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Sea fish preparation. How to properly cook fish in the oven. How to fry fish in a frying pan

The recipe is basic for preparing almost any sea fish, it can be modified by adding seafood at your discretion.

A special feature of this method is the relative speed of execution of “Poisson du mer”.

Sea fish in Norman style

Ingredients for the Normandy style sea fish recipe

For 6 servings:

sea fish fillet – 1800 g;
shallots – 400 g;
carrots – 200 g;
mushrooms – 800 g;
Calvados -150 ml;
cream - 340 g;
olive oil – 50 ml;
milk – 50 ml;
butter - 160 g;
greens – 30 g;
salt and pepper to taste.

Instructions for preparing the Normandy style sea fish recipe:

Dip the cleaned fish fillet in Calvados for 10 minutes, remove and lightly pepper with white pepper and add salt. Place a “platform” of chopped shallots, carrots, and fennel sprigs on a baking sheet with high edges. Drizzle with lemon juice and olive oil.
Place the fish fillet on top, covering it with a “snow-white coat” of whipped salted cream. Pour the remaining Calvados onto the onions and carrots on the sides of the baking sheet.
The oven should be preheated to 200 degrees, the fish will be baked for 30 minutes.
While baking the fish, you can cook the mushrooms by poaching them in butter with the addition of milk. After 15 minutes, the mushrooms are ready, they should be removed into a separate bowl, lightly add the butter sauce in which they simmered. Cover with a lid and keep warm.
Remove the fillet from the baking sheet and place it on a warmed platter, leaving room for the mushroom garnish. If desired, arrange mushrooms, onions and carrots between the fillets, sprinkle with fresh parsley or fennel. It is advisable to cover the dish with a lid so that the fillet does not cool down. Serve warm, garnish with boiled potatoes or green peas.
Alternatively, rub the vegetables baked in the oven along with the fillet through a sieve and stir into the mushroom sauce. The fish juice formed in the pan can also be added to the sauce for a piquant taste.
It is served with croutons or potato croquettes if boiled potatoes are not included in the side dish.

Baked sea bass with vegetables

Having found a recipe for sea bass in the oven baked with vegetables on a card from some culinary magazine, I didn’t even expect that it would turn out so tasty! The aroma and taste of sour cream sauce with white wine, stewed vegetables and seasonings combine wonderfully with each other, merging into an exquisite symphony. The dish is worthy of a restaurant! Tender fillet with orange carrots and green peas looks appetizing and tastes amazing.

Ingredients:

6 sea bass fillets;
1 carrot;
1 large onion;
100 g green peas (fresh or frozen);
50 g butter;
100 ml sour cream;
100 ml white wine;
200 ml water (1 glass);
1 yolk;
1 tablespoon lemon juice;
1 teaspoon sea salt (or to taste);
¼ teaspoon white pepper.

Water can be replaced with broth; white pepper - ground black, butter - vegetable oil, and do not use wine. But in this case the taste will be different! It is the light aroma of wine and creamy taste that distinguishes this dish from a simple fillet with vegetables in the oven. White pepper has a more delicate taste.

Recipe for sea bass with vegetables:

Rinse the fillet, dry it with a paper towel, add salt and pepper with half the spices, and sprinkle with lemon juice.
Peel the onions and carrots, wash them, chop the onion finely, and grate the carrots on a coarse grater.
Melt half the butter in a frying pan (it’s convenient to use a cast iron pan, one that can then be put in the oven). Fry the onion in melted butter, stirring, for 2 minutes.
Then add grated carrots and peas. Fry for another minute or two.
Place the fillets in the pan with the vegetables. You can transfer it into a baking dish (solid) at this stage. Pour in 100 ml of water and 50 ml of white wine (I used old champagne that was left over from the New Year celebrations). Add pieces of remaining butter. Cover with foil.
Place in the oven and bake at 200C for 20-25 minutes.
Mix the yolk with sour cream.
In the meantime, heat the rest of the wine mixed with water in a cast iron (50 and 100 ml, respectively). Remove from heat as soon as it begins to boil, and pour into the sour cream-yolk mixture in a thin stream.
Remove the frying pan from the oven and pour the sauce evenly over the fish and vegetables using a spoon. Place in the oven for another 5 minutes, no longer covering with foil.
What aromas waft through the kitchen!.. Sea bass with vegetables is a very tasty dish, and most importantly, much more dietary and healthier than fried fish. You can serve potatoes or rice as a side dish.

