Fish and seafood - a valuable food product. In its chemical composition, fish meat is close to animal meat, and in terms of nutritional value it is not only in no way inferior to meat, but in many respects superior to it. Fish meat contains proteins, fats, mineral salts and other nutrients.
Fish meat contains mainly complete, easily digestible and well-digested proteins. It is absorbed faster and easier by the human body than animal meat.
It should be noted that one way or another Fish and seafood useful for any breed. main feature It contains fish oil, vitamin D, calcium and phosphorus.
Useful for human body Thanks to it, cholesterol is not deposited on the walls of blood vessels.
effective in prevention and treatment oncological diseases and promotes longevity.
is not only a vital element, but also, perhaps, the main mineral in our body.
necessary for humans, since not a single biochemical reaction in the human body takes place without phosphorus.
The culinary value of fish depends on their fat content; Usually, the fattier the fish, the higher its taste.
Live, fresh and frozen fish are usually available for sale.
Live fish - most valuable for culinary processing product, since all nutrients are completely preserved in it. Dishes made from such fish have high taste qualities.
Live fish must be well-fed, healthy, vigorous, not wounded, not tired, and must maintain normal body movements characteristic of it.
Fresh fish - steam room, i.e. just caught and asleep (freshly asleep), has a body temperature close to the ambient temperature. This also applies to fresh fish chilled fish, i.e. ice-chilled, but not allowed to freeze.
U benign fresh fish - bright red or pink gills that do not emit a bad odor, transparent and bulging eyes, shiny scales, tightly fitted bones and scales that connect to the meat, an elastic body (formed by pressing with a finger the hole quickly levels out),
In poor quality fish - sunken, dull eyes, gray gills, body covered with sticky mucus, putrid odor, swollen abdomen, scales and bones lay down are separated from the meat.
Frozen fish. Ice cream is fresh fish frozen to - 6 - 8° or below. When tapped, such a fish makes a clear, distinct sound.
Benign frozen fish has a clean, not soft or bruised body and bulging eyes.
Preliminary preparation fish. Before cooking fish, you need to:
*defrost (if it is frozen),
*clean, gut, remove gills, fins,
*Rinse.
The best way to defrost fish is to leave it in the refrigerator overnight. Properly thawed fish differs little in quality from unfrozen fish.
As soon as the fish is defrosted and can be cut, it is cut up:
Remove the scales by holding the knife at an angle, starting from the tail. Fish with hard
the removed scales are immersed in boiling water for 1 minute and then cleaned;
- for burbot, catfish, catfish - scaleless fish - the skin is removed entirely, so
make a shallow cut along the head, or clean the skin of mucus;
Fins (ventral, dorsal, pectoral, anal) are cut off at the skin level
cover;
- the caudal fin (tail) is removed with a straight cut at its base;
The head is removed along the contour of the gill covers. The headless fish is separated
humerus bones. Fish less than 200 g are used with the head. They leave the head of the navaga,
but they cut off the lower jaw;
— they gut the fish by cutting the belly, then remove the entrails and clean out the places inside the belly that are saturated with bile. Some fish (sabre, hake, cod, pike)
sha, sea bass, flounder, etc.) the black film is removed from the abdominal cavity;
- the insides of the navaga are removed (leaving the caviar) through the hole where it was
lower jaw;
- in fish weighing more than 1 kg, the entrails are removed when the head is separated, without cutting the abdomen;
Seafood- shrimp, lobster, oysters, scallops- delicious and healthy seafood. They are divided into two main categories: shellfish (bivalves, mussels, oysters, scallops and squid) and crustaceans (shrimp, crab, lobster).
invertebrates deteriorate quickly, so when purchasing you need to pay attention to the freshness and quality of products:
*seafood should smell fresh and clean,
*the packaging of frozen invertebrates must be intact,
*the shell doors must be tightly closed and not broken,
*squid should be bright white, with clear eyes and a delicate sea scent,
*raw shrimp should have firm flesh and a shiny shell, which
ry seems tightly stuffed,
*crabs should have a bright red shell, and live ones should be active,
*fresh lobster should be heavy if it is light - means stale.
Pre-preparation of seafood.
Squid frozen whole (carcass with skin) or headless squid (fillet) with skin defrosted in cold water until partially defrosted. The remains of entrails and chitinous plates are removed from the carcasses. Carcasses and fillets are dipped in hot water (1:3) for 5 minutes and the skin (film) is removed with a brush. Wash in water 2-3 times.
Shrimps raw-frozen and boiled-frozen, uncut, whole, defrosted in air.
Lobsters raw frozen (necks in shell) are defrosted in air.
Mussels live ones in the valves are soaked in cold water for 2-3 hours, then cleaned with a brush to remove sand and washed.
Dried sea cucumbers washed cold water until the ode becomes transparent. Then they are filled with water and stored in it for 30 hours at room temperature, the water is changed 2-3 times. At the end of aging, the water is drained, the sea cucumbers are washed, poured again with cold water and boiled to a boil, cooled, washed with cold water, and gutted by cutting the abdomen along its entire length with scissors. After gutting, the sea cucumbers are washed, poured with cold water and brought to a boil again, leaving them in this water for a day. Cooking and washing are repeated for 2-3 days. Store sea cucumbers in the refrigerator.
Boiled-frozen sea cucumbers defrost in cold water. IN warm water Defrosting is allowed within an hour. Thawed sea cucumbers are cleaned of entrails and sand, after cutting them along the abdomen.
Scallops Before cooking, you need to remove the hard side muscle with your fingers, then carefully, so that there is no sand left in the folds, rinse under cold water and dry.
On our website culinary recipes you will find a lot of interesting seafood and learn how to prepare your favorite dish. Enjoy your culinary skills with us.
Rivers flow throughout the territory of all countries, and the shores of many are washed by the waters of seas and oceans. And, of course, river, sea, and ocean fish end up on the tables of all nations. in different forms: boiled, fried, baked, in batter, stewed.
The Danes, Finns, Swedes, and Norwegians serve fish dishes almost every day. Herring, mackerel, eel, flounder, and salmon are popular in Denmark. They are eaten boiled and salted. Less common are smoked and dried fish.
In Holland, herring is fried, stuffed with finely chopped dill and parsley mixed with butter. The fish is served with rice. And the eel is fried on a spit mixed with cucumbers.
