Ruff baked whole in the oven

The sea ruff, or scorpionfish, is a fish that, when you look at it, it’s difficult to think that it is edible.
But for amateur fishermen, unlike its freshwater counterpart, this is a valuable trophy. What is the most in your diet?

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18.04.2020

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Sea or river fish

All scorpionfish are inhabitants of the sea. They love coastal waters, up to a maximum depth of 50 meters, but do not enter river mouths and even estuaries and estuaries desalinated by river water. Lives in the east of the Atlantic Ocean. It is often found in the north-west of the African coast, in the Mediterranean and Black Seas, and less frequently in the Azov Sea.

Description and types

Externally, ruffes caught in the sea are somewhat reminiscent of freshwater ones - mainly with their spines. There are several species of these fish, which are difficult for non-specialists to distinguish. The most common is the Black Sea scorpionfish. This is a small, up to 30 cm, fish with variegated colors - from black-brown to yellow and even pink (see photo). The color of specific specimens may vary: in the light they are lighter, in the shade they are darker. The head is large, occupying up to a third of the body. On its sides are large dark red or brown bulging eyes.

The fish has a large, spiny dorsal fin on its back. There are two of them on the stomach: abdominal and anal - all three are shown in the photo. They look dangerous for a reason - the pricks from the needles into which the bones of these fins have turned are poisonous. The poison is contained in thorns and growths, of which there are many on the fish’s body.

The noticeable scorpionfish resembles the Black Sea one, but it is smaller, up to 15 cm in length, and has a dark spot on the dorsal fin.

Some fish look sloppy, their scales seem to be covered with growths. Others, on the contrary, are bright and smooth. This is due to regular molting: ruffes leave shed skin on the bottom of the sea, like snakes. With it they also throw off parasites, of which fish have a lot.

Spawning period

The breeding season for sea ruffes is from July to September. Females start spawning at the age of 4 years (30-40 cm) and males from 2 years old (their size is from 17 cm). The swept caviar rises to the surface. The eggs are combined into capsules of viscous mucus. After a few days, they hatch into larvae 0.15 cm long, which sink to the bottom only after transitioning to the fry stage - 3 cm long.

Calorie table

Sea ruff is one of the tasty and healthy fish. It is difficult to cut, but using a few tricks, it is easy to peel and cut. Scorpion fish soup has a sweetish taste and viscous consistency.

You can ask your question to our author:

Lures and fishing

There is no commercial fishing for these fish species, but they are sometimes found in bycatch. They are often caught by amateurs with a fishing rod - from boats and even from piers, choosing places above a rocky bottom covered with aquatic plants. Depth is needed from 3 meters or more. The best time for such fishing is in the summer after sunset, although ruffe can be caught in the sea at any time of the year. If you manage to go fishing immediately after a storm, a good catch is almost guaranteed. An important feature of catching it on a spinning rod with bottom tackle: you will need a bet, or, in extreme cases, just a sinker.

The sea ruffe is a predator, so as bait you need to use the meat of fresh fish, shellfish or crustaceans - natural food for this type of food. But in a pinch, pieces of chicken or horse mackerel will do. They do not provide bait. The sea ruff cannot get off the hook: the swallowed bait goes straight into the esophagus. But it’s easy to drag the tackle into the rocks and get entangled in the bottom relief. To avoid this, you can use not a spinning rod, but a sea circle.

Ruff soup, recipe

Ukha is a wonderful fish dish in Russian cuisine, but few people know that real ukha is prepared from ruffs, or at least using ruff broth.

About the dish

By the way, once upon a time, many years ago, in Rus' any soup or compote was called fish soup... probably because this word came from the Indo-European root yuus, meaning decoction, liquid.

This is what is written in ancient Russian chronicles - chicken soup or pea soup, and even more interesting - swan ear! Well, of course, there was fish too - sterlet, perch and zander.

Only towards the end of the 17th century the name “ukha” was finally assigned to the fish liquid dish.
On a note! Classic fish soup is always prepared with ruffed broth, which gives it a special rich taste and unsurpassed aroma.
For some, the ruffe thorn only spoils the mood when caught on a fishing rod or in a net, but not for real fishermen who have tasted at least once in their lives a real royal fish soup, cooked over a stingy fisherman’s fire on the bank of their native river. When getting ready to go fishing, let’s not forget the main things: a pot, a slotted spoon, which the housewives use to catch dumplings from the pan, a knife and mugs... no spoons are needed, real fishermen don’t eat fish soup, but drink... yes, from mugs!

