This ancient animal has survived to this day since the Cenozoic era, which began sixty-six million years ago. The species has more than a hundred existing and extinct genera. Molluscs have long been an object of fishing in Western Europe and the Far East. In Russia, as elsewhere, the trumpeter is valued for its taste and beautiful shells; it is mined in the Sea of ​​Okhotsk all year round.

Description of the species and lifestyle of the mollusk

The body of the mollusk is hidden in a shell and consists of a well-developed head with two tentacles, at the ends of which are eyes, and a body, consisting of a leg and an inner sac. Trumpeters have shells of various sizes from a few millimeters to twenty-five centimeters, color from light, almost white, to deep brown.

The bottom of tropical and subtropical seas is a favorite habitat for molluscs, they also live in the temperate waters of the northern and southern hemispheres. From food they prefer to hunt bivalve mollusks, eat annelids and do not disdain animal corpses. To obtain food from the trumpeters, a poisonous secret is secreted from the salivary glands, with the help of which the mollusk paralyzes the victim. The animal is bisexual and reproduces by laying eggs in capsules.

Composition, nutritional value and calorie content of the shellfish

From the point of view of nutritional value, the trumpeter is a nutritious product, it contains a rich set of vitamins, micro and macronutrients, a high protein content with a low proportion of fat and carbohydrates. Shellfish meat is quickly absorbed and is beneficial for the human body.

Vitamin content and how they affect the body

The product contains:

• Vitamin A - 0.026 mg, helps to strengthen the immune system;
• Vitamin B1 - 0.026 mg, improves appetite;
• Vitamin B2 - 0.107 mg, normalizes metabolism;
• Vitamin B5 - 0.342 mg, promotes the production of cellular energy;
• Vitamin B9 - 6 mcg, soothes the nervous system;
• Vitamin B12 - 9.07 mcg, an important component for the formation of blood cells;
• Vitamin C - 4 mg, an immunity activator;
• Vitamin E - 0.13 mg, promotes recovery processes in the body;
• Vitamin K - 0.1 μg, is responsible for blood coagulation;
• Vitamin PP - 1.05 mg, especially useful for people who smoke;
• Choline - 65 mg, is needed for the proper functioning of the nervous system.

Minerals and daily intake

The ratio of the daily rate is indicated tentatively, since the indicator depends on the sex, age and conditions of human activity. The minimum daily allowance for an adult is taken as a basis.

The product includes:

• Calcium (Ca) - 57 mg 7% of the daily value;
• Magnesium (Mg) 86 mg 22% DV
• Sodium (Na) - 206 mg 10% of the DV
• Potassium (K) - 347 mg 17% of the daily value;
• Phosphorus (P) - 141 mg 14% of the daily value;
• Iron (Fe) - 5.03 mg 50% of the daily value;
• Zinc (Zn) - 1.63 mg 10% of the daily value;
• Copper (Cu) 103 mg 100% DV
• Manganese (Mn) - 0.447 mg 11% DV
• Selenium (Se) - 44.8 mcg 100% DV

Calorie content and nutritional value

The product is ideal for therapeutic and prophylactic nutrition and low-calorie diets.

The product contains per 100 g:

• Protein 17.1 g;
• Fat 0.4 g;
• Carbohydrates 2.8 gr.

The calorie content of clam meat is 23.8 kcal.

Benefits and harms, contraindications for use

The main benefit of trumpeter meat is protein, which is easily digestible for the human body, in contrast to meat from domestic animals and birds. It contains phospholipids, which perfectly dissolve cholesterol and maintain the plasticity of cell membranes, and in case of their violation, promote recovery, affect blood coagulation and tissue regeneration.

The glycogen found in shellfish meat is important for sports nutrition, as it helps restore strength in the muscles. The product is rich in iodine, which has a positive effect on the condition of the thyroid gland. A wide range of vitamins and minerals can satisfy most of the body's needs for these substances. The trumpeter is ideal for dietetic food because of its low calorie content.

Contraindications to use is the presence of an allergy to seafood.

How to choose and how to store a clam

There are several rules for choosing seafood, the observance of which will help you get a quality product on your table.

Rule one: freshness of the product. At low prices, it is a dubious pleasure to buy the best quality seafood delicacy, most likely the shelf life of such a product has already expired or is coming to an end. To determine the freshness of the meat, smell it, there should be no sharp "fishy" smell.

