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Ways to cook fish. Tourist tips
Here are some tips for eating fish. Grilling fish in coals The method is simple and gives good results. This is how pike and large perch are often cooked. The fish is gutted and salted. Inside the fish, you can put spices and oil to taste. First, the fish is wrapped in parchment paper, and then in several layers of newsprint. Some wet the paper with water. The bundle is placed on hot coals. When the paper is completely charred, the fish is removed from the coals, its surface is cleaned, and it is ready for use. Cooking fish over an open fire Fish can be cooked over an open fire in a primitive way and with minimal means, but still get a tasty dish. The most delicious fish is cooked on the coals of a fire. A fire is lit in advance, thick enough branches or pieces of wood are burned in it to make large coals. You need to start frying the fish at the moment when the coals emit more heat. If you are going to roast fish on a fire, it is not recommended to burn coniferous wood in it, which can give an unpleasant aftertaste to fish, it is better to use wood from deciduous trees, especially alder. For frying over an open fire, you must have a lockable double grill with a handle. Purchased grates are only suitable for frying herring. For larger fish, we recommend making the grate yourself, at least from a metal mesh. The grate is greased, fish are placed on it, leaving gaps between them. Then the fish is clamped with the upper part of the grate. The grate is locked and put on fire. It is necessary to constantly monitor the fire and move the grate accordingly. After frying the fish on one side, the grate is turned and the fish is fried on the other side until cooked. First of all, fatty fish species are suitable for frying over an open fire: herring, salmon, whitefish, bream, ide. Before frying, gut the fish and salt it. Scales are removed from bream, whitefish and ide. Large fish are salted a few hours before frying, and small fish just before it. The dorsal fin is easily separated from the finished fish. Grilling fish on skewers Cooking fish on skewers (like a skewer. - Approx. Trans.) on a fire is simple and at the same time convenient. On skewers, you can fry perch, pike, salmon and other fish. The fish is gutted and salted, but the scales are not removed and the head is not separated. Whole fish are skewered on skewers. She is held over burning coals or a skewer with fish is stuck into the ground, tilted closer to the coals. The fish must be kept at a certain distance from the coals so that it does not burn, but is evenly fried. Cooking fish on a board by the fire With this method of frying fish, a truly delicious dish is obtained from many types of fish. The fish is gutted, separating the head. The fish is cut along the back to the tail, but the abdomen is not torn open. In expanded form, the fish is laid skin down on a wide board, attaching the edges of the fish with pointed wooden pins, for which holes are first pierced with a knife. The heat from the flame and hot coals of the fire must be strong. A board with fish is placed near the fire, tilting it slightly. The board should be at such a distance from the fire that the fish is fried as slowly as possible. A large salmon weighing 15 kg is fried until cooked for at least 6 hours. According to the old rules, with this method of frying fish, it is recommended to burn a fire with alder wood and put a board with fish from the fire at a distance of two ax handles. During frying, the fish should be periodically sprinkled with brine. Despite the duration of cooking, it is still worth trying to fry fish in this way - the result justifies the work. Frying fish in a pan Apparently, the most common way to cook fish is to fry it in a pan. Almost all types of fish are suitable for frying. The pan should be thick and always clean. First, the fish is fried over high heat to form a crust of a pleasant golden color. After the fish has browned, it is fried over low heat. Previously, the fish can be rolled in flour or breaded in batter. Fish is fried whole, cut into pieces or fillets. Small fish, such as herring, are fried whole. Whole, you can also fry small perches, ides, scavengers. Fish intended for whole frying are usually rolled in flour. It is not recommended to cook it in batter, since the frying time increases significantly. Large fish fillets are fried whole or cut into pieces. Fillets such as zander, whitefish, pike and salmon are recommended to be fried whole if possible. Salmon and whitefish fried with skin are tastier. Frying fish on a metal grid Fish can be fried on a metal mesh, grate or metal sheet with slots. Fish prepared in this way is a tasty dish and healthy food. For frying on an open fire, they usually take fatty fish: herring, bream, salmon. You can fry herring, bream and small whitefish whole. With bream and whitefish before frying, it is necessary to remove the scales. Whole fish intended for frying is sprinkled with coarse salt for 1-2 hours. before preparing it. Just before frying, the fish is dried, sprinkled with spices, such as red and black pepper, or sprinkled with lemon juice. Large fish or pieces of fish are lubricated with vegetable or butter before frying. The temperature of the mesh can be checked with a piece of fish - it will stick to the surface of insufficiently hot metal, and burn on overheated metal. Before frying, the mesh, grate or iron sheet is cleaned and oiled. During frying, small fish and thin pieces of fish are sprinkled with finely ground salt, fried until tender. Thick fillets and large fish require cooking. To do this, use the oven. To keep the fish juicy, you can not sprinkle it with liquid, you can pour it with fat. The most delicious is the fish that has just been fried on the net. boiled fish The easiest and healthiest way to cook fish is to boil it. It is best to cook