Tsar's fish soup made from ruffs, step-by-step recipe

To prepare this divine dish we will need the bare minimum:

• a dozen freshly caught ruffs;
• a dozen small perches;
• heels of large potatoes;
• salt;
• ground black pepper;
• a bunch of greenery - green onion, dill, parsley;
• a drink of good vodka.

Preparing the fish

The cooking process is simple. During a good conversation with good friends, everything somehow happens by itself:

• We just gut the ruffs, remove the insides, rinse with water - there is no need to clean the scales;
• We clean the perches according to all the rules - remove the scales, they come off easily from freshly caught fish, take out the insides along with the gills, rinse with water;

We arrange the fish by grade - ruff to ruff, perch to perch!

Preparation

We will cook a double broth, take the main broth from the ruff, and the perch will go with black bread as a snack. Preparation:

• We put a pot with three liters of spring water on the fire. We immediately launch ruffs into it. We wait until it boils, skim off the foam, put the heat aside so that the pot bubbles a little. Cook the ruff for 20-25 minutes. At this time, peel the potatoes and cut each into four parts.
• Using a slotted spoon, carefully remove the boiled ruffs. Unfortunately, this is where their mission ends. All we needed from them was to take in the broth. Place the potatoes in the pot, rake up the coals and wait for it to boil.
• Let the potatoes boil for literally three minutes and put the perch in the fish soup. Salt and pepper to taste. It boils, add finely chopped herbs and fire from under the pot, shovel it to the side - let it simmer barely. Cover with a lid. There are ten minutes left until it’s ready, but for now let’s quickly set the table.
• We cut the black bread, pick and rinse several burdock leaves with clean water.
• Using a slotted spoon, remove the perches and potatoes and place them on the burdocks. Each person present gets a separate lopuska!
• Pour the broth into mugs...

We eat the bread as a snack with potatoes and fish, and drink it with an ear from a mug.

Where's the vodka? You can pour a little into the mugs of all the adults present... or you can pour it into thimble cups... Bon appetit, everyone!

You can, of course, repeat this recipe at home, add vegetables or something else, but the freshest fish just caught from the river, sparks from a fire, the evening dawn, resinous and sweet smoke, the smell of fragrant herbs cannot be transferred to the kitchen or dining room it will succeed.

Basic rules for preparing a real classic fisherman's double fish soup:

• We cook where we caught it, using water from the spring.
• For the first batch, we cook the fish together with the scales; it is better to remove the scales from the second batch.
• The fish soup should not boil too much so that the fish does not fall apart into mush. Therefore, we maintain a hot fire only until the first boil, after which we maneuver with a pile of coals. As needed, we move it and move it under the bottom of the pot.
• Be sure to remove the foam as soon as it appears.
• We don’t use a slotted spoon to idle into the pot – we just fish out the contents, very carefully.

And let the fish soup on the river bank give you the most unforgettable experience!

Ruff soup, recipe Link to main publication

Source: https://ribolovrus.ru/kulinariya/uha-iz-ershej-retsept

How to safely catch scorpionfish

When fishing for scorpionfish, you need to remember about its poisonous fins: if you pick up the fish carelessly and inject yourself, your hand will hurt for several days and may become inflamed. The pain from the poison is similar to the sensation after a wasp sting; in severe cases, sweating and even vomiting may occur. Cases of death after being pricked by a sea ruffe due to anaphylactic shock have been described.

First aid: remove the thorn, squeeze out the blood, rinse the wound with hot water, or better yet, hydrogen peroxide. You cannot suck blood from the wound: the poison has an irritating effect on the oral mucosa. After providing first aid, even if the bite site does not hurt, you need to go to the emergency room.

To safely remove the prey from the hook, it is pressed with a rod to a flat surface, using pliers or another similar tool, it is held by the lower lip and three poisonous fins are trimmed: dorsal, anal and ventral, as well as all outgrowths and spines. You can save effort if you remove the hook not at the fishing site, but at home, when the fish falls asleep.

