An assortment of fish dishes. Fish semi-finished products and culinary products

Currently, modern technological processes and industries involved in the production of food products make life much easier for culinary specialists and housewives. The time spent on cooking should be minimal, and the taste of the dish should be perfect. Isn't this the principle you adhere to when preparing your own dinner?

Semi-finished products are food products that make cooking much easier for us, making the process simpler and faster in time. Today we will talk about semi-finished products from fish.

They are one of the most sought after product groups by buyers. How are they produced, how should they be stored correctly, and what can be prepared from such semi-finished products in your kitchen? Let's figure it out.

Fish semi-finished products

Any fish semi-finished product is a culinary "product" that is at the stage of intermediate readiness. Semi-finished products from fish are mainly carcasses cut in a special way, devoid of bones and inedible parts. Also, semi-finished fish products include cutlet and knel mass, small-sized and portioned products.

Simple and complex semi-finished fish products can be combined into one huge list. The main demand, of course, is fish, devoid of bones and divided into fillets, which are convenient to cook. Cutlets, dumplings, minced fish, zrazy, etc.

Main advantages

As you know, any food product has its own culinary advantages and disadvantages, production technological pros and cons. The same applies to semi-finished products.

Defrosting fish

The fish, which will later be used for the preparation of semi-finished products, is subjected to machining. For production, frozen fish is most often used. Before proceeding with processing, it must be thawed. This is done in two ways. First, the fish can be defrosted in the air. Secondly, in special volume baths with water.

As a rule, air defrosting is used for fish in large briquettes. It is placed in the air, covered with a special protective film in order to reduce the amount of evaporation and juice flowing out. The use of plastic film helps to avoid weight loss, which will certainly accompany the process with this type of defrosting of fish.

Water is usually used to defrost individual fish carcasses. The fish is placed on special metal lattices in the form of baskets. The incoming water washes the carcasses, helping to defrost them, and then flows into the sewer pipe. The duration of the defrosting process will depend on the amount of fish (in kg). Temperature measurements are taken several times during the entire process. As soon as it is about -1 degrees, the carcass has defrosted - you can proceed to further work with it.

If we compare the two methods, then the second manufacturers use an order of magnitude more often. First, the maximum possible amount of nutrients remains in the fish. Secondly, the process takes less time. And thirdly, when defrosting in air, the product loses up to ten percent of its mass, which does not happen in the case of water.

Processing scheme

After the fish is defrosted, it is cleaned of scales, fins are removed, the head is separated and all the insides are removed. As soon as all these important measures are completed, the fish carcasses are washed under running water and placed on special grids. In production, careful processing of fish is very important. Cooking semi-finished products in this case is much easier, faster and better.

Types of semi-finished products

For cooking. Whole fish or individual links (pieces) are used. Portion pieces for cooking can be with or without bones. In order to prevent deformation during cooking, each fish piece is pierced or cut in several places.
For admission. As a rule, this method of cooking fish is most often used for big holidays and gala banquets. The fish is poached (warmed up) in water or in sauce. Here, semi-finished fish products are used in the form of a whole carcass or individual pieces without skin and bones. Small incisions are also made on the skin.
For frying. This is the main preparation of semi-finished fish. Links, whole fish, portioned pieces, boneless and skinless fillets can be used here.
Also, semi-finished fish products can be attributed to salted fish, as well as pieces marinated separately.

Breading

The preparation of semi-finished fish products using breading guarantees not only a golden crust and a pleasant crispy taste, but also maximum saving all useful substances and juices.

The type of fish breading will directly depend on the type of frying. The most commonly used flour breading. Flour is used for this. premium most often wheat. There is also red and white breading. Red is dried wheat bread, ground to a dry mass. White is black, as a rule, already stale bread, ground with a sieve to the state of crushed peas.

There is also a special preparation of semi-finished products from Specialties- these are semi-finished products, for breading which crushed almonds are used, cornflakes and coconut flakes. In order for the breading to have a better grip with the product, the fish is dipped in egg mixture. Eggs can be mixed with milk, water or pure.

Types of breading semi-finished products

Types of semi-finished fish products may differ not only in the processing method, but also in the breading method. Distinguish between a simple and a double method of breading.

Simple breading is most often used for regular frying, which is subjected to semi-finished fish products. Portioned pieces or a whole carcass of fish are seasoned with salt, ground pepper is added, rolled in flour or breadcrumbs from crackers. If a large batch of semi-finished products is being prepared, then the flour is mixed with salt and the pieces are immediately rolled in such a mixture that the salinity is uniform.

Double breading is used in cases where further deep-frying will occur. Here, as a rule, two types of breading and an egg composition are used. First, the pieces are rolled in flour, then dipped in the egg mixture, and then rolled a second time in red or white breading.

Frying semi-finished products

In addition to those intended for conventional frying, there are semi-finished products for deep-frying, on a grill, on a skewer, etc.

Fish for grilling (on the grill), as a rule, is taken whole. Also used portioned pieces, free from bones and skins. Previously, the pieces can be marinated in lemon juice with the addition of spices, salt, red or black ground pepper, greenery.

Semi-finished products from fish for roasting on a spit are links of sturgeon and other valuable fish species. Portioned slices are cut (in order to preserve juiciness after cooking), salted, peppered, spices and dried herbs are added. In some cases, marinate. Then put on skewers.

Quenelles and cutlets

Also knel and cutlet mass belongs to fish semi-finished products. Most often, fish is used for cooking, which contains minimal amount bones. It can be grayling and pike, pike perch and pink salmon, silver hake or catfish. To begin with, the fish is processed, the fillet is separated and the mass is already prepared from it for making cutlets or dumplings.

Cutlet mass can be used both for the preparation of semi-finished fish products, and immediately packaged for sale. IN cutlet mass products such as milk, chicken egg, wheat bread are also used.

What can be prepared from it

Knel mass differs from cutlet mass in that, during its preparation, a looser and more delicate structure is achieved. Fish for this type of semi-finished product is passed through a special very fine grate in a meat grinder. Bread soaked in milk and chicken are also added. a raw egg. More expensive versions of quenelles use high quality cream instead of milk.

The most popular types of fish semi-finished products

Fish semi-finished products are a very popular product on the modern grocery market. Since fish contains a large amount of substances useful for our body, vitamins, polyunsaturated fatty acids etc., she will never be left out of the kitchen.

Especially popular are:

Smooth neat pieces of boned fish or fish fillet.
Special cutting of fish - gutted carcass, free from bones, skin, head and entrails.
Shredded fish meat (cutlet semi-finished products).
Semi-finished molded product. This includes not only cutlets, zrazy and meatballs, but also
And, of course, steaks, beloved by everyone and most often used for picnics and holidays in nature. These are pieces of fish, having a thickness of one to three centimeters. They are very convenient for grilling.

Storage of semi-finished fish products

Many housewives are interested in such a question as the storage of semi-finished fish products. Most people think that in freezer fish can be stored for any number of hours, days, months. Of course, no one argues that semi-finished fish products will not deteriorate in any way, because they are covered with a thick layer of ice. But it should be understood that such a long freezing will only lead to the fact that you will eat a product that is completely insipid and devoid of vitamins.

Longest shelf life fish products in the freezer is six months. Moreover, fish fillets can be stored there only from three to four months, minced fish and even less - from two to three months. have the shortest shelf life fish dumplings- one month.

A whole fish carcass, rid of the head and entrails, will last for five to six months. If you store semi-finished fish at a temperature of 0 degrees, then the shelf life will be only 24 hours. But remember: the faster you eat a fresh fish product, the tastier and healthier it will be.

Tip 1: if you want to slightly extend the shelf life of semi-finished fish products, then you can salt them a little before sending them to the freezer. Just keep this in mind when you start cooking them. The second time you do not need to salt the dish.

Tip 2: as soon as you bring the fish product home, immediately get rid of the layer of plastic wrap in which it is packaged. Under such "armor" semi-finished products are perfectly transported, but they are completely deprived of air access. Long term storage in plastic bag also not recommended. It is better to purchase special "breathable" containers and place the fish in them, and then send it for storage in the refrigerator or freezer.