the whole fish without cutting into pieces to preserve its taste and nutrients. Sometimes the fish is boiled with scales, sometimes it is cleaned, but it is necessary to gut the fish. During cooking, only enough water is poured into the dishes to cover the fish. Salt put up to 15-20 g per 1 liter of water. To taste, you can add pepper, dill, onion to the broth. The water temperature when cooking fish is maintained slightly below the boiling point - about 90°C. Cooking over high heat continues at the rate of 2 minutes. per 1 kg of fish, after which it is left to cook until cooked over low heat, tightly covering the dishes with a lid. The fish is ready when its dorsal fin comes off easily. Large boiled fish falls apart easily. If desired, the fish can be preserved as a whole by filling its belly with wet parchment paper and tying the fish with twine. Boiled fish cooked in cooling water With this method of cooking, the taste and qualities of the fish are well preserved. The cut fish is weighed. Water is required three times more in relation to the weight of the fish. If the dishes are wide and the fish are small, you still need to pour enough water to completely cover the fish. Water with spices is pre-boiled. Then the fish is placed in the dish with its backs up, tightly closed with a lid, removed from the heat and placed on a wooden stand. On a cold metal plate, the broth will cool quickly. On a wooden stand, it will keep the temperature until the fish is fully cooked. Cooking time can be determined from the diagram below. The fish is ready when it is easy to separate the meat from the spine with a fork. Before serving, the scales are removed from the fish. When cooking, keep in mind:
Ear and steam fish Any fish is good for fish soup. Now the ruff is not appreciated, but earlier it was brought from afar on carts for those who wanted to cook a delicious fish soup. You can cook fish soup from the smallest fish or even from fish bones and heads; if the fish is very small, you can make broth from it. To prepare the broth take:
Pour 0,5 liters of water into the dishes, add spices, lower the onion. Water is boiled for 15 minutes. Fish or fish bones are placed in another bowl and pour 1,5 liters of fresh water. The dishes with fish are placed on a hot stove. The foam is removed as it forms. When the formation of foam stops, boiled water with spices is poured into the dishes with fish. The broth is boiled at a slow boil for 20-25 minutes, then filtered. It is easy to cook fish soup from fish broth. Peeled potatoes are cut into slices and boiled in broth until tender. If you want to season the ear, take 200-300 g of milk for this, stir 1 tablespoon of wheat flour in milk and add this mixture to the broth, continuing to stir everything together. Fish soup is served, for example, with a fish pie. You can make fish jelly from the broth or use the broth as a sauce. Fish ear (serves 4) For fish soup from large fish take:
Boil water with spices and add potatoes. When the potatoes are still undercooked, the pieces of fish are lowered. Add flour mixed with milk and boil all together until the potatoes are fully cooked. The finished ear is seasoned with margarine and herbs. It is not necessary to add flour, milk and margarine to the ear. The easiest way to cook soup Required:
Sliced potatoes, salt, pepper, margarine are dipped into boiling water, chopped onions are boiled for a while. Then lower the fish sprinkled with fish seasoning. The finished ear is seasoned with dill and green onions. Salting fish Salting is a way to preserve fish for a long time. At present, for this purpose, first of all, herring is salted. Here we will talk about the preparation of fish dishes by salting. Fatty fish are best suited for salting: herring, whitefish, salmon. Roach and ide are salted in small quantities, and some lovers use salted pike, burbot and perch for food. salted fish Salmon, whitefish, trout, large herring, flounder are suitable for this type of salting. Fillets are made. It is not necessary to remove the scale. Coarse salt is required at the rate of 50-200 g per 1 kg of fish. Usually, the fish is also sprinkled with granulated sugar (a little less than 1/3 of the weight of the salt). Sugar gives the meat a pleasant mild taste and partially prevents the drying effect of salt. Sprinkle the fillets with salt and sugar. The first layer of the fillet is placed on parchment paper, skin down, dill is placed on top and, if desired, sprinkled with ground pepper. Then lay the second layer of the fillet meat down, after which they are all wrapped together in parchment paper. Salted fish is stored in a cool place under a slight yoke. Salmon and whitefish are ready to eat the next day, and herring can be eaten a few hours after salting. Fish can be peppered before serving. Cold marinated fish Preparing fish for marinating. Fish is marinated only gutted or cut into fillets. The fish must be fresh, it must be processed in compliance with the rules of hygiene. Marinade. Wine vinegar (10 percent) 500 g, coarse salt 100 g, sugar 200 g, onion 60 g, dill 1 g, allspice 3 g, bay leaf 1 g, mustard seed 1,5 g, water. Cooking method. Salt is dissolved in boiling water. Add sugar and cool the water. Pour vinegar and add enough water to get 1 liter of marinade. Then spices are dipped into the solution and stirred. Cooking fish in a marinade. Weigh the fish and put it in a dish intended for marinating. The fish is poured with the prepared marinade. The amount of marinade by weight should be equal to the weight of the fish. The fish in the marinade is thoroughly mixed daily. The fish is ready for consumption in 3-5 days at a marinating temperature of 10-12°C. Processing of marinated fish for storage. The finished fish is removed from the marinade and transferred, cut into fillets or pieces, into a storage container (in glass or plastic jars). Then the fish is poured with marinade, the jars