Recipes for preparing dishes from berche fish

Appearance and habitat

If you look at the appearance of pike perch and bersh, their body color is the same. However, the latter has clearer symmetrical stripes. There are no fangs on the lower jaw, and the muzzle has a blunter shape. Unlike pike perch, berche fish have more rounded and protruding eyes. The fins located on the side and on the back, which are more impressive in size, also stand out. The body of the bersh is oblong. It is covered with large scales. Even near the mouth you can find small scales.

As for its habitat, the bershik fish most often lives in the Volga River and its basin. It is also found in the Dnieper and Don rivers.

Sometimes it is possible to catch bersha in the Caspian Sea, as well as in the reservoirs that are part of its basin.

Culinary features, recipes for preparing bersh

It is believed that the fish is noticeably inferior in taste to pike perch and pike perch. But its nutritious meat is juicy and tender in taste. It is low-calorie, perfectly absorbed by the human body, strengthens bones, and promotes tissue regeneration.

Bersha meat is good for children and promotes physical and mental development. It is recommended for sick and weakened people due to the content of a complex of vitamins, amino acids, and valuable minerals (iodine, potassium, cobalt).

The main advantage of bersh is the absence of small bones. Dishes made from it will even decorate a festive table.

What is prepared from berche fish?

• Boil in water to obtain a valuable product and a healthy first course.
• Fry in pieces in a frying pan, on a grill, in deep fat.
• Bake in the oven, in batter, on a bed of vegetables.
• They make aspic, cutlets, and puddings.
• Salted, dried, smoked, canned, stuffed.
• Used as a filling for pies.

The fish is eaten cold or hot, served with different sauces. It goes well with vegetables, cereals, and seasonings.

Source: ribalka-vsem.ru

Bersh fish how to cook

Food and spawning time

Bersh prefers small fish, like pike perch. Most often, its victim does not exceed 7 cm in length. His favorite delicacy is minnows. At the same time, it can eat fry and other fish of smaller species. It usually lives at depth. You should look for it where the bottom of the reservoir is sandy and quite hard. It is not found at all in lakes and bays.

Individuals become sexually mature at 4 years of age. The body length at this moment is 25 cm. Spawning occurs in this species in shallow water. Bersh builds nests. They are located on the sandy bottom near the snag. The male is responsible for guarding the nest where the eggs are located. He protects the brood until the fry are born.

Typically, spawning begins in April at a water temperature of at least +10°C. Sometimes it can be observed in May. It all depends on weather conditions. The caviar is miniature, yellow. Bersch is a very prolific fish. At one time, females can lay up to 500,000 eggs, depending on the area they are in. It takes 1 week for the eggs to mature.

The larvae remain in the cocoon for some time. After a few days, they eat the remains of the shell and begin an independent existence. The larvae do not exceed 2 mm in length. They become fry after a week. Now their diet includes zooplankton.

Dishes from pike perch and bersh

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Salad with boiled pike perch

Compound:

• 1500 g boiled pike perch fillet,
• 200 g boiled beans,
• 150 g Iceberg lettuce,
• 4 tomatoes,
• olives,
• 1 lemon,
• parsley,
• 80 g olive oil,
• salt, pepper to taste.

Preparation: Mash the pike perch fillet with a fork, add beans, lettuce, cut into strips, olives, cut into slices, tomatoes, cut into small cubes, season with salt and pepper, pouring with olive oil. It looks good if you arrange the components in bouquets.

Potato salad with marinated pike perch fillet

Compound:

• 200 g pike perch, marinated in vinegar-oil brine,
• 2 tomatoes
• 3 boiled potatoes,
• 2 pickled cucumbers,
• 1 apple,
• 2 boiled eggs,
• 150 g mayonnaise,
• salt, pepper to taste.

Preparation: The pike perch fillet is removed from the brine and cut into slices, potatoes cut into small cubes, pickles, an apple cut into strips, coarsely chopped eggs are added and the salad is dressed with mayonnaise. Place in a heap in a salad bowl, garnish with tomato slices and parsley.

Pike perch soup with sweet pepper

Compound:

• 1.5 kg pike perch fillet,
• 250 g white sauce,
• 200 g sweet pepper (red, yellow, green),
• 100 g boletus mushrooms,
• 100 g cream,
• 2 eggs,
• salt, pepper to taste.

