Frozen char how to cook. Simple: loach ear. Fishing in unclean waters

Want to juicy fish? cook delicious char baked in the oven with spices and vegetables. meat after cooking tender and has a lower fat content than, for example, salmon. The char can be salted, baked, fried and the ear is excellently obtained from it. And smoked char among gourmets is considered a delicacy. When cooking, do not get carried away with spices and additional additives to improve the taste. The meat of this fish, when baked without additional additives, turns out to be tasty and tender. Try it, I recommend it, your loved ones will be delighted. Cooking loach fish in the oven, see below.

INGREDIENTS

Char - 0.7 kg;
Bulb onion - 1 pc. (more than average);
Lemon - 1 Piece;
Celery root - 300 g;
Carrot - 1 pc. (medium);
Butter - 30 g;
Kefir - 100 ml;
Ground black pepper - To taste;
Seasoning for fish - To taste;
Soy sauce - 3 tbsp. l.;
Salt - To taste.

COOKING

We thoroughly wash the fish, clean it from the inside from the insides, cut off the gills. Salt the carcass, water soy sauce, do not forget also about spices. Leave the grated fish to stand for 0.5 hours.
Let's take care of vegetables: cut the onion into half rings, and peel the celery and carrots and rub on a medium grater. Warm up in a frying pan butter, fry the prepared vegetables on it until soft. Salt and pepper to taste.
Now we put the prepared vegetables inside the fish, as well as around it in the form in which the dish will be prepared. I like to fill the places where the fish had gills with lemon slices. Top everything with kefir.
We cover the form with fish and vegetables with a lid and put in an oven preheated to 200 * C for 0.5 hours. That's all, the charr fish is ready, serve it to the table!

Enjoy your meal!

Watch the video below for more delicious fish recipes.

To prepare the dish, you will need the following: char fish - 4 pcs; 4 bulbs; lemon; salt, pepper, thyme - to taste; vegetable oil.

Happy cooking friends!

Char is a fish belonging to the salmon family. His scales are very small, at first glance imperceptible. Because of this, the fish appears naked. He is slightly inferior to palatability salmon or other delicacy species. But there will be no problems with how to cook charr fish, because. all dishes are very tasty. Its meat is tender, light pink and lean.

Stores sell small specimens weighing 1 kg. This size makes the fish very convenient for cooking: it will fit in any oven or pan. One piece is enough for 3-5 servings, just right for family dinner. You can make any dish out of it: fry, stew, bake, cook, etc. Below are a few recipes for how to cook char fish.

Home Ambassador

The easiest way to cook any fish is salting. It will only take a decent amount of time. For this recipe- 10-12 hours.

Ingredients:

char (fish) about 0.5 kg;
4 tbsp. l. salt;
half a medium bulb;
4 bay leaves;
black peppercorns, 3-4 pcs per row;
vegetable oil - 4-5 tbsp. l.

Cooking.

Scrape the fish, remove the insides. Cut off the head, tail and fins.
Rinse, dry.
Cut into pieces 1.5-2 cm thick.
Rub each steak with salt on both sides. No need to regret. In case of salting, the fish can be rinsed, but the shortage cannot be corrected.
At the bottom of the container lies 2-3 peppercorns, onions and half a leaf of lavrushka.
A layer of fish is laid on top.
The char is again covered with spices.
And so on until the end, in layers, until the fish runs out.
Everything is topped with oil.
The fish is put under pressure for 10-12 hours and sent to the refrigerator.

Everything you can eat. It turns out very tasty. By the way, not only char (fish) can be used. Ambassadors' recipes are universal.

Baked char with lemon

One of the most convenient ways to cook fish. No need to stand all the time and check the readiness, worry that the food may burn, etc. Fish char in the oven turns out just fine. This requires a minimum of effort.

Ingredients:

char (fish) - 0.5 kg;
medium bulb;
half a lemon;
spices.

Cooking.

Scrap the loach, gut, remove the head and fins.
Salt, pepper. Spices are used according to your taste.
Onion and lemon cut into thick rings.
Put about 1/3 of the onion on the foil. On top of the carcass of char.
Onion and lemon are also placed inside the fish.
The rest is sprinkled on top.
The foil is tightly sealed and the bundle is sent to the oven.
You need to bake for about 20-30 minutes (depending on the size of the fish) at 200 °.

