This is a beautiful freshwater fish, rich in nutrients. Its meat contains iodine, copper, zinc, sodium, potassium, fluorine, chromium, manganese, phosphorus. It is also rich in vitamins: , .
There are only 40 kcal in 100 grams of meat, and everything is available. Fat content – 1.8 g, carbohydrates – 1 g
The most delicious fish is considered to be caught towards the end of April or at the beginning of May. It can be baked, stewed, fried. Housewives loved it for its lack of bones and tender meat. Typically, tench does not have an unpleasant odor. If it does exist, soaking it in water and salt solves this problem.
Interestingly, tench, if caught from water, changes color. It becomes covered with dark spots. This happens due to the layer of mucus covering it. When exposed to air, the mucus darkens and then falls off, leaving yellow marks. Hence, apparently, the corresponding name - it sheds :)
How to cut
There is a good video instruction + I wrote the essence under it in text :)
To easily clean this fish, rinse it thoroughly and pour boiling water over it. Then the mucus coagulates and comes off easily. Rinse thoroughly again. Then remove scales from the tail to the head. This can be done using a metal sponge or a regular knife.
Do you know the secret to cleaning tench from scales? A fine grater with sharp teeth removes scales quickly and easily
Then rip open the belly and remove the entrails. This must be done carefully so as not to rupture the gallbladder, otherwise the meat will taste bitter. Cut off the gills. You can leave the head.
Before cooking, fish can be marinated in lemon juice or rubbed with spices.
How to fry tench in a frying pan
Frying in a pan is the easiest way to cook. If you don’t have much time, but you want something special, fry the tench. There are many interesting recipes, no matter what you use, it will be very tasty. I’ll tell you about the fastest and most delicious ones :)
The frying pan needs to be well heated with vegetable oil. Fry the tench over high heat on one side for about five minutes. Turn over and fry for the same amount of time on the other side. Then reduce the heat slightly to medium and fry until a crust forms.
Tench has a very delicate taste, so choose the simplest methods for preparing it. This way you won't overpower the taste of the meat.
Fried tench with onions in flour
To prepare this dish, you will need:
- fish;
- onion;
- carrot;
- wheat or corn flour;
- spices.
Cut clean fish into pieces, rub with salt and pepper. Pour flour into a deep plate. You can use both wheat and corn flour. Dredge the pieces in flour. If the fish is small, you can throw it in a regular plastic bag along with flour and spices. Tie the bag and shake it well.
Place the breaded pieces on a preheated frying pan. Fry for about three minutes on one side over high heat. A golden crust should form. Turn the fish over to the other side and reduce the heat. Fry until done.
Cut the onion into half rings and grate the carrots. Add to fish and fry for up to 5 minutes. Add a little water and simmer until the vegetables are ready. You can add herbs after you turn off the gas. After a few minutes the dish can be served.
Fried tench in sour cream
Such a delicious dish as tench with sour cream can be prepared even for a festive dinner. To do this, take;
- fish;
- sour cream;
- flour;
- greenery;
- butter;
- salt pepper.
Cut the prepared fish and add salt. Let it sit for 15 minutes. Melt the butter in a frying pan. Dilute a little flour with water, add a spoonful of sour cream, salt and pepper to the mixture. Pour the resulting sauce into a hot frying pan. Stir until it thickens.
When the sauce boils, add the pre-prepared fish to it. Simmer over low heat. The dish will be ready in 20-30 minutes. Turn off the gas and sprinkle the dish with finely chopped herbs.
Tench in batter
This is an easy way to quickly cook fish. In batter, tench meat will retain its juiciness and delicate taste as much as possible. For this dish you need:
- fish;
- salt pepper;
- a couple of eggs;
- flour;
- mineral water.
Chop the prepared fish, add salt and pepper. Leave to soak, and in the meantime heat a frying pan with vegetable oil.
For the batter, break a couple of eggs and add spices. Beat with a fork. If you add 50 ml of carbonated mineral water, the batter will be more fluffy and airy.
Pour flour into a plate. Dip the tench pieces first in flour and then in beaten egg. Then dip in flour again and place in a heated frying pan. Fry on both sides for a couple of minutes until a golden crust forms. The dish is ready. To do everything correctly, I suggest watching the video.
