The value of semi-finished fish products in human nutrition. The value and benefits of fish and seafood in human nutrition

With the growth of the fishing fleet, ocean fish in increasing quantities and in a wide range enters the stores. Increasingly, dishes from fish, which were not yet known until recently, appear on our table. If earlier only residents of the fishing areas could appreciate the high quality and taste of ocean fish, now the entire population of our country has got the opportunity to cook delicious and delicious dishes from it. And not only to cook, but also to appreciate them.

Fish is indeed valuable and nutritious food. In terms of nutritional value, fish is similar to the meat of mammals. IN chemical composition their most important are proteins and fats. True, there are slightly less proteins in fish than in meat (19% versus 20%). But the nutritional value of proteins depends not only on their quantity, but also on their quality. Proteins are usually divided into irreplaceable and interchangeable, complete and inferior. So, the amount of defective proteins in fish meat is only 3%, and in animal meat about 16-20%. Thus, in terms of digestibility and nutritional value of proteins, fish is superior to meat.

From the point of view of nutritional value and digestibility, fish fats are also of interest.

Fish contains relatively little fat. This explains the low calorie content of fish compared to meat.

Fish are usually divided into three groups according to their fat content; skinny, in which the fat content does not exceed 2%; bold - with a fat content of 2 to 5% (most ocean fish contain about 2% fat); fatty - with a fat content of 5 to 15% or more. Unlike animal fats, fish oils have the ability to remain liquid at very low temperatures. If we take into account that the degree of digestibility of fat, and largely depends on its melting point (the closer this temperature is to the temperature of the human body, the easier fat is digested), then this property can explain why low-melting fish fat is absorbed better than refractory animal fat. Fish oils have a low melting point - below 37°.

Fish meat differs from animal meat in the structure of tissues. The meat of warm-blooded animals contains, in addition to soft muscle tissue, a significant percentage of coarser connective tissue and a certain amount of elastin, which is not absorbed by the body. In the muscle tissue of fish, the amount of connective tissue is approximately 5 times less than in the meat of warm-blooded animals, and elastin is practically absent.

Fish meat contains minerals necessary for the body, which are part of complex organic substances: for example, iron salts are part of blood hemoglobin, calcium, magnesium and phosphorus salts are part of bones, phosphorus also serves to nourish nerve tissues, copper and cobalt are necessary for blood formation, iodine - for the thyroid gland.

Fish is rich in vitamins, especially A and D found in fish oils, and to a lesser extent in vitamins E and K.

In addition to fat-soluble vitamins, fish also contains vitamins B, C, PP and some others.

In small quantities, fish meat contains extractive substances, which, when fish are cooked, dissolve in water and form a broth with a specific pleasant taste and smell.

From all of the above, we can conclude that fish is a valuable food product.

People suffering from excess weight, river fish is just perfect, which contains 2.5 grams of fat per 100 grams of weight. And suffering diabetes you can eat it without any restrictions, because the amount of carbohydrates in it is negligible - only 0.1%. Fish, which competes with chicken in this regard, is an excellent source of protein. High Quality, which contains all the amino acids necessary for normal life. It also compares favorably with meat protein in the presence of methionine. Due to the fact that the collagen that makes up the connective tissue has the ability to quickly turn into a soluble form, the fish is easily boiled soft, and its tissues become loose, due to which there is a maximum and rapid absorption of all nutrients. The richest fish in protein content include salmon, trout, salmon, beluga, it is easier to say that all representatives of the sturgeon and salmon orders. The great importance of fish dishes in human nutrition is also supported by a large indicator of nutritional value due to elevated content fatty acids. Most of all, this applies to fatty marine varieties of fish - salmon, mackerel, herring, trout, salmon and others.

Polyunsaturated acids are the owners of great physiological activity, have a beneficial effect on intercellular processes, have anti-inflammatory properties, reduce the level of fat in the blood and help in reducing body weight. Any fish is valuable and available source phosphorus, fluorine and iodine. The liver of most fish is rich in vitamins A, D and E. Of course, it must be taken into account that in the case long storage, freezing, drying, the nutritional value of fish is significantly reduced.

Research methodology.

Object of study- fresh frozen fish

Subject of study - organoleptic properties of fish

Target: Assess the freshness of fish sold in stores with. Letka.

Tasks:

1. Review the literature on the benefits of fish for human health;

2. Get acquainted with the method of determining the freshness of fish.

3. Determine the freshness of the fish based on chemical analysis;

4. Compare the results and draw a conclusion

Relevance The state of a person's health directly depends on what he eats. Each person should have the skills to determine the quality of food consumed.

Research methods- Questioning, interviews, veterinary and sanitary examination by organoleptic indicators and with the help of litmus paper, analysis.

Practical part.

Conversation with the seller of the Yubileiny store: Among the buyers are in demand: pollock, cod, blue whiting, haddock, flounder. Pollock fillets are bought inactively because of the high cost.

From a conversation with the head of the school cafeteria V.A. Zhitkovets: Dishes are prepared only from fish of the 1st grade. The fish must have a clean surface, natural color, and there must be no external damage. The consistency and smell after thawing of the fish should be characteristic of this type of fish. Most often in the school cafeteria we use for cooking fish dishes flounder, headless pollock, gutted pink salmon. According to the menu, we cook fried fish, fish poached in milk, fish cakes. Children are reluctant to eat fish. More like pink salmon and flounder. Preference is given to fried and stewed fish.

To study the question of the attitude of letchans to fish as a food product, questioning. Respondents participated in the survey different ages and social position. The survey participants were given the following questions:

1. Is fish included in your diet– “Yes” was answered by all respondents;

2. How much fish do you consume on average - 1-2 times a week - 100%

3. The most preferred types of fish: flounder, pink salmon, pollock, salmon, haddock, mackerel, trout.

4. How do you determine the freshness of fish when buying: 70% of respondents have the skills to determine the freshness of fish. To determine the freshness of fish, respondents use such organoleptic indicators as smell, appearance, eyes, fins, and the place of the cut. 30% of respondents do not have such skills.

