Charr fish: recipes, cooking features and recommendations

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

Red fish is a rich source of proteins, fats, vitamins, minerals and fatty polyunsaturated amino acids necessary for our body. Salmon is distinguished by a large number of microelements necessary for a person, therefore, with frequent consumption of dishes from such a product, a complete restoration of the protein-vitamin balance in the body occurs. At the same time, of course, excellent he alth and well-being will be ensured.

One of the inexpensive, but very tasty and nutritious representatives of the salmon family is char fish. Where these individuals are found, how and what can be cooked from them, and what effect regular consumption of dishes from this fish has on our body, you will learn from our article.

Where lives

The char fish belongs to the salmon family. It is a close relative of chum salmon, pink salmon, trout and salmon, however, charrs themselves are divided into subspecies (Kunja, Dolly Varden, Arctic char) and at the same time have several forms of anadromous, lake-river and lake varieties.

They all live in the Arctic,Pacific and Atlantic oceans, and their range is mainly limited to the Arctic Circle. Charr enters rivers to spawn, therefore it is present in cold water bodies of Eurasia, North America and off the coast of Japan.

The largest representative is Arctic char. Its weight can reach 14-15 kg with a body length of up to 90 cm. There are about 20 species of this variety, among which the rainbow, lake and brown trout are considered the most famous. The famous trout of Lake Sevan also belongs to the representatives of the Arctic char. Recipes for cooking this type of fish are very popular among gourmets and connoisseurs of gourmet cuisine.

Kunja char is slightly smaller. Its weight usually does not exceed 10 kg. It is this representative that is found along the Japanese coasts and in the waters of the Russian Far East.

The weight of Dolly Varden usually does not exceed 3-3.5 kg. It is found in the east of Asia, the west coast of North America. For spawning, this fish goes to the rivers of Iceland, Norway, Novaya Zemlya, along the Siberian coast to the Ob, Yenisei, and is also widespread in the Alpine lakes and waters of Baikal. It is the Dolly Varden that we can most often find on the shelves of Russian stores.

Description of char fish

All subspecies of these fish have different morphology and lifestyle. They are carnivores that feed on small fish. In ocean water, they are silver in color with a dark blue back and a pink belly. The sides of these fish are often covered with large orange or red spots. Unlike salmon breeds, they completely lackdark spots on the body. When the char enters the rivers to spawn, its color changes: the back and sides acquire a greenish-brown tint. The pectoral fins, usually reddish-blue, also become darker with a brownish-green tint.

Nutritional value

Char is a fish with tender and juicy pink meat, which is why it is an excellent raw material for s alting and smoking, so it is widely used for canning. An excellent raw material for the preparation of slightly s alted and smoked products, as well as a wide range of canned food and culinary products. If you know how to cook char fish correctly, you can get an amazing dish, not too greasy, but not dry either.

In the meat of this fish, as in the meat of other salmon, there are about 45 essential trace elements, including polyunsaturated fatty acids that are not synthesized in the human body. Depending on the fishing area, the fat content of meat may vary, so the fish is widely used in dietetics.

Charr fish: benefits and harms

This fish should be present in the diet of children, pregnant and lactating women, as well as the elderly. The rich vitamin and mineral composition of char meat is able to compensate for the deficiency of essential trace elements, strengthen immunity and normalize the work of the cardiovascular, nutritional and nervous systems. However, it must be remembered that parasites may be present in this fish, so all dishes prepared from char must be thoroughly cooked. ATIn extremely rare cases, it can cause allergic reactions. With moderate consumption, the meat of this fish is extremely beneficial for the human body, but under the condition of proper storage and preparation of char.

What is the best way to use

Many chefs do not recommend frying this fish. Char during such processing loses many useful and taste qualities. According to chefs, this product is best boiled or baked. Nevertheless, many people are happy to eat fried char, since it does not lose its taste qualities during such processing. At the same time, such dishes are prepared easily and quickly, and in the process of cooking they acquire an appetizing and crispy crust, which is very popular with adults and children.

However, according to nutritionists, fish meat will remain really tasty, juicy and he althy if it is properly steamed. Dishes remain dietary and he althy if the fish is stewed with vegetables or baked in the oven. Very often, fish soup is boiled from char or its meat is used as a filling for pies. Interesting options for serving char in the form of pates, tartlets and canapes. Tasty and he althy char remains in the form of various cold appetizers and fillings for rolls and pies.

Oven-baked char

Cooking fish char according to recipes that offer baking in the oven makes it possible to feel the fullness of the taste of the most delicate meat and at the same time preserve the main vitamins. There are many options for baking. The fish is stuffed, cooked in pieces or whole in the oven or on coals, in foil, sleeve or withoutthem.

One of the easiest and quickest options for cooking char fish is cooking in foil. Here you will need:

• fish carcass weighing about 1 kg;
• onion - 1 medium head;
• a little lemon juice;
• s alt and favorite spices.

