Nelma fish - simple and tasty recipes

Nelma is excellent for preparing various delicacies; it has a pleasant delicate taste and cooks quite quickly. Today we will look at recipes for cooking nelma in the oven, talk about the salting method, and also share the secret of creating sushi.
Which fish makes pies taste better?

With salmon 62%, 362 votes
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With canned food 12%, 70 votes
70 votes 12%
Read also: How to make pike hooks with your own hands
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16.09.2019

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General principles of cooking fish

The fish is considered a commercial fish; in Russia there are several farms engaged in breeding this species. Recently, the nelma population has sharply declined, causing sales to decline and a short-term ban on nelma fishing in Siberian waters.

Nelma - a fish (cooking recipes require heat treatment due to the risk of parasitic worms) is often served raw in Japan, as part of sushi. When served in this way, it is not processed by temperature, the fat is not rendered, which is why possible parasites can enter the human body, or provoke ulcerative formations in the intestines.

To protect your health, nelma is prepared in different ways: salted, baked, fried, and even added to fish soups. Restaurant serving of nelma soup includes the addition of cream, leeks and lemon wedges. Most often, nelma is boiled by bringing salted water to a boil. Serve it cold, cooling it in the same broth, or hot in combination with a side dish and sauce.

Fish is recommended for use in the diet due to its low calorie content (115 kcal per 100 g), as well as its high content of nutrients:

omega-3;
vitamins B, E, PP;
phosphorus;
sodium;
iron;
manganese;
potassium;
zinc;
selenium;
calcium.

Nutritionists also advise refraining from eating this type of fish completely or partially in the case of:

allergies to salmon or seafood;
for problems with the gastrointestinal tract, liver or pancreas;
Due to the mercury content, it is not recommended for pregnant women for normal fetal development.

Further actions

So, take a pan, pour in 2 liters of water, wine, put it on the stove and wait for it to boil. We wash the vegetables under running water, peel them, cut them into large pieces and throw them into the water. This is followed by coarsely torn greens, peppercorns and salt.

Cook the mixture for about 30 minutes over low heat (the soup should not simmer too much). After this, remove the pan from the stove and let the broth cool.

Oven recipes

Nelma is a fish (cooking recipes in the oven take no more than 1.5 hours), which is cooked quickly regardless of the method, resulting in tender, delicious meat with a rich taste. During the cooking process, the fish carcass is cleaned and marinated. Bake in foil along with the marinade in which it lay until a golden crust forms.

Composition of ingredients

The following ingredients are enough for 5 servings:

Product	Quantity
Nelma	1 medium carcass
Tomato	1 PC.
Onion	2 heads
Hard cheese	100 g.
Mayonnaise, vegetable oil	4 tbsp. l.
Pepper, salt	Taste

To make the dish tasty, it is important to choose the right carcass in the store.

To do this, pay attention to the following points:

Size. Since nelma is considered a predator, mercury can accumulate in its body. With age, the mercury content increases, so it is recommended to choose a small young carcass.
Appearance. A fresh fish carcass does not have cloudy eyes, gills with a reddish tint, intact fins adjacent to the body, scales that are uniform and smooth, without defects or mucus.
Smell. The fish carcass should not smell bad.
A fresh carcass should be firm. When pressed with a finger, the hole soon returns to shape.

Step-by-step cooking process

Fish in the oven is prepared in the following order:

The fish carcass is washed and cleaned - the backbone and bones are removed, leaving 2 parts of nelma fillet.

Recipe for nelma fish in the oven
Prepare the fillet for the marinating process - cut the fish into portions, add salt and pepper.
Peel the onion, cut 1 onion into small cubes, and the 2nd into half rings. Add chopped onion to the fish and mix. The fish is left to infuse for 30 minutes.
Cover the baking sheet with foil, grease with oil and lay out onion half rings in an even layer. Pieces of fish along with the marinade are placed on top.
The tomatoes are washed, cut into half rings and placed on top of the nelma.
The cheese is grated on a coarse grater and sprinkled evenly on top of the fish. Add a small amount of mayonnaise for filling.
Preheat the oven to 200°. Cover the fish with a sheet of foil and put it in the oven to bake for 35-40 minutes. until a golden crust forms.