Survey results:

1. The pilots from among the respondents consume an average of 19 kg of fish per year per person (18-22 kg provided for by the "Norms of Physiological Needs for Energy and Nutrients for Various Population Groups of the Russian Federation")

2. Give preference the following types: flounder, pink salmon, pollock, salmon, haddock, mackerel, trout.

3. The freshness of fish is determined by indicators such as smell, appearance, eyes, fins, and the place of the cut.

Fish is an unstable product, therefore, if stored without refrigeration, it begins to decompose 12-24 hours after being caught. The decomposition of fish occurs under the influence of various putrefactive microorganisms. The poor preservation of fish is due to many factors: the presence of mucus on the surface, the influence of enzymes and intestinal microbes, as well as the formation of protein breakdown products in fish meat during autolysis, a slightly acidic or neutral reaction of the medium, a loose structure of muscle tissue, a significant content of water, a high content of unsaturated acids in fat, the ability of microflora to develop at low positive temperatures.

To determine the freshness of fish, I used two methods:

1 method– Study of organoleptic indicators of fish.

2 method - Determining the freshness of fish using universal indicator paper.

Similar information.

There are not many products that simultaneously contain vitamins E, D and A, iron, phosphorus, zinc, magnesium, calcium, selenium and many amino acids that are important for the normal functional activity of the heart and blood vessels, thyroid gland and stomach. Common fish contains enough all these substances. In addition, this product is very easy to digest, the stomach can digest fish protein in just one and a half, maximum two hours, while it will take as much as five hours to digest, for example, beef.

River fish will become a real find for those people who are overweight, since one hundred grams of this product contains no more than 2.5% fat. It can also be eaten by patients with diabetes, because it contains practically no carbohydrates.

Fish is one of the most the best sources high-quality and affordable protein, it creates good competition for the familiar chicken. It contains all the amino acids necessary for the full functioning of the human body, and unlike meat protein, it even contains methionine.

The connective tissues of this product are presented in the form of collagen, which easily passes into a soluble form. That is why the fish is very easy to boil and become loose, which only improves the absorption of all nutrients. Most protein is found in fish such as trout, salmon, beluga and salmon, in other words, in individuals from the sturgeon family.

The importance of fish dishes in the daily human diet is also reinforced by their high nutritional value due to the increased presence of omega fatty acids in them. Most of these elements are found in fatty marine fish - mackerel, salmon, trout, herring, salmon, etc.

Polyunsaturated fatty acid are characterized by great physiological activity, they have a beneficial effect on intercellular processes, have anti-inflammatory properties, reduce the amount of lipids in the blood, and also help get rid of extra pounds.

All fish is an excellent source of easily digestible phosphorus, fluorine and iodine. Its liver contains many vitamins E, D and A. At the same time, it must be taken into account that long-term storage and freezing, as well as drying, significantly reduce the nutritional value of fish.

Nutritional qualities fish have been familiar to mankind for many hundreds of years. Our ancestors used it not only as a food product, but also as medicine. So glue based on it effectively got rid of hemorrhages, tench meat was applied to the feet to treat severe fever, and burbot liver was used to remove eyesores.

Such methods of therapy have long since become a thing of the past, but modern medicine still uses great amount medicines derived from fish. Among them are pancreatin, insulin and compolon. Probably everyone knows about the benefits fish oil obtained from cod liver. In addition, scientists have found that the tissues of most fish act as an antiseptic.

Long-term large-scale studies that were conducted in America proved that regular use baked or fried fish prevents the development of cardiac arrhythmias. Over the course of twelve years, a huge number of people who had reached the age of sixty-five were examined, and their diet was studied.

It turned out that those who ate sea fish at least a couple of times a week suffered much less from cardiac arrhythmias than those who consumed it once a month. Doctors say it's due positive impact at the heart of the same fatty acids that we have already mentioned above. Researchers say health education campaign fish products help to reduce the incidence of atrial fibrillation among the population by an order of magnitude.

In European countries, doctors also inspire people that fish is more useful than meat products. So French scientists proved that those people who regularly eat fish dishes are much less susceptible to oncological diseases colon than meat lovers.

When consuming ocean and sea fish, we protect ourselves from the likelihood of strokes and sudden death from cardiac arrest. Just one fish meal a week reduces the likelihood of such diseases by half. Statistics say that eating fish once a week reduces the risk of stroke by 22%, and five times a week by 54%. Other seafood, even such as seaweed, have a similar effect.

River fish is also distinguished by its usefulness and deserves to take its place in everyday nutrition. It is easily digestible human body, but in their own nutritional properties not even inferior the best varieties meat. As a result, it can be widely used in diet food and become a major component of the diet of the elderly and children.

Fish dishes play a special role in dietary nutrition, so a diet based on them is a great option for treating obesity.

It is important to take into account the fact that the richness of fish in nutrients largely depends on the season, habitat conditions, food supply and the age of the individual. Fish are of particular nutritional value before spawning and during spawning.

Fish dishes should take their place in the diet of every person, make it a habit to eat them at least a couple of times a week.

Fish is a wonderful product, especially valuable for its nutritional value. Since ancient times, mankind has loved it for its high taste and nutritional qualities.

Who benefits from fish?

Fish is an excellent supplier of animal proteins necessary for the proper growth and operation of all cells and organs of our body. Unlike meat products fish protein contains much less connective fibers, so it is much easier to digest and digests fairly quickly.

In addition, fish contains much fewer calories than in the same meat, which is why it is suitable even for those who are struggling with overweight. In terms of quality indicators, fish protein is in no way inferior to meat protein, it contains the same essential acids, among which there is tauric acid, which prevents the development of nervous and cardiovascular diseases. Most of this substance is found in ocean fish, squid and shrimp.