Fish is cooked boiled, poached, stewed, fried and baked. It is not recommended to fry and bake salted fish, it is cooked boiled, poached and stewed. The trifle of the first group can be boiled, stewed, fried, stewed. It is advisable to fry the trifle of the second and third groups. Fish is stewed less often, since its connective tissue consists almost exclusively of collagen and quickly softens during heat treatment.

The choice of heat treatment method for different types of fish depends on their chemical composition, specific taste characteristics, as well as the mode and duration of storage after catching.

Boiled fish dishes

Whole carcasses with or without a head are used for cooking, portioned pieces cut at an angle of 90. Sturgeon fish is boiled in links with a tucked up tesha.

When cooking in water, up to 2% of soluble substances of the fish mass pass into the broth, including up to 0.5% of extractive and mineral substances. Therefore, in order for the dishes to have a more pronounced taste, it is better to cook the fish in a broth made from fish waste.

When cooking a whole fish, it is tied with twine and placed in a special elongated fish cauldron on a grate with the skin up, poured with cold water (the layer should cover the product with a height of about 3 cm - 2 liters per kg of product), add spices, herbs, parsley, Bay leaf, peppercorns, salt, cucumber pickle.

Sturgeon carcasses and links, as well as fish of other valuable species and freshwater fish species, are cooked without the use of spicy roots, as this fish has good taste and nice smell, that is, it does not require additional aromatization. When cooking trout and salmon, citric acid or vinegar is added to preserve the specific blue color of the skin. It is allowed to pour portioned pieces of sturgeon fish with boiling water or broth to reduce cooking time and reduce loss of nutritional value.

The process of cooking fish is carried out in two stages: bring to a boil, reduce heat and cook at a temperature of 85-900C. Cooking time for portioned pieces - 12-15 minutes, links - 45-90 minutes, large pieces (for example, beluga) - 2-3 hours.

The boiled fish is taken out of the boiler along with the grate, the twine is removed, transferred to a heated dish (plate) with the skin up, a side dish is placed on the side and around - boiled potatoes, turned into barrels or whole tubers, cut into slices, or mashed potatoes. Before serving, potatoes are poured with melted butter and sprinkled with chopped herbs. You can use additional side dishes: boiled crayfish, shrimp, canned crabs, pasta “Ocean”, mushrooms, boiled cauliflower, salted and fresh cucumbers and tomatoes; be sure to use lemon, dill and parsley.

The welded links of sturgeon fish are cooled, stripped of cartilage (loss during stripping - 3-10%), cut into portions, poured with broth and brought to a boil. If the fish is intended for the preparation of cold dishes and snacks, then it is pre-cooled, the twine is removed, cartilage and bones are removed, and then used for its intended purpose.

Fish, designed in the form of a carcass or fillet, is portioned using a fish spatula. During the mass sale, the fish is poured with sauces, and when served in portions, the sauce is served in gravy boats.

Dishes of boiled sturgeon fish (boiled link) are served with white sauce with capers and white wine sauce; boiled fish (fillet) is served under white main, tomato, sour cream or Polish sauce.

Range: Russian fish zrazy with prunes, Fish dumplings.

Poached fish dishes

Poached fish (steam) is tastier than boiled, since with this method of thermal cooking, nutrients are more fully preserved in it.

Whole fish is allowed (medium-sized and for banquets - sterlet, trout, whitefish, eel, Baltic herring); links or a large piece (fish of the sturgeon family); portioned pieces (fish of all kinds).

Whole fish and portioned pieces are best served with skin (pieces are cut at an angle of 300 from fish fillet with skin without rib bones or from pure fillet). Links of fish of the sturgeon family are preliminarily scalded to remove dorsal bugs. Portioned pieces of fish, cut from a processed link with skin without cartilage, and for some dishes even without skin, are scalded before stewing to reduce the release of proteins from them during stewing.

The fish is stewed in fish boilers equipped with grates, or in a saucepan, the bottom of which is oiled, with the lid closed. The fish prepared for stewing is placed in a bowl in one row (the links are laid with the skin down so that one piece covers part of the neighboring one, the whole fish - on the abdomen), pour hot broth or water (0.3 l per 1 kg of product) so that the liquid covers fish for 1/4 volume, add salt, white roots, onions, spices and simmer until tender.

The poaching time is 10-15 minutes for portioned pieces and 30-40 minutes for fish poached in links and whole specimens.

good taste qualities possesses fish poached with the addition of dry white grape wine or mushroom broth. Sea and sturgeon fish are recommended to be served with the addition of cucumber pickle. Sauces are prepared on the broth left after stewing, with which stewed fish is served.

When serving, pieces of stewed fish are placed on heated plates or dishes and poured with sauce to mask its surface, covered with foam formed by denatured protein. A side dish is laid on the side: boiled karbovanny potatoes, whole tubers or sliced, mashed potatoes. Potatoes are poured with melted butter, sprinkled with herbs.

On vacation, the dish is decorated with a slice of lemon without zest and seeds, boiled porcini mushrooms or champignons, pieces of canned crabs and crayfish tails, as well as greens.

The name of the dish is made up of the name of the fish and the sauce: “steam pike”, “trout in white wine”. When selecting sauces, it is taken into account that fish with a delicate taste and delicate aroma(trout, pike perch) are served with steam sauce, white wine sauce, and with a strongly pronounced taste and specific smell - under tomato, white with brine.

Fish (sturgeon family) poached with spices and roots in the form of portioned pieces without skin and cartilage at a temperature of 85-900C. Bay leaf is added 10 minutes before the end. On vacation, sliced \u200b\u200bmushrooms, lemon are put, garnished, poured with sauce (steam, white wine) or served separately in a gravy boat. Boiled cartilage cut into slices can be put on the fish.

Range: Fish poached with white wine sauce, R fish in Russian.

For zander or pike stuffed the fish is cleaned of scales, gutted, the head is removed, washed, the costal bones are cut from the inside and separated together with the spinal bone without cutting through the skin. Part of the pulp is left on the skin (0.5-1.0 cm), the rest is used to prepare minced meat (with browned onions, garlic, bread soaked in water or milk, margarine, egg and spices). The carcass is filled with minced meat, molded with gauze and stewed for 20-30 minutes until cooked. The skin from a pike can be removed with a “stocking”.

The fish is served whole (before serving it is freed from gauze and twine) or cut into portions, garnished with boiled potatoes, mashed potatoes or boiled (stewed) vegetables with fat; sauce - tomato, sour cream, tomato with vegetables.

Amateur fish cutlets prepared from cutlet mass with the addition of boiled carrots and onions. Ready cutlets put in a saucepan greased with margarine, add a little water and simmer with the lid closed for 15-20 minutes. Serve with mashed potatoes and steam sauce.

Weight loss when poached fish is 18-21%; stewed fish is stored on a food warmer at a temperature of 600C for 30 minutes. At a temperature of 4-80C, the shelf life is extended by 24 hours.

Stewed and fried fish dishes

Stew, as a rule, fish, pre-fried, with an average fat content and fatty: halibut, carp, cod, flounder, etc. When stewing, the bones soften well, so the fish can be used with bones.

Due to the fact that when salting fish, irreversible changes occur (part of the extractive substances are lost, some proteins denature with tissue compaction), salted fish dishes turn out to be dry and tough. Stews from salted fish, on the contrary, they turn out juicy (since sodium ions contribute to an increase in the moisture-binding ability of the muscle tissues of the fish). It is also recommended to stew small fish, as its bones become soft when cooked and can be used as food.

Vegetables, aromatic roots and spices are used to improve the taste and aroma.

Range: Fish stewed with vegetables, fillet, stewed with vegetables, fish meatballs.

Fried fish dishes

For frying, you can use all types of fish (fried whole, in portions, fillets, links and in the form of cutlet mass products). The fish is fried with a small amount fat, deep-fried, on a wire rack or on a spit.

