Let's touch on the topic of cooking navaga today. This fish has very tender and tasty meat with almost no bones. It can be prepared according to the recipes used for cod - these fish belong to the same family and are very similar in culinary qualities.

Most often, navaga is consumed fried, baked or boiled. Boiled navaga is the king of the army ration, and there was a serious struggle for its fried specimens.

Useful properties of navaga

Navaga meat can be classified as dietary products, it contains up to 4% fat, calorie content - 80 kcal per 100 g. At the same time, navaga is rich in high-quality protein, the share of which is about 90%, as well as vitamins and microelements.

It is better to cook this fish fresh, since after freezing its culinary qualities noticeably deteriorate. Ideally, it should be freshly caught navaga - in this case, the taste will be excellent.

How to clean navaga

If the fish has been frozen, it is best to cut it up before it is completely thawed. In semi-thawed form, it is easier to cut.

It is not necessary to remove scales from navaga for frying. Its scales are very small, and after cooking in a pan, it becomes part of the appetizing crust that covers the finished fish.

The insides of navaga do not give the meat bitterness and generally do not impair its taste in any way. When the fish is ready, they can be removed with a single movement of the hand. However, to clean the navaga from the entrails or not is purely everyone's business.

The video on cooking navaga below contains an option for frying without cleaning the fish from the entrails and the professional does not see any problems in this.

You can remove the insides right away, before cooking - for this you need to cut off your head and pull them out after her. Many recipes suggest skinning the fish as well.

With a certain skill, this is done instantly:

• on the back of the navaga, an incision must be made along the spine;
• cut off the lower jaw of the fish;
• take a pinch of salt so that your hand does not slip;
• remove the skin first on one side, then on the other.

After that, you need to cut off the fins.

Recipes for making delicious navaga dishes

Fried navaga

When frying this fish, it is better to use spices and various additives to a minimum - in this case, you can feel the real taste of navaga. According to this recipe, it is prepared very simply and quickly:

• navaga needs to be rinsed in running water;
• add salt and pepper;
• roll in flour;
• fry until golden brown, first on one side, then on the other.

An excellent appetizing video on how to fry navaga correctly, quickly and tasty:

The video about frying navaga shows such a result that even if you just came from the sea and cannot see the navaga, then put the frying pan on the stove by force.

Oven baked navaga

To bake navaga in the oven, you must:

• remove the head and entrails, skin, fins and tail while leaving it;
• rinse the fish in running water;
• grease a baking sheet with sunflower oil;
• pour flour into a plate, add salt and pepper to it;
• spread the navaga carcasses on a baking sheet, having previously rolled them in flour;
• bake at 180 degrees for about half an hour.

The baked navaga should be completely covered in oil. To do this, each carcass must first be placed on a baking sheet on one side, and then turned over.

Navaga cutlets

Another simple and delicious recipe:

• you need to rinse the navaga, remove the head and entrails;
• scroll the fish in a meat grinder, adding one or two onions, fresh lard, salt and pepper;
• cutlets must be formed from the resulting minced meat.

Navaga cutlets are prepared in the same way as ordinary meat cutlets - they must be fried and then slightly stewed.

Cutlets from navaga acquire a special taste in conditions where fish meat is not minced in a meat grinder, but is chopped into pieces by hand. If you make an effort, do not regret lard and bread, then the guests eat cutlets along with fragments of fingers).

Navaga caviar recipes

Navaga caviar is also used in cooking, and it can be considered a real delicacy. It is more often eaten in salty form:

• 200 g of caviar should be put in a sieve and scalded with boiling water;
• let it cool slightly and remove the films;
• salt, add 1 tablespoon of 3% vinegar and leave in the refrigerator for 7-8 hours;
• add 1 finely chopped onion, 1 teaspoon of chopped parsley, 1 tablespoon of vegetable oil.

Each of these simple recipes will allow you to quickly prepare a delicious dish that can be a real decoration of the table. And remember - the fresher the navaga, the better the result of your culinary efforts will be.

The most important advice - if you do not want to cultivate aversion to navaga for many years, then never, you hear, never smoke it. Smoked navaga is just awful.