In lemon-celery sauce
To prepare such a delicious dish you will need the following ingredients:
- tench;
- lemon;
- celery root;
- curry;
- ground paprika;
- sea salt;
- dill seed
Wash the fish and cut it. Grind the celery root and place in a bowl. Add curry, dill seed, lemon, paprika, sea salt to it. Add some water. To stir thoroughly. Rub the resulting mixture onto the pieces of meat and leave to marinate for an hour.
Then heat a frying pan with olive oil. Remove the pieces from the marinade and place in the pan. Fry on both sides for 10 minutes until done. Pour the remaining marinade over the finished fish. Cover with a lid and simmer for about 15 minutes. After 10 minutes, remove the lid so that excess liquid can evaporate. Ready.
What to serve with
Tench, like many other fish, goes best with rice, potatoes, and vegetables. Vegetables can be made into a fresh salad or stewed or baked. The taste of this fish is in harmony with cheese, mushrooms, tomatoes or dry white wine. Choose spices to your taste. But it is better not to use those that have a pronounced aroma, so as not to overwhelm the taste of the meat.
Do you often cook tench, what are your favorite recipes? If you liked my options, click on the social buttons and share with others. I will be very happy. Bye everyone.
Tench is a very valuable and healthy fish; it has fats and proteins that are quickly digested. You can use it to prepare a huge variety of delicious and very healthy dishes that will delight any gourmet with its unsurpassed taste.
In the oven in foil
In order to bake tench in foil, we will need eight carcasses of this fish, a liter of milk, two lemons, salt and favorite seasonings, as well as parsley.
Gut the fish, put the carcasses in milk, salt and soak for two hours. This way you will get rid of nasty odors.
Then we rub each tench inside and outside with spices - choose your favorite ones. We put several pieces of lemon and parsley sprigs inside each fish. Wrap each carcass in foil and bake in the oven for about half an hour. Preheat the oven to 100 eighty - maximum two hundred degrees.
When the tench in foil in the oven is almost ready and there are 10 minutes left until it is completely ready, it’s time to open the foil slightly - a golden, delicious crust should already form there. Well, we still bake it... We take the finished fish out of the oven, cool it and serve it with vegetables and a tasty side dish.
In a frying pan
You will need: 1 kg of fish, 2 tomatoes, half an eggplant, 1 sweet pepper, 1 onion, 1 zucchini, fennel, garlic, a couple of tablespoons of lemon juice and the same amount of flour, spices to taste.
How to cook:
1. Clean and rinse the fish, pour in lemon juice and leave for half an hour.
2. Peel and chop the vegetables into cubes, chop the garlic and salt.
3. Place them in a frying pan and fry with spices for 2-3 minutes, then reduce the heat and simmer for about ten minutes.
4. Now you can move on to how to cook tench. Rub the prepared fish with salt and pepper, roll in flour and fry in a frying pan until golden brown. Then simmer a little and serve with a side dish of pre-fried vegetables.
In sour cream
To prepare this dish you need about 0.5 kg of tench, 200 g of sour cream, boiled potatoes, vegetable oil for frying, some breadcrumbs, parsley, salt.
The first thing to do is to clean the tench from mucus and remove the entrails and gills, rinse well. Salt the tench well, bread it in breadcrumbs and fry in vegetable oil on both sides. Then the fried tench is placed in a greased form, and chopped boiled potatoes are laid out around it.
Pour all this with sour cream and sprinkle with breadcrumbs. Place the pan in the oven for 10 minutes (when the fish is browned, the dish is ready). We take out the form, sprinkle everything with herbs and serve.
Tench in sour cream is ready. Bon appetit!
On coals
Ingredients:
fish tench - 1 carcass
salt - to taste
universal seasoning for fish
lemon - 0.5 pcs.
food foil
hearthPreparation:
1. It is not at all necessary to clean tench fish, because they have very small scales. In order to cook tench, we first need to build a fire. Well, while the coal is burning, we will prepare the fish.
