How to cook river fish. River fish dishes

How to cook river fish How to cook river fish, which usually has a lot of bones, and therefore cooking river fish is much more difficult than their relatives caught at sea. Nevertheless, you should not give up river fish: its meat is lean, very tasty and healthy. It is calorie-free and easily digestible. Doctors advise introducing it into the diet of people weakened after illness, as well as those who have problems with the heart and nervous system. Diseases such as ulcers with gastritis will not be contraindications for eating river fish, of course, in reasonable quantities, baked or boiled. HIDDEN THREAT River fish from the carp family such as asp, rudd, chub, tench, bream, crucian carp, roach, sabrefish, ide, bleak and carp can be affected by a parasite dangerous to humans (opisthorchid). It's quite difficult to get rid of it. Therefore, cook the fish for at least 20 minutes in boiling water, and fry in small pieces in a frying pan with a lid. It is not recommended to dry and salt fish of this family at home. SWEET IS THE Ruff, AND THERE ARE LOTS OF BONES There are a great many varieties of river fish, and it is not surprising that housewives are often at a loss when it comes to cooking. However, it is enough to learn a few basic principles, and then it will no longer matter which representative of freshwater is in front of you. So, when cutting a pike perch or perch, the dorsal fin is cut out first, shallow cuts are made on both sides, and then, grabbing it, the fin is torn out in the direction from the tail of the fish to the head, and then the fish is cleaned and gutted. The main thing is to remove the liver and gall bladder without damaging it. Otherwise, the bile will spill and the finished fish will taste bitter. If liquid does get on the meat, rub it with coarse salt. After this, the remaining entrails and gills need to be removed from the carcass, and the film that covers the vertebral bone is cut lengthwise. The gutted carcass is washed in cold water several times. If you need to remove scales from a perch or tench, you can immerse the fish in a container of hot water for a few seconds, and then with cold water and scrape off the scales with a knife. The situation is simpler with catfish. It has almost no scales, so it will be enough to make a few movements with a knife “against the grain.” Often catfish, especially large ones, smell like mud. (By the way, pike, bream, carp, and tench are also guilty of this). To get rid of the smell, you need to pour lemon juice on the fish 10 minutes before cooking. There is another problem with carp - it has very few scales, but a lot of small bones. It’s good if it’s used for minced meat - you can simply grind the cleaned carcass, they won’t be felt. If you are going to fry the carp, then you can make several cuts along the entire length and put the fish in oil in a hot frying pan - the bones will seem to dissolve, only the most tender fillet will remain. SEASONINGS AND SAUCES How to season river fish is a matter of taste. You can mix oils and herbs, dry spices and salt. Olive oil goes with any fish. After washing and wiping the carcass dry, grease it outside and inside, it will be more juicy and covered with a golden brown crust. Lemon will remove excess fat from the fish and rid it of the unpleasant smell of mud. If you stuff the carcass into slices, the meat will acquire a fresh, spicy flavor. Spicy herbs such as green dill, rosemary, marjoram, oregano, tarragon, parsley, dill and mint go well with fish. They are added to dressings and sauces, when stuffing fish they are mixed with butter, and they are also added to fish pates. Aromatic salt will make the fish simply a delicious dish. It’s easy to make: mix coarse sea salt, a sprig of rosemary and the zest of half an orange in a mortar. It is also good to add lemon zest and three black peppercorns to the salt. The dish will acquire an exquisite taste if it is seasoned with salt mixed with a pinch of lavender flowers. THE CHOICE IS YOURS! Stale fish is usually immediately visible - it is very sticky and smells bad. But sometimes you have to choose the best one that doesn’t seem bad at first glance. You can safely take fish if: 1) the eyes can be transparent or black, clear, bright but not cloudy in color 2) the carcass is elastic and dense; when pressed with a finger, no dents should form 3) the scales should fit tightly to the skin and be shiny and smooth 4) the gills of the fish have a pinkish or red color 5) the tail of the fish should be slightly wet and elastic, a curved or dry tail indicates that the fish is not fresh SECRETS OF THE CHEF If you are not going to immediately cook freshly caught fish, you need to take care of its storage. To do this, you can wrap the fish in nettles or soak a cloth napkin in a saline solution and put it in the refrigerator. The carcass can be stored in this form for no more than a day. For long-term storage, it is better to freeze it. You need to defrost the fish slowly, avoiding exposure to hot air or water; first wipe the cutting board with a slice of lemon and then it will not smell like fish. Cut off heads, tails and fins can be used for broth. It is recommended to pepper and salt the fish no earlier than five minutes before cooking. To get rid of the unpleasant smell when frying fish, raw potatoes, cut into slices, added to the frying pan will absorb it. When cooking, it is recommended to add a little milk or three tablespoons of vodka to fish broth or fish soup; the pieces of fish will be softer and tastier, and the broth itself will be more aromatic. CRUCCIANS UNDER A FUR COAT - crucian carp -4 pcs.

