Fish flood

[I'm going for it!]

I have a bunch of char. What can we do with him

Natasha! I just fry the char very quickly, no more than a minute on each side. I put it on a plate and there it instantly comes to readiness and then it remains quite juicy. Flies off the table instantly!
I'm making yeast pies with him. But, in pies on chunks of char I put, not stingy, butter flakes, so that the fish is not dry in the pie. And I make pies without rice. So that the rice does not take the juice from the fish.
I cook something like He from it, exactly the same as in the Korean Meat recipe. This is generally flying away!
I cook quick fish cakes from it. Yummy too!
We love char, so I am fromI'm going for it!

[Bast1nda]

Bast1nda, on the 2nd link they bake different fish, not only mackerel.
Irina, dont know. Thank you for such a detailed educational program!

[Mikhaska]

Mikhaska, thank you!
So it is still dry, probably closer to pink salmon?

How about fast cutlets? Maybe there is a link to the topic?
If you fry, then roll on slices and in flour and on a hot frying pan, right?

And how will it be baked with potatoes?

Thank you for such a detailed educational program!

I will be glad if at least something is useful to you, dear!

[Irisha]

Irisha, you won't get off that easily. We are waiting for a recipe for char in Korean!

How about fast cutlets?

I don't know if there is such a topic on the forum. It didn't interest me. Because I do it according to my recipe. And we are so delicious. Why tempt fate with another recipe ...
Yes, the fish is pretty dry, so recipes are needed where the juice is maximally preserved in the char.
The recipe is as follows:
Boneless char meat - 1 kg
eggs - 3 - 4 pcs.
salt - coarse pinch
flour - 1 tbsp. l. with a big slide
sour cream + mayonnaise, (or one mayonnaise) - 5 tbsp. l. (sometimes 6)
ground black pepper to taste.
fresh chopped dill greens - to taste. (I put a lot. A large handful)
Mix everything quite thoroughly and spoon into a hot frying pan. Fry no more than 1.5-2 minutes on each side.
Then leave to lie on a platter, where you will put them for about 10 minutes and you can safely eat!
On slices, if fried, then roll in flour, of course. But, without fanaticism.
I also make a casserole with potatoes and char. But then I put the char on the covered plum. butter the bottom of the mold. On top of it is a rather thick layer of fried onions. (Of course, salt, pepper, seasonings to taste). On top of the onion, slices of very thinly sliced ​​potatoes in several layers. I pour sour cream mixed with mayonnaise and milk to the level of the top layer of potatoes and - in the oven at 200 degrees for about 30 - 40 minutes. In short, as soon as the potatoes become soft, I take them out. If the potatoes are cooked earlier - feel free to remove the form from the oven! And for another 10 - 15 minutes, a form with a casserole is on the table. Then we eat. We are already squeaking!

We are waiting for a recipe for char in Korean!

And you, girlfriend, go to my Meat topic in Korean. And cook in exactly the same way, only not meat, but char! I make it and the meat are exactly the same.

[Ira]

Ira, not bought? I go to your Temko, but I try to read it every other time. Otherwise, you will have to run and do. And I want by the rules. My cast-iron wok is not processed. I’ll start restoring it and we will immediately implement your recipe.

I'm not putting pressure on you, my dear! You don't have to cook it at all, I won't love you less for that!

[Irish]

Irishhow not to cook it? Be sure to cook! Well, you remember. It is necessary to mature, mentally prepare so that the masterpiece does not screw up.

It is necessary to mature, mentally prepare so that the masterpiece does not screw up.

This is true! This is our way!

[Mikhaska]

Mikhaska, Irina, thank you very much! For prompt help and excellent recipes! I fried it according to the first recipe! It turned out great. Apparently the main thing is not to overexpose in a frying pan. I cooked one piece and made soup based on it. It turned out great. Cutlets are next, I love fish cakes. I’ll ask right away, don’t put semolina, flour will replace it, so that it doesn’t fall apart? And why are you spreading with a spoon, is there a reason?
I was even glad that this is possible, since I am not very good at molding fish cakes, it happened that they fell apart, so I rarely make them, I don't really want to repeat failures))))) so why with a spoon?
I liked the fish. I bought it two years ago, but apparently I cooked it crookedly and somehow it didn't seem very much to me. And here, well, it's a completely different matter. I want cutlets!