Preparation: cut the pike perch into fillets and boil with spices for 20 minutes. Cut the onion and carrots into strips and lightly sauté in oil. Then remove the pike perch from the broth, mash, mix with sauté and fry for 10–15 minutes. Pour fish broth over everything and cook for 30 minutes, then blend in a blender until the mixture is pureed. Fill with cream and egg yolk. As a garnish, serve boiled and cut into strips mushrooms, which are placed in a broth cup.

Pike perch stuffed with champignons and vegetables

Compound:

• 1 pike perch weighing 1–1.5 kg,
• 2 sweet peppers,
• 250 g champignons,
• 2 tomatoes
• 100 g wheat bread without crusts,
• 150 g cream,
• 4 eggs,
• 100 g onions,
• salt, white pepper.

Preparation: The fish is cleaned of scales, fins are trimmed and washed. A skin incision is made from head to tail, then the rib bone is cut off from the head and tail and separated, making a pocket, the entrails are removed, washed, and the pulp is removed from the bones.

Minced meat: fish pulp is passed through a meat grinder with a small grid, combined with white bread soaked in milk or cream, poached sweet peppers, champignons, fried onions, salt and white pepper are added.

Well-washed pike perch is filled with this minced meat and sewn up with thread. The carcass is pierced (to remove air), wrapped in gauze, placed in fish broth and boiled. If you don’t have a fish bowl, then poach the fish in the oven, adding a little water and covering it with foil. Serve the fish with creamy horseradish sauce and mayonnaise sauce with gherkins (see previous recipes). The dish can be decorated with egg slices and tomatoes. It is a classic snack dish a la buffet.

Bersh in lemon sauce

Compound:

• 500 g bersha fillet,
• 100 g olives,
• 100 ml dry white wine,
• 1–2 cloves of garlic,
• zest of 1 lemon,
• 100 g butter,
• salt, pepper to taste,
• 50 ml corn oil.

Preparation: Bread portions of clean fillet in flour and fry in corn oil on both sides, drain the oil and add butter, a little garlic, pitted olive slices, white wine and lemon juice. Warm up, boiling slightly. Serve with any vegetable side dish, sprinkled with lemon zest.

Pike perch fried on ham with white bread

Compound:

• 500 g pike perch fillet,
• 100 g ham,
• 2–3 cloves of garlic,
• 2 glasses of white wine,
• crumb of one slice of white bread,
• 50 g bacon
• parsley,
• salt, pepper to taste.

Preparation: Cut the pike perch fillet into small cubes. Heat a deep frying pan and fry finely chopped ham, crushed garlic and chopped white bread in it, pour in white wine, add salt and pepper. When the sauce boils, add chopped pike perch fillet and cook until soft. Serve the dish hot.

Pike-perch "Orly"

Compound:

• Pike perch fillet 500 g,
• 100 ml corn oil,
• juice of one lemon,
• 100 ml dry white wine,
• 150 g flour,
• 4 eggs,
• 300 g ground white crackers,
• 50 g chopped parsley,
• salt, pepper to taste.

Preparation: Skinless and boneless fillet is cut into a strip (ribbon) 1 cm thick, 10–12 cm long and 4 cm wide. Sprinkle with salt and pepper and herbs, pour over wine, juice of one lemon, marinate for 2–3 hours. After this, bread in flour, dip in beaten egg, roll in breadcrumbs, roll into a figure eight and pin with a skewer. Can be folded into a bow. Deep fry for 5-6 minutes, serve with lemon wedges and fresh tomatoes.

Pike perch with mayonnaise

Compound:

• 250 g boiled fish,
• 4 potatoes,
• 2 carrots,
• 2 eggs,
• 100 g canned corn,
• 4 pickled cucumbers,
• 200 g green peas,
• 200 g mayonnaise,
• green onions, salt, pepper, parsley.

Preparation: Boil the fish with bay leaf, parsley, onion, add salt and pepper. Boil potatoes and carrots and cut into cubes. Mix with green peas, corn, chopped eggs and finely chopped cucumbers. Season everything with mayonnaise. Place the vegetables on a dish, place the fish on top, making a mesh of “Baltimore” type mayonnaise and garnish with green onions.

Deep fried bersh

Compound:

• 600 g bersha fillet,
• 2/3 cup cream,
• 100 g flour,
• 100 ml vegetable oil,
• 2 eggs,
• 3–4 slices of lemon,
• finely chopped parsley,
• salt, ground pepper to taste.