Very small fish can be dried or cold smoked - as a result we get an ideal snack for beer :)).

Small fish are well eaten by poultry, if you have one on your farm. You can give small fish to feed cats.

As a last resort, you can fry it in a frying pan in a large amount of vegetable oil, and you will get these unique fish chips :)).

If the fish is very small (up to 5 centimeters in length), then the following dishes can be prepared from it.

1) The fines are washed (no need to clean them) and placed in a frying pan. They fry and after the fish is almost ready, break the eggs into the frying pan. It is necessary to pour eggs over all the fish in the frying pan. Add some salt, pepper (as you like) and that’s it, the dish is ready. It turns out like a fish fried egg.
2) If the fish is a little larger in size, then it can be salted in half-liter jars (in brine) and placed in the refrigerator (or a cool place). It will be very good with potatoes at any time.
3) Add some more salt and dry it in the oven. This makes such a great snack for beer lovers (think bags of dried anchovies).
4) by the way, the heavily dried fines can then be added as seasonings to other dishes (soups, for example), you just need to grind the fines first so that it turns into such a fine flour-like mass.

Bon appetit!))

How to cook small fish deliciously and quickly.

Lately I have been making delicious roasts from small fish. I spotted this unusual way of preparing small fish somewhere on the Internet, and I really liked it for its simplicity.

The procedure is as follows.

1) Small fish do not need to be gutted or beheaded. Therefore, we place the fines in a colander and quickly rinse them under a strong stream of water. Let the water drain well from the colander.

3) Now we tie the bag with a strong knot so that there is air in it. We turn the bag over several times in different planes so that all the fish are coated in flour.

4) Heat the vegetable oil in a deep saucepan and place the small fish very tightly, maybe even in several layers. Let the fish fry on one side, without covering it with a lid.

5) While the fish is fried over low heat, prepare a couple of large onions. Cut the onion into half rings and immediately place it on top of the frying fish. Now be sure to cover the saucepan with a lid and wait for the onion to become transparent and soft.

6) Open the lid and, using a wide spatula, carefully turn the fish and onions over so that the fish is now on top and the onions are at the bottom of the pan.

7) Cover the roast fish again with a lid and leave on the lowest heat for about ten minutes.

I like to add a small piece of butter + a little ground allspice + a tablespoon of garlic powder on top of the fish before the end of frying. But it turns out delicious even without these additions))

Ready fish with crispy onions is good served with hot boiled potatoes. Don't forget about fresh cucumber and dill. I wish you bon appetit))

Recipes for river fish in the oven, slow cooker and smokehouse. Salted and marinated river fish. Fish cutlets, pancakes with caviar, fish pies.

River fish is a product that must be present in the human diet. A large number of its species are available in fish markets and supermarkets, from inexpensive crucian carp to elite trout. How to cook river fish so as not to spoil its taste and preserve all its beneficial properties.

River fish: main species. benefit

There are a lot of freshwater fish species. But most often for food consumption a person uses:

crucian carp (silver and gold)
carp
burbot
perch
zander
silver carp
trout

River fish contains many nutrients necessary for humans and beneficial for the body:

Animal protein. Unlike protein obtained from pork or beef, fish protein is easily digested and almost completely, 98 percent, is broken down during metabolism into amino acids needed by the human body for the construction of new cells. One of these amino acids is methionine.
Fats. There is significantly less fat in river fish than in sea fish, up to 2-4 g per 100 g. They are mainly represented by polyunsaturated fatty acids Omega-6 and Omega-3, which are easily digested and are not stored in reserve.
Vitamins and minerals. River fish contains vitamins A, E and D, as well as iodine, iron, calcium, potassium, zinc, selenium and phosphorus.

IMPORTANT: River fish is a dietary product. 100 g of fillet contains only up to 100 kcal.

Regular consumption of river fish contributes to the normal functioning of many body systems:

cardiovascular
nervous
digestive
musculoskeletal
visual

In addition, freshwater fish is a product for cancer prevention.

So, if any type of river fish was bought in a store or brought by your husband from fishing, it’s worth finding out what tasty things to cook from it.

Homemade river fish soup recipe

Ukha is a wonderful light fish soup. Today, housewives are sophisticated, choosing a variety of expensive fish for him, even red ones. Our ancestors cooked fish soup from what they caught themselves in nearby rivers. And this did not stop the soup from being amazingly tasty.
Freshwater fish soup can be prepared from:

water – 2 l
fish fillet (perch, ruffe, catfish, burbot, other types, two at a time are possible) – 800 g
potatoes – 3 pcs.
carrots – 1 pc.
bulbs – 1 pc.
dried and chopped parsley root - 1 tbsp. spoons
parsley, dill
bay leaf
salt and pepper

The fish is processed: washed, gutted, gills removed, cleaned if necessary, head and fins removed.
For river fish soup, the broth is not boiled separately; along with the fish, potatoes cut into small cubes, chopped onions, grated carrots and parsley root are immediately dipped into the water.
Carrots and onions for fish soup are not fried. But in order for carotene to be better absorbed, it is recommended to sprinkle raw grated carrots with some heated vegetable oil.
When the river fish soup boils, the foam is constantly removed from it, otherwise the broth will be cloudy.
The fish soup is cooked for 20 minutes, it is filtered. Small fish are removed, large fish are cut into portions.
Before placing vegetables and fish back into the broth, it is clarified, for example, with egg white.
Boil the fish soup with vegetables and pieces of fish for another quarter of an hour. After turning off, add chopped herbs to the soup and cover it with a lid.
In 10 minutes, river fish soup will be ready to serve.

