Vomer is a very strange looking fish and even frightening. Recently began to appear in markets, supermarkets and specialty beer shops. And everything new is certainly interesting to try.

And if many fish that were once unusual for us, such as dorada, are not so exotic for some time now, then the vomer is not yet well known.

We came across only smoked vomer, but they say they also sell dried vomer, and sometimes raw.

This fish is not river and not even sea, it is ocean. And the ocean fish is known to be the healthiest.

Although the fish has such a threatening appearance, it belongs to the familiar horse mackerel family. At the same time, the vomer has its own characteristic distinguishing feature - a steep high forehead and a specific jaw protruding forward. That is why Vomer cannot be confused with another fish. The scales are absent, but there are thorns on the fins and abdomen.

Vomer has a rather interesting taste. The fish is not dry, oily. The meat is firm, but tender and non-fibrous with a light smoky aftertaste. Very tasty!

Of course, vomer is ideal with beer as a snack. But it is no less good in combination with boiled potatoes and green salad.

In our family, this smoked fish was to everyone's taste, now I want to try the dried vomer. Yes, and would buy raw with pleasure, I even looked after the recipes.

Output:

Vomer is a delicious ocean fish. Worthy of praise. We will buy and recommend you to try.

You may be interested in this:

Other fishy experiences.

smoked vomerrich in vitamins and minerals such as: vitamin B2 - 63.9%, vitamin B6 - 13.5%, vitamin PP - 14.5%, cobalt - 1300%, manganese - 21.5%, copper - 53%, molybdenum - 38.6%

Why is smoked vomer useful?

• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine \u200b\u200bin the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

You can see a complete guide to the most useful products in the appendix

Fish vomer is prized for its beneficial properties. It is tasty, low-calorie, perfect as a beer snack. We will consider the popular recipes for cooking this inhabitant of salty reservoirs in our article.

Womer, what kind of fish? Many, seeing it on store shelves, are scared and do not dare to buy. But in vain. Vomer is also called the moon fish, because of its unusual color and shape.

• The body of the fish is flattened, wide. Its peculiarity is only 2 fins (abdominal and pectoral).
• It lives only in the Pacific and Atlantic Ocean. Prefers to keep in packs.
• He goes out hunting only after sunset.
• Vomer belongs to the family of predatory fish. It feeds on molluscs and other small marine organisms.

Why is vomer fish useful for the body?

Vomer is a lean fish and a good source of protein. It is allowed to eat it even for those who are on a diet or adhere to proper nutrition.

Its meat contains omega fats, calcium, iron, zinc, vitamins. Of course, the concentration of substances in the finished dish largely depends on the way it is prepared.

Many gourmets prefer to smoke vomers at home. In this case, some of the beneficial properties are lost, but the fish turns out to be tasty and aromatic. How to cook fish in this and some other ways, we will consider further.

How to fry deliciously in a pan

When fried, vomer meat turns out to be the most tender and unusually juicy, and fish is prepared very simply.

We need the following products:

• fish - 3 pcs.;
• chicken egg - 1 pc. (for those who prefer diet food, you can take 2 quails);
• bread crumbs or flour - 50 g;
• a mixture of herbs;
• salt;
• garlic - 2 heads;
• vegetable oil.

On average, three carcasses will weigh 1.5 kg by weight. Remember that fish have a big head and there will be a lot of waste.

Cooking process:

1. Peel the fish from the skin and entrails, cut the fillet into small pieces 7 - 10 cm wide.
2. Use a whisk to beat the egg until light foam forms.
3. Heat oil in a skillet. Many chefs suggest adding minced cloves and dried herbs at this stage. They will put the juice into the oil, and the fish will turn out fragrant, with an interesting flavor.
4. Dip each bite of vomer in an egg and bread crumbs, remember to add salt. Fish meat itself has a sweetish taste, poet
5. Fry the portions without the lid closed for a delicious, crispy crust. Roasting time - 5 - 7 minutes.

Fried vomer fish prepared according to this recipe is juicy and retains its useful properties. The calorie content of the dish is 140 Kcal.

Oven baking recipe

For those who prefer to eat dietary meals, you can offer a recipe for vomer, which is baked in the oven. The cooking process will take you up to 20 minutes.