Preparation: Process the fish, leaving the skin on but removing the bones. Cut into pieces. Salt and pepper the cream and pour it over the fish. Keep in a cool place for about an hour. Then roll the fish in flour, moisten it in beaten egg and fry in very hot oil on both sides until cooked. Place the fish on a plate, garnish with lemon slices and parsley and lettuce leaves. Side dish: potato pie.

Pike perch cutlets stuffed with mushrooms

Compound:

• 0.5 kg pike perch fillet,
• 150 g white bread without crusts,
• 200 ml milk,
• 100 g fried onions,
• 150 g porcini mushrooms or champignons,
• a pinch of salt,
• black pepper on the tip of a knife.

Preparation: Pass the pike perch fillet through a meat grinder, add bread soaked in milk, onions and eggs and pass again, then knead. You can add grated cheese to the minced fish. Cut the minced meat into a flat cake, put fried mushrooms in the middle and shape it into cigars. Breaded in egg and white breading (dry white bread, grated), fry in corn oil. Fry until done in the oven. Creamed carrots, cauliflower, and asparagus are perfect as a side dish.

Pike perch stuffed with pieces

Compound:

• 1 pike perch weighing up to 1 kg,
• 300 g peeled, boiled rapana,
• 2 eggs,
• 100 g onion,
• 100 g white bread without crusts,
• 100 g cream.

Preparation: Process the pike perch, cut off the head, remove all the entrails through the cutout near the head and rinse well. Cut the fish into circles. Prepare minced meat from boiled rapana, fried onions, soaked in cream of white bread with the addition of salt and pepper, passing it through a meat grinder 2-3 times. Stuff pieces of pike perch with this minced meat. Boil broth from the head and tail with the addition of roots and tops of young beets. Place pieces of stuffed fish into the resulting broth and simmer for 25–30 minutes. As a side dish, serve boiled beets seasoned with butter, boiled potatoes with dill.

Pike perch in White Wine sauce

Compound:

• 600 g pike perch fillet,
• 200 ml white wine,
• 120 g butter,
• 0.5 lemon,
• 2 spoons of flour,
• 2–3 cloves of garlic,
• fish broth,
• Bay leaf,
• salt, allspice.

Preparation: Bread portions of clean fillet in flour and fry in corn oil, add a little garlic and fry, add white wine, lemon juice, a little fish broth and heat, boil slightly, add lemon zest, cut into small strips, salt and pepper to taste . Serve with any vegetable side dish, topped with sauce.

Pike perch with sorrel

Compound:

• pike perch - 800 g,
• sorrel - 750 g,
• decoction - 750 g,
• yolks - 3 pcs.,
• ready mustard - 10 g,
• tarragon - 4 sprigs,
• lemon - 0.5 pcs.;

for the decoction:

• wine - 300 g,
• water - 300 g,
• onions - 80 g,
• carrots - 60 g,
• celery - 50 g,
• salt pepper,
• cloves - 3 pcs.,
• Bay leaf,

Preparation: Sort out fresh sorrel, rinse, tear off the petioles, put in a bowl, pour a little water into it and put on low heat for 15 minutes. Then rub through a sieve with yolks and mustard. Finely chop individual sorrel leaves and mix with the pureed sorrel mass and add salt. Place the processed pike perch in a saucepan, pour wine and water over it, add onions, roots, herbs, bay leaves, salt, crushed peppercorns, cloves, bring to a boil and simmer the pike perch for 30 minutes.

When serving, put sorrel puree on the dish, and prepared pike perch on it, garnish everything with lemon slices and tarragon sprigs.

Sauteed pike perch

Compound:

• pike perch - 1 kg,
• fresh crayfish - 7 pcs.,
• porcini mushrooms - 120 g,
• white wine - 80 g,
• broth - 100 g,
• salt pepper,
• white sauce with egg - 300 g,
• greens - 20 g.

Preparation: Cut clean pike perch fillet without skin and bones into thin slices, put in a frying pan, add salt and pepper, pour in wine and broth. Make chopped mass from the leftover pike perch. Place it in a pastry bag and pipe a ring onto each piece of pike perch. Cover the pan with a lid and cook the fish until cooked. Boil the crayfish, remove the pulp from the claws, stuff the crayfish frames with this mixture and cook in salted water. Chop the porcini mushrooms and sauté in oil.

