up to 1 kg, cut off.
  • For giving rise to a deep incision of the pulp at the edge of the gills and refresh the vertebral bone. When separating the head, getting rid of most of the insides. The remains are easily removed, and there is no need to cut the abdomen.
  • When flavoring fish, spices must be taken into account by their strong effect on the taste. finished dish. The excessive amount of spices will lead to the fact that all fish dishes prepared by you will have the same taste.
  • With frying the skin from the fish should not be removed. And for frying it is better to use a frying pan with a thick bottom.

The question how to cook fish, today many mistresses are asked. After all, the prices for fish products in our stores now bite, and fear of spoiling a fish in improper preparation sometimes forces some owners at all refuse to include fish dishes in family menu. But these fears are completely in vain! Well, right, how can I be afraid of cooking fish dishes in Russia, where the traditions of fishing and the preparation of a rich catch of the centuries were improved and rejected by our ancestors? Believe the word, cook the fish so that it turns out to be juicy, tender, fragrant and very tasty, it is not at all difficult, the main thing is to know and remember some of the simple rules and culinary subtletieswho went to her inheritance from our grandmothers. They also knew exactly how to cook fish, but not just cook, but make it a real decoration of the table, the main dish both the festive and everyday menu.

Of course, not only Russian, but the whole world kitchen is rich in the most diverse methods Cooking fish dishes. Nevertheless, the Russian fish cuisine is favorably distinguished by its originality, clearness and proximity to our modern idea of \u200b\u200bhow and what can be cooked from fish. In general, the popularity of fish dishes in our country is not entirely difficult to explain. Historically, the Slavic tribes settled along the banks of the rivers, who not only served them as a natural protective barrier from enemies, not only by transport arteries for a trading message, but also a rich source of excellent useful and delicious fish products. After all, today fishing is one of the most common and favorite entertainment, and entertainment and useful for household, and pleasant to consolidate the stomach.

It is not necessary to forget that the traditional church posts contributed to such widespread the most diverse dishes from fish, when fish dishes were allowed to serve almost all days to the table, except, not, especially strict lean days.

It so happened that the incredible wealth of the assortment of fish dishes is not just a tribute to fashion, and the existing tradition, a whole layer of our own history, which firmly arrived in our culture and, of course, in our kitchens. What fish dishes do not offer us Russian cooking: here is boiled fish, and baked, and roasted; Fish steaming, which was preparing in a pan, covered with a lid; Here and the Fish "Chenya" - stuffed with porridge, and the Fish "Tel" - stuffed with the fishing minced meat. Yes, and methods for feeding the fish were distinguished by a considerable diversity: the fried fish was served under berry, onion or cabbage sides, watered with brine, vinegar or lemon juice. Steam fish was served with pickles, lemons and spicy herbs. Baked fish in fragrant nut butters, but not forget about fragrant herbs and a wide variety of spices. And how many fish Pirogov And pies, squelch, Zaras and Rybnikov reached our days in their almost unchanged form! And today, the traditional fish Russian cuisine is still popular and loved by the people, as well as many centuries ago.

That is why the site "Culinary Eden" decided to collect and record the most important advice and the secrets of preparation for you, which will even help the most inexperienced mistresses to join the traditional Russian cuisine and learn how to cook fish.

1. Today, you can find almost anyone, even the most exotic ocean fish, but most of us give our preference to more familiar river or sea fish. River fish is available to us in the most recent form throughout the year, especially in this lucky who is fond of fishing, and those who have familiar fishermen. From the sea fish, the river is characterized by a more pronounced taste and aroma, although the abundance of small bones and often tough scales somewhat complicates the preparation of river fish. The sea fish, much more delicate taste and easy to prepare, most of us are available only in frozen form. After all, periods of industrial harvesting of many types of marine fish are strictly limited to certain times of the year, and the delivery of such fish from remote seaside areas to the central areas of our country in fresh or chilled form is almost impossible.