Rule two: if there is a choice between frozen and chilled, feel free to choose the chilled option, this is a guarantee that the product has not been repeatedly frozen, which means that its taste remains at its best.

Rule three: when choosing a frozen option, inspect the packaging, expiration date and the amount of ice. A large amount of loose ice indicates re-freezing of the product. Pay attention to the temperature at which the product is stored in the store. The temperature should be below fifteen degrees.

Rule four: to buy, choose a trusted and reliable store, best of all with a lot of customer traffic, so you can be more confident that the product is fresh and not stale.

Let's talk about how to properly store the trumpet player. In frozen form at a temperature of minus eighteen, the product can be stored for up to twenty days. If the meat is chilled, then the shelf life will be only two to three days, the finished dish has several hours. In the refrigerator, fillets should be stored separately from other foods in an airtight bag.

How to cook?

Before preparing the clam, there are a number of important things to keep in mind. If you bought it frozen, then in no case should you defrost it in hot water or the microwave, this will greatly spoil the taste of the meat. Defrosting should take place naturally in the refrigerator or at room temperature. Next, you should choose how to cook the trumpeter: right in the sink or remove it from there.

If you bought not a fillet, then the question of how to clean will be relevant . As a rule, this can be done with a knife, having worked hard over the sink, so it is better to purchase an already peeled shellfish. If you have fresh and unpeeled meat, then you need to cut the abdomen, pull out all the insides, cut off the suction cup and rinse in cold water. You need to cook seafood carefully so that it does not become tough and rubbery. Heat treatment in time should be minimal, often the meat is simply poured with boiling water and allowed to stand for half a minute.

There are many recipes for cooking shellfish, both from compatriots from Sakhalin and from famous chefs from different countries. Trumpeters are boiled, stewed in cream, fried in batter, baked in the oven under various sauces, made fricassee, used in light salads with other seafood, combined with mushrooms, pickled, made stroganin and used in a variety of dishes. This product is highly valued in the cuisine of many countries of the world for its excellent taste. He is loved in Europe, Asia and America. It goes well with many products, is served as an independent dish and as an appetizer, and goes especially well with beer.

Simple and delicious trumpeter recipes

You always want something tasty and fast, we present to your attention simple and quick ways to cook seafood.

Fricassee

Stew is a simple and tasty dish. Boil the clams in acidified water and remove from the pot. Take fresh tomatoes one and a half times more by weight than seafood and scald with boiling water, peel. Chop the garlic and tomatoes, fry them in vegetable or olive oil. Then add the trumpeter fillet and cook for a couple of minutes. Serve with rice.

Beer snack with garlic sauce

In well-salted water, boil the clam meat for a couple of three minutes so that the fillet does not become tough, discard in a colander. Cooking the sauce: chop the parsley leaves together with the garlic until smooth, melt the butter in a water bath, mix everything together and pour into a sauce bowl. The appetizer is ready.

Trumpeter in cream

Soak the trumpet meat in the cream and leave in the refrigerator overnight. Chop and fry the onions, add chopped and soaked fillets, pour cream, add basil, salt, pepper and simmer with the lid closed for ten to fifteen minutes, the main thing is that the meat remains soft. Best served with mashed potatoes.

Batter Trumpeter

Whisk in a light batter, add herbs, salt and spices to it to your liking. Prepare bread crumbs. Heat the butter in a skillet to set the batter on the meat instantly. Dip the clam in batter, then roll in breadcrumbs and dip in batter again. Send to a skillet, fry in boiling oil until golden brown. Do not overdo it, otherwise the meat will turn out tough.

Bon Appetit!

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Seafood is gaining more and more hearts and stomachs. We all learn different recipes, we learn to cook, but we still carefully pass by those sea animals that we do not know "by sight." These include the trumpeter - a mollusk that is not often found on the shelves. But if you still manage to buy it, you need to be fully armed and have several recipes in stock, according to which you can cook seafood.

In order not to spoil the purchase

Most often, everything gets to us in a frozen state. So before you cook seafood, you need to defrost it properly. Each of them has its own limitations. In particular, the trumpeter (mollusk) should never be thawed in water. It must thaw in the refrigerator. If you do not have enough time left, it is permissible to defrost it at room temperature, but it is still advisable to avoid this. And for cooking, knowledgeable people advise pouring extremely cold water - up to adding ice to it. They say that this makes the meat much softer.

And, like any marine life, the trumpeter must not be digested. To do this, some cooks recommend not boiling it at all, but removing it just before the water boils. However, other sources indicate exactly cooking, albeit a very short one. Which advice to follow, you will have to choose on your own.

