What makes sabrefish unique: a delicious recipe for the holiday

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

Commercial fish sabrefish lives in freshwater rivers, reservoirs and lakes. Also, the area of its residence is the sea (Caspian, Aral, B altic, Black) of any salinity - the fish is unpretentious and adapts to almost any conditions. The most numerous semi-anadromous schooling fish are in Ladoga and Onega lakes.

Today, the number of this species of fish has noticeably decreased, and in some regions (Lake Chelkar, the Dnieper River, Seversky Donets) it is forbidden to catch it. In these areas, fish are protected by law. The sabrefish differs in shape from the carp family. Her body is flat and elongated, resembling a cold weapon - a saber. Anglers love to hunt it, because the process of catching is very easy - the sichel fish quickly peck at the worm. It is loved by gourmets because of its nutritional value and special taste.

Useful properties

Fish meat is soft, tender,sweet, has a pleasant taste and amazing aroma. The only drawback is the presence of a large number of small bones. Despite this minor misunderstanding, many people eat it, since sabrefish is very beneficial for the body. It has a huge content of vitamins, micro and macro elements:

- zinc - improves hair growth, is responsible for the state of the central nervous system;

- fluorine – is involved in the formation of bones and dentin;

- nickel - contributes to the proper formation and growth of cells;

- molybdenum - responsible for growth and metabolic processes, also removes uric acid.

Cake can be given even to small children, as it is hypoallergenic. Chehon is a fish (photos are attached), unique in its nutritional value. Its meat contains a lot of proteins and a small amount of fat. For information: the fattest sabrefish lives in the Sea of Azov and the Don River, and the low-fat one lives in the Caspian Sea.

How to use?

Before you cook it, you need to remove the insides, fins and peel off the scales. Fish sabrefish is delicious with a creamy sauce, baked in the oven or fried in breadcrumbs. Fish soup from this type of fish is not boiled, as the soup is not very tasty, meat of other breeds is used for fish soup. In many regions and countries of the world, it is dried. Dried fish meat is very juicy, low fat, great with beer.

Before drying, sabrefish are gutted, but they are not cleaned of scales. Then it is placed in a ready-made saline solution, pressed down on top with someload and leave to marinate for 15 hours. Chehon is good with any sauce and vegetables. Delicious fish dishes are obtained in the oven and deep-fried. Ginger root, lemon juice and garlic are added for a savory taste.

Puff pastry fish: cooking recipe

Products: half a kilo of fish, carrots, eggplant (2 pcs.), 3 eggs, 20 g of gelatin, s alt to taste, dill, lemon.

Boil the fish in s alt water for about 20 minutes. Peel the eggplant, cut into thin circles, add a little s alt and fry on both sides. Boil carrots with eggs.

Pour gelatin with cold water and melt over low heat (in a water bath).

Clean the eggs - separate the whites and yolks and grate separately. We do the same with carrots.

Separate the boiled fish from the bones and skin, cut into plates (as it will). We take a deep round plate / shape and form a dish. First, lay out the grated squirrels, then eggplant, the next layer is fish, then carrots, again yolks and the final layer will be sabrefish. Pour the almost finished dish with melted gelatin, decorate with lemon slices and herbs. Leave in the refrigerator for half an hour. It turns out an amazing filling. The taste of the dish - you will lick your fingers!