Ingredients:

• fish - 4 carcasses;
• any vegetable oil - 30 ml;
• herbs;
• greens;
• lemon;
• salt, spices.

Preparation:

1. You need to start by gutting the fish. Remove entrails and skin, cut off fins.
2. Fry the carcasses for 1 minute on each side. This will give them a beautiful shade and a delicious crust.
3. Cover the baking sheet with parchment, put the fish.
4. Drizzle with lemon juice.
5. Bake for 15 minutes at 180 degrees.

Serve the fish with herbs. You can also make a vegetable pillow. Ideal combination: carrots, onions, celery.

It is better to choose a side dish for such a dish in the form of mashed potatoes or rice.

Vomer fish soup

From marine species of fish, the ear comes out lean, but very tasty. It is brewed according to a classic recipe with the addition of spices and herbs.

But today we want to offer an unusual Dalmatian vomer soup. It is popular in fish restaurants and is prepared in a rather unusual way.

Ingredients:

• fish - 1 kg (you should not take less, since the vomer is low-fat, the broth will not come out too saturated);
• carrots - 150 g;
• potatoes - 4 pcs.;
• onions (onions and green feathers) - 200 g;
• vegetable oil - 50 ml
• dry herbs;
• lemon;
• flour - 100 g;
• salt pepper.

The cooking process takes 45-50 minutes on average:

1. Cut the onions into small cubes, start frying over low heat.
2. After the onion is clear, add the flour. This will give your food an unusual flavor without the need for a sauce. It will take 2 - 3 minutes to fry. Make sure that the flour does not burn, otherwise bitterness will appear.
3. Pour 1.5 liters of filtered water into a saucepan, wait for it to boil.
4. Add potatoes and carrots, cut into small cubes or half rings. Many chefs recommend using the julienne type. In this case, the vegetables retain their taste as much as possible, do not boil over.
5. After 10 minutes add the prepared fish. Fins, skin, gills, and tail must be removed from the vomer. But the head is better to leave.
6. Carcasses should be boiled, on average, 15 - 20 minutes, constantly collecting foam.
7. Remove the vomers and add only fish fillets to the broth.
8. Squeeze juice from half of lemon, add to soup and cook for 2 - 3 minutes.
9. After, put finely chopped green onions, herbs, spices.
10. Turn off the stove and cover the soup with a lid to infuse.

This unusual soup is replete with a variety of flavoring colors, it turns out to be rich and very unusual.

It is better to cook such a dish in a slow cooker or in a special stewing dish.

The cooking process is pretty simple:

1. Cut the onion into half rings.
2. Grate the carrots on a coarse grater.
3. Cut the fish into small pieces.
4. Add sour cream.
5. Salt and pepper the dish.
6. Start the extinguishing process.

The cooking process is 20 - 25 minutes. This dish is so simple that even a novice cook can cook it.

Smoked vomer at home

Many gourmets prefer to eat smoked vomer. It goes perfectly with a glass of cold beer.

Ingredients:

• fish - 4 pcs.;
• barberry - 100 g;
• salt - 50 g;
• sugar - 10 g;
• spices, herbs;
• olive oil - 20 ml;
• water - 0.5 l.

Cooking process:

1. In order for the fish to be stored for a long time, it must first be slightly salted. Take a plastic container, place barberry grains and dry juniper (berries) on the bottom.
2. Add salt, sugar, spices to the water. Make sure the crystals dissolve.
3. Pour the brine over the fish and place in the refrigerator overnight.
4. Take out the workpiece, dry it with a towel, brush it with plenty of oil and put it on the wire rack in a multicooker.
5. Select the Cold Smoked program.
6. After 1.5 hours, the snack will be ready.

You can also smoke such fish on the grill or in a special smokehouse.

Vomer is a fish that belongs to the horse mackerel family. It has a high taste and is good in any form: fried, boiled, stewed, dried. Vomera can also be smoked hot or cold.

Useful properties and taste

Vomer contains very little fat, about 3% and 18% protein. Also, the meat of this fish contains vitamins of groups A, B, E, iodine, iron, phosphorus, sodium, zinc and potassium. 100 g of vomer pulp contains only 112 kcal.