When serving, place porcini mushrooms on a plate, around slices of pike perch and crayfish necks, pour the sauce over it all and garnish with stuffed frames and parsley on top.

Pike perch with minced mushroom

Compound:

• pike perch - 500 g,
• butter - 20 g,
• White mushrooms,
• egg - 1 pc.,
• breadcrumbs - 50 g,
• oil for frying - 300 g,
• fresh cucumber salad - 200 g,
• greens - 10 g,
• salt pepper,
• potato;

for minced meat:

• fresh porcini mushrooms - 25 g,
• flour - 5 g,
• butter - 3 g,
• broth - 70 g, salt.

Preparation of minced meat. Mix melted butter with flour, add salt, dilute with hot broth, boil, mix with stewed mushrooms, cool.

Preparation: Cut the prepared pike perch fillet without skin and bones diagonally into slices 1 cm thick, cut each slice in half, but not all the way, so that you can put the minced meat, shape it into a schnitzel, add salt, pepper, breaded in flour, dip in egg. and roll in breadcrumbs. Deep fry and drizzle with oil when serving. Serve fried potatoes, cucumber and herb salad as a side dish.

Baked pike perch snack

Compound:

• pike perch - 500 g,
• potatoes - 400 g,
• vegetable oil - 50 g,
• parsley - 10 g,
• onions - 100 g,
• flour - 10 g,
• crackers - 10 g.

Preparation: Cut raw pike perch into portions without the vertebral bone, place in a greased frying pan. Place chopped onions and sliced ​​raw potatoes on top. Combine flour with vegetable oil, dilute with fish broth and pour this mixture over the pike perch, sprinkle the dish with breadcrumbs, sprinkle with vegetable oil and bake in the oven. When serving, sprinkle with chopped parsley.

Pike perch baked with cauliflower in milk sauce

Compound:

• pike perch - 600 g,
• cauliflower - 600 g,
• butter - 60 g,
• grated cheese - 1 tbsp. spoon,
• sauce - 0.6 l,
• salt.

Preparation: Boil cauliflower in salted water, divide into individual florets, place in a greased frying pan. Place poached portions of fish on the cabbage. Boil the broth remaining after poaching by half and pour it over the fish and cabbage, then pour in a medium-thick milk sauce, sprinkle with grated cheese, sprinkle with oil and bake.

Pike perch baked in shells

Compound:

• pike perch - 500 g,
• butter (or butter margarine) - 1 tbsp.
• spoon, mushrooms - 60 g,
• crabs - 40 g,
• grated cheese - 1 tbsp. spoon,
• white sauce - 100 g,
• milk sauce - 400 g,
• salt.

Preparation: Cut the pike perch fillet and simmer along with chopped porcini mushrooms or champignons, crayfish tails or crabs. Add a small amount of white sauce to the finished fish, mix gently and place in a heap in shells greased with butter or creamy margarine, pour in a medium-thick milk sauce, sprinkle with grated cheese, drizzle with butter and bake. Pour melted butter over the finished fish and garnish with pieces of crab or boiled mushroom caps.

Pike perch with egg

Compound:

• pike perch - 400 g,
• lemon,
• eggs - 2 pcs.,
• onions - 100 g,
• cucumbers - 350 g,
• sweet pepper - 160 g,
• pepper, salt, herbs,
• sauce - 200 g;

for the sauce:

• mayonnaise - 240 g,
• chopped onions - 100 g,
• pickled cucumbers - 100 g, greens.

Preparation: Cut fresh pike perch into fillets with skin on, then add a small amount of water, add a little salt and simmer. Then dip into a marinade made from lemon juice, salt, pepper, finely chopped onion, and let sit until it cools. Prepare the sauce: to do this, add chopped onions, finely chopped pickles and herbs to the mayonnaise.

When serving, place the pike perch on a plate, pour over the sauce, and serve separately with a side dish - pickled cucumbers, sweet peppers, boiled eggs. Sprinkle with parsley.