Norwegians prefer cod, salted herring with potatoes, fried cod, halibut and flounder. A national dish- clipfix - headless cod dried on rocks. They love smoked food here dried fish. And in Norway they cook fish bug in white sour cream sauce, With big amount greenery And since, according to the Norwegian proverb, fish like to swim in the stomach, this dish is served with a lot of beer.
According to the Finns, meat cannot be compared with fish. Fish is much better than any meat and oil. The fish is prepared in the most different ways. In zucchini gam they serve simple and Tasty food- herring with potatoes, fish stewed in milk, herring in sweet and sour sauce, salmon salad and Finnish fish pie.
In Bulgaria, it is customary to season all dishes with garlic and nuts; they also stuff fish with them, even bony carp, which differ tender meat. Fried onions and rice are served with carp.
And if you ask the Poles which dish is considered the most delicious, they... without hesitation they will answer: “Herring.” Herring is cooked with sour cream and always with a lot of onions. And it’s hard to say what appeared in Poland earlier - herring or wolf, but now they are inseparable: either herring is served with vodka, or vodka is served with herring. And, of course, the universally revered dish - carp in Polish. The fish is first marinated and then placed in boiling vegetable broth (with carrots, celery, parsley). But that's not all. Beer, gingerbread, raisins and almonds are added to the pan, boiled, and at the end red wine is poured in. The most honored guest will also receive the most big piece- carp head.
Greece is a coastal country and... Naturally, from time immemorial they ate fish: as a first course, and as a second course, and... no, no, as an appetizer. They prepare fish fillets in Greek style, stew and fry. And, they say, they can only cook from water and fish fish soup in Greek. Well. maybe add some onions, herbs, peppers, garlic and tomatoes. The soup is ready. Please come to the table.
They cook in Israeli cuisine stuffed fish. The minced meat is fish pulp, white bread, onion, egg, vegetable oil and sugar. Stuffed pieces of fish are boiled in vegetable broth and served with horseradish. You can also stew fish.
Chinese cuisine is very unique. The Chinese combine seemingly incompatible things. They can cook broth from fish, beef and poultry at the same time. Moreover, food, including fish, is still raw and cut into small pieces to immediately put into the mouth. After all, knives do not burn when serving.
Among the fish that the Chinese use are Chinese perch, flounder, sabrefish, as well as marine invertebrates - shrimp, crabs, squid, octopus, cuttlefish, oysters, etc.
Japan is an island country. And they love fish there. Fish probably ranks first on the menu. The Japanese prefer not boiled, but whole fried fish. Almost all. What the sea provides is what the Japanese eat. In addition to fish, this is an exotic food - shark fins, from which they prepare a pate that tastes like something between liver sausage and marzipan. These include all kinds of shells, crabs, crispy white cuttlefish meat, sea cucumbers - sea cucumbers. Zashimi can be served with rice - the famous raw fish. Carp or carp fillets are placed in the freezer, then cut into thin slices. This fish is served under a special hot sauce from soy, horseradish and various greens.
In Cambodia, fish is the staple food. Since it is very hot in the countries of Southeast Asia and the fish spoils quickly, not even an hour passes before it ends up on the market or on a spit in the kitchen of some home or restaurant. Fish is eaten here in fresh, fried or boiled, sun-dried or pickled. In Thailand, fish and rice are served every day. Sometimes they feast on marinated lobsters and crabs.
In France, dishes from sea and freshwater fish are very popular: cod, flounder, halibut, mackerel, pike, carp, as well as seafood - oysters, shrimp, lobsters, scallops. When cooking fish, the French put a small bunch of herbs such as parsley and savory into the pan. bay leaf. Before serving, the bunch is removed.
In Georgia, fish dishes occupy a very modest place, and even then only in areas located near rivers. Carp species are typical for Transcaucasia - barbel, khramulya, etc., distinguished by their delicate, fatty meat. Exquisite trout are common in the highlands. In Georgia they prefer to boil or stew fish, seasoning it with sauces.
In Turkmenistan, fish dishes are prepared using Central Asian technology (fried on a spit or in hot oil, in cauldrons), combined with rice, sesame seeds, apricots, raisins, pomegranate juice, which according to European standards are unlikely to be combined with fish. The result is unexpected taste effects. The close location of the Caspian Sea also determined preferences - sturgeon, stellate sturgeon, as well as fish such as roach, pike perch, and carp. Prepared from fresh fish
Caspian is a long-time supplier sturgeon fish. Also in Ancient Rus' Carts of sturgeon were sent to the capital, which sometimes did not go crazy on one cart. To bring them fresh, hay or seaweed, generously moistened with vodka, was placed in their gills.
Let's talk a little about how best to cook fish.
Small fish is boiled whole or, if the fish is large, then in large pieces. Sturgeon and stellate sturgeon are cut into sections. Pike perch, salmon, trout, mullet, perch, and crucian carp are boiled whole. Fish carcasses are tied with twine so that they do not lose their shape during cooking.
The fish, cut into portions, is placed in a pan in one row with the back up, poured hot water, put spices, vegetables, salt. When boiling, reduce the heat and bring the fish to readiness without boiling, otherwise the meat will be tough and the broth will be cloudy.
Some types of ocean fish (flounder, halibut, horse mackerel, etc.) have a specific taste or smell, so when cooking it is recommended to add a little vinegar, dry white wine or cucumber pickle. The cooking time, depending on the size of the fish, is from 5-10 to 30-40 minutes.
Boiled fish goes well with potatoes, fresh tomatoes and cucumbers, cauliflower, green peas. They also serve sauces: Polish, Dutch, white with capers, tomato and horseradish for sturgeon.
You can fry fish in several ways: on an open stove, in the oven, deep-frying, on a spit, on a grill. small fish fry whole with head or without head, large ones are cut into pieces.
Fish prepared for frying is salted, peppered, and breaded in breadcrumbs or flour. Fry with two old ones until golden brown crispy crust. Fried fish good with various side dishes: fried or boiled potatoes, mashed potatoes, stewed cabbage, vegetable stew etc. Greens are served with the fish, and in the gravy boat - various sauces: mayonnaise with gherkins, sour cream, tomato.
For stewing, small bony fish, salted and lean (cod, pollock, ocean crucian carp, and sometimes fish fillet) are used. Salted fish pre-soaked.
The prepared fish is placed in two or three rows in a bowl, alternating with layers of vegetables, poured with broth or sauce, vegetable oil, a little vinegar is added and simmered for 40-50 minutes, tightly covered with a lid. The fish acquires the sweetish taste of vegetables, roots, tomatoes, and becomes juicy and aromatic.