2. Choosing a fresh or cooled river fish, especially closely follow its freshness. Good fresh fish It has a slightly wet brilliant scales, transparent convex eyes, bright red gills, her carcass is dense and elastic, and the smell is lightweight, with notes of river water and algae. If the fish offered to you, it is clearly unsaveatted by the aroma, the smell of "fish" or the amusing, if her eyes are impossible and the lane, the gills are faded or, on the contrary, too dark, scales are muddy, and the carcass is sluggish, thrown, with a swollen belly - refuse to buy, from stupid fish delicious dish It will not be able to prepare, but to poison such a fish is simpler.

3. If your choice fell on frozen sea fishFirst of all, make sure that the layer of ice covering the carcass, thin and completely transparent. White, too thick, more like snowy layer of ice will tell you that the fish was stored wrong, and she may have been defrosting and secondary frost. From buying such fish it is better to refuse. It is also not worth buying frozen marine fish if its carcass has explicit numerous traces of damage if the carcass is not completely covered with ice, and the open parts of the fish are pretended and darkened. Develop a frozen marine fish is necessary at low temperatures by placing it in the lower separation of the refrigerator. This will allow your fish to fully preserve their taste, juiciness and softness.

4. Cleaning fresh river fish from scales often turns out to be real torture for many owners. But this is nothing complicated! The secret of neat cleaning is very simple: place the fish into the plastic bag head down, tightly take the tail behind the tail with one hand, and arms the other hand to the usual tablespoon; Remove the scales with a spoon, starting with the tail of the fish, right on top of the package - so all the scales will remain in the package, and you will need only to slip and roll out a clean fish. There is another way to clean the fish from scales, not blurring with it all the kitchen: dial the full water sink, immerse the fish in the whole into the water and clean it from scales using a special grater to clean the fish - the whole scales will remain in water, and not split across the kitchen . The second method has its own minus - launder the shell from sticky scales, without closing the drainage, the occupation is not the most pleasant.

5. With scales coped? Now your fish must be stored and, if necessary, to be divided into fillets. To turn out the fish, gently cut the abdomen with a thin sharp knife, from the anal hole to the head. Be careful: cutting the abdomen, try not to damage the gallbladder, which is located next to the liver, close to the head of the fish! Remove all the internals from the fish's abdomen and carefully scrape the black film and blood clots from the inside near the ridge. Then remove the gills: just pull them out with your fingers, slightly trimmed with sharp scissors if necessary. Ringed fish thoroughly flush from the inside and outside under the jet of cool running water, then drain the fish, glowing it with paper towels or napkins, and sprinkle with a small amount of lemon juice in the end or table vinegar - It will improve the taste of fish and relieve it from a specific smell.

6. For some recipes, you will need not a whole carcass of fish, but only its fillet. Of course, a finished fillet can be bought at any store, but the trouble is that by buying fillets, you will not be able to make sure that the fish with which this fillet was filmed was fresh. At the same time, it is not entirely difficult to remove fillets with fresh fish. You only need a convenient cutting board and a sharp thin knife. First of all, clean and turn out the fish, head and the tail do not cut off. Put the fish carcass on the board and make a deep transverse incision immediately under the habia. Get the knife into this incision and, holding a fish for the head, neat movement along the ridge cut the piece of fillet. Turn the fish and repeat. You got two pieces of fillet without bones on the skin. To remove the fillet from the skin, put the skin fillets down, and then, holding the skin from the tail with a fork, keep the fillet at the very edge and in one movement, tightly pressing the sharp knife to the skin, cut the fillet. Here, by several simple movements of a sharp knife, you easily got a great fret fish fillet without skin and bones.

7. Very often, the hostesses complain that with frying even brenited in flour fish sticks to a pan and falls apart in pieces. You can avoid this using a small culinary tricks. Clean, rinse and drain your fish. If desired, soda is spice, but do not solitize. In the pan warlight a couple of tablespoons vegetable oilAnd then sprinkle the bottom of the frying pan with a large salt. Lay out the fish on the salt and fry, depending on the magnitude of the carcass, 5 to 10 minutes on each side, on medium heat. With this method of frying, the breading of your fish will not be required at all, it will never stick to the bottom of the pan, and the salts do absorb exactly as much as necessary. Try it is very simple and tasty!