Another important advantage of fish and seafood is the large amount of healthy fatty acids in them. Thanks to them, all lovers of such food are, as a rule, the owners of excellent vision, strong nerves, a healthy heart and low cholesterol. In addition, tumor diseases are very rarely found in them, and they live an order of magnitude longer than meat-eaters.

Fish and seafood are a real pantry of vitamins, among them are B vitamins that will keep you from autumn-winter depression and improve the condition of your skin and hair, vitamin A, which is important for excellent vision, vitamin D, which protects against rickets in childhood and osteoporosis in children. mature age.

In addition, both river and sea fish contain a whole range of various microelements. Among them are fluorine and phosphorus, which will protect you from dental problems, potassium, which normalizes blood pressure, and selenium, which strengthens the immune system and maintains a good mood.

Useful properties of fish and seafood have long been used by folk healers. Modern medicine actively uses a substance such as fish oil obtained from certain varieties of fish. Scientific research showed that the tissues of a significant number of fish have antibacterial properties. This product is used to produce insulin, pancreatin and various other medications important for human life and health.

Consumption of fish significantly reduces the likelihood of developing cardiovascular disease. Regular presence of it in the menu almost doubles the content of serotonin in our brain, which provides us with peace of mind and reduces the risk of developing depression.

Some species of oceanic and marine fish can protect a person from diseases such as stroke, as well as prevent death from sudden cardiac arrest. Those peoples whose cuisine contains a lot of fish dishes retain their beauty, health and youth much longer.

fat content

One of the main indicators of the energy and nutritional value of fish is its fat content. Long term storage leads to the fact that fats are oxidized and broken down, as a result of which the fish changes color, and also acquires foreign taste and smell. The most unstable is subcutaneous fat, and its oxidation causes the carcass to turn yellow.

the best palatability possesses a fish that has an average degree of fat content, while the fat is concentrated under the skin or distributed between the muscles. These are halibut, mackerel, sea bass, sturgeon, etc.

Skinny fish are usually used in dietary and therapeutic nutrition: pollock, cod, hake, pike, pike perch, perch, bream, catfish and horse mackerel.

Since fish oil is low-melting, it is much more easily absorbed by the body than pork or beef fat. In addition, it contains biologically active polyunsaturated acids, fat-like substances (phosphatides, steroids and sterols), as well as fat-soluble vitamins E, D and A.

Which fish is healthier?

It is difficult to unambiguously answer the question of which fish is more useful, river or sea. The river contains fewer calories and more easily digestible protein. Marine - is excellent source fatty acids, in addition, it contains iodine, which is simply necessary for normal metabolic processes, high intelligence and excellent performance.

A few examples

Cod is a fish with juicy and tender meat. There are about seven types of it (by place of residence), but there is not much difference between them. This fish contains a lot of B vitamins, as well as a lot of vitamin A and D.

Pike is especially rich in potassium, phosphorus and magnesium. In addition, it helps us to stay young and cheerful.

Mussels are a product that has a unique taste, as well as a complete set of vitamins. In particular, they contain a lot of vitamin E. These products are suitable for cooking pilaf, soups and salads.

Oysters are especially useful. This delicacy can be boiled, baked, fried and used to make sauces. They came to us from french cuisine, where it is customary to consume them raw, opening the shell with tongs and sprinkling the contents with lemon juice.

So, fish and seafood are especially useful for every person, regardless of age. If you include them in your daily menu, they will definitely bring you health, youth and beauty.

Fish dishes occupy a significant specific gravity in the products of public catering enterprises. Their nutritional value is determined primarily by the content of complete proteins. These proteins contain tyrosine, arninine, ristidine, and lysine. The total content of nitrogenous substances in fish is from 13 to 21%. The digestibility of fish proteins is 97%. One serving of a fish dish, not counting the side dish, contains, depending on the type of fish and yield, from 14 to 30 g of protein. The fat content in fish ranges from 0.1 to 33%. Fish oil contains biologically active unsaturated fatty acids and fat-soluble vitamins A and D, phosphatides, cholesterol. The digestibility of fish oil is about 90%. Due to the high content of unsaturated fatty acids, fish oil has a low melting point, is easily oxidized, and the quality of the fish deteriorates. Fatty acids with 4 ... 6 double bonds are oxidized especially quickly, and there are 1.5 ... 2 times more of them in marine fish than in freshwater. Therefore, sea fish is stored worse even when frozen. Fish contains active enzymes that oxidize fats during storage, which leads to the accumulation of substances with an unpleasant odor and taste. The enzymes contained in sea fish are especially active. Mineral composition fish is very diverse. So, in the ashes of marine fish, there are 7 times more sodium and chlorine compounds than in the ashes of freshwater ones. Marine fish contain a lot of iodine salts, which is very important for the population of Belarus, which is deficient in this element. Fish is also important as a source of fat-soluble vitamins. Thus, Atlantic fatty herring contains 30 μg of vitamin A per 100 g of the edible part, keta 16 μg.

The tissues of some fish (carp, herring, smelt, etc.) contain the enzyme thiaminase, which breaks down thiamine. This enzyme is so active that the inhabitants of countries where it is customary to eat raw fish feel acute deficiency. During heat treatment, thiaminase is destroyed and therefore its negative effect can only affect

when using stroganina (raw frozen fish).

The characteristic of fish meat is high content extractives. There are more of them in the meat of marine fish than in the meat of freshwater, and, moreover, they have a different composition. This explains the specific taste and smell of sea fish dishes. There is practically no glutamic acid in fish meat, there is little creatine and creatinine of substances that play an important role in the formation of a “meaty” taste. There are few purine bases in fish (almost 100 times less than in beef). this is of great importance when using fish in the diet of the elderly and sick people.

However, the meat of some fish (mackerel, tuna, saury) contains an increased amount of histidine (especially dark meat), which turns into histamine during storage and heat treatment.