Ruff soup - a recipe from a real fisherman - Gifts of the Sea

True gourmets know that fish soup made from ruffs has a pleasant aroma and excellent taste. But this is not the only interesting thing about the ruff; in addition to the taste of the meat, it is also good for health.

• fluoride is beneficial for tooth enamel.
• A large amount of complete protein is useful for people restoring health after serious illnesses.
• Regular consumption of this fish can cure pellagra.
• Microelements contained in ruffed meat promote the secretion of gastric juice, which has a positive effect on the recovery of the body after drinking alcohol. In the fishing community, fish soup made from ruffs is called (hangover soup).

Ruff soup

The only drawback of preparing such a dish is the preparation of the fish itself, which in the first place is not large in size, maximum 16 cm, rarely reaches 20, although some fishermen claim that it can be larger, I don’t know, I haven’t caught it, and also has very prickly spines , which grow not only on the fins, but also on the gill covers. Therefore, all preparation of fish comes down to gutting it and washing the insides. The scales are usually not cleaned, as this is a complex process associated with the risk of injury from the spines.

But it all depends on the cook, and if he has time, patience, desire and large ruffs whose spiny fins have been cut off, then the ruff can be cleaned quite well with both a knife and a fish scaler.

How to prepare a fish soup cleaner

In order to prepare the fish, it is advisable to use the method that I use to prepare pike perch and pike perch. The meat of the ruffe is really tasty and some fishermen like to pick at the fish thrown into a separate cup, looking for edible pieces.

If you don’t have scissors, or the fish soup is cooked outdoors, you don’t have to cut off the fins.

Since we won’t clean the fish, all that remains is to free it from the entrails; to do this, we take the ruff by the head with the thumb and forefinger, belly up, and holding it tightly, carefully rip it open with a knife; if there is caviar, you can carefully remove it and put it in a separate bowl. Caviar is something that never hurts in fish soup or fried fish. Let me remind you again that you need to be extremely careful so as not to get hurt.

Then the intestines are removed and the fish is washed. Experienced culinary fishermen wash the ruff only inside, believing that it is the mucus that gives the fish soup its incredible aroma and taste.

After the fish is prepared, it must be boiled.

We take cold water into a saucepan, put the fish in it, bring it to a boil and if we don’t want it to boil, pour in a glass of cold water. Salt and cook for another 30 minutes. After the time has passed, pour the broth through a sieve into another pan, or simply scoop out the fish with a ladle and either throw it away, or leave it for those who like to pick at it.

But you can do it this way, put the fish in clean, washed gauze and cook it in a saucepan; when the fish gives up everything healthy and tasty, it is simply thrown away. Large pieces of pike perch, pike, burbot, perch or other fish are placed in the resulting broth and fish soup is cooked from it.

While the fish is cooking, peel the potatoes, carrots, and onions. Cut the potatoes into large cubes, carrots into small cubes, do not chop large onions, cut 1 smaller onion into small cubes. Separately, the onion head for the fish is crumbled into half rings.

When the fish has been cooked for 10 minutes, take it out and put it in a separate cup, sprinkle it lightly with salt and chopped onion in half rings.

The fish soup made from ruffs and perches will turn out delicious if it takes

• Water 5 liters
• Ruff at least 0.5 kg
• Perch, (pike, pike perch or burbot 1 kg or other fish)
• Potatoes 5
• Carrot 1
• Onion 1 medium, 2 small
• Lavrovy 2
• Ground pepper 1/5 teaspoon
• Allspice 5
• Salt, level teaspoon, rest to taste
• Dill pinch
• Green onion pinch

Place carrots and a whole onion in the fish shurpa, cook for 10 minutes, then add potatoes, after 5 minutes add chopped onions, bay leaves and pepper.

About 5 minutes before readiness, which is checked with a knife on the potato pulp, it should be easily pierced, add onion and parsley to the soup, when ready, remove from heat and let it brew for 10 minutes.

Bon appetit and good health.

Source:

Ruff soup: classic recipe and royal recipe with perches

The ruff fish soup recipe is not so popular among fishermen, but that doesn’t make it any less tasty. This fish is small and spiny, so this catch is often thrown away or given to cats. But even from such “prey” you can get a very tasty and rich fish soup from ruffs and perches.