8. Delicious carp, "chained" buckwheat across the old Russian recipe. Two medium-sized carps Clean scales, gut and remove the gills. Do not remove the head and tail, milk, if they are, be sure to save. On a strong fire, split the dry frying pan, pour ½ cup of buckwheat and rent for a minute, stirring often. Then pour one glass of boiling water, add a pinch of salt, reduce the fire to the smallest and boil buckwheat under the lid until all the water is absorbed. Groats should be slightly unsolved, slightly crunchy. In a separate frying pan, heals 2 tbsp. Spoons olive oil, Add one crushed onion and fry until golden color, then add fish milles chopped with small pieces, and fry, stirring, a couple of minutes. Remove from the fire, shift to buckwheat, add 2 tbsp. Spoons sour cream, one crushed clove of garlic and 1 tbsp. A spoonful of greenery dill. Stir and cool slightly. Tightly fit the carps with buckwheat minced meat and put on a lubricated oil and sprinkled with a large salt baking sheet. Bake in the oven preheated to 200 ° for 15 minutes, then remove the carps from the oven, lubricate the sour cream and return to the oven for another 20 minutes.

9. Pike often swears for rudeness of meat and a special taste. And completely in vain! Properly cooked pike turns out very juicy and tasty. Try cooking paired pike with sour cream and horseradish. Clean scales and pay one pike weighing about two kilograms. Cut the head and tail, and pike carcass cut into large portion slices, put in a deep basin and fill with cold milk. Leave for 3 hours, then rinse with water and drain. Squeeze from juice 8 tbsp. Spoons of grated horseradish (best of all fresh, but can and canned table). Juice do not thump! In the scenery melt 3 tbsp. Spoons of grained or butter, add a horseradish and roast to golden color. A deep frying pan with a thick bottom. Lubricate the creamy oil, sprinkle with salt, lay out pike pieces, sprinkle with black pepper. Top on the fish lay out fried horseradish and put a pair of laurel leaves. Mix together 800 grams. Sour creams and all squeezed shrine juice, slightly sprinkle and pepper. Fill fish with a sauce, cover the frying pan with a lid and put on the smallest fire for 30 minutes. After the expiration of time, remove from the fire and give it another 10 minutes. Serve with boiled potatoes and pickles.

10. Very easy to cook delicious perchBaked with lemon. Clean, pay and cut down two kilograms of pike perivide. Mix together 2 hours. Spoons of salt, ½ h. Spoons of black pepper, ½ h. Spoons of ground cardamom, 1 tsp of dried duck. Sutitate the resulting mixture sickness pieces and leave in a cool place for 30 minutes. Cut a couple of lemons with thin circles. Take a piece of foil, put a small piece of creamy oil on it, two pieces of pike perch and a couple of lemon sliced. Tightly wrap the foil ends to the top. Repeat so with all the remaining pieces of fish. Put the fish, wrapped in foil, on a baking sheet and place an oven for 40 minutes warmed up to 180 °. Get ready to get out of the oven, expand the foil, sickness sickness pieces on plates and pour the resulting crop lemon sauce. On the side dish, feed boiled potatoes with fresh dill and creamy oil.

And on the pages of "Culinary Eden" you can always find even more useful Soviets and proven recipes that will definitely prompt you how to cook fish.

Fish dishes are considered indispensable. The fact is that only this product is able to give a person many necessary nutritious and valuable vitamins and minerals. It's not for nothing long until today, specialists, developing the menu, turned on fish culinary sizes twice a week. Such a diet is considered correct.

Eating fish dishes contribute to the prevention of myocardial infarction, and also benefit to work with the heart, brain, bone system. With a properly designed menu, where, of course, the human skin cell fish should be better held by moisture, which favorably affects health as a whole.

There is plenty delicious treats From such a product. In general, the fish is remarkably combined with any ingredients, it is only necessary to choose them correctly. To prepare a pleasant food, it is best not to move away from the prescription card. Such culinary delights are prepared in different ways.

