Fish is a unique product that can be used to prepare a huge number of different dishes. The simplest recommendations and tips will help everyone create a real masterpiece of culinary art from fish and please their loved ones with the most useful menu.

In this article, you will learn:

Fish is a product loved by many not only for its unique taste, but also for its beneficial properties.

The World Health Organization recommends eating fish dishes 2-3 times a week. Recent studies have clearly shown that consuming fish regularly can reduce the risk of heart disease by 30%.

The benefits of this product are provided by the high content of polyunsaturated fatty Omega-3 acids, which regulate the level of cholesterol in the blood and prevent the development of atherosclerosis. In addition, these substances have a beneficial effect on the state of the brain, cardiovascular system of the body.

Unlike meat food, which is difficult for the human body to digest, fish contains 15% of complete, easily digestible protein, as well as substances that are necessary for a full-fledged metabolism: fluorine, copper, zinc, manganese and iodine.

In medical nutrition, inexpensive fish varieties are widely used: pollock, pike, navaga, hake, flounder, carp and others. Such fish contains a small amount of fat (no more than 3-4%), due to which their intake also helps to quickly lose weight.

The most useful fish is sea fish. It contains more useful substances. In addition, when choosing fish, preference should be given to small individuals, since the fish's body is able to absorb (absorb) harmful toxic substances from the water. In this regard, a direct pattern arises: the larger the size of the fish, the more toxic substances it has accumulated.

How to cook fish deliciously?

How to cook fish deliciously?

You can cook a huge number of dishes from fish for the first, second, bake pies, make delicate salads, light snacks. Fish carcasses can be salted, baked, fried (in batter and without batter), boiled, added to make stews ... Such a huge number of dishes in which fish can be present is explained very simply: this product is easy to cook.

Our simple recipes will help everyone easily find the answer to the question: “ How to cook fish?».

Fish recipes

Fried "golden" fish with a crispy crust

• Fish (in this case, you can take fresh river fish), clean, rinse, throw out the insides. Pay special attention not to damage the gallbladder. If the fish is small, then the head can be left, if not, it is better to cut it off, and then use it for cooking fish soup.
• It is better to fry fish in breading (in flour). To do this, mix flour with salt (to taste), you can add ground pepper, dry chopped dill, caraway seeds, sage. This will help make the dish more flavorful.
• Put the fish in a preheated pan with oil and fry until golden brown over low heat. Do not cover the pan with a lid. Otherwise, the crispy fish will not work.
• When serving, the dish can be garnished with fresh vegetables and herbs.

Grilled tender and juicy fish

For grilling, it is better to choose more fatty fish that are not suitable for frying in a pan, as this method of cooking turns them into shapeless, unattractive pieces.

1. Rinse the fish, peel and cut into large pieces. The grill grate should be thoroughly cleaned and oiled before roasting. This is to prevent the fish from sticking to the wire rack.
2. For flavor and aroma, the fish can be stuffed with herbs or small wedges of fresh lemon. Rub it on top with oil, salt and pepper.
3. Fry the fish on each side for 10 minutes (if the pieces are large or very thick, then the frying time must be increased).

Tip: In order to avoid the fish sticking to the wire rack, you can additionally wrap it with foil.

BBQ fish marinated

BBQ fish marinated

For cooking you will need:

Mackerel - 4 pieces of medium size.

Mayonnaise - 100 gr.

Soy sauce - 2 teaspoons.

Salt - 1 teaspoon.

Ground red, black pepper, or a mixture of peppers) - to taste.

Sesame seeds - 1 tablespoon

• For barbecue fish, you can choose from frozen mackerel. We defrost the fish, gut it, remove the head, tail and fins. We cut the carcass lengthwise and open it as much as possible. Sprinkle the inside of the fish with a mixture of salt, sesame and pepper and leave.
• Prepare the marinade for fish: for this we mix mayonnaise with soy sauce.
• Grease the fish carcass with the resulting marinade, and then fold the carcass in half so that the sauce is inside.
• We put the fish in a container, grease with sauce on top, sprinkle with dry mixture and leave to marinate in a cold place for an hour.
• Place the fish on the grill grate and place in the preheated oven.
• We cook for 20 minutes at a temperature of 180 0. After this time, the fish must be turned over. Fry for another 10 minutes so that the fish is browned on the other side.
• We serve the fish hot.

How to cook fish in the oven.

Cooking fish in the oven is a creative process and in many ways can be limited only by taste and lack of experience. The fish can be stuffed, marinated, sliced, whole, in layers, baked in foil or without it ...

Mackerel slices in the oven

Mackerel slices in the oven

To prepare this dish you need:

Fresh frozen mackerel - 900 gr.

Ready mustard - 2 teaspoons.

Horseradish - 2 teaspoons.

Mayonnaise - 3 teaspoons.

Salt to taste.

1. Peel the mackerel, rinse, remove the head, tail, fins, black film in the belly and cut into small pieces.
2. Cooking the sauce: 2 teaspoons of prepared mustard, 2 teaspoons of horseradish, mix 3 teaspoons of mayonnaise, add salt to taste. Mix everything thoroughly, and the sauce is ready.
3. We cover the baking dish with foil, put the mackerel pieces on top and generously grease everything with sauce (according to taste preferences, you can add a little more salt). Cover with foil.
4. We bake the fish for half an hour at a temperature of 180 0.
5. Serve with a side dish: mint potatoes, rice, or even pasta.

Delicate pink salmon steak in the oven

Pink salmon - 700 grams.

Onions - 2 small heads (about 150 grams).

Hard cheese - 70 grams.

Soy sauce - 3 teaspoons.

Mayonnaise - 2 tablespoons.

Garlic - 1 clove.

Lemons - ½ part.

Salt, ground pepper - to taste.

Vegetable oil - 1 tablespoon.