Various dishes are served with stewed fish vegetable side dishes: boiled potatoes, vegetable stew, green salad, boiled cauliflower etc. Pour the fish with sauce with vegetables, in which it
When cooking minced fish use fish fillets. Prepared pieces of fish together with soaked white bread are passed through a meat grinder. Add salt, pepper, eggs to the resulting mass and mix well. Minced meat is used to prepare cutlets, meatballs, zrazy, rolls, schnitzels, and meatballs.
Before frying, the products are breaded in breadcrumbs, and the meatballs are breaded in flour. Rolls, meatballs, and dumplings are not breaded.
When serving, chopped products are poured with butter. The side dish can be either complex or homogeneous: fried potatoes, vegetables poached in oil. The dish is sprinkled with fresh herbs. Sauces are served separately: tomato, sour cream or onion.
Russian International Academy of Tourism
Institute of Hospitality RMAT
Faculty of Hospitality and Food Technology
Department of Hospitality Management
Course work
By discipline:
"Technology for the production of public catering products"
On the topic “Russian fish dishes”
Work completed
Student of group 203
Buzdenkova E.V.
Head of work:
Averichev
Moscow 2007
INTRODUCTION
“Oh, bright and beautifully decorated Russian land! You are famous for many beauties: you are famous for many lakes, locally revered rivers and springs, mountains, steep hills, high oak forests, clean fields, wondrous animals, various birds, countless great cities, glorious villages, monastery gardens, temples of God... - wrote the ancient chronicler . “You are filled with everything, Russian land!..” Here, in the vast expanses - from the White Sea in the north to the Black Sea in the south, from the Baltic Sea in the west to the Pacific Ocean in the east, Russians live in proximity to other peoples - a nation united in language, culture and life.
An integral part of the culture of every nation is cuisine. It is not without reason that ethnographers begin their study of the life of any people by studying their cuisine, for it reflects in a concentrated form the history, life and customs of the people. Russian cuisine in this sense is no exception; it is also part of our culture, our history.
The first meager information about Russian cuisine is contained in the oldest written sources of the 11th-17th centuries, chronicles, lives, words, teachings, etc. The most complete information about ancient Russian cuisine can be found in Domostroy, a literary monument of the 15th-16th centuries, which summarized the previous experience and regulating the procedure for conducting affairs within the framework of home life. Old Russian cuisine began to take shape in the 9th century and reached its peak by the 15th century. Naturally, the formation of cuisine was primarily influenced by natural and geographical conditions. The abundance of rivers, lakes, and forests contributed to the appearance in Russian cuisine of a large number of dishes from fish, game, mushrooms, and wild berries.
The originality of the dishes of Russian national cuisine was determined not only by the set of products from which the food was prepared, but also by the peculiarities of their preparation in the Russian oven. Initially, Russian stoves were made without chimneys and heated “black”. Later, stoves with pipes appeared, and then stoves began to be added to the stoves and ovens were built into them. In the Russian stove they cooked food, baked bread, brewed kvass and beer, and dried food supplies on the stove. The stove heated the home, old people and children slept on the stove, and in some areas they steamed in the large firebox of the Russian stove, as if in a bathhouse.
Food cooked in a Russian oven was different excellent taste. This was facilitated by the shape of the dishes, temperature conditions and uniform heating on all sides. In the Russian oven, food was cooked in clay pots and cast iron pots. Both had a narrow neck, a small bottom and large convex sides. The narrow neck reduced evaporation and contact with air, thereby promoting better preservation of vitamins, nutrients and aromatic substances.
Food in a Russian oven was cooked almost without boiling due to the fact that the temperature in the oven gradually decreased, because the oven was first heated and then cooked in it. Thus, the food in the Russian oven steamed more, or, as they used to say, simmered. Fish dishes, soups, etc. were especially tasty.
From time immemorial, Russians settled along the banks of rivers, lakes and seas, which at that time abounded in fish. The abundance, cheapness and availability of all kinds of fish determined the abundance and diversity of the fish table. There were no special prohibitions on fish from the church: on most fasting days, fish was allowed to be eaten, with the exception of only some days of strict fasting. The fish was boiled, steamed, baked, stewed, poached, fried, stuffed, doused with various decoctions, brines, and gravies. River, lake and migratory fish, that is, those that spawn in rivers, were especially valued. But sea fish were not uncommon on the Russian table: cod, herring, navaga, haddock, saury, smelt, flounder and others. To this day, cod remains the favorite fish of Arkhangelsk residents, and horse mackerel and mackerel for residents of the Black Sea region.
Live, fresh, frozen and salted fish comes to the home table.
Live fish is considered the most delicious. In order to keep the fish alive for several days, ancient cookbooks advised pouring a glass of vodka into the fish’s mouth, covering it with damp moss and placing it in the cellar, or putting a piece of bread soaked in water in the fish’s mouth and placing it in the snow. It was recommended to slaughter live fish without allowing it to fall asleep, since asleep fish was considered much worse than freshly slaughtered fish. To slaughter a fish, it was advised to make an incision behind the head, separating the brain from the spinal column. In modern books, on the contrary, they recommend making a deep cut in the throat to drain the blood. More often we buy fresh or frozen fish. At the same time, you need to make sure that it is fresh. Fresh fish have bright red gills, bulging transparent eyes, smooth shiny scales, and an unswollen abdomen.
Frozen fish and fish fillets must be properly defrosted before cooking in order to preserve their taste and nutritional value as much as possible. Whole frozen fish is recommended to be defrosted in salted cold water (for 1 kg of fish - 2 liters of water and 2 teaspoons of salt). It is better to defrost fish fillets, as well as headless and gutted fish in air. In any case, the fish should not be thawed completely. Defrosting ends as soon as the temperature inside the frozen fish reaches -1-0°C.
Salted fish should be soaked in cold water, changing the water several times.
Characteristics of fish, nutritional value
Ratio nutrients in fish depends on its species, sex, stage of development, period of fishing, nature of nutrition, as well as on how deeply post-mortem changes occurred during storage. The content of individual substances in different organs and muscles of the same individual is not the same. For example, dark muscles contain more chromoproteins (myoglobin, hemoglobin, cytochrome C), fats, fatty acids, lecithin, methionine, vitamin B12, iron, sulfur and less total nitrogen, unsaponifiable substances and cholesterol than light ones.