The most prized meat of the vomer, which is found in the Pacific Ocean: its pulp is dense (the fish does not lose its shape) and at the same time soft. Those people who have tasted the meat of this ocean fish note that it has an interesting taste: the pulp is not dry, moderately fatty, tender.

In Russia, this fish is most often used as a snack for beer, either dried or smoked. It is prepared at home most often by hot smoking, but sometimes cold. In order not to engage in cold smoking yourself, you can buy this product from local wholesalers, small companies engaged in the preparation of fish. It should be noted that vomer is often on sale, along with the more famous marine and lake representatives of the fish world.

After cooking fish by smoking, most of its useful properties are lost, but the result is a delicious product.

Hot smoked recipe

To prepare vomers by hot smoking, you need to prepare the following ingredients:

• fish - 1 kg;
• salt - 100 g;
• a mixture of spices for fish - 2 teaspoons;
• ground black pepper - a small pinch;
• freshly squeezed lemon juice - 2 tablespoons;
• bay leaf - 3 pieces.

Fish carcasses must be completely thawed before cooking. If possible, it is advisable to find fresh fish. The fish is cleaned, all entrails are removed from it.

First, the vomer needs to be salted. To do this, prepare a curing mixture by mixing salt, spices, ground pepper and bay leaf broken into pieces. Sprinkle the pieces of fish with the resulting mixture, pour part of the mixture into the abdomens.

Then you need to put the fish in plastic containers, sprinkle with lemon juice, cover the containers with lids and leave in the refrigerator for 8-10 hours to marinate.

When the fish is salted, rinse the curing mixture off the fish with clean water and pat dry with paper towels. Leave the pieces to air and dry for 2-3 hours.

Prepare the smokehouse: put alder chips in a thin layer in the chamber, and put a tray on top to collect the dripping fat. A grid for food is fixed in the chamber, lubricated with vegetable oil. Note that the chips should be slightly moistened before use so that they do not catch fire under the influence of high temperatures.

Pickled and dried vomer pieces are placed on the wire rack. They must be placed in one row so that there is no more than 1 cm distance between them.

The capacity of the smoking chamber is closed with a sealed lid, heating is turned on. The fish is smoked for 1 hour - the first 10 minutes the temperature should be in the range of 100-110 ° C degrees, then it is lowered to 80 ° C degrees. When the smoking process stops, open the lid of the smoker and let the fish cool to room temperature.

The finished smoked vomer should be left outside for airing for 2-4 hours. This will allow carcinogens to disappear and cool the product to an acceptable temperature for consumption.

Cold smoked recipe

Unlike hot smoked fish, which do not last too long, cold smoked vomers can be stored for several weeks under proper conditions. The cooking time in this case is significantly increased.

To prepare cold smoked vomers, you need to take the following products:

• fish - 1.5 kg;
• bay leaf - 2-3 pieces;
• salt - 3 heaped tablespoons;
• ground black pepper - 1 teaspoon with top.

Wash the fish, gut each carcass. Since cold smoking provides for the vertical position of the product, then each fish in the future needs to be strung on a special culinary twine.

Rub each carcass with salt, sprinkle with pepper and broken laurel leaves. Place in a deep container and cover with a lid. Set the oppression on top, leave for 3-5 days, so that the fish is thoroughly marinated.

When marinating is complete, remove any remaining salt. To do this, place the vomers in cold water and soak for 10 hours. In this case, every 2 hours you need to change the water.

After that, hang the carcasses of the fish in a well-ventilated room. The fish must be wrapped with a net so that insects do not spoil it. Leave on for 1-2 days, until the product is well dried and dry.

The dried vomer should be hung in a vertical smokehouse. Use alder chips as a raw material for smoke. Vomera should be smoked for at least 5-6 days at a low temperature (25 ° C degrees).

The first 8-10 hours, the smoking process cannot be stopped. Otherwise, the carcasses may rot.

After the vomer is completely smoked, you need to grease each fish with vegetable oil, and then serve it to the table, or,.

Vomer is a moderately fatty fish that has an interesting taste. It tastes best when smoked. It is prepared hot and cold; you can find a dried version in stores. Vomer is not too high in calories, therefore it is suitable for dietary nutrition (in moderation).