For frying use vegetable fat, cooking oil, ghee, vegetable refined oil. In the main way, fish is fried at a temperature of 130-1500C on both sides for 10-20 minutes, and then brought to readiness in an oven at 2500C for 5-10 minutes. For cold dishes, fish is fried only on vegetable oil. In order to avoid deformation of semi-finished products during heat treatment, skin incisions are made in two or three places. Before frying, the fish is breaded in flour, sprinkled with pepper and salt.

Fish of the sturgeon family sprinkle with salt, lay on the frying surface with the skin down, the surface of the pieces is smeared with sour cream and fried at 160-1700C for 30-40 minutes, pouring with juice and fat. The finished link is portioned. You can fry portioned pieces cut from a link.

Range: deep-fried fish , Fish fried with onion in Leningrad style, Fish in dough fried (orly), Fish in Volga style (pickled) , Mushrooms Kalevala, Fish fried with green oil(colbert), Fried fish , Don zrazy, Fish cutlets or meatballs, Fish cutlets with scrambled eggs and cheese , Natural fish schnitzel, Body, fish roll, Grilled fish.

Roast on a spit sturgeon, captain fish, halibut, notothenia. The fish is cut into portions (without skin and bones), marinated, strung on skewers and fried over an open fire. During frying, the fish is lubricated with vegetable oil. Garnished with lemon slices, french fries, on vacation put pieces of green butter on the fish.

In order to improve the technology, recipes for new fish dishes from cutlet mass containing meat, vegetables and dairy products as components have been developed. These dishes are distinguished by good organoleptic characteristics and have a high nutritional value.

The weight loss of fish during frying is 16-20%.

Fried fish dishes are stored on a food warmer for no more than three hours and released at a temperature not lower than 60-650C; it is allowed to store fried fish dishes at a temperature of 4-80C for no more than 48 hours.

Baked fish dishes

The fish is baked raw (with white sauce), stewed (with milk sauce) or fried on both sides (with sour cream or tomato sauce with mushrooms). Fish can be baked with potatoes, crumbly buckwheat porridge, stewed cabbage. Products are baked in portioned pans and served in them. Fish is baked whole or cut into portions without bones, with or without skin. The prepared fish is placed on pans greased and poured with sauce, an appropriate side dish is placed, poured with sauce, sprinkled with grated cheese or breadcrumbs, sprinkled with fat and baked in an oven at a temperature of 250-2800C until formation golden brown.

On vacation, a slice of lemon, olives and pickled fruits are placed on the fish.

Range: Fish baked in Russian; Fish baked in mushroom sauce ; In Moscow, Fish “Appetizing”; Solyanka fish in a pan; Casserole from caviar of partial fishes.

Industrial ways they produce a variety of chilled and quick-frozen dishes (poached fish, including those with tomato, sour cream, white sauces with brine; fried fish, etc.). These dishes are recommended for use in non-profit enterprises Catering.

Quality control of fish dishes

Before conducting an organoleptic analysis, the mass and correspondence of the type of fish to the name of the dish are checked. Next, check the correctness of cutting the fish.

In fish, the abdominal cavity should be free of blood clots, black film and neck, with fins removed ( pectoral fins and the humerus can only be left at sea bass and zander); Whole fish must have their gills removed.

The correctness of cutting semi-finished products must be observed: pieces for cooking are cut at a right angle, for frying and poaching - at an angle of 300. Serving temperature - not lower than 650C. Next is the marriage of dishes.

Appearance of dishes served in a restaurant: potatoes must be carboated, the sauce is served in a gravy boat (except for dishes from stewed and baked fish), additional side dishes must be used (lemon, cancer necks, crabs, vegetables). In canteens, when serving fish dishes, the sauce is poured onto a plate, the potatoes are not turned, cucumbers and tomatoes are used as an additional side dish; breaded products (except for meatballs and meatballs) are not poured with sauce, the breading is tightly attached to the dish; there are no cracks on the surface.

By consistency indirectly, you can draw a conclusion about the degree of fish readiness. The pulp should be soft, easily lag behind the bones, without the smell of dampness, the pulp is tender, easily divided into layers, without weathering; the chef's needle easily enters the thickness of the fish; in products from cutlet mass there should be no pieces of bread and pulp.

After checking the main product, the remaining parts of the dish (garnish, sauce) are evaluated.

TO unacceptable defects fish dishes include: discrepancy in the mass of products, the presence of cartilage in sturgeons, the cutting method does not correspond to the recipe, the taste and smell of overcooked fat, the shape of the pieces is not respected, the costal bones are exposed, the products are burnt, oversalted, there is a lag in the breading (10% of breading in fish is allowed to lag “fries”), are felt foreign taste and smell.

Allowed, but considered a defect: the sauce does not match the type of fish, the garnish is chosen unsuccessfully, the smell of spices is excessive (or insufficient); crumbling, overcooking, overdrying; deformity of the pieces (the skin was not cut), pale or very dark surface of the fish.

Dishes received for research are heated to a temperature of 60-650C and weighed (together with garnish and sauce), after which the main product is weighed separately. In products with double breading, the amount of breading is determined. To do this, weigh three to five products. It is compared with the net weight of the recipe. If the mass of the main product is below the norm, determine the amount of dry matter.

Products from the cutlet mass are homogenized, stuffed products are prepared in the same way, having previously removed the minced meat. Breaded products are previously freed from the crust and reacted with iodine. If bread is present in the cutlet mass, its content is determined.

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Ministry of Education of the Republic of Belarus

educational institution

"Grodno State University named after Yanka Kupala"

Department of Technology, Physiology and Food Hygiene

Coursework in the discipline: "Technology for the production of catering products"

Topic: "Development of the range and technology of fish dishes and products"

Specialty 1-91 01 01 Production and catering

Specialization 1-91 01 01 01 Product technology and catering

Completed by: student of the 4th year of the 4th group

E.I. Kazimirchik

Head: teacher

L.V. Uleichik

Grodno 2014

WITHcontent

Introduction

1. Studying the nutritional and biological characteristics of a given raw material - pink salmon, whole salmon, carp whole

1.1 Characteristics of pink salmon
1.2 Characteristics of carp

2. Studying the range of dishes and culinary products from a given raw material

2.1 Fish dishes boiled and poached
2.2 Fried fish dishes
2.3 Stewed and baked fish dishes

3. Preparation of raw materials for cooking fish dishes

3.1 Primary processing
3.2 Heat treatment methods
3.3 Physico-chemical processes occurring during heat treatment

4. Quality requirements and serving fish dishes
5. Use of fish waste

conclusions
List of sources used
Applications

Introduction

Fish is a real storehouse of various minerals: iron and phosphorus, calcium and magnesium, zinc and selenium, which, together with vitamins, ensure the normal functioning of the whole organism.

The inhabitants of the depths contain vitamins necessary for our body (especially A and D), fats, proteins (fish meat contains 18% of proteins). Fish meat proteins are easier for the human body to digest than animal meat proteins. Valuable integral part fish, especially oceanic, is fat. Fish oil is characterized by a high content of unsaturated fatty acids. Fish meat also contains water-soluble vitamins: vitamin C in small amounts, as well as a complex of B vitamins - B 1, B 2, B 6, B 12, B c, vitamins H and PP.

The high nutritional value and taste characteristics of fish determined its great importance in our diet.

Fish dishes are widely used in daily diet, in children's and dietary nutrition. Fish is a valuable food product. In terms of its taste and nutritional qualities, it competes with the best varieties of meat.

All these qualities of fish have long attracted the attention of nutritionists. It is recommended, for example, for problems with the stomach and thyroid gland, for obesity and cardiovascular diseases.

However, fish is not only extremely healthy, but also very tasty. Not in vain, according to the evidence French writer XVI century Michel de Montaigne, the nobles of medieval Europe preferred fish dishes to meat, referring to their special sophistication.

The fish is well served various types culinary specialties, it can be consumed cold and hot, it goes well with various side dishes.

Tenderness, softness of fish, sharpness of taste and aromatic sensations, an abundance of seasonings and spices, spices, aromatic herbs, sauces - all this contributes to the preparation of a wide range of delicious fish dishes.