Here, the spiny fellow of the perch is used only for the broth, and the perch is placed in the already prepared broth. This double ear is called “Tsarskaya” and is famous for its very rich, pleasant taste and amazing aroma. Next, we’ll take a closer look at the step-by-step recipe with photos of fish soup.

Classic recipe for fish soup

Servings: 5-6.

Time: 40 minutes.

Calorie content per 100 grams: 46 kcal.

Ingredients:

• 0.7 kg of fresh fish;
• 1 chicken egg;
• 1 carrot;
• 1 tbsp. wheat flour;
• 2 liters of water;
• 3 potato tubers (boiled);
• 100 g celery (root);
• 1 onion;
• 1 tbsp. sour cream;
• 1 laurel;
• 1-2 pinches of salt and a mixture of peppers.

Cooking process:

The benefits and harms of fish soup are known to everyone. The very rich composition in this case is complemented by a sufficient content of iodine, fluorine and phosphorus. And the harmful properties include the fact that this product sometimes causes allergic reactions. Therefore, allergy sufferers should consume such dishes in moderation.

To prepare fish soup at home from small Black Sea ruffes (scorpionfish), wash and gut the carcasses without removing the scales. Peel the onion, cut into half rings, and lightly sauté. Cut celery and carrots into strips. Place the ingredients in a saucepan, add pepper, bay leaf, fish, fill everything with water and heat to 100 degrees.

In order to cook a tasty broth, boil the ruffe preparation until the carcasses are boiled. We must remove any noise that appears.

Then strain the broth, squeeze out the juice, and add to the pan. Separately, grind the yolk with sour cream. Fry the flour a little in a frying pan, brew it with a ladle of boiling fish broth.

Season the simple recipe with egg mixture and flour sauté. Add chopped boiled potatoes, bring to a boil and set aside.

Tsar's ear made from ruff

Servings: 4-5.

Time: 60 minutes.

Calorie content per 100 grams: 25 kcal.

Cooking process

Ear soup from ruffs and perches is very easy to prepare. First, wash and clean the fish (do not remove the scales). Put some water on the stove, and in the meantime peel the carrots and onions. Finely chop the onion and three carrots. Fry vegetables in vegetable oil until soft. Peel the potatoes and cut into medium slices.

Place the prepared prickly carcasses into boiling salted water. They need to cook for about 20 minutes. We take out the fish, strain the broth, and return it to the stove. Double fish soup is obtained when two types of fish are boiled in turn, so we add perch to boil. Because small ruff and perch make the most delicious fish soup.

Immediately add the potatoes to boil. After a quarter of an hour, add fried vegetables with spices to the dish of ruffs and perches.

When serving, each portion of Usha is generously seasoned with chopped herbs. As you can see, cooking this dish at home is very simple.

Bon appetit everyone!

Below is a video of the royal recipe for fish soup made from ruffs and perches.

Useful tips

Ushitsa will turn out tastier if you follow some subtleties of preparation:

• in order not to waste time straining the broth, you can boil small fish in gauze and then the bones will not fall into the broth;
• Fresh fish fish soup should not be flavored with a large amount of spices, so as not to clog the aroma;
• Tsar's fish soup can also be cooked from pike and ruff.

Source:

Recipe for real fisherman's fish soup with smoke

Photo of fisherman's fish soup with smoke (c) Alexey Vladimirovich Pestov

I was once on a fishing trip and cooked a bucket of real fish soup with all the bells and whistles - a glass of vodka, stewing a burning fire in a bucket... It turned out delicious, but then this bucket of soup went with vodka. I wrote a recipe for this particular fish soup - enjoy it for your health.

• All the roach you catch while fishing is 1-2 kg.
• Onions – 3 pcs.
• Carrots – 3 pcs.
• Potatoes – 5-7 pcs.
• Lemon – 1 pc.
• Bunch of parsley – 1 piece
• Bunch of dill – 1 piece
• Salt, black pepper, black peppercorns, bay leaf
• A piece of butter (for the finished fish soup)

A simple recipe for fish soup, which is made exclusively during fishing, from freshly caught fish. Do not confuse this masterpiece with a prosaic fish soup recipe!

