Saithe steaks recipes for cooking in the oven. Habitat and appearance

The most valuable commercial fish with pleasant and peculiar taste valued by gourmets for its balanced composition and nutritional value. We offer to cook according to the proposed recipes delicious dishes from saithe fish.

What is saithe fish?

This is the cheapest type of cod fish with a tender dietary meat without fat. Predatory fish are easy to distinguish on the store counter. Their feature is a pointed head, which has a dark color. The back is painted in olive color, gradually turning into yellowish on the sides. The abdomen has a whitish color. Fish are caught all year round, a significant part of the production is brought from the northern regions.

The meat is unusual in color - grayish, but pleasant and unusual in taste. Frozen fillets, canned food and various culinary products are on sale.

The benefits and harms of saithe for the body

Despite the lower cost compared to cod, saithe has no less useful qualities:

• vitamin B12 helps boost immunity, speed up metabolism;
• vitamins (A, B, E, D, K) help rejuvenate and strengthen the body, improve vision;
• thanks to calcium and phosphorus, fish meat carries great benefit bone tissue;
• Zinc helps heal wounds positive influence on the hormonal background;
• helps develop intellectual abilities;
• fish liver renews cells and strengthens the immune system.

Canned fish should not be consumed by people with diseases:

• gastritis;
• stomach ulcer;
• liver failure;
• if there are problems with the pancreas.

IN canned harmful to use a large number of meat. TO fresh product this does not apply.

Sayda should not be used:

• with a severe form of food allergies;
• with intolerance to seafood.

Be wary of saithe dishes should be persons:

• having problems with the thyroid gland;
• with violation of hematopoietic processes;
• with vascular diseases;
• with problems with the nervous system;
• if there is a predisposition to the formation of blood clots.

Delicious fish soup

To make the stew tasty and not cause discomfort when catching bones, use fillet for cooking.

Ingredients:

• saithe - 750 g fillet;
• lavrushka;
• carrots - 1 pc.;
• broth - 1650 ml of fish;
• pepper;
• salt;
• celery - 0.4 tubers;
• onion - 1 pc.;
• olive oil- 4 tbsp. spoons;
• tomato - 3 pcs.;
• dry white wine - 550 ml;
• garlic - 5 cloves.

Cooking:

1. Cut the fillet. The width of the piece should be three centimeters. Sprinkle with pepper and salt. Rub.
2. Cut carrots with celery. You should get small cubes. Chop the onion.
3. Place onion in saucepan. Pour in oil and fry. Add carrots. Three minutes later, celery. Roast.
4. Place the diced tomatoes in the pan. Simmer for seven minutes.
5. Crush the parsley with garlic cloves and send to a saucepan.
6. Pour in broth. Boil and boil for seven minutes. Add fish pieces. Boil for a quarter of an hour.
7. Pour in wine. Salt and simmer for five minutes.

Bake in foil in the oven

If you first bought this variety fish and do not know how to cook saithe, we suggest cooking the dish in the oven. The meat is soft and tender. During heat treatment, it does not lose its nutritional qualities.

Ingredients:

• saithe - 1 carcass;
• vegetable oil - 2 tbsp. spoons;
• salt;
• onions - 2 pcs.;
• pepper;
• lemon juice - 1 teaspoon;
• paprika - 1 teaspoon.

Cooking:

1. Clean, rinse the carcass. Take a paper towel and dry it. Pour in juice.
2. Sprinkle paprika in the salt. Add pepper. Mix. Grate the carcass with the resulting mixture.
3. Oil foil. Place on a baking sheet. Onions will be needed in half rings.
4. Put the carcass on the foil. Arrange around the onion ring. Wrap up.
5. Place in a hot oven (190 degrees). Hold for half an hour.

How delicious to stew with vegetables

From the recipe you will learn how to properly cook the fish so that it retains its nutritional properties and delighted you with its amazing taste.