• Cover the baking dish with foil so that there is enough foil on one side. We will need it in order to cover the fish on top.
• Lubricate the foil with vegetable oil.
• Cut the onion into half rings and lay it in an even layer on foil.
• Chop the garlic: finely chop with a knife, grate or pass through a garlic press. Put it on top of the onion.
• Put pieces of pink salmon on a base of onions and garlic.
• Pour soy sauce and lemon juice squeezed from lemon.
• Salt, pepper, grease the entire surface with mayonnaise.
• Cover with foil and put in the oven for 20 minutes at 180 0.
• While the fish is baking, rub the cheese on a medium grater.
• After 20 minutes, remove the fish from the oven, open the foil, sprinkle the pieces with cheese and send them back to the oven to melt the cheese. This will be enough for 10 minutes.
• Serve pink salmon with fresh vegetables and herbs.

Oven-baked stuffed fish

This recipe can be successfully used to cook any large fish species.

Required Ingredients:

Large fish - 1 kg.

Onions - 300 grams.

Lard - 100 grams.

Garlic - 3 large cloves.

Gelatin - 5 grams.

Seasoning for fish - 1 teaspoon.

Lemon juice - 2 tablespoons.

1. We clean the fish, wash, remove the skin with a stocking.
2. Separate the fillet from the bones.
3. Set the onion into pieces and lightly fry in vegetable oil.
4. Grind onion, bacon, garlic in a blender until smooth.
5. Prepare minced meat from fish meat and mix it with chopped onions and garlic.
6. Add seasoning, gelatin and lemon juice to the resulting mass.
7. Leave to infuse for about half an hour. During this time, the gelatin will swell.
8. We fill the fish with the minced meat and fasten the cut with threads.
9. We put the fish on the parchment, pre-oiled with vegetable oil.
10. If the cooking process needs to be accelerated, it is recommended to wrap the fish in foil. Cooking in foil will take about 40 minutes, without foil - a little longer. The most important thing is to make sure that the fish is properly browned.

Before serving, garnish the finished dish with fresh vegetables, thinly sliced ​​lemon, fresh herbs.

Fish is a product from which it is possible to prepare many dishes, and they will surely become the most beloved and desired on every table. All that is needed for this: a little patience, a little imagination and a great desire to cook.

Cooking fish will become as fast as possible and will not cause a lot of trouble if you remember a few simple tips:

• We act according to the "three P" system: "clean", "acidify", "salt".
• We clean the fish from the tail towards the head.
• If the scales are poorly cleaned, you need to dip the fish in hot water.
• Fish weighing up to 200 grams can be cooked with the head, from 200 grams - up to 1 kg, the head is cut off.
• For evisceration, a deep incision should be made in the flesh at the edge of the gills and the vertebral bone should be severed. When the head is removed, most of the viscera is removed. The debris is easily removed without the need to cut the abdomen.
• When flavoring fish with spices, it is necessary to take into account their strong influence on the taste of the finished dish. Too much spice will cause all fish dishes you cook to taste the same.
• When frying, the skin should not be removed from the fish. And for frying, it is better to use a frying pan with a thick bottom.

The question of how to cook fish is asked by many housewives today. After all, the prices for fish products in our stores now bite, and the fear of spoiling the fish by improper preparation sometimes makes some housewives completely refuse to include fish dishes in the family menu. But these fears are completely in vain! Well, really, how can you be intimidated by the preparation of fish dishes in Russia, where the traditions of fishing and the preparation of a rich catch have been perfected and honed by our ancestors for centuries? Take my word for it, it's not difficult at all to cook fish so that it turns out to be juicy, tender, aromatic and very tasty, the main thing is to know and remember some simple rules and culinary subtleties that we inherited from our grandmothers. They already knew exactly how to cook fish, and not just cook it, but make it a real decoration of the table, the main dish of both festive and everyday menus.

Of course, not only Russian, but the entire world cuisine is rich in the most diverse ways of preparing fish dishes. And yet, Russian fish cuisine favorably differs in its originality, intelligibility and closeness to our modern idea of ​​how and what can be prepared from fish. In general, the popularity of fish dishes in our country is not at all difficult to explain. Historically, Slavic tribes settled along the banks of rivers, which not only served them as a natural protective barrier from enemies, not only as transport arteries for trade, but also as a rich source of excellent healthy and tasty fish products. After all, today fishing is one of the most widespread and favorite entertainments in our country, both useful for the household and pleasant for stomach comfort.

Do not forget that the traditional church fasts, when fish dishes were allowed to be served on almost all days, except, perhaps, on especially strict days of fasting, contributed a lot to such a widespread dissemination of a wide variety of fish dishes.

And so it happened that the incredible richness of the assortment of fish dishes is not just a tribute to fashion, but a tradition that has developed over centuries, a whole layer of our own history, which has firmly taken root in our culture and, of course, in our kitchens. What fish dishes Russian cuisine does not offer us: here you can find boiled, baked and fried fish; steam fish, which was cooked in a pan covered with a lid; here there is both “mending” fish - stuffed with porridge, and “telny” fish - stuffed with minced fish. And the ways of serving fish differed in considerable variety: fried fish was served under berry, onion or cabbage mixtures, watered with pickles, vinegar or lemon juice. Steamed fish was served with pickles, lemons and herbs. They baked fish in aromatic nut oils, but did not forget about fragrant herbs and a wide variety of spices. And how many fish pies and pies, pies, zraz and fishmongers have survived to this day in their practically unchanged form! And today the traditional Russian fish cuisine is still as popular and loved by the people as it was many centuries ago.

That is why the site "Culinary Eden" decided to collect and write down for you the most important tips and cooking secrets that will help even the most inexperienced housewives to join traditional Russian cuisine and learn how to cook fish.