Char, baked in mustard sauce with potatoes

More hearty option, besides immediately with a side dish. The result is a very tasty char (fish). Recipes can be changed according to your tastes.

Ingredients:

1 small char;
6-8 medium sized potatoes;
200 g cream;
bunch of parsley;
vegetable oil;
2 tbsp. l. mustard, can be used in grains or simple, at your own discretion;
salt and pepper to the taste of the cook.

Cooking.

Scrape the fish, remove the insides.
Grease the mold with oil.
Peel potatoes and cut into thin slices. Put in a baking dish, salt, pepper, drizzle vegetable oil.
cut the fish into large pieces and put on potatoes. Salt a little.
Prepare the sauce. To do this, in a cup you need to mix finely chopped parsley, mustard and cream.
Pour sauce over fish and potatoes.
Bake for 40 minutes in the oven at 180°.

Char, baked in wine sauce

There is another way to cook a very tasty dish at minimal cost. This one is more festive.

Ingredients:

char - 1 pc;
dry or semi-dry white wine - ½ cup;
200 g sour cream;
salt;
vegetable oil.

Cooking.

The char must be cleaned, the insides removed, and the fins cut off. After all preparatory operations, rinse and dry the carcass.
The fish is rubbed with salt on all sides.
A deep baking sheet is smeared with vegetable oil, char is placed there. The form is sent to the oven, heated to 180 °.
After a while, the juice will begin to stand out. They need to water the fish every 3-5 minutes.
After 20 minutes, you need to add wine.
After another 15-20 minutes, sour cream is laid down.
After 5-6 minutes, you need to remove the baking sheet from the oven - the dish is ready.
Serve with a side dish. Pairs very well with char vegetable salads seasoned with vegetable oil lemon juice you can add vinegar.

In this case, a very tender char (fish) is obtained. The photo shows how appetizing it looks.

Char in a slow cooker

lovers modern technology can be suggested next recipe. It is quite simple to perform, but the slow cooker should be able to steam and cook pilaf. In principle, you can do without rice, and use any other side dish at your discretion.

Ingredients:

char (fish) - 1 pc.;
2 medium carrots;
medium bulb;
brown rice - 1 tbsp.;
water - 3 tbsp.

Cooking.

Prepare the loach and cut into large pieces.
The steamer is lined with foil. Charr is laid out on it.
Carrot rubbed on a coarse grater.
The onion is cut into half rings.
The fish is covered with vegetables and loosely covered with foil.
A glass of rice is poured into the multicooker bowl and filled with water.
A container with fish is placed on top.
The multicooker switches to the mode of cooking pilaf and steaming.
After 50 minutes, the dish is ready.

Steamed char is juicy and tender. Onions and carrots give it a special flavor. By the way, steam dishes very useful for the body.

Fried char

One of the simplest and delicious way ov cooking fish - frying. For this, non-roof fish are suitable, because. they are easy to clean and wash.

The loaches are scraped off, the insides are removed. Then rubbed with salt, pepper and various spices, seasonings for fish can be used. The char is left to marinate for 15-20 minutes. Then the pieces are rolled in a large amount of flour and fried. When serving, you can decorate the dish with fresh herbs.

The result is a fragrant char (fish). Photos give an idea of this simple, but delicious dish. Can be used as a garnish various vegetables, for example, potatoes, mushrooms, etc. Salads will also be good.

Char is a small red fish from the salmon family. This is a very tasty and healthy product for the human body. Most often, so that it does not deteriorate quickly, they choose the option of salting fish carcasses. There is available recipes how to salt char fish at home, each of which is worthy of attention.

Preparing for salting

Before salting the char, they wash it, let the water drain, and remove excess moisture with paper towels. It is allowed to immediately free from scales, especially since this type of fish has little of it. It is also possible to leave the scales and remove the skin 12 hours after the product has been salted. Regardless of what is chosen - to remove the scales or not - the fins with the tail and the head must be cut off. After that, the washed char fish is cut in half to remove all the bones and salt without them. Take a paper towel again and remove the moisture. Then the semi-finished product is ready to be salted.

