What can be cooked from salted fish. Roll "Sea delicacy"

How to use salted fish? According to the concentration of salt in the tissues, hard-salted fish (over 14% salt), medium-salted (9-14%) and slightly salted (5-9%) fish are distinguished. Great content salt in strong salted fish makes it impossible to use this product without soaking.

Before soaking the fish, it should be washed, and if it is not gutted, processed (remove scales, entrails, head, gills). Large fish are usually cut into pieces. Soaking fish is best in running water: the fish is placed in a dish with a wire rack and left under the tap. If the fish is soaked in changeable water, then the soaking process should last 10-12 hours, provided that the water is changed every 2 hours.

Soaking salted fish is accompanied by the extraction of not only salt, but also other soluble substances - proteins and non-protein nitrogenous substances. The loss of the first reduces nutritional value product, second - his taste qualities. Salted fish, losing salt and other soluble substances in the process of soaking, absorbs water, and thereby its mass increases by 10-30%.

Salted herring is processed before soaking: the head is cut off and the insides are removed along with it. The abdominal cavity should be cleared of blood. Canned and boxed herring is usually not soaked. Gutted herring as a whole or in separate fillets is immersed for 10-22 hours in water, which must be changed 2-3 times.

Famous the old fashioned way speed up the soaking process. Without removing the skin, the herring is cut along the spine into two halves and soaked in fresh milk or strong sweetened tea. The infusion of tea contains tannins that prevent the softening of the pulp during soaking. Milk, on the contrary, softens the herring.

In some cases, fillets of hard-salted low-fat herring can be soaked for 1-2 minutes in a small amount hot water. The herring will soften and become more tender in taste.

And now about the intricacies of cooking dishes from salted fish. How to use salted fish?

Salted fish has drier meat than fresh fish, so it has long been customary to add products that give them juiciness to salted fish dishes: vegetable oil, tomato puree, cream, all kinds of sauces(Polish, white, sour cream with horseradish, etc.). Vegetable oil is preferable for salted fish. And not only because it gives herring or salted mackerel juiciness and harmonizes with it. The fat of herring and some other salted fish contains unsaturated fatty acid. Among them are such biologically valuable as linoleic and arachidonic. In vegetable oil, arachidonic acid is completely absent, but there are a lot of oleic and linoleic acids. Therefore, the combination of herring with vegetable oil increases biological value prepared meals. All kinds of snacks from herring, sprat, herring with vegetable oil are dishes balanced in terms of fatty acids.

Potatoes can serve as side dishes for salted fish dishes, green onion, dill, fresh tomatoes, cucumbers, parsley, onion, boiled beets or carrots, pickled mushrooms, raw grated apples and boiled eggs.

Herring and other salted fish are usually served on herring makers with boiled potatoes. On the sides of the herring, a garnish of pickled cucumbers is laid with a fence, boiled carrots. The dish is decorated with greens, onions cut into rings.

Some types of salted sea fish, such as cod, herring, catfish, halibut, mackerel, etc., can be used to prepare stews, fried and boiled dishes. It is necessary to boil the fish in pieces, after soaking it, over low heat, in a large amount of water, constantly removing scale. If the fish is cooked too high, the meat will become fibrous and tough. Casseroles made from salted herring are delicious. The same fish is also suitable for grilling.

Now you know how to use salted fish and what to cook from it.

Vladimir Usov

WITH excellent taste has always been and will be the queen on the table. In addition, it is a rich source of Omega-3s. But in the ideal natural fish there should be no carrageenans, gums, phosphates, food coloring and preservatives.

This must be taken into account when choosing a product. Red salted fish is commonly used in buffet dishes, salads and appetizers.

All recipes are special and distinguished by tenderness and originality. And salads with it always come out original and festive. Each of its varieties is almost a masterpiece. With salmon, the salad will be more fat, with trout - tender, and with salmon - unique.