In most cases, we can say about fish that if you don’t like it, you simply don’t know how to cook. Or no one has ever treated you to fish cooked in such a way that you will lick your fingers. After all, if you know how to cook navaga or other sea fish deliciously, then you can please even the most fastidious gourmet. It's just a matter of skill, product selection and proper presentation. And we invite you to consider in detail each of these parameters just using the navaga as an example. We will try to cook delicious navaga in several different ways, and you will choose what you think is the most successful. Do you agree? Let's start then.

Navaga: benefits, composition, features. How can you cook navaga fish
Navaga is a fish from the cod family, that is, low-fat and low-calorie. There are only 75 kcal in 100 grams of navaga, of which only 1% is fat. And this, of course, is healthy fish oil, which is found mainly in fish liver and includes essential polyunsaturated fatty acids. In addition to vitamin F, navaga supplies the human body with fat-soluble B vitamins, vitamins A, E, D, as well as iodine and selenium, necessary for normal metabolism, and fat metabolism in particular.

At the same time, navaga is also a very tasty fish. Its dense meat has no small bones, which is very convenient for both cooking and eating. Therefore, healthy and not bony navaga is often used in baby and diet food. As a traditional product for Russian cuisine, navaga can be prepared in many different ways:

• Navaga, frozen for storage and transportation, does not lose its valuable properties.
  
• Fried navaga.
  
• Boiled navaga in the ear and cabbage soup.
  
• Dried, smoked and dried navaga.
  
• Braised navaga with vegetables and cereal side dishes.
  

How to cook navaga deliciously. Navaga recipes
Despite this versatility, there are more and less successful ways to prepare each product. As for navaga, the experience of professional chefs shows that this fish goes well with any side dish, but the presence of sour and spicy notes is desirable, setting off the rich taste of navaga. At the same time, the fillet of this fish is quite dense and retains its shape even with deep and prolonged heat treatment. Here are recipes for making navaga that optimally take into account these requirements:

1. Oven baked navaga with vegetables. The beauty of this recipe is that even frozen fish can be used for its implementation, and the vegetable marinade is prepared at the same time, while the navaga is baked in the oven, saving you time. A delicious lunch for two not very hungry people will turn out from two large (or four small) carcasses of navaga with a total weight of 1 kg or a little more, a large ripe tomato, carrot, onion, 1 tablespoon each of flour and sugar, a pinch of salt and ground pepper , some cloves and / or other spices of your choice.
   Defrost the fish, if necessary, or simply remove the heads and gut the carcasses. Dip the fish in flour on all sides. Grease a baking sheet with vegetable oil and place the navaga in flour in it. Preheat the oven to 180-190 ° C, place the baking sheet with fish on the middle wire rack and “forget” about it for about half an hour. Meanwhile, peel and chop vegetables: onion in thin half rings, grated carrots, tomato in small cubes with the skin. Fry the onions and carrots in a skillet for 3-5 minutes. Add tomato, salt, sugar and spices, stir. Simmer vegetables covered over low heat for about five minutes.
   When the fish is cooked, pour the vegetable marinade directly into the baking sheet and return to the oven for 7-10 minutes. If your oven has a grill, it's best to use it. Navaga baked and stewed in this way can be served hot or as a cold snack.
   
2. Braised navaga in white wine with mushrooms. A gourmet light snack option for a romantic dinner. For two medium-sized navaga carcasses, take 100-150 ml of dry white wine, 1 large or 2 small onions, 100 grams of mushrooms, 5 tablespoons of butter, 10 grams of dark chocolate (2-3 squares of a standard bar), 2 teaspoons of flour , a pinch of salt, ground pepper, cinnamon and cloves.
   Clean the fish, remove the heads, rinse with clean water and set aside. For the sauce, finely chop the onion, grate the chocolate on a fine grater. Brush a small saucepan with half the oil and sauté the onions in it for 3 minutes. Add flour and stir. Continue to fry the onion with flour, and after 3-4 minutes add salt, grated chocolate and spices. Pour the wine over the contents of the saucepan, stir and cook for about 5 minutes, until the lumps disperse.
   Place the prepared navaga on the bottom of an ovenproof dish. Pour the hot sauce over the fish evenly and cover. Simmer navaga over low heat without removing the lid for 15-20 minutes. Meanwhile, cut the mushrooms into equal slices or wedges, fry in the remaining oil. When the fish is done, transfer to plates and place the mushrooms on top. Serve immediately while the food is hot.
   