In small quantities it is useful, but in large quantities (more than 100 ml%) it is harmful. Therefore, you should not use mackerel, tuna, saury in the nutrition of children and adolescents; it is better to cook from fish with dark meat cutlet mass; do not store fish after thawing.

The specific smell of fish is due to a whole complex of volatile substances, in particular mono, di, triamines, these compounds in marine fish are 2.5 ... 3 times more than in freshwater, and ammonia is 10 ... 15 times more. Volatile substances accumulate during storage. The smell of trimethylamine is unpleasant, reminiscent of the smell of fish oil and blubber, and is retained for a very long time in the mouth, on the surface of the hands, etc. pronounced odor. With this in mind, you should choose sauces for fish dishes that have a pronounced aroma and taste (tomato, Russian, garlic, etc.), boil fish with a sharp specific smell with big amount spices or in a spicy broth, serve lemon fish dishes. nutritional value fish dishes can be enhanced with side dishes and sauces. As a side dish, boiled and fried potatoes are usually used, which contain many carbohydrates that are not found in fish. Many sauces for fish dishes (Polish, Dutch, sour cream) contain a significant amount of fat, so they are served with skinny fish.

Classification of fish and seafood dishes

Fresh fish is cooked boiled, stewed, fried, baked. Fish is rarely stewed. Stew it not to soften, but to give a special taste. Salted fish it is recommended to boil or allow. Depending on the method of heat treatment, fish dishes are divided into boiled, poached, fried, baked, stewed.

The choice of the method of heat treatment of fish depends on the characteristics of its structure and tissue composition, on the ratio of water, fat and protein in the muscles. for frying, it is better to use fish that has juicy and tender meat (cod, blue whiting, navaga, halibut, fatty herring, eel, etc.). Fish with denser meat (chum salmon, pink salmon, saury, mackerel, tuna, etc.) should be boiled and stewed, because thanks to the sauce that is served with boiled and stewed fish, the dish turns out juicy.

Diversity technological properties seafood allows you to significantly expand the range of second courses. The choice of the method of heat treatment of mollusks and crustaceans for the production of second courses, as well as for fish, depends on the characteristics of their structure, tissue composition, and nutritional merits. So, the meat of squid, scallop, oysters, in order to avoid significant losses of nutrients, which is inevitable when cooking in a large amount of water, should be stewed with the addition of citric acid (0.5%) or boiled in own juice, for a couple and in microwave devices. Shellfish (crayfish, lobsters, lanrysts) are best cooked in plenty of water.

Dishes from boiled fish

Fish is cooked in portions, links, and less often whole and stuffed. Any fish, except for sturgeon, is cooked in portioned pieces; links or a large piece (up to 5 kg) only sturgeon; whole large specimens of fish for cooking banquet dishes. Fish is cooked in fish boilers (boxes), stewpans. After the water boils, the heating is reduced and the fish is cooked without boiling at a temperature of 80 ... 90 0 C. Portioned pieces of fish are placed in one row with the skin up. Filled with fish hot water(2 liters per 1 kg of fish); white roots are added to improve the taste, onion and sometimes carrots. Bay leaf and pepper are put only in those

cases when the fish has a specific unpleasant odor. Sea fish with a specific smell (cod, haddock, catfish, flounder, halibut, etc.) are boiled in a spicy broth. To do this, add salt, allspice and bitter pepper to the water, Bay leaf, carrots, onions, parsley, dill, celery, boil for 5 ... 7 minutes, after which they lay the fish and cook it until tender. The cooking time for a piece of fish weighing 150 ... 200 g is on average 12 ... 15 minutes. Sometimes, when cooking cod, horse mackerel, catfish, tench and other fish, cucumber pickle or peel and seeds of pickled cucumbers are added. This softens the taste, weakens the specific smell, the fish meat acquires a more delicate texture. When cooking trout and sturgeon fish spices and vegetables are not added, as these fish have a very pleasant taste and aroma. Bream, carp, carp, crucian carp, roach, navaga, smelt, Baltic herring should not be used for boiled second dishes, but for fried ones, as they turn out to be more tasty. The weight loss during cooking in portions is 20% for most fish species, and only 18% for cod and flounder, and 25% for catfish.

Links of sturgeon fish, prepared for cooking, are placed on the grate of a fish boiler. To maintain the shape, the links are tied up, but it is not necessary to tie them to the boiler grate. Very large links (for example, belygi) are cut into pieces of 2 ... 3 kg. Sturgeon fish is poured with cold water, brought to a boil, and then cooked until tender at low heat. The cooking time for stellate sturgeon links is 45 ... 60 minutes, for sturgeon 1 ... 1.5 hours, for large pieces of beluga 2 ... 2.5 hours. Weight loss is 15%. Links of fish are usually boiled for cold dishes. The boiled fish is washed with hot broth and cleaned of cartilage. The readiness of fish during cooking is determined using a chef's needle (the needle enters freely into the finished link). Whole fish is boiled (salmon, trout, white salmon, cidaka, etc.) Mostly by order. When cooking freshly asleep (1.5 ... 2 hours) trout, to obtain a blue color, the fish is dipped in a warm 3% vinegar solution for 20 ... 30 seconds, and then boiled in salted water.

Garnish for boiled fish: boiled potatoes, turned in the form of barrels, mashed potatoes and a slice of lemon; additionally, boiled crayfish or shrimp can be served as a side dish. Boiled fish dishes are served with Polish, Dutch, tomato sauces. If the fish is served without sauce, then it is poured with melted butter. Parsley or dill is used to decorate the dish.

Boiled fish with Polish sauce. With this sauce, pike perch, tench, pike, whitefish, catfish, Far Eastern salmon, and sturgeon are most often served. Pieces of boiled fish are placed on a portioned dish, surrounded by a side dish of boiled potatoes in the form of barrels or whole tubers; in addition, you can put boiled crayfish. Sprinkle potatoes with chopped parsley or dill and drizzle with oil. Polish sauce is served separately or poured over fish.