Pike perch baked with potatoes and white sauce

Compound:

• pike perch - 600 g,
• potatoes - 600 g,
• ground crackers - 1 tbsp. spoon,
• butter (or butter margarine) - 60 g,
• sauce - 0.6 l,
• parsley (greens), dill,
• ground black pepper, salt

Preparation: Place a piece of fish fillet on a greased frying pan or dish, sprinkle with pepper and salt and cover with even slices of boiled or raw potatoes, completely covering the fish, pour over liquid white sauce, sprinkle with breadcrumbs, sprinkle with butter or creamy margarine and bake for 20 minutes. .

Serve the fish sprinkled with parsley. If the fish is not juicy enough, add 2 tablespoons of broth to the frying pan, put on the stove and let the fish boil.

Pike perch baked with pasta and milk sauce

Compound:

• pike perch - 600 g,
• parsley (root) - 20 g,
• onion - 1 pc.,
• pasta - 200 g,
• mushrooms - 80 g,
• crabs - 40 g,
• grated cheese - 1 tbsp. spoon,
• butter - 100 g,
• steam sauce - 60 g,
• milk sauce - 0.6 l, salt.

Preparation: Boil the pasta and season it with oil. Portion pieces, cut from fish fillets, simmer with the addition of parsley and onions. Place pasta in the center of a dish or frying pan, place poached fish on it, and boiled porcini mushrooms and pieces of crab seasoned with steam sauce on top of the fish. Pour medium thick milk sauce over everything, sprinkle with grated cheese, drizzle with oil and bake. You can bake fish without mushrooms and crabs.

Pike perch baked with champignons

Compound:

• pike perch - 1 kg,
• champignons - 100 g or boletus - 200 g,
• fat - 100 g,
• onions - 100 g,
• sour cream - 1 glass,
• grated cheese - 2 tbsp. spoons,
• ground black pepper, salt.

Preparation: Gut the fish, rinse, cut off the head, separate the fillets and salt, place on a fireproof dish, pour in fat and lightly bake.

Peel the champignons from the soil, rinse, cut off the stems, remove the films from large caps, finely chop the mushrooms. Add chopped onion, salt and pepper, 2 tablespoons of water, simmer for 10 minutes. Remove the fish, cover with champignons, pour lightly salted sour cream on it, sprinkle with coarsely grated cheese. You can sprinkle with butter and ground breadcrumbs and bake. The fish is ready when the cheese is lightly browned. It can also be served as an appetizer.

Pike perch, stuffed whole

Compound:

• pike perch - 1 kg,
• onions - 200 g,
• wheat bread - 200 g,
• milk - 200 g,
• cream margarine - 100 g,
• egg - 1 pc.,
• garlic,
• sauce - 0.5 l,
• salt.

Preparation: Cut off the flesh from pike perch fillet with skin but no bones, leaving it on the skin in a layer no thicker than 1 cm. Place minced meat on the fillet. For minced meat, mince fish pulp, white bread soaked in milk, add sauteed onion, raw egg, melted butter, garlic. Mix and beat well. Cover the other half of the fish with a piece of fillet, giving the product the shape of a whole fish.

Place the fish on a baking sheet greased with creamy margarine, pour in a little broth, cover with oiled paper and simmer in a roasting pan. Serve hot stuffed pike perch with boiled potatoes, pour steam or tomato sauce over the fish.

Pike perch, chopped in breadcrumbs

Compound:

• pike perch - 500 g,
• onions - 50 g,
• milk - 20 g,
• eggs - 1 pc.,
• crackers - 30 g,
• vegetable oil - 30 g,
• tomato sauce - 100 g,
• salt, herbs, garnish.

Preparation: Cut pike perch fillet without skin and bones into pieces, sprinkle with salt and mix with finely chopped onions and parsley. Pass all this through a thin grinder. If a small number of servings are expected, then it is better to chop the fish on a board with a knife. The mass prepared in this way is molded into oval-flattened products, moistened in eggs, then breaded in breadcrumbs and fried in a heated frying pan. Drizzle with tomato sauce. Serve boiled potatoes as a side dish.

Pike perch fillet in white wine

Compound:

• pike perch - 300 g,
• potatoes - 30 g,
• butter - 6 g,
• sauce - 100 g,
• mushrooms - 40 g,
• crabs - 5 g,
• white bread - 50 g,
• salt.