2. Gut the tench and wash it thoroughly.
3. Then you need to salt, add seasonings and coat the fish with them.
4. Squeeze the juice of half a lemon and rub it into the fish. Let the fish soak in the seasoning mixture.
5. Wrap the tench fish in foil. There is very little left - to wait until only coals remain from our fire.
6. Now we dig a hole in the coal, put a line there in foil and cover the fish with coals on top.
We time it for thirty minutes - during this time we cook the tench on coal.
Well, while the fish is baking, you can enjoy the natural landscape.7. Time's up! Now we rake up the coal, carefully remove the fish, wait for the foil to cool a little and enjoy the delicious tench fish!
On the grill
Marinate the cleaned tench for an hour, remove from the marinade, sprinkle with lemon juice, dip in beaten egg and fry on a grill over hot coals. Drizzle with oil while frying. Serve as a side dish greens, pickles and any vegetables for the protein table.
Products
tench 1 kg
lemon juice to taste
eggs 1 pc.
vegetable oil 2 tbsp. spoons
bulbs 3 pcs.
parsley to taste
spices to taste
salt to taste
Summer is marked not only by the beginning of the holiday season, beach holidays, vacations, but also by fishing. Our recipe is intended for those who love fish dishes (and especially if the fish was caught with their own hands). The “culprit” of this culinary masterpiece is tench. This fish is interesting because it has a smooth, slippery surface, without pronounced scales. Therefore, it doesn’t take much time to clean the line (it’s enough just to “free yourself” from the insides). In the recipe, the tench is fried, but we will not limit ourselves to simply frying the fish in a frying pan. First we marinate the fish in a spicy marinade. And here is the list of ingredients for the marinade per 1 kg of tench.
Ingredients for marinade:
- Soy sauce – 50 ml;
- Mayonnaise – 4 tablespoons;
- Ground ginger - a pinch;
- Ground black pepper - to taste;
- Salt - at your discretion;
- Flour for dredging fish.
In addition, do not forget to prepare sunflower oil in which the fish will be fried.
Recipe for tench fried in a spicy marinade:
- First, mix all the ingredients for the marinade in a convenient bowl.
- Coat the cleaned tench with a spicy marinade and put it in the refrigerator for half an hour.
- After the allotted time has passed, you can roll each fish in flour and place it in a frying pan where the oil has already been heated.
- Fry the tench on each side until a golden crust forms.
Tench is a very popular fish. Housewives value it not only for its delicate taste, but also for its unpretentiousness: there are a lot of options for how to cook tench deliciously.
Tench is a freshwater inhabitant. It is small in size, on average 500-600 grams. True, there are larger specimens.
Tench fish: product features
His body is short, but thick and dense. But the scales are small, very closely packed, but soft, and also covered with a thick layer of mucus. Because of this feature, cleaning fish is not easy.
Taste characteristics
Tench meat is juicy, with a barely noticeable sweetish aftertaste. Properly cooked, this river dweller tastes a little like chicken, but, unlike it, it is considered dietary: the fat content of tench does not exceed 8%, and the calorie content is only 40 Kcal. True, tench is a rather bony fish, but its taste more than makes up for it.
This fish has one more drawback: its meat has a faint muddy smell, which is not to everyone’s taste. In order to get rid of it, the fish must be kept in cool water for several hours before cooking. If you don’t have much time, it’s easier to do this: dilute a few tablespoons of salt in a liter of cold water and rinse the carcass with this solution.
The nutritional value
Like other representatives of the carp family , tench fish is rich fluorine, iodine, zinc, chromium, manganese, iron, copper and other substances vital for humans. Not to mention vitamins: the meat of this river dweller contains not only vitamins A, B and C, but also microelements of groups PP and E that are useful for vision and the circulatory system. Nutritionists advise including tench dishes in the diet of people suffering from arrhythmia and heart disease , gastritis and other disorders of the digestive system. It is also useful for diseases of the thyroid gland.
You can prepare tench in several different ways:
How to quickly clean tench
Before preparing tench, it must be cleaned of mucus and scales. There are several ways to do this.
The first one is quite labor intensive: First, the fish must be washed in cold running water. Then pour boiling water on both sides - this causes the mucus to roll into lumps, and it can be easily removed with a knife. You need to remove the scales with a dull knife, so as not to damage the skin, from the tail to the gills.