Tip: frozen char should be thawed gradually before cutting, moving from the freezer to the refrigerator and later to the kitchen table. It is better not to defrost completely. But fresh fish is better to freeze slightly - all this helps to facilitate labor when processing the carcass.

Variations to choose from

The list of popular methods - how to salt - is based on the nuances with the additives included in the recipe. In any case, they are prepared based on individual preferences, time frame, amount of fish:

Dry salting with lemon slices.
Creamy char in brine.
Express option to salt under oppression.
Three-day ambassador of frozen raw materials.
Salting caviar.

Dry salted lemon variant

This method differs from others in its lemon additive and lightly salted taste.

To salt, you will need:

Step by step preparation:

1. To salt, the carcass prepared in advance is cut in portions or placed so that it fits completely into the dish in which the salting will take place.
2. Separately, a sugar-salt mixture is made, with which the filet is rubbed (100 g: 1 kg).

1. The dishes are hermetically sealed and placed on the shelf of the refrigerator from evening to night.

1. In the morning, the skin is removed from the fish, and if the scales were cleaned in advance, then this item should be skipped.
2. The fish is layered with lemon slices and sprinkled with ground pepper.

Salting is flavored with vegetable oil, hermetically sealed and returned to the refrigerator for about 3 hours. After which the cooked products can be safely served at the table.

Pickled Pickled Butter Recipe

The marinated base allows you to extend the shelf life of the fish. feature this option there will be a delicate creamy aftertaste. How to cook pickled char? For this it takes:

- Lemon juice for marinating (1 piece: 1 kg fillet).

Salt, preferably sea (without additives), coarsely ground - for rubbing slices of char.
Cream + vegetable oil (5:1) - for marinade - at the rate of 60 g per 1 kg of fillet mass.

In a glass (enamelled) bowl, marinate the prepared raw materials with lemon juice for 30 minutes. Then the char meat is rubbed with salt. mixed with vegetable oil the product is poured with cream, covered with a lid or a food film base and sent for two days in the refrigerator. Serve well directly in the marinade brine or, alternatively, wash it off, let it dry a little, additionally cut into large pieces into slices and enjoy the taste.

Fast food recipe

This option will allow you to quickly get salted char, although you will have to endure several stages of its preparation.

- Stage 1: char fillet without skin is poured with cold brine (½ l of water: 3 tablespoons of salt). A small weight is placed on top. Raw materials, therefore, must be salted under the yoke of 1.5 hours.

- Stage 2: the liquid is drained, the fish is placed in vinegar solution(1 tablespoon: 1 glass of water).

- Stage 3: sauce filling is prepared from: vegetable oil (100 ml) + lavrushka (2 leaves) + peppercorns (to taste) + large onion, cut into half rings or rings. Acetic water is decanted, and the char is covered with an oil-onion filling with spices.

Stage 4: the product must be salted room temperature only ⅓ hours, after which the char can be tasted with pleasure.

Three-day from frozen char

The peculiarity of this recipe is that it does not require defrosting, since when salted, char made from frozen raw materials is especially elastic. In addition, this makes it easier to complete the entire procedure for the implementation of the plan. All you need is: chop into pieces and, placing in a bowl, cover with salt. Salts are recommended to be taken "by eye", do not oversalt, in general, it will be salted exactly as necessary. Spices are often added to taste, spices etc. The whole process will take three days. Of these, the first day the char should stand on the kitchen table, in a warm atmosphere. Then you need to put salt for another couple of days on the shelf of the refrigerator. After that, you are allowed to eat.

caviar delicacy

Char caviar at home is prepared in the same way as in other types of red fish. If you need to salt the caviar, the brine method is often used. From granulated sugar, cookery coarse salt(2 tsp: 2 tbsp) and boiled water, hot to the touch, make brine. Loach caviar is placed directly into the brine liquid for ⅓ of an hour. At the end of this time period, the brine merges. Then the caviar is flavored with vegetable oil, which does not have a pronounced smell. Now you need to put the container with the products on the shelf of the refrigerator for about five hours. Once time passes, it becomes usable.