Sea fish fillet with potatoes in pots

Ingredients:

500 g sea fish fillet (pollock, hake);
3-4 potatoes;
1 carrot;
1 onion;
2 salted or pickled cucumbers;
2 tablespoons of tomato paste;
1 glass of water;
30 g butter (can be replaced with vegetable oil);
Salt, black and red ground pepper.

How to cook fish in a pot with potatoes:

Finely chop the onion and fry lightly in oil.
Grate the carrots on a coarse grater and fry them with onions.
Peel the potatoes and cut into thin slices.
Thaw the fish fillet and cut into small pieces.
Now we put the ingredients in pots: carrots and onions; potato slices; diced pickles; fish fillet.
Then add a spoonful of tomato to the pots and pour in half a glass of water. Don't forget to add salt, taking into account the fact that cucumbers are pickled! It will also be delicious if you add a little black and red pepper.
Place the fish in the pots in the oven and cook for 45 minutes. Then carefully take out and put 1 tablespoon of sour cream or cream into the pots.
We also sprinkle with green onions or dill, cover the pots with lids and put them back in the oven, which you can now turn off - the dish will arrive in hot pots.
Fish and chips in pots is a great alternative to familiar recipes such as hake in foil. And if you prepare the dish without potatoes, it can be served as a gravy for various side dishes.

Tuna baked with lemon

Ingredients:

1 fresh frozen tuna;
Salt, ground pepper or a mixture of peppers - to taste;
Lemon juice from 0.5 lemon;
Vegetable oil - 0.5 tablespoon.

How to cook tuna in its own juice:

Clean and wash the fish, dry it with a napkin and place it on a sheet of baking foil greased with vegetable oil, so that the shiny side of the foil is on the outside and the matte side on the inside.
Rub the fish with spices outside and inside. I took table salt and ground black pepper. A more refined option is sea salt and a mixture of peppers.
Sprinkle tuna with lemon juice and wrap in foil.
Place on a baking sheet or in a mold, pour a little water on the bottom, and bake in the oven at 180C for 40-50 minutes, depending on the size of the fish.
Serve baked tuna with a side dish of boiled rice, fresh or baked vegetables, salad or potatoes.

Baked pink salmon in a sleeve with potatoes

Ingredients:

Fresh frozen pink salmon – 1 piece;
Potatoes – 8-10 pieces;
Carrots – 1-2 pieces;
Onion – 1 piece;
Salt, ground black pepper to your taste, lemon juice - optional.

How to cook pink salmon in the sleeve:

Lightly scrape the fish - pink salmon usually have few scales - and rinse under the tap. Rub it with salt and put it in the sleeve - cut off enough of the sleeve so that there are 20 centimeters of free ends left at the edges. This is necessary so that later you can tie the sleeve.
Peel and wash the vegetables. Cut the potatoes into slices, as if for a roast; carrots - in circles, and some can be coarsely grated; cut the onion into half rings.
Mix everything, salt and pepper.
Place the vegetable mixture in the sleeve, around the pink salmon, and tie the ends of the sleeve tightly, releasing the air from it.
Place the sleeve on a baking sheet or in a mold and put it in the oven.
Bake pink salmon with potatoes for an hour at 200C.
Serve warm, immediately after cooking. By the way, food in the sleeve retains heat for a long time - very convenient if you prepare a dish before the whole family gathers at the table.

Baked pink salmon with potatoes is not the only option for cooking red fish in the oven. A nice saleswoman in a fish store told me that pink salmon can be baked in foil or on a baking sheet, with cheese or lemon... So let's experiment - cook with fire! And I will definitely share all the new recipes for the oven with you. So come on in!