Second way takes very little time. You can quickly clean tench fish by washing off the mucus with cold water. After this, all that remains is to rub the scales with a metal sponge or a fine grater.
After cleaning, you need to cut the belly from head to tail, trying not to push the knife deep so as not to damage the liver (otherwise it will be impossible to get rid of the bitterness). Cleaned and gutted tench must be thoroughly rinsed in plenty of running water. The fins, tail and head can be cut off or left, depending on the recipe.
Advice: it is better to clean tench in a basin of water - this way the scales will not scatter around the kitchen.
Tench stewed with mushrooms
This dish will wonderfully decorate not only a regular lunch, but also a festive table. To prepare it you will need:
Cut the cleaned fish into 4 - 5 pieces. Divide the champignons into 4 parts and fry with onions in vegetable oil until cooked. Place mushrooms on the bottom of a deep baking dish and fish on top. Sprinkle everything with salt, pepper and lemon zest, and top with parsley.
Preparing the filling
Now you need to make the sauce. To do this, grind the flour with vegetable oil; You can also add a little wine here. Pour this mixture over the fish and place in the oven. Prepare this dish at 180 degrees for 40 minutes. You can’t keep it longer, otherwise it will lose its taste and appearance.
Place the finished slices in the center of a wide dish, and place mushrooms around them. And sprinkle some parsley on top. Any fish side dishes - rice, baked potatoes - perfectly complement this dish.
Steamed tench in a slow cooker
This is a low-calorie dish, making it perfect for both people struggling with excess weight and those who care about their health.
To prepare it you will need the following ingredients.
Divide the fish into pieces, add salt, a little ground pepper and a mixture for fish dishes. Chop the onion into half rings and the potatoes into quarters. Line the bottom of the container with onions. Place fish slices on it, with lightly salted potatoes between them. Fill the multicooker with water, install a wire rack and a container with fish. It takes 25 minutes to cook.
Place the finished delicacy on a dish and decorate with a pattern of fresh tomatoes and herbs. You can invite guests to the table!
Tench baked in the oven
Tench fish prepared this way is especially juicy and tasty. To prepare you need only three products:
- 2 – 3 fish;
- a little butter;
- and green dill.
Salt the cleaned and washed fish and sprinkle with any fish seasoning. Grease the carcass inside and out with butter. Place a few sprigs of dill inside for scent. And put it in the oven for half an hour.
The dish should be baked at a temperature of 180 degrees. To make the food more juicy and tender, you should take it out of the oven several times and pour over the leaked juice.
Tench with garlic in the oven
You can also make a more exclusive version of this dish in the oven. Take the following ingredients:
Grate the garlic or pass through a garlic press. Mix it with salt, pepper and seasonings and add to mayonnaise. Rub the prepared fish inside and out with this mixture. Place the slices on a greased baking sheet and place in an oven preheated to 200 degrees for 20 minutes.
As soon as the fish is covered with a golden crust, you can remove it from the oven. This dish is usually served with herbs and tomatoes.
Jellied tench
It is known that not only pork and chicken are suitable for jellied meat, but also some fish. Tench is one of these breeds. For a cold “New Year’s” dish, you need products that are available in any home. For 1 kg of tench you will need:
- 1 – 2 medium sized onions;
- 1 large carrot;
- parsley root (1 piece weighing about 50 g);
- 2 tbsp. l. gelatin powder;
- and salt and black pepper.
Separate the head from the fish, cut the rest of the carcasses into small pieces, add salt and leave to rest for 2 - 3 hours. During this time you need to prepare the filling. Pour water over all vegetables and herbs and put on fire. After boiling, let the mixture cook for about 15 minutes, then add the fish heads there. After half an hour - an hour you will need to take them out, and instead put the rest of the meat in the broth. And cook for another half hour.
After that, all that remains is to strain the broth through cheesecloth and add gelatin diluted in cold water. Immediately pour half of the liquid into the prepared container and let it harden. Then place the vegetables and fish on top (it is advisable to remove the bones first) and pour in the rest of the broth. A few hours later, a delicious and beautiful dish is ready!