VIDEO: EAR FROM THE HEAD OF A SILVER

How to bake river fish in the oven, recipe

If you properly bake a more or less large freshwater fish in the oven, it will retain maximum of its beneficial properties, it will turn out very tasty and beautiful, with a pleasant golden color.
To bake carp, for example, you will need:

carp carcass
lemon – 1 pc.
vegetable oil – 2 tbsp. spoons
salt and pepper

Products for the dish.

After washing and cleaning, the capra carcass is dried.

Rub the carcass inside and out with salt and pepper.

Abdominal spacers.

The fish is cleaned, gutted (the gills must be removed), and washed thoroughly.
The head of the carp is left.
Vertical cuts are made in the back of the carcass.
Rub the back of the carcass with a mixture of salt and pepper. If desired, you can use any seasonings suitable for fish.
They also rub the inside of the belly of the carcass, insert spacers made of toothpicks into it so that the fish is cooked from the inside.
Lemon cut into thin rings is inserted into the slits.
Vegetable oil is used to lubricate the oven deco and the carp itself.
Bake the carp at 180 degrees for about 1 hour.

Baked carp: dish design option.

River fish and potatoes in the oven: recipes

As a dish on a holiday table or just for dinner with your family, you can serve bream baked with potatoes. It’s very convenient, because bream weighs about 2 kg, hope that’s all, and there will be no need to come up with a side dish for it. Take:

bream – 2 kg
potatoes – 1 kg
fat sour cream - 200 g
grain mustard - 1 tbsp. spoon
olive oil – 4 tbsp. spoons
lemon – 1 pc.

To prepare the dish, you will need a deep baking dish and foil so that the potato bed certainly does not stick to the bottom of the pan.
First, process the potatoes: wash, peel, cut into circles about 1 cm thick.
Place the potatoes on the deco.
The bream is washed, its entrails and gills are removed, and its scales are removed.
Oblique cuts are made on the belly of the fish.
Rub the bream with olive oil and a mixture of salt, pepper and fish seasoning.
The inside of the belly of the fish is also rubbed. You can stuff it with several potato mugs or make spacers from toothpicks.
Lemon cut into thin, translucent rings is inserted into the cuts of the fish.
They make a sauce from sour cream and mustard, and smear it on both bream and potatoes.
Take 200 ml of boiled water and pour it into a baking dish as if under potatoes.
Bake the dish for 1 hour over medium heat, the oven temperature should be maintained at 180 degrees.
When serving bream on a potato bed, you can sprinkle with fresh chopped herbs.

VIDEO: Baked bream with potatoes

River fish in sour cream in the oven: recipe

In the oven, in a sauce of sour cream and herbs, you can cook a large freshwater fish - silver carp. Minimum products needed:

silver carp (pieces of carcass) – 1 kg
sour cream – 300 g
garlic – 3-4 cloves
ladles lemon juice
dill greens
salt pepper
vegetable oil for greasing the pan

Preparing silver carp fillets.

Sour cream sauce.

The products are ready for baking.

The silver carp is large, so that it is baked from the inside without being too dry on the outside; it is cut into portioned pieces.
These pieces are rubbed with lemon juice and a mixture of salt and pepper. Let them marinate for 2-3 hours.
The sauce for the dish is prepared with sour cream, crushed garlic and finely chopped dill.
While the oven is heating up to 200 degrees, grease a baking sheet with sides with vegetable oil. Place pickled silver carp on it and pour sour cream sauce over it.
Bake silver carp in sour cream for 45 minutes.

Recipe for baked river fish in foil

Pike baked in foil is a dish for the holiday table that is sure to surprise guests. For him they take:

pike – 1.5 kg
sour cream or mayonnaise – 200 g
carrots – 1 pc.
onion – 1 pc.
garlic – 2 cloves
tomato – 1 pc.
olives – 100 g
lemon – 1 pc.
salt, pepper, herbs

The first stage is preparing the pike. The entrails and gills are removed from the washed carcass. Clean fish from scales. The pike will be baked with its head.
If the fish smells strongly of mud, rub it with lemon juice and leave for an hour.
Peel onions and carrots and lightly sauté. The tomato is blanched and cut into rings.
Prepare the sauce: sour cream or mayonnaise (you can mix them) combine with garlic and herbs passed through a press.
Place the pike on a baking sheet lined with foil.
Vegetables are placed inside and around the pike. Pour sour cream sauce over the fish and wrap it in foil.
Pike with sour cream and vegetables in foil is placed in an oven heated to 220 degrees for 45 minutes. To make the dish more beautiful, so that the skin of the fish is crunchy, you can unroll the foil 5-10 minutes before the end of cooking.