Boiled fish with hollandaise sauce. With this sauce it is recommended to serve zander, tench, Far Eastern salmon, cod, sea bass. The fish is cooked and served in the same way as with Polish sauce.

Boiled fish with white sauce with capers. With this sauce, zander, tench, cod, flounder, halibut, Far Eastern salmon, whitefish, taimen, omul, and sea bass are often served with this sauce. They cook and serve fish in the same way as with Polish sauce.

Poached fish dishes

When poached, fish loses significantly less nutrients than when boiled, and therefore poached fish dishes are tastier. The broth, which is obtained by stewing, is used to prepare sauces for the same dishes.

Small-sized fish (trout, pike perch, starlet) are allowed whole; links of sturgeon fish; in portions of sturgeon fish, flounder, halibut, burbot, etc. It is best to serve fish in portions without skin and bones or with skin without bones. For priming, the fish is placed in a saucepan or fish boilers. Sturgeon links, previously scalded and cleaned of small and large bugs, are placed skin down, and portioned pieces obliquely (one piece is placed on another), sterlet on the abdomen; sometimes the skin is removed from the links.

Scaled and scaleless fish, cut into portioned pieces with skin, are placed in one row, and pieces with skin and bones are skin up so that the thicker part of the piece is better boiled.

The fish placed in the dish is poured with broth or water so that the liquid covers the fish at 1/3 of its height (about 0.3 l of water per 1 kg of fish), white roots, spices, onions are added and simmered on the stove or in the oven in tightly sealed container. In order for the fish to have a more delicate and specific taste, white is used when stewing.

wine, citric acid, brine. Sometimes white mushrooms or champignons and their decoction are added. Portioned pieces of fish are heated to a temperature of 80 ... 82 0 C 8 .. 14 min. In practice, the time for stewing portioned pieces is 15 ... 20 minutes, and whole fish and links 25 ... 45 min. When poached, the mass of fish decreases by 15 ... 20%. The main side dish for stewed fish dishes is boiled potatoes or mashed potatoes, and additional champignons or porcini mushrooms and cancer necks or crabs. A slice of lemon is placed on a piece of fish, the garnish is poured with oil and sprinkled with parsley or dill. Poached fish is poured with steam, tomato, tomato with mushrooms sauces, brine, Russian, white wine.

Steam fish. Pike perch, pike, sea bass and sturgeon are cooked with steam sauce. Portioned pieces of fish, cut from fillet with skin, without bones or without skin and bones, are placed in one row in a saucepan, sprinkled with salt, pepper, slices of parsley root and onions are added. Then pour the broth so that it covers the fish by half, close the lid and cook at a low boil. Sturgeon fish (links) cut into portioned pieces, scalded and washed in warm water, placed in a saucepan and stewed in broth with white wine (without spices).

From a small sterlet (up to 400 g) they clean off the lateral bone bugs, gut, remove the screech, gills, wash well; they are salted and rolled up, after which they are stewed in a broth with white wine. The dorsal bugs of the sterlet are cut off after poaching. The stewed fish is placed on a warmed dish or plate, garnished with boiled potatoes or mashed potatoes, boiled fresh porcini mushrooms or champignons, crabs or crayfish necks are put on the fish, poured with steam sauce prepared on the broth left over from poaching the fish, and a slice of lemon without zest. The garnish is poured with oil, sprinkled with dill. Fish in white wine sauce. This sauce is used to prepare salmon, burbot, smelt, flounder, eel, whitefish, salmon, white salmon, and trout.

Portioned pieces of fish are stewed with the addition of parsley, onions and white wine. Trout, white salmon are allowed without parsley and onions. When the fish is cooked, the broth is carefully drained and white wine sauce is prepared on it.

Poached pieces of fish are carefully placed on a crouton of bread or puff pastry. Put on the fish boiled mushrooms, cut into slices, crayfish necks and pour over the sauce, a slice of lemon is placed on top. Fish, especially a whole carcass, can be placed on a dish, around to place figured croutons from puff pastry. Garnish boiled potatoes(barrel or whole) and dill or parsley. Potatoes for garnish can not be served.

­ Fish in brine sauce. Prepared links of sturgeon fish or portioned pieces of sturgeon fish, pike perch, pike, flounder are placed in a saucepan or on a grate of a fish boiler, broth, cucumber pickle are added and stewed. A brine sauce is prepared on the broth, boiled champignons, blanched, thinly sliced ​​pickles, boiled and finely chopped sturgeon cartilage are added to it, and the sauce is broken through to 75 ... 80 0 C. This sauce is poured over the fish. Garnish it with boiled potatoes, dill or parsley, lemon.

Fish taken in Russian. Portioned pieces of fish (ocetrina, cod, burbot, horse mackerel, etc.) are stewed with the addition of onions, white roots, mushroom decoction. Prepare a side dish for the sauce. To do this, carrots and parsley are cut into small sticks and allowed. Mushrooms are boiled and cut into slices. Pickled cucumbers, peeled and seeds, cut into slices and stewed. The onion is cut into half rings and scalded. The capers are squeezed out of the brine, the pits are removed from the olives. Prepared products are placed in tomato sauce and bring to a boil, warm up for 8 ... 10 minutes. Boiled potatoes are placed on a heated metal dish or plate, fish is placed next to it and poured with sauce. Put a piece of peeled lemon on top, sprinkle the garnish with herbs. When using sturgeon fish, boiled cartilage is added to the sauce.