Fish dishes– the most important source of essential fatty acids. Therefore, if you want to stay young, vigorous and healthy, do not forget to cook fish dishes at least a couple of times a week. Here you will find delicious and healthy recipes for fish dishes, as well as tips on how to cook fish so that it retains its nutritional and taste qualities as much as possible.

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The question of how to cook fish is asked by many housewives today. After all, prices for fish products in our stores are now steep, and the fear of spoiling the fish by improper preparation sometimes forces some housewives to completely refuse to include fish dishes in the family menu. But these fears are completely in vain! Well, really, how can you be afraid of preparing fish dishes in Russia, where the traditions of fishing and preparing a rich catch have been improved and honed by our ancestors for centuries? Take my word for it, cooking fish so that it turns out juicy, tender, aromatic and very tasty is not at all difficult, the main thing is to know and remember some simple rules and culinary subtleties that we inherited from our grandmothers. They knew exactly how to cook fish, and not just cook it, but make it a real decoration of the table, the main dish of both the holiday and everyday menus.

Of course, not only Russian, but also the entire world cuisine is rich in a wide variety of ways to prepare fish dishes. And yet, Russian fish cuisine is distinguished by its originality, clarity and closeness to our modern idea of how and what can be prepared from fish. In general, the popularity of fish dishes in our country is not at all difficult to explain. Historically, Slavic tribes settled along the banks of rivers, which not only served them as a natural protective barrier from enemies, not only as transport arteries for trade, but also as a rich source of excellent healthy and tasty fish products. After all, even today fishing is one of our most common and favorite pastimes, both useful for the household and pleasant to soothe the stomach.

We should not forget that such a wide spread of a wide variety of fish dishes was greatly facilitated by traditional church fasts, when fish dishes were allowed to be served on almost all days, except, perhaps, especially strict fasting days.

And so it turned out that the incredible richness of the assortment of fish dishes is not just a tribute to fashion, but a tradition that has developed over centuries, a whole layer of our own history, which has firmly taken root in our culture and, of course, in our kitchens. Russian cuisine offers us all kinds of fish dishes: here there is boiled fish, baked fish, and fried fish; steamed fish, which was cooked in a frying pan covered with a lid; here you can find “fixed” fish - stuffed with porridge, and “telefy” fish - stuffed with minced fish. And the methods of serving fish differed in considerable variety: fried fish was served with berry, onion or cabbage infusions, sprinkled with brine, vinegar or lemon juice. Steamed fish was served with pickles, lemons and herbs. They baked fish in aromatic nut oils, and did not forget about fragrant herbs and a wide variety of spices. And how many fish pies and pies, rasstegai, zraz and rybniks have survived to this day in their almost unchanged form! And today, traditional Russian fish cuisine is still as popular and beloved among the people as it was many centuries ago.

That is why the Culinary Eden website decided to collect and write down for you the most important tips and cooking secrets that will help even the most inexperienced housewives get acquainted with traditional Russian cuisine and learn how to cook fish.

1. Today you can find almost any fish on sale, even the most exotic ocean fish, but most of us still give preference to the more familiar river or sea fish. River fish is available to us in the freshest form throughout the year, especially for those who are keen on fishing and those who know fishermen. River fish differs from sea fish in its more pronounced taste and aroma, although the abundance of small bones and often hard scales somewhat complicates the preparation of river fish. Sea fish, which is much more delicate in taste and easy to prepare, is available to most of us only in frozen form. After all, the periods of industrial procurement of many types of sea fish are strictly limited to certain seasons, and the delivery of such fish from remote coastal areas to the central regions of our country in fresh or chilled form is practically impossible.

2. When choosing fresh or chilled river fish, pay special attention to its freshness. Good fresh fish has slightly moist shiny scales, transparent bulging eyes, bright red gills, its carcass is dense and elastic, and the smell is light, with notes of river water and algae. If the fish offered to you has a clearly stale aroma, the smell of “fish” or ammonia, if its eyes are sunken and clouded, the gills are faded or, on the contrary, too dark, the scales are cloudy, and the carcass is limp, wrinkled, with a swollen abdomen - refuse the purchase. You won’t be able to prepare a tasty dish from stale fish, and it’s easy to get poisoned by such fish.