1. Today on sale you can find almost any, even the most exotic oceanic fish, but still most of us prefer the more familiar river or sea fish. River fish is available to us in the freshest form throughout the year, especially those who are fond of fishing themselves and those who have familiar fishermen are lucky in this. River fish differs from sea fish in a more pronounced taste and aroma, although the abundance of small bones and often hard scales complicates the preparation of river fish somewhat. Sea fish, much more delicate in taste and easy to prepare, is available to most of us only frozen. After all, the periods of industrial harvesting of many types of sea fish are strictly limited to certain seasons, and the delivery of such fish from remote coastal regions to the central regions of our country in fresh or chilled form is practically impossible.

2. When choosing fresh or chilled river fish, pay particular attention to its freshness. Good fresh fish has slightly moist shiny scales, transparent bulging eyes, bright red gills, its carcass is dense and elastic, and the smell is light, with notes of river water and algae. If the fish offered to you has a clearly stale aroma, the smell of "fish" or ammonia, if its eyes are sunken and clouded, the gills are faded or, on the contrary, too dark, the scales are muddy, and the carcass is sluggish, crumpled, with a swollen belly - refuse to buy, It will not be possible to cook a tasty dish from stale fish, and poisoning with such fish is as easy as shelling pears.

3. If your choice fell on frozen sea fish, first of all make sure that the layer of ice covering the carcass is thin and completely transparent. A white, too thick layer of ice that looks more like snow will tell you that the fish was stored incorrectly, and it may have been defrosted and re-frozen more than once. It is better to refuse to buy such fish. Also, do not buy frozen sea fish if its carcass has obvious numerous traces of damage, if the carcass is not completely covered with ice, and the exposed parts of the fish are windy and darkened. It is necessary to defrost frozen sea fish at a low temperature by placing it in the lower compartment of the refrigerator. This will allow your fish to fully retain their flavor, juiciness and softness.

4. Cleaning fresh river fish from scales often turns out to be a real torture for many housewives. But this is not difficult! The secret to neat cleaning is very simple: place the fish in a plastic bag with its head down, grab the fish firmly by the tail with one hand, and arm the other hand with a regular tablespoon; remove the scales with a spoon, starting from the tail of the fish, right on top of the bag - this way all the scales will remain in the bag, and you only need to rinse and gut the clean fish. There is another way to remove scales from fish without staining the entire kitchen with it: take a full sink of water, immerse the whole fish in water and clean it of scales using a special fish cleaning grater - all scales will remain in the water, and will not scatter throughout the kitchen ... The second method also has its drawback - washing the sink from sticky scales without clogging the drain, which is not the most pleasant activity.

5. Have you coped with the scales? Now your fish needs to be gutted and, if necessary, cut into fillets. To gut the fish, carefully cut the abdomen with a thin, sharp knife, from the anus to the head. Be careful: cutting the abdomen, try not to damage the gallbladder, which is next to the liver, close to the head of the fish! Remove all entrails from the belly of the fish and gently scrape off the black film and blood clots from the inside near the ridge. Then remove the gills: simply pluck them out with your fingers, trimming slightly with sharp scissors if necessary. Thoroughly rinse the gutted fish inside and out under a stream of cool running water, then dry the fish by blotting it with paper towels or napkins, and at the end sprinkle with a little lemon juice or table vinegar - this will improve the taste of the fish and relieve it of its specific odor.

6. For some recipes, you need not a whole carcass of fish, but only its fillets. Of course, you can buy ready-made fillets in any store, but the problem is that when buying fillets, you cannot be sure that the fish from which this fillet was removed was fresh. At the same time, it is not at all difficult to remove fillets from fresh fish with your own hands. All you need is a handy cutting board and a sharp, thin knife. First of all, clean and gut the fish, do not cut off the head and tail. Place the fish on the board and make a deep cross-cut just below the gills. Insert a knife into this cut and, holding the fish by the head, carefully cut a piece of fillet along the ridge. Turn the fish over and repeat. You now have two boneless fillets on the skin. To remove the fillets from the skin, place the fillets skin side down, and then, holding the skin on the side of the tail with a fork, cut the fillet at the very edge and in one motion, pressing a sharp knife firmly against the skin, cut the fillet. So, with a few simple strokes of a sharp knife, you can easily get an excellent fresh fish fillet without skin and bones.

7. Very often housewives complain that when frying, even fish breaded in flour sticks to the pan and falls apart. You can avoid this with a little culinary trick. Clean, rinse and drain your fish. Rub it with spices if desired, but do not salt it. Heat a couple tablespoons of vegetable oil in a skillet, and then sprinkle the bottom of the skillet with coarse salt. Spread the fish on salt and fry, depending on the size of the carcass, for 5 - 10 minutes on each side, over medium heat. With this method of frying, your fish will not need breading at all, it will never stick to the bottom of the pan, and it will absorb as much salt as necessary. Try it, it's very simple and delicious!

8. Carp, "repaired" with buckwheat according to an old Russian recipe, turns out to be very tasty. Scale two medium-sized carps, gut and remove the gills. Do not remove the head and tail; be sure to save milk, if any. Heat a dry frying pan over high heat, add ½ cup of buckwheat and heat for a minute, stirring frequently. Then pour in one glass of boiling water, add a pinch of salt, reduce heat to very low and cook buckwheat under the lid until all the water is absorbed. The groats should be slightly undercooked, slightly crispy. In a separate skillet, heat 2 tbsp. tablespoons of olive oil, add one chopped onion and fry until golden brown, then add fish milk, chopped into small pieces, and fry, stirring, for a couple of minutes. Remove from heat, transfer to buckwheat, add 2 tbsp. tablespoons of sour cream, one chopped garlic clove and 1 tbsp. a spoonful of dill. Stir and refrigerate slightly. Stuff the carp tightly with minced buckwheat and place on a greased baking sheet sprinkled with coarse salt. Bake in an oven preheated to 200 ° for 15 minutes, then remove the carp from the oven, brush with sour cream and return to the oven for another 20 minutes.