What can I add?

During the cooking process, mayonnaise is replaced with sour cream to make the dish less fatty for the diet menu. Bulgarian pepper, cut into strips, is sometimes added to the tomato topping. This additive adds aroma and sweet taste to the dish. The fish is also baked with lemon slices, and pieces of meat are sprinkled with lemon juice to make the fish juicier.

How to serve a dish

Fish is rarely served as a separate dish. To reveal the taste of a fish dish, serve a side dish or appetizer that will highlight the flavors. Side dishes for fish dishes may not always be the same, even if they belong to the same type. For example, the serving of side dishes for salmon and nelma is different.

Northern types of fish are considered fatty and meaty, so cooks rarely combine nelma with heavy and high-calorie side dishes, such as pasta (an exception may be pasta).

Light side dishes go well with nelma:

poached carrots;
fried potatoes;
mashed potatoes;
steamed or boiled vegetables;
also go well with nelma - beets, onions, lettuce, cucumbers, eggplants, tomatoes, sweet peppers, herbs, olives;
rice.

Serving nelma at the table may depend on how the fish was prepared. The fish is served on a common platter or to each guest in a separate portion.

There are several good serving options:

The fish is served on a common platter, where it is placed in small pieces on top of each other. The dish is decorated with basil sprigs, lemon slices and olives.
Place a portion of nelma with a side dish and herbs or salad on a plate.
Self-serve fish, where a portioned piece is placed in the center of the plate and sprinkled with onion rings and chopped herbs on top.
Serve on a common platter, where pieces of nelma are placed in a fan along the edge of the plate, and small tubers of boiled potatoes are placed in a heap in the center. The sides of the dish are decorated with lemon slices, sauerkraut and dill. Each guest takes the required amount of fish and side dish onto his plate.

How to properly prepare nelma for salting?

Frozen fish should first be thawed at room temperature. Then wipe the salmon with a dry towel or paper napkins. After this, gut the carcass and carefully remove the films from the abdomen. Now cut off the head, tail and fins. Next, use a sharp, thin knife to separate the fillet from the spine. It is recommended to dry the meat.

There are few ways to salt nelma and they are all extremely simple. Let's look at them.

Place cling film on the table or cut a large plastic bag. Place a few broken bay leaves on your work surface. You can add a pinch of dry herbs. Add about a tablespoon of salt. Now place the prepared nelma fillet skin side down. Sprinkle the meat evenly with salt, not too much. You can pat the pulp a little. After this, place the fillets on top of each other, skin side out. Then wrap the nelma in film or a bag, put it, for example, on a tray and put it in the refrigerator. After 12 hours, the fish is ready to eat. You can cut and serve after washing off the salt and drying the nelma.

Fish that has been frozen is recommended to be salted slightly differently. Take the defrosted fillet and place it in a clean, dry glass or enamel container. Now sprinkle the fish meat with salt (2 parts) and sugar (1 part) on top. For every kilogram of nelma, take a total of 75 g of bulk products. After this, fold the fillet skin side out and place pressure on top. Place in the refrigerator for a day. It is advisable to turn over 2-3 times. Then rinse off the remaining pickling mixture and dry. Slice and surprise your guests and family.

Both small pieces of fillet without skin and nelma steaks 2-3 cm thick are fried. Before cooking, the prepared fish should be lightly sprinkled with salt and chopped spices, and then left for 20 minutes at room temperature. During this time, the product will be saturated with aromas and will have a more pronounced taste. Then you can fry over high heat for literally a few minutes on each side. It is recommended to use vegetable oil.

Nelma is one of the valuable commercial fish varieties, and this is not in vain. Nelma meat is rich in fats and amino acids, and yet it is considered dietary and low-calorie. Lightly salted nelma, the recipe for which you will read below, can be eaten at least every day, without harming your figure.

Nelma is a fairly large fish, and there are specimens weighing 40 kg. Of course, these are already giants, and in our stores the average size of nelma is 2 kg. These are young individuals and their meat, when salted, turns out to be very tender.

Wash the fish, trim the head and tail. It is not necessary to clean the scales, nor to remove the skin.

