There are quite a number of ways to prepare fish. Some species of fish better than fried, others have better taste, as boiled, some perfect for frying on a grill, while others have fine taste of being smoked. In general, small fish fry better and larger - boiled. Fish with a lot of fat, such as salmon and eel, is an excellent barbecue and smoked, but those same processes used with non-oily fish, make it dry and tough.
Boiled fish
Boiled fish will benefit all. The best way to cook fish as a whole as to preserve its taste and nutrients. Typically, boiled fish with scales. The waters in the cooking of the dishes to pour just enough to cover the fish. Sol put up to 15 - 20 g per 1 liter of water. For taste in soup, you can add pepper, dill, onions. The water temperature when cooking fish support slightly below the boiling point - about 90 ° C. Brewing at high heat continues at a rate of 2 min. 1 kg of fish, then boil until it leaves little willingness on the fire, tightly covered dish lid. The fish is ready, if slightly separated her dorsal fin. Major Boiled fish easily crazy. If you prefer fish can be saved as a whole form, filling her belly wet parchment paper and tied fishing twine.
When cooking must be borne in mind:
1. The fish comes to preparedness, with water temperature 65 - 70 ° C (so that water does not necessarily boil).
2. Time of cooking fish depends on its thickness, than by weight.
3. In fish, which is prepared to couples remain taste better than boiled.
4. Scales of fish prevents dissolution of nutrients in a broth.
Fried fish
The most usual method of cooking fish - fried it in the pan. For frying suitable for almost all types of fish. Pan should be thick and always clean. First, fish fried at high heat that formed a nice golden crust color, and after that it fire on low heat until ready. Previously fish could roll in flour or in the batter. Roast whole fish, cut into pieces or fillets. Small fish such as sprat, roast a whole. You can also roast entire small perch, etc. The fish, for deep frying a whole, usually roll in flour. Fillet of a big fish fry or cut into pieces. Fillet, for example: pike, whitefish, pike and salmon, advise on the possibility of a whole roast. Salmonidae and whitefish, toasted skin, tastier.
Pickling fish
Hot pickling fish:
The fish placed in the marinade in raw form. Boiled pickled fish: the fish until ready to boil the water with the addition of vinegar, salt and spices. In the closed form. Then put it in jelly, seasoned with vinegar. Fried fish marinated:. fish fire on vegetable oil and place in cooled marinade.
Cold pickling fish:
Preparing fish for pickling.
The fish Marina just gut or cut into fillets. Fish should be fresh, it must be processed in accordance with the rules of hygiene.
Marinade:
Wine vinegar (10 percent) - 500 grams, a large salt - 100 g,
sugar - 200 grams
Onions - 60 g
dill - 1 g,
sweet peppers - 3 g
Bay leaf - 1 g,
mustard seeds - 1.5 g
water.
How to prepare:
Salt is soluble in boiling water. Add sugar and cool water. Pour vinegar and add water enough to get 1 liter marinade. Then the solution to spices and mix.
Cooking fish in the marinade:
Weigh the fish and put it in dishes, for pickling. The fish pile prepared marinade. Number marinade weight must equal the weight of the fish. The fish in the marinade every day thoroughly mixed. Fish is ready to eat in 3 - 5 days at a temperature of pickling 10 - 12 ° C.
The processing of fish marinated for storage: Commodity fish removable from the marinade and shifts cut into fillets or pieces of dishes for storage (in glass or plastic banks). Then pour the fish marinade, banks are tightly closed lids and carrying in a cool place for storage.
Storage:
Pickled fish chronic in a cool place, with 2 - 10 ° C. A good place to store - a refrigerator. The maximum term storage of 3 - 6 months.
Fried fish on the metal grid
The fish can cook on a metal grid, lattice or a metal sheet with the slotted screen. Fish cooked in this way - delicious food and healthy food. For frying on an open fire are usually fatty fish: sprat, bream, salmon. You can roast whole sprat, bream and small whitefish. Since crab and whitefish fry should be removed before the scales. The fish, for deep frying a whole, sprinkle heavily with salt for 1 - 2 hours. before its preparation. Before doing fried dried fish, sprinkle spices such as red and black pepper, and add a little lemon juice. Major pieces of fish or fish, fried grease before the plant or butter. The temperature grid can be checked with pieces of fish - if he cleave, the grid is not hot enough, but if the grid is overheating, the piece burn. Before the roast mesh, lattice or iron sheets, clean and lubricated with oil. During frying small fish and thin pieces of fish sprinkle with salt fine grinding, fire to preparedness. Thick pieces of large fish fillets and require bringing to readiness. To do this, use the oven. To fish survived juicy, it must pour fat. Most paint a fish that has just fry on the grid.
The fish in the oven
Stewed in the oven
Fire - it is half fried and half cooking. The fish can fight in two ways: first fire, and then braise in the oven until ready or are to fire in the oven. To extinguish the fire needs a deep bowl or saucepan.
You can extinguish nearly all fish species, such as: pike, cod, crab, whitefish, sprat. The fish can fight with different vegetables.
The fish gut, the fillet cut necessarily. At the bottom of the pot put the cut: carrots, celery, onions and leek. The fish lay on top, sprinkle it with salt and pepper to taste. Add water, fish broth or white wine so much to cover the bottom of the pot. Cover pan with a lid and place in oven (175 ° C). The fish stew, until meat fish will not be easily separated from the bones. The fish can fight with broccoli sprouts, tomatoes or mushrooms.
Roasted in the oven
For hot in the oven good example: bream, ide, pike, sprat, as well as medium-sized salmon fish.
The fish gut, clean of scales and placed in deep pan. On top of the fish can be sprinkled rusk. The fish fry in the oven at 220 ° C. When there is brownish crust, its wet fish broth.
Lean fish with stewed in the oven, may be starting vegetables or mushrooms, then it gets more juicy. Drying in the oven fish can be avoided if wrapped in foil.