Ingredients:

• saithe - 750 g fillet;
• black pepper;
• fresh basil;
• canned tomatoes - 2 cans;
• salt - 2 teaspoons;
• olive oil;
• bell pepper - 0.5 pcs.;
• onion - 1 pc.;
• zucchini - 0.5 pcs.;
• carrot - 1 pc.

Cooking:

1. Cut the fillet. Sprinkle with salt.
2. Chop vegetables. It will be tastier if you get cubes. Place in a frying pan with hot oil. Roast for three minutes.
3. Place tomatoes in a saucepan. Wait until the mass becomes thick. Salt and sprinkle with pepper. Place fish and fry. Cover with a lid.
4. Boil eight minutes. Sprinkle with basil.

For a couple in a multicooker

It turns out a dietary and very healthy dish.

Ingredients:

• fish seasoning - 1 teaspoon;
• black pepper - 0.5 tsp;
• salt;
• lemon - 0.5 pcs.;
• fish - 2 saithe carcasses.

Cooking:

1. Prepared fish carcasses cut into portions.
2. Pour pepper and salt into the seasoning. Mix. Grate saithe. Drizzle with lemon juice. Rub. Set aside for half an hour.
3. Pour water into the bowl. Install the grate and lay out the blanks.
4. Enable mode. For the proposed dish, you will need to "steam". The timer is half an hour. If poured into a bowl cold water, then add another quarter of an hour to warm up the liquid.

Fish fried in a pan

Another simple fish preparation method that is suitable for daily use.

• salt;
• flour;
• ground black pepper;
• olive oil;
• saithe (fillet) - 3 pcs.

Cooking:

1. cut into portioned pieces fillet.
2. Sprinkle salt and pepper into flour. Mix. Dip each piece into the dry mixture.
3. Heat the oil in a frying pan, and place the blanks. Fry on each side for five minutes. The main thing is not to overcook the fillet, otherwise it will become dry.
4. Bring to readiness in the oven.

Saithe fish is a predatory fish of the cod family, very tasty and healthy. Saithe is not greasy, and is suitable for those who wish to lose weight. In addition, the dishes based on it are very tasty. Sayda can be cooked in the oven, in a pan, and even soups based on it. The meat of pollock fish is dense, and does not spread in a pan or when baked.

A selection of the best saithe recipes

Recipe number 1: Pollack soup with potatoes

• 400 g potatoes;
• bulb onions;
• red sweet pepper 2 pcs.;
• 3 art. tablespoons of vegetable oil;
• 500 g sauerkraut;
• 1 liter chicken broth;
• 400 g saithe fillet;
• ½ tsp cumin;
• 2 tbsp. l lemon juice;
• 150 ml sour cream;
• a bunch of dill;
• pepper and salt - to taste.

Step by step cooking pollock fish soup:

Chop the onion into cubes. Bell pepper cut into strips. Cut peeled potatoes into slices. Let in vegetable oil pepper and onion. grind sauerkraut. Add it with potatoes to peppers and onions. All this salt, pepper and season with cumin.

Pour chicken broth, boil 15 minutes to cook. washed up fish fillet pepper and salt, sprinkle with lemon juice. Send saithe to the soup and boil for 6 hours over low heat. Mix finely chopped dill with sour cream. Salt. Soup for desire can be seasoned with spices and add cooked sour cream.

Recipe number 2: Pollack in the oven with tomatoes

Cooking Ingredients:

• 400 g saithe fillet;
• 2 tsp lemon juice;
• 1 st. l spicy soy sauce;
• 150 g tomato;
• 1 tsp olive oil;
• 60 g mozzarella cheese;
• 1/3 tsp oregano;
• pepper and salt to taste.

Step-by-step cooking of baked saithe with tomatoes in the oven:

The fish must be marinated in advance. Mix lemon juice and soy sauce. Marinate the fillet in it. Sprinkle with oregano. Peel the scalded tomatoes and cut into slices.

Put the pickled saithe in a mold. Top with tomatoes and sprinkle with grated cheese. Saida is baked in the oven at a temperature of 220C for 10 minutes.