River fish aspic: recipe

Jellied river fish is a dish for everyone. Who considers it “disgusting”, who literally trembles over the plate until he eats every drop. For the New Year, or for any festive dinner, you can try serving jellied pike perch. Most likely, your family and friends will appreciate this culinary experiment. For 1 kg of pike perch fillet you need:

medium-sized carrots - 2 pcs.
onion – 1 pc.
lemon – 0.5 pcs.
beets – 1 pc.
gelatin in a bag – 30 g
salt, pepper, fish seasoning

Pike perch for aspic needs to be washed, cleaned and disassembled. The head and fins are cut off, but not thrown away. They are needed for the broth. The fillet is cut into portions, rubbed with lemon juice and placed in the refrigerator.
Boil the broth for aspic from fish by-products, carrots and onions for 1 hour.
After this time, all products are removed from the broth and filtered through a fine sieve.
Put the broth on the fire again, this time with pike perch fillet. It cooks for 10 minutes.
Next, the fish fillet is removed, and instead, peeled and finely chopped beets are sent into the broth. It will give the aspic a pleasant pinkish color.
After 10 minutes, filter the broth again. Immediately add gelatin to it. To ensure that the gelatin dissolves completely, keep the broth over low heat and stir continuously.
Place pike perch fillet, cut into rings or shaped carrots into a jellied form. Pour broth over these products. The dish freezes in the refrigerator.

Recipe for delicious river fish cutlets

Fish cutlets made from freshwater fish fillets are a dish suitable for children. The fact is that there are a lot of bones in such fish, and it is difficult for children to eat it in pieces. When preparing minced meat, mother can remove as many seeds as possible. Those that remain will be crushed when filleting and will not be dangerous. A great idea, because healthy river fish should definitely be on the children's menu!

Cutlets can be made from pike perch fillet. They take the following products:

pike perch fillet – 500 g
lard - 50 g
onion – 1 pc.
chicken egg – 1 pc.
loaf – 2 slices
milk – 50 ml
salt, pepper, fish seasonings
vegetable oil
breadcrumbs or flour

Pike perch is filleted. Remove the seeds from it.
The fish fillet along with lard, a loaf soaked in milk, and fried onions are passed through a meat grinder.
If you don’t beat the egg directly into the minced meat, but beat it into a foam in a separate bowl, and then pour it into the chopped fish fillet, the cutlets will turn out fluffier.
Add salt, pepper, and fish seasoning if desired.
Cutlets rolled in flour or breadcrumbs are fried or baked in the oven.
The dish is served with sour cream sauce and a side dish of potatoes and vegetables.

VIDEO: Cooking deliciously - pike perch fish cutlets

Fried river fish in a frying pan: recipes

Fried crucian carp - cheap, simple and very, very tasty! Needed:

small crucian carp - 1-2 for each person present at the table
flour for breading
salt pepper
lemon
frying oil

The crucian carp is washed and gutted. The heads are left behind. Several vertical cuts are made on each carcass.
The smell is removed by rubbing the fish with lemon juice.
Rub the crucian carp with salt and pepper, roll in flour and fry in boiling oil until cooked.

VIDEO: Fried crucian carp with crispy crust

Dishes from small river fish: recipes. Recipe for canned river fish in an autoclave and slow cooker

My husband brought a lot of small change from fishing, what should I do with it? If you have a multicooker at home, it will make delicious canned fish.

You will need:

small freshwater fish – 1 kg
medium-sized carrots – 3 pcs.
onions – 3 pcs.
tomatoes - 3 pcs.
ketchup – 250 g
salt pepper
table vinegar - 1 tbsp. spoon
vegetable oil – 50 ml

Lay onion rings, carrot cubes, prepared fish (very small ones - whole, larger ones - in pieces), tomatoes - in a pre-greased bowl.
All these products are salted and peppered
The multicooker must be set to “Stew” mode.
In a separate bowl, mix ketchup with vegetable oil and vinegar, pour in this mixture when the fish boils.
You can eat these canned foods right away. You can place them in jars washed with soda, sterilize for 40 minutes and roll them up to later be used as a snack or dressing for soups.

Recipe for homemade river fish sprats in a slow cooker

Ideal homemade sprats are made from capelin. But you can also use small crucian carp. Take:

crucian carp – 1 kg
onion peel - 3 tbsp. spoons
black tea bags - 3 pcs.
vegetable oil – 100 ml
salt, sugar, peppercorns
bay leaf – 3 pcs.