[Natasha!]

Natasha! No need for semolina. Semolina, flour, starch act as thickeners. Here, we apply one thing. I prefer flour. I don't really like starch, a slippery cutlet dough turns out with it, for my taste, when the cutlets are ready. And, with semolina - oak.
With a spoon, because then you don't have to get your hands dirty. Well, this is my opinion about this method of cooking cutlets ...
Only, of course, a spoon should be collected with a large slide, of course, with the same spoon, and level the cutlet in a frying pan. It turns out cool. Only, in no case! do not keep the cutlets in the pan for more than the time I indicated in the recipe. Otherwise, after cooling, they will be like a sole!
We just love char! Even just because it does not need to be cleaned of scales.

[Mikhaska]

Mikhaska, Thank you! I fell in love with him too, yesterday I told my mother how cool I fried him! We have it very much! overexposed.

Listen, I've come across shark fillets a couple of times, and the price was not prohibitive, but quite reasonable. I think it's worth trying or is it an imitation, like crab sticks without a crab and a shark without a shark?

[Vlasova]

Vlasova, where are you dwell do you live? We didn't have shark meat

[Irina]

Irina, in our Metro it is sold in steaks, cut and packaged, I call it a katran, I also look, but I hesitate.

[Vlasova]

Vlasova No imitation, yes, it is not expensive, about 200-300 rubles. worth per kg. In Spain, apparently there are a lot of them - so they are exported.
It has no specific taste, there is no special aroma either, fish is fish. The money is not big, if interested - try it

[Irin!]

We didn't have shark meat

Irin! I have seen several times in Megas in the freezing department. Everything is as it describes Nadyusha - selenа... I didn't take it, lie I won't. Although, the thought crept in more than once. After all, shark fin soup is considered a delicacy ...

If I choose, I'd rather buy crabs
I don't even need mussels with black caviar

Ah, I would - muksuna! In your notorious Megas, they sell it lightly salted-mm-mm-mm-mm! Just a song! Soon, very soon I will be in Novosibirsk! I'll come off on muksun!

I also really love muksun, but fresh. Decent prices for it
Welcome! I wish to eat from belly enough!

Once I was choosing a goose. I walk and look closely ... I asked the seller to show the gills of one fish. Turned out to be cloudy with mucus. Fu! So the girl grumbled with displeasure: "Go, go. Then you will come back. We will wash the fish, wipe it, paint the gills!"

Girls! Grilled shark steaks THIS IS VERY TASTY !!! :-)
Cut half a cm or slightly thicker, but not more than 1 cm, add salt, grease the pieces with butter and on a hot grill! A couple of minutes and the yummy is ready!

We will wash the fish, wipe it, paint the gills! "

I would love this seller! With humor, at least she's more than okay!

So they all do it there

How to cook, only on the grill?

We used this recipe:
🔗
It turned out well.The combination of sauce, peas and parried shark is excellent. Some are simply fried in a pan or grill.

ElenaM, thanks, I will definitely buy and try the recipe on the site. By the way, I also liked the site, how many unusual dishes it hung for 2 hours, leafing through the week. I’ll consult with my husband, maybe I’ll even order.

Muscovites and Petersburgers are lucky in this regard, I would also order such baskets. Doma And so I have to buy myself if I see an interesting idea for a dinner.

It is what it is. Thanks again. I did not know before that such services exist.

[ElenaM and Vlasova!]

ElenaM and Vlasova! Do you work for a pair, advertising a third-party resource on the forum? This is already getting boring.

[Mikhaska]

Mikhaska,

[Mikhaska]

Mikhaska, thanks for the char ... I have listed (for myself) in the category of not tasty fish ... I will cook as you advise. And one more question, because her meat is dark reddish? When cutting along the ridge closer to the tail, they were dark, well, like blood fibers, moreover from all the fish that I bought. This is so or I got "defective"

Yes, everything is fine! Don't worry! And, to your health!

[Who has the recipe ??]