A huge assortment of fish dishes can satisfy the taste of the most sophisticated gourmets.

Object of study: technology for the production of fish dishes.

The purpose of this work: to study the range and technology of fish dishes.

To achieve this goal, the following tasks were solved:

Studying the nutritional and biological characteristics of raw materials (whole pink salmon, whole carp);

The study of methods of primary processing of fish;

Studying the range of dishes and culinary products from fish;

Studying the norms of losses during cold and heat processing of a given raw material (salmon salmon, uncut, carp, uncut);

The study of physico-chemical changes that occur during the preparation of dishes;

Acquaintance with indicators of the quality of fish products and dishes;

Drawing up technological maps and schemes for the production of dishes from raw materials.

The theoretical and methodological basis of the study are the works of domestic and foreign scientists in the field of culinary and cooking technology. General scientific methods and techniques were used in the work.

1. Studying the nutritional and biological characteristics of a given raw material - pink salmon, whole salmon, carp whole

Fish meat contains proteins, fats, carbohydrates, minerals, vitamins, water and other compounds.

Proteins are the most important component fish meat. Their total amount in fish meat ranges from 8 to 23%. Basically, these are complete proteins containing all essential amino acids(lysine, methionine, tryptophan, etc.), so fish is the most important source protein nutrition. Protein digestibility - 97%. Of the defective proteins, collagen is contained, which is less in fish meat than in the meat of slaughtered animals; elastin is practically absent. During heat treatment, collagen quickly turns into glutin, so fish meat boils faster than the meat of slaughtered animals.

When cooking fish, extractive substances are extracted from it with water, giving the broths a specific taste and smell. The use of such broths promotes the release of digestive juices, stimulates appetite and improves digestion.

Fat in fish meat is from 0.8 to 30.3%. Fish fat is high in fatty unsaturated acids, including those that are absent in the fats of terrestrial animals. Fish fats contain linoleic, linolenic and arachidonic fatty acids, which have high biological activity. At room temperature, fish oil has a liquid consistency. Its melting point is below 37 °C. This explains the high absorption fish oil. Due to its high unsaturation, it is easily oxidized, thus deteriorating the quality of fish products.

The nutritional value of fat is increased due to the content of vitamins A, D, E, K, F. Fish fat helps to reduce cholesterol in the blood, so it is used as a therapeutic drug in children's and dietary nutrition. Of the water-soluble vitamins, fish meat contains vitamins B1, B2, B6, B12. Mineral substances in fish meat are about 3%. Calcium, phosphorus, potassium, sodium, magnesium, sulfur, chlorine, and iron predominate. Microelements contain copper, manganese, cobalt, zinc, iodine, bromine, fluorine, etc. pink salmon culinary fish carp

Sea fish is distinguished by the greatest quantity and variety of minerals. It is especially rich in iodine and copper.

Fish meat carbohydrates are represented by animal starch - glycogen, the content of which is from 0.05 to 0.85%. In the process of hydrolytic breakdown of glycogen to glucose, fish broths and fish acquire a sweetish taste. Carbohydrates affect the color and smell of fish products. Darkening of fish meat, for example, during drying and drying, is due to the formation of melanoidins.

Water in fish meat is from 57.6 to 89.1%. The water content depends on the fat content of the fish: the more fat in the fish, the less water.

Due to its good digestibility, fish does not leave a feeling of satiety for a long time, so fish dishes must be supplemented with side dishes.

Salmon (red breeds) include chum salmon, pink salmon, chinook salmon, sockeye salmon, coho and sim (Far Eastern salmon); salmon, trout, whitefish.

In fish of this family, the body is oblong, thick, covered with small, tightly fitting scales, except for the head. There are two fins on the back, the second is fatty. The meat is tender, fatty, has almost no intermuscular bones. Meat and caviar are light pink to pink in color. The edible part of the fish is 51-65% of its mass.

Fish of this family inhabit the river basins of the Arctic and Pacific Oceans.

Salmon is used for the preparation of caviar, balyk products, canned food, salting, and in cooking - for the preparation of snacks, second and first courses.

Subdivided fish products to the following points:

1) live fish,

From salmon (red breeds), chinook and coho salmon are rarely harvested live.

Requirements for the quality of live fish. The fish must show all signs of vital activity, have normal movement of the gill covers (non-swallowed), swim with its back up. The surface of the fish is clean, natural color, inherent this species fish. In scaly fish, the scales should be shiny, tightly fitting to the body. Should not have mechanical damage, signs of disease. Red gills; eyes bright, bulging, without damage. The smell is characteristic of live fish, without foreign odors.

The fish should not contain live helminths and their larvae that are dangerous to human health.

Transportation is carried out by special or adapted for live fish by road or rail. Transported in a clean clear water, without harmful impurities and toxic substances with aeration.

At catering establishments, live fish are stored in aquariums for 1-2 days at a water temperature of 10 °C. Water must be clean, running, not chlorinated.

A fish taken out of the water quickly dies (falls asleep). The dormant fish is poorly preserved and comes only to the areas adjacent to the fishing grounds. Dormant fish quickly undergo complex biochemical changes, and the fish quickly deteriorates.

To protect fish from spoilage and lengthen its shelf life, it is subjected to various treatments: cooling, freezing, etc.

2) chilled:

Chilled fish is called, having a temperature in the thickness of the muscle tissue from - 1 to 5 ° C. Refrigerate the fish immediately after being caught. This allows you to dramatically slow down the development and activity of microorganisms.

Cool almost all types of fish. Before cooling, the fish is sorted by type, size, cut. According to the types of cutting, chilled fish can be uncut, gutted with a head, gutted and decapitated.

Cool the fish with ice, chilled water or salt solution.

Chilled fish is not divided into varieties according to quality. The fish must be unbeaten, with a clean surface, properly cut, of natural color, with gills from dark red to pink. The consistency is dense. The smell should be characteristic of fresh fish, without foreign odors. For local sale, fish with a slightly weakened, but not flabby texture, a slight sour smell in the gills, which is removed by washing, is allowed.

It is not allowed to use chilled fish with mechanical damage, weakened texture, sour or putrid smell in the gills or with the presence of surface mucus.

Chilled fish is packed in barrels with a capacity of up to 150 dm3, wooden boxes with a capacity of up to 75 kg.

Most fish in a chilled state can be stored for 5-8 days at a temperature of 1 to -2 ° C and a relative humidity of 95-98%. To lengthen the shelf life of chilled fish, antiseptics and antibiotics are used - substances that have an inhibitory effect on microorganisms.

3) frozen:

Ice cream is a fish that has a temperature in the thickness of the muscles from -8 to -10 ° C.

Almost all types of commercial fish are frozen whole, gutted with a head and without a head, back, piece, in bulk or blocks, individually, sorted by type and size.

Fish is frozen by natural cold, artificial cold (dry freezing), contact and non-contact methods.

Frozen fish is produced in glazed or unglazed form. For glazing, frozen fish is immersed in water cooled to a temperature of 1-2 °C, and then kept at a low temperature (-10 °C) so that the water layer freezes on the surface of the fish. The resulting ice crust (glaze) should evenly cover the surface of the fish or fish block and should not lag behind when lightly tapped. Glaze protects fish from shrinkage and fat oxidation. To slow down the oxidation of fat, it is recommended to add antioxidants to the water (ascorbic and citric acid, glutamic acid). Instead of glazing, frozen fish can be vacuum-packed into film bags.

Frozen fish is divided into 1st and 2nd grades according to quality. Fish of the 1st grade may have different fatness; salmon, Caspian, Baltic and lake salmon should be well-fed; the surface of the fish is clean, of natural color, the cutting is correct, slight deviations are allowed; the consistency (after thawing) is dense, the smell of fresh fish, without discrediting signs. Fish of the 2nd grade can be of different fatness, with minor external damage and a dull surface. In oily fish, yellowing of the skin is allowed, which has not penetrated into the meat. There may be deviations from correct cutting. The consistency after thawing may be weakened, but not flabby, sour smell in the gills; in oily fish, the smell of oxidized fat on the surface is allowed.