Recipe #3: Fried saithe in a pan with potatoes

Cooking Ingredients:

• 600 g saithe fillet;
• 800 g potatoes;
• 2 pcs. onion;
• 3 art. l melted butter;
• 200 g cream;
• 1 glass vegetable broth;
• salt and pepper - to taste.

Step by step cooking pollock with potatoes in a pan:

Cut peeled potatoes thin slices. Peel the onion and cut into thin slices. Pour into the pan 2 tbsp. l oil and fry vegetables lightly in it. Season and pour in the broth and cream. Simmer vegetables until tender.

Salted and peppered fillet, breaded in flour and fry until cooked in a pan. Sprinkle the dish with herbs before serving. Now you know how to cook saithe.

Pollack in the oven: Video recipe

In modern stores and large shopping malls presented huge selection river and sea ​​fish. In particular, you can often see saithe on the shelves. It is not as popular as other varieties of fish. And absolutely in vain. If you know some culinary secrets, "seafood" will turn out to be very tasty.

The benefits of sea fish

Therefore, if we examine this issue from a sanitary and hygienic point of view, sea fish is much safer than river fish. Eating this fish and other, more famous of its "relatives" - lovely way enrich daily diet protein and other useful substances.

Habitat and appearance

Saithe lives in the North Sea. In particular, this fish is actively fished in Norway and in the north of Great Britain. In the territory Russian Federation this species lives in the Arctic Ocean, so it is also caught in Murmansk and other cities of the Arctic. The saithe has an elongated, slightly elongated body and shiny silver scales. It is a close "relative" of such valuable commercial marine fish as:

In their natural habitat, pollock feeds on plankton, water beetles, small crustaceans and shrimps, and other living creatures that inhabit the waters of the North Sea. She also does not disdain small fish that swim in schools in the water, swallowing them whole. This is a real predator, a thunderstorm of the seas. Reproduction occurs with the help of caviar. Fishing is carried out on professional fishing vessels.

In everyday life, many ignorant people mistakenly confuse pollock with saury. However, these two are completely different fish that have nothing to do with each other. Most likely, this confusion is due to the fact that saury appears on the shelves of domestic stores, markets and supermarkets much more often than its almost complete namesake.

Sayda - pretty big fish , on average, the length of an adult is from seventy to ninety centimeters. The largest specimen in the world, caught off the coast of Norway, was 120 cm long. Males are slightly larger than females. When the fish goes to spawn, the eggs fly very far. The fish is fertile, so its fishing in Lately has become widespread. This is a real long-liver of the North Sea: it is known that some individuals lived under favorable conditions for more than thirty years, and this is a real record for the inhabitants of the deep sea.

A few years ago, the view was not popular, because "in fashion" were fatty varieties fish, such as salmon. However, in recent years, due to active propaganda healthy lifestyle life and proper nutrition, "skinny" varieties also took their rightful place on the shelves. If you cook pollock dishes correctly, no one will notice the lack of fat.

Useful properties of saithe

Saithe fish has a high nutritional value and, with proper cooking, is different delicate taste. The variety, despite the low amount of fat, contains a high concentration of such useful substances, How:

• Proteins;
• Essential fatty amino acids;
• Folic acid;
• Vitamins D, E, A.

Also pollock, like its other marine "relatives", is very rich in phosphorus. Phosphorus improves brain activity, has a beneficial effect on memory and state nervous system and also helps to strengthen bones, teeth, nails. It is useful to use this fish not only fresh, but also in canned form: canned food contains small bones, which are well digested, perfectly absorbed by the body and rich in calcium.

Folic acid makes this fish an indispensable product in the diet of pregnant women and couples who are just planning to conceive a child. Experts claim that regular use nautical lean fish during pregnancy reduces the likelihood of serious malformations in the fetus, and also significantly improves general well-being women.

To receive from the product maximum benefit, it is recommended to purchase chilled or frozen saithe. Whole fish preferable to fillets, as fillets are of different quality, sometimes during freezing it is covered with a thick layer of ice and loses a lot useful properties. Cutlets and the so-called "sticks" are not worth buying, because you cannot be one hundred percent sure of the quality of such semi-finished products.