Puff salad is very easy to make, but even whimsical ones will eat it. It turns out quite appetizing and nutritious. It is laid in layers like. For the dish you will need:

• 90 gr hard cheese
• 120 gr lightly salted red fish
• 4 boiled eggs
• some green onion
• 4 tomatoes
• mayonnaise

The first layer is made from one second part of the tomatoes, which is soaked with mayonnaise. Half of the chopped onion is laid on it. Next comes a layer of chopped eggs, but not all of them, also then greased (each tier of lettuce is covered with mayonnaise). Sliced ​​pieces of salmon are placed on top, then green onions again, after that - a tomato layer, on top - the rest of the eggs.

The resulting tower is completed with cheese grated on fine grater and greens, which decorate the very top of the salad. In this case, it is better to use a transparent salad bowl so that the bright floors of the dish are clearly visible. So the salad will turn out more festive and attractive in appearance.

For pretty salad with caviar and red fish take:

• half a can of red caviar
• canned jar.
• two avocados
• a package of lightly salted salmon
• a piece of cheese in 140 gr;
• 3 table. l. sour cream
• mayonnaise in the amount of 2 table. spoons
• 2 garlic cloves
• some lemon juice

Prepare as follows:

• For the sauce combine mayonnaise, sour cream and chopped garlic.
• Cut the avocado and separate the pulp.
• It, in turn, is crushed and sprinkled lemon juice so that it retains its color.
• The fish is cut and mixed with grated cheese and corn.
• Salad dressed with sauce, and topped with eggs.

For amazing and hearty salad with shrimp and salted red fish you need:

• 180 gr salted red fish
• 210 gr frozen shrimp
• leaf salad
• one and a half cups of cooked rice
• some lemon juice
• 60 ml olive oil
• 10 olives

Shrimps are fried in oil until golden color. The fish is finely minced. Cooked seafood is combined with, sprinkled with lemon juice and poured over with oil.

Arranged on a platter lettuce leaves. Now they can be placed ready-made treat. On top, the salad is decorated with rings of olives and onion greens.

Caesar with salmon:

• 250 g lightly salted salmon or trout
• 4 tomatoes
• 3 chicken eggs or 9 quail eggs
• 4 pieces white bread
• half a fork of iceberg or romaine lettuce
• 3 art. l. parmesan
• 6 table. l. sauce for
• 2 table. l. olive oil
• garlic

Eggs are pre-boiled, the salad is washed and dried, the bread is cut and fried in butter, then salted, peppered and seasoned with garlic, parmesan is rubbed, and the fish is thinly sliced. Lettuce leaves need to be torn and sprinkled a little ready dressing. Then put a fish, slices of tomatoes and eggs on them. Drizzle with sauce and sprinkle with parmesan. Serving on the table, additionally decorate the salad with crackers.

Product benefits

Omega-3, which is rich in gourmet red fish, normalizes the functioning of the brain, nerves and blood vessels, and also balances cholesterol in the blood. If you often eat salmon or trout, this will protect against sunburn, depression, hypertension and cancer.

It is lightly salted salmon that retains everything useful material. It must be regularly included in your diet in order to improve nervous system, immunity, work gastrointestinal tract and liver, blood flow and metabolism. Frequent use of this seafood strengthens the arteries and prevents thrombophlebitis.

No less delicious and useful trout will make anyone healthy, beautiful and cheerful. Important trace elements, which are in it, perfectly relieve toxins and stress. Nutritionists and other doctors advise eating a piece of salted trout instead of sweets to cheer you up.

Potassium and phosphorus, for which it is famous, are very useful for the heart, brain and muscles. There are other trace elements in this product that are just as important for human body. Low-calorie coho salmon is good for weight loss and diets. It can even be given to children as it does not contain small bones. He is also able to cure a sick stomach.

Snacks

Recipes for salted red fish dishes are not very laborious, especially if you are preparing snacks for the table.

The simplest will be salted trout or salmon with cream cheese on chips. She is especially loved by children and teenagers. Fish in the amount of 150 g for the preparation of this snack is cleaned of bones and finely chopped. Then it is mixed with 140 g of cream or curd cheese. Spread the mixed and peppered mass a little bit on the chips, which must be taken 70 g.

This treat is best done just before serving.

Also a very tasty appetizer thin lavash stuffed with slightly salted salmon, tomatoes and soft cheese. For her, take 250 g of red fish, cut into small pieces, diced onion, 200 g soft cheese, 2 large tomatoes, which is also finely chopped.