Frozen fish is packed in wooden, cardboard boxes, bales, baskets.

Store fish of dry artificial and natural freezing at a temperature not higher than - 18 ° C from 4 to 8 months. depending on the type of fish. Shelf life of glazed fillet ice cream in blocks at the same temperature is from 4 to 6 months, depending on the type of fish, from the date of manufacture.

4) salty:

Before salting, the fish is sorted by quality and size, cut or salted in uncut form, washed.

They salt the fish in a dry way, rubbing it with salt, placing it in rows in a container and sprinkling each row with salt; brine, laying in baths with saturated solution table salt and keeping a certain time; mixed, rolling the fish in salt and immersing in a salt solution.

Depending on the temperature, salting can be warm (the fish is salted uncooled), chilled (the fish is cooled before salting), cold (the fish is pre-frozen). With salmon salting, the fish is frozen, rubbed with salt, placed in a container in layers, sprinkling them with ice and salt.

The most valuable salted fish products are produced from salmon, Caspian, Baltic, lake, and pond trout. According to the method of cutting, salted fish is produced gutted (salmon cut), gutted with a head, gutted headless, layer with a head, fillets, slices.

From Far Eastern salmon less fatty, tender salted fish products are obtained - this is from chum salmon (except chum salmon salted salmon), pink salmon, sockeye salmon, chinook salmon, coho salmon, char.

Methods for cutting salted Far Eastern salmon and dividing into varieties in terms of quality correspond to salted salmon.

According to the degree of salinity, salted Far Eastern salmon are divided into: lightly salted with a mass fraction of salt from 6 to 10%, medium salted - over 10-14% inclusive.

Defects of salted fish are rust - the appearance of a yellow coating on the surface of the fish as a result of fat oxidation, burr, sunburn - redness of fish meat around the spine, puff - fish meat with bad smell and weakened consistency, dampness, etc.

For local sale, it is allowed to pack salted fish in polyethylene barrels, film bags, with a certain maximum weight depending on the type of salted fish. Products are packed in film bags under vacuum and without vacuum, followed by laying in plank, polymer boxes lined with parchment inside, under parchment, cellulose film. The bags must be heat sealed or clamped.

Slices, fillet-piece of salted fish are packed in film bags and in metal or glass jars, salted herring - in metal jars.

Store salty fish products at a temperature from - 2 to -8 °C; at a temperature of - 4 to - 8 ° C, salted salmon fish in barrels for no more than 6 months, in boxes - 3 months; salted Far Eastern salmon, salted salmon salmon in barrels - no more than 6 months. at a temperature from - 4 to - 8 °C.

The shelf life is set from the date of manufacture of the product.

Products packaged in film bags are stored at a temperature of -4 to -8 ° C, not more than: slices of salted salmon salmon, salted salmon under vacuum and without vacuum - 10 days; without vacuum - 10 days.

The shelf life of salted fish packed in bags is set from the moment (hour) of the end of the technological process.

Products packaged in glass jars are stored at a temperature of -2 to -4 ° C for no more than 3 months, in metal cans at a temperature of 0 to -4 ° C - no more than 1.5 months, salted herring in pieces - not more than 6 months

5) cold smoked

According to the types of cutting, cold-smoked fish is produced uncut, gutted with a head, decapitated, gutted decapitated, gilled, chiselled, slices, pieces, backs, etc.

Cold-smoked fish, depending on the quality, is divided into the 1st and 2nd grades. Fish of the 1st grade of various fatness, the surface is clean, not wet, the cutting is correct. Partial knocking of the scales, a slight coating of salt on the gill covers are allowed. Color from light to dark golden. Juicy to firm consistency. The taste and smell characteristic of this type of fish, | the aroma of smoked meat, without dampness and other discrediting signs. In the 2nd grade, deviations from the correct cutting are allowed, small breakdowns, cracks and cuts in the skin, color from golden to dark brown, slight light spots not covered by smoke, slightly weakened texture, a more pronounced smell of smoked meat. Mass fraction salt in fish of the 1st grade from 5 to 10%, 2nd grade - from I to 19%. Mass fraction of moisture from 42 to 58%.

In smoked fish, the presence of bacteria of the Escherichia coli group in 1 g of the product, pathogenic microorganisms, including salmonella, in 25 g of the product is not allowed.

The defects of smoked fish include white-barrel, brine, mold.

In cooking smoked fish used as a snack.

Smoked fish is packed in plank boxes, corrugated cardboard boxes, woven veneer boxes, cardboard packs, film bags under vacuum or without vacuum. Slices can be packaged in metal or figured glass jars.

Packages, packs, jars with products are packed in wooden or corrugated cardboard boxes.

Cold-smoked fish is stored at a temperature of +2 to -2 °C for no more than 72 hours from the end of the technological process. Cold-smoked fish is stored at a temperature of 0 to -5 ° C and a relative humidity of 75 - 80% for no more than 2 months; packaged in cardboard packs for no more than 15 days; pieces, 7 slices, packaged in film bags under vacuum at a temperature of 0 to -4 ° C for no more than 20 days (for Far Eastern salmon - 3 days), without vacuum - no more than 10 days; at temperatures from -4 to -8 °C under vacuum for no more than 35 days (for Far Eastern salmon - 15 days), without vacuum - no more than 10 days from the date of manufacture.

1.1 Characteristics of pink salmon

Pink salmon is one of the popular industrial fish, it is also called pink salmon. The product is valued for quite tasty meat and gourmet caviar. Pink salmon, whose calorie content is of interest to many losing weight, is an inexpensive fish product that is affordable.

Today, sea fish is a commodity presented in almost every small town in a large assortment. The salmon is no exception. Fish fillet can be purchased not only in frozen, but also in fresh. Fresh pink salmon is definitely more useful.

In order to get all sorts of useful vitamins and minerals, you need to be able to choose pink salmon, like any other food product. The color of the fillet speaks of the quality and freshness of the fish delicacy: it should be a pale pink hue.

Useful properties of pink salmon.

Pink salmon contains many nutrients, vitamins and trace elements. Due to the high protein content, dishes prepared from this type of fish are very satisfying, while the calorie content of pink salmon depends on many factors. You can cook fish in different ways: it can be boiled, stewed, fried or baked. The calorie content of pink salmon also depends on the method of preparation.

The product contains all the necessary elements that help strengthen the body's immunity. These include sodium, fluorine, phosphorus, iodine, as well as vitamins of groups B and R. The fillet of this fish contains omega-3 fatty acids, which have beneficial effect on the human body, rejuvenating the skin. low calorie pink salmon compared to other types of sea fish is great for diet food. It contains all the necessary antioxidants that can remove unnecessary substances from the body. Pink salmon fish has a positive effect on functioning gastrointestinal tract and stabilize his work.

The calorie content of pink salmon depends on its composition. 100 g of the edible part of the fish contains: fats - 6.5 g, proteins - 20.5 g, ash - 1.2 g, saturated fatty acids - 1.1 g.

The number of calories in salmon.

The main components of calories are primarily fats and carbohydrates. You can calculate how many calories are in pink salmon using the calorie table. Since there are no carbohydrates in this food product, and fats are present in less than half of the total mass of nutrients, one can judge the low or medium calorie content of pink salmon. IN this case the calorie content of fish can vary from 140 kcal to 170 kcal.

Nutritionists advise people who are on a diet to include pink salmon in their diet as often as possible. Despite the number of calories, fish has a lot of useful micro and macro elements necessary for the body. Particularly important are phosphorus and iodine, these elements are more than enough in fish. In addition, the antioxidants found in the product remove harmful toxins from the body, thus cleansing it.

Pink salmon is a protein-rich product that has a low percentage of fat content, as well as a low level of energy value. On average, the calorie content of pink salmon is 170 kcal. Pink salmon is an excellent ingredient for those who are rapidly trying to lose weight. Diets based on this product of the sea do not require special dietary restrictions and strict regulation, and most importantly, they fully provide the body with nutrients from various products.