Preparation: Separate the pike perch meat from the bones and skin, rinse, cut lengthwise into strips, carefully beat each with a hoe, add salt, and roll into a tube. Cut the foil into strips, coat with oil and wrap the rolled-up pike perch meat in it so that it retains its column shape, and place it in the oven. When serving, remove the pike perch meat from the foil, place it on a white bread crouton, put champignons, crab cartilage or crayfish tails on top, and pour over the white sauce. As a side dish for pike perch, serve boiled potatoes sprinkled with butter.

Pike perch fillet in poppy seed sauce

Compound:

• 300 g pike perch fillet,
• 75 g poppy seeds,
• 100 ml milk,
• 1 lemon, 3 tbsp. spoons of vegetable oil,
• dill for decoration,
• salt, ground black pepper.

Preparation: Wash the pike perch fillet, dry it, cut into two portions. Sprinkle each piece of fish with salt and pepper. Pour boiling water over the lemon and cut in half lengthwise. Sprinkle each piece of fish with the juice of one half of a lemon and leave to soak for a few minutes. Place the prepared pike perch fillet in a frying pan with preheated vegetable oil and fry over high heat for 2 minutes on each side. Pour the poppy seeds into a small saucepan, add boiling water and leave to swell. Then drain the water, add milk to the pan with poppy seeds, put on fire and bring to a boil. Place fried fish in the resulting sauce, cover the pan with a lid and simmer the dish over low heat for 3-5 minutes. Cut the remaining half of the lemon into slices. Sort out the dill, rinse and dry. Place pieces of prepared pike perch on a serving dish, pour a few spoons of poppy seed sauce, garnish with dill and lemon slices and serve. Boiled potatoes are suitable as a side dish for this dish.

Stuffed pike perch

Compound:

• 1 medium-sized pike perch,
• 2 potato tubers,
• 1 bunch of dill,
• 3 cloves of garlic,
• 5 tbsp. spoons of vegetable oil,
• 1 lemon,
• 1 fresh cucumber for garnish
• salt, ground black pepper.

Preparation: Peel the pike perch from scales, make a small cut on the belly, gut it, rinse thoroughly under running water, dry, lightly grate with salt and pepper and sprinkle with lemon juice. Peel the potatoes, wash them, cut them into small cubes, place them in a frying pan with preheated vegetable oil and fry until golden brown. Peel and chop the garlic using a knife. Sort out the dill, rinse, dry and chop. Place fried potatoes, chopped garlic and half of chopped dill into a deep container. Add salt and pepper, stir. Stuff the pike perch with the resulting mixture. Place the prepared fish on a baking sheet, belly down, pour over vegetable oil and place in an oven preheated to 150 °C. Bake the fish for 15–20 minutes. Place the finished pike perch on a flat serving dish, sprinkle with dill, garnish with a slice of fresh cucumber cut in the shape of a crown, and serve.

Pike perch fillet in batter

Compound:

• 500 g pike perch fillet,
• 100 ml milk,
• 2 tbsp. l. wheat flour,
• 2 tbsp. l. vegetable oil,
• 0.25 tsp ginger,
• 1 bunch of dill,
• ground red pepper, salt.

Preparation: Wash the fish fillet, cut into portions, add salt, pour milk and leave for 5 minutes. Then grate with ginger and pepper, roll in flour. Wash and chop the dill greens. Grease a baking sheet with vegetable oil, place pieces of fish on it and fry in an oven preheated to 18 °C for 20 minutes. Sprinkle the finished fish with dill.

Pike perch in Astrakhan style

Compound:

• 1 kg pike perch,
• 2 tomatoes
• 1 lemon,
• 1 bunch of parsley,
• 4 tbsp. l. fish broth,
• 2 tbsp. l. vegetable oil,
• grated nutmeg on the tip of a knife,
• ground coriander, ground paprika,
• pepper, salt.

Preparation: Clean the fish, gut it, rinse and cut into portions. Wash the parsley. Wash the lemon, cut in half, squeeze the juice from one half, cut the other into thin slices. Wash the tomatoes, cut one in half, pour boiling water over the other, remove the skin, chop and rub through a sieve. Mix the resulting puree thoroughly with lemon juice, vegetable oil, spices and salt.

Grease the pieces of pike perch with the resulting mixture, place them in a baking dish, add broth and place in an oven preheated to 20°C for 30–35 minutes. Place the finished fish on a dish, garnish with lemon slices, tomato halves and parsley sprigs.