Tip: to make it easier to release the caviar from the films, the bags with it are carefully removed from the peritoneum and lightly scalded, pouring water at an eighty-degree temperature for 180 seconds. Then the product leans back to the bottom of the colander so that the liquid drains completely, and the film bridges curl up and freely separate from the caviar.

After salting, caviar can be stored for several days on a refrigerator shelf, although, usually, it does not have time to deteriorate, as it is eaten even faster.

Salted fish is a delicacy that has not only excellent taste but also high utility. Therefore, do not deny yourself the pleasure of cooking and pleasing yourself and others.

Fish from the salmon category is very successful in cooking and, as a rule, occupies one of the main places of the festive and daily menu. Practical Tips, subtleties and trifles of good cuisine will help you learn how best to cook char. Any hostess, having familiarized herself with recipes fish dishes, will receive a pleasant praise: "Tasty!".

What is the best way to cook fish?

Many dishes are prepared from char, it can be fried, boiled, salted, baked. It can be cooked whole or filleted. The cutting technology is very simple and does not depend on the size of the fish. The first thing to do is well, wash it under running water, then remove the entrails, gills and fins. The tail and head are optional.

The main advantage of the product, which will not spoil the mood of the hostesses, is that the Kamchatsky Golets does not have large scales, so it is not necessary to clean its upper cover. By cutting the carcass into two halves, removing the vertebral bone, you get 2 fillets with skin from one pulp, which can be prepared in the most elementary way.

The fish will turn out delicious, tender and retain useful vitamins, if you follow the simple rules of cooking, these are:

fry the fish in a large amount of oil for no more than 5 minutes, in a moderately heated frying pan;
bake only in foil or parchment paper, preserving its juice and aroma;
do not use spices when salting;
boil big chunks by dropping them into boiling water salt water with the addition of dill or parsley;
use only enamel and earthenware, cast iron pan.

At home, if you want to learn how to cook fish different ways under the power of everyone. Using different ingredients you can give her unique taste and aroma. The main thing is to know the three basic rules that are suitable for cooking any fish. Before eating a product, it must be in water, oil and wine.

Frying Char in a pan is delicious and satisfying

In order for the char cooked in a pan to be tender, juicy with a crispy crust, first you need to go through all the main stages of its preparation - defrosting, cleaning, cutting, removing the water smell. For cooking, fillet with skin is usually used.

After making several cuts on the skin and lightly rolling the fillet in flour, fry it on different sides for 5 minutes in a large amount of hot oil, over medium heat. The main thing here is not to overdo the fish in the pan so that it does not turn out dry. Ready fillet can be poured with white wine.

Baking char in the oven

Medium-sized fish baked in the oven, in a sauce of wine and sour cream, will be the simplest preparation in 30 minutes. To begin with, the fish must be cleaned, rubbed with salt inside and out, put in deep pan, greased with vegetable oil and put in an oven preheated to 180 ° C. The product must be baked for 20 minutes, periodically pouring over the fish juice that stands out.

After the time has elapsed, pour in half a glass of white wine and leave to languish for another 5 minutes. At the end, add 200 g of sour cream, extending the baking for 7 minutes. Oven-baked char goes well with a salad of fresh vegetables.

Salting red char fish at home

Salted red fish is considered versatile, healthy cold snack and goes well with any vegetable. The process of salting at home takes only 20 minutes. AT enamelware lay out the fish fillet with the skin up, sprinkle with a mixture of mixed ingredients, cover with a film and set to salt for 2 days.

For normal salting per 1 kg of carcass, you will need:

sugar ─ 2 tbsp. spoons;
salt - 1 tbsp. l.;
a pinch of lemon zest;
sunflower oil, odorless.

Lightly salted char can be obtained by soaking it in salt for 8 hours. To make the fish softer and tastier, rub it before salting sunflower oil. For piquant taste you can add pepper Bay leaf, garlic.

Char stuffing options

To for any hostess a fish dish was not ordinary and known to everyone, there are recipes that can become the subject of her pride. Satisfying, healthy dish of fish can be cooked quickly and at a lower cost if you use one of the most delicious way of cooking.