The mass fraction of water in the muscles of fish depends on the species, fatness, physiological state and can range from 53% (river eel) to 89% (blue catfish). The main part of the water contained in the tissues is associated with the hydrophilic substrate (protein) due to capillary and osmotic forces.
The water-holding capacity of muscle tissue of fish and seafood changes during post-mortem biochemical processes and during refrigeration. This property affects the juiciness, tenderness, and consistency of the finished product, and largely determines the loss of muscle juice during culinary processing and canning of aquatic organisms.
When drying and drying hydrobionts, and steam blanching of canned semi-finished products, the mass fraction of water in the tissues sharply decreases, while the nutritional and energy value of the products increases.
The mass fraction of squirrels and hydrobionts ranges from 7-8% (sea cucumber, cucumber, smoothhead) to 22-23% (tuna, chum salmon, bonito, yellowtail snapper, whale meat). The share of complete proteins (with the exception of sea cucumbers) is 95-97% of their total quantity, the digestibility of proteins reaches 97%.
The taste properties of fish products are largely due to non-protein nitrogenous extractive substances, the main ones of which are free amino acids and gaunidine derivatives (creatine, creatinine, creatine phosphate, methylguanidine).
Trimstylamine, from the group of nitrogenous volatile bases, is a key substance that determines the typical “herring” smell of salty foods. Along with low molecular weight nitrogenous substances, carbonyl compounds, organic acids and sulfur compounds participate in the formation of flavor and aromatic properties. In particular, hydrogen sulfide, which is formed during heat treatment of fish, is the main component of the odor of sterilized canned fish. Amnoacid-lipid complexes play an important role in creating the characteristic aroma of dried fish.
The families of anchovies, herrings, salmons and some other fish are distinguished by the presence of active proteolytic fertes (pepsin, trypsin, erepsin of the digestive organs and cathepsins of muscles), which play an important role in the ripening of salted fish products.
The mass fraction of lipids in muscles ranges from 0.2-0.6% (haddock, squid, pollack, cod, crustaceans) to 30-34% (river eel, Siberian sterlet, Caspian lamprey, herring during the feeding period), "cod liver reaches 70%, in sturgeon and salmon caviar - 10-17%.
skinny (up to 2% fat) - perch, cod, pike, etc.;
medium fat content (from 2 to 8%) - sea bass, Caspian sprat, etc.;
fatty (over 8%) - sturgeon, mackerel, whitefish, saury;
especially fatty (more than 15 to 34%) - Pacific and Caspian lampreys, herrings during the feeding period, cyprinids, salmon.
In many bony fish (carp, herring, salmon, etc.), the connective tissue located between the skin and muscles is the main site of fat accumulation. In cartilaginous fish (sharks, honeycombs), cod, grenadiers and some others, fat accumulates in the liver (25-72%), and in the subcutaneous tissue and muscles its content does not exceed 0.2-1%. In sea bass, halibut, and tuna, fat deposition occurs both in the liver and in muscle tissue. In lampreys, fat is deposited in the thickness of the mouse, in the myosepts and subcutaneous tissue.
The distribution of lipids in the body also depends on the nutritional status of the fish. For example, if during the feeding period the bulk of lipids is concentrated in the tissues of internal organs and subcutaneous tissue, then during the spawning period this category of lipids is practically absent. For example, capelin contains 10-11% lipids during the feeding period, and 2-3% during the spawning period. In the migratory Caspian herring, the lipid content in sea water and meat is 17 - 22%, and in the Ufa region after spawning - 1.5 - 2%. In Pacific herring during the feeding period, the mass fraction of lipids is 25 - 33%, and they accumulate both in the subcutaneous tissue and in deposits on the stomach and intestines (fat). As the gonads develop and mature, fat in herring disappears, and by the spawning period the lipid content in the muscles decreases to 2-3%. Significant losses of lipids are observed during spawning migrations and starvation of Far Eastern salmon. For example, in Amur autumn chum salmon after spawning, the mass fraction of lipids in the meat drops to 0.1%.
The fat content varies significantly depending on the species of fish. For example, among halibuts, the fattiest are the arrowtooths (up to 21% fat in the muscles), and the least fatty are the whitetails (up to 6% fat in the muscles). In marine invertebrates, the fat content in tissues is low (0.1 - 2.5%), with the exception of liver (6-16%) and caviar (4-16%).
A peculiarity of the composition of fish lipids is the predominance of unsaturated fatty acids, including pentaenoic and hexaenoic acids, which make fats unstable to oxidative spoilage. Fats from marine and oceanic fish have a higher degree of unsaturation compared to freshwater fish. Therefore, frozen fish products and fillets from sea and ocean fish have a shorter shelf life compared to products from freshwater fish.
Due to the low melting point (22...35 °C), fats from fish and non-fish aquatic organisms are well absorbed by the body (95-97%). Along with their high energy value, they serve as a carrier of biologically active substances, including vitamins A, D and essential fatty acids, which perform vitamin-like functions. A lack of polyunsaturated fatty acids in the diet is associated with the occurrence of duodenal ulcers, ulcerative colitis, arthritis, dental caries, eczema, dry skin, and impaired cholesterol metabolism. In terms of the content of essential fatty acids (especially the so-called linoleic type), fish lipids are inferior to vegetable oils (with the exception of cocoa and coconut oils), but superior to butter. It has been established that fish fats play an important role in reducing cholesterol levels in the blood.
Phospholylides are valuable building materials for cellular structures. As a structural element of phospholipids, essential fatty acids are part of very complex liporiboprotein complexes, including a complex of various cell membranes.
The carbohydrate content in hydrobionts is low. The meat of marine fish contains from 0 to 1.5% glycogen, freshwater fish - from 0.9 to 1.8; invertebrates - from 0.1 to 5%, About 0.03% glucose was also found in the muscle tissue of calm, well-fed fish immediately after death. With biochemical post-mortem changes, the amount of carbohydrates in fish quickly decreases.
Marine fish fats contain vitamin A1, which is more biologically active than vitamin A2. The content of group A vitamins in the muscles of different types of fish is quite variable, but exceeds its content in the meat of cattle. The highest mass fraction of vitamin A is in the liver of cod and many other fish, in the caviar of sturgeon and salmon, in the muscles of fatty and especially fatty fish (eel, halibut, sardine, etc.). The content of B vitamins in fish muscles is relatively low, but dark muscles can accumulate 10 times more vitamin B2 than light ones, and the liver of fish accumulates vitamins B6 and B12.