The best part about this recipe is that we need to catch some fish to make it! What entered my fish soup - I don’t even dare to describe, I remember exactly that there were a lot of chebak, roach, a couple of perches, several crucian carp and rudd... Well, that was my fishing luck, but your fish soup composition may be completely different. The main thing is that it is caught, and the main thing is that it still flutters! I’ll be honest – this is not the best fish soup recipe, but unfortunately, on that very day, I didn’t manage to get the hang of it to make a masterpiece. But even in this situation, it was necessary to prepare the fish soup! So, this recipe has a right to exist.

So, first, let's prepare the ingredients. As I already wrote, we catch fish, clean them, gut them, and tear out the gills from their heads. When your main catch is small fry, it will be difficult to prepare fish soup without the help of brave people.

To be honest, they helped me a lot in this process (or rather, they did this most important part of preparing the fish soup for me).

We clean the vegetables, wash the greens, pour water into a bucket (it’s in the bucket that fish soup is prepared), and put the bucket on the fire.

First of all, coarsely chop the onion. A log placed “on its butt” works well as a cutting board for fishing.

And without waiting for the water to boil, we throw the onion, coarsely chopped into squares, into the bucket.

Source: https://mercury161.ru/zharka/uha-iz-ershej-retsept-ot-nastoyashhego-rybaka.html

Ruff fish soup: recipes with potatoes, millet, celery

The Black Sea scorpionfish is unfamiliar to many, but it can be used to make a tasty and healthy first course. The stew has a thick, sticky broth with a sweetish taste.

White meat is juicy and tender and does not fall apart into small pieces when cooked. Ruff fish soup is easy to prepare, but you need to cut the fish correctly.

It differs from other species in having poisonous spines and sharp fins that can seriously injure.

A simple recipe for classic fish soup made from ruff

Scorpionfish (that’s what the sea ruffe is called) has white meat, but the fat comes from the fins, tail and head. They secrete a gelling substance, which is why the ear, after cooling, hardens and turns into aspic. It is the trimmings that are ideal for preparing a stew that will have a sweet taste and a cool richness. Cooking will take no more than one hour. Ruff soup recipe with potatoes:

• chopped sea brush - 700 g;
• water - 3 liters;
• potatoes - 3-4 tubers;
• carrots - 1 pc.;
• onion - 1 head;
• tomato - 1 pc.;
• fresh dill - for serving;
• bay leaf - 2 pcs.;
• black peppercorns - 3-5 pcs.;
• salt - to taste.

Only large scorpionfish need to be cleared of scales; small ones can be boiled together with it - it will dissolve in boiling water. It is highly recommended to boil the fish in a cheesecloth bag to prevent spines, scales and bones from getting into the broth.

Pour cold water over the bundle with pieces of sea ruffe, place it on the stove and wait until it boils. Skim off the foam, salt the yushka - now you can add coarsely chopped carrots and a whole onion. Add spices, throw in bay leaf.

Reduce heat and simmer for 20 minutes without a lid. After the time has passed, remove the fish and place in a colander - after cooling, the slices are cleaned of bones and skin. Add chopped potatoes into the broth and cook for 15 minutes until soft. Scald the tomatoes with boiling water, peel the skin, cut into cubes and place in a dish.

If the potatoes have already become soft, you can return the fish slices to the fish soup. Let it simmer for 5-7 minutes, add chopped dill and remove from heat.

The fish soup needs to be covered with a lid after turning off the stove - it should stand there for 10-15 minutes to become even more flavorful.

Hearty fish soup made from perch and ruff with millet

Experienced fishermen advise using as many varieties of fish as possible for fish soup. It is considered ideal to take 2-3 types so that the broth turns out rich and aromatic. The traditional recipe does not include cereals, but millet will make the yushka much more satisfying.

List of ingredients and how to cook fish soup from ruffs with millet:

• ruff - 600 g;
• perch - 500 g;
• water - 3.5 l;
• onions - 2 heads;
• carrots - 1 pc.;
• celery - 1 pc.;
• potatoes - 3 tubers;
• millet - 4 tbsp. l.;
• bay leaf - 2-3 pcs.;
• vegetable oil - 2 tbsp. l.;
• salt and pepper to taste.