Make a cut along the ridge and halve the carcass into two parts. Remove the backbone and large bones. Cut the carcass into pieces that are convenient for you.

Place a handful of coarse salt at the bottom of the bowl and place the fish mixed with salt.

It is better to take coarse salt, sea salt. It draws water out of the meat better, and this makes it denser and tastier. Some people prefer to add spices right away, and for nelma the following are suitable:

ground black and white pepper;
Bay leaf;
carnation.

All these spices can be added later. Try just salt first.

Baked with cheese crust and vegetables

Nelma is a fish (recipes for cooking in the oven may include new ingredients that change the taste of the dish), which retains its beneficial properties during heat treatment. Cooking fish in the oven with vegetables and cheese allows you to serve the finished dish with a side dish.

Composition of ingredients

The following products are used in the cooking process:

Product	Quantity
Nelma	1 kg
Tomato	2 pcs.
Bulgarian pepper	2 pcs.
Onion	4 heads
Hard cheese	300 g.
Vegetable oil	Taste
Pepper, salt	Taste

Step-by-step cooking process

Prepare nelma with garnish in the following order:

The fish is washed and prepared: the fins and entrails are removed, the backbone, all bones and film are cut off.
The fish fillets are cut into thin pieces, placed in a separate bowl, and sprinkled with salt and pepper on top.
Peel 1 onion, finely chop and add to the fish. Stir and leave to marinate in the refrigerator for 40 minutes.
The tomatoes, remaining onions and bell peppers are peeled and cut into thin half rings.
Preheat the oven to 200°.
Grease a baking sheet with vegetable oil and lay out the fish along with the marinade.
Place a mixture of chopped vegetables on top. Water this layer with a small amount of vegetable oil, salt and pepper. Add spices if desired.
The cheese is grated on a coarse grater and sprinkled with a layer of vegetables so that it is completely hidden.
Bake nelma in the oven for 40 minutes.

Step-by-step cooking instructions

To pickle nelma, you can use any container except aluminum. It’s great if you choose a plastic container with a closing lid for these purposes. So, we clean the fish from fins, bones and entrails. Cut the resulting fillet into small pieces.

Coarsely chop the onion and mix it with vegetable oil and vinegar. The main thing is not to overdo it with the last ingredient, then the fish will be tender and very tasty. Next, sprinkle the pieces of nelma with salt (about 50 g) and pepper (to taste). Mix. In this form, the fish should lie for about 15 minutes. After this, add the onion to the fish and mix everything thoroughly. Cover the container with a lid and put it in the refrigerator for several hours (4-5). The container with nelma should be shaken every half hour.

That's all, the delicious fish is ready! The recipe for making nelma, as you can see, is quite simple. Bon appetit!

With sauce

Nelma is a fish (cooking recipes sometimes include serving fish with sauce), the meat of which remains with a delicate rich taste after the cooking process. The sauce prepared for fish according to this recipe emphasizes the taste of nelma and adds juiciness.

Composition of ingredients

To prepare the main dish, use the following ingredients:

Product	Quantity
Nelma	2 kg
Egg	4 things.
Onion	3 heads
Carrot	3 pcs.
Fresh cucumber	3 pcs.
Lettuce	1 PC.
Greenery	1 bunch
Dry white wine	750 ml
Pepper, salt	Taste

Fish sauce is made from these products:

Product	Quantity
Egg	1 PC.
Yolk	2 pcs.
Sour cream 30%	150 ml
Cucumber	1 PC.
Lemon	½ pcs.
Mustard powder, salt, pepper	Taste
Vegetable oil	½ tbsp. l.

