Fish food originated in ancient times, and it has dishes from almost all nations. Prepare gifts seas and rivers in different ways: the fish can be cooked and turned up, fry and stew, baked or grilled with sauce. Generally, the type of preparation depends on the type of fish. For example, traditionally fried carp in sour cream, stuffed pike or make patties out of it, and the fish is salted salmon and smoked.

Benefits of fish dishes

Fish no less nutritious than meat, but it is absorbed by the human body much easier. This is a complete source of protein: different varieties of fish contains 13 to 23 percent protein. Very useful fish oil (in particular this applies to the fat of fish found in the cold waters), it contains vitamins A and D, and omega-3 polyunsaturated fatty acids, which are very good for the heart and blood vessels. It is because of the content of omega-3 fatty acids, doctors strongly recommended at least twice a week to include in the menu of meals of oily fish, such as salmon, halibut, tuna, sardines, mackerel.

In terms of cooking fish is good because it is cooked very quickly, much more quickly than meat. Dishes from different varieties of fish can vary greatly in taste that can make fishing very diverse diet.

Once pamper yourself regularly fish dishes could only residents of coastal areas and islands, as well as those who lived near the great rivers. But today every available variety of types and varieties of fish: sea, river or lake.

The variety of dishes

Fish cuisine is very diverse. Fish can be prepared a variety of snacks Low calorie snacks Soups and main courses, fish can be dried, jerk, smoke and salt in many ways, turned into ground beef and use as a filling for pies. It should be borne in mind that each species of fish has its own characteristics, which determine which methods are best used cooking:

• The fish are boiled sturgeon (including a couple), fried, baked on the grill and in the oven, as well as smoked;
• Fish salmon is ideal for pickling. Furthermore, salmon can be cooked on the grill, cook or bake;
• Fried smelt and smoked;
• Carp and carp fry, stuffed, less boil;
• Qarase fried or baked in cream Smetana: untold riches of Russian cuisine ;
• Pike and perch are great for soup and jellied. These varieties of fish as delicious when baked;
• Herring is used for salting, sometimes the fish is marinated and fried;
• Cod fried, boiled, baked with sauce and meatballs made from it Cutlets: a variety of national cuisines , Dumplings or meatballs;
• Halibut is good stewed and baked in wine sauce;
• Pike stuffed and used to prepare dishes from cutlet weight;
• Fried and smoked mackerel.

Boiling fish

Cooking fish has its own characteristics. This treatment is suitable for almost all kinds of fish other than carp, carp, bream, smelt, saffron cod and carp. When cooking fish pieces should be barely covered with liquid. This liquid can be not only water, but also a fish soup, spicy broth diluted with cucumber pickle and even milk. Sometimes vinegar added to the water (for example, when cooking a carp or trout) or dry white wine.

Cooked fish at low boil. After cooking the fish to be cool in the broth.

Pripuskaniya

Pripuskaniya - common method of cooking fish in a sealed container on the stove or in the oven. It is different from cooking in that the liquid used quite a bit, as a result of extractives fish do not go into the broth and the fish get juicy and fragrant.

So you can cook the fish whole or in portions. Some varieties of fish such as cod, catfish or carp pripuskayut in beer, for the preparation of other varieties use dry white wine or champagne. Sometimes the fish turned up with porcini mushrooms or mushrooms. The remaining broth is usually used for cooking the sauce.

Steaming

Boiling fish for a couple of saves it all nutrients. The taste and texture of food, steamed, always get canceled. This kind of heat treatment is recommended for sturgeons and other species of fish with a delicate meat. However, a couple can be absolutely any fish boil.

In the water for cooking, you can add the bay leaf, herbs, cucumber pickle or dry wine - all these supplements will enrich the taste of fish, steamed. Finished fish served in its natural form or with a sauce with vegetables.

Roasting

For frying suitable for almost all kinds of fish. There are two basic ways to frying. For example, fish can be fried in a small amount of oil. So you can cook a small fish or portions that solyatsya, pepper and paneer with flour or breadcrumbs. In the same way you can prepare and articles of minced fish.

Fish fillets and small fish such as sprat, smelt and saffron cod, fried in deep fat. Before frying the fish in boiling oil paneer with flour or bread crumbs or coated with batter (batter).

Grilled fish

Very tasty grilled fish. In the summer, the season of picnics, many prefer the traditional meat shashlik fish cooked on the grill. Small fish baked whole big - portions, steaks.

For grilling it is recommended to use fatty fish. Ideal, for example, salmon. Before cooking the fish pieces are marinated for half an hour in a mixture of lemon juice, vegetable oil, salt and spices. Grid necessarily before cooking grease to keep the fish from sticking.

Baking

Bake the fish can be in kind or by a variety of sauces. In the first case it is necessary to protect the tender meat from drying out. To do this, the fish is wrapped in foil, put in a ceramic bowl, wrapped in sheets of leek or cover "shell" of salt. The sauce also protects the fish from the intense heat, leaving it juicy and tender.

The choice of sauce depends on the fat content of fish - lean is best to bake a soft creamy sauces and gravies are suitable for oily tomato, onion, pepper. Often baked fish with vegetables, such as potatoes or tomatoes.

Maria Bykov

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