People!!! People !!! The question is urgent and urgent !! In short, I am explaining ..
The acquaintance suddenly had a whitefish catch, she offers it to everyone, well, to me as well .. Whitefish is delicious, but personally I myself have never salted it for future use. And the amount depends on how to save it, which I would potentially agree to steal
Who has the recipe ?? It is clear that it can be cooked, steamed, and so in pieces. But I would like to make it like a herring of spicy salting !!
There are a bunch of recipes for dry salting - salt-sugar-pepper-dill ... and in a rag, but this is good for 2-3 kg ..
In general, I ask the audience for help !!!

People!!! People !!! The question is urgent and urgent !! In short, I am explaining ..
The acquaintance suddenly had a whitefish catch, she offers it to everyone, well, to me as well .. Whitefish is delicious, but personally I myself have never salted it for future use. And the amount depends on how to save it, which I would potentially agree to steal
Who has the recipe ?? It is clear that it can be cooked, steamed, and so in pieces. But I would like to make it like a herring of spicy salting !!
There are a bunch of recipes for dry salting - salt-sugar-pepper-dill ... and in a rag, but this is good for 2-3 kg ..
In general, I ask the audience for help !!!
More details: https://Mcooker-enn.tomathouse.com/in...m_smf&topic=73055.new#new

[Aunt Besya]

Aunt Besya, Elena, and in a saturated salt solution? It is suitable for any number of fish, it all depends on the container in which the fish will be salted. However, I do not know how to put the spices there. Either boil the water first with the necessary spices, or add the chopped spices to the already cold brine. In general, I don't like boiling water for the brine, I always dissolve salt with raw tap water. But the point is, I don't like the spicy ambassador.

But the fig knows ... The funny thing is that in the fish region I can not find friends who would know
Suggested options: 1. a pack of salt on an enameled bucket. Clean the fish only from the intestines, cut off the head and cut from the side of the abdomen along the ridge (to be honest, there is zero logic ... it's easier to cut along the ridge, squeeze the ridge and leave the two halves connected by the abdomen), sprinkle with salt, put in a container and under oppression to give the brine. Store in a cool place. Soak and eat as needed as a herring. 3. Prepare a saline solution (so that the egg does not sink), add spices (lavrushka, peppercorns, allspice) pour the prepared fish with brine. Ready after 2-3 days, but again not for a large amount .. And the Internet recommends only dry pickling (salt, sugar, white pepper, dill) and in a hollow paper .. Well, you can do this 2-3 fish .. and that's it, I would like for future use ..

[Aunt Besya]

Aunt Besya, but go to the forums of fishermen, they will certainly recommend useful things.

And the Internet recommends only dry pickling (salt, sugar, white pepper, dill) and in a gingham ..

That's right, because whitefish is a noble fish, salmon blood. It should be salted with a salmon ambassador. And about the fact that saturated brine, for a small amount, is nonsense. I salt herring up to 10 kg. It all depends on the salted container.

I'd put salt in the freezer too

I did this last winter (I took the recipe from my husband at the fishing forum)
For 1 kg of whitefish: 0.5 l of water, 3 tbsp. l. salt, 1 tbsp. l. sugar, 3 pcs. cloves, peppercorns 5 pcs., laurel. sheet.
We make brine: Boil water, add salt, spices, cool, pour the pieces of fish (I had a medium-sized fish, salted whole, but without a head and tail) and refrigerated for 10-12 hours. After lying in brine, separate from the bones. How long can you store, I will not say. We had no longer than a week, we ate everything. I made a fur coat with this whitefish. The taste is amazing. If my husband brings whitefish this winter, we must repeat

Recently I heard advice to use rye flour to bread fish before frying. It turned out to be delicious and crusty.

How to cook, only on the grill?

Why. Here's a cool recipe. I cooked myself several times.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=311483.0
And in general, I have a family from a shark dragger.
A katran is a relatively small Black Sea shark. Only the spine is bone. What attracts.

[Toxicologist: "Norwegian salmon is the most toxic food in the world"]

A little about the excellent European quality:

Toxicologist: "Norwegian salmon is the most toxic food in the world"

For several months, French journalists Nicolas Daniel and Louis de Barbeirak studied the fish industry from the inside. They traveled from Norway to Vietnam, visited Sweden and Denmark. The result of their investigation was a film that reveals the truth that the "fish lobby" is trying to hide.