The presence of minerals in the tissues of aquatic organisms depends on the physiological and anatomical purpose of the tissues, as well as on the biochemical characteristics of the species. Unlike representatives of the terrestrial world, hydrobionts live in an environment saturated with salts (fresh water from 50 to 290 mg/l and sea water from 15,000 to 38,000 mg/l).
The content of some elements in the tissues of hydrobionts can be hundreds and even tens of thousands of times higher than their concentration in the aquatic environment, and the content of other elements can be lower than in the hydrosphere. For example, in the tissues of marine fish there is a selective concentration of sulfur, phosphorus, calcium, iodine and other elements, but the content of chlorine, magnesium, and sodium is much lower than in water. Some types of brown algae, on the contrary, are capable of selectively accumulating potassium, sodium, chlorine, iodine, bromine and a number of other elements. Specific for fish is the accumulation of iron in the blood, for crustaceans and mollusks - copper.
The concentration of sodium ions in seawater is the highest. However, in the tissues of gilrobionts the content of sodium salts is low - from 30 to 160 mg per 100 g in fish muscles and up to 380 mg per 100 g in shellfish meat. The mass fraction of potassium salts in fish muscles ranges from 60 to 520 mg per 100 g. There are several times more sodium and potassium salts in seaweed.
The main depot of calcium salts in the body of aquatic animals is the bone tissue of fish, shells of mollusks and the shell of crustaceans. Magnesium is also an essential component of bone tissue. In muscles, most calcium and about 10% magnesium are bound to the proteins actin and myosin.
The mass fraction of phosphorus in the tissues of hydrobionts varies from 50 to 500 mg per 100 g. About 85% of phosphorus is concentrated in bone tissue. The bulk of phosphorus in muscles is bound to creatine and adenosine. Phosphorus is one of the most important elements: it is part of a variety of organophosphorus compounds - nucleoproteins, phospholipids, coenzymes, ATP, ADP, etc. Mass fraction of other macroelements (mg per 100 g): sulfur -25-450, iron - 0.3- 20, aluminum - 0.1-20.
The content of microelements in the tissues of aquatic organisms varies within significant limits. The richest iodine is brown algae (kelp), which contains hundreds of thousands of times more iodine than sea water. The presence of iodine in fish depends on the type of fish and the physiological characteristics of the tissues. In the tissues of freshwater fish, the iodine content is insignificant (from 0.002 to 0.07 mg per 100 g), in sea and ocean fish it is tens of times higher (from 0.01 to 0.8 mg per 100 mg), in the caviar and liver of marine In fish, the iodine content reaches 2 and 3 mg per 100 g, respectively.
The content of copper salts in fish tissue is low - from 0.001 to 0.09 mg per 100 g, in shellfish meat - from 0.1 to 15 mg per 100 g, and in the edible part of crustaceans - up to 1.6 mg per 100 g. Others microelements, including manganese, cobalt, zinc, fluorine, molybdenum, are present in hydrobionts in a well-balanced ratio, and in marine and oceanic fish species their content is usually higher than in freshwater, and in non-fish objects - 5- 10 times more than in fish.
2. Assortment and cooking technology
Pomakukha Pskovopecherskaya
Boiled fish
Poached fish
Fish poached in milk
Sterlet or other fish poached in white wine
Fish baked Moscow style
Fish in Nevsky style
Fish in Yaroslavl style
Pomeranian cod casserole with cottage cheese
Far Eastern fish casserole with seaweed
Fish Suzdal style with buckwheat porridge
Fish stewed Novgorod style
Fish stewed peasant style
Squid stewed in sour cream
Fish baked with fried horseradish and onions
Fish baked in foil
Fish baked with mayonnaise
Fish baked with egg
Fish baked in an omelette
Fish solyanka in a frying pan
Fish cabbage rolls in Perm
Choryg Tver
Crucian carp fried in sour cream
Fish fried in Northern Russian style with cranberry juice and honey
“Chestnuts” fish in Ryazan style
Fried fish stuffed with sprats
Cutlets " gold fish»
Fried fish stuffed with cabbage
Fish "pie"
Pomeranian zrazy
Tender fried fish
Fish fried in dough
Spicy fish
Fish in pork fat
Fish in South Russian style
Severodvinsk cutlets
Technology for preparing the most interesting dishes:
“Suzdal-style fish with buckwheat porridge”
Products included in the recipe:
Fish - 800 g
Buckwheat - 2/3 cup
Dried mushrooms - 50 g
Eggs - 4 pcs
Sour cream - 4 tbsp. l.
Vegetable oil - 4 tbsp. l.
Breadcrumbs - 2 tbsp. l.
Salt - 1 tsp.
Cooking technology
Soak the mushrooms, boil and finely chop. Cut the fish into pieces, add salt and fry in butter, fry the onions and mushrooms separately. Cook crumbly buckwheat porridge, add chopped eggs and stir. Grease clay pots or frying pans, sprinkle with breadcrumbs, add buckwheat porridge with eggs, onions and mushrooms, fish, pour sour cream, sprinkle with grated cheese and bake in the oven.
"Squid stewed in sour cream"
Products included in the recipe:
Squid fillet - 600 g
Sour cream - 200 g
Onions - 2-3 pcs.
Flour - 2 tbsp. l.
Butter - 50 g
Salt - 1 tsp.
Pepper - ½ tsp.
3. Processes that occur with basic food substances during heat treatment. Formation of taste, smell, aroma, change in mass
Various types of fish differ in taste and nutritional content. Therefore, when preparing fish dishes, it is necessary to choose a cooking method that allows you not only to prepare the dish tasty, but also to preserve valuable nutrients in it. Depending on the methods of heat treatment, fish dishes are divided into boiled, poached, fried in the main way, fried in large quantities fat, stewed, baked.
During the heat treatment process, fish undergoes complex physical and chemical changes. When boiling and frying fish, protein coagulation occurs, collagen protein, fat, vitamins and extractives change, water is released, and the weight and volume of the fish changes. As a result of heat treatment, the digestibility of fish increases, tissue fibers soften and bacteria that can be contaminated with semi-finished fish products die. Sturgeon fish can sometimes contain spores of pathogenic bacteria and the harmful substances they produce - toxins. Therefore, it is necessary to carefully monitor the thermal process and complete preparation of the fish.
