Almost all pike dishes are dietary. Its calorie content is only 84 kcal per 100 grams. The meat of this freshwater predator contains natural powerful antiseptics. Regular use of it in food helps the body cope with the attacks of pathogenic microorganisms. This undoubtedly helps to strengthen the immune forces. As a result, people who include pike fish dishes in their diet are less likely to get acute respiratory infections and flu.

Pike fillet is rich in such mineral and chemical elements as potassium, phosphorus, molybdenum, cobalt, nickel, fluorine, manganese, chromium, iodine, copper, sulfur, iron, magnesium, sodium, calcium. It also contains a huge amount of vitamin: A, PP, E, B9, C, B6, B1 and B12. So we can say with confidence that by mastering simple recipes for cooking pike dishes and adding them to your diet, you can compensate for the lack of nutrients in the body. If this fish is included in the weekly menu, then this will reduce the likelihood of developing cardiac arrhythmias and other diseases of the cardiovascular system. Pike is useful boiled, fried, stewed, baked.

It is useful for people who adhere to a dietary diet to know that only 3% fat is in the fillet of this fish. Therefore, it is recommended to those who want to get rid of extra pounds. Meat is rich in easily digestible protein. Therefore, it is more useful and easier to tolerate in diseases of the digestive system.

Pike Recipes

Pike dishes in the oven

Dish of small pike baked with potatoes

This dish is prepared from the so-called shchurogayka, that is, a small pike. It turns out to be very satisfying. This dish can be served at regular family dinners and on the festive table. To prepare it, you need to take:

• Pike - 3-4 pieces (small);
• Potatoes - 5-6 pieces;
• Onions - 2 pieces;
• Carrots - 2 pieces;
• Hard cheese - 100 grams;
• Mayonnaise;
• Seasonings, salt.

We wash the pike thoroughly. Cut off the heads and fins. Leaves only carcasses. If the fish is large, then divide it in half. Salt the carcasses, sprinkle with pepper and seasonings. We also coat the pike with mayonnaise and let it lie down for at least 90 minutes. While the fish is marinating, clean the vegetables. Three carrots on a medium grater, cut the onion into not thick rings. Potatoes are best cut into slices 5 mm thick. Then we send it to a bowl, salt it, sprinkle with seasonings as desired and add mayonnaise. Mix and let stand.

Put the marinated pike on a baking sheet. Along its edges we cover with onions, carrots and potatoes. Top with the liquid that remained in the bowl where the potatoes lay. Top with mayonnaise and sprinkle with grated cheese. Bake at 180 degrees for about an hour. The readiness of the dish should be judged by the potatoes.

Dish of pike in sour cream

The flesh of pike is dry. This is especially noticeable in large individuals. Therefore, to make the dish of this fish juicy, it is often cooked with sour cream. This is the simplest and easiest way. To bake a pike in this way, you will need:

• Pike - 1 piece (about 1 kg);
• Sour cream - 800 grams;
• Butter - 100 grams;
• Lemon - 1 piece;
• Salt, pepper, nutmeg.

We gut the fish, wash and clean. Cut off the head and fins. Rub the resulting carcass with salt and pepper. We leave to lie down for 30 - 40 minutes. Then take a deep frying pan. Pike, without cutting, put in it. Place in preheated oven for 10 minutes to brown slightly. We take it out and fill the fish with sour cream. We send it back to the oven and simmer at a temperature of 180 degrees under a closed lid for 30 minutes. If there is no lid, the fish can be covered with foil. After the fish is ready, it is transferred to a plate, poured over with lemon juice and sprinkled with nutmeg.

Pike dish baked in foil

To make the pike fragrant and most importantly tender, it is baked in foil. So it cooks in its own juice and does not lose its specific taste. Pike can be baked whole, or you can stuff it. The latter option is undoubtedly more unusual and tastier. To prepare stuffed pike in foil, you will need:

• One large pike;
• Long-grain rice - half a glass;
• Onions - 2 medium pieces;
• Garlic - 1 large clove;
• Medium carrot;
• One egg;
• Sour cream - 4 tablespoons;
• Mustard - 3 teaspoons;
• Half a lemon;
• Salt, pepper and seasonings to taste.