3. Fried navaga with eggplants in pomegranate juice. A non-trivial summer dish worth trying for. Buy immediately peeled (frozen or fresh) navaga fillets weighing about half a kilogram. Also take 4 ripe eggplants, half a glass of natural pomegranate juice, 100 grams of vegetable oil for frying, 1 tablespoon flour, a bunch of fresh herbs, including parsley, basil, savory and green onions, a pinch of salt.
   First, prepare the eggplants: cut them into medium-thick circles, salt and place in a deep bowl. Leave for half an hour so that bitterness goes away with the juice. While the eggplants are lying down, cut the navaga into pieces of the same size, in portions. Combine the flour with salt and dip the fish in it. Grease a skillet with half the oil and fry the fillets until golden brown on both sides. Set aside on a paper towel to absorb excess oil.
   Remove the eggplants and fry them on both sides in a skillet greased with the remaining oil. Finely chop the greens. Place the pieces of fried navaga on a platter, and place the fried eggplants on top and around the fish. Pour pomegranate juice over fish and vegetables and garnish with fresh chopped herbs. Steamed rice will be good as a side dish.
   
4. Solyanka from navaga. A hearty lunch dish with an indescribably appetizing aroma. In addition to 0.5-0.7 kilograms of navaga fillets, take about 200 grams of smoked fillets of any other fish (salmon, mackerel, etc.), 2 liters of ready-made broth (vegetable or fish) or water, 3 tablespoons of tomato paste, 2 onions, 50 ml of refined vegetable oil, 100 grams of pickled cucumbers, 1 lemon, half a can of pitted olives, as well as some fresh herbs and sour cream for serving.
   Peel and finely chop the onion. Grease a skillet with oil and sauté the onion until transparent. Add tomato paste, stir and simmer together for another 3-5 minutes. Cut the navaga and smoked fish into small equal sized cubes. Pour broth or water into a saucepan, bring to a boil and add fresh fish. Cook for 2-3 minutes, then remove the resulting foam and add smoked fish to the pan. After another 3-4 minutes, add the onion stewed in tomato. Cover and simmer for 5 minutes over medium-low heat.
   Meanwhile, cut the pickled cucumbers into halves, the lemon into wedges, and the olives in half. Chop the greens. Place the cucumbers in a saucepan and bring the contents to a boil. Remove from heat immediately, cover with chopped herbs and cover. Leave it on for 15 minutes. Place a spoonful of sour cream, a slice of lemon and a few halves of olives at the bottom of each serving plate. Pour the hodgepodge and serve. In addition to fish, peeled boiled-frozen shrimp can be used in this recipe, adding them at the same time as cucumbers.
   

In most cases, navaga is difficult to spoil, so you can safely use it in simpler and more familiar dishes. For example, grind into minced meat for fish cakes or cook in a fish soup. And if you find cold or hot smoked navaga in the store, no doubt buy it and serve it as a snack or with a side dish of boiled potatoes, mashed potatoes, etc. This is an unpretentious product, so you can cook navaga both for a festive table and for an everyday menu.

With equal success, they cook navaga in a pan, in the oven, on the grill and in a slow cooker. Whole large carcasses can be stuffed, and small specimens and fillets can be fried and / or stewed in sour cream, kefir, mayonnaise and other sauces, vegetable and dairy. Experiment with navaga for a pie filling or bake in foil with sour apples. Show your culinary imagination, and in each of these options you will cook navaga deliciously and in a new way. Bon appetit to you and your family!

1. Wash navaga, gut, remove fins, head and tail. You do not need to clean navaga before cooking. If there is milk, then leave it. Small navaga can not be gutted.
2. Remove blood clots from the ridge so that the fish does not taste bitter.
3. Put the navaga in a saucepan with boiling water, add salt and pepper.
4. Cook navaga for 10 minutes.

