How long to cook fish: tips and secrets for cooking delicious fish dishes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fish is a he althy dietary product rich in amino acids, vitamins and microelements. You can cook it in different ways, but the maximum of nutrients is contained in the boiled product. In this article you will find information on how long to boil fish, as well as some interesting recipes.

Principles of cooking fish

Almost all types of fish can be boiled. At the same time, very small varieties are still better to cook in a different way.

Let's consider how to cook fish properly:

1. Aquatic inhabitant cooked whole, as a rule, turns out to be especially juicy. Gutted or filleted fish is cut at an angle of 90 ° in portions. To prevent the pieces from falling apart during the cooking process, a small transverse incision is made on the skin. You need to cook the fish in a small amount of liquid. The best option is when it slightly covers the product. How long to cook fish is described below.
2. When cooking a large fish, it is poured cold slightly s altywater so that it warms up simultaneously with the liquid. Small or portioned fish are dipped in hot water so that it does not boil soft.
3. In the process of cooking a marine life, bay leaves, peppercorns, s alt, herbs and vegetables are added to the water. Onions must be cut into small cubes. The fish will acquire a special taste and aroma, it will not boil if, during cooking, a little lemon juice or table vinegar is added to the broth.
4. Perfectly set off the taste of fresh mushrooms, wine or lemon juice added during the cooking process. Do not allow the liquid to boil vigorously. It is recommended to remove the fish just before serving. The remaining broth is not poured out, it is used to prepare various sauces. You can also boil fish for a couple, in a slow cooker or double boiler.

How many minutes to cook fish?

Fish does not require long-term cooking, otherwise it becomes dry, tough, loses its visual appeal and benefits. There is no single answer to the question, it all depends on its variety and size.

Let's consider how much to cook sea and freshwater fish:

• smelt - 5 min.;
• mackerel and pollock - 10 min.;
• whole carp - 45 min., in portions - 30 min.;
• capelin and catfish – 10 min.;
• perch - 17 min.;
• pangasius - 12 min.;
• stellate sturgeon, sturgeon up to 0.5 kg - 60-70 min., sliced in portions - 30 min.;
• hake – 35 min;
• trout, pink salmon, pike perch – 15 min;
• salmon - 30 min.;
• herring, sterlet, cod, flounder - 20 min.;
• pike - 25 min.

Some tricks of cooking fish

To get a delicious dish, it is not enough to know how much to cook fish. It is necessary to pay attention to some features of this process.

1. S alt the fish at the end of cooking to preserve its taste.
2. To prepare the main dish, fish is poured with hot water at the rate of two liters per kilogram of product.
3. In order for a large fish to cook evenly, it is recommended to cut it into pieces. And small carcasses are cooked whole.
4. Excessive water impairs the taste of the fish, as does intense boiling. The rule here is: less is more.
5. Catfish and sturgeon should preferably be boiled in large pieces and cut into portions immediately before serving. These types are distinguished by the tenderness of the meat, so during the cooking process you do not need to add a lot of spices and seasonings in order to preserve the natural taste.
6. Small fish should not be put into boiling water. From a sharp temperature drop, the delicate skin will burst, as a result, the dish will lose its appearance. Among other things, the broth will become cloudy. The carcass, cut into pieces, is dipped into hot water, and small fish into boiling water, but the fire is immediately turned down.

Spices for cooking

If you have decided how many minutes to cook the fish, but do not know what to add to the broth, read the information about seasonings:

1. If the dish is prepared from delicate fish with a mild taste, then the minimum set is usedseasonings White roots and s alt are best.
2. If, on the contrary, the fish has a rich taste (carp, silver carp), carrots, onions, bay leaves and black peppercorns are added during cooking.
3. If the fish is river and has a strong smell, cucumber pickle will help to eliminate it. It is poured into the broth.

Before serving the fish to the table, it is better not to take it out of the broth, but you should not leave it in it for more than half an hour. If the fish was cooked for two meals, then it is better to store it in a container, lightly pouring the broth.

If you plan to use fish broth for making sauces in the future, you should use a minimum of s alt during cooking.

How to determine readiness?

Recipes often contain the phrase "cook fish until tender". How much it? The answer to the question will be considered below.

An important point in cooking fish is to determine the readiness of the dish in time and remove it from the fire. If the carcass is left undercooked, this will not only spoil its taste, but also increase the risk of parasite infestation. On the contrary, if the fish is overcooked, it loses its taste, becomes friable and texture.