Thin pita bread is spread, and then all of the above is placed on it. The sheet is rolled up and put in the refrigerator for 3-4 hours for impregnation. For greater spiciness, pita bread with ingredients on it can still be smeared with mayonnaise before twisting. After cooling, the snack is cut across into small pieces.

Sometimes you can treat yourself to sushi rolls prepared by yourself. For a recipe home Philadelphia will need:

• 120 g lightly salted salmon
• 30 g plums. cheese
• 50 g avocado
• 1 cucumber
• 300 g rice for rolls
• 1 nori sheet
• 50 g soy sauce

Peeled cucumber and avocado are crushed into long straws. Fish without skin and bones are cut into slices. A mat covered with a film is covered with ½ sheet of nori. 170 g of rice are placed on it with wet hands. Then the nori sheet is turned over and the cucumber, avocado and cheese are spread on it.

With the help of a mat, a roll is formed. Cover the top with salmon. With a knife moistened in advance, the roll is cut into portions. With Philadelphia home-style they offer wasabi or soy sauce.

Cucumber kegs with processed cheese and salted salmon:

• 1 cucumber
• 100 g salted fish
• 1 processed cheese
• 1 tsp mayonnaise
• parsley for decoration

With a vegetable peeler, fresh is cut into ribbons along its entire length, and pre-frozen cheese is rubbed and mixed with mayonnaise. Then they take two cucumber ribbons and twist them into a rosette, which is placed on a dish. Do the same with the leftovers until the entire plate is full.

The blanks are then filled with cheese and covered with fish pieces. The resulting dish is decorated with green parsley sprigs. Before serving, cucumber barrels are cooled for about 15 minutes. It comes out quite colorful and festive.

Hearty sandwiches with salted red fish:

• 250 g salted salmon or trout
• 1 baguette or loaf
• salad leaves, lemon, herbs and olives to taste

Baguette, toast bread or the loaf is cut obliquely. Then geometric figures are cut out of these pieces in the form of rhombuses, squares, circles, triangles. The fish is cut into thin slices.

Lettuce leaves and fish slices are placed on bread slices. Then skewers with olives and lemon circles are injected into sandwiches. As a result, sandwiches can still be decorated with greens for beauty. The snack should be kept in a cold place under the film.

Often bread for such sandwiches is smeared with butter or avocado paste.

Crackers with salmon:

• 200 g lightly salted red
• two packs of crackers
• cheese in the amount of 200g
• two cloves of garlic

Mix the grated cheese well with garlic and mayonnaise, spread crackers with it, then cover with the next ones, which, in turn, also cover with stuffing, and put small pieces of fish on top. All ready-made cookies beautifully stacked and decorated with greenery.

Recipes for those on a diet

A light salad of vegetables and salted salmon is not only delicious, but also dietary. It can be safely used by those who follow their figure, even though this variety of red fish is very oily. So, for the salad prepare:

• 180 gr slightly salted
• 6 gherkins
• 2 tomatoes
• small bunch of lettuce
• 50 ml olive oil
• 40 ml apple cider vinegar
• 2 bell peppers

Lettuce leaves are torn, and peppers, cucumbers and tomatoes are cut into large cubes. Salmon should be cut into even larger slices. Next, make a dressing by mixing salt, pepper, oil and vinegar. Vegetables and fish are combined and poured with cooked sauce.

Diet salad for weight loss is prepared from:

• • 200 g red salted fish
  • bunch of lettuce
  • dill and onion greens
  • ½ head of Beijing

• 8 pcs. cherry tomatoes
• 2 fresh cucumbers
• one large bell pepper
• pitted green olives, pepper and salt

Cucumbers, fish and peppers are thinly sliced ​​into strips, chinese cabbage chop, finely chop the greens, halve the tomatoes, and tear the salad with your hands. All salt, pepper, sprinkle with lemon juice, mix and season with oil.