We clean, gut and wash the fish. We make an incision in the lower part of the head under the gills (we cut them out). Sprinkle the resulting carcass with salt and pepper, grease with garlic passed through a garlic press. We leave for an hour. At this time, prepare the rest of the ingredients. Rice is boiled and washed in cold water so that it is not too sticky. We cut the onion into half rings, three carrots on a grater. We take a frying pan and fry vegetables in vegetable oil. First lay the onion, and then add carrots to it. Salt, pepper, you can add any seasoning to taste. Then mix vegetables with rice. Let's cool down a bit. Add the egg and mix again.

Lay out foil on a baking sheet. So that the pike does not stick to it, put a small onion cut into rings on the foil. We stuff the fish. We put the prepared mixture in the belly and behind the gill covers. We sew everything. We spread the pike on the bed of onions. Mix sour cream with mustard and coat the fish. Place lemon slices on top. Close with foil so that there are no holes where the juice can flow out. Bake for 90 minutes at 200 degrees.

Pike dishes in a frying pan

Pike fillet cutlets

A very tasty pike dish is obtained if its flesh is chopped into minced meat. Many connoisseurs of fish cutlets claim that the most delicious is from pike. You can, of course, skip the fish through a meat grinder, but it is better to chop it very finely. This makes it juicier and more flavorful. To cook cutlets from chopped fish fillet you will need:

• Pike - 4-5 pieces (large);
• Lemon;
• Salt, pepper, nutmeg;
• Vegetable oil.

We clean the fish, gut it and wash it. Cut off the heads and all fins. Carefully separate the ridge from the pulp and take out all the bones. We take off the skin. Cut the pulp into small pieces and put in a bowl. Salt and pepper. Cut the onion very finely, fry in a pan. Add to fish. The resulting chopped minced meat is salted, peppered, sprinkled with nutmeg and poured with lemon juice. From the resulting mass we form cutlets and fry them.

Fried pike in sour cream

You can also cook a pike dish in a pan. For this you will need:

• Big pike;
• 2-3 bulbs;
• Sour cream - 250 grams;
• Lemon - half;
• Vegetable oil, salt and spices.

We clean and wash the fish. Cut it into bite-size pieces. It is better that their thickness is approximately 5 cm. Put the pieces in a bowl. Salt them, sprinkle with spices to taste and pour over lemon juice. Let marinate for 30 minutes. During this time, we will clean and cut the onions and half the lemon from which the juice was squeezed into rings. Fry the fish in a frying pan over high heat. Then we put all the pieces together in a pan, put onion and lemon on top. Pour sour cream and simmer the fish over low heat under a tightly closed lid for about 30 minutes.

Pike dishes in a slow cooker

Fried pike in a slow cooker

In a slow cooker, you can cook simple pike dishes, but they will have an excellent taste and aroma. For dinner for the whole family, you can fry fish, it will take a minimum of effort on the part of the hostess. To prepare such a dish you need to take:

• Pike - 1 pc. - 1.5 kg;
• Onion - 1 pc.;
• flour;
• Salt and pepper.

The cooking process is very simple. We wash the cleaned fish, cut off the head and fins. Rub it with salt and pepper. Roll in flour. Lubricate the multicooker bowl thoroughly with butter. I put fish in it. We put on the "Milk porridge" mode. If there is no such mode, then you will have to experiment. Baking time 40 minutes. Next, clean and cut the onion into rings. Fry it in a pan. Mix the flour in a glass with water, salt, pepper and pour into the pan. You should get a white sauce, which will need to be poured into the pike. After that, set the "stewing" mode and cook the fish for another 30 minutes.

Stewed pike with vegetables

This dish is perfect for diet food. It is low calorie yet nutritious. To prepare it, you will need the following products:

• Pike - one (large);
• Onion - 1 piece (large);
• Carrots - 1 piece (medium);
• tomato paste;
• Vegetable oil;
• Salt and pepper;
• Seasoning for fish.

The pike is washed, cleaned and gutted. Cut into small pieces. Put them on a plate, salt and pepper. Sprinkle with fish spices on top. They are placed in a multicooker bowl, pour a little vegetable oil there and fry for 20 - 25 minutes in the "baking" mode.

Vegetables are cleaned. Carrots are rubbed on a coarse grater, onions are cut into rings. After frying the fish, a layer of vegetables is placed on top of it. Salt, pour water so that the carrots and onions hide. Add a spoonful of tomato paste. Set to the "extinguishing" mode and cook for another 1 hour.