Step-by-step cooking process

Prepare nelma with sauce in the following steps:

Pour 2 liters of water and a bottle of wine into a deep saucepan and bring to a boil.
Carrots and onions are washed, peeled and cut into large pieces. Add to the pan.
The greens are chopped and added to the pan, salted and peppered. Cook the contents for half an hour over low heat. Then remove from the stove and allow to cool.
The fish carcass is cleaned of fins, scales and bones and washed under cold water.
When the broth has cooled, strain it through cheesecloth into another pan. Add fish meat there and put it on the stove again. Bring to a boil, reduce heat to low and continue cooking the fish for 25 minutes. During this time, the nelma meat should not boil over.
Remove the finished broth with fish from the stove and let it brew for 2-3 hours.
Start preparing the sauce. To do this, peel the cucumber and grate it. The cucumber pulp is squeezed through cheesecloth to obtain juice.
Boil 1 egg until hard, take out the yolk and mix it with the raw yolks of 2 eggs. Add mustard, oil, salt and pepper to this mixture. Mix into a homogeneous mass
Mix sour cream, lemon and cucumber juice into the egg mixture.
From the remaining cucumbers, cut out the pulp with a spoon so that you get balls. They are placed in hot salted water for 30 seconds, then placed in a colander to drain the water. Nelma meat is placed in water.
Boil 4 eggs hard.
Lettuce leaves are washed, dried and placed on a plate. The fish is placed on top and the sides are decorated with cucumber balls and boiled eggs cut in half. The sauce, garnished with a sprig of herbs, is served in a separate bowl.

Recipe for lightly salted nelma:

1.5 kg of nelma;
2 onions;
2 cloves of garlic;
salt and pepper to taste;
vegetable oil.

To salt nelma, we need to clean the fish from scales; to do this, we fill the sink with water to hide the fish, and clean the scales. We clean it in water so that the scales do not fly all over the kitchen.

Then we gut the salmon and cut off the head. Rinse well outside and inside

Remove the tail and fins. Cut the nelma along the ridge into two parts, remove the ridge and large bones

Season well with salt and pepper

Peel the onions and garlic and wash them. Finely chop the onion, crush the garlic with the flat side of the knife and also finely chop

Spread cling film on the table, sprinkle with onions and salt.

Place a layer of nelma on it, sprinkle with onions, garlic and bay leaves

Cover with the other half of the fish, sprinkle with onion and salt.

We'll wrap it in film so it doesn't leak anywhere.

And put the salted nelma in the refrigerator overnight.

We take lightly salted nelma out of the refrigerator, cut it into pieces with a sharp knife, place it on a plate, sprinkle with green onions and dill.

Serve lightly salted nelma to the table.

And those pieces of nelma that you have left, put them in a container, pour them with vegetable oil, mix them carefully and put them in the refrigerator. In this state, lightly salted fish can be stored for several days.

The preparatory stage of salting nelma will take you 15-20 minutes. Minimum ingredients. Maximum effect!

Ingredients:

tail part of large nelma;
coarse salt without additives;
3-4 bay leaves;
white pepper from a pepper grinder;
5-7 peas of allspice;
cling film.

Cooking method:

Separate the fillet. Use tongs to remove large bones.
Spread cling film and sprinkle salt evenly. Place bay leaves and allspice on the salt. Season the base with freshly ground white pepper.
Place the salmon on the spice mixture, skin side down, sprinkle salt on top so that the entire layer of fish is evenly covered.
Wrap the film so that the nelma fillets lie on top of each other. Place in a deep tray and leave to salt in the refrigerator.

You can press the fish with pressure or leave it as is. The lightly salted version will be ready in 12 hours. The maximum salting time is 1 day. Remove spices from fish and remove salt. Cut the fillet into slices - with a sharp knife lengthwise and diagonally. Use lightly salted fish for salads, sandwiches and as an independent snack.

Nelma is ideal for preparing delicacies. The most delicate taste combined with high cooking speed puts the fish beyond competition. Let's look at 3 ways to prepare the delicacy: using the oven, salting and creating sushi.

Useful information: nelma is a necessary product that is recommended to be consumed regularly to maintain a high level of health.

In a slow cooker

If a housewife wants to cook nelma, but there is no time to monitor it during the process, she can bake it in a slow cooker. This will require a minimal amount of oil, and the beneficial components in the fish will enhance their effect from heat treatment.

Composition of ingredients

To bake nelma in a slow cooker you need:

Product	Quantity
Nelma	1 kg
Flour	2 tbsp. l. and for breading
Vegetable oil	½ tbsp. l.
Sour cream	3 tbsp. l.
Ground pepper, salt	1 pinch
Chopped greens	1 tbsp. l.