Some cooking dishes take no more than half an hour, while others may require more effort and time, it all depends on the selected recipe. As a rule, frying, cooking and quenching does not take more than half an hour. Stuffing and cooking the fillings a little longer, all this also depends on the experience and skill of the hostess.

Fish is very tasty after baking, especially if it is preparing in the oven and foil. The dish retains the maximum vitamins and the valuable properties of its composition. You can prepare such a dish with pieces by adding vegetables to them and wrapped each portion in foil separately. Fish impresses with its juice other ingredients and useful and juicy treats.

If we talk about salted fish, then it can be noted that today it is difficult to visually choose the product to your liking. That is why ambassador at home is so common and enjoys a success in housewives. The advantage here is the fact that you can add spices at your discretion. But it should not be noted that the fish is easy to choose from a fresh, living diet.

For what should be paid attention to the consistency, it must be elastic. The eyes of the product should not have blood engines. The carcass of the product must be a whole, and scales shiny. If there are no such important signs, then you should not buy goods and prepare dishes from it. Most likely, fish froze many times.

30.12.2019

How to spend salmon at home fast

Ingredients: salmon, salt, sugar, peas pepper

Sharp delicious so At home, it is much easier than you may seem. Examine our recipe - and make sure about it.

B] Ingredients:
- 250 g of salmon;
- 30 g of salt;
- 7 g of sugar;
- Pepper peas to taste.

22.11.2019

Incomparable taste of low-headed salmon do it yourself

Ingredients: salmon, salt, sugar, pepper

Homemade low-headed red fish always gets better shop, the main thing is to cook it correctly. But with this we will be happy to help you.

Ingredients:
- 400 g of salmon;
- 40 g of salts;
- 15 g of sugar;
- 0.5 ppm pepper peas.

07.11.2019

Salmon fried in a frying pan

Ingredients: salmon, lemon juice, olive oil, salt, pepper

If you want to impress your guests or pampery home, prepare fried so. This dish will certainly like everyone!

Ingredients:
- 250-300 g chilled salmon;
- 1-1.5 tbsp. lemon juice;
- 1-1.5 Article. olive oil;
- salt to taste;
- Pepper to taste.

26.10.2019

How to make the filler from the pike perch so that the broth was light and do not groin

Ingredients: pike perch, onions, carrots, garlic, bitter pepper, Verzhus, Thyme, pepper peas, olive grass., lemon, quail egg, salt

The filler from the fish, and in particular the pike perch, it turns out very tasty and appetizing if it is properly cooked. We will gladly share with you excellent recipe This dish.
Ingredients:
- 1 head peak;
- 200 g of Sudak fillet;
- 1 bulbs;
- 1 carrot;
- 1 garlic slicker;
- 0.25 bitter pepper;
- 2-3 tbsp. versius;
- 0.5 ppm thyme;
0.5 ppm peas;
- 1.5 ppm Olive herbs;
- lemon;
- quail eggs;
- salt;
- Pepper.

09.10.2019

Dorado in the oven with lemon

Ingredients: Dorado, lemon, leaf Lavra, olive oil, greens, salt, pepper

A baked dorado with lemon turns out beautiful and tasty. Such a dish is suitable for everyday life and for holidays and will certainly enjoy your home and guests.

Ingredients:
- 350 g of dorado;
- 40-50 g of lemon;
- 1-2 laurel sheets;
- 2-3 tbsp. olive oil;
- 5 g of greenery;
- salt to taste;
- Pepper to taste.

04.10.2019

Dorado with potatoes in the oven

Ingredients: Dorado, potatoes, oil olive, greens, lemon juice, salt, pepper

Prepare Dorado so that it turns out tasty, it is quite simple - our recipe will teach you how to bake this fish in the company with potatoes in the oven.

Ingredients:
- 300-350 g dorado;
- 500 g of potatoes;
- 30-40 g of olive oil;
- greenery to taste;
- 2 tbsp. lemon juice;
- salt to taste;
- Pepper to taste.