Hot pike dishes

Ear from pike caviar

This pike caviar dish is considered one of the classic Russian fish soup recipes. This is how it was cooked back in Tsarist Russia. Over time, in the absence of caviar, they began to replace it in the soup with millet or other cereals. But this significantly worsened its taste. To prepare the ear you will need:

• Pike heads and fins;
• Pike game - 250 gr.;
• Potatoes - 3 pieces;
• Onion - 1 piece;
• Carrots - 1 piece (medium);
• Black peppercorns - 7-8 pieces;
• Bay leaf;
• Salt.

We put the heads and fins of the pike, as well as peppercorns and bay leaves in a two-liter saucepan. Fill with cold water and put on medium heat. You need to watch the broth. Pike forms a foam that must be removed. After that, salt the broth and leave to cook for 30 minutes. At this time, clean and cut vegetables. Potatoes in large cubes, carrots in strips, onions in half rings. We wash the caviar, remove the film from it.

We filter the finished broth from the bones. Let it boil again. Add potatoes, onions and carrots. When the potatoes become soft, spread the caviar in the ear. Cook for another 5 minutes and remove from the stove. For beauty, you can sprinkle with fresh herbs.

Pike stewed with vegetables

This is a very tasty second dish of pike and vegetables. It turns out very satisfying and nutritious. Fish stew is perfect for any family lunch or dinner. It is easy to prepare and does not require large expenses. To prepare this dish you need to take:

• Pike fillet - 500 gr.;
• Carrots, onions, bell peppers - 2 each;
• Potatoes (boiled varieties) - 4 pieces;
• Garlic - 2 large cloves;
• Tomato paste - 2 tbsp. spoons;
• Mayonnaise - 2 tbsp. spoons;
• Salt, pepper, dill.

We clean and cut vegetables. Onion in half rings, carrots and peppers in strips, potatoes in cubes, garlic in rings. We take a deep frying pan or a cauldron and fry the onion in vegetable oil in it. Then add carrots and simmer. After 5 minutes, add garlic and bell pepper. Simmer, stirring for another 5 minutes. Then we send potatoes to the cauldron. Salt and pepper. Stir occasionally. Make the sauce in a small bowl. Mix tomato paste and mayonnaise with a glass of boiled warm water. Beat the mass until smooth. After the potatoes become a little soft, pour the sauce into the cauldron and simmer over medium heat under the lid.

We wash the fish fillet and cut into portioned pieces. Rub them with salt and pepper. Fry on both sides in vegetable oil until a thin crust appears. We put the fish in a cauldron and simmer until the potatoes are ready. After cooking, sprinkle with dill.

Pike meatball soup

This dish is prepared from fresh pike. This soup is light and flavorful. His taste is very unusual. This dish is also suitable for unloading days after the holidays. It is very easy to prepare. We will need the following products:

• Pike - 1 piece (large);
• Bulb;
• Medium carrot;
• Potatoes - 4 pieces;
• Rice - 1 tbsp. spoon;
• Black peppercorns, bay leaf;
• Salt.

Preparing meatballs:

For meatballs, pike pulp is taken and passed through a meat grinder along with a medium onion. Add an egg and 1 tablespoon of semolina to the resulting mass. Salt and pepper. For beauty, you can sprinkle with chopped dill and parsley. All mix well and form small meatballs.

Soup preparation:

For soup, a two-liter pan is taken. In it we add the fins, the ridge and the head of the fish, from which the fillet was taken for meatballs. Fill with cold water and put on medium heat. We wait until it boils, and remove the foam. Add chopped carrots and onions. We fall asleep peppercorns and bay leaf. We cook 30 minutes.

We filter the broth from the bones and remove vegetables, fish and spices from it. Let it boil again. Salt, if necessary, and fall asleep rice. After 10 minutes, add the potatoes, cut into cubes. When it becomes soft, put the meatballs into the boiling broth. Cook for another 15 minutes and remove from heat. Lastly, sprinkle with herbs.

Pike mince dish

Pelmeni minced pike

Cooking pike dishes is easy. This fish is not capricious and it is very difficult to spoil it. No less popular are dishes made from minced meat. In addition to the well-known cutlets, dumplings can also be made from pike. This will require:

• Dumpling dough;
• Pike fillet - 0.5 kg;
• Onion - 1 piece;
• Cream - 100 grams;
• Salt and pepper.