They began their investigation in the west of Norway, where there are many fish farms in the countryside that are engaged in the artificial raising of salmon. The journalists met with the Norwegian activist, ecologist and founder of the Norwegian Conservation Union Kurt Oddekalv, who considers the fact that the fjords is outrageous.

Kurt Oddekalv has long been at war with farms that artificially raise salmon in Norway. He gave shocking details about their work. Factrum publishes his story.

“In Norway, the fish situation is catastrophic. There are too many fish: on such a small farm, they raise 2 million individuals! The fish is sick, now we can already talk about a pandemic: pancreatic necrosis and infectious salmon anemia have taken over the whole of Norway. But they hide it from consumers ", Says Kurt.

The activist has been monitoring and monitoring large fish farms for the past 10 years, gathering evidence. He has records showing workers in these fish farms pouring a powerful pesticide with neurotoxic effects into the water.

“They themselves have to wear gas masks and protective suits to avoid being exposed to the chemicals used to treat the ponds from the parasites, which is not uncommon on these farms. A wide variety of chemicals can be found in such salmon. This threatens with poisoning, and a person cannot eat this ", - he said.

Kurt directly states: "Norwegian salmon is the most toxic food in the world"... Fishing in Norway brings in $ 4 billion a year and is second only to oil.

To unravel the secrets of these farms, Kurd Oddekalv uses a ship with spy elements. “The bottom under the farms is covered with 15 meters of sediment, and it is teeming with bacteria - all the remains of feed and waste of chemicals added to kill parasites. The pollution level is very high. Toxic substances, fish excrement ... The seabed is completely destroyed, it is like a gas factory. Bubbles of methane and so on, and pesticides are identical to the substances that were used in the first world in gas attacks. ".

The main problem of Norwegian fishermen is the so-called fish louse, which, parasitizing on the body of the fish, can kill it.Sea lice develop resistance to any species, so anglers use pesticides that are much more effective.

“This is negative for fish. So 50% of cod fry on farms are born with a mutation. They cannot close their mouths. This is a gene mutation, and for it to disappear, 8 generations must live in the sea. When a person sees such a fish, he will not want to eat it, but if you cut off your head, then no one will notice ", - he said.

Salmon is also susceptible to mutation. He showed that fresh salmon had meat falling apart when opened.

“It shouldn't be, the meat should be elastic. As you know, wild salmon has 5-7% fat, and farmed salmon 15-34% fat. And all the toxins accumulate in the adipose tissue. Accordingly, such fish is becoming the most toxic in the world "- he stressed.

In turn, the French toxicologist Jerome Ruzsen noted that in the course of his research the ecologist's words were confirmed.

“Indeed, the degree of contamination of farmed salmon is very high. It is 5 times more harmful and toxic than any other food. These toxins must be avoided, and by eating, we run the risk of experiencing their effects. ", - he said.

🔗

Girls, today catfish "came" to me. My husband did not bring it. What is the most delicious dish you can make from it? I read that "if you get a catfish, be sure to try the kebabs from it." Is it so?

Share the recipe for marinating mackerel for hot smoking.

[Volodya]

Volodya, you can see these recipes:

Smoked mackerel in a pressure cooker-smokehouse Unit

Hot smoked mackerel in microwave or convection oven

Or fill in the phrase in the search engine: Hot smoked mackerel

Girls, today catfish "came" to me. My husband did not bring it. What is the most delicious dish you can make from it? I read that "if you get a catfish, be sure to try kebabs from it." Is it so?

agree)
when I first went fishing with my father to Akhtuba ... we arrived in the cold and pouring rain already in the dark ... kind people came up and showed where the tent of their neighbors had just left - there were practically no vacant places, but to look for them tired from the road and in the dark it was difficult ..
quickly set up a tent and climbed into it, dry and have dinner, what we had with us ... we hear the knock of a pebble on a pebble: "Good evening, neighbors, treat yourself to a kebab of freshly caught catfish
we're like, thanks, we'll catch some more ...
and he - but when else will it be, and this is just fried, help yourself
the shish kebab was really indescribably tasty and tender ..
and we remember those people with a kind word for so many years ...

[katko]

katko, I directly presented the eyes of the hungry chilled soaked cat, which from the hot fish from the fire refuses ... like thank you, no need)))