Fish contains albumin proteins, soluble in water, globulins, soluble in salt solutions, as well as complex phosphorus-containing proteins, which when heated to 35 ° C begin to coagulate (denature). This process ends when it reaches 65 °C. Curled proteins in the form of light foam appear on the surface when cooking fish. Fish contains from 1.6 to 5.1% collagen, of which almost all its connective tissue consists. Fish collagen is less stable than meat collagen. At a temperature of 40 ° C, it coagulates and transforms into glutin, which is a sticky substance that is easily soluble in hot water, thanks to which saturated fish broths When hardened, they form a jelly. Fish gluten can retain water to a greater extent than meat gluten, so when cooked, fish loses less weight than meat. When cooking fish, the myofibril proteins become denser, resulting in a decrease in the volume and weight of the fish.
The change in fish mass is 18-20%, i.e. half that of cattle meat. The main part of these losses is water separated by proteins. When boiling and frying, the weight loss is almost the same, the difference is 1-2% in one direction or another. The weight of breaded fish pieces changes less than unbreaded ones. When frying in the field of infrared radiation, weight loss is reduced by reducing the heat treatment time.
The total amount of soluble substances passing from fish into the broth is 1.5-2% of its mass, including extractive and mineral substances - 0.3-0.5%. When boiled, extractive substances turn into a decoction, giving broths a good taste and the ability to stimulate appetite.
4. Development of a recipe, cooking technology and preparation of regulatory and technological documentation for the dish “Fish in Yaroslavl style”
fish - 800 g
potatoes - 5-6
bulbs - 3-4
pickled cucumbers - 1-2
dried mushrooms - 50 g
cups sour cream - 2/3
mayonnaise - 100 g
cheese - 30 g
vegetable oil - 4 tbsp. l.
Cooking technology
Clean the fish, gut it, wash it, cut it into pieces and fry. Chop and fry the onion. Finely chop the cucumbers and simmer in a small amount of water. Chop the peeled potatoes and place in a greased frying pan, top with fish, mushrooms and onions, and poached cucumbers. Then pour mayonnaise mixed with sour cream, sprinkle with grated cheese, drizzle with oil and bake in the oven.
4.1 Calculation of gross and net mass of raw materials
According to table. 4 Collection of recipes for obtaining 125 g net of Caspian salmon fish, special cuts, carcass, fillet without skin and bones, 147 g gross is required, and for 800 g gross – X g net. Let's make a proportion:
147 g (gross) – 125 g (net)
800 g (gross) – X g (net)
Calculation of gross and net weight of potatoes
According to tab. 1 Collection of recipes to obtain 100 g of net potatoes (the weight of 1 potato is 100 g) requires 167 g gross, and to obtain 600 g net (6 potatoes) – X g gross. Let's make a proportion:
167 g (gross) – 100 g (net),
X g (gross) – 600 g (net),
Calculation of onion mass
According to tab. 1 Collection of recipes, the net weight of onions is 180 g (3 onions), the waste percentage is 16%, and the gross weight is X g. We make up the proportion:
X=(180 g (net)/(100-16%))*100%,
Calculation of the mass of pickled cucumber
According to tab. 1 Collection of recipes The net weight of a cucumber is 100 g (1 cucumber), the waste percentage is 10%, and the gross weight is X g. We make up the proportion:
X= (100 g (net)/(100-10%))*100%,
Calculation of cheese mass
According to Table 19 of the Collection of Recipes, the net weight of the cheese is 33 g, the waste percentage is 8%, and the gross weight is X g. We make up the proportion:
X= (33 g (net)/(100-8%))*100%,
Calculation of the mass of products given in volume measures:
Using the table “Information on the mass of food products in the most commonly used measures of volume”, we accept:
4 tbsp. vegetable oil = 4 x 15 = 60 g,
* sour cream = 134 g.
We summarize the obtained data in a table:
4.2 Calculation of losses during cooking of a dish
Weight of raw materials for the main course – 1937.3 g
Heat loss (19%) – 368.6 g
Weight of the dish after frying and baking – 1568.7 g
Drawing up a recipe for a given dish yield
We adjust the yield of the main dish to 300 g:
| Product Name | Gross weight, g | Net weight, g |
| Fish | 160 | 136 |
| Potato | 200,4 | 120 |
| Onion | 42,8 | 36 |
| Pickled cucumbers | 22,24 | 20 |
| Dried mushrooms | 9,6 | 9,6 |
| Glass of sour cream | 26,8 | 26,8 |
| Mayonnaise | 20 | 20 |
| Cheese | 7,18 | 6,6 |
| Vegetable oil | 12 | 12 |
| Weight of semi-finished product | - | 387 |
| Weight of the dish after cooking | - | 300 |
| Main course yield | - | 300 |
4.3 Development of technology and preparation of a technological scheme for preparing a dish
Clean the fish, gut it, wash it, cut it into pieces and fry. Chop and fry the onion. Finely chop the cucumbers and simmer in a small amount of water. Chop the peeled potatoes and place in a greased frying pan, top with fish, mushrooms and onions, and poached cucumbers. Then pour mayonnaise mixed with sour cream, sprinkle with grated cheese, drizzle with oil and bake in the oven. The layout of ingredients for preparing the dish is given for 4 servings.
5. Development of a recipe, cooking technology and preparation of regulatory and technological documentation for the dish “Pskovopecherskaya Pomakukha”
Products included in the recipe:
Garbusha – 600 gr
Potatoes – 8 pcs.
Parsley – 10 g
Dill – 10 g
For the sauce:
Onions – 2 pcs.
Flour – 1 tbsp. spoon
Fish broth – ½ l
Salt – 1 tsp.
Cooking technology
Divide the salted garbush into fillets, soak, pour in the sauce and bring to a boil. Sprinkle with herbs and serve with hot boiled potatoes.
Sauce. Fry the flour until slightly creamy. Gradually pour in the broth, stir until a homogeneous mass is formed, add finely chopped onion, salt and cook for 20-25 minutes.
5.1 Calculation of gross and net mass of raw materials
Calculation of gross and net weight of fish:
According to table. 4 Collections of recipes to obtain 125 g net of garbush fish, special cuts, carcass, fillet without skin and bones, 181 g gross is required, and for 600 g gross – X g net. Let's make a proportion:
EDUCATION COMMITTEE OF THE ADMINISTRATION OF THE MURMANSK REGION PROFESSIONAL LYCEUM No. 6 Written examination paper Profession: cook, pastry chef (baker)
The role of vegetables in human nutrition. Preparation of raw materials for cooking vegetable dishes Russian folk cuisine. Primary and heat treatment, development of assortment and preparation of vegetables. Boiled, poached, fried, stewed and baked vegetable dishes.