3. If your choice falls on frozen sea fish, first of all make sure that the layer of ice covering the carcass is thin and completely transparent. A white, too thick layer of ice that looks more like snow will tell you that the fish was stored incorrectly, and it may have been defrosted and re-frozen more than once. It is better to refuse to buy such fish. Also, you should not buy frozen sea fish if its carcass has obvious numerous signs of damage, if the carcass is not completely covered with ice, and if the open parts of the fish are windy and darkened. Defrost frozen sea fish at a low temperature, placing it in the lower compartment of the refrigerator. This will allow your fish to fully retain its taste, juiciness and softness.

4. Cleaning fresh river fish from scales often turns out to be a real torture for many housewives. But there is nothing complicated about it! The secret to careful cleaning is very simple: place the fish in a plastic bag, head down, firmly grasp the fish by the tail with one hand, and equip the other hand with a regular tablespoon; remove the scales with a spoon, starting from the tail of the fish, right on top of the bag - this way all the scales will remain in the bag, and you will only need to rinse and gut the clean fish. There is another way to clean fish from scales without dirtying the whole kitchen with it: fill a sink full of water, immerse the whole fish in water and clean it of scales using a special grater for cleaning fish - all the scales will remain in the water and will not scatter throughout the kitchen . The second method also has its downside - cleaning the sink from sticky scales without clogging the drain is not the most pleasant task.

5. Have you dealt with the scales? Now your fish needs to be gutted and, if necessary, filleted. To gut the fish, carefully cut through the belly with a thin, sharp knife, from the anus to the head. Be careful: when cutting the belly, try not to damage the gall bladder, which is located next to the liver, close to the head of the fish! Remove all the innards from the belly of the fish and carefully scrape off the black film and blood clots from the inside near the spine. Then remove the gills: simply pluck them out with your fingers, trimming lightly with sharp scissors if necessary. Rinse the gutted fish thoroughly inside and out under cool running water, then dry the fish by blotting it with paper towels or napkins, and finally sprinkle with a small amount of lemon juice or table vinegar - this will improve the taste of the fish and relieve it of a specific smell.

6. For some recipes you will not need a whole fish carcass, but only its fillet. Of course, you can buy ready-made fillets in any store, but the trouble is that when you buy a fillet, you can’t be sure that the fish from which the fillet was taken was fresh. At the same time, removing fillets from fresh fish with your own hands is not at all difficult. All you need is a convenient cutting board and a sharp thin knife. First of all, clean and gut the fish, do not cut off the head and tail. Place the fish carcass on a board and make a deep transverse cut just below the gills. Insert the knife into this cut and, holding the fish by the head, carefully cut off a piece of fillet along the ridge. Turn the fish over and repeat. You end up with two pieces of boneless, skin-on fillet. To remove the fillet from the skin, place the fillet skin side down, and then, holding the skin on the tail side with a fork, cut the fillet at the very edge and in one motion, pressing a sharp knife firmly against the skin, cut off the fillet. So, with a few simple movements of a sharp knife you can easily get an excellent, fresh fish fillet without skin and bones.

7. Very often housewives complain that when frying, even fish breaded in flour sticks to the pan and falls apart into pieces. You can avoid this with a little culinary trick. Clean, rinse and dry your fish. If desired, rub it with spices, but do not add salt. Heat a couple of tablespoons of vegetable oil in a frying pan, and then sprinkle the bottom of the pan with coarse salt. Place the fish on salt and fry, depending on the size of the carcass, for 5 - 10 minutes on each side, over medium heat. With this frying method, your fish will not need breading at all, it will never stick to the bottom of the pan, and it will absorb exactly as much salt as necessary. Try it, it's very simple and delicious!