Pike perch baked with cilantro

Compound:

• 1 kg pike perch fillet,
• 2 cloves of garlic,
• 2 tbsp. l. lemon juice,
• 2 tbsp. l. vegetable oil,
• 2 tbsp. l. breadcrumbs,
• 2 bunches of green cilantro,
• pepper, salt.

Preparation: Peel, wash, chop the garlic. Wash the pike perch fillet, cut into portions, rub with salt, pepper and garlic, leave for 10 minutes, place in a baking dish. Wash the green cilantro, chop it, mix with breadcrumbs, lemon juice and vegetable oil. Grease the pieces of fish with the resulting mixture and bake in an oven preheated to 18°C ​​for 25–30 minutes.

Bon appetit!

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Habits, differences from pike perch

Compared to pike perch, bersh can hunt all day long. Pike perch swim out to hunt only at night. Bersh loves to team up with other brethren in order to hunt prey. In this case, a group of fish drives the prey to a specific place. Younger individuals often swim next to large pike perch, which is why recognizing bersh next to a pike perch is quite problematic. Large fish usually live in the middle of the pond. Small individuals approach the shore. But it is not so easy to see them, since they swim near the very bottom.

Differences between pike perch and bersh:

1. In bersh, scales are present even near the mouth; in pike perch, this area is clean.
2. Bersh has a wider and shorter muzzle.
3. Bersh scales are larger in size.

It is also important to point out that pike perch is found in lakes and reservoirs, while bersh prefers large and small rivers.

Delicious recipes from bersh

From such a predator as bersh, it is possible to prepare various delicious dishes. At the same time, the dishes are not only tasty, but also healthy.

Stewed berche with onions covered with cheese crust

To prepare this very tasty dish you need to prepare:

• Half a kilo of fish.
• Three onions.
• 150 grams of hard cheese.
• 70 grams of mayonnaise.
• Greenery.
• Salt.
• Spices.

Cooking technique:

1. First of all, the fish is cleaned, gutted and washed thoroughly. If you remove all the bones, you will get a more desirable dish. After this, the fish is cut into portions, salted and peppered.
2. The onion is cut into half rings and mixed with mayonnaise.
3. The oven turns on and heats up to the desired temperature. The fish is coated with mayonnaise and onions and placed in a baking dish. In this state, the fish should cook for about 35 minutes.
4. After this time, the fish is removed from the oven and the dish is sprinkled with grated hard cheese on top. After this, the fish goes into the oven for another 5 minutes. Before serving, the dish is decorated with chopped herbs.

Fishing Features

Fishermen like to catch bersha because its fillet is unusually tasty and tender. This type of predatory fish is hunted exclusively by non-professionals.

This fish is not caught on an industrial scale. Fishing will be more successful in winter; in summer it is difficult to catch bersh. You should choose a fishing line of medium thickness, since individuals do not exceed 0.5 m in length. For winter fishing, you need to use large-sized jigs elongated along the contour. They put a gudgeon or other small fish on them.

As for gear, you can hunt for bersh using a spinning rod, donka or float rod. Some fishermen practice mug fishing. Spinning is suitable in this case because the predator lives on a sandy bottom. The bait should be light in color. No leash required. The bait should be played as smoothly and slowly as possible. This is done at the very bottom.

To locate a bersha site, it is necessary to study the bottom topography. Installation of the feeder is carried out in the evening . In the morning they go for a check. This method has many advantages. There is no need to cast the tackle regularly and check it. In addition, the use of artificial bait is allowed.

The bottom tackle has a sliding sinker. It is problematic to use a float rod in the current. This is why it is important to select areas where the water is relatively standing. This is also important because the bersh prefers a bottom-dwelling lifestyle. Float tackle is also difficult to throw over long distances.

What is circle fishing? This is a girder, but intended for fishing in the summer. Before using it, determine the location of the school of fish and then cast the tackle. In this case, it is better to use live bait. Large specimens are found in the river fairway. That's why you can't do without a boat here.

Step by step cooking method

Step 1

We clean the fish, gut it, rinse it well, cut it into portions. Then rub the pieces with salt and roll in flour.

Step 2

Place the frying pan on high heat, pour in enough oil so that a piece of pike perch placed on the frying pan is half immersed in it. Wait for the oil to heat up and fry the fish until golden brown on both sides. Everything should be cooked over high or medium heat (depending on the type of stove and burner). Place the fried pieces in a colander to drain off excess oil.