9. The pike is often criticized for the coarseness of the meat and the special taste. And completely in vain! Properly cooked pike turns out to be very juicy and tasty. Try steamed pike with sour cream and horseradish. Scale and gut one pike weighing about two kilograms. Cut off the head and tail, and cut the carcass of the pike into large portions, place in a deep bowl and fill with cold milk. Leave it on for 3 hours, then rinse with water and dry. Squeeze 8 tbsp from the juice. tablespoons of grated horseradish (best of all freshly grated, but you can also canned table). Do not pour out the juice! Melt 3 tbsp in a saucepan. tablespoons of ghee or butter, add horseradish and fry until golden brown. Grease a deep frying pan with a thick bottom with butter, sprinkle with salt, put pieces of pike, sprinkle with black pepper. Place the fried horseradish on top of the fish and place a couple of bay leaves. Mix together 800 gr. sour cream and all the squeezed horseradish juice, lightly salt and pepper. Pour the resulting sauce over the fish, cover the pan with a lid and put on the lowest heat for 30 minutes. After the time has passed, remove from heat and let it brew for another 10 minutes. Serve with boiled potatoes and pickles.

10. It is very easy to cook delicious pike perch baked with lemons. Peel, gut and cut two kilograms of pike perch into large portions. Mix together 2 teaspoons of salt, ½ teaspoon of black pepper, ½ teaspoon of ground cardamom, 1 teaspoon of dried dill. Rub the pike perch pieces with the mixture and leave in a cool place for 30 minutes. Cut a couple of lemons into thin slices. Take a piece of foil, place a small piece of butter, two pieces of pike perch, and a couple of pieces of lemon on top of it. Wrap the ends of the foil up tightly. Repeat this with all the remaining pieces of fish. Place the fish wrapped in foil on a baking sheet and place in an oven preheated to 180 ° for 40 minutes. Remove the finished fish from the oven, unfold the foil, put the pieces of pike perch on plates and pour the lemon sauce formed during baking. Serve boiled potatoes with fresh dill and butter as a garnish.

And on the pages of Culinary Eden, you can always find even more useful tips and proven recipes that will definitely tell you how to cook fish.

Everyone knows perfectly well that fish is a very valuable and nutritious product. Highly qualified health food experts say that fish dishes should definitely be present in our diet at least a couple of times a week. This is especially true of our children, whose body simply needs this product. In addition to the fact that fish dishes are very healthy, they also amaze with their variety and, of course, unforgettable taste. After all, what could be tastier than unusual, delicious cold or hot fish dishes. In this category, you will find the most delicious and delicious recipes for cooking fish. Due to the fact that here you can find recipes for fish dishes with photos, cooking fish dishes will not be difficult for you at all. Even the most inexperienced culinary specialist will surely cope with the task and will be able to please himself and his loved ones with a delicious culinary masterpiece. Also in this category you can easily find a dish to your taste and your needs. For example, dishes from fish pollock, carp, trout, sea bass, hake, pink salmon and other equally delicious types of fish will definitely please you. The variety of dishes is so wide that you will be able to prepare a new and new culinary dish every time. Well, if you closely follow your figure and prefer salmon, but do not know what to cook from salmon, then here, again, you will quickly find the answer to your question. As for the methods of cooking fish, recipes for baked fish, fish dishes in the oven, in a double boiler, in a slow cooker - all this is also given in this section. Hurry up to find a new recipe for what to cook from fish and amaze your household with your culinary skills. In addition, fish can become a bright decoration of the festive table.

26.10.2019

How to make aspic from pike perch so that the broth is light and does not smell like fish

Ingredients: pike perch, onion, carrot, garlic, bitter pepper, verge, thyme, peppercorns, provencal herb, lemon, quail egg, salt

Jellied fish, and in particular from pike perch, turns out to be very tasty and appetizing if prepared correctly. We are happy to share with you a great recipe for this dish.
Ingredients:
- 1 pike perch head;
- 200 g pike perch fillet;
- 1 onion;
- 1 carrot;
- 1 clove of garlic;
- 0.25 hot pepper;
- 2-3 tbsp. verjus;
- 0.5 tsp thyme;
0.5 tsp peppercorns;
- 1.5 tsp provencal herbs;
- lemon;
- quail eggs;
- salt;
- pepper.

09.10.2019

Dorado in the oven with lemon

Ingredients: dorado, lemon, bay leaf, olive oil, herbs, salt, pepper

Dorado with lemon baked in the oven turns out beautiful and tasty. This dish is suitable for both weekdays and holidays and will certainly please both your family and guests.

Ingredients:
- 350 g dorado;
- 40-50 g of lemon;
- 1-2 bay leaves;
- 2-3 tbsp. olive oil;
- 5 g of greens;
- salt to taste;
- pepper to taste.

01.06.2019

Whole oven baked pike

Ingredients: pike, butter, salt

The pike can be baked in the oven as a whole - so it looks very appetizing and festive. And you will certainly like the taste of such a dish, especially if you do everything as in our recipe.

Ingredients:
- 1 pike weighing approximately 1.5 kg;
- 2-4 tbsp. butter;
- 0.5 - 1 tbsp. salt.

05.04.2019

Okroshka with salmon

Ingredients: potatoes, salmon, egg, cucumber, onion, salt, pepper, lemon juice, water, kefir, sour cream

Okroshka with salmon is an unusual dish. I advise you to cook such okroshka. The taste is original. The recipe is quite simple and quick.

Ingredients:

- 2 potatoes;
- 150 grams of salmon;
- 2 chicken eggs;
- 1 fresh cucumber;
- 15 grams of green onions;
- salt;
- black pepper;
- lemon juice;
- 1 glass of mineral water;
- 1 glass of kefir;
- 2 tbsp. sour cream.

24.03.2019

Heh from pike

Ingredients: carrots, pike, seasoning, garlic, vinegar, oil, onions, salt

He can be made from different fish, but this time we advise you to prepare such a pike appetizer. It turns out very tasty, don't even hesitate!
Ingredients:
- 1 large carrot;
- 0.5 freshly caught pike;
- 10 grams of dry Korean seasoning;
- 1 clove of garlic;
- 40 ml of wine vinegar;
- 50 ml of sunflower oil;
- 1 onion;
- salt to taste.