16.09.2019

How to bake the pike in the oven fully to be juicy

Ingredients: Pike, Pepper, Tomato, Love Love, Pepper Black, Paprika, Salt, Olive Oil

Bake the pike in the oven is not difficult, it is difficult to make it so that it is juicy. In our recipe, it is described in detail and step by step, how to achieve this.
Ingredients:
- 600 g of pike river;
- 1 red pepper;
- 2 tomatoes;
- 2 laurel sheets;
- Bell pepper;
- Sweet paprika;
- salt;
- olive oil.

13.09.2019

Church baked in the oven

Ingredients: pike, lemon, parsley root, onions, carrots, dill, black pepper, salt, olive oil

Ingredients:
- 1 kg pike;
- 0.5 lemon;
- 1 parsley root;
- 1 bulbs;
- 1 carrot;
- 1 bunch of dill;
- black pepper;
- salt;
- olive oil.

05.09.2019

How to quickly clean fish from scales at home and do not swap the kitchen

Ingredients: a fish

Cooking the fish is tasty sometimes it is easier than cleaning it from scales. In this case, our master class will help you, who will tell how to do it simple and quickly.

Ingredients:
- a fish.

14.08.2019

How to clean the perch quickly from scales

Ingredients: perch

In the process of cooking, the hostess fish do not like to clean it most. But so that you are not worried about this process, we have prepared for you a master class cleansing perch from scales - very fast and completely simple.
Ingredients:
- Perch.

09.08.2019

Flip from perch

Ingredients: Sudak, gelatin, salt, leaf bay, pepper peas, spices, lemon, boiled egg, parsley

The fisheries always turns out delicious, so that it can be safely served on any festive table - such a snack will always be appropriate. And the filth is preparing not so difficult, as it may seem.
Ingredients:
- 250 g of Sudak;
- 1.5 tbsp. gelatin;
- 1 \\ 5 ppm salts;
- 1-2 laurel leaves;
- 5-6 black pepper peas;
- 1 \\ 5 ppm spices;
- 2-3 lemon slice;
- 0.5 boiled egg;
- 4-5 parsley twigs.

08.08.2019

How to cook Sybas in the oven in foil with lemon

Ingredients: Sybas, Lemon, Greens, Salt, Olive oil

All fans of fish dishes will certainly like Sybas baked in the oven. It is perfectly combined with greens and lemon, so please add them, you will not regret.
Ingredients:
- 350-400 sibas;
- 4 slice of lemon;
- 0.5 beam of greenery;
- salt to taste;
- pepper to taste;
- 2 tbsp. olive oil.

01.06.2019

Pike baked in overall

Ingredients: pike, butter, salt

Pike can bake in the oven, and entirely - so it looks very appetizing and festively. Yes, and the taste of such a dish you will certainly like it, especially if you do everything as in our recipe.

Ingredients:
- 1 pike weighing about 1.5 kg;
- 2-4 tbsp. butter;
- 0.5 - 1 tbsp. Salt.

01.04.2019

Okroshka with fish

Ingredients: Red Fish, Potatoes, Egg, Cucumber, Radish, Onions, Aaran, Sour, Salt, Pepper, Lemon

A wonderful alternative window with sausage or meat will be the option with fish, or rather - with red weakly saline fish. This first dish will not leave anyone indifferent, so you will see!
Ingredients:
- 100 grams of weakly salted red fish;
- 1 potatoes;
- 1 egg;
- 1 fresh cucumber;
- 3 pieces of radishes;
- 2 pieces of green onions;
- 250 ml of airan;
- 1 tbsp. sour cream;
- salt to taste;
- pepper to taste;
- lemon juice to taste.

24.03.2019

Salaka spicy ambulance at home

Ingredients: Salaka, salt, pepper, laurel, mustard

Single salting fish - always better than buying in the store. So if you like a delicious Salak spicy ambulance, then prepare it at home, using our simple recipe.
Ingredients:
- 500 gr Salads;
- 30 grams of cook salt;
- 2-3 pieces of fragrant pepper;
- 5 pcs pepper peas;
- Bay leaf to taste;
- 0.5 ppm Mustard beans.