Cut the scorpion fish and perches, removing sharp fins and removing scales. Cut the carcasses into large slices; heads and tails can be used for cooking broth. Pour water over the fish, put on medium heat, throw in one whole onion. From the moment of boiling, cook for 15 minutes, then remove the pieces and disassemble them into pulp.

Strain the broth, return to the heat and add the potatoes, cut into cubes, into it. Wash the millet and add to the potatoes. Everything will cook together for 10-15 minutes, so for now you can do the vegetables.

Finely chop the onion and carrots, peel the celery and cut into slices. Fry in oil until golden brown, then transfer the sauté into a pan, salt and pepper the dish.

Throw bay leaves and peppercorns into the pan.

Return the fish to the pan, and then bring the fish soup to a boil. After turning off the heat, let the stew sit for a while.

Often pieces of fish are left separately and added to each plate when serving. This option is suitable if the ruff soup is prepared for one time.

Fish soup with stalked celery and cream

There are not many options for scorpionfish dishes - more often they cook the classic fish soup using step-by-step recipes with photos. It is recommended to pay attention to the soup with celery, seasoned with cream. It combines aromatic herbs that give the stew a unique taste and aroma. Cream makes the broth much more tender. Preparing Black Sea scorpion fish soup requires the following ingredients:

• sea ​​ruffe - 700 g;
• water - 700 ml;
• petiole celery - 150-200 g;
• cream (20%) - 250 ml;
• carrots - 1 pc.;
• leeks - 2 pcs.;
• butter - 30 g;
• basil - several sprigs;
• fennel - 60 g;
• salt - ½ tsp;
• peppercorns - 3-5 pcs.

Before you cook fish soup from ruffs at home, you need to cut them up. For the broth they take bones, the head (the gills should be cut out of it!), fins, and the ridge. The fillet is cut into small slices and left aside for now. Pour in cold water and cook until the fish is done. After 15-20 minutes, you can remove the scorpion fish with a slotted spoon and, after cooling, separate the flesh from the bones.

Return the broth, strained through cheesecloth, to the heat and boil until about 500 ml remains. Grate the carrots, chop the onion and fennel. Heat the oil in a frying pan, fry the vegetables and add them to the broth. Wash and chop the celery stalks and add to the pan. After boiling, add the ruffed fillet and simmer over low heat for another 10 minutes.

5 minutes before the fish soup is ready, pour in the cream, salt and pepper to taste. Bring to a boil and turn off the heat. When serving, add basil leaves.

Features of cutting sea ruffe

It is not immediately clear how to start cutting up a scorpionfish, since it is covered with spines and a thick layer of mucus. It is not necessary to clean the sea ruffe - you can boil it in a gauze bag, and then strain the broth.

However, any fish must be cut, so you will have to remember a few rules:

1. The ruff is covered with mucus, which is difficult to get rid of. First, you need to rub table salt between your palms so that the carcass does not slip out. Next, scald the fish with boiling water and rinse under running water.
2. First of all, use kitchen scissors to cut off the spiny fins and tail. The gills are removed if the head is used for cooking broth. After this, you can remove the scales, moving from the tail to the head, and gut them. It is recommended to do this under water, otherwise the scales will scatter throughout the kitchen.
3. Large sea ruffe is cut into fillets and portioned pieces. There is usually enough flesh in the head, tail and ridge for fish soup. The sirloin can be saved for other dishes.

The river ruffe is also quite prickly, but the sea ruffe contains poison in its needles. Constantly getting stuck on spikes while cutting up a carcass is unpleasant. In addition, swelling of the pricked limb, pain, and even a severe allergic reaction may occur.

https://www.youtube.com/watch?v=XlVQR0GRZm0

Adding eggshells will create a clear broth. Before adding vegetables, you need to strain it. Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Calorie table

Sea ruff is one of the tasty and healthy fish. It is difficult to cut, but using a few tricks, it is easy to peel and cut.

Scorpion fish soup has a sweetish taste and viscous consistency.

You can ask your question to our author:

Source: https://CatFishing.ru/rybnye-blyuda/ukha-iz-morskogo-ersha/