are tightly closed with lids and transferred to a cool place for storage. Storage. Marinated fish is stored in a cool place, at 2-10°C. A good storage place is the refrigerator. The maximum storage period is 3-6 months. Fish smoking An exceptionally convenient way to cook fish and save your catch. There are ways to get cold and hot smoked fish. Hot smoked fish can be obtained much faster, but it is not stored for long. When smoking fish in boxes, sawdust from alder wood with a small amount of juniper sawdust is poured onto the bottom. Then they put a baking sheet for draining fat, over which there are grids (lattices) with fish. After that, the box is closed with a lid. The box is placed on a fire or any other source of heat (you can use, for example, a stove). Depending on the size and quantity of fish, as well as on the effectiveness of smoking in this box, it is heated to the desired temperature, usually within 10-50 minutes. The skill of determining how long to smoke is acquired quickly. At the end of heating, it is advisable to open the lid of the smokehouse for a while so that the remaining moisture evaporates. Smoking in ovens follows the same principle. In the ovens, alder firewood is burned without leaves with the addition of a small amount of juniper, peeled from needles. Before laying the fish, the stove is heated. If the stove has dense walls, it is recommended to open the door for a while, if there is a lid, then the lid to release excess moisture evaporating from the fish. When the fish is baked to readiness, they proceed to the final phase of smoking. They close the valve of the pipe and extinguish the fire in the furnace, filling it with alder sawdust. Since the duration of smoking is directly dependent on the design of the oven, it is necessary to identify its properties in practice. The meat of properly smoked fish is easily separated from the skin, evenly baked, crumbly. With careless smoking - the fish tastes bitter, If the fish falls apart and fat flows from it, these are signs that it has been in the oven longer than it should be or it was too hot. The duration of smoking fish in the oven is on average 2-3 hours. We must not forget that the oven must always be clean. Smoking in an uncleaned oven can give the fish an unpleasant taste. So that the fish does not turn out too dry, you can proceed as follows: after the usual smoking time has elapsed, remove the fire from under the smoking box, but leave the fish in a closed smoking oven for another 10 minutes. Smoking boxes (boxes) These are the simplest devices for smoking meat and fish, which can also be transported. There are many designs of such smokehouses, the main thing in their manufacture or purchase is the following:
Processing fish before smoking Many types of fish are suitable for smoking. Especially tasty are smoked herring, eel, sprats, whitefish, flounder, bream, salmon and perch. Many also smoke other fish, such as ide, cod, etc. Small fish - herring, sprats - do not require any processing before smoking. It is simply placed on a smoke net or hung on hooks. Salaka can be salted before smoking, but it is usually salted after smoking, sprinkling with coarse salt. Larger fish intended for smoking are gutted, usually leaving the head. Some scale the fish, but most do not. After gutting, the fish is kept for some time in a cool place salted (1 tablespoon of salt per 1 kg of fish) or directly in a salt solution (salt is put so much that part of it does not dissolve) for 1-4 hours. before smoking. Before smoking, the fish is wiped dry, while removing excess salt. Before smoking, it is advisable to tie large fish with a cotton or hemp rope, previously soaked in the same solution as the fish, this is necessary so that it does not fall off the hooks. Smoking ovens A smoking oven is a stationary structure that makes sense to build if you are going to use it repeatedly. The simplest design of a smoking oven consists of two iron barrels with cut-out bottoms, mounted one on top of the other. In the lower barrel, a fire is bred and maintained, and fish is hung in the upper barrel. At the upper barrel, a wooden lid is made in place of the upper bottom. To attach metal meshes, you can weld the corners to the inner walls of the barrel. At the bottom of the barrel, where chocks, shavings, sawdust, etc. are placed, you can put a tin bowl with water, and preferably with vegetable oil, adding pepper and other spices to give the fish the desired taste. If you stay for a few days on a steep bank of a river or ravine, then you can dig a smoking oven in a slope. If there is no suitable slope nearby, then you can build a horizontal smokehouse. Of course, by folding a stationary brick oven, you will consistently get much better quality fish. The first type is a brick-lined oven in which the fire is isolated from the fish by a layer of stones laid on grates. The dimensions of the oven are determined by the size of the fish intended for smoking, and from its quantity per one smoking step. To smoke long fish, the stove can be built up - for example, to make a superstructure from boards or from shields. The second type of oven resembles the one described above, but the oven is combined: the upper part is built from planks. To obtain a uniform temperature and protect the fish from burning, it is necessary to lay a layer of stones on the grate in this oven. There is another original way of smoking fish, which requires an old refrigerator, a cast-iron skillet and an electric stove. Everything is thrown out of the refrigerator, leaving only the body, an electric stove is placed on the bottom, and a frying pan is placed on it. Pour sawdust into the pan, and hang the fish evenly in the upper part of the refrigerator. It remains only to turn on the electric stove and close the refrigerator door, after 12-14 hours the cold-smoked fish is ready.
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