It is quite possible that they contain only 10-20% of saithe, and the rest of the mass is pollock or hake. Unscrupulous manufacturers often take advantage of the fact that all marine fish tastes about the same and conduct unauthorized "experiments" on buyers, varying the composition of semi-finished products as they wish. At the same time, the inscription on the packaging does not always correspond to the actual composition of the product.

Saithe is rich in valuable proteins and is almost as good as nutritional value lean beef. This indispensable product for those who, for health reasons, do not eat meat or observe religious fasts. It should also be noted that the proteins contained in this variety are absorbed by the body more easily than beef or pork protein.

Dishes from saithe (as well as from hake, tracks, pollock) should be included in the mandatory diet of those who suffer various diseases gastrointestinal tract: gastritis, pancreatitis, stomach ulcer and duodenum. Children can eat this fish from the age of eight months, in the form of mashed potatoes or cutlets, as well as in soup. But it must be remembered that any fish products can be strong allergens or cause individual intolerance.

Secrets of cooking

Many housewives find saithe to be rather bland and a bit dry. For this reason, it is not in such demand in shops and supermarkets as pink salmon or salmon. Indeed, if you just fry it in oil, like any river fish, it will be very dry and almost inedible. The best way cooking this variety - stewing over low heat in a deep bowl, with the addition of a sauce of flour and white wine. In the process of stewing, sautéed onions and roots (carrots, parsley, finely chopped celery root) are also added. Here are some more ways to cook sea fish:

Canned saithe

Sometimes canned pollock gets on the shelves of supermarkets. The best of them are those that are cooked directly on the ship, immediately after the extraction of fish. As a rule, they are made in Murmansk or Norway. Here are the main varieties of such canned food:

The caviar of this fish has a delicate, slightly salty taste, it goes well with black bread sandwiches with butter. Saithe liver is rich in vitamin D and is almost as high as cod liver in its concentration. It can be added to salads or spread on sandwiches instead of butter. lovers home preservation they can also preserve pollock fillets on their own using an autoclave; the shelf life of such products is no more than two years (subject to all storage conditions).

In dried or dried form, this variety is practically not found. When choosing canned food, you should carefully study their composition. Perfect option- a jar that says: "pollack, water, black pepper (or other spices)", without preservatives and other food additives.

Fish Selection Criteria

When choosing pollock in a supermarket or market, you should first of all pay attention to its smell. It should be fresh, sea. musty smell indicates that the product is no longer the first freshness, and you should refrain from buying.

When buying frozen fillets, it is not recommended to purchase products in opaque packaging. If there are no other options, the packaging should be shaken properly. A characteristic noise when shaking indicates that there is a large amount of ice inside. This happens when the fish is repeatedly frozen and thawed, and also in cases where the manufacturer intentionally wants to increase the weight of the product due to ice.

If the fish is slippery, sticky, unpleasant to the touch, this also indicates poor quality and possible staleness of the product. The scales of quality saithe should be shiny, not dull.

"Seafood" is an indispensable product in the diet of a modern person. In order for sea fish to be tasty, you need to properly cook it and choose high-quality products. Sayda is one of its most valuable varieties. It is a pity that so far not all gourmets have been able to appreciate it. It should occupy an important place in the diet of those who care about their health, along with cod, hake and other inhabitants of the northern seas. It is very easy to cook saithe, the main thing is to make it soft and fragrant, spices and variety of sauces(both store-bought and homemade).

Jamie is very concerned about the large reduction in cod in the sea, as many people prefer to cook their fish dishes from it. Because of this, cod stocks are rapidly declining, which can lead to the extinction of this species.

But there are so many other types of fish in the sea, which in their taste are in no way inferior to cod. And one of these fish is saithe. They look almost like twins!

Jamie:

The only difference is that almost all of the cod has already been caught, and this wonderful fish many more. I want you to change cod for saithe!