Very tasty and simple for losing weight will be diet soup with salted salmon and Scandinavian onions. The following ingredients are suitable for it:

• 300 gr lightly salted salmon
• 20 gr plums. oils
• half a liter of milk
• leeks in the amount of 1 piece
• 4 potatoes
• liter of water
• half a bunch of green celery and dill
• 100 gr green peas
• a quarter teaspoon of cumin
• a teaspoon of salt
• black they say pepper on the end of a knife

Potatoes, fish and carrots are cut into cubes, the leek stalk is cut into rings, the greens are chopped. Onions are fried in oil until translucent. Plums are placed in a container for making soup. butter and melt it, then fried leek, potatoes and carrots are added to it. Water is poured next.

After boiling, the soup is boiled for 10 minutes. on a smaller fire. Then fish, peas and celery are added to it, stirred, kept on fire for another couple of minutes and then salted and peppered, sprinkled with cumin.

As soon as the soup with spices is boiled for 5 minutes, it is poured into milk. After boiling, the ear is considered ready. Before placing the soup in bowls, dill is placed in them.

Athletes often prepare vitamin fish soup for themselves from vegetables and lightly salted trout. Such a soup should contain:

• 300 g slightly salted
• 3 potatoes
• 1 carrot
• 1 onion
• 1 tomato
• 2 lemon slices
• 7 olives
• 3 branches of fresh herbs
• a teaspoon of salt
• tablespoon rast. oils

Onion, tomato and trout without skin and bones are finely chopped. Carrots are tinder or crushed in the form of circles. Then the prepared vegetables are stewed for small fire, thus creating a roast from them.

Cubes of potatoes and fish, as well as thin slices of lemon, are carefully thrown into the boiled water for the fish soup, so that a pleasant sourness is felt in the stew later. Olives are cut in half and also sent to the soup along with fried vegetables and salt.

After that, the ear is boiled under an ajar lid for another 20 minutes, adding marinade from olives to it. 5 minutes before the end of cooking, they fall asleep in the soup. Freshly cooked fish soup is insisted under the lid for five minutes, and then served.

Cooking in the oven

You can even bake seafood with salt. In the oven, salted red fish dishes are more juicy, because the salt does not allow them to dry out.

For fish in the oven in Greek, you need to take:

• 500 gr salted salmon or trout fillet
• 150 gr hard cheese
• 3 onions
• 3 carrots
• 100 gr mayonnaise
• a tablespoon of lemon juice
• black ground pepper and salt
• 2 table. l. rast. oils

Onions cut into rings and grated carrots must be fried for 4 minutes per vegetable. oil. Then the vegetables are salted and peppered and placed on the bottom of the mold. Sliced ​​fish fillets are placed on them, which are covered with the same onions and carrots.

Top the dish with mayonnaise and sprinkle with grated cheese. Then send it all to the oven. In half an hour, healthy and appetizing fish will be completely ready.

Dinner can be served gourmet salmon in French, baked with . In its preparation, products such as:

• 500 g lightly salted salmon
• 250 g champignons
• 1 onion
• 50 g plums. oils
• 250 g sour cream
• 50 g flour
• 30 g parsley
• black they say pepper and salt in a small amount

Finely chopped mushrooms and onions fry in butter. When the vegetables acquire a golden hue, add flour, sour cream, pepper and salt to them, mix and bring to a boil over low heat until thickened.

Pieces of fish are placed on a baking sheet and poured with a mushroom-vegetable mixture. Then the form is sent for 30 minutes in a hot oven. Ready fish topped with parsley. Salted salmon steaks can also be successfully cooked in the oven. For this you need to take:

• 400 g portioned pieces slightly salted salmon with backbone
• a teaspoon of fish spices
• 2 table. l. lemon juice
• a pinch of salt
• 100 g mushrooms
• 4 table. l. oily
• half an onion
• 1 table. l. drain. oils

Mushrooms with onions are fried in oil. Spread the salmon on a greased baking sheet. Fill the inside of the steaks mushroom stuffing by joining their ends together. Top salmon with sour cream and sprinkle with grated cheese if desired. Next, the dish is baked in hot oven 20 minutes. Steaks are served still hot with greens.

More salted salmon often baked in bacon:

• 500 g salted salmon
• 1 table. l. lemon pepper
• 2 table. l. dry tarragon
• 100 g bacon
• some salt

Caution: the dish is high in calories. Salmon is cut into pieces, seasoned with spices and wrapped in bacon, fastening the resulting rolls with toothpicks. Next, the fish is placed in a foil-lined form and baked for half an hour in an oven preheated to 190 degrees. The appetizer is best served warm.