Fried fish dishes

Fish of all kinds are fried in the main way, in a large amount of fat (deep-fried) and on an open fire. Small fish are fried whole, sturgeon fish in links and portioned pieces without skin, cut from scalded links without cartilage. Scaled and scaleless fish are cut into portions from fillets with skin and bones, from fillets with skin without bones, and for frying in fat from fillets without skin and bones. Sometimes fish weighing up to 1.5 kg is fried in pieces cut from a non-plastered carcass (round fish). Before breading, the skin on portioned pieces is cut in two or three places so that the fish does not deform during frying. When frying in the main way, the fish is sprinkled with salt, pepper, breaded in flour, in red or white breading. Fat in a frying pan or baking sheet is heated to 150 ° C. Fish is fried first on one side and then on the other side. Fried fish is brought to readiness in an oven. When frying, pieces of fish are heated inside up to 75 ... 85 ° C. The duration of frying is 10 ... 20 minutes. Fried fish is often served as a side dish with fried potatoes, mashed potatoes, crumbly cereals, less often stewed and boiled vegetables. Salted cucumbers and tomatoes serve as an additional garnish. Carp, tench, bream, perch and roach are served with buckwheat porridge. Decorate the dish with parsley or dill. Place a slice of lemon on top of the fish. Fried fish can be served natural or with sauce. When served without sauce, it is poured with oil or a piece of butter or green butter is placed on a piece of fish. You can also baste the fish with melted butter and lemon juice. Most scaly and scaleless fish are released more often with tomato sauce, red sauce, tomato sauce with vegetables, tomato sauce with tarragon or mayonnaise; sometimes the sauce is served separately. Carp, tench, perch, bream and roach are served with sour cream sauce, and salmon and sturgeon with tomato sauce or mayonnaise with gherkins.

Fish fried in Lenin-pad style. Portion pieces of cod, pike perch, catfish, flounder are fried and served in a portion pan; fried potatoes (in circles) are placed around the fish, and onion fries, cut into rings, are placed on top.

Fish fried with lemon (minière). melt down butter, add lemon juice or a solution of citric acid, parsley, salt, bring to a boil and pour over the fish fried in the main way. Garnish fried potatoes.

Fish fried in fat (deep-fried). Fish fried in a large amount of fat (deep-fried) is called fish fries. Most often, zander, navaga, sturgeon, halibut, cod, catfish are fried this way. The fish is cut into fillets without skin and bones, cut into portions, breaded in flour, dipped in ice cream, again breaded and fried in fat heated to 180 ... 190 ° C; frying time 8...12 min. The fried fish is taken out, allowed to drain the fat and roasted in an oven for 5 ... 7 minutes. Garnish with fried potatoes (boiled) or potatoes fried in fat (fries), parsley (fries) and a slice of lemon. Sauces are served separately: tomato, mayonnaise or mayonnaise with gherkins, etc.

pike perch with green oil(colbert). The prepared semi-finished product in the form of a figure eight or a bow is deep-fried, brought to readiness in an oven for 5 ... 7 minutes. Fried fish is garnished with french fries, a circle of green butter is placed on the fish, decorated with dill, a slice of lemon. Tomato sauces, tomato sauces with white wine or mayonnaise are served separately.

Fish fried in dough (orly). After pickling, fish pieces are shaken off parsley, dipped in dough (battery) and deep-fried for 3-5 minutes. For the test, egg yolks are ground with salt, diluted with milk, pour flour, knead well, adding vegetable oil. Well-whipped proteins are introduced into the dough immediately before frying. Fried fish is placed on a heated dish in the form of a pyramid, parsley greens (fries) and a slice of lemon are placed next to it. Mayonnaise sauce with gherkins or tomato sauce is served separately.

Fish fried on open fire(grilled fish). Pike perch, whitefish and other fish, which are fried breaded, are not marinated, but moistened in melted butter and breaded in white breading. Fresh herring, salmon, whitefish, nelma, white salmon are cut into portions and marinated, and then fried without breading.

The fish is placed on a grate made of metal rods, heated over burning coals and rubbed pork fat. Fish pieces are fried first on one side, and then on the other, while dark, strongly fried stripes are obtained on fish pieces. Garnish fried or boiled potatoes. Unbreaded products are poured with melted butter, and breaded

fish is served with mayonnaise sauce with gherkins or tomato sauce. A slice of lemon is placed on the pieces of fish or on the side. Currently, grills are widely used, in which fish is fried using IR emitters on skewers.

or gratings.

­ Fish fried on a spit. Sturgeon is fried on a spit. To do this, it is cut into portions (without skin and cartilage), which are sprinkled with salt, pepper, strung on skewers and fried over burning coals or in grills. During frying, the fish is moistened with vegetable oil. Garnish fish with green or onions, lemon, sliced, fresh tomatoes(whole) and fried french fries. Onions are cut into rings, and green onions are cut into pieces 4-5 cm long.

Dishes from stewed fish

The fish is stewed raw or pre-fried. Portion pieces for stewing are cut from fillet without rib bones, sprinkled with salt, pepper, poured with sauce and stewed until cooked. Served with boiled potatoes or stewed with fish. Cod stewed in milk with onions. Cod fillet with skin is cut into pieces (two per serving), sprinkled with salt, pepper, breaded in flour and fried in vegetable oil. The fish is put in a saucepan, raw chopped onion is added, lightly fried all together, and then poured with hot milk and stewed until the onion is ready. Released with boiled potatoes, sprinkled with herbs.

Fish stewed in tomato sauce with vegetables. Portioned pieces are placed in a bowl in two layers, alternating with layers of chopped vegetables (carrots, onions, white roots), poured with water or broth, vegetable oil, tomato puree, vinegar, salt, sugar are added and stewed for 45 ... 60 minutes, for 5 ... 7 min. before the end of the quenching add pepper and bay leaf. Garnish boiled potatoes, mashed potatoes.

Baked fish dishes

Fish is baked raw, stewed or fried. Cut it into portions of fillet without rib bones (with or without skin). Small fish are baked whole. Fish is baked along with side dishes of fried, raw or boiled potatoes, buckwheat porridge. The frying pans are oiled, the sauce is added, the prepared pieces of fish are placed (fillets without skin and bones), the garnish is placed, the sauce is poured over, sprinkled with grated cheese, sprinkled with oil and baked in an oven at a temperature of 250 ... 280 ° C until formation golden brown.

raw fish baked under white sauce, boiled and stewed under steam and milk, fried under sour cream and tomato with onions and mushrooms. On vacation, the dish is poured with oil and sprinkled with parsley or dill.