How to make navaga soup

Products
For a pan 4 liters
Navaga - 2 fish per 0.7 kilograms
Potatoes - 3 pieces
Carrots - 1 piece
Dill and parsley - a few twigs
Green peas - 1 small jar
Chicken eggs - 2 pieces
Peppercorns - 10 pieces
Lavrushka leaves - 2 pieces

How to make navaga soup
1. Wash the fish, cut off the heads, remove blood clots and wash.
2. Put the fish in a saucepan and cover with cold water.
3. Put on fire and bring water to a boil, during this time peel and cut onion and carrots into slices.
4. Add onions and carrots to a saucepan, cook fish with salt and all spices for 15 minutes, peel the potatoes at this time.
5. When the fish is cooked, catch it out of the pan, add the potatoes.
6. Cool slightly and divide into fillets, return fillets to saucepan.
7. Add green peas, cook everything together for 3 minutes, at this time chop the greens.
8. Serve the soup sprinkled with herbs.

It would seem that there is no easier dish than fried navaga in a pan, well, maybe just scrambled eggs. But it only seems so at first glance. Delicious, not so easy to cook, but there is nothing to say about fried navaga. After all, almost every type of fish has its own tricks in cooking, and navaga is no exception here.

Calorie content

Immediately I warn those who monitor their weight.

The calorie content of this Far Eastern fish is high - about 140 Kcal per 100 grams of product.

So if you have problems with being overweight, this fish is for you. You can safely eat it in the morning, afternoon, and evening without problems for your figure.

Far Easterners know that the fresher the navaga is, the more difficult it is to fry it.

A steamed fish literally falls apart in a frying pan. Therefore, in contrast to, it is better to slightly freeze the steamed navaga before frying, and not to defrost the frozen one to the end.

Well, since the residents of not all regions of our country can afford a pair of fish, we will learn to fry this frozen fish.

Cooking in a pan

This recipe is simple, but it has its own peculiarity. First, we need to defrost our fish a little so that we can clean it. When we are, we will leave our head, and in the case of navaga, so as not to suffer during the removal of gills from frozen fish, I propose to immediately cut off the head. Then carefully cut open the abdomen and remove the insides. The navaga has practically no scales, so it is enough to wash it thoroughly. Then we will cut the fish into pieces according to your taste. It should be noted that fried fish is delicious no matter the size, so do whatever you want.

Pour flour into a medium plate, add a teaspoon of salt to the flour and mix well. Navagu can be fried by rolling it only in flour, but I want to suggest that you dip it in advance, so it will turn out to be juicier.

To do this, beat 3 eggs in a small bowl. Take pieces of fish, then dip them in an egg, roll them in flour again and send them to a very well-heated frying pan with vegetable oil. We will fry on both sides, over medium heat with the lid open, until the fish is well browned.

If the navaga is large and the pieces are very thick, then put the fried fish on a plate and send it for 6 minutes. Hot, juicy, fried navaga with a golden crust, yes with potatoes, yes with tomato sauce! Real jam! I recommend decorating the finished dish with lettuce leaves, as in the top photo. Bon Appetit!

Ingredients

• Frozen navaga - 1 kilogram;
• Flour - 1 glass;
• Chicken eggs - 3 pieces;
• Salt - 1 teaspoon;
• Vegetable oil - 100 - 150 grams.

Navaga refers to cold-loving bottom cod fish, has a slightly dryish, sweetish taste. If you fry navaga in a pan, you get a tasty, juicy, but nourishing dish with a crispy crust. Vitamin and mineral composition of navaga will enrich and heal the body. Fried or boiled fish meat is white and easy to separate from the seeds.

Preparation

Fish from the cod family are not small-boned, most often they are sold frozen. Fresh navaga spoil in a short time. Defrosting rules are important so as not to distort the taste of the fish. The navaga, which has necessarily melted in room conditions, is immediately disassembled. It is more convenient to clean the navaga when it is without a head, after it the gills and tail are cut off. The scales are peeled off, the abdomen is gutted. The ridge is separated from the sirloin parts, you can not throw it away and the fish head, but later cook an appetizing fish soup.

Defrosting with a microwave or in boiling water threatens to be friable and excessively dry, so experienced chefs do not thaw navaga in this way. Ideally, let the product sit in the bowl overnight.

Tip: To speed up thawing, the frozen navaga carcass is lightly attached and crushed with the help of your hands.

The defrosted sirloin parts are rinsed in cold water, dried, and cooked. When they start frying, the fish dish is often not salted, but the recipe options are very different.