8. Carp “stuffed” with buckwheat according to an old Russian recipe turns out to be very tasty. Scale, gut and remove the gills from two medium-sized carp. Do not remove the head and tail; be sure to save the milk, if any. Heat a dry frying pan over high heat, add ½ cup of buckwheat and heat for a minute, stirring frequently. Then pour in one glass of boiling water, add a pinch of salt, reduce the heat to very low and cook the buckwheat under the lid until all the water is absorbed. The cereal should be slightly undercooked, slightly crispy. In a separate frying pan, heat 2 tbsp. spoons of olive oil, add one chopped onion and fry until golden brown, then add fish milk, cut into small pieces, and fry, stirring, for another couple of minutes. Remove from heat, transfer to buckwheat, add 2 tbsp. spoons of sour cream, one chopped clove of garlic and 1 tbsp. a spoonful of dill. Stir and cool slightly. Stuff the carp tightly with buckwheat mince and place on a baking sheet greased with oil and sprinkled with coarse salt. Bake in an oven preheated to 200° for 15 minutes, then remove the carps from the oven, brush with sour cream and return to the oven for another 20 minutes.

9. Pike is often criticized for the coarseness of its meat and its special taste. And completely in vain! Properly cooked pike turns out very juicy and tasty. Try cooking steamed pike with sour cream and horseradish. Scale and gut one pike weighing about two kilograms. Cut off the head and tail, and cut the pike carcass into large portions, place in a deep basin and fill with cold milk. Leave for 3 hours, then rinse with water and dry. Squeeze 8 tbsp from the juice. spoons of grated horseradish (freshly grated is best, but canned table horseradish is also possible). Don't pour out the juice! Melt 3 tbsp in a saucepan. spoons of ghee or butter, add horseradish and fry until golden brown. Grease a deep frying pan with a thick bottom with butter, sprinkle with salt, place pieces of pike, sprinkle with black pepper. Place fried horseradish on top of the fish and place a couple of bay leaves. Mix together 800 gr. sour cream and all the squeezed horseradish juice, lightly salt and pepper. Pour the resulting sauce over the fish, cover the pan with a lid and place on low heat for 30 minutes. When the time is up, remove from heat and let sit for another 10 minutes. Serve with boiled potatoes and pickles.

10. It’s very easy to prepare delicious pike perch baked with lemons. Clean, gut and cut two kilograms of pike perch into large portions. Mix together 2 teaspoons salt, ½ teaspoon black pepper, ½ teaspoon ground cardamom, 1 teaspoon dried dill. Rub the mixture onto the pike perch pieces and leave in a cool place for 30 minutes. Cut a couple of lemons into thin slices. Take a piece of foil, place a small piece of butter, two pieces of pike perch and a couple of lemon slices on it. Twist the ends of the foil tightly to the top. Repeat with all remaining fish pieces. Place the fish wrapped in foil on a baking sheet and place in an oven preheated to 180° for 40 minutes. Remove the finished fish from the oven, unwrap the foil, place the pieces of pike perch on plates and pour over the lemon sauce formed during baking. Serve boiled potatoes with fresh dill and butter as a side dish.

And on the pages of “Culinary Eden” you can always find even more useful tips and proven recipes that will definitely tell you how to cook fish.

The fact that somewhere in the world there are people who don’t like fish, I can only explain by a coincidence of circumstances - let’s say, in childhood they were forced to eat disgusting frozen fish with mayonnaise, and there was no one nearby who would explain that the fish itself is not than not to blame. Give such a person a taste of really good, deliciously cooked fish - and that’s it, you won’t be able to pull him away by the ears. Everyone says that fish is healthy, but for me, first of all, it is a delicious product from which you can prepare so many wonderful dishes. Although it is also healthy, it is not for nothing that doctors strongly recommend eating fish dishes several times a week.

The next collection includes ten of the best recipes for fish dishes. Does this mean that other fish dishes are not as good? By no means, properly cooked fish is always good in any form, it is no coincidence that it is among my absolute favorites: take any fish, your favorite herbs, and a wonderful dinner is ready. In the same collection you will find other of my favorite fish recipes, and if among them there are no ones that you like, be sure to tell us about it in the comments.