The fish is cleaned from the insides, washed thoroughly in running water and small cuts are made on the sides. Coated with s alt mixed with spices and sprinkled with lemon juice. The onion is cut into half rings, spread on foil and the prepared carcass is placed on top. Wrap the dish in foil and bake in a preheated oven for 30-35 minutes.

Charcoal casserole with melted cheese

To prepare this amazingly tasty and tender dish, you will need:

• charter fish fillet - 0.4 kg;
• potatoes - 4-5 medium-sized tubers;
• chard leaves - 0.5 kg;
• garlic - 1 clove;
• butter - 1 tsp;
• ripe tomato (medium) - 1 piece;
• vegetable broth - 1/2 cup;
• lemon juice -1 tbsp. spoon;
• processed cheese - 200 grams;
• dry mustard - 1 tsp;
• breadcrumbs - 1 tbsp. spoon;
• s alt, pepper, other spices to taste.

Wash and dry vegetables. Cut the chard leaves and stew with chopped garlic in butter, add spices and a little s alt to it. Boil potatoes in their skins, peel, cut into cubes and put inbaking dish sprinkled with breadcrumbs. Put the diced tomato on top, s alt and pepper. Place the fish fillet on top of the potato-tomato pillow and drizzle with lemon juice. Melt cheese in hot vegetable broth and add dry mustard. Pour the resulting sauce over the dish and sprinkle with the remaining breadcrumbs. Bake fish char in the oven for 30 minutes. It turns out a very tasty and nutritious meal.

Ear

To cook this simple, but at the same time he althy and light dish, no special knowledge is required on how to cook char fish. To do this, it is enough to clean it, rinse well and cut into portions. Sometimes, instead of a whole fish, the head and tail are taken in the ear. The cooking process itself consists of pouring water into a saucepan, adding a couple of peeled and chopped potatoes, one finely chopped onion and grated carrots (optional). When the vegetables boil, the dish is s alted, peppered and the prepared fish is put into the water. Cook for 20-25 minutes over low heat. Shortly before the end of cooking, add the bay leaf. You can add greens to the finished ear for taste: dill, onion, parsley or cilantro.

Char, ginger and cream

Charcoal fish (in oven recipes) is usually garnished with vegetables and boiled rice. These dishes are served for lunch or dinner. In the ginger and cream version, fish can be served as a separate dish: it is perfect for a festive table or a quiet family dinner.

To make this recipe you will need:

• large char – 1 carcass;
• onion - 1 medium size head;
• fresh ginger root - 100 grams;
• about 1/2 cup 10% fat cream;
• s alt, white pepper.

The fish must be gutted, the spine and fins removed, rubbed with s alt and pepper. Finely chop the onion into strips, ginger into rings. Put the carcass in foil on an onion-ginger pillow. Top with ginger rings and add cream. Wrap the foil and send it to the oven. Cooking time for this dish depends on the amount of food and the capacity of the oven, but it will take at least 30 minutes.

Aspic char

There are several recipes for cooking char fish in the form of aspic dishes, and here is one of them. Required:

• charr (large) - 1 piece;
• medium carrot - 1 piece;
• onion - 1 head;
• celery stems and roots;
• dill;
• water - 0.75 l;
• spices (bay leaf, allspice and black pepper) - to taste;
• gelatin - 1 tbsp. spoon.

The fish is cleaned, washed and cut into fillets, separating the head, tail, fins, skin and bones. The separated parts are placed in a saucepan with water, peeled and washed carrots and onions are added to it, spices are added and boiled for 20-25 minutes. Then fillet pieces are added and boiled for another 5-8 minutes. Gelatin is poured with a small amount of water to swell.

The boiled fillets and carrots are removed from the pan, the broth is filtered through gauze, paper towels or a sieve andadd gelatin to it. Bring to a boil (but do not boil), filter again. Various figures are cut out of carrots: chamomile, circles, rhombuses, etc. Carrot figures, greens, celery roots are laid out at the bottom of the mold, then fillet pieces and poured with broth. The form is placed in a cold place for 8 hours. Many housewives, along with carrots and herbs, add boiled chicken eggs, cut into rings, and green peas to the aspic. It turns out not only beautiful, but also very tasty.

Fish appetizer

Instead of racking your brains over how to cook fish, char can be served as appetizers. Rationally cuts are made from it or used to make salads, sandwiches, tartlets and canapes. These dishes are able to decorate any table.

However, in this case, you need s alted char, which can be purchased at the store, or you can cook it yourself.

How to pickle char

The recipe for s alting this fish is very simple. To do this, you need to prepare a marinade from water: a tablespoon of s alt, a teaspoon of sugar, black peppercorns, bay leaf, vinegar and vegetable oil are taken per liter. Pour the fish with this brine and send the container with a lid to the refrigerator overnight. The shelf life of char s alted according to this recipe is 1 week.