Trumpeter with mushrooms

This dish contains about twice as much shellfish as champignons. In order for the mushrooms not to lose much in volume, after cleaning and rinsing them, they are boiled almost until tender. After cooling, the mushrooms are cut, if possible, not into slices, but into strips. Fried in butter; how they gilded - add strips of bell pepper at the rate of one pod per 100 grams of mushrooms. The pepper is browned - a couple of tablespoons of flour are added. For two to three minutes, the contents of the pan are fried with stirring, then an incomplete glass of milk is poured. When it boils, a trumpeter cut into slices is laid. The cooking recipe assumes turning off the gas as soon as the dish boils again. Rice or boiled potatoes (can be mashed) are served as a side dish.

Batter Trumpeter

Before preparing a trumpeter according to this recipe, you need to make a batter. For him, eggs are beaten with flour until smooth - you should get a batter, like for pancakes. Each peppered piece of shellfish is dipped into the mass, the excess flows down, and the trumpeter is fried in sunflower oil over very high heat. First, fry only one clam for a sample. His meat is salty, but the natural salinity may not be enough for your taste, then you will have to salt the batter.

Pickled Trumpeter

Boil the seafood first. The rules for this process have already been described above. The onion is crumbled in large half rings, salted and poured with diluted vinegar for five minutes. The cooled meat is cut into strips and folded, for example, in a jar, alternating with strained onions, garlic slices, and pepper (chili, if you like spicy, or Bulgarian, if you prefer sweet). Above should be a trumpeter (mollusk). How to prepare the marinade? Boil water (as much as the trumpeter took by volume), add salt, sugar and cinnamon into it, put black and pepper, lavrushka and tomato paste - all in the ratio you like. When the sauce has cooled, add a spoonful of vinegar and marinade over the clams. After a couple of hours, you can eat them.

Trumpeter salad

These molluscs are quite diverse. All of them are based on boiled trumpeters. Here are a couple of, in our opinion, the most successful combinations.

1. 1.5 kilograms of finely chopped clam, a can of canned peas (can be replaced with corn), two hard chopped eggs, four pieces of pickled or pickled cucumbers (also chopped), some rice and a small onion soaked in vinegar or scalded. Dressed with mayonnaise.
2. It is, rather, a summer salad, but you can write it down in your cookbook right now. 1.5 kilograms of lettuce or head lettuce, an egg, a fresh long cucumber and two hundred grams of a trumpeter are cut into proportional pieces and seasoned with low-fat mayonnaise or It turns out very juicy if you add a couple of tomatoes there.

How to decorate is already the tenth thing. Greens will definitely not be superfluous; olives, olives and lemon wedges also work well.

Clams with mushrooms and beef

This is one of the most interesting ways to cook a trumpeter (if, of course, you got it right in the sinks). Shells (about forty) after defrosting must be carefully cleaned - at least with an old toothbrush. After they are filled with brackish water (cold) for about an hour. At this time, ten dried ones are soaked in warm water. Then their legs must be removed, and the caps must be cut into narrow strips. The trumpeter is boiled in boiled water for 6-7 minutes under a lid, after which the meat is removed from the shells and cut into pieces. A third of a kilogram of beef is ground in a meat grinder and mixed with shellfish, mushrooms, chopped onion feathers and four cloves of garlic. A raw egg is driven in there. Minced meat is flavored with soy sauce, sugar, peppers (red and black), salt and a spoonful of sesame oil. The resulting filling is scattered over the shells, in which there was a trumpeter (clam), and the shells are cooked in a double boiler for ten minutes. In the absence of the much-needed apparatus, you can put them in a metal colander, put it in a pot of water and cover with a lid. Due to a loose fit, the cooking time will increase to twenty minutes, but the result will be just as good. Such a trumpeter (mollusk) is eaten hot.

Trumpeter stewed in cream

Most often, aquatic creatures are boiled, but this is not the only way to cook seafood. The same trumpeter can be prepared as follows: soak for half a day in low-fat (10%) cream in the refrigerator. For 400 g of shellfish, a glass or a little more cream is enough. The next day, a large onion is chopped and fried - preferably in olive oil. The trumpeter is cut into small pieces, added to the frying and poured with cream, in which he soaked - half a glass is enough, the rest, unfortunately, will have to be poured out (or fed to the cat, if you have one). The dish is seasoned with salt, pepper and basil and stewed until soft. Make sure that the softness does not turn into rubber! The most harmonious side dish for such a trumpeter will be the most common mashed potatoes or pasta.