They say that owners of expensive restaurants sometimes ask candidates for the position of new chef to cook something very simple, like an omelet. And it is no coincidence: the simplest things usually turn out to be the most difficult. For example, fried cod. It would seem that what could be simpler than just frying cod in a frying pan? In theory, nothing, but in practice, it will fall apart for one person, and dry out for another, so people swear by cooking fried cod, it’s better in the oven, in parchment or something else. Meanwhile, properly cooked fried cod is very tasty in itself, and a delicious sauce for it is prepared in the same frying pan without interruption from the process, and the texture of such cod turns out just right: still juicy, but already dense, easily separated into pieces. If you think cod is a so-so fish, give it another chance!

To tell the truth, I don’t really like stewed or boiled fish, but for this fish in tomato sauce I’m ready to make an exception every day. There is everything here - the bright, summery, rich taste of tomatoes, and the aromatic, thick sauce with the taste of the sea, and fish, the meat of which falls off the bones. A similar dish is sometimes prepared by fishermen all over the Mediterranean, sending in that part of the catch that could not be sold, but you and I can take any fish - even inexpensive cod, even overseas sea bass, even the usual and familiar pike perch. I am sure that carp in this form will also appeal to those who love this fish. The choice is yours!

I absolutely cannot go to RuNet. For example, yesterday, out of some fright, I decided to look for a recipe for making chum salmon, and this unfortunate fish, tortured with mayonnaise, foil and cremated in the oven until completely unrecognizable, still stands before my eyes. It is clear that the only purpose of these tricks is to cook chum salmon so that it turns out juicy, but these would-be cooks also teach others, and there is no one to stop them. Well, your humble servant will again have to put this heavy burden on his shoulders.

Julia Child's culinary career, as the film “Julie and Julia” recently showed us, began when she was served fried fish with just such a sauce in one of the restaurants in Rouen. Like everything ingenious, beurre blanc (“white butter” in French) sauce is very simple and goes well with any fish. In its homeland, in the Loire Valley, pike is served with this sauce - and the merit of the sauce is not so small that the rather bony and not very refined fish becomes a welcome guest on the French table.

Mackerel is an extremely fatty fish, but unlike meat, the fat in fish is very healthy: omega-3 acids and all that. Plus, being an oily fish, mackerel really benefits from being grilled, and a grilled mackerel fillet is a real step up in terms of presentation. This is especially important if someone in your household is averse to eating fish because of the bones. Doctors advise including at least two servings of fatty fish per week in your diet so that your body receives a noticeable boost of vigor and health, and this simple recipe will help you make your menu not only healthy, but also tasty.

This Swedish version of the familiar salted salmon has its roots in ancient times. In those harsh times, the Swedes and other Scandinavians not only salted fish, but also buried it, often for several months, to preserve it for the winter. Actually, the modern name “gravlax” comes precisely from the Swedish gravad lax - “buried salmon” - although it is sometimes difficult for even modern Swedes to believe this. Nowadays, of course, no one bury salmon anymore (although surströmming, fermented herring, is still very popular), but from the proximity with dill and vodka (mandatory ingredients!) and beets (optional, but desirable) it acquires a spicy taste and extremely interesting coloring.

Today we will cook marinated fish with you. The fish is whitefish, a freshwater relative of salmon, which, after salting or marinating, turns into a real delicacy. What to do if you don’t have Lake Ladoga nearby, where seven breeds of this wonderful fish are found? It's okay, take any other one - pike perch, catfish, silver carp... In a word, if you like the fish in its usual form, then you will like it marinated.

Lemon and thyme are best friends, and this duet works wonders with fish. For the first time I had the opportunity to try, frankly speaking, not the most frequent guest on our shelves: the British call this fish John Dory, the Italians and French - St. Peter's fish, and here we call it sunfish. On its side there is a dark spot, according to legend - the fingerprint of the Holy Apostle Peter, who, as is known, was a fisherman (however, the sunfish is not found in the Sea of Galilee, but who cares?). Solnechnik has quite dense meat and tastes somewhat like halibut. Need I say that with lemon and thyme you can cook any fish at all - be it sea or river, with white meat or red?..