Tartlets with red fish and cream cheese - on the video:

Salted fish differs in salting strength. It can be hard salty, medium and lightly salted. If medium and lightly salted can be eaten immediately, then strongly salted fish is first recommended to be soaked in running water.

Previously, the fish is cleaned of the insides, the head and fins are cut off. Then lowered into clean water for a day. In the process of soaking, the water must be changed 2-3 times. Fish soaked in water becomes less salty, but loses its taste. Therefore, it is better to use fresh milk instead of water.

To do this, the fish is cleaned, cut in half lengthwise, the spine, bones are removed, and the skin is removed. The fillet prepared in this way is placed in a bowl and poured with milk. With this method of soaking, it is ready for use in 4-6 hours. You can also use strong tea leaves.

Fatty herring fillets can be soaked in hot water. This will take no more than 5 minutes. Herring becomes softer and more delicate in taste.

Today we will talk about how to use salted fish in cooking, consider some of the features of preparing snacks from it.

Features of cooking

As you know, the meat of salted fish is drier than that of fresh fish. In this regard, vegetable oil, cream and all kinds of sauces with horseradish, mayonnaise, sour cream, and tomato are usually added to it. But it is more customary, of course, to fill it with vegetable oil and add onions.

For example, appetizers from herring, mackerel oil gives juiciness and harmonizes perfectly with them. It is known that oily fish contains in its composition unsaturated fatty acids, in particular linoleic and arachidonic acids. In vegetable oils, arachidonic acid is completely absent. But they are rich in oleic and linoleic acids.

Therefore, using herring, herring or sprats with vegetable oil, we increase the nutritional value of the prepared snack, as the dish turns out to be balanced in terms of fatty acids.

As a side dish for such snacks, boiled, fried potatoes, onion, green onion, fresh dill, parsley. Boiled beets, carrots, salted or pickled mushrooms, fresh go well with salted herring. sour apples, boiled eggs, pickled cucumbers.

salty sea ​​fish(cod, herring, catfish, halibut, mackerel, saury) are often used in the preparation of various stews, fried foods. If salted fish needs to be boiled, do it over low heat so that it does not become tough. Previously, large fish are cut into pieces, too salty - soaked.

Most often I use it in the preparation of sandwiches and all kinds of snacks. Let's look at a few of these recipes:

Cheese sandwich filling

For cooking you will need: fillet of not very salty fish (400 g), 100 g butter, 200 g of grated hard cheese, fresh strong tomatoes.

How to cook:

Pass the fillet through a meat grinder, mix the resulting mass with softened butter, add grated cheese, beat everything well with a blender. Lubricate slices of white bread with the prepared mass, garnish with parsley leaves and a circle of tomato (you can replace the tomato with a fresh cucumber).

Filling for salted mackerel sandwiches

For cooking you will need: 200 g fillet (if the fish is very salty, soak it first), 2 hard-boiled eggs, 100 g softened butter, finely chopped green onions.

How to cook:

Grind the fillet with a meat grinder, mix with crumbled egg yolks, oil, finely chopped onion, mix thoroughly. Spread sandwiches with the resulting mass, decorate with a circle fresh cucumber(this is not necessary, but it turns out smarter).

Festive fish salad

For cooking you will need: a small piece (200 g) of salmon fillet and any lightly salted white fish, 2 fillets (200 g) of fresh pike perch, red caviar (you can use imitation), 5 boiled potatoes, 3 pickled cucumbers, 100 g of hard cheese, 4 hard-boiled eggs, mayonnaise (not Provence).

How to cook:

Prepare with salt fish fillet cutting thin slices put on a plate. Separately fold the potatoes, eggs, pickled cucumbers cut into thin circles. Cheese grate on a coarse grater. Boil pike-perch fillet in salted water until cooked, drain the water, cool the fish, cut into slices.