Trumpeter fricassee

For this dish, 1.5 kilograms of shellfish meat is boiled for a couple of minutes and folded back to drain the water. A little more than a kilogram of tomatoes are scalded, the skin is removed from the tomatoes, the seeds are removed if they are large (this procedure can be omitted from cherry), the tomatoes are cut into cubes and fried in vegetable oil with finely chopped or squeezed four cloves of garlic until gruel. Small slices of a trumpeter are laid in it, salted, peppered and languished on the stove for no longer than three minutes. Yummy! Especially with boiled rice, fresh vegetable salad or a variety of pickles.

Finally

We remind you that cooking recipes can be modified and adapted to suit your preferences. This is especially true for spices and herbs. Salads can also be complemented with some vegetables or cheese - it goes well with seafood, especially feta cheese or feta. As for the dressing, do not limit yourself to mayonnaise alone. Seafood can be friends with many ingredients. In addition, shrimp, squid, rapanas and a trumpeter (shellfish) can be successfully combined in one dish. Photos of the dishes described in the article will help you cope with cooking. Feel free to experiment: maybe someday you will make the world happy with a completely unique recipe.

Today we will look at how to cook a trumpeter. Very often we cheat our diet by eating too few seafood dishes. Once upon a time, seafood could be seen only on the shelves of shops in the seaside regions, now they can be purchased in any store or market. Many people do not like seafood, but even more often they simply do not know how to cook it properly.

Here you will learn recipes for making a trumpeter.

Trumpeter recipe number 1

• 0.5 cups mayonnaise
• 0.5kg trumpeter (better than home)
• salt to taste
• black and pink ground pepper to taste

How to cook a trumpeter?

1. Each chef has his own recipe for preparing a particular product in stock, and the trumpeter is no exception. This recipe for making a trumpet player was obtained by trial and error.
2. If your trumpeter is frozen, then first defrost it at room temperature. Then we put it in a saucepan and fill it with cold water so that it covers the trumpeter.
3. It should be borne in mind that when the trumpeter boils, a lot of foam is formed. Therefore, it is good if you have enough space in the saucepan, otherwise the foam can simply "run away".
4. We put the pan on the stove and bring to a boil, from time to time removing the resulting foam. As soon as the water boils, remove the pan from the stove and leave the trumpeter in this broth until it cools completely (overnight). In this case, the trumpeter will be soft and tender, and not rubbery.
5. The cooled trumpeter, to cook, rinse with running cold water, cut into rings or strips at your discretion.
6. Pour the chopped trumpeter with sauce. To prepare the sauce, mix mayonnaise, black and pink ground pepper. If necessary, you can add salt. Our dish is ready. Honestly, of all the abundance of seafood, scallop and trumpeter are the tastiest! Although, as they say, the taste and color ...

Trumpeter recipe number 2

1. In addition, the trumpet player can be cooked with any vegetables. For example, with carrots and onions. Cut the raw trumpeter into strips, simmer in a pan for five minutes, add the carrots, onions and sunflower oil, cut into strips.
2. Put out the trumpeter for a few more minutes.
3. Then we pepper, salt the trumpeter and, if desired, add a little garlic passed through a press, close the lid and let it brew for ten minutes. Our trumpeter with vegetables is ready.

1. The trumpeter is well absorbed and is a source of trace elements and proteins that are so necessary for our body.
2. The trumpeter contains a lot of fluoride and iodine, therefore, it is an excellent means of preventing caries.
3. The presence of trace elements in the chimney normalizes metabolism, increases the general tone of the human body, and strengthens the immune system.
4. In addition, trumpeter meat contains a lot of glycogen and it is very useful for people whose work is associated with heavy physical exertion.