24.03.2019

Salted herring at home

Ingredients: herring, salt, pepper, laurel, mustard

Salting your own fish is always better than buying it in the store. So if you like delicious spicy salted herring, then cook it at home using our simple recipe.
Ingredients:
- 500 grams of herring;
- 30 grams of table salt;
- 2-3 pieces of allspice;
- 5 pieces of peppercorns;
- bay leaf to taste;
- 0.5 tsp mustard beans.

21.03.2019

How to cut a pike into minced meat

Ingredients: Pike

Pike is a very tasty and satisfying fish. Today I want to tell you how to cut a beautifully and neatly pike into fillets or minced meat for cutlets.

Ingredients:

- 1 pike.

20.03.2019

Whole stuffed pike in the oven

Ingredients: pike, mushroom, orkovb, onion, bread, cream, piprika, lovage, salt, pepper, oil, herbs, lemon

Pike is a very tasty fish, which I cook with pleasure for the festive table. Today I will tell you how to cook whole stuffed pike in the oven.

Ingredients:

- 1 kg. pike;
- 120 grams of oil;
- 150 grams of carrots;
- 150 grams of onions;
- 150 grams of white bread;
- 100 ml. cream;
- 1 tsp sweet paprika;
- 1 tsp dried lovage;
- salt;
- black pepper;
- vegetable oil;
- fresh herbs;
- lemon.

07.03.2019

Pike perch cutlets in a double boiler

Ingredients: pike perch fillet, onion, celery, egg, milk, dill, bran, pepper, salt, sesame, tomato

Pike perch is very tasty, fatty and satisfying fish. It's not difficult to cook it, but today I will tell you how to cook delicious pike perch fish cakes. The dish, I tell you, tastes great.

Ingredients:

- 500 grams of pike perch fillet;
- 70 grams of onions;
- 80 grams of celery stalk;
- 1 egg;
- 65 ml. milk;
- 30 grams of dill;
- 30 grams of oat bran;
- pepper;
- salt;
- black sesame;
- Cherry tomatoes.

06.03.2019

Pike perch fish cakes

Ingredients: pike perch, cream, butter, onion, rusk, paprika, salt, pepper, rice, cucumber

I suggest you cook delicious and hearty cutlets from pike perch. The recipe is quite simple. The taste of the cutlets will amaze you.

Ingredients:

- 450 grams of pike perch;
- 50 ml cream;
- 30 grams of ghee;
- 90 grams of onions;
- 80 grams of bread crumbs;
- 5 grams of ground sweet paprika;
- 3 grams of fish seasoning;
- salt;
- chilli;
- vegetable oil;
- boiled rice;
- salted cucumbers.

02.01.2019

How to fry carp without small bones in a pan

Ingredients: fresh carp, flour, salt, pepper, vegetable oil

Fans of fried carp will love this master class - because in it we will tell you how to properly cook this fish in a pan so that there are no small bones. Our detailed tips will help you get the job done without too much hassle.

Ingredients:
- 600 grams of fresh carp;
- 2 tbsp. flour;
- salt to taste;
- pepper to taste;
- vegetable oil for frying.

06.12.2018

Pollock in a slow cooker with carrots and onions with sour cream

Ingredients: pollock, onions, carrots, salt, ground black pepper, fish spice, sour cream, vegetable oil

If you like fish dishes, we advise you to cook pollock with onions and carrots in a slow cooker - it's very tasty and appetizing! This recipe will appeal to all your household, without exception.
Ingredients:
for 2 servings:
- pollock - 400 gr fillet;
- onion - 1 piece of medium size;
- carrots - 1 small piece;
- salt;
- ground black pepper;
- spices for fish;
- sour cream - 4-5 tablespoons;
- vegetable oil - 1 tbsp.

30.11.2018

Salted silver carp in slices

Ingredients: silver carp, water, vinegar, onion, laurel, pepper, sugar, salt, oil

I really like salted fish. My husband is a fisherman, so I often salt the fish myself. Most of all I like salted silver carp slices. Today I will teach you how to cook this delicious appetizer.

Ingredients:

- 1 silver carp,
- 1 glass of water
- 2 tbsp. vinegar
- 1 onion,
- 5 bay leaves,
- 7 pcs. black peppercorns,
- 1 tbsp. Sahara,
- 1 tsp salt,
- 1 tbsp. vegetable oil.

23.10.2018

Delicious homemade salted hump for salmon

Ingredients: pink salmon, sugar, salt, pepper

Having bought one pink salmon, you can independently pickle pink salmon at home, which will taste like salmon. The recipe is very simple and quick enough.

Ingredients:

- 1 pink salmon;
- 1 tsp Sahara;
- 3 tbsp. salt;
- 20-25 peas of black pepper.

05.08.2018

Cod marinated with carrots and onions

Ingredients: cod, oil, onion, carrot, seasoning, vinegar, parsley, laurel, salt, sugar

I suggest you prepare a very tasty and satisfying dish of cod - cod marinated with carrots and onions. The recipe is very simple and quick.

Ingredients:

- 600 grams of cod fillet;
- 40 grams of butter;
- 15 ml. vegetable oil;
- 120 grams of onions;
- 150 grams of carrots;
- 5 grams of ground paprika;
- 5 grams of fish seasoning;
- 20 ml. apple cider vinegar;
- parsley;
- Bay leaf;
- salt;
- sugar.

Knowing how to cook fish tasty and fast, the hostess will be able to organize a hearty full-fledged lunch or dinner for the whole family in a matter of minutes. All that remains is to choose a suitable side dish for the resulting dish. The best recipes for fish treats are collected below.