I have been dreaming about tuna tartare for more than two months, from the very day I tried it in one of the fashionable places in Alicante. The service in that establishment was disgusting, the prices were frightening, people were crowding at the entrance, the bartenders in the center of the room were mixing various versions of gin and tonics, but the tuna tartare was beyond praise. Large pieces of supple and juicy fish meat in a light dressing with an Asian twist sank into the soul for a long time. I haven’t seen fresh Mediterranean tuna here, and you can’t buy anything else right away, but as soon as I had a piece of rich pink fillet in my hands, I immediately remembered the tartare. After all, this is, in fact, the best thing that can happen to tuna.

Fish dishes have a special place in the cuisines of almost all countries. Fish is an inexhaustible source of benefits for our body, not to mention its taste. But in order for the fish to please us with its taste, it is very important to cook it correctly.

The oven is an indispensable assistant in the kitchen; it allows us to save time on cooking and preserve the benefits of food. Properly cooked fish in the oven retains a maximum of nutrients, vitamins, and microelements. A saucepan, a frying pan, a double boiler - all of this can easily be replaced by an oven if you use some tricks when cooking.

We are pleased to present you with several simple, but very appetizing and healthy recipes for fish dishes cooked in the oven.

What you need to know before you start cooking fish

To ensure that fish dishes bring only pleasure, use useful tips that will help you avoid making mistakes when purchasing and storing basic products.

When purchasing fresh fish, pay attention to its appearance. The scales should be smooth, shiny, evenly slippery from natural mucus.
The swollen belly of the fish indicates that the product is no longer fresh. Dull, rumpled-looking eyes can indicate the same thing.
Only a fishy smell should emanate from the fish, without any foreign impurities, especially chemical ones. If there is something about the smell that confuses you, for example, it is too strong and unpleasant, it is better to refuse the purchase.
When purchasing fresh frozen fish, choose whole carcasses, including the head. This way you can protect yourself from purchasing a low-quality product, and you can cook fish soup or aspic from the heads.
If you bought live fish, then when gutting it, thoroughly rinse the carcass under. Remains of digested food, entrails and gall bladder will ruin the entire dish.

Please note: if there is a fisherman in your family, then you probably know how to properly clean fish. The main thing is to completely get rid of the scales, because large, hard scales can spoil the impression of the dish.

Now let’s discuss what we need in preparation:

fish (any, depending on the recipe);
salt;
carrot;
ground pepper, black or red;
salt;
greens - onions, dill, parsley, cilantro, etc.;
oven;
baking tray;
foil or culinary sleeve made of heat-resistant polyethylene.

All this should be on hand, and the availability of other ingredients depends on the conditions of the recipe.

Pink salmon stuffed with vegetables, baked in foil

For this dish you will need:

pink salmon carcass with head – 1 piece;
onion – 1 pc.;
butter – 50 gr.;
medium-sized carrots – 1 pc.;
lemon – 1 pc.;
salt, pepper, herbs to taste.

Tip: when preparing fish dishes in which you need to use lemon, give preference to fruits with thin skin.

Clean and rinse the fish thoroughly, pat it with a napkin to remove excess moisture. Grate the carrots on a coarse grater and cut the onion into half rings. Sauté vegetables in a frying pan in vegetable oil.
Prepare a mixture of salt and pepper, rub the pink salmon carcass with it inside and out. Stuff the pink salmon belly with sautéed vegetables, add pieces and a few slices of lemon. Place remaining lemon slices on top. Carefully wrap the fish in foil and seal the edges tightly.
Preheat the oven to 180 degrees and place the fish in it on a baking sheet for about half an hour. If you want the pink salmon to be golden brown, 5 minutes before it’s done, unwrap the foil and return the pan to the oven.

Pink salmon is ready! All you have to do is remove it from the foil, place it on a plate or tray and decorate with herbs.

Master class on cooking pink salmon in photographs

Make sure pink salmon is fresh Gut and wash the fish thoroughly Chop the onion Grate the carrots sauté vegetables in oil Mix salt, pepper, seasonings, rub the fish with the mixture and stuff it with vegetables Wrap pink salmon in foil and place in preheated oven

Crucian carp in sour cream – a classic of the genre!