With a sufficiently low calorie content, pink salmon has great amount protein, which helps to saturate the body very quickly. Until the stomach digests given food, it's been a long time. Therefore, eating a portion of pink salmon, a person may not feel hungry for a long time.

1.2 Characteristics of carp

Carp look a bit like crucian carp, especially at a young age. But as they grow, the differences become more and more obvious - carp are fatter, wider and longer fish. An adult carp has a cylindrical shape. The lips are bream-like, thick and active. Color river carp very beautiful - the scales are dark gold, often with a bluish tint near the fin, and light gold below. The fin is wide and stretches along the entire back. The tail of a carp is dark red, and the lower fins are usually dark purple.

Carps are divided into river (elongated and cylindrical) and pond (shorter and thicker).

China is considered the birthplace of carp. It was bred there in ancient times: the Chinese emperors loved carp as a great delicacy. From here, the carp spread throughout Asia, then moved west, settling even in England, and "received recognition in the palaces of kings and Catholic monasteries throughout Europe." This fish acquired its name not by chance. Carp are very prolific and grow rapidly: a large female spawns up to one and a half million eggs, and fry (of the year) in one growing season (from spring to autumn) reach 350-500, and sometimes more than grams of weight. The word "carp" is Greek and in translation means "fruit", "harvest". Max Pieper adds: “In ancient times, the carp was considered a symbol of fertility. It was dedicated to Venus of Cyprus.

Carp lives in the rivers of the basins of the Black, Azov, Caspian and Aral Seas, as well as in the Amur. Currently introduced into some bodies of water Central Asia and Siberia. In Belarus, it is distributed in the basins of all rivers, however, its abundance is small everywhere. The domesticated form of carp is bred in ponds.

Carp calories.

In carp meat it is noted increased content proteins and fats (Table 1). Its raw calorie content is 112 kcal per 100 g of product. 100 g of boiled carp contains 102 kcal, and the calorie content of fried carp is 196 kcal per 100 g of product. In moderation, the product will not lead to the appearance of extra pounds.

Table 1. Nutritional value in 100 grams.

Useful properties of carp

Carp meat is tender, sweet, slightly bony. Carp contains vitamin C, E, B1, B3, B6, B9, B12, PP, provitamin A.

Such micro and macro elements as calcium, potassium, magnesium, sodium, phosphorus, chlorine, sulfur, iron, zinc, iodine, copper, manganese, chromium, fluorine, molybdenum, cobalt, nickel and others.

Carp is good for the brain and spinal cord. Due to the content of vitamin B12, it promotes the synthesis of DNA, myelin, is an antioxidant, and is involved in the metabolism of fats. Increases oxygen consumption by cells in acute and chronic hypoxia.

Carp is good for the health of the skin and mucous membranes. It also has a beneficial effect on the nervous and digestive systems, regulates blood sugar, and is an antioxidant.

Phosphoric acid contained in carp is involved in the construction of numerous enzymes (phosphatases) - the main engines chemical reactions cells. The tissue of our skeleton consists of phosphate salts.

2. Studying the range of dishes and culinary products from a given raw material

For cooking from fish s subjected to various methods of heat treatment; at the same time, the connective tissue of fish meat softens and the structure of protein substances changes.

2.1 Fish dishes boiled and poached

General rules for cooking and poachingfish

Almost all breeds of fish are used for cooking, with the exception of carp, carp, tench, roach, navaga, eel, lamprey. The fish is cooked whole, in links and in portions. So that the shape of the fish does not change, it is placed in a cauldron in a small amount and boiled at a low boil.

A whole fish, its large pieces and links are bandaged and tied to the grate of a fish boiler in two or three places. Whole fish are placed on the grill with their belly down, and big chunks and links - skin down. The grate with fish is inserted into the boiler and cold water is poured so that it is 2-4 cm higher than the level of the fish, then salt, peppercorns, bay leaf, carrots, parsley and onion, bring to a boil, after which the heating is reduced and further cooking is carried out without boiling at 85-95 ° C. The readiness of the fish is determined by piercing it with a chef's needle.

At the welded links, the ligaments are released, the vertebral cartilages are separated and washed with cold water. After cooling, the links are cleaned, cut into portioned pieces, usually without skin, and used to prepare various cold dishes.

Boiled whole fish is in most cases used for culinary exhibitions and custom dishes.

Portioned pieces for cooking are cut with skin and rib bones from plastified fish or “kruglyash” with skin and bones from a whole fish. Portioned pieces are placed in the dish with the skin up in one row and poured hot water, after which lay salt, peppercorns, bay leaf, raw carrots, parsley and onion and bring to a boil. Further cooking is carried out without boiling at 85-95 ° C.

To preserve the color, salmon and trout are boiled with vinegar.

The broth obtained by boiling fish is used to make soups.

Very important point is to determine the readiness of fish during heat treatment; the quality of the food depends on it.

Cooked fish is stored until vacation, but not more than 30 minutes in hot broth.

They allow the same breeds of fish that are boiled.

They mainly use portioned pieces without skin and bones or with skin without bones of all fish species, as well as links of sturgeon fish, small whole fish (sterlet, trout, mullet, pike perch) and stuffed pike perch and pike.

Portioned pieces are placed in a fish boiler or stewpan (down with the skin or the side where the skin was) in one row, pour in a small amount of water or broth (0.3 l per 1 kg of fish), add salt, raw parsley, celery, onions (40 g per 1 kg of fish), close the cauldron tightly with a lid and cook the fish on the stove with a very slow boil. You can let in portioned pieces in deep baking sheets in the oven, in this case the fish is covered with oiled paper.

Portioned pieces of sturgeon are preliminarily scalded.

The links of sturgeon fish are placed in the dish skin down, covered with a lid and stewed on the stove.

When poaching fish, you can add white grape wine and a decoction of champignons.

Fish (unpacked in pieces) boiled (table 2). The processed unplastered fish is cut into pieces (one per serving), boiled and released.

Side dishes - boiled potatoes, mashed potatoes, vegetable stew. Sauces - tomato, sour cream, Polish.

Table 2 - Laying raw materials for the dish "Boiled fish"

name of raw materials



Bulb onions
Parsley (root)
Garnish №№ 523, 525, 542-544
Sauce Nos. 580, 586, 593

Fish poached in milk (Table 3)

Portioned pieces of fish, cut from boneless fillets with skin, are shifted with onion, cut into half rings; pour milk, add vegetable oil, black peppercorns and simmer for 20-25 minutes. The fish is released with the sauce in which it was stewed, garnished.

Side dishes - boiled potatoes, mashed potatoes.

Table 3 - Laying raw materials for the dish "Fish poached in milk"

2.2 Fried fish dishes

General rules for fryingfish. All types of fish are used for frying. The fish is fried: a) with a small amount of fat (the main method), b) in a large amount of fat (deep-fried), c) on a grill and spit (bare fire). Large fish are fried in portions, and small fish are fried whole with their heads (saffron cod, crucian carp, trout, etc.).

The fish is cut into portions with skin and bones (in rounds), with skin and rib bones, with skin without bones and fillets without skin and bones. On fish with skin, 2-3 cuts are made before frying it so that it retains its shape. The fish prepared for frying in the main way is sprinkled with salt and breaded in flour; for deep-frying, the fish is salted, rolled in flour, moistened with lezon and breaded in ground breadcrumbs; for roasting on a spit, the fish is marinated in vegetable oil with spices or kept in butter and rolled in ground breadcrumbs.

Portioned pieces of sturgeon fish, if they are cut from raw fish, are placed for 2-3 minutes in hot water, then washed in cold water and breaded. Sturgeon links are not breaded.

Fried fish(table4 )

Portioned pieces of fish cut from fillets with skin and rib bones are sprinkled with salt, pepper, breaded in flour, placed on a baking sheet or pan heated with fat, fried on both sides until golden brown and brought to readiness in the oven.

Side dishes - boiled potatoes, mashed potatoes, fried potatoes, boiled vegetables with fat.

Sauces - red main, tomato, tomato with vegetables.