The fish is cleaned and gutted, its heads and tails are removed. The carcasses are washed thoroughly. Let them drain in a colander.
Tea bags are used to make a strong brew. Sugar, salt and vegetable oil are added to it.
Place washed onion peels, bay leaves and peppercorns into a greased multicooker bowl. Next, carefully lay out the fish and fill it with tea leaves and oil.
Place the device in the “Quenching” mode for 1.5 hours. Sprats are cooked covered. They turn out golden, soft and very tasty.

Salting river fish at home, like herring: recipes

Herring is delicious to eat with potatoes, as an appetizer with vodka. Salads are also made from it. In order not to buy herring in the store, you can instead use home-salted river fish - bream. They take the following products:

bream – 1 kg
vodka – 50 ml
olive oil – 50 ml
sea salt
ground black pepper
Bay leaf
seasoning as desired (for example, Provençal)

The bream is washed, its entrails, scales and fins are removed.
The fish carcass is cut and the bones are removed.
Rub the fish with salt and pepper.
Place the fish in a deep enamel bowl, add Provençal herbs and bay leaves. Add vodka and olive oil.
The well-grated fish is wrapped in plastic wrap and placed in the refrigerator.
Herring from river fish will be ready in 48 hours.
Cover with cling film and leave in the refrigerator for three days.

Recipes for marinated river fish: recipe

A delicious marinated fish snack is prepared from:

bream, crucian carp, perch – 1 kg
onions – 2 pcs.
wine vinegar – 250 ml
vegetable oil – 100 ml
salt – 200 g
sugar – 200 g
peppercorns – 5 pcs.
bay leaf – 5 pcs.
dried herbs

River fish is washed, cleaned and gutted. Heads and fins are cut off. The spine is removed.
Cut the fish into pieces, place them in a deep enamel bowl, add 200 g of salt. The fish is salted for 24 hours.
Salted carcasses are washed to remove salt residue under running water for 10 minutes. Soak it in boiled water for another hour.
Prepare the marinade: place 500 ml of boiled water over medium heat. Once it boils, add 50 g of salt, sugar, add vinegar, add bay leaf, pepper and dried herbs.
The boiled marinade with dissolved sugar is cooled.
The onion is washed, peeled and cut into half rings.
Pieces of fish and onions are placed in sterile liter or half-liter jars, mixed or layered.
Pour the marinade into the tanks, and on top of it, in a 2 cm layer, add vegetable oil.
Close the jars with plastic lids and place in the refrigerator to marinate for 5 days.

Recipe for smoking river fish

Hot smoking river fish is the fastest natural method. You can smoke crucian carp.
The fish is washed, cleaned, gutted and salted. Salts are taken at the rate of 1 kg per 16 kg of fish. Crucian carp are also rubbed with a small amount of pepper.
The fish is salted in the refrigerator for 1.5 hours, after which it is washed and dried.
For the process you will need a smokehouse with a fire or coals. The fish will be tasty if you add sawdust from an apple, cherry or other fruit tree into it.
Crucian carp, depending on size, is smoked for 30-40 minutes. They are removed from the smokehouse slightly cooled.

VIDEO: Hot smoked pike perch, recipe

Recipes for river fish caviar

Delicious snack pancakes and pancakes, as well as brushwood, are prepared from the caviar of river fish (carp, bream, silver carp).

For pancakes, which can be used instead of bread for first courses, you need:

caviar – 300 g
onion – 1 pc.
egg – 1 pc.
flour - 3 tbsp. spoons
semolina – 3 tbsp. spoons
salt, pepper, herbs

A thick, flowing dough is made from beaten eggs, mashed caviar, flour and semolina. Pancakes are formed by pouring a tablespoon of dough into a frying pan with boiling oil.

Pies with river fish: recipes

River fish pies are made with yeast and puff pastry. You can also bake fish fillet in pita bread.

Layered fish pie is made from:

puff pastry - 300 g
pike perch or silver carp fillet – 400 g
onions - 2 pcs.
garlic – 2 cloves
sour cream - 3 tbsp. spoons
olive oil – 100 g
grated hard cheese - 3 tbsp. spoons
salt, pepper
chicken egg for greasing - 1 pc.

River fish fillets are pre-stewed for 10-15 minutes. Add salt and bay leaf to the water.
The fillet is cooled, finely chopped, mixed with fried onions, sour cream, grated cheese and garlic passed through a press.
Roll out the puff pastry. On one side of it, the fish filling is laid out in a vertical strip.
Form the pie into a roll. Brush it with beaten egg.
Bake the cake for 30 minutes at 200 degrees.

VIDEO: Bream fish pie

Today we’ll talk about how to properly cook river fish. There are probably few people who don’t like fish in general, but there are quite a lot of people who don’t eat river fish because of the specific smell and the large number of small bones. However, these troubles can be avoided if you know some culinary tricks.

Little secrets of cooking river fish

Som Large fish are sufficient, the weight of which can reach up to 50 kg. When choosing, it is better to give preference to small specimens, they are tastier (the smaller the catfish, the tastier).