To determine the readiness of the product, you can use a wooden stick or a toothpick and make a puncture. If the skewer easily enters the pulp and a clear liquid comes out of it, then the fish is ready. When it is pierced with effort, a cloudy liquid oozes out of it, which means that the fish needs to be cooked.

If the fish is cooked whole, the surest way to determine its readiness is to tryseparate the fin, it easily moves away from the cooked fish.

Another option for determining readiness is based on external signs. For example. Experts say that the eyes of the finished fish turn white and protrude. The degree of readiness of the fillet during the cooking process is determined by the formation of light white flakes of coagulated protein between the muscles.

Cooking fish: a classic recipe

To prepare boiled fish according to the traditional recipe you will need:

• flounder or tilapia loin;
• s alt, black pepper;
• vinegar or juice of half a lemon;
• garlic;
• bulb;
• carrot.

The fish fillets are washed in running water. Place in a saucepan. Pour cold water so that it covers the fish, put finely chopped onions and carrots, put on medium heat. The broth should boil moderately, then add 1 teaspoon of s alt and 1 tbsp. a spoonful of lemon juice. The cooking time is calculated based on the weight of the fish, on average it is 5 minutes. for every 500 g. Once the fish is cooked, it is served with a side dish of vegetables or rice.

To cook pollock soup, you need to take:

• 1 kg of fish;
• 6 pcs potatoes;
• 2 pcs medium sized carrots;
• 1 onion;
• bay leaf, parsley root, allspice, herbs;
• s alt.

Cooking according to the instructions:

1. The fish is cut and offal, fins, head,tail.
2. Put the broth on the fire of medium strength, add s alt, onion, pepper, bay leaf when boiling. Boil for about 15 minutes.
3. The potatoes are washed and cut into cubes.
4. Carrots and parsley root are washed, chopped into strips.
5. Fresh greens finely chopped.
6. Fish, onion, bay leaf are taken out of the pan, the broth is filtered.
7. Pour potatoes in, boil for seven minutes. Then add carrots, parsley root, fish, cut into pieces.
8. Cook for about 20 minutes, add s alt if necessary.

You can also add cereals to the soup, for example, rice or wheat.

Steamed fish: recipe

To cook fragrant and juicy steamed fish you will need:

• fillet of any fish - 700 g;
• soy sauce - 2 tbsp. spoons;
• a few green onions;
• ginger root;
• olive oil.

Instruction:

1. Fillets of fish are washed under running water. Blot with paper towel. Then spread in a container in which the fish will be cooked.
2. Half of green onions are chopped into 3 cm feathers. Ginger root is cleaned and cut into several thin slices. On top of the fish fillet spread the onion with ginger. The container is installed in a double boiler and the fish is cooked until cooked. How long to cook fish? The above information was about the time, which depends on the type of fish.
3. Finely chop the remaining half of the onion. Ginger root is rubbed on a fine grater, it will take about 1 tsp.the spoon. Pour a little olive oil into the pan and cook for 2-3 minutes. fry onions with ginger, add soy sauce and simmer for a couple of minutes over low heat.
4. The boiled fish is laid out on a plate and poured with ginger dressing. Served with vegetable salad, potatoes or rice.

Cooking fish in a slow cooker: time and recipe

Today, a multicooker is an indispensable assistant for many housewives. How long does it take to cook fish in this device?

Cooking a dish can be done in several modes, the time depends on this.

1. Steamer - 20 minutes.
2. "Extinguishing" - 40 minutes.
3. If you want to cook soup, then the necessary ingredients are put into the bowl and the “Soup” program is selected, time is 1 hour.

Consider the recipe for steaming a dish. For cooking fish you will need:

• pollock - 2 pcs;
• fresh parsley and dill umbels;
• seasoning for fish;
• s alt.

Instruction:

1. Fresh or pre-thawed fish is cleaned, tails and fins are cut off. Then cut into small portions and put in a deep bowl. Sprinkle the fish with s alt and spices, mix and leave for half an hour.
2. The required amount of water is poured into a special compartment in the multicooker. Umbrellas of dill and fresh parsley are placed at the bottom of the cooking container, and on top of them - pollock pieces that have absorbed the aroma of seasonings.
3. The container is placed in the multicooker and the program is turned on"Steaming" for 20-25 minutes. The lid is closed and the valve is moved to the closed position. After cooking, the fish is laid out on a dish and served with mashed potatoes or rice.

Boiled fish is a tasty, he althy, low-calorie dish that is recommended to be included in the diet for children and adults, in the diet menu, for weight loss, in the presence of certain diseases and in remission.