Step-by-step cooking process

The process of cooking fish in a slow cooker is as follows:

The fish is cleaned and washed. Sprinkle nelma meat with salt and pepper.
Pour flour for breading into a plate and roll the fish carcass on all sides.
Pour oil into the bottom of the multicooker bowl and set the “Frying” mode. When the oil is hot, place the fish on the bottom and fry it on one side for 15 minutes.
At this time, prepare the sauce for nelma: mix sour cream, chopped herbs, salt and pepper, and flour.
Turn the nelma over to the other side and pour the prepared sauce over it.
Set the “Baking” mode for 30 minutes. prepared until the end of the program.

Oven

To prepare nelma in the oven you will need the following ingredients:

Svezhayanelma. The sizes of the fish are selected based on the needs of each individual person.
Bulb onions. One large one or a couple of small ones may be enough. If necessary, you can get by with even less.
Tomato. One tomato will be enough.
Cheese. You can buy initially grated or grate 100 grams in advance. The type of cheese is selected according to taste.
Vegetable oil. 4 tablespoons is enough. You can use more according to taste.
Mayonnaise. The same amount is 4 tablespoons.

Additionally, you will need salt and pepper to taste.

To prepare, you will need to defrost the nelma and rinse it under clean water, then remove the ridge. Then you should cut the fish and place the fillets on a separate plate.
Cut the fillet into strips or cubes depending on your preference. Then add pepper and salt according to your preference.
Now take the onion and cut half into small cubes, then add to the fillet. Be sure to stir, then leave the marinade for 20 minutes or half an hour.
The second half of the onion should be cut into rings and placed on a dish in which you can fry the product in the oven.
Then the fish fillets should be placed on the same baking sheet. Place a tomato pre-cut into thin rings on top. Then sprinkle the baking sheet with grated cheese. Try to maintain an even distribution over the entire surface. You can add mayonnaise on top of the cheese to taste.
Now all that remains is to put the product in the oven at 200 degrees for 35-45 minutes. At the moment when a beautiful golden crust appears on the fish and cheese, the product can be removed.

Served with greens, potatoes or as a separate dish.

Fried in a frying pan

Nelma fish, the recipes for which are related to dietary cuisine, is cut into small pieces, then rolled in flour on all sides. After this, the pieces are fried in a frying pan and served hot, they are combined with hot sauce or pickles.

Composition of ingredients

For the recipe for cooking in a frying pan, use these products:

Product	Quantity
Nelma	1 PC.
Vegetable oil	2 tbsp. l.
Flour	½ tbsp.
Pepper, salt	Taste

Step-by-step cooking process

Prepare nelma in a frying pan in steps:

The fish is cleaned of scales, the belly is cut and the entrails are taken out. Large fins are cut off and the salmon is washed under cold water.
Cut the fish into equal pieces 2-3 cm thick, open the pieces and divide them in half with a knife.
Sprinkle each piece with salt and roll in flour on all sides.
Heat vegetable oil in a frying pan. When it starts to smoke, add pieces of fish.
Cook the fish in a frying pan over low heat and covered. Each side takes about 5 minutes.

Other options for salting fish

There are options suitable for both freshwater and sea fish. It's better if it's frozen.

This is a very quick option, because the fish is salted in three hours, maybe a little more. It is suitable for the following types of fish:

Pink salmon;
Salmon;
Salmon;
Chum salmon;
Sockeye Salmon;
Coho salmon;
Chinook;
Taimen;
Whitefish;
vendace;
Omulya.

You also need coarse salt, and not iodized. We need about 15% of the weight of the fish. You can do more, salmon won’t take more than they need. You can also add a little sugar, pepper and herbs.

Salting is done like this. We gut the fish and remove the head, season with salt and wrap it in parchment (you can use weaving, but it’s natural). Leave it in the room (or in the refrigerator) for three hours. We check readiness by how easily the bones and skin are separated from the meat.

This fish can be stored for about three days. But you can also freeze it. Just don't use polyethylene for this.