Now we lay our products on the dish in layers, lubricating each with a thin layer of mayonnaise:

A layer of potato circles (half of the total), pike perch slices, then chopped pickled cucumbers, egg circles, finish with a layer of potatoes. Spread this layer well with mayonnaise. Lay slices of salted red and white fish fillets in the form of a braid on top. Put ready salad in the refrigerator for 1 hour.

Before serving, put 1 tsp on pieces of white fish. caviar and serve. The salad is extremely tasty, unusual and looks very nice on festive table. Bon appetit!

Despite the fact that red fish is a delicacy, almost every family can allow it to be included in their diet. Using delicious seafood cook variety of dishes: soups, salads, sandwiches, pancakes, tartlets, steaks and many other interesting dishes.

Red fish baked with lemon in the oven

It is useful to cook red fish in the oven. This is a very simple cooking method that requires a minimum of cooking time.

Ingredients:

Salmon - 220 g fillet;
dill;
salt;
asparagus - 460 g;
lemon - 1 pc.;
olive oil- 2.5 tbsp. spoons;
pepper;
garlic - 3 cloves.

Cooking:

1. Rinse the fillet. Place on paper towel and blot. Cut into four parts.
2. Clean and wash the asparagus. Cut four pieces from a roll of foil and coat with oil. Place the asparagus in the center, pepper and salt.
3. Finely chop the garlic cloves. Spread the fillets over the asparagus. Drizzle olive oil on top. Sprinkle with garlic cloves.
4. Sprinkle with pepper. Cut the washed lemon into thin circles and put two circles on each piece of fillet. Arrange dill sprigs on top.
5. Wrap the foil tightly. Transfer to a baking sheet and send to bake in the oven (180 degrees). Cook for half an hour.

Recipe for pancakes with red fish

The royal dish, which is served in restaurants, can be prepared in your kitchen. The snack turns out to be a beautiful cut that immediately catches the eye on the festive table.

Ingredients:

Trout (salmon) - 230 g lightly salted;
milk - 480 ml;
vegetable oil - 3 tbsp. spoons;
cream cheese- 210 g;
salt - a pinch;
sugar - 2 tbsp. spoons;
flour - 310 g;
dill;
egg - 2 pcs.

Cooking:

1. Pour sugar into eggs. Salt. Take a whisk and beat. Heat milk and pour into mixture. Mix.
2. Add flour and beat. Fill with oil. Stir and leave for half an hour.
3. Lubricate the pan with oil and heat. Scoop up the dough with a ladle and pour it into the pan in a thin stream. Fry a pancake.
4. Spread each pancake with cream cheese. Sprinkle with chopped dill. Lay out the sliced ​​pieces of salmon and roll up.
5. To make the pancakes even, the edges can be cut off.

Rich fish soup

Ear from red fish is rightfully the most delicious stew.

Ingredients:

Lavrushka - 2 pcs.;
water - 2700 ml;
parsley - 25 g;
red fish - 950 g any;
dill - 25 g;
vodka - 35 ml;
carrot - 1 pc.;
onion - 1 pc.;
potatoes - 4 pcs.;
salt;
pepper - 4 peas.

Cooking:

1. Cut the fish carcass. Cut the gills off the head and discard. All other parts go into the soup.
2. Pour the cuttings with water. Boil for half an hour.
3. Dice onions and potatoes. Add sliced ​​carrots. Boil eight minutes.
4. Put the parsley, salt, peppercorns. Cook for a quarter of an hour.
5. Pour chopped greens into the finished stew and pour vodka. Leave for half an hour.

It has great taste, delicate structure. It lends itself easily to various cooking. The components are much easier to digest by the human body than the proteins and fats of meat. For cooking, it is important to choose quality fish. Frozen gills are paler, and the eyes are slightly sunken. If the fish was sent fresh to the freeze, then after thawing its properties are restored. With repeated freezing, this trend is not observed. Stick a heated knife in the fillet: if it appears bad smell the product is not fresh.

Proper defrosting of fish

Fresh fish is better than frozen. But it is not always possible to use only it. Many people are concerned about the question: “How to properly defrost fish so that it retains its density and taste?” As a rule, this process is carried out illiterately. Since the product is simply placed in the sink or plate. Often in such fish there is an excess of ice. When melting, she absorbs it into herself. This leads to loss of elasticity and deterioration of properties.