Pass the pike fillet twice through a meat grinder and place it in a bowl. Add a twisted onion there. We mix. Salt, pepper and pour in 100 grams of cream or liquid sour cream. Mix again. Let stand for 20-30 minutes and begin to sculpt ordinary dumplings.

Healthy low-calorie eating has become very popular in recent years. People are increasingly thinking about how healthy what they eat. The right approach to food helps to control weight, cholesterol levels and monitor metabolism. Fish plays an important role in the diet. However, the nutritional value of the same species will depend on the method of preparation. Therefore, we will find out what is the calorie content of pike fried in vegetable oil, with a fragrant crispy crust.

How to make calculations correctly

Fresh pike is considered dietary fish. The mass fraction of fat is only about 1%. In 100 g of the product - 82 kcal. But during cooking in a pan, it is necessarily saturated with oil (+30 - 50). Let's take an indicator of 35 kilocalories. That is, the calorie content of fried pike per 100 grams will be approximately 117 kcal.

Now you can start counting. The weight of one pike carcass in recipes can range from 700 g to 1 kg 300 g.

Thus, the number of kilocalories will be:

• 700 g - 609 kcal;
• 800 – 691;
• 900 – 773;
• 1 kg - 855;
• 1,3 – 1101.

If you like fish in flour batter, feel free to add 70 to 80 kcal to the nutritional value of a fresh product. Such a dish can hardly be called dietary. However, if there are no problems with the liver, pancreas and excess weight, sometimes you can afford to eat fried pike.

Important! If the metabolism leaves much to be desired, and the fight against extra pounds has long turned into a protracted battle, it is better to refuse this dish. Allergy sufferers should also be careful with fried foods.

What nutrients does the meat of river fish contain

Regardless of how many calories are in fried pike, it has many useful trace elements that every person needs for a healthy, fulfilling life.

The meat of this river fish contains:

1. Vitamins E (powerful antioxidant, promotes proper muscle function, has a beneficial effect on skin condition) and PP (affects oxidative processes in the body).
2. Phosphorus - necessary for mental activity. It also regulates the acid-base balance and energy metabolism in the body.
3. Chlorine - is responsible for the release of hydrochloric acid, vital for normal digestion.
4. Iodine - promotes the growth and regeneration of tissues. Thanks to him, the hormone thyroxine is produced, which is necessary for the normal functioning of the thyroid gland.
5. Cobalt is an important component of vitamin B. Participates in hematopoiesis, lowers the amount of cholesterol, promotes the production of leukocytes.
6. Chromium - is responsible for blood sugar levels, makes bones strong, prevents the development of heart disease.

Beneficial effect on the body

Many women who watch their figure, counting how many calories are in fried pike in flour, refuse to use it. But they do not take into account the advantages that such a dish gives.

The benefits of pike meat:

1. Easily absorbed by the body. Boiled and steamed pike is considered a diet food.
2. Indicated for people with diseases of the gastrointestinal tract.
3. The benefits of river fish for the nervous system have also been proven.
4. This meat is rich in iodine. If you do not have the opportunity to consume seafood in the right amount, pike will be an excellent prevention of iodine deficiency.
5. Among other things, this fish is a good immune-strengthening agent. During colds, it will help the body cope with respiratory infections.

Any fried fish is a heavy and satisfying meal. Whether it is worth making it part of the diet, everyone decides for himself. There are a lot of useful properties in pike. And she deserves a place of honor on any table. It remains only to choose the best cooking method.

From the video you can learn how to cook fried pike:

calories fresh pike is 82 kcal per 100 grams of product.

Pike description

Pike or common pike is a fish of the pike family. Length up to 1.5 m, weight up to 35 kg. The body is torpedo-shaped, the head is large, the mouth is wide.

The coloration is variable, depending on the environment: depending on the nature and degree of development of the vegetation, it can be gray-greenish, gray-yellowish, gray-brown, the back is darker, the sides with large brown or olive spots that form transverse stripes.

Unpaired fins are yellowish-gray, brown with dark spots; paired - orange. Feeds mainly on fish. Silver pikes are found in some lakes.

Composition and useful properties of pike

Pike meat is bony, sometimes smells of mud, contains 18.4% protein, 1.1% fat and is a dietary product, especially if the fish is supplied for live consumption. In addition, this fish is rich in potassium, phosphorus and magnesium, as well as B vitamins.