This is a good option for fish that will be smoked later. Salt needs about 10% of the weight of the fish itself. Salting in brine is most suitable for anchovy, sabrefish, sprat, bream or roach. The fish must be small, because it is salted whole. No need to add sugar. To prepare, generously salt the fish and place it in a jar or saucepan. We place oppression on top. It is thanks to him that the very brine appears - the juice secreted by the fish and mixed with salt. It should cover the fish entirely. We wait three days. You can store fish for up to half a month.

Important! If the brine becomes cloudy, be sure to drain it. You can also add vegetable oil to brine.

Cold brine is suitable if you plan to further marinate the fish. The fish is prepared in brine three days in advance. In both cases, salt is needed about 15% by weight of water.

For hot brine we take:

500 ml water;
Honey – 2 tbsp;
Salt - twice as much as honey.

We cut the fish thinly. Fill with brine and wait three quarters of an hour.

When we add acid to the brine, be it lemon or tomato juice, vinegar, wine, we will already have a marinade. You can add bay leaf or spices here. It is best to marinate fish after salting, for example, using a dry method.

Important! It’s not easy to over-salt fish; it usually takes as much as it needs, but if this does happen, keep it in milk for an hour or two. This, by the way, will make its taste more tender.

Grilled

Fish fried on a grill or grill according to this recipe is enough for 2 servings, and the cooking process will take about 1 hour.

Composition of ingredients

In the process of preparing fish and its marinade, the following ingredients are used:

Product	Quantity
Nelma	800 g
Lemon	¼ pcs.
Ghee	1.5 tbsp. l.
Vegetable oil	1 tbsp. l.
Citric acid diluted	1.5 tbsp. l.
Pepper, salt	Taste

Step-by-step cooking process

The stages of frying nelma on the grill are as follows:

The fish is cleaned of scales and entrails, washed and cut into portions.
Place the fish in a deep enamel or ceramic bowl, add salt, pepper, a little vegetable oil and citric acid dissolved in water. Sprinkle with chopped parsley, stir and leave to infuse in the refrigerator for 30-40 minutes.
The grate or grill is greased. The coals are heating up.
Pieces of nelma are placed on the grill and fried over coals until cooked.
Serve with lemon wedges and fried potatoes.

How to properly salt sockeye salmon

Sockeye salmon is considered the most delicious fish of all salmon species. Its meat contains a certain percentage of fat, which allows it to be salted, smoked and cooked in other delicious dishes. This cannot be said about chum salmon or pink salmon, which are not so juicy.

Recommendations for cooking sockeye salmon

Since sockeye salmon meat is fatty, it takes a little longer to cook. You can actually try the finished product within a couple of hours, but the meat will not be completely cooked. To get lightly salted meat, you will have to wait at least a day, remove the meat from the container and transfer it to a bag, after which it must be left to cook for another day.
To prevent parasites from remaining in the fish, it should be frozen at a very low temperature (-18 degrees) and kept for 21 days.
If you bought fresh frozen fish, then re-freezing it does not make sense.

How to choose the right fish

It is better to buy fresh, just caught fish. As a last resort, fish from the first frost will do.

The fish must be a whole carcass, without any traces of cleaning. Before cooking, the fish is cut by hand.

In the salting process, you can use caviar and milk, which also have an excellent taste.

Preparing fish for salting

To prepare fish for salting, you will need the following tools:

Culinary scissors.
Sharp cutting knife.
Dishes for pickling.
Oppression.
Pickling mixture.

When salting fish, you should adhere to certain rules:

Defrost properly. You should never force the defrosting process. It's better if it defrosts in the refrigerator.
Dishes for pickling. It should be glass or plastic dishes, but not metal.
It is better to remove fins with scissors.
The mixture should be well mixed. The quality of the final product will depend on the quality of the prepared mixture.
You can use a three-liter jar of water or a plastic bottle as a load.

Duration of the salting process

Sockeye salmon meat, since it is fatty, is not afraid of salt, so it is simply unrealistic to over-salt it. Meat will never take on excess salt. Before it is ready, it only needs to remain in the saline solution for about two days. If you want to have lightly salted fish, it is enough to keep it in the solution for one day. To ensure that the fish is salted evenly, it should be turned regularly.

Lightly salted

Nelma salted according to this recipe can be eaten frequently without harming your figure. Fish does not have many calories, but is rich in a large number of microelements and vitamins.