Pollack meat is very meaty and tender, it cooks instantly!

So, we need the following ingredients.

Products

• Saithe fillet 1 pc.
• Curry paste (you can substitute any spicy pasta) 1 tbsp.
• Salt to taste
• Olive oil for frying

Sauce

• Coconut milk 100 ml
• Green onions 3-4 feathers
• Chili pepper hot 1 pc.
• Curry paste 3-4 tbsp
• Fresh coriander 1-2 stalks

Master class "How to cook delicious fish"

1. We need saithe fillets. In appearance, saithe meat is more grayish than cod, but this does not affect its tenderness and fleshiness. as Oliver says:

It is absolutely amazing!

2. Then you need to grease the fish with spicy seasoning, Jamie used curry paste, but you can use Spanish, Moroccan, Mexican or any other seasoning with the same success. Spread the fillet on one side with a tablespoon.

4. We make the fire medium, put the pan, pour in the olive oil. Spread on the heated surface of the pollock with the smeared side. Jamie advises lightly pressing each piece, as a result, the seasoning turns into a sauce and soaks the fish, and then turns into a fragrant crust. While frying, periodically move the pieces with a spatula to prevent pollock from sticking to the pan.

5. As soon as it appeared delicious crust, quickly turn the fish over and continue to fry on the side where the skin is.

Start preparing the sauce right away. Chop the green onions and sprinkle with saithe. Then we take our hot seasoning and put it on the fish with a tablespoon.

6. Pour pollock coconut milk. It will saturate the fish and make it delightfully tender.

7. It remains only to add finely chopped hot pepper and coriander. They will strengthen taste qualities ready meal factor of. Never neglect spices, the quality and final taste of the cooked product depends on them. The main thing is to learn how to use them correctly. Well, for this we have our chef - chef Jamie!

If the fish has become crumbly, it is ready! If I cook it longer, the taste will get WORSE…”

And mind you, we really learned how to deliciously fry fish in just 8 minutes!

And here's what else Jamie says about saithe

This fish is one of the cheapest fish you can buy. It will successfully replace both cod and haddock!

At modern hostess There is big choice options for using marine fish. According to its taste properties, it perfectly matches the most demanding taste. In addition, in addition to the mackerel and herring familiar to most people, on sale you can find steaks, fillets and whole carcasses of others, no less tasty inhabitants water depths. If pollack caught on the counter, what kind of fish it is and how to cook it should be known in advance.

For the Russian consumer, this name is new, however, this species belongs to the cod family, has tender meat and is suitable for creating diet meals.

Find cooking recipes fresh-frozen saithe is not difficult. But how to cook a tasty fillet, steak and meatballs and not overdry the tender meat? Understanding these and other secrets will help information about the features of the fish itself, its structure and properties.

Pollock Features

Saithe sea fish is a predator from the cod family, leading enough active image life. Like most representatives of the cod family, it has a characteristic silver color with an olive tint of the back, sizes up to 90 cm in length and weight up to 17 kg. In the cold northern seas this valuable fish is gaining its main advantages: meat tenderness and characteristic pleasant taste with a slight hint of iodine. Its industrial catch is also carried out in the Atlantic Ocean.

Benefits of Eating

Unlike cod or haddock, saithe meat has a grayish tint. But the pronounced layered structure characteristic of ocean fish she saves. Rich in trace elements- iodine, selenium, phosphorus - meat also contains B vitamins. tender meat completely collapses in 5-7 minutes.

Among the obvious advantages of this marine fish, one can also note:

• high content folic acid useful for pregnant women, children;
• an easily digestible form of protein suitable for dietary and clinical nutrition;
• a complete set of amino acids necessary to regulate metabolic processes in the body;
• low fat content;
• significant reserves of calcium.

With regular use fish dishes in the diet, even with diet food replenish the necessary reserves of essential vitamins and minerals.

Who shouldn't use saithe?

