2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Palia is a fish that is often called by other names: char, pelga, nerius. It is quite large, the weight of an adult can reach 4-5 kilograms. Culinary experts highly appreciate this fish, because it has a great taste, a small amount of bones and an exquisite pink hue.
Features of the fish
Palia belongs to the salmon family, which is easy to guess just by looking at it. It has a flattened laterally elongated body, a relatively small head and small dense scales. Palia is a fish whose photos give an idea of its unusual color: the abdomen always has a pink tint, and the back can be gray or bluish. It depends on many factors: habitat, diet, temperature. The meat of these fish caught in different places also differs in color. It can be from deep red to pale salmon.
As a rule, decapitated frozen palia gets on store shelves. This fish is similar to trout and salmon, it can only be distinguished by a darker skin color and the presence of small round spots on the sides.
Habitat, behavior andfishing
Fishermen really appreciate this fish. It is caught privately, industrial fishing is also developed. Paliya is a fish that prefers great depths and low temperatures. As a rule, it is found in fresh lakes, but sometimes swims in the sea. In Russia, palia is mined in the Onega and Ladoga lakes, as well as in the reservoirs of Karelia and the Kola Peninsula.
Palia is a serious predator that can be caught on a spinning rod using a vomer, lure or mormyshka.
Culinary value of palia
Fish meat has a medium fat content. There are very few bones in it, only a backbone and ribs, which are easy to eliminate.
Chefs cut palia into steaks or separate side fillets from the backbone. The expressive taste is great for cooking a variety of dishes. Palia is a fish that can be grilled, baked in the oven, steamed and cooked over a campfire. It turns out very tasty, even if you just boil it, adding a minimum of seasonings. But s alting, pickling, drying and other ideas for harvesting for the future are not the best options. If you decide to s alt the palia, try to eat it as soon as it is ready. Keeping a snack in the refrigerator for more than a week is not recommended, as the meat loses not only valuable trace elements and vitamins, but also taste.
How to cook fish? Palia is very tasty when baked. The easiest way is to season it completely with seasonings, grease with oil, stuff with stewed vegetables, wrap in foil and send to the oven. A medium-sized fish will take about an hour to cook.
And for the solemn feastthe following recipe will do. Prepare 4 pieces of fillet cut from the bone. Mix 1 tsp. mustard with 2 tsp. liquid honey. S alt to taste and add a pinch of ground cumin and pepper. Brush the fish on all sides, evenly distributing the sauce, and let stand for about half an hour.
Spread the thinly sliced and sautéed leek and fennel evenly on the oiled deco. Add slices of fried potatoes until half cooked. Spread pieces of palia on top of the vegetables, scoop up the rest of the sauce with a spoon and spread on top. Bake in a preheated oven until a fragrant crust appears. Sprinkle with dill and soy sauce before serving.
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