Deep fried tench
Here's another recipe for an amazingly delicious dish. The peculiarity of this option is that the scales are not peeled off. In order for the skin to be tender, the fish just needs to be scalded with boiling water and then dipped in cold water.
You will need the following ingredients:
Mix salt with pepper and sugar, sprinkle the fish with this mixture and leave to rest for 5 - 10 minutes. You need a little vegetable oil, so that it just covers the bottom of the pan with a thin layer. Roll each piece in flour on both sides. You need to fry until the scales are covered with a crispy honey-colored crust.
There are many more ways to prepare tench. Each housewife has her own signature recipe. Feel free to experiment, add your favorite ingredients during cooking. But no matter what recipe you choose, it will not disappoint you.
Once, I caught a good pike while hiking. There was no frying pan. There was a lot of it in my ear. And I decided to improvise - cook fish kebab. It turned out great. Only later did I learn that fish kebabs are prepared in different ways, from different types of fish, and not only on a campfire, but also on a regular grill, like meat kebabs and just at home.
So, let me give you a simple one fish kebabs recipe on a hike, as well as several more sophisticated variations of this dish.
First, about the fish that should be used in fish kebabs. Fish with dense meat is suitable. Fish with dryish, lean meat is good: pike, perch, pike perch. Or fish such as catfish, partly bream. It is not entirely appropriate to make fish kebabs from carp, crucian carp, and tench. In any case, there is a different approach to them. More on this below. Also used for barbecue are semi-marine and sea fish: salmon, sturgeon, hake, pollock (only fresh, not after defrosting).
For barbecue, we need to cut the fish into large enough portions so that they can be conveniently pierced on skewers, or so that they can be held in the grill without any problems. On average we cut smaller, because... meat fibers hold together better. It is clear that only medium and large fish can be cut into large pieces for barbecue. But what about smaller fish? After all, let's say, on a hike we can catch a small pike or medium-sized tench, carp, roach... In general, you can cook any medium or small fish using the kebab principle, as long as it is possible to put it whole on a skewer (twig).
So, a camp version of fish kebab. If the fish is solid. We make an incision at the head and abdomen, take out the insides, and wash them. We don’t touch the scales, unless it’s some kind of chub, whose scales easily begin to fly off - then we clean everything off (after all, catfish don’t have scales at all and are great for barbecue). By the way, if you don’t want to bother with removing the scales from the finished pieces of shish kebab, clean the scales right away. But it’s difficult to clean pike perch or perch, and I prefer to cook them without cleaning them. Cut the fish into portions. Rub with salt and ground black pepper. If you have bay leaves, put a few of them next to the fish. There may not be anything else on the hike, but if there are onions and lemon, we use them too. Cut the peeled onion and lemon into rings of medium thickness. We place the onion both inside the belly of the fish and just around it. We also toss the pieces of fish with lemon. We leave it all to marinate for 30-40 minutes, if it doesn’t burn, then an hour. Place pieces of fish mixed with onion rings on a skewer or a suitable branch. We try to punch it close to the bones, the ridge, so that the pieces will stick better. We fry on coals. We eat with vegetables and beer, wine, if we have it with us on the hike.
A medium fish can be cooked whole in the same way. For example, perch, tench, carp, crucian carp, etc. weighing about 150-200g, or a pike 300-400g can be barbecued like this by gutting, marinating and piercing it lengthwise with a skewer.
I have already mentioned on this blog.
Very good and red fish kebab(salmon, salmon, pink salmon, large trout, etc.) in pomegranate marinade. You will need: 1.5 kg of fish; 0.4l pomegranate juice; 1 glass of sunflower oil; khmeli-suneli; coriander; pepper; salt.
Wash the fish. We clean from scales. We gut it, remove the insides, and wash it well. Dry the fish with a towel. Cut into portions. You will need a suitable deep container for marinating (bowl, pan). We put the fish there. Grind the pieces of fish with salt and seasonings, spices. Fill the whole thing with pomegranate juice. Gently mix again so that the fish pieces remain intact. Add a glass of oil and stir the fish in the marinade again. So marinate in the refrigerator, covering the container with a plate, for 4-5 hours. Sometimes we stir. That's it, all that remains is to fry the red fish on skewers or in a grill. We fry coals over the heat.
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