Eating pike reduces the risk of heart arrhythmia. Also, this product is useful for the functioning of the thyroid gland, for the nervous and digestive systems.

Harm and contraindications for pike

Due to the high bone content of pike, it should be given with caution to children. Also, this fish should not be consumed by people with individual intolerance to this product.

Pike in cooking

Pike is prepared in many ways, it is fried, stewed, boiled, salted, smoked, cooked under marinade and even pate is made.

Pike BJU per 100 grams

B - 18.4; W - 0.8; Y - 0; Calories: 82 kcal per 100 grams of pike.

What is the glycemic index of pike?

The glycemic index of pike is zero.

pike insulin index

The insulin index determines how much of the hormone (insulin) enters the human blood as part of food.
In fish, the insulin index is low - 58 units.

How to cook pike?

Stuffed pike:

Ingredients:

pike - 700 grams

bread - 100 grams

milk - 200 ml

egg - 1 piece

onion - 150 grams

boiled rice - 1-2 Art. spoons

greens - to taste

mayonnaise - to taste

salt - to taste

pepper - to taste

Clean the pike (do not rip open the belly and do not remove the fins), separate the head, remove the gills.

Carefully remove the skin, it should peel off easily (if you carefully cut with a knife from the meat in a circle).

Cut off the bone at the base of the tail. Remove the innards from the fish.

Separate the meat from the bones. Soak white bread in milk.

Pass the meat through a meat grinder several times. Grind bread and onions in a blender.

Finely chop the greens. Mix onion, meat, bread, herbs and rice. Add salt and pepper to taste. Beat in 1 egg. Mix thoroughly.

Fill the pike with stuffing, carefully so that the skin does not burst.

Put the fish on a foil lightly greased with vegetable oil, attach the head.

Spread with mayonnaise. Wrap fish in foil. Place in oven. Bake at 180 C for 1 hour. Decorate the dish to your liking.

Pike is a genus of freshwater fish, the only one in the pike family. In length, a pike can reach 1.5 m, and weigh up to 35 kg (usually up to 1 m and 8 kg). The body is torpedo-shaped, the head is large, the mouth is wide. The coloration is variable, depending on the environment: depending on the nature and degree of development of the vegetation, it can be gray-greenish, gray-yellowish, gray-brown, the back is darker, the sides with large brown or olive spots that form transverse stripes. Unpaired fins are yellowish-gray, brown with dark spots; paired - orange. Silver pikes are found in some lakes. The life expectancy of individual individuals can reach up to 30 years.

Pikes are extremely voracious predators. They feed mainly on fish (roach, perch, minnow)

Distributed in fresh waters of Eurasia and North America. It usually lives in the coastal zone, in water thickets, in stagnant or slow-flowing waters. In rivers, lakes, ponds, pike leads a sedentary lifestyle. It can also be found in desalinated parts of the seas - for example, in the Finnish, Riga and Curonian bays of the Baltic Sea, in the Taganrog Bay of the Sea of ​​\u200b\u200bAzov.

In natural reservoirs, female pike begin to breed in the fourth, less often in the third year of life, and males - in the fifth. Pike spawning occurs at a temperature of 3-6 ° C, immediately after the ice melts, near the shore at a depth of 0.5-1 meter. During spawning, the fish go to shallow water and splash noisily. Usually the smallest individuals come out to spawn first, and the last - the largest. At this time, pikes are kept in groups: 2-4 males in one female; near large females - up to 8 males.

Several types of fishing are used to catch pike, the most common of which is spinning fishing. When fishing on spinning for pike bait, such tackle as wobblers, silicone fish, rippers, twisters, and various spinners are used.

Medium-sized pikes weighing 2-2.5 kg have the best culinary qualities; their meat is softer and tastier than the meat of large pike.

pike calories

In 100 g of fresh pike, there are only 82 kcal. The product is considered dietary, high in protein and low in fat, which can be consumed without harm by overweight people, but it is important not to overeat. The same applies to boiled pike, in which there are only 98 kcal. However, 100 g of fried pike contain 122 kcal. The product is not desirable for consumption in large quantities by those who follow their figure.

Nutritional value per 100 grams:

Useful properties of pike

Pike meat is low-calorie 84 kcal, contains little fat and is considered a dietary product.