That is why at first it is important for the product to slowly melt in the refrigerator, preserving the taste and benefits. So that the meat does not absorb melt water, the fish should be placed in a colander with a container underneath. The product must be covered with a film so that it does not dry out. Defrosting in water is allowed. It's over fast way. When choosing this option, you should make sure that the water is at room temperature.

The product partially loses tissue juice, especially fillet frozen fish. To prevent this from happening, you need to place it in an airtight bag, periodically changing the water. This will speed up the defrosting process. If the fish is small frozen, then it is recommended to cut it without preliminary thawing. With the advent of microwaves, the defrosting of fish is even faster. But using this method, the product must be prepared immediately. Therefore, you need to think in advance what to cook from frozen fish.

Preparing fish for cooking

Let's say our product has already thawed. How to properly defrost fish was described above. Now we will tell you how to properly and competently organize the preparation stage.

Everything is really simple. First, the scales are cleaned. If required, the skin is removed, the insides are removed, and everything is washed. To make it easier to peel the scales, the fish should be wet. It must be placed on a cutting board and held by the tail. With the other hand, using a knife or a special grater, remove the scales. When the fins are large and spiky, they are removed before cleaning by means of cuts on both sides. If they are soft, then simply cut with scissors.

When a fish does not have scales, but has a very thick skin, some people remove it. They also do it with the old big fish. If necessary, a knife can be used to separate the skin from the meat. After cleaning, the fish is gutted. For this, an incision is made on the abdomen. Then, with the tip of a knife, you need to pull out the contents so as not to damage gallbladder. If you cook it with the head, then the gills are removed without fail.

When all stages of preparation have been completed, the question naturally arises if a dish has not yet been chosen: "What to cook from frozen fish?" Such a product can be boiled, stewed, fried or baked. In addition, you can separately make a side dish for fish. It goes well with fresh, salted, pickled cucumbers and tomatoes, various salads. Red sauces are suitable for fresh fish, spicy ones for oily fish.

There are a few useful tips from experienced chefs that will help make your dish as tasty and juicy as possible:

1. Thawed fish has fresh smell. If it is sour or ammonia, the product is spoiled.
2. After proper defrosting elasticity is maintained.
3. Need to buy quality goods. There should be a thick layer around it fresh ice. Then you will get delicious dishes from frozen fish.
4. Do not defrost in hot water.
5. You can not freeze the product several times, as all its useful and nutritional properties are lost.

Recipe for cooking in a slow cooker

Every housewife thinks daily about what to cook. Frozen fish can be used to make various delicious dishes. Including they can be made in a slow cooker. The advantage of using this technique is that there is no need to monitor the process. Also included with it is a grill that allows you to cook food for a couple. This method saves a lot of goodness in the fish. This diet is especially recommended for those who follow the figure and prefer healthy food.

How to cook steamed fish in a slow cooker? There are a few great options. They are suitable both for meeting guests and for dinner with the family. Dishes from the multicooker are tasty and healthy. For example, steamed red fish. For its preparation you will need:

• 400 grams of red fish carcass;
• 50 grams low-fat mayonnaise and sour cream;
• 150-200 grams of hard cheese;
• salt, pepper to taste;
• hops-suneli at will;
• 0.5 liters of water.

The carcass of the fish is washed, if necessary, cleaned of scales and cut into steaks. They don't have to be thick. From one piece of 400 grams should get 4-6 pieces. Each steak must be salted and peppered on both sides and, if desired, seasoned with hops-suneli.

0.5 liters of water is poured into the main bowl of the multicooker. A steam rack is placed on top. Laid out on it fish steaks, which are spread with mayonnaise and sour cream. Next, the cheese is rubbed on coarse grater and laid out on top of the fish. The multicooker closes. It is set to the desired mode for 25 minutes. During this time, you can prepare a side dish.

Pollock, steamed

Fish is useful for humans, so there are many recipes for its preparation. Pollock will do. It remains only to find out how to cook this product turns out to be tasty and healthy. For this you will need:

• 1-2 pollock carcasses;
• one apple;
• onion - 1 piece;
• salt, pepper to taste;
• lemon juice - 1 tbsp. l.;
• water for steaming;
• olive oil - 1 tbsp. l. optional.