Table 4 - Laying raw materials for the dish "Fried fish"

2.3 Stewed and baked fish dishes

General rules for stewing and bakingfish

The fish is baked in portioned pans, in which it is served. Raw, stewed and fried fish are used for baking. The fish is cut and cut into portions with skin and costal bones (bream, carp, carp, crucian carp) or fillets without skin and bones are used. Bake fish most often with a side dish.

Carp, thatshwith beer and spices(tabletsa 5)

Portioned pieces of carp are cut from boneless fillet with skin, sprinkled with salt, ground black pepper, put in a bowl, poured with vinegar and put in a cold place for 30-40 minutes.

Beer is poured into a saucepan, brought to a boil, carp pieces are put together with vinegar. Add margarine, mashed stale bread, sorted and washed raisins, grated zest. Cover with a lid and simmer at a low boil for 25-30 minutes.

When the carp is released, it is poured with the sauce in which it was stewed, boiled potatoes are served separately.

Table 5 - Laying raw materials for the dish "Carp stewed with beer and spices"

Fish meatballs(table6 )

The prepared fish fillet without skin and bones is washed, cut into pieces, passed twice through a meat grinder along with peeled onions and wheat bread soaked in milk. Iodized salt is added to the resulting mass (3/4 of the prescription rate), knead well and form balls weighing 25-35 g, breaded in wheat flour and lightly fried on both sides in a frying pan in heated butter.

Thick milk sauce is prepared from dried wheat flour (1/4 of the prescription norm). Fried meatballs are placed in a bowl, poured with prepared milk sauce, water (10% by weight of the sauce) is added and stewed at a low boil for 15-20 minutes.

On vacation, fish meatballs are poured with the sauce in which they were stewed.

Table 6 - Laying raw materials for the dish "Fish Meatballs"

name of raw materials	Consumption of raw materials for 1 serving of finished products, g


Wheat bread

Bulb onions
Wheat flour

Butter
Garnish №№ 515, 523, 525
Sauce Nos. 580, 581, 587

3. Preparation of raw materials for cooking fish dishes

3.1 Primary processing

Fish is delivered to catering establishments live, chilled, frozen, in the form of frozen fillets produced by the industry.

The technological process of processing fish consists of the following operations: thawing (frozen fish), cleaning, gutting, cutting and preparing semi-finished products.

Defrosting.

Frozen fish is thawed before cutting. Navaga is not thawed, since it is easy to process it in frozen form, in addition, there is less waste.

Fish with a bone, skeleton is placed in a bath, poured with cold water (10-12 ° C). During thawing in water, the fish loses some of the mineral salts and organic substances contained in it. To reduce these losses, salt is added to the water in the amount of 7 g per 1 liter of water for freshwater and up to 13 g for marine fish.

When thawed in water, the tissues of the fish partially swell, its weight increases by 5-10%. So that the fish does not freeze, it is mixed during thawing. Small fish weighing up to 1 kg thaw in 1.5-2 hours, large - in 3-4 hours. Cod and haddock are thawed slightly to make them easier to handle.

Properly defrosted fish differs little in quality from chilled fish.

The fish with a cartilaginous skeleton is thawed in air at room temperature for 6-10 hours, it is placed in one row on tables or racks.

Cod and perch fillets are thawed in air in a cold room to avoid rapid moisture and loss of nutrients.

Cutting fish with a bone skeleton.

Fish, depending on its further use and size, can be cut:

For use with the whole head (small);

To obtain large fillets with skin and bone not cut along the back, followed by cutting into portioned pieces (rounds);

To obtain two large fillets cut along the back, one fillet with skin, costal and vertebral bones, and the other with skin and costal bones;

To obtain two fillets cut along the back with skin and costal bones without a vertebral bone;

To obtain two fillets cut along the back with skin without costal and vertebral bones;

To obtain two fillets without skin, costal and vertebral bones cut along the back;

For stuffing whole.

Cutting fish used whole. After cleaning the scales and removing the dorsal fin, the remaining fins are chopped off with a knife, the abdomen of the fish is cut from the anus to the gills with a medium chef's knife, the films are cut and the insides are removed. Then the gills are removed from the head, and the fish is thoroughly washed.

This method of processing is most often used for small fish (gross weight 75-200 g) carp and perch species, trout, smelt, as well as large fish of various species intended for banquets and exhibitions.

Filleting of fish with skin and bones (kruglyashi). In prepared fish, with a medium chef's knife, the flesh is cut along the edges of the gill covers on both sides, the vertebral bone is chopped and the head is separated. Gutting is done through the hole formed, the films are cut and removed, trying not to tear the skin of the abdomen, then the fins and tail are cut off with a knife. The washed fish is cut across into portions with skin and bones - kruglyashi, which are used for cooking, frying and stuffing. In this way, fish weighing 1-1.5 kg is cut, most often pike perch, carp, pike.

Filleting of fish with skin, costal and vertebral bones. After cleaning the scales, the abdomen of the fish is cut and gutted, then the skin around the dorsal fin is cut and removed. Prepared fish is plaited. To do this, put the fish on the table and, starting from the tail or head, cut through the flesh to the vertebral bone with a medium chef's knife. Then, leading a knife along this bone, the flesh is cut off with the costal bones, and the latter are cut at the base of the vertebral bone. The result is one fillet with skin and rib bones, and the other with the head, skin, vertebral and rib bones and tail. The head and tail are cut off, and the head can be removed prior to plating. The resulting fish fillets are washed and cut across the fibers into portioned pieces: for cooking straight, and for frying - obliquely, at an angle of 30 °. This processing method is used for cutting partial fish species, both large and medium.

Cutting fish to obtain pieces with skin and costal bones. The fish is cut in the same way as described above, but after the fillet with the head, skin, vertebral and costal bones and tail are laid on the table with the skin up and the flesh with skin and costal bones is cut from the vertebral bone with a knife. As a result of this cutting, two fillets with skin and costal bones are obtained, as well as a head with a vertebral bone and a tail. Then the fillet is washed and cut into portions. This method of cutting is the most common and is used for processing large and medium-sized specimens of partial fish.

Cutting fish to obtain pieces with skin, without costal and vertebral bones. The fish is cut in the same way as for obtaining fillets with skin, costal and vertebral bones, but only pieces with skin and costal bones are placed on the table with the skin down, starting from the thickened part, the costal bones are cut off and the fins are removed. After washing, the fish is cut into portions.

Cutting fish to obtain pieces without skin, costal and vertebral bones (fillets without skin). In fish, the scales are not cleaned, so that when the pulp is separated, the skin does not tear. The fish is cut in the same way as for obtaining a fillet with skin, without rib bones, but after cutting the bones from the fillet, the flesh is cut off from the skin, for which, stepping back from the edge by 1-1.5 cm and holding the skin with the left hand, cut the fillet with a knife with the right hand . Then the fish is washed and cut into portions.

3.2 Heat treatment methods

Cooks divide fish into the following groups:

1) fish with very watery and flabby meat - grenadier, catfish;

2) fish with watery meat - cod, blue whiting, pollock, navaga;

3) fish with juicy and tender meat - halibut, coalfish;

4) fish with tender meat - sardine, fatty herring;

5) fish with particularly tender meat - eel, butterfish;

6) fish with a dense juicy meat- zander, carp, tench, hake, sea bass;

7) fish with dense meat - mullet, barbel, mackerel, saury;

8) fish with a dense dryish meat- low-fat herring, chum salmon, pink salmon, sockeye salmon;

9) fish with dry and crumbly meat - tuna, horse mackerel, albula, gray shark and others.

For each type of fish, its own specific method of heat treatment is preferable. So, fish from the 1st to 5th groups is better suited for frying; fish of the 6th group is better to boil and fry; fish from groups 7-1 to 9 can be boiled, skipped, stewed and baked with various sauces.