Ingredients:

• a kilo of any boneless fish;
• 3 large carrots;
• 3 onion heads;
• 3 tomatoes;
• 1 bunch of parsley;
• half a lemon;
• vegetable oil;
• salt;
• pepper;
• ground cinnamon and ginger.

Preparation:

1. Fish carcasses are gutted, cleaned of all excess, washed and cut into portions along with the ridge.
2. Sprinkle the slices on top with salt, pepper, pour over with citrus juice (half). The ingredients mix well and leave to marinate for 20 - 25 minutes.
3. All vegetables are peeled and cut into medium pieces. The carrots can be chopped with a coarse grater.
4. The vegetable mass must be salted and fried in heated vegetable oil. Add pepper, cinnamon, ginger, simmer for 8 - 9 minutes and pour over the remaining lemon juice.
5. The vegetable mass is laid out in a heat-resistant form in two layers. Fish pieces are located between them.

The dish is baked in a hot oven for 45 - 55 minutes. Decorated with chopped herbs.

How to cook fish deliciously in the oven

Ingredients:

• 300 g pink salmon fillet;
• a pound of potatoes;
• 2 carrots;
• 2 onions;
• sour cream / mayonnaise to taste;
• salt;
• 50 ml of boiled water per pot.

Preparation:

1. Only fillets will be used from pink salmon. It needs to be cut into small equal cubes and salt.
2. Chop the potatoes into small pieces and sprinkle with salt.
3. Chop the remaining vegetables at random and add salt.
4. First send pink salmon in pots, then potatoes and other vegetables.
5. Sour cream / mayonnaise is laid on top. 2-3 tbsp will be enough. l. for every serving.
6. The products are filled with water.

To cook fish in the oven according to such a juicy and tender recipe, you need to send it to a cabinet already preheated to 190 degrees. Bake for 40 - 45 minutes.

Breaded

Ingredients:

• 400 g of any non-bony fish;
• 1 chicken egg;
• half a glass of flour;
• vegetable oil;
• 1 clove of garlic;
• 1 bunch of dill greens;
• 0.5 teaspoon of table salt;
• 1 pinch of baking soda;
• 1 pinch of fish seasoning

Preparation:

1. To cook fish in batter, the first step is to cut it into pieces of medium thickness. The frozen product should be defrosted in advance.
2. In a separate bowl, beat the egg with salt, seasoning and chopped dill. Add flour, add crushed garlic and repeat beating. To do this, you can use both a fork and a mixer at low speed.
3. Dip each piece of fish in batter and fry the slices in it in vegetable oil until golden brown.

Before sending to the table, you should put the finished fish on napkins so that excess fat can be drained from it.

Cooking step by step in a multicooker

Ingredients:

• a pound of pollock fillet or other fish;
• 1 pc. onions and carrots;
• coarse salt;
• refined oil;
• 1/3 Art. medium-fat sour cream;
• 1 cup full of finely chopped green beans

Preparation:

1. Fish in a slow cooker is prepared very quickly and very simply. "Smart Pan" will do all the main work for the cook.
2. But first you need to chop all the vegetables, and cut the fish into medium portions.
3. In the frying mode in refined oil, prepare a brown roast of onions and carrots.
4. Add sour cream to vegetables and activate "Stew" for half an hour. If the sauce is too thick, you can thin it slightly with water.
5. Add fish and salt and add beans after another 15 minutes of stewing.
6. After 17 - 20 minutes of cooking in the same mode, the dish will be completely ready.

It is delicious to serve such a treat with mashed potatoes or pasta.

How to fry fish in a pan

Ingredients:

• 800 g of headless lemonema;
• 2 chicken eggs;
• 5 dessert spoons of flour;
• salt, pepper mixture;
• fat for frying.

Preparation:

1. To deliciously fry fish in a pan, the first thing you need to do is not completely defrost its carcasses, cut off the fins and clean the abdomen. Cut the remaining pieces into medium portions.
2. Season the fish slices, sprinkle them with a mixture of peppers and pour the eggs, beaten until frothy, on top. Leave the fish in this form for half an hour.
3. Breaded the lemonem pieces in flour and fry in the selected fat until golden brown.

You need to cook fish from all sides, including from the sides.

Red fish baked in foil

Ingredients:

• 4 pieces of red fish fillet (trout, salmon, salmon);
• 1 lemon;
• 4 bay leaves;
• 1 sweet onion;
• salt and pepper.

Preparation:

1. Line a rectangular baking dish with foil. Cover the bottom completely with thin onion rings. If a large form is used, the amount of the vegetable indicated in the recipe can be increased.
2. Put bay leaves on the onion, sprinkle pepper and spread thin slices of citrus, leave a small part of it for juicing.
3. Rub each piece of red fish fillet with salt and place on the onion, skin side up.
4. Pour the citrus juice squeezed from the rest of the lemon over the fish and wrap the foil.
5. Put the container in the oven, preheated to 210 degrees, for about 20 - 25 minutes.

Finished fish in foil is served with your favorite sauce.

Delicate mackerel in the sleeve

Ingredients:

• 2 carcasses of mackerel;
• 2 - 3 onions;
• 1.5 tsp table salt;
• 1 pinch of lemon pepper;
• 1 leaf of lavrushka;
• 1 pinch of cumin.

Preparation:

1. Thoroughly rinse the mackerel carcasses, cut off the gills from them, cut the abdomen and remove the entrails. Leave the heads and tails. Season with salt and pepper.
2. Cut the peeled onion into half rings and sprinkle with caraway seeds.
3. Pour all the onions into the baking sleeve and spread the mackerel carcasses on top. Add lavrushka.
4. Tie a sleeve on both sides. It is imperative to make several punctures on its surface for steam to escape during the baking process.

Cook fish at 190 - 200 degrees for a little less than half an hour. If you want to get a golden crust on mackerel, you need to cut the bag 10 minutes before it is ready. You can turn on the grill function in the oven for this time.