A piece of foil is placed in the basket so that the fish languishes in own juice. In a slow cooker, you can simultaneously boil a side dish - under the fish. If there is not enough time, then it is necessary to extend it by first removing the main product. It takes twenty minutes to cook the fish.

How to fry and salt?

What to cook from frozen fish? You can, for example, fry steaks. To maintain juiciness and taste, you need to fry the fish longer on the first side. The next side takes half the time. It is recommended to remove from the fire a few minutes before readiness, as in hot pan the product will reach on its own, while maintaining tenderness.

The fish does not have to be fried in pieces. Can be cooked from her meat juicy cutlets. However, remember that the product quickly loses liquid. To keep the cutlets nutritious, the meat is passed through a meat grinder with breadcrumbs. They absorb and store juice. Plain bread is not suitable for this - just dried pieces. So the cutlets will come out very juicy, tasty and healthy.

As for salting, there is also nothing complicated. As a rule, the product is salted before cooking. For this purpose, the fillet is rubbed from all sides. The disadvantage of this method is that only upper layer especially for large pieces. Cannot be used at the same time a large number of salt - so easy to overdo it. Fish meat absorbs liquid well. Therefore, to salt, you can put pieces of it in salted water for a few minutes.

soup recipe

A rich soup made from frozen fish has delicious taste and aroma. We offer you a recipe using salmon. It is best to buy whole fish in order to cook from the head, tail and fins rich broth. Frozen fish is also suitable for its preparation. Required:

• whole salmon - 1 kg (frozen);
• pearl barley - 80 grams;
• one head of onion;
• carrots and parsnips - 1 each;
• Bay leaf, peppercorns.

Before cooking, you need to defrost the product in accordance with the rules written at the beginning of the article. The fish is well washed, the gills are removed, and again the fillet is thoroughly rinsed. After that, you need to cut off the head, tail and fins. Then the frozen fish fillet is separated from the bones and removed to the side. Everything except meat is put in a saucepan and poured with two liters of water. After boiling, the contents should be cooked for 40 minutes over low heat.

The broth is filtered and put back to boil. Now you should add the salmon fillet there, bring to a boil and reduce the heat. The previously soaked cereal is added to the pan. Then the carrots, parsnips and onions are washed, coarsely chopped and followed. The contents should boil again. Then everything is cooked on a small fire for 20 minutes. At the end put a bay leaf, pepper. Salmon soup is ready! Before serving, it should brew a little. Salmon should be divided into portioned pieces. If desired, add a sprig of parsley or dill, as well as a spoonful of vegetable oil, to the soup bowls.

with vegetables

Very popular recipe. You will need:

• frozen salmon fillet - 300 grams;
• zucchini - 1 piece;
• red and yellow pepper - one each;
• onion - one head;
• celery - 1 stalk;
• garlic - 2 cloves;
• salt, pepper to taste;
• vegetable oil.

Vegetables and celery are cut into small cubes, garlic - into slices. Onion and garlic are laid out on a heated pan. They are fried until translucent. Next, add vegetables and fry for another two minutes, no more. Now salt, pepper and your favorite herbs should be added to the vegetables.

After defrosting, the fillet is cut into portioned pieces and laid out on a foil greased with vegetable oil. Steaks need to be salted and peppered. On top of each fish piece, carefully place vegetables, wrap it in an envelope and put it in the oven to bake. Cooking at 200 degrees for 25 minutes.

Fried capelin

For this delicious dish the following ingredients are required:

• capelin - 1 kg;
• lemon - 1 piece;
• salt, pepper, vegetable oil to taste;
• flour - 100-150 grams.

When the fish is small, frozen, it is recommended to cook it in a pan. To do this, it should be washed, dried a little, seasoned with lemon juice. Then the flour is mixed with spices and seasoning, the fish collapses in it. After it is laid out on a greased baking sheet and sent to a preheated oven. The dish is prepared within 20 minutes.

This is only a small part of what can be prepared from frozen fish. If you follow the defrosting and cooking technology correctly, you will get delicious meals With pleasant aroma and great taste.