Belfish: what kind of fish, how to cook? White salmon: recipes with photos. Cooking white salmon in the oven

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

The white fish lives in the north of the Caspian Sea basin. What kind of fish is this? It belongs to the salmon family, to the whitefish group, has two subspecies: nelma and white fish. At the moment, the species is on the verge of extinction. The permanent habitat is the Caspian Sea, but it goes to the Volga or the Urals for spawning, where it lives for a long time.

Appearance

The whitefish is large, more than a meter long and about twenty kilograms in weight. It has a silvery color, which turns dark blue on the back, and silver-white on the abdomen. Feeds on small fish such as gobies, roach, herring. Ready for spawning already in the seventh year of life.

What does white fish look like? The photo below will help readers get at least some idea about this inhabitant of sea waters.

Market value, factory stock types

Its industrial catch is small, so the development of white fish breeding in artificial conditions is underway. Due to its nutritional value, the content of a significant amount of vitamin PP,essential fatty acids, high calorie content, this fish ranks second after sturgeon species. Her meat is white, dense, pleasant to the taste. In stores, it can be found in a frozen or s alted form, purchased in the form of balyk. Due to the high fat content, the meat does not withstand long-term transportation, so fresh white fish is not found on the shelves. What kind of fish, if not she, should be loved by doctors, in particular nutritionists? Below we will discuss the benefits of this product for the human body.

Irrefutable he alth benefits and nutritional value

Rich in micro and macro elements such as nickel, molybdenum, chromium, iodine, zinc, fluorine, chlorine, extremely he althy and satisfying fish is a dietary product that can be eaten not only by he althy people, but also by those who have there are problems with digestion, disorders of the thyroid gland (such as hypothyroidism and endemic goiter), a decrease in bone density (osteoporosis, rickets in children). The white fish will also be appropriate in the diet of pregnant women, because it is an excellent source of vitamins, Omega 3 and Omega 6 acids, which are so necessary in the process of forming the child's nervous system and maintaining the resources of the mother's body. Due to its calorie content, it is suitable for those who want to lose weight and adhere to proper nutrition. Increased cholesterol, atherosclerosis also give in to this fish, because essential fatty acids regulate the level of low-density lipids (LDL and VLDL) in the blood and prevent it from rising. With the constant consumption of white salmon, the risk of developing heart attacks and strokes forby strengthening the vascular wall and reducing free cholesterol fractions.

Types of cooking

So, white salmon… What kind of fish is this: he althy, tasty, and unpretentious in cooking! Her meat is tender, fatty, tasty. It makes an excellent balyk - both smoked and dried. You can s alt the white fish and eat it in this form, or then add it to the hodgepodge to give the dish a piquant flavor. Conventional cooking methods can also emphasize the characteristics of the fish. It is good boiled and fried, stewed, smoked, baked, in its own juice, with and without garnish, in fish soup and in fish soup, even just cut into pieces and pickled with onions.

White fish? What kind of fish? How to cook?”, Asks the average person. We hope that after reading our article, all his doubts about the origin and processing of this wonderful representative of the marine fauna of Russia will disappear.

A huge plus is that the whitefish is very unpretentious in cooking. The recipes are varied, but mostly simple and do not require long and large-scale preliminary preparation, special knowledge or devices. And this, you see, is important. Among others, attention is drawn to those that describe baked white salmon in the oven: with a side dish, sauce or in its own juice. So, let's look at the most interesting options.

Belfish,baked in sour cream and garlic sauce with cabbage leaves

In this recipe, white fish, by the way, can be replaced with any fish with white fatty meat, but it is better, of course, to follow the original set of ingredients.

For two standard servings you need to take:

• small white salmon fillet, about 400 grams;
• large white cabbage leaves - 4 pieces;
• 200 grams of fat (21%) sour cream;
• 2 medium garlic cloves;
• a little dill, 50 grams;
• half fist-sized beets;
• 2 teaspoons red caviar;
• s alt and pepper to taste and as desired.

Cooking process

First, to decorate a ready-made dish, we clean raw beets, grate them on a coarse grater, squeeze the juice and put it on a baking sheet in a thin layer, after laying baking paper or lubricating it with vegetable oil. We send the beets to dry in the oven at a temperature of 100 degrees Celsius for about an hour. Do not forget to check it so that it does not burn.

The next step is to prepare the sour cream sauce in which the fish will be cooked. To do this, finely chop the dill and garlic or pass it through a press. Then pour sour cream into a separate bowl and mix it with herbs and garlic.

Cabbage leaves must be blanched, that is, put them in boiling water for two to three minutes. The leaves will become soft and pliable. Let them cool a little so as not to burn yourself, and give them a round shape, slightly bending around the edges, like a cup. You will need two of these sheets per serving.

Cover the baking dish (tray with high edges, glass container) with parchment (if necessary), put the cabbage. Place half of the cream mixture in the center. Level it evenly across the pan. Put the fish fillet on top and brush it with the rest of the sauce.

Preheat the oven to 180 degrees Celsius and place our fish there for 20 minutes. You can bake the portions separately by covering the top of the fillet with another sheet of parchment. Then the fish will be more juicy, soft, though not as ruddy as in the open.

Serve it with a sprinkling of pre-harvested beets. Red caviar is recommended for garnish.

Second baking method

Cooking white salmon can be simpler, faster and without frills. For example, here is a recipe.

For the dish you need to take:

- fish weighing more than a kilogram (two hundred kilos or three hundred kilos);

- kvass - one and a half glasses;

- cucumber pickle - one and a half glasses;

- 250 grams of pickled mushrooms;- 100 grams of butter.

Sequence of actions

Peel the fish from the skin, take out the bones and entrails. Then cut it in half to the end and unfold it like a book, back side up. Grease a baking sheet with softened butter and place the fish on it. Preheat the oven to 180-200 degrees Celsius and put the white fish there. The dish is cooked until golden brown. You can check the degree of cooking with a toothpick - the meat should bejuicy, but already baked. Then pour brine and kvass on a baking sheet, put pickled mushrooms on top of the fish and simmer under the lid until cooked. That is another 10-15 minutes.

Before serving, it is permissible to decorate the dish with herbs and mushrooms, pour over the kvass and brine sauce. You can experiment with the form of serving, for example, in a deep plate. Bon appetit!

And finally…

White salmon - what an amazing fish! Tasty, he althy, dietary, has value on an industrial scale! We advise you to definitely try one of the recipes and evaluate its original taste and ease of preparation from your own experience. Such a treat will be an excellent dish on the festive table and on a normal day, both children and adults will like it.