“Channel catfish” are especially tasty. They have thin skin and are great for grilling.

The main advantage of catfish is that it has no scales, no bones between the muscles, it does not need to be cleaned, just slightly scraped with a knife.

Disadvantages: possible smell of mud, especially in large specimens.

How to get rid of the smell of mud

cooking fish on a fire

10 minutes before cooking the catfish, pour fresh lemon juice over it. Another option is to remove the skin from the fish. To do this, hang the fish on a string (pass it through the gills or eyes), make a thin cut around the head and, grabbing the cut skin with a dry cloth or gauze, pull it off like a stocking.

Carp- fish that are bred in ponds. On sale, as a rule, you can find common carp and mirror carp, which have no scales or with rather sparse round scales.

Carp has tasty, tender meat, but a drawback: there are a lot of small bones.

How to get rid of bones when cooking fish

You can put the carp into minced fish and grind it together with the bones, then the bones will not be felt.

Another option is to fry the fish in hot oil, after cutting the fish along its entire length.

With this method of preparation, the bones will also not be felt, they seem to dissolve.

Perch no less tasty fish than carp. More suitable for frying and preparing first courses, as it contains a small amount of meat. To make the process of removing scales easier, immerse the fish in boiling water for a few seconds before cleaning, then scrape off the scales with a knife.

See how to properly cook bony river fish

Pike Great for fish soup, as well as for frying or smoking, especially small fish soup. Stuffed pike is very good.

However, pike is considered a less tasty fish than perch or carp, but its meat is no less tender than that of these river fish.

As a disadvantage: it often has the smell of mud.

How to get rid of unpleasant odor

10 minutes before cooking the pike, rub it with a slice of lemon.

How to determine the freshness of fish

Fresh fish has bright, shiny scales covered with a thin layer of transparent mucus. The color of the gills ranges from light pink to bright red. The meat is elastic, also pay attention to the abdomen, it should not be bloated.

Washing the fish in a strong solution of salt water before cooking helps eliminate the smell of mud from rudd, lake roach, and crucian carp.
Cold water with vinegar will help rid burbot of its specific odor; soak the fish in it for 2-3 hours before cooking.
To make the skin of catfish, burbot and eel light and clean, spread it with a mixture of salt and ash (1:1) before cutting, keep it like that for 10 minutes, then rinse with running water.
Salt will help make the process of cleaning fish easier. Rub the fish with coarse salt, then during cleaning it will not slip out of your hands.
When cooking, it is better to salt the fish just before it is cooked, then the meat will be more tasty and tender.
To prevent the fish from sticking to the pan during frying and the oil from splattering, sprinkle a little salt on the pan.
A more delicate taste of fish can be obtained by boiling it in water diluted with milk.
If you want to keep the shape of the fish while cooking, tie it with twine and place it belly down.
The special taste of the fish will disappear if you add a little cucumber brine during cooking. For tench and carp, you can add fresh sweet pepper or a pinch of dill.
Sprinkling it with lemon juice or table vinegar 15-20 minutes before frying will help improve the taste of fish intended for frying.
Salted fish should be soaked in frequently changed water, and over-salted fish should be kept in milk, bread kvass or tea.
To stuff pike, it should be cut along the back.

How to cook river fish. Recipes

Fresh river fish on the grill

River fish 4 pcs, lemon, small bunch of dill, onion, cut into rings, salt, pepper mixture, mayonnaise

Remove the gills and entrails, clean the fish, rinse well and rub with salt and a mixture of peppers.

Several cuts are made in the ridge area and a lemon cut into slices is placed in them.

The fish itself is coated with mayonnaise inside and outside. Large quantities of onion rings and 2-3 sprigs of dill are placed in the belly.

Bake the fish on both sides on a grill over hot coals.

Here you can see how to cook deliciously in the oven

Fish baked with potatoes and eggs

Pike perch fillet about 250 gr., boiled jacket potatoes 2 pcs. 1 tomato, 2 boiled eggs,

mayonnaise 2 tbsp. l., cheese, grated on a fine grater 100g. lemon juice 2 tbsp, vegetable oil, white and black pepper to taste.

Wash the fish fillet, dry it, sprinkle with lemon juice, rub with a mixture of peppers and salt.

Fry in vegetable oil until golden brown. Peel the potatoes and cut into slices. Cut the tomato into slices. Grate the eggs on a coarse grater or cut into small cubes, then mix with mayonnaise, add salt, and if desired, add a mixture of peppers, mix everything. Place potato slices on a baking sheet greased with vegetable oil, place pike perch fillet, tomato slices on them, sprinkle each layer with grated cheese. Spread the prepared egg mixture on top and bake in the oven at 180 degrees for 8-10 minutes.

River fish in a rustic way

For 150 grams of fish, 1 egg, 50 ml cream, fresh herbs, salt and pepper to taste.

Take small river fish (crucian carp or perch are suitable), clean, wash and dry. Then roll the fish in flour and place in a frying pan with melted butter, fry on both sides. Mix eggs with cream, pour this mixture over the fish and place in the oven for baking. Sprinkle with fresh herbs before serving.