SOUPS. STAGE. Pushtyyo shyd* (soup with beaten egg) This soup is also called “pushtem”, “gurshyd”, “kureg puzen shyd”. Prepare corned beef broth or fresh meat. Cut the peeled potatoes into slices and place in boiling broth, bring to readiness. Before the end of cooking, add onion and beat...
Mechanical restoration scaly fish and its cutting depending on weight. Commodity characteristics main types of raw materials, sanitary and hygienic requirements for their storage. Characteristics of equipment, inventory, utensils. Operation and labor protection.
The study of the chemical composition of fish meat, characterized by the content of proteins, fats, carbohydrates, vitamins, minerals and water, as well as the presence of amino acids necessary for humans and their quantity. Energy and biological value fish.
Chemical composition nutrients: properties of water, macro- and microelements, mono-, oligo- and polysaccharides, fats, lipids, proteins and non-protein nitrogenous substances, organic acids and vitamins. Chemical composition and the nutritional value food products.
Photo: Iakov Filimonov/Rusmediabank.ru
Fish is such a familiar word, but when everyone pronounces it, they imagine their own fish.Fish live in all corners globe. In total, scientists know about 25 thousand species of fish. 19 thousand species have survived to this day.
IN Soviet time every Thursday was fish day and they served it in workers' and city canteens. We must agree that this Soviet tradition was very good.
Now we all know that eating fish is healthy. It is a source of complete, easily digestible proteins, fats, rich in biologically active fats. Fish dishes increase your tone and allow you to remain energetic for a long time.
In addition, fish protects our heart; through many years of observation of volunteers, scientists have found that fish lovers rarely suffer from coronary heart disease. Fish is also necessary for those who dream of becoming a long-liver. It is in countries where they eat a lot of fish that people remain productive and enviably optimistic until old age.
Scientists recommend eating at least one fish dish to keep your nerves strong, which is especially important in our time oversaturated with information and stress. Even a simple fish sandwich will help shake off the remnants of sleep and recharge your batteries.
In the evening, a fish dish will also be very useful for married couples and lovers, as it increases libido, being one of the most important.
In ancient times they believed that if you ate fish for a long time, you could get rid of infertility.
Modern scientists believe that pregnant women should eat fish in order to give birth to not only a strong, but also an intelligent child with a strong nervous system.
Schoolchildren receiving sufficient quantity fish are easier and, most importantly, they master subjects with great desire, and for students who eat fish, gnawing on the granite of science is a real pleasure.
Women who often feast on fish dishes remain young for a long time, their faces remain smooth and wrinkle-free until old age. This is especially noticeable in the example of Japanese women.
Although fish was also held in high esteem in Rus', especially many dishes were prepared from it in fast days, of which there were up to 200 or more per year. In Rus', of course, they ate mostly river fish.
It also doesn’t hurt any of us to increase the amount of fish dishes in our diet. But you look at another and avoid it because the prices are steep.
However, in order for fish to benefit our health and beauty, it does not have to be expensive. Dishes made from the simplest fish will benefit our body no less successfully than from expensive ones, since even the most cheap fish contains almost the entire complex of nutrients necessary for humans.
Fish soup "Oceanic"
You will need:
250 g hake;
- 250 g pollock;
- 3 medium potatoes;
- 1 carrot;
- 1 onion;
- Bay leaf;
- 10 g parsley;
- 10 g dill;
- salt, pepper to taste.
Cooking method:
Cut the fish, boil the heads without gills, fins, bones, strain. Add potatoes, cut into slices, coarsely grated carrots, chopped onions, salt, pepper, bay leaf into this broth, cook until tender. Then add the pieces to the broth fish fillet and cook for another 15-20 minutes.
When serving, place chopped herbs on plates.
Hake in dough
You will need:
Fillet;
- 1 glass of milk;
- 1.5 tbsp. spoons of flour;
- 1 egg;
- vegetable oil;
- butter;
- 15 g of greens;
- salt, pepper to taste.
Cooking method:
Cut the fillet into small pieces, add salt and pepper.
Prepare the dough: add salt, flour to a glass of cold milk, egg yolk, stir well and pour in the whipped egg white.
Dip the fillet pieces into the prepared dough and fry in small quantity boiling vegetable oil.
Place the fried pieces of fish on a plate and pour over melted butter. Sprinkle chopped dill and parsley on top.
Serve with potatoes.
Whole stuffed fish
You will need:
700-800 g (carcasses) of medium-sized fish;
- 1/4 cup melted butter;
- 2 glasses white bread, cut into cubes;
- 1 onion;
- small celery root;
- 1/4 cup boiled water;
- salt, pepper to taste.
Cooking method:
Rinse the fish and dry with a napkin. Brush the inside with melted butter, salt and pepper.
Prepare the filling - combine bread with chopped onion and grated celery, add water, mix well and stuff the belly of the fish with this mixture, sew it up with thread.
Place the carcasses on a greased baking sheet and place in a preheated oven. Bake until done.
The finished fish should flake easily with a fork.
Fish baked with pasta
You will need:
500 g fish fillet;
- 200 g pasta;
- 2 glasses of milk;
- 3 tbsp. spoons of flour;
- 50 g cheese;
- butter;
- salt, pepper to taste.
Cooking method:
Prepare milk sauce– mix flour with butter, heat a little, dilute with milk, slowly adding it and stirring, boil, adding salt and sugar to taste.
Boil the pasta, drain the water.
Divide the fish into pieces and fry on both sides. You can not fry the fish, but boil it.
Place fish in a greased frying pan, pour milk sauce over them, sprinkle with grated cheese, pour over oil and bake in the oven.
Fish pizza
You will need:
Flatbread made from ready-made yeast dough;
- 75 g fish;
- 10 g mayonnaise;
- 10 g onions;
- 25 g canned tomatoes;
- 30 g cheese;
- canned olives.
Cooking method:
Grease the flatbread with mayonnaise and place pieces of boiled fish on it, fried on top vegetable oil chopped onion, canned tomato. Sprinkle with grated cheese and garnish canned olives. And bake for 8-10 minutes in the oven at 300 C.
Fish fries
You will need:
Small fish or thin pieces of fish;
- parsley;
- butter;
- flour;
- egg;
- milk;
- lemon juice;
- breadcrumbs;
- salt, pepper to taste.