Step 3

After all the fish is fried, we proceed as follows: We drain the oil in which the fish was fried, without any regret, since there is minus zero usefulness left in it. Then cut the onion into large half rings and the carrot into strips. Place the frying pan on the heat again and this time add just a little oil so that it just covers the bottom of the frying pan. We wait until the oil heats up and add the onions and carrots. Fry the vegetables for 2-3 minutes, then place already fried pieces of pike perch on top of them.

Step 4

Reduce the heat a little, pepper to taste and cover the pan with a lid. Leave the dish to simmer for about 5 minutes (check the readiness of the onion).

Step 5

After this time, put the fish again (but with vegetables) in a colander and let the oil drain. Instead of a colander, of course, it’s better to use absorbent napkins, but I don’t have them on hand at the right time, so I’m used to doing it this way. After 3-4 minutes you can place the fish on plates.

Useful Features

Fish fillet contains many useful substances. It is low in calories compared to animal meat. That is why bersha meat is considered a dietary product. It is well absorbed and contains a large amount of vitamins and microelements .

By including such fish in your food, you can normalize the functioning of the kidneys, hepatocytes (liver cells), improve the condition of the skin, strengthen bones and stimulate tissue repair. By regularly eating fish, you can remove toxic compounds from the body, increase the body's defenses and normalize metabolism. Fillet has a beneficial effect on the nervous system.

Stewed bershiki with potatoes

If you want to know how to cook bersha in a simpler and more satisfying way, you will definitely like the following recipe! We take:

• 3-4 pieces of small bershas,
• 4-5 large potato tubers,
• mayonnaise - 3 tablespoons,
• salt, black pepper - to taste,
• vegetable oil - 2 tablespoons.

This recipe for bersha in the oven belongs to Russian cuisine, famous for its hearty and tasty dishes. For this, small bershas need to be gutted and a little stripped of scales. Then rub the fish with salt and turn on the oven at 180 degrees. While the oven is heating, pour oil onto a baking sheet or baking dish. Peel the potatoes and cut them into medium-sized cubes. Coat the fish with mayonnaise and place on a baking sheet. Place the potatoes in the free space, lightly spray them with oil on top, salt and sprinkle with pepper. We put the baking sheet in the oven for 40 minutes - during this time, in low heat, the fish will simmer, become soft and juicy, the potatoes will be saturated with the aroma of bersha and covered with a golden crust. This dish is prepared in a matter of minutes, and is eaten even faster - the fish and potatoes are so tasty. Complement your dinner with fish appetizers such as burbot pie or carp heh, and you will be considered a real chef!

Bersh in salt

When choosing how to cook bersha, try one of the favorite culinary techniques of the Mediterranean - bake this fish in salt. This method will make the bersha meat tender, maintain its juiciness, and at the same time serve this dish to guests in a very interesting way! So, we only need a few ingredients:

• Bersha carcass - 1-1.5 kilograms,
• lemon - 1 piece,
• parsley and dill - ½ bunch each,
• butter - 50 grams,
• rock salt - 3 kilograms,
• egg white - 2 pieces,
• foil.

We start our recipe for bersha in the oven by cutting the fish. For this dish it is better to choose a larger carcass. We carefully remove the insides of the bersh, clean it of scales, and rinse it with water inside and out. Cut out the gills and fins using scissors.

Pour salt into a large bowl and add egg whites. In general, the proportion for the mixture is that for 1 kilogram of bersh you need 2 kilograms of salt and 1 protein. Mix the whites with salt, you can add a little cold water to make a thick paste.

Wash the greens and chop them finely. Place the butter in a warm place until it becomes soft. Using a fine grater, remove the zest from the lemon. Make sure that only the yellow part is cut off; we don’t need the white part. Mix the greens with zest and oil. Stuff the belly of the bersha with the resulting paste.

Place a double layer of foil on a baking sheet, and about half of the salt and egg whites on it. Place our fish on top of the salt and cover it with the rest of the salt-egg mixture. Place the baking sheet in an oven preheated to 200 degrees for 45 minutes, rest for a couple of minutes while browsing the “Fishing for Everyone!” website, and set the table. In addition to traditional utensils for this dish, you will also need a small hammer; you can use the one you use to beat meat. We transfer the finished fish with foil to a dish, carefully break the strong salt crust with a knife and hammer and serve.