The most industrious ones should start, for example, with stuffed pike. Alas, you will have to tinker with this fish a lot before you get a great result. To get rid of the smell of mud, the pike needs to be thoroughly washed and left to sit for a quarter of an hour.

in cold salt water. Then the fish should be cleaned of scales, the tail fin should be cut off, the gills should be removed and the skin should be cut just below the head. Next, trim the skin under the fins and remove it, very carefully pulling it towards the tail. After this, use a sharp knife to remove the meat from the backbone, make minced meat from it, stuff the skin with it and tie it with kitchen thread. However, those who are not eager to bother with such a complex procedure can simply buy gutted fish and stuff it with ready-made chopped pike fillets.

Having mastered the wisdom of pike, we begin to prepare trout, which will take much less time to cut. We remove the fins and tail, make cuts along the vertebral bone and around the head, carefully pull out the head along with the bone and remove the fillet from the skin. Unlike pike, trout does not need a lot of spices: their excess kills the delicate taste of the meat and its aroma.

Those who prefer river fish caught by themselves should remember a few simple tips. To deliver

bring the catch home fresh, first remove the gills without damaging the scales, dry the catch in the sun for a couple of minutes, put it in a damp linen bag and cover the contents with nettles or sedges.

Large river fish can be salted - it turns out very tasty. First you need to fillet the catch (be sure to remove the bones) and cut it into pieces. If there are few bones, you don’t have to pull them out. To salt 1 kg of fish you need 100 g of coarse salt and a teaspoon of sugar. Mix salt and sugar, add five peas of chopped allspice and a pinch of ground cinnamon. Then rub the fillet with the mixture, place the fish in a glass or enamel bowl and leave in a cool place for a couple of days. Tender, appetizing fillet is an excellent independent snack, as well as an ingredient in salads.

Double river fish soup

For 4 persons: perch, crucian carp, grayling - 0.5 kg, potatoes - 3 pcs., carrots - 3 pcs., onions - 1 pc., millet - 0.5 cups, salt - 1 tsp, allspice - 3 pcs., bay leaf - 3 pcs.

Clean the fish, gut it, rinse it. Place perch and crucian carp in a saucepan, add 1.5 liters of water, add salt, and put on fire. Cook for half an hour. Remove the fish (you won't need it anymore) and strain the broth. Put millet and carrots cut into rings in it, cook for 15 minutes. Add diced potatoes, whole peeled onion, pepper, bay leaf. Cook for 10 minutes. Remove the onion from the broth and place the grayling cut into large pieces into the pan. Cook for another 5-7 minutes. Serve the soup hot.

Calorie content per serving 250 kcal

Cooking time 90 minutes

7 points

Pike perch rolls

For 4 persons: pike perch fillet - 600 g, champignons - 150 g, processed cheese - 1 pc., onion - 1 pc., bell pepper - 1 pc., soy sauce - 1 tbsp. l., lemons - 1 pc., vegetable oil, ground black pepper, salt

Wash the fillet, dry it, sprinkle with lemon juice, rub with salt and pepper, and leave to marinate for 15 minutes. Peel the onion and chop finely. Fry in vegetable oil until golden brown. Add finely chopped mushrooms, chopped bell peppers, soy sauce. Fry for 3 minutes. Cool. Add processed cheese grated on a coarse grater and mix. Place the resulting filling on the fillet, roll it into rolls, and carefully tie it with thread so as not to damage the fillet. Place the rolls on a baking sheet greased with vegetable oil, add 50 ml of salted water, and place in an oven preheated to 180 °C for 25 minutes.

Calorie content per serving 210 kcal

Cooking time 50 minutes

Difficulty level on a 10-point scale 7 points

Pie with pangasius and pickled cucumber

For 4 persons: pangasius fillet - 500 g, puff pastry yeast - 500 g, onion - 1 pc., eggs - 1 pc., vegetable oil - 2 tbsp. l., pickled cucumbers - 1 pc., seasoning for fish, salt

Wash the fillet and dry. Grate the cucumber on a coarse grater and drain off excess liquid. Cut the onion into thin rings. Beat the egg. Defrost the dough, divide into three parts - two large and one small (for decoration). Roll out large parts. Grease a baking sheet with oil and place one layer of dough on it. On this layer - onion rings, on them - fish. Sprinkle it with salt and seasoning. Place another row of onion rings on top and a layer of grated cucumber on top. Cover with a second layer of dough, pinch the edges. Make thin sausages from a small piece of dough, and use them as a decorative net on top of the pie. Brush with beaten egg and place in oven preheated to 190°C for 45 minutes. Serve hot.