Russian baked fish. Raw pieces of fillet of pike perch, catfish, pike, carp, bream, sea bass, cod, sturgeon, beluga are put on a greased frying pan, sprinkled with salt, pepper, sliced ​​​​or circles of boiled potatoes, completely covering the fish, poured with white sauce, sprinkled with grated cheese , drizzle with oil and bake at a tempo

temperature 210 ... 220 ° C 15 ... 20 min. After that, put the pan on the stove and bring the sauce to a boil, boil for 3-5 minutes, otherwise the fish may turn out to be raw. Release the dish, sprinkled with parsley or dill.

Fish baked under sour cream sauce with mushrooms (Moscow style). Pieces of fillets of catfish, pike perch, sturgeon are sprinkled with pepper, salt, breaded and fried. A little sour cream sauce is poured into the pan, pieces of fried fish are placed, and slices of fried potatoes are placed around it. Slices of boiled porcini mushrooms, fried onions, slices of boiled eggs are placed on the fish, poured with sour cream sauce, sprinkled with grated cheese, sprinkled with butter and baked for 10 ... 15 minutes at a temperature of 250 ... 270 ° C. Sprinkle with herbs on vacation.

Fish baked with sour cream sauce. The fish is breaded in flour, fried, put on a greased frying pan, covered with slices of fried or boiled potatoes or crumbly buckwheat porridge seasoned with fat, poured with sour cream sauce, sprinkled with grated cheese, sprinkled with butter and baked.

Fish baked in tomato sauce with mushrooms(limited). Usually zander, catfish, pike, sea bass, cod, flounder are usually baked under ograten sauce. A little tomato sauce is poured into the pan, pieces of fish fried in vegetable oil are placed, slices of boiled potatoes are placed around, poured with tomato sauce with mushrooms, sprinkled with grated cheese, sprinkled with butter and baked.

Fish baked with pasta. Boiled pasta seasoned with fat is laid in an even layer on the pan, a depression is made in the middle and a piece of stewed fish is placed in it, and slices of boiled champignons or white ribs are placed on it. All are poured with steam sauce, sprinkled with grated cheese, sprinkled with butter and baked. This is how pike perch, pike, cod are usually baked.

Solyanka from fish in a pan. The fish fillet is cut into pieces weighing 25 ... 30 g, put on a greased frying pan, add sliced ​​\u200b\u200bpickles without peel and seeds, sautéed onions, butter, pour in the broth and simmer until tender. Then add capers, boiled fish cartilage, browned tomato puree or tomato sauce and bring to a boil. Put a layer on a greased pan stewed cabbage, on it prepared fish with cucumbers and onions, on top of the second layer of stewed cabbage; the surface is leveled in the form of a low hill, sprinkled with grated cheese and baked for 15 minutes at a temperature of 250 ... 275 ° C. When vacationing, the hodgepodge is decorated on top with lemon, olives, pickled plums, cherries, lingonberries, herbs, gherkins.

Dishes from minced fish

Prepared semi-finished products from chopped fish (cutlet, quenelles, natural cutting without fillers) are fried, stewed, baked, less often steamed or stewed (for example, quenelles).

Cutlets and meatballs. Cutlets or meatballs breaded in breadcrumbs are fried on both sides on a baking sheet or a frying pan for 8-10 minutes and brought to readiness in an oven for 5 minutes.

Finished products are garnished with fried or boiled potatoes, mashed potatoes, boiled or steamed vegetables with fat. Products are poured with melted butter, meatballs can be poured with sauces: tomato, basic red, sour cream, sour cream with onions. You can serve the cutlets separately with tomato or sour cream sauce or pour it on a plate next to the cutlets.

Amateur fish cutlets. Cod or perch fillet (industrial, skinned) is passed through a meat grinder twice along with soaked wheat bread, boiled carrots, browned onions. An egg, salt are added to the fish mass, mixed well, cutlets are formed in 2 pieces. per serving. Semi-finished products are placed in a saucepan greased with margarine, a little water is added and stewed with the lid closed for 15 ... 20 minutes. Released with steam sauce. Garnish mashed potatoes. Fish cutlets with cabbage and carrots. Pike perch, hake or pollock fillet (with boneless skin) is stewed, cooled, finely chopped. Chopped cabbage is allowed. Carrots and onions are sautéed. Combine prepared vegetables and fish, add salt, pepper, half the norm of grated cheese and mayonnaise, mix thoroughly. Oblong-shaped products are formed from the resulting mass, placed on a frying pan or baking sheet, poured with the remaining mayonnaise, sprinkled with grated cheese and baked. Released without garnish, 2 pcs. per serving.

Fish patties, fried fries. Fillets without skin and bones of cod or perch are passed through a meat grinder with a fine grate, butter or margarine, salt are added, and mixed thoroughly. From the fish mass form meatballs of 3 pcs. per serving. Dough (batter) is prepared, as for fish fried in dough. Prepared meatballs are dipped into the dough and deep-fried until a crust forms, then brought to readiness in an oven. Let go with complicated side dish.

Zrazy fish chopped. Prepared semi-finished products are immediately fried on both sides in a pan or baking sheet, brought to readiness in an oven (4 ... 5 minutes). When serving, zrazy (2 pieces per serving) is poured over with butter or margarine, garnished. Side dishes: boiled potatoes, fried potatoes, boiled vegetables or poached with fat. Red main or tomato sauce is served separately or added to zrazy.

Zrazy fish with prunes in Russian. For stuffing, prepared prunes are poured with water, allowed to swell, stones are removed and crushed. Chopped prunes are mixed with chopped eggs and softened butter. Molded zrazy are steamed for 20-25 minutes. They are served with fresh oryptsy, tomatoes, which are served separately in a salad bowl.