In sour cream sauce

Ingredients:

• half a kilo of hake (fillet);
• 2 onions;
• 1 full glass of medium fat sour cream;
• 3 - 4 garlic cloves;
• salt and spices;
• fat for frying.

Preparation:

1. Defrost fillets. Rinse and cut into small portions.
2. Add salt and spices to the fish, mix well with your hands and leave the hake fillet in this form for half an hour.
3. Peel and chop the onion. Fry them in a skillet with the selected fat until golden brown. Cool the onion and in a separate bowl, mix it with sour cream, salt and mashed garlic.
4. Fry the marinated fish pieces in the remaining fat until golden brown and pour over the sauce.
5. Wait for the mass to boil and simmer the treat under a lid over low heat until most of the sauce has evaporated.

Such a simple recipe will allow you to cook delicious fish in just an hour.

The finished dish will go well with boiled rice, potatoes and other side dishes.

Greek cod

Ingredients:

• 1 - 1.5 kilos of cod;
• a pound of onions;
• fresh garlic to taste;
• a pinch of ground dark basil and thyme;
• salt;
• lemon juice;
• 2 tbsp. thick tomato juice;
• 400 g of juicy carrots;
• 1 tbsp. vegetable oil;
• 2 tbsp. l. granulated sugar;
• 500 ml of boiled water;
• ½ tbsp. fish broth;
• 5 bay leaves.

Preparation:

1. Clean the fish from entrails and scales. Season with salt, sprinkle with lemon juice and cook until tender.
2. Finely chop the onion with carrots and fry until lightly browned.
3. For the sauce, send tomato juice and water to a saucepan. Pour all the spices, salt, sugar, lavrushka and mashed garlic there. Add ½ tbsp to it. fish broth and remaining oil. Boil the sauce until thick.
4. Transfer the vegetable fry to a saucepan and continue cooking the sauce for another 10 minutes. It should be sweet and sour. These are the dressings that are preferred in the Mediterranean.
5. Separate the boiled fish from the bones and transfer to a cauldron. Pour in hot sauce.

Cook the dish for another 60 - 70 minutes in the oven at medium temperature.

How to cook fish in a fur coat

Ingredients:

• 6 pcs. fillet of tilapia;
• 7 - 8 pcs. raw potato tubers;
• 100 g semi-hard / hard cheese;
• 2 raw egg whites;
• 5 - 6 tbsp. l. sifted high-grade flour;
• salt, spices, fat for frying.

Preparation:

1. Rinse the fish fillets thoroughly with cold running water and pat dry with paper towels.
2. In one bowl, combine flour with salt and selected spices. Of the latter, special flavored fish mixes are well suited.
3. In another bowl, coarsely grate potatoes, add grated cheese, egg whites and salt.
4. First coat the prepared tilapia fillets in flour with spices, then cover with potato batter.
5. Fry the resulting bulky pieces on both sides in heated fat until browning.

Serve hot with ketchup or any hot sauce.

Macrurus with vegetables in the oven

Ingredients:

• a pound of grenadier fillet;
• 1 large onion
• 1 pod of sweet yellow pepper;
• ½ tbsp. classic mayonnaise;
• 1 full glass of grated cheese
• table salt and ground pepper to taste;
• sunflower oil.

Preparation:

1. Cut the clean fish fillet into small pieces. Gently rub each one with a mixture of salt and ground pepper so as not to break.
2. Grease a clean glass dish with a little sunflower oil. Put prepared fish slices into it.
3. Peel the onion and cut into the thinnest half rings. Pour them over the fish.
4. Cut the stem off the bell pepper and cut the core with the seeds. Cut the rest into thin semicircular slices and place on top of the rest of the ingredients in a baking dish.
5. Cover all products with a layer of classic mayonnaise. Any other sauce can be used at this stage if desired.
6. Send the dish to the already hot (190 - 200 degrees) oven and bake the treat for 25 minutes.
7. Then cover everything with grated cheese and return to the oven for another quarter of an hour.

When the cheese coating is lightly browned, you can cut the treat into portions and serve.

Fish pie casserole

Ingredients:

• 400 g fillet of any white fish;
• 800 g raw potatoes;
• half a liter of milk;
• 100 g of high fat butter;
• 150 g frozen green peas;
• 2 tbsp. l. sifted flour;
• 3 boiled chicken eggs;
• 1 dessert spoon of lime juice;
• 50 g of grated hard cheese;
• salt and pepper.

Preparation:

1. Preheat the oven to 170 degrees.
2. Place clean fish fillets in an ovenproof dish and pour over milk (leave 50 ml).
3. Cover the fish with foil and place in the oven for 40 minutes.
4. Remove fillets from milk. Do not pour out the latter. Divide the fish into small pieces with your hands.
5. Boil the potatoes in salted water until soft. Chop the cooled eggs into small cubes.
6. Melt half the butter in a skillet and fry the flour in it for 2 - 3 minutes. Gradually pour in the remaining milk and simmer the sauce over low heat until thickened. Add fish pieces, peas, eggs, lime juice, salt and pepper.

Ingredients:

• 3 pollock carcasses;
• 3 onion heads;
• 2 root vegetables of carrots;
• 150 ml medium-fat sour cream;
• 50 ml of sunflower oil;
• salt and pepper mixture.

Preparation:

1. Gut pollock carcasses. Leave the fish without heads, tails, fins and entrails. Rinse the pollock thoroughly and cut across the ridge in portions. The thickness of each is about 4 cm.
2. Rub the fish with salt and pepper and leave while the rest of the ingredients are prepared.
3. Fry chopped onions and carrots in hot sunflower oil. The vegetables should be soft and slightly browned.
4. To prepare the filling, dilute sour cream with 1/3 tbsp. boiled water.
5. As soon as the fish fillet turns white, pour over the sauce from the previous step.
6. Close the pan with a lid and simmer the treat for a quarter of an hour over low heat.

Serve the resulting dish with boiled rice.