Calorie content per serving 350 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 7 points

Carp in red wine

For 4 persons: carp - 2 kg, onion - 1 pc., vegetable oil - 2 tbsp. l., butter - 50 g, flour - 2 tbsp. l., lemons - 1 pc., dill - 30 g, parsley - 30 g, cilantro - 30 g, semi-sweet red wine - 200 ml, ground black pepper, sugar, salt

Clean the carp, gut it, rinse it, make cuts all over the carcass, rub it with pepper and salt and put it in the refrigerator for 20 minutes. Fry the onions in butter until transparent, add wine, a pinch of sugar, cook, stirring, for 2 minutes. Slice half a lemon. Roll the carp in flour, put lemon slices and herbs inside, fry in vegetable oil on both sides until golden brown. Place in a saucepan, add 0.5 cups of water, place fried onions on top, and place over medium heat. When the contents of the saucepan boil, reduce, cover and simmer over low heat for 20 minutes. Serve in a large dish, pour over the gravy in which the carp was boiled, and garnish with herbs.

Calorie content per serving 295 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 7 points

Stuffed pike

For 4 persons: pike - 1 kg, white bread - 150 g, milk - 200 ml, eggs - 1 pc., onion - 1 pc., rice - 1 tbsp. l., mayonnaise - 100 g, vegetable oil - 1 tbsp. l., dill - 30 g, parsley - 30 g, ground black pepper, salt

Clean the pike without cutting the belly or touching the fins. Separate the head (do not throw it away!), remove the gills. In place of the head, make cuts in a circle, separating the skin. After this, carefully, slowly, remove the skin. Cut the bone at the base of the tail. Gut the carcass. Soak the bread in milk. Finely chop the greens and boil the rice. Grind the fish in a blender. Add bread, onion, herbs, rice, egg, salt and pepper, and grind everything again in a blender. Stuff the pike skin with the resulting mass, without stuffing it too tightly so that it does not burst. Place the stuffed pike on foil greased with vegetable oil, put the head on, grease with mayonnaise, wrap in foil, put in the oven, preheated to 180 ° C, for an hour.

Calorie content per serving 360 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 8 points

River perch in creamy onion sauce

For 4 persons: perch fillet - 4 pcs., small frozen fish - 200 g, onions - 3 pcs., 30% cream - 300 ml, eggs - 1 pc., parsley - 50 g, green onions - 50 g, dry white wine — 200 ml, butter — 50 g, carrots — 1 pc., bay leaf — 5 pcs., black peppercorns — 7 pcs., ground black pepper, salt

Wash the perch fillet and cut into portions. Defrost small fish, rinse well, add 700 g of cold water, bring to a boil, add bay leaves and peppercorns and boil over medium heat for 25 minutes. Remove the fish, pepper and bay leaf (they will no longer be needed), strain the broth and cool. Peel the onion and chop finely. Peel the carrots, wash them, cut into slices. Finely chop the green onions. Beat the egg yolk. Melt half the butter in a saucepan. Put onion and perch fillet there, salt and pepper. Pour fish broth there and add white wine. Simmer over medium heat for 20 minutes. Remove the fish, wrap in foil and leave to cool. Add cream to the mixture in the saucepan and stir. Cook the resulting sauce for 10 minutes over low heat until thickened, stirring constantly. Before the end of cooking, add the egg yolk and green onions. Cook for another 3 minutes. Add the other half of the butter, stir, remove from heat. Pour the fillet generously with creamy onion sauce. Serve the dish warm.

Calorie content per serving 355 kcal

Cooking time 70 minutes

Difficulty level on a 10-point scale 8 points

Grilled catfish

For 6 persons: catfish fillet - 2 kg, vegetable oil - 50 ml, lemons - 1 pc., salt - 1 tsp, ground white pepper

Cut the catfish fillet into pieces about 3 cm thick and place in a pan. Add salt. Squeeze the juice of half a lemon, pepper, and add 50 g of sunflower oil. Mix everything carefully and put in the refrigerator for 15 minutes. After this, place the catfish pieces on the grill. Fry each on both sides until done. You can serve with fresh herbs and lemon slices.

Calorie content per serving 178 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 5 points

Crucian cutlets

For 4 persons: crucian carp - 1 kg, lard - 100 g, eggs - 1 pc., onion - 1 pc., white bread - 200 g, milk - 50 ml, salt - 0.5 tsp, vegetable oil - 2 tbsp. . l., flour - 3 tbsp. l., ground black pepper

Clean and gut the fish. Cut off the tails and heads, rinse in cold water. Place the crucian carp in a saucepan, add a small amount of water, bring to a boil over high heat, reduce heat and simmer for 2 minutes. Drain the water, cool the fish, remove all bones, disassembling the fish with your hands. Add finely chopped onion, lard, bread soaked in milk, egg yolk, salt and pepper to the fish. Mix everything well in a blender. Place the finished minced meat in the refrigerator for 20 minutes. Form small cutlets, roll in flour, fry in a hot frying pan in vegetable oil. Can be served with herbs, olives and a slice of lemon.

Calorie content per serving 290 kcal

Cooking time 50 minutes

Difficulty level on a 10-point scale 7 points

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