Cover the baking sheet with foil or parchment paper and grease with vegetable oil. Place the crucian carp, having previously greased them with a small amount of salt and spices from the inside, or stuffed them with sautéed vegetables. Pour in a mixture of sour cream and seasonings.

The oven should be preheated to 180 degrees. Before placing the pan there, keep the fish in the sour cream marinade for about 10-15 minutes. Bake for about an hour. After this, leave the crucian carp to “languish”: while the oven is turned off and cools, the dish will be completely cooked, but will not cool down; half an hour is enough.

Remove the baking sheet from the oven, place the crucian carp on a plate and sprinkle with herbs.

Fish fillet baked with potatoes in milk sauce

This dish can diversify the everyday menu and decorate the holiday table. It is very easy to prepare and will not require any special expenses from you.

To prepare you will need the following ingredients:

fillet of any fish, boned – 800 g;
potatoes – 10 pcs.;
onion – 2 pcs;
low-fat sour cream (10%) – 250 ml;
milk – 300 ml;
hard cheese – 100 g;
flour – 2 tbsp;
salt, pepper, ketchup - to taste.

Finely chop or grate the onion. Saute in vegetable oil with added flour and keep on low heat for a couple more minutes. Add ketchup and sour cream, mix thoroughly until smooth, and simmer. Pour in the milk and cook, stirring, for another 5 minutes. Season with salt and pepper.

Cut the potatoes boiled until half cooked into slices and place them on the bottom of a mold or baking sheet. Place pieces of fish fillet on top and pour the prepared sauce over it. Preheat the oven to 220 degrees, cook the dish for 40 minutes. Remove the pan from the oven, sprinkle the fillet with grated cheese and return for another 5-10 minutes until a golden brown crust forms.

Tip: You can use cauliflower or broccoli instead of potatoes.

Sprats at home

Well, how can you not love sprats, which have long been an integral part of our lives? It turns out that you don’t have to buy them in the store at all. Sprats, no different from the Baltic ones we love, can be made independently from sprat, sprat, herring, bleak and other small fish.

So, you will need:

fish – 1 kg;
vegetable oil – 200 g;
strongly brewed black tea – 200 g (filtered, without tea leaves);
salt – 1 tbsp;
sugar – 1 tsp;
pepper - to taste;
bay leaf – 5-7 pcs.

Rinse the fish thoroughly and remove heads and entrails. Place a bay leaf on the bottom of the mold or baking sheet. Place the fish evenly, sprinkle with salt, sugar, pepper, pour in oil and cold.
Preheat the oven to 170 degrees. Place the pan in the oven and cook for 2 hours. During this time, excess water will evaporate, and the oil and tea leaves will completely saturate each fish. When the dish is ready, the liquid level in the pan should decrease by 2/3.
Remove the fish from the oven and let it cool. Parsley and dill, as well as green onions, will be a great addition to this dish!

Fish cutlets baked in the oven

Fish cutlets are much healthier and easier for digestion than meat cutlets, and they can become a real decoration for any table. Fish fillet cutlets are very easy to prepare, you can experiment with the ingredients and in any case get a great dish that your family and guests will love.

Traditionally, large fish is used for minced meat. The easiest option, especially if you like fishing, is a large pike. It’s not very good for frying or baking, but it’s just right for minced meatballs! Pike meat has the necessary rigidity and does not crumble when ground.

For the cutlets you will need:

fish fillet, boned – 500 g;
lard – 150 g;
semolina – 4 tbsp;
chicken egg – 1 piece;
medium-sized carrots – 1 piece;
large onion – 1 piece;
garlic – 2 cloves;
mayonnaise – 50 g;
salt, pepper, seasonings - to taste.

Grind fish fillets, lard, onions through a meat grinder, add grated carrots and crushed garlic. Knead the minced meat by beating in the egg and adding salt and spices. Semolina will help hold the minced meat together if it turns out liquid.