The use of marine fish also has its limitations. When baked or used in cooking whole carcass all bones should be carefully removed before eating the dish, otherwise there is a high risk of damage to the larynx and throat. If you have an individual intolerance to the meat of other cod fish species, you should try pollock with caution, since a negative reaction may also occur to it. It is worth paying attention to the fact that if you are allergic to seafood, you should not experiment with such dishes. At the first signs of problems, you should seek medical help.

What are the best cooking methods?

All existing recipes cooking dishes from saithe are focused on the most careful heat treatment. fresh frozen fish must first be immersed in cold water and left to thaw. Cooking a deliciously bought carcass will help right choice prescription. Among the most relevant options are:

• fillet in batter;
• steak;
• minced fish cakes;
• steamed dishes;
• extinguishing;
• baking ( stuffed carcass will be more juicy).

Experienced chefs appreciate taste properties cod meat and recommend using it as a filling for pies and pie, creating zrazy or salads. IN last version it is better to use canned food produced industrially.

Fried saithe

Because cod flesh is quite dry, optimal solution to preserve its natural moisture and juiciness will be the use of batter or breading. So fish fried in a pan will be able to retain its taste without loss. Frying pan with enough big amount oil warms up. being prepared egg mixture with salt, fillet pieces are rolled in flour, dipped in lezon, and rolled in breadcrumbs.

By choosing this cooking method, you can keep the maximum juiciness of the dish and additionally get a crispy brown crust. When frying in batter, pieces of saithe in the dough are dipped into prepared and thoroughly heated deep fat. Spread the fried fish on napkins or paper towels to get rid of excess oil.

Without prior cooking it is better not to fry cod: it quickly falls apart and significantly loses in volume due to evaporation of moisture.

Braising as a way to preserve juiciness

Dryish, devoid of a significant supply of fat, saithe can be made juicier if you stew it on the stove in a saucepan or cook it in a slow cooker. But it’s better to cook gutted carcasses on the bones: this way the broth will turn out to be more saturated. Pollack stewed with vegetables is considered an ideal dietary dish. The fish is placed in a pan with a small amount of oil, supplemented with a vegetable side dish (it is better to take zucchini, eggplant, peas).

When stewing and poaching, the taste of the dish retains all the subtleties and nuances of each of the products.

You can supplement and saturate it with new shades by adding herbs and spices. If saithe is cooked without salt, it can be flavored soy sauce or lemon juice, add tarragon or parsley to the pan, as well as many other types of spices. When using a double boiler, fillet pieces are shifted with parsley and cilantro, kept until the meat loses its transparency and becomes dense.

salted saithe

A real delicacy- salted pollack - even at home allows you to get wonderful product for use with vegetable side dishes, mashed potatoes. It prepares quickly and simply. You can pickle sliced ​​\u200b\u200bfillet directly into glass jar or ceramic dishes. The fish is packed tightly, in layers, poured with oil and spices. Under the yoke, the product must stay for 12 hours, the same amount - in the refrigerator chamber.

When choosing a dry salting method, it is worth pouring it with grains of salt, supplementing it with herbs, pepper, bay leaf to taste. Whole carcass can be wrapped cling film, store in a cool place. Three days later, the dish is ready to eat.

Rules for a successful choice

Since saithe is a rather rare guest on fish counters, it is worth talking about the rules for choosing it separately. If possible, you should buy products fresh or chilled. When frozen, the fillet loses some of its moisture and becomes drier. Fish products should have a clean, iodine aroma.

Saithe is a fairly popular fish in regions with access to the sea. Modern culinary offers various ways its processing. By purchasing a non-gutted carcass, you can preserve the liver for the winter or make it pickled tender snack from a fillet. Chopped with garlic, it is suitable for making juicy cutlets. Low calorie and excellent the nutritional value allows you to make this fish the basis for the preparation of dietary dishes: from soups to soufflés.

Affordable cost makes saithe a much more attractive solution to buy than other types of cod.

The main thing is to choose the optimal recipe and pay attention to the cooking technology. Then white fish dishes will not only be healthy, but also tasty.

The recipe for saithe baked in the oven, see the video below.