With onion

To fry fish according to the onion recipe, you will need: a kilo of navaga, 125 grams of onions, a little salt, 190 grams of wheat flour, a pinch of fish seasoning and a few spoons of sunflower oil at the discretion.

The fish is washed with a brush, gutted, divided into portions. They are dipped in flour, turned over in it, placed in a container, salt and seasonings are poured on top.

The peeled onion is chopped into half rings. Portions of fish should be fried in hot oil in a frying pan, turning on the stove on a medium setting. Fry properly for 3 minutes. pieces, then the onion is laid out on top, the container with the products is covered with a lid, it will take five minutes to simmer, after which the navaga is turned over and fried. It turns out simple and delicious.

With fennel

In order to fry 550 grams of Far Eastern or Pacific fish, prepare the ingredients: 110 grams of flour, 55 milliliters of refined sunflower oil, spices to taste.

To prepare the sauce, you will need: 190 grams of fennel, a garlic clove, 90 milliliters of dry white wine, 100 milliliters of cream, 10 grams of butter, a chicken egg, some fresh herbs, 110 milliliters of broth.

Clean, dried and gutted fish is divided into portions. A dry mixture of flour and spices is prepared, in it the navaga is rolled and placed on a frying pan heated with melted butter. You need to fry the pieces on both sides until they are golden brown.

Take a stewpan, melt a piece of creamy mala. A handful of chopped fennel is poured into a container, it should not be fried for long, when the product turns golden, white wine and warm broth are poured in, the composition is stewed for several minutes on a weakly switched on mode. Then it is crushed with a press and garlic is added. The egg is mixed with cream, in a whipped state, the mixture is poured into the sauce. Seasonings are poured into their eyes, chopped greens are thrown, and the stewpan is removed from the stove.

Fried navaga is laid out on a dish, aromatic hot sauce is poured on top in a large volume. You can eat a dish with a vegetable mix.

In flour

The recipe for navaga in flour is simple and quick (the whole process will take about half an hour). Ingredients: 800 grams of fish, 5 large spoons of flour, 4 eggs, a teaspoon of salt, 80 ml. sunflower oil.

The prepared carcass is divided into pieces with a knife, the weight of each should be within 100 or 150 g. A deep plate is taken, in it the flour is combined with salt. In the second plate there will be testicles, after stirring them thoroughly with the help, get a lion.

Before frying the fish, the navaga is breaded with flour on each side, after which it is rolled in a lezon, the excess is allowed to drain into a container. The pieces are breaded a second time. After that, dip them again in beaten eggs. Flour breading is made for the third time.

Pieces of Pacific or Far Eastern delicacies should be placed in a skillet well heated with vegetable oil on medium heat. Frying requires four sides of each piece until a golden brown crust appears, but in order not to overdry the product, no more than 10 or 15 minutes.

With vegetables

If you fry a fish delicacy with the addition of vegetables, then navaga cooked in a pan cannot be considered high-calorie, there are only 70 of them in one hundred grams of fish, such a dish is considered an easy dinner.

Tip: The most benefit and minimum calories from navaga will be if you fry fillets without using flour, or when corn is used instead of wheat.

To fry a couple of fish, you will additionally need: 2 or 3 onions, a couple of tomatoes, carrots, a bunch of cilantro, 3 or 4 large tablespoons of olive oil, 30 grams of Parmesan, a little salt and pepper.

The frozen product is salted, peppery, and thawed in the room. Oil is heated in a Teflon pan. The fish is laid out, cut into medium-sized pieces, it needs to be heated for 10 minutes, gently turning it over with a silicone spatula. The navaga removed from the pan should lie for some time in a covered saucepan.

Tomatoes are poured over with boiling water, after which the skin is removed from them. Half-rings of onions and coarsely grated carrots should be fried for 5 minutes, adding tomato cubes, simmer for 8 minutes, then heat together with fish over low heat for another 5 minutes. Sprinkle the dish on a plate with parmesan and cilantro.

Tip: Navaga is fried in the oven for 25 minutes. at 200 °, oven-fried fish is delicious and crispy.

Garnish

You can eat fish as a snack. They also eat navaga with mashed potatoes, fried potatoes, vegetables. Buckwheat or barley porridge can be served together. You can sprinkle the meat with grated cheese.