At present, people have begun to pay special attention to proper nutrition due to the constant deterioration of food quality. Therefore, for such people, char fish meat can be recommended, although there are more and more such people. The meat of this fish contains a large amount of minerals and vitamins, so necessary for human health. Moreover, char fish meat has excellent taste characteristics. And this means that you can cook delicious dishes from it.

Charr refers to the representatives of the "red" fish. The color of the meat of this fish can change throughout its life, as well as in conditions of changing habitat. The char is a close relative of the salmon family, which has dozens of species that differ in size and shape. As a rule, most salmon species are of industrial interest. Char is brook, lake and lacustrine-brook.

In addition to the fact that char meat is very tasty, it is distinguished by the presence a large number nutrients. As a rule, these are B vitamins, vitamins A, E, K and PP, as well as minerals such as magnesium, zinc, iron, manganese, sodium, calcium, potassium, copper and selenium. In addition, meat contains omega-3 fatty acids. The latter perform the functions of protection human body from various bacteria and microorganisms that can harm the human body. They also help reduce the likelihood of blood clots and blood clots that can lead to diseases of the cardiovascular system.

calories

100 g of char fish contains 135 kcal. Of these, 22 g of protein and 5.7 g of fat. There are no carbohydrates at all.

Compound

100 g of the product contains great amount vitamins, namely:

A - 36 mcg;
B1 - 0.14 mg;
B2 - 0.12 mg;
B6 - 0.3 mg;
B9 - 15 mcg;
B12 - 1 mcg;
E - 0.2 mg;
K - 0.1 µg;
RR - 3 mg.

As well as mineral compounds such as:

Calcium - 26 mg;
Magnesium - 33 mg;
Sodium - 51 mg;
Potassium - 317 mg;
Phosphorus - 270 mg;
Iron - 0.37 mg;
Zinc - 0.99 mg;
Copper - 72 mcg;
Manganese - 0.067 mg;
Selenium - 12.6 mcg.

I definitely want to dwell on selenium, as one of the rarest components. It supports human immunity, and also helps to rejuvenate the body, leading a constant fight against free radicals. Moreover, it prevents the appearance of cancers and minimizes the likelihood of a heart attack.

Selenium takes an active part in the sexual health of the strong half of humanity, increasing potency.

Cosmetic properties and anti-aging effect

Many experts believe that char meat, if eaten regularly, has some effect on human skin. If the fish is properly cooked, then the results of such exposure are visible to the naked eye after a short period of time. The skin becomes soft and silky. Moreover, the likelihood of acne is reduced. Antioxidants found in fish meat help the human body fight various negative impacts on human skin.

There is an increase in cell metabolism, and also strengthens circulatory system organism. Young cells appear somewhat faster, enhancing the rejuvenating effect.

Char meat has useful properties due to:

the presence of a large amount of fatty acids helps the human body in the fight against various inflammatory processes;
reducing the risk of a heart attack due to the regular intake of fish meat for food;
there is a decrease in cholesterol levels and cleaning of blood vessels from blood clots;
increases the saturation of bones with calcium, which makes them stronger;
due to the presence of thiamine, the metabolic process in the body improves, and the production of hormones and enzymes is also stimulated;
performance improvement immune system human, due to the presence of selenium;
people who eat the meat of this fish are much less likely to get sick with malignant neoplasms;
brain cells receive oxygen in a timely manner, increasing the mental abilities of a person and increasing his vital energy.

Harm fish char

Despite the fact that fish meat has unique properties, some category of people should not eat it. Firstly, it is possible to observe individual intolerance to this product, which is accompanied by the appearance of allergic reactions. Secondly, there are cases when fish is grown in difficult environmental conditions. And finally, if the fish is not properly cooked, when the usefulness of the product is minimized. Therefore, frying char meat is not recommended, despite the widespread use of this cooking technique.

allergic reactions

There are separate categories of people whose body does not tolerate the meat of this fish. Such cases have happened, so at the first sign allergic reaction, eating char meat is not recommended. In such cases, you will have to replace the fish with another, at least useful product. And yet, such cases are extremely rare, which is not a small problem for a person.