Stuffed carp

Ingredients:

• 2 kilos of carp;
• 4 small chicken eggs;
• 200 g carrots;
• 50 g butter and 1 tbsp. l. vegetable;
• 200 g white onions;
• 1 tbsp. heavy cream;
• 2 slices of yesterday's loaf;
• 1 tbsp. l. with a slide of quality gelatin;
• salt, pepper, favorite spices.

Preparation:

1. Chop the onions and carrots coarsely. Fry them in a mixture of butter and vegetable oil. The vegetables should be softened.
2. Peel the carp. Be sure to cut off the gills and remove the eyes, cut open the abdomen and clean out the insides. Extract the fillet. The skin with the head and tail must remain intact. To neatly cut carp, you need to use a sharp, thin knife.
3. Soak the loaf in cream, squeeze out excess liquid and pass it along with the cut fish fillet and vegetable frying through a meat grinder. Salt the resulting minced meat and season with spices. Drive eggs into it and add gelatin.
4. Mix the resulting mass well, fill the belly of the carp with it and sew it up.
5. Place the fish in a roasting sleeve and tie well on both sides.
6. 3 g chili;
7. fat for frying.

Preparation:

1. Rinse the fish carcass, dry and cut into small portions.
2. Drizzle with lime juice, add dry or fresh chili.
3. Send all the soy sauce to the fish bowl.
4. Mix food thoroughly with your hands and leave for about 1 hour.
5. Dip each piece of fish in flour and fry in a pan with heated fat until golden brown.
6. Then pour the remaining marinade over the fish and simmer until tender.

Serve with your favorite side dish. Fish marinated with soy sauce is crispy on the outside and soft on the inside.

If possible, then for all the listed dishes it is worth purchasing not frozen, but chilled fish. It always turns out tastier, juicier and more tender in the finished treat. It is important not to spare any spices, so that the dish does not turn out bland. The easiest way is to buy ready-made aromatic spice mixes.

But the fish dish is distinguished by its usefulness, because some of the components that are in fish are simply vital for a person. And you can get them only from specific foods that should be in the diet. Fish dish: health benefits

Fish dish: health benefits

If we talk about the benefits for our health and the body, then one cannot ignore the scientific fact that a fish dish contains a lot of protein, vitamins and useful microelements. Many people who give up meat add fish recipe to their diet to stay healthy. It is also a source of strength and energy for the whole day.

But that is not all. The fish dish contains valuable omega 3 fatty acids. Especially in large quantities in salmon. This is why salmon is included in all healthy eating recommendations and even in many diets.

Why is a fish dish better than a meat one:

• There have been many studies on the benefits of fish versus meat or poultry. It has long been known that scientists through a variety of practical studies have proven that fish meat is much faster digested and absorbed by the body than pork, chicken or veal.
• fish contains a special type of fat that contains a large amount of vitamins A, D and extremely beneficial saturated fatty acids.
• fish dish is also healthy because it contains phosphorus, iodine and fluoride. At this concentration, you will no longer find them in other products. Isn't there a reason to add them to your daily diet with such a recipe and finally start leading a healthy lifestyle, as well as improving your diet for every day?

How to cook a fish dish

There are a lot of cooking techniques - use any of your usual techniques that you use every day. You can cook a fish dish in a pan, grill, oven, open fire, slow cooker, or steam. All of them will be tasty, healthy, juicy and appetizing if you follow several rules and stages when creating a fish dish. Its recipe is not at all complicated, but the result will pleasantly surprise you, regardless of the cooking technique.

Stages of cooking a fish dish:

• defrosting (in case you are not using fresh food);
• cleaning;
• getting rid of the smell;
• directly cooking.

It is clear that if you make a fish dish from frozen fish, then you should defrost it correctly. It will not work out quickly, so we recommend starting this process a few hours before you cook the fish dish. If you are cooking with fresh fish, skip this step and cook further.

You need to defrost fish in cold water, but if you decide to do it in hot water, then your fish dish will simply lose its taste. You should defrost it only at room temperature, otherwise the main ingredient will simply “cook” and will be tasteless, not juicy and will lose color.

A fish dish will not be as tasty and healthy if you do not clean the fish. Remove mucus, scales, fins, and bones if present. Otherwise, you threaten to serve a fish dish that will be dangerous to humans. And this is unacceptable in any case! After all, it can be dangerous to health and even to life.

Fish dish: how to get rid of an unpleasant smell

Many types of fish have their own specific smell (river or sea), which must be eliminated so as not to spoil the appetite. If you are preparing a fish dish from flounder, then remove the skin from the dark side and nothing will spoil the taste of your ideal dish and fish.

If you are preparing a recipe from cod, then so that the fish dish is tasty, hold it in a solution of vinegar. You can get rid of the smell of river fish if you hold the main ingredient with bay leaves and rinse well in cold water.

How to fry a fish dish well

When all the preparatory stages are over, you can already start cooking fish directly. Most often, a fish dish in a home kitchen is prepared either in a frying pan or in an oven. But it is sometimes difficult to achieve the perfect result due to violations of the cooking or marinating techniques.

Fish dish - recipe for frying:

• it is better to cut large fish into pieces, and small fish can be fried whole. The pieces must be the same size and color;
• before frying, the fish dish should be salted so that the main ingredient does not crumble in the pan. But because of this, you can lose color;
• sprinkle sea fish with lemon juice or wine vinegar;
• it is better to bread a fish dish before frying (for example, in flour) so that the fish retains its shape and a beautiful golden crust during frying or baking.

What side dish to serve with fish

Serve fish with a side dish. If your fish dish turned out to be dry, then this can be corrected with a side dish of peas, mushrooms, cheese, green beans. If it is puree, rub it well through a sieve until smooth.

But for fatty fish, it is better to serve sauce with the addition of lemon or gooseberries. This will give you a balanced taste. We hope that with our tips you will be able to cook the most delicious fish dish. Live deliciously and have unforgettable pleasure from cooked food!