Shadowfish: how to cook?

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

Workdays usually completely kill cravings for beauty, and therefore we cook three or four options for lunch, which always turn out well. But sometimes it pushes for change. Diversifying the usual diet is quite simple, but people usually perceive a kind of exotic food with suspicion. For example, fish shad. Few people know about it, but those who have tried it say that there is no tastier food to be found. So whether to believe such favorable reviews? Should I cook it and how to do it?

It's all about her

So, why is the shad fish famous? This is a brackish water species that lives in water of varying degrees of salinity. For example, the Black Sea-Azov shads spawn in fresh water, while the Caspian ones are picky in this matter.

The shape of the head of the fish is wedge-shaped, laterally compressed. Their caviar sinks to the bottom with a weak current. The body of the shad is high, flattened, with a dark spot at the gill slit. There are teeth, but poorly developed.

Shadowfish is very thermophilic. Mostly she chooses the Black, Azov and Caspian Seas for life. This is a schooling marine fish that grows very slowly. Nevertheless, this is a real predator, destroying small brothers and crustaceans. Puzanok fish lives on average 8 years. You need to catch it in the spring, when it migrates to spawning grounds. Profitable catching shad and in those periods when the fish are in the feeding stage. At the same time, it is worth paying attention to the lower reaches of the rivers that flow into the seas - there are good prospects for production.

For the good of the cause

In autumn, fish accumulate a lot of fat, which is priceless for humans. It dissolves faster than the animal and helps to assimilate fat-soluble vitamins in meat, unsaturated acids and trace elements. Such a "fat" plus allows us to strongly recommend the shad to people suffering from type 2 diabetes, anemia, beriberi, atherosclerosis and coronary disease. In addition, a huge amount of vitamins D and B12 contains shad (fish).

The photo of this beauty evokes persistent associations with store-bought herring, but our fish is much he althier and tastier, which is important. It is an excellent source of protein, phosphorus and iodine, calcium, magnesium, potassium and zinc. If you eat such food several times a week, then the risk of heart and vascular diseases, thrombosis and strokes is reduced. And vitamins PP and A in the composition of its meat allow you to take care of the prevention of skin he alth, vision and brain activity.

Tastes differ

And what will please the taste of the shad - fish, the photo of the carcass of which can already cause appetite. The meat of all varieties of shad has a pinkish tint. The smell is strong and persistent. The taste is rich, reminiscent of the fillet of a large Pacific herring, but somewhat more fatty. The carcass tolerates heat treatment easily, without losing elasticity and juice. Ideally, the shad shows its qualities in s alting - it does not soften, but retains tenderness.

Cooking

Of course, a lot has changed in the homeland of this fish - in the Caspian Sea, but even now they remember the taste of fishing okroshka from shad and sturgeon. And on the Black Sea coast, marinated shad with onions and tomatoes is in honor. Of course, a feast is also not complete without mincemeat from herring, bread and butter.

Puzanka is prepared without any restrictions. It is baked, smoked, grilled and cooked in batter. It is often s alted with bay leaves, rosemary, and a mixture of peppers. Properly s alted fish has soft bones, almost dissolved in meat, which becomes truly savory when s alted.

By the way, you can s alt the fish both whole and butchered. The use of vinegar, oil and spices in s alting enhances the flavor of the finished product. There is only one caveat - the fish is very fat. Cooking must take this into account.

For example, before grilling, it must be marinated so that it does not run out of fat and does not dry out. Often the marinade is made on the basis of white wine, olive oil and herbs. As a garnish, the shad is served with vegetables, boiledpotatoes and sorrel sauce.

Experience-based recommendations

It is best to put the described fish on the second course. Her calorie content is quite high, and nutritional value, so that the guests of your table will be satisfied, and you will not be tormented by heaviness in the stomach before going to bed, as if you ate a shad before going to bed.

And the calorie content of the fish is 185 calories per 100 g. It has an almost equal amount of protein and fat, a lot of water and almost 3% omega-3. If you serve fish with a good low-calorie side dish, then the shad can become an element of dietary nutrition. But do not fry it in a pan with an abundance of sunflower oil. This will only ruin the dish.

In a hurry

If shad fish got on your table, how to cook it? Start with okroshka with the speaking name "Caspian". You will need:

• 2 liters of kvass;
• 30g Caspian herring;
• two tablespoons of horseradish and the same amount of olive oil.

1. Fry 200 grams of shad in a pan rubbed with oil.
2. In parallel, boil 50 grams of sturgeon and 4 pcs. beets.
3. Chop 100 g of green onions, a couple of cucumbers and some parsley with dill.
4. In the shad, separate the meat from the bones and crumble in a saucepan.
5. Send chopped herring and all the greens there.
6. Beets should be grated and also put in a pan.
7. Pour everything with kvass, add horseradish, sturgeon and food ice.

Let the dish brew a little andserve. The taste is extraordinary, and the time spent was nothing.

For a snack

Okroshka has certainly whetted your appetite, and it's time to make a snack. Again, shad fish will help. How to s alt it? Stock up:

• bow;
• tomato sauce;
• vinegar;
• oil;
• sugar.

You will also need s alt, pepper and bay leaves.

1. The fish must be butchered, the meat must be separated from the bones.
2. In a large bowl combine oil, vinegar, sugar, parsley and spices.
3. Bring to a boil over a fire and add the tomato sauce and half-ringed onion.
4. Simmer the mixture for another quarter of an hour.
5. After it will need to be cooled.
6. And then place the chopped fish fillet in the bowl.

The fish will be marinated in the refrigerator for about a day, and then it can be safely served on the table!

For hot food

Oh, and the shad is universal! Fish, s alting recipes with which are very diverse, everyone will like it. Vinegar, wine, and lemon juice can also be used. The fish very gratefully adopts the flavors of other ingredients, and therefore becomes more tender and piquant.

Don't cook it with very spicy seasonings, otherwise there is a risk of getting a truly fiery dish. It is better to supplement this meat with herbs, vegetables and natural sauces. For example, take on board a recipe for shad with sorrel sauce. Required:

• 1.5 kg of fish and the same amount of sorrel;
• you also need a third of a glass of olive oil;
• juice of one lemon;
• bay leaf;
• thyme;
• oregano;
• s alt and pepper;
• butter;
• shallot;
• a glass of white wine and heavy cream.

The dish can be grilled. It's delicious and low in calories:

1. First make a marinade with oil, lemon juice and spices.
2. Fill them with fish and leave it for an hour.
3. During this time, rinse and lightly boil the sorrel, and then pass it through a sieve.
4. Fry onion in oil with wine and grated sorrel.
5. Add cream and spices to taste. This is the sauce.
6. Meanwhile it's fish time. On a preheated grill, fry the shad for 8 minutes on each side.
7. When serving, fill the fish with sauce.

If you are a conservative in the kitchen, then you can use a frying pan when frying, but first roll the carcass in wheat flour, and lightly sprinkle with turmeric when serving. The fish will turn out tasty and tender, and the sauce when served will make it very piquant and interesting. Your family will appreciate such beauty!