Body. The formed semi-finished products are deep-fried for 3...4 minutes until a golden crust is formed, then, after the fat drains, they are placed in a frying pan and placed in an oven heated to 250 ° C for 4...5 minutes, until products appear on the surface. small air bubbles. They release 2 pcs. per serving with fried potatoes, green peas seasoned with butter or milk sauce, or with complex garnish. Tomato sauce is served separately in a gravy boat.

Meatballs. Meatballs are prepared in the form of balls of 3 ... 4 pcs. per portion, placed on a baking sheet, fried in the main way on both sides, poured with sauce (tomato, tomato with vegetables, sour cream with tomato) and stew for 10 ... 15 minutes. Bread can be replaced with stewed rice, which is introduced into the cutlet mass in a chilled form. When serving, boiled potatoes or mashed potatoes, stewed rice are placed on a heated plate, meatballs are placed next to them and poured over with the sauce in which they were stewed. The garnish is poured with oil, the dish is sprinkled with chopped herbs.

Fish crispbread. The prepared mass is laid out in molds greased with oil and steamed. When you leave, the bread is cut into portions, garnished, poured over with sauce or fat. Side dishes: boiled potatoes, mashed potatoes, stewed rice. Sauces: sour cream, sour cream with tomato, tomato.

Fish roll. The roll, sprinkled with breadcrumbs and sprinkled with oil, is pierced with a knife in two or three places and baked in an oven at a temperature of 250 ... 280 ° C for 20 ... 30 minutes. On vacation, the roll is cut into portions (2 ... 3 pieces each), garnished, the sauce is served separately or added to the roll. Side dishes: boiled potatoes, fried potatoes. Tomato sauces, tomato with vegetables, sour cream, sour cream with onions.

Meatballs with tomato sauce. They are prepared from a mass to which onions, eggs, margarine are added. Molded in the form of small balls weighing 12...15 g, 8...10 pcs. per serving, allow 10 ... 15 minutes. On vacation, meatballs are garnished and poured over with sauce. Side dishes: boiled or stewed rice, boiled potatoes, boiled vegetables.

Quenelles in sauce. The molds, greased with oil, are filled with the prepared knelling mass to 2/3 of the height and boiled in a water bath. Readiness is determined by the lag of the mass from the walls.

Ready quenelles are taken out of molds, decorated with crabs, shrimps, boiled mushrooms and poured over with steam sauce, white wine or tomato sauce.

Seafood dishes

Dishes from boiled meat seafood. Boiled and stewed meat of cephalopods, bivalves and crustaceans has a soft and delicate taste, due to which it is widely used not only in rational, but also in dietary and therapeutic nutrition. Depending on the type of raw materials, spices, spices, seasonings, aromatic roots are used when cooking and poaching seafood. The amount of seasonings and spices introduced depends on the taste and smell of natural seafood. So, the meat of squid, scallop, oysters should be boiled and stewed without the addition of spices and aromatic roots. Rakov, raw uncut shrimp, trumpeter should be boiled with the addition of bay leaves, black peppercorns and aromatic roots. They are served with complex vegetable side dishes and sauces (sour cream, tomato, Dutch and its derivatives).

fried foods. These dishes are classified into the following groups: portion breaded, small-sized fried in natural and breaded form, stuffed, from chopped natural and cutlet mass.

For frying, you can use all seafood raw or pre-boiled.

Roasting clams in in kind accompanied by an intense release of juice (38...81%), which slows down the formation of a crust. Prolonged thermal exposure contributes to severe dehydration, drying out, due to black finished product, despite the pronounced taste and smell, acquires an organoleptically unacceptable texture. Therefore, it is advisable to cook dishes from fried breaded meat. The presence of breading ensures the rapid formation of a crust, prevents the release of juice and ensures that the finished product is juicy, with pronounced taste and aroma, characteristic of this type of raw material. Frying breaded semi-finished products in deep fat at a temperature of 180 ... 190 ° C contributes to the most intensive formation of a crust, due to which the duration of frying does not exceed 2 ... 3 minutes. To bring the product to a state of culinary readiness, it must be kept for 4 ... 20 minutes in an oven at a temperature of 200 ... 220 ° C. Products from chopped mass are fried in the main way at a temperature of 140 ... 160 ° C until a uniform colors with their obligatory subsequent exposure in the oven for 3 ... 5 minutes. Seafood dishes fried in the main way are served with a complex side dish and sauces: tomato, sour cream with onions, onions, etc. Fried clam meat in batter goes well with fresh vegetables (tomatoes, oryptsy), olives and parsley, celery. fried stuffed products from cuttlefish, squid, cucumaria, trepang, which are distinguished by high taste and aromatic properties, can be sold in their natural form, without sauce.

Submission to fried foods piece cancer oil gives finished products not only savory taste and aroma, but also significantly increases their calorie content.

Seafood stews. Stewed dishes are distinguished by juiciness, softness, high taste and aromatic properties. Suitable for cooking stews raw materials that require long-term thermal exposure (trepang, cucumaria, trumpeter, seaweed), which do not have a pronounced taste and aroma. Stew seafood in broth, sauces with the addition of a set of vegetables, seasonings and spices.

Cucumaria, trepang, sea kale should be stewed together with animal products (beef, pork, poultry, fish) and vegetables to obtain full-fledged ready-made meals.

Stewing fried oysters, mussels, scallops in milk with the addition of onions, spices provides a very mild taste. Squids, oysters can also be stewed raw, but the sauce for stewing is used with a thicker consistency.

It should be noted that the duration of stewing meat of squid, scallops, oysters and crustaceans should not exceed 20 ... 30 minutes, since a longer thermal effect not only worsens the organoleptic characteristics of ready-made dishes, but also digestibility and digestibility.

baked dishes. Roasting seafood makes it possible to preserve the taste and smell characteristic of this product to the maximum extent, and, if necessary, change the specific organoleptic qualities. The meat of molluscs, crustaceans is baked raw, boiled, stewed, fried and stuffed. The most appropriate