Cooking. You can cook fish in water and steam. First of all, you need to determine for which dishes you boil fish - for festive banquet dishes, cold dishes and snacks, or for second hot dishes. For festive dishes it is better to take fish in the form of a butchered carcass weighing 1-1.5 kg with a small amount of bones and rather dense meat after cooking. It can be pike perch, sea bass, trout, pike, catfish. The carcasses of most river and lake fish are boiled with the head, sea and ocean - without heads, as they do not betray the broth. pleasant taste. For most cold dishes and snacks, fish is boiled whole carcasses without heads or large pieces. For the second hot dishes - whole carcasses (if the mass is not more than 200 g) or portioned pieces (100 g or more).

The fish is placed in the boiler rather tightly in one row and only then filled with water. Large carcasses and large pieces of fish are poured with cold water, in this case the fish will warm up evenly. If such a fish is poured with hot water, then by the time the inner layers of its meat are cooked, the surface will be overcooked. It is almost impossible to cut the fish into pieces, as it crumbles and falls apart. Small fish carcasses and portioned pieces are poured with hot water before cooking. The amount of water and salt is taken at the rate of 2 liters per 1 kg of fish and 1 teaspoon per 1 liter of water. The layer of water above the surface of the fish must be 2-3 cm. Then it is quickly brought to a boil, reduce the heat and cook until tender. All fish must be well cooked. big fish and large pieces are cooked for about 1 hour, small carcasses - 15-20 minutes, and portioned pieces and small fish - 5-10 minutes. If river and lake fish are cooked, and absolutely fresh, then only salt is added to it. In other cases, they still put chopped onions, carrots, parsley or celery root, peppers and bay leaves at the end of cooking. When cooking sea and ocean fish, dill greens, strained cucumber pickle (0.5 cups per 1 liter of broth) or dry white wine are added to taste. Boil fish with a pronounced sea smell in a saucepan without a lid, so that these substances evaporate and the fish becomes more tasty.

readiness large boiled fish or large pieces are determined by piercing them with a thin narrow knife or fork. The meat of overcooked fish stratifies and crumbles. Readiness for cooking small carcasses of fish and portioned pieces is considered the moment when the first signs of lagging behind the meat from the spinal bone appear. The fish cooked in gauze is carefully removed from the broth, the edges of the fabric are untied, the fish is stretched and in this position it is cooled first in air and then in the refrigerator until its meat is completely compacted. After cooling, the tissue is removed from the fish, carefully cut across (if the fish was prepared for a banquet dish) or obliquely (if served in portions) with a sharp knife, into pieces that are carefully placed on a dish and garnished. If medium-sized fish was cooked with carcasses for salads, vinaigrettes, jellied dishes, then its flesh on a cutting board is separated from the bones, poured with broth, brought to a boil, cooled and cut into pieces of the required shape and mass. You can steam-cook river, lake and some marine fish in small carcasses and portioned pieces. To do this, a small amount of water is poured into the pan, salt, vegetables, roots, pepper, and other spices are added, a metal sieve (upside down) or another stand is placed, and prepared fish is placed on it. Steam for 20-30 minutes with the lid tightly closed. Determine readiness by piercing.

Extinguishing. A distinctive feature of this type of heat treatment of fish is the use of a large number and variety of added vegetables, seasonings and spices. For extinguishing it is better to use sea and ocean fish with a specific smell, river fish with small intermuscular bones, as well as salted fish and fish stored for a long time before processing. In the process of stewing, the bones and skin of the fish soften, its pleasant taste and aroma are formed, and the meat, due to soaking in the resulting sauce, turns out to be especially juicy. Before stewing, fish (small carcasses or portioned pieces) are fried. small fish It's best to deep fry beforehand. The prepared fish is placed in a saucepan in layers, alternating them with various products, poured with broth or sauce, added different spices and stew under the lid until the fish is completely softened (1-2 hours). In the process of boiling the liquid, you can add fish broth. Good flavor combinations are obtained by stewing fish with potatoes, fresh tomatoes, carrots, onions, sweet peppers, eggplants, pickles, sauerkraut, boiled or fried mushrooms, garlic, fruits, lemon juice, dry white wine, cream, milk, sour cream, sunflower oil, olives, olives, and for some types of fish - with mustard and beer. Vegetables, cut into strips or slices, are added, as a rule, fried, sautéed, blanched or raw. Ready stewed fish, when serving, is important to properly cut into portions, make sure that the fish is evenly distributed among other products with which it was stewed.

Frying. This method of heat treatment has many nuances and features inherent only to it. Fish is fried with a small amount of fat (this method is called “basic”), deep-fried (when the ratio between the mass of fish and fat is at least 1: 4, and preferably 1: 6), on a grill and open fire. The best for frying are vegetable, olive oil and fresh cooking oil. It is not advisable to use butter or margarine. Sprinkle the fish with salt, pepper and let stand for 15-20 minutes before breading. Roll the fish in flour completely dry, otherwise the breading will get wet, and the crispy crust will form unevenly. It is best to fry fish in a cast iron skillet. First, it must be strongly heated (at the same time there should not be a drop of water on the surface), pour in the oil, hold until it is calcined and smoke slightly, and only then put the prepared fish. The faster a crispy crust forms on the surface, the juicier and tastier the fish will be. Usually in 5-7 minutes the fish is “tinted”, completely covered with a crust. But she's not ready yet. It is wrong to cover the pan with a lid and fry the fish under it. Heat the oven to 230-250 ° C and place the pan with the fried fish in it for 5-7 minutes. The crust will become ruddy, slightly dried and very fragrant. Serve fried fish you need as soon as you take it out of the oven, pouring it with melted butter. This rule is mandatory for all fried foods.

Deep frying is a type of frying in which fish is dipped in a large amount of fat heated to 180 ° C in a deep cast iron pan or deep fryer. It is best to deep-fry small carcasses (200-300 g) of low-boned ocean and river fish, as well as pieces of fish fillet (without skin and bones), cut across in the form of sticks of 50-100 g. If the fish has been stored for a long time and has a specific marine smell, it is cut into pieces and marinated. Used for marinating allspice, bay leaf, cloves, salt, herbs, vegetable oil and 3% vinegar, and preferably lemon juice. Pieces of fish are thoroughly mixed, put in the refrigerator and kept for 30-60 minutes. For deep-frying, the fish is breaded in a "double breading" or battered batter. For double breading use flour, lezon and crackers. Liezon is a mixture of water or milk with eggs and salt. Before breading, the fish is slightly dried in the air, rolled in breadcrumbs, completely moistened in the ice cream, then rolled again in breadcrumbs, tightly shaping each piece and removing excess crackers from the surface. Breading can also be done in another way: first roll the fish in flour, then moisten in the lezon, then roll in breadcrumbs. Liquid dough (batter) is made from flour, milk, eggs and salt. The ratio of flour and milk is 1:1. For every 2 tablespoons of flour - 1 egg. The dough is kneaded on the yolks, kept for 15-20 minutes in the refrigerator, before the breading of the fish, beaten egg whites are added to it.

To give the fish better taste you can add a little sour cream to the dough or grated on a fine grater hard cheese. The consistency of the dough should be such that, after dipping the fish chopped on the fork into it, it does not drain from its surface, but completely envelops it. The readiness of deep-frying can be determined using a piece white bread: if it becomes ruddy after 30 seconds when it enters the fat, then it is ready and you can start frying in it. Pieces of fish (2-3 pieces) are placed in one row on a slotted spoon and gradually lowered into heated fat. First, the pieces of fish sink to the bottom, and after 5-7 minutes they float to the surface of the fat with a golden crust formed. If the fish was fried in carcasses or large pieces, then after deep-frying it is fried in the oven for 5-7 minutes at 250 ° C. It is necessary to fry the fish in one batch from beginning to end, otherwise it is fried unevenly, the crust either turns out to be dark or does not form for a long time. In grills, fish is fried in breading and without it. It is better to pre-marinate non-breaded pieces of pure fish fillet in vegetable oil with ground pepper, salt, herbs, onion rings and lemon juice. First, fish fillets without skin and bones are cut into pieces, which are dried, salted, dipped in melted butter and breaded in breadcrumbs. The grill grate is smeared with bacon, the fish is placed on it and fried on both sides until dark golden stripes form.