Cooking method:
Prepare green oil- Grind the butter with a small amount lemon juice and chopped parsley, put in the refrigerator.
Salt small fish or thin pieces of fillet, roll in flour, moisten in a mixture of milk and egg, roll in breadcrumbs, place on a greased baking sheet and bake in the oven until cooked.
Place the finished fish on a plate with a piece of green butter on it.
Garnish with fried potatoes in strips or cubes.
Lesson No. 4 Topic: Technology of preparing fish dishes. The importance of fish dishes in nutrition. Methods of heat treatment of fish. Boiled, stewed, stewed dishes.
Goals:
Educational: - introduce students to the technology of preparing fish dishes. Boiled, stewed, stewed.
Educational:- form and develop cooking skills; develop performing skills and creative abilities.
Educational: - instill aesthetic taste when decorating ready meals, attentiveness, culture and accuracy skills when performing work; fostering mutual assistance and respect for each other.
Planned results: - know the technology of preparing fish dishes..
Interdisciplinary connections: -physiology of nutrition,
Teaching method - lecture.
Form of organization of educational and cognitive activity of students: frontal.
Lesson type: Lesson on acquiring new knowledge
Equipment: Notes, textbook.
Lesson progress: I. Organizational point:
Greeting students.
Checking students using the magazine;
II. State the topic and purpose of the lesson.
III. Learning new material.
The importance of fish dishes in human nutrition.
Fish dishes– a source of complete, easily digestible protein. Valuable unsaturated fatty acids enter the human body with fish oil. Fish dishes are rich minerals(sodium, potassium, phosphorus, iodine, sulfur, iron, chlorine, copper) especially dishes prepared from sea fish. Vitamins A and D are found in large quantities, and some types of fish contain vitamins B 1 and B 2.
Changes that occur during heat treatment:
During the heat treatment process, fish undergoes complex physical and chemical changes. When boiling and frying fish, proteins coagulate, collagen protein, fat, vitamins and extractives change, water is released, and the weight and volume of the fish changes. As a result of heat treatment, the digestibility of fish increases, tissue fibers soften and bacteria that can be contaminated with semi-finished fish products die.
Fish contains proteins that are soluble in water, which when heated to a temperature of 35 ° C begin to coagulate (denature). This process ends when the temperature reaches 65 °C. Curled proteins in the form of light foam appear on the surface when cooking fish. Fish contains collagen, which is almost entirely the connective tissue. Fish collagen is less stable than meat collagen. At a temperature of 40 ° C, it coagulates and transforms into glutin, which is a sticky substance that is easily soluble in hot water, due to which saturated fish broths form a jelly when they solidify. Fish gluten can retain water to a greater extent than meat gluten, so when cooked, fish loses less weight than meat.
Changes in the mass of fish are 18...20%, i.e. half that of cattle meat. The main part of these losses is water.
Methods for cooking fish: cooking, poaching, stewing, frying in the main method, frying in a large amount of fat, baking.
Boiled fish. Almost all types of fish are boiled: small fish - whole; large - round or portioned pieces. However, experienced gourmets do not recommend some types of fish for cooking. These are carp, bream, carp, navaga, eel and lamprey. The broth from these fish turns out to be bitter, and the meat itself will not please you with an excellent taste. It is also undesirable to cook crucian carp and smelt.
When cooked, the fish proteins coagulate (denature) and release some of the water and extractive substances that go into the broth, as a result, the weight of the fish pieces decreases by 16-20%.
When cooking fish, perform following rules:
1. Before cooking, the skin on portioned pieces is cut in 2-3 places to prevent deformation.
2. The pieces are placed in one row, skin side up, and filled with hot water so that the fish is covered by 2-3 cm.
3. Add randomly chopped aromatic roots, onions, salt, and spices to the water.
4.Sea fish or fish with a specific smell are boiled with the addition of spices, brine and pickled cucumber peels. This broth is boiled for 5-7 minutes and the fish is dipped into it.
When cooking river fish It's good to add white wine.
They'll bring you trout!
They immediately ordered them to cook,
As you will see: they turned blue -
Pour a glass of Chablis into your ear... (A.S. Pushkin)
Here Pushkin describes “au bleu” - French way cooking fresh fish, usually trout "truite au blue", when live or very fresh fish placed in a boiling broth that turns her skin a metallic blue. Wine is added to consolidate this effect and not have a pleasant smell.
5.When cooking fish, cover the dish with a lid. After the liquid boils, remove the foam and then cook the fish without boiling at a temperature of +85-90 °C.
6. Cooking time for portioned pieces and whole carcasses (weight 150-200 g) is 12-15 minutes.
7. The readiness of the fish is determined by piercing the pieces with a chef's needle. If it easily enters the flesh and clear juice appears from the puncture, then the fish is ready.
8. You need to cook the fish until full readiness, strictly observing the cooking time.
When serving, the fish is topped with sauce: tomato, tomato with vegetables, white main, sour cream or Polish.
Boiled potatoes or mashed potatoes are served as a side dish.
Yield rates for one serving: fish - 75-100 g (according to columns I and II), side dish - 200 g, sauce - 50 g.
When releasing, the fish is placed on a plate skin side up, a side dish sprinkled with oil is placed on the side, and the sauce is poured over the fish or served separately. The side dish is decorated with sprigs of herbs or sprinkled with chopped herbs.
Poached fish. The fish is poached in its entirety, in portioned pieces, cut into round pieces or into pieces of fillet with skin. Poaching time is 10-15 minutes for portioned pieces and 25-45 minutes for whole fish.
The pieces are laid skin down, and if it is removed, then in the place where the skin was, then the thick part of the pieces will be cooked in liquid, and not steamed.
The fish is poured with a small amount of water or hot broth made from food fish waste. Add aromatic roots, onions, spices, and citric acid.
The broth obtained from poaching fish is used to prepare sauces. Depending on the type of sauce, the dishes are called: fish in tomato, fish in brine, fish in Russian, etc.
Questions.
1. What rules are followed when cooking fish? (Answer: portioned pieces the fish are cut in 2-3 places. Place the fish skin side up, pour 2-3 cm of hot water, cook with the lid closed, and after boiling, reduce the heat)
2. Name the range of dishes from boiled fish. (Answer: boiled fish)
3. What is poaching fish? How is it different from cooking? (Answer: poaching is cooking in a small amount of water. Poached fish tastes better than boiled fish, because with this method of heat treatment, nutrients are more fully preserved)
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