Pike meat contains powerful natural antiseptics that help us fight bacterial infections and strengthen the immune system. Therefore, pike meat is considered an excellent means of preventing influenza. Pike belongs to low-fat types of fish, and its meat is recommended for dietary nutrition.

Eating pike dishes replenishes the human body with B vitamins. If pike in various forms - fried, boiled, baked or stuffed - are regularly present on your table, this will significantly reduce the risk of heart arrhythmia.

Pike is a worthy representative of the fish fraternity and is always a welcome product in our kitchen. Pike meat is considered dietary because it contains a small amount of fat - only up to 3%. Doctors recommend it for those who want to lose weight and not get better. In addition to low calorie content, pike meat is filled with protein, which is much easier to digest than animal meat. Therefore, it is especially useful to eat such meat for people suffering from gastric diseases.

It was not valued by the ancient Romans, but is used by modern Englishmen. It is especially popular with French women who are used to watching their figure.

Pike is fleshy, it can be used for making cutlets, dumplings, body, rolls, as well as for stuffing. The latter is especially convenient because the skin of the pike is well removed with a “stocking”. A good taste is also distinguished by dishes from pike fried or baked with sauce.

Dangerous properties of pike

In the meat of this fish, nutritionists have not found substances that would be potentially dangerous to human health. On the contrary, it is considered completely hypoallergenic. Fishermen and nutritionists advise paying attention only to the places where the fish were caught.

The pike is a predatory freshwater fish that can live up to 30 years. It is common in North America and in the waters of Eurasia. She is quite greedy. Its diet includes fish in large quantities, such as roach, perch and minnows. Catching a pike is not so easy for a beginner angler. In the form of bait, wobblers and baubles are used. The most suitable tool is spinning. The older the individual, the smarter and more cunning it is.

pike calories

Useful properties of pike

It's not an oily fish at all. There are only 84 kcal in 100g fillet. There are 98 kcal in boiled pike, and 122 kcal per 100 g in fried pike. The product is considered dietary, it contains a lot of protein, which is easier to digest than an animal. The attitude towards pike differs depending on the country. In our country, its meat is third-rate, but there are places where it is considered a delicacy.

Pike meat is rich in potassium, phosphorus, calcium, magnesium, nickel, sodium, sulfur, iron, fluorine, zinc, iodine, copper, manganese, chromium, cobalt and molybdenum. It contains vitamins: C, PP, E, A, B1, B2, B6, B9. The fillet is dominated by water and proteins. Carbohydrates are completely absent. The amount of fat does not exceed 1-3%.

Pike meat, consumed in small quantities, nourishes and supports the body well. Provides many trace elements and vitamins. Reduces the likelihood of diseases. Has a positive effect on the human body:

• reduces the risk of cardiac arrhythmia;
• suitable for people with stomach problems;
• the composition of meat increases the body's resistance and immunity;
• reduces the risk of diabetes;
• helps to maintain optimal shape.

How to choose a pike

Pike can reach an impressive size of 1.5 meters and weigh up to 35-50 kg. It is better to choose 2-3 kilogram fish for cooking, they are tastier and their meat is more tender. Dishes from pike strongly give away the taste and smell of mud, if it is old.

Regarding the freshness of the fish you buy, follow the rules for choosing in general. They prefer live individuals, whole carcasses, and only as a last resort should you buy fillets. Carefully check the eyes, gills and scales when choosing. Remember that fresh fish does not smell strongly and all the more sharply. If the meat is fresh, it is separated from the bone with some difficulty. Dents on it should disappear without a trace.

What to cook from pike

Pike is often stuffed as its skin can be easily removed like a stocking. Its meat is slightly bony and not greasy. Cutlets and rolls are prepared from it. The fish is boiled, fried and baked with sauce. You can cook aspic and even hodgepodge. As well as the famous European dish "fish fish".

Culinary professionals prefer to prepare complex dishes, since in the form of a piece the meat can be harsh and rather dry. To make it more tender, the pieces must first be fried a little, and then stewed with onions in sour cream.

The Finns have an excellent recipe for pike: the fillet is cut, onions, spices are added and placed in a pot. Topped with a mixture of milk and eggs. The heat burns out unpleasant odors, and pieces of fish acquire a delicate texture and a pleasant taste.