PIPE MEAT

Meat 600 g meat pulp, 2 onions, 1 tablespoon flour, 4 tablespoons oil, bay leaf, salt, pepper to taste. Rinse the meat, mince it, put on a greased baking sheet and fry in the oven until tender, but do not dry ... Then skip again

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MEAT AZU Required: 1 kg of beef, 100 g of margarine, 200 g of fresh tomatoes or 100 g of tomato puree, 300 g of water or broth, 50 g of wheat flour, 200 g of pickles, 200 g of onions, 0.6 g of black pepper, 3 cloves of garlic, 60 ml of whiskey, 30 g of herbs, 20 g of salt. Method of preparation. Meat

MEAT According to the composition of nutrients and its taste, meat is a valuable food product. It contains a lot of proteins and fats. Most of the proteins found in meat are similar to proteins found in the human body, and therefore they

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Meat We are used to the fact that beef is the most popular type of meat. And in Greece, due to the peculiarities of the relief, not so many cattle are traditionally bred. Much more popular is mutton, lamb (meat of young lamb 2-3 months, tender and not at all fat) and

Trumpeter casserole For 1 kg of raw trumpeter meat - 3-4 eggs, 1/2 cup flour, 11/2 cup milk, 3 onions. Lightly boil the trumpeter meat cut into slices (bring to the first boil). Place the blanched meat in a skillet with melted butter

Trumpeter meat in batter Cut the cooked raw trumpeter meat into 1 cm thick slices. Prepare the batter as follows: mix the egg with flour, add salt, water, beat the mixture until smooth. Immerse a portion of the trumpeter in batter, then deep-fry until

Solyanka from trumpeter meat Boil seaweed, cut into strips and fry. Fry the onions and carrots separately in vegetable oil. Mix the boiled trumpeter meat, vegetables, seaweed, tomato sauce and simmer in the oven

Pilaf with trumpeter meat Cook rice in salted water with the addition of butter and vegetable oil, put in the oven. Cut the trumpeter meat into small pieces, then simmer or lightly fry. Mix boiled rice with trumpeter meat, sautéed onions,

Meat Meat is an excellent product both in terms of its nutritional and culinary qualities. It contains complete proteins, fats, extractives and minerals. It can be used to prepare a wide variety of dishes, snacks and sauces. Choosing the right piece of meat is one of

Today we will look at how to cook a trumpeter. Very often we cheat our diet by eating too few seafood dishes. Once upon a time, seafood could be seen only on the shelves of shops in the seaside regions, now they can be purchased in any store or market. Many people do not like seafood, but even more often they simply do not know how to cook it properly. Here you will learn recipes for making a trumpeter.

Classic trumpeter cooking recipe

Ingredients:

• 0.5 cups mayonnaise;
• 0.5 kg of a trumpeter (better than home);
• salt to taste;
• black and pink ground pepper to taste.

How to cook a trumpeter step by step:

1. Each chef has his own recipe for preparing a particular product in stock, and the trumpeter is no exception. This recipe for making a trumpet player was obtained by trial and error.
2. If your trumpeter is frozen, then first defrost it at room temperature. Then we put it in a saucepan and fill it with cold water so that it covers the trumpeter.
3. It should be borne in mind that when the trumpeter boils, a lot of foam is formed. Therefore, it is good if you have enough space in the saucepan, otherwise the foam can simply "run away".
4. We put the pan on the stove and bring to a boil, from time to time removing the resulting foam. As soon as the water boils, remove the pan from the stove and leave the trumpeter in this broth until it cools completely (overnight). In this case, the trumpeter will be soft and tender, and not rubbery.
5. The cooled trumpeter, to cook, rinse with running cold water, cut into rings or strips at your discretion.
6. Pour the chopped trumpeter with sauce. To prepare the sauce, mix mayonnaise, black and pink ground pepper. If necessary, you can add salt. Our dish is ready. Honestly, of all the abundance of seafood, scallop and trumpeter are the tastiest! Although, as they say, the taste and color.

Trumpeter - recipe for cooking with vegetables

1. In addition, the trumpet player can be cooked with any vegetables. For example, with carrots and onions. Cut the raw trumpeter into strips, simmer in a pan for five minutes, add the carrots, onions and sunflower oil, cut into strips.
2. Put out the trumpeter for a few more minutes.
3. Then we pepper, salt the trumpeter and, if desired, add a little garlic passed through a press, close the lid and let it brew for ten minutes. Our trumpeter with vegetables is ready.

The trumpeter's use

1. The trumpeter is well absorbed and is a source of trace elements and proteins that are so necessary for our body.
2. The trumpeter contains a lot of fluoride and iodine, therefore, it is an excellent means of preventing caries.
3. The presence of trace elements in the chimney normalizes metabolism, increases the general tone of the human body, and strengthens the immune system.
4. In addition, trumpeter meat contains a lot of glycogen and it is very useful for people whose work is associated with heavy physical exertion.

Video with a recipe for making a classic trumpeter