Fishing in unclean waters

As a rule, such fishing does not bring any benefit to all categories of citizens. If the development of pathogenic microorganisms is observed in the water, then the fish can serve as a source of various fungal and bacterial diseases for humans. In this case, the fish may not get sick. Nevertheless, when buying, you should pay attention to appearance fish carcasses. It should look fresh and not have various spots or tumors, and also have a natural aroma.

The best option is to buy a fresh, live carcass. If this is not possible, then you need to pay attention to the eyes of the loach. They can tell quite a lot. The eyes should not be protruding or very deep. In any case, you should not buy a product whose origin is not known, especially in spontaneous markets where irresponsible sellers can slip a low-quality product, knowing about it. As a rule, any product must go through a certification process. It is this approach that will allow you to stay alive and unharmed, and this is the most important thing.

The task is not only to prepare it, but also to preserve the maximum useful substances. Loach meat is considered dietary product, but this is subject to proper cooking. You should immediately pay attention to the fact that frying, smoking or salting fish is not recommended. Even though it will be tasty, most of the nutrients will be lost. The resulting carcinogens can lead to the formation of malignant tumors, a set of excess weight and deposition of cholesterol. Naturally, no one wants this to happen. Therefore, great attention should be paid to the preparation of char.

Therefore, preparing such a valuable product in these ways is a crime. Greatest Benefit from this product will be only if you cook fish soup from the meat of this fish or bake it in foil. Such techniques are not something new and unknown. Nowadays, most people prefer these recipes.

Charr fish in foil

Recipe Ingredients:

char carcass - 1 kg;
onion - 1 pc;
rosemary;
lemon;
savory.

Cooking technique:

Cut the carcass and rinse thoroughly in water.
The onion is cut into rings and laid out on a foil in a thin layer.
A char carcass is placed on the onion rings, but before that, transverse cuts are made on it.
The prepared dish is sprinkled with lemon juice.
After that, the fish is seasoned with spices.
The dish is sealed with foil.
Fish meat is baked in the oven for 30 minutes. After that, take out the dish and open it, then send it back to the oven to get a golden crust.

Components of the ear:

one carcass of fish;
2 medium sized potatoes;
one medium sized carrot;
2 small tomatoes;
onions - one onion.

Cooking technique:

The carcass is cut, with the removal of the head and entrails.
The potatoes are cut into small cubes.
The onion is chopped into small pieces.
Carrots are peeled and chopped on a grater.
All vegetables are thrown into boiling water and boiled for about 10 minutes.
Pepper and salt are added to the broth to taste, as well as bay leaf.
After that, the fish is lowered into the broth and cooked for about 15 minutes.
Then, peeled tomatoes are added to the water.
Finally, when the fire has already been extinguished, greens, such as parsley, dill or cilantro, should be added to the ear.

How to salt fish at home

At the first stage, they prepare the fish for salting. To do this, the fish is removed from the head, entrails, tail, fins and scales, after which the fish is thoroughly washed under running water. At the same time, such parts of the fish as the head, tail and fins are not thrown away, since the most useful fish soup can be cooked from them.
Then the carcass is cut lengthwise and all bones are removed from it. However, the skin should not be removed.
In a separate bowl, you need to mix salt and sugar, after which pieces of fish are carefully laid out on this mixture. Depending on how long the fish will be in a mixture of salt and sugar, you can get finished product different salinity. AT this case It all depends on personal preference.
The dishes are covered with a lid and set somewhere for a day in a cold place. Although you can hold it longer, which can guarantee its safety. In any case, if the finished product is too salty, it can be soaked in water.
Not earlier than a day later, fish can be eaten. Serve the fish on the table, having previously peeled it and cut it into suitable parts.

Alternatively, after that, the pieces of fish can be put on a plate and poured with sunflower or olive oil. In order for the fish to get the necessary aroma and soak with oil, it is recommended to hold it in a cold place for about 3 hours before serving.

Scientists have found that one hundred grams of this meat contains daily rate vitamin E. Human health should always come first, and it depends on proper nutrition.