Composition of ingredients

In the process of salting fish, these components are used:

Product	Quantity
Nelma	1 PC.
Vegetable oil	2-3 tbsp. l.
Onion	1 head
Coarse sea salt	Taste
Bay leaf, basil, ground black pepper	Taste

Step-by-step cooking process

Stages of salting fish:

The fish carcass is washed, the tail and head are removed. Remove scales and skin as desired.
An incision is made along the ridge and the fish is divided into 2 parts. The spine and bones are cut off. Divide the carcass into pieces.
Pour salt into a deep bowl and place the fish meat, stirring constantly.
Add a mixture of spices. Cover the dish with a lid and put it in the refrigerator for 4 hours.
After the specified time, the fish is taken out and each piece is washed in cold water. Place the salmon on a paper towel to dry.
The onion is peeled and cut into rings. Place the onions in a bowl, sprinkle with salt and mix the onion rings with your hands so that they absorb the salt.
The fish is mixed with onions, transferred to a jar and filled with vegetable oil. Place the jar in the refrigerator for 2 hours, after which the fish can be eaten.

How to deliciously fry nelma - cooking recipes in a frying pan

Products

Nelma fillet – 500 grams
Tomato - 4 pieces
Onion - 1 head
Milk - 1 cup (250 milliliters)
Flour - 2 tablespoons
Oil - 3 tablespoons
Greens - 5 sprigs
Salt - 1 teaspoon
Pepper - on the tip of a teaspoon

How to cook nelma

Wash 500 grams of nelma fillet in cold water, cut into pieces 3 centimeters thick.
In a bowl, mix 1 cup milk, pepper and a pinch of salt.
Sift 2 tablespoons of flour into a separate plate.
Place fish fillet pieces in a bowl of milk and then roll in flour.
Pour 3 tablespoons of oil into a frying pan, place on the stove, heat and place pieces of fish coated in flour.
Fry the nelma for 5 minutes on one side, then turn the meat over and cook for another 5 minutes.
Peel and rinse 1 onion. Holding the onion firmly in your hand, cut it into rings.
In a separate frying pan, heat 3 tablespoons of oil and add the onion, fry the onion rings for 3 minutes, until golden brown.
Remove the fried onions from the pan.
Wash 4 tomatoes with cold water, cut in half, add salt and pepper.
Place cut side down in the pan where the onions were previously fried.
Fry the tomatoes for 3 minutes.
Place nelma in a separate plate, place onion rings on top, and halves of fried tomatoes on the sides.
Wash the greens and chop finely.
Before serving, sprinkle fish fillets with herbs.

Smoked

Nelma is prepared by smoking, after which the fish is obtained with a special delicate taste. Preparing this delicacy at home is a simple process that does not take much time.

Composition of ingredients for hot smoking

For smoking carcasses use:

Product	Quantity
Nelma	1 kg
Salt	100 g.
Ground white pepper	Taste
Vegetable oil	2-3 tbsp. l.

Step-by-step cooking process

Hot smoked nelma is prepared in the following steps:

The fish is gradually defrosted at -1°. The head, fins and entrails are removed. The carcass is cleaned of scales and cut in half along the ridge. If the carcass is very large, the fillet is divided in half. The fish meat is washed under cold water.
Rub the fish with salt and pepper, put it in a bag and put it in the refrigerator for 4-5 hours.
The fish is washed with cool water, dried on a paper towel, and tied with twine so that the fish does not fall apart during the smoking process.
The fish carcass is hung on the street to drain the remaining water.
Moistened alder chips are poured into the smokehouse, the tray is closed, and the grates are lubricated with vegetable oil.
Place the fish meat skin side down on the grill. Leave a gap of at least 1 cm between pieces of fish.
Within 10-15 minutes. the fish is dried at 60-70°. Then boil to soften at 100-120°. Smoke the carcass until golden brown at 90-120°.
The finished fish is aired outside for 2-3 hours to 2 days.

To make a dish from this type of fish tasty, they try to choose the right carcass and observe some features of the cooking process:

They are trying to buy ice fish. When a fish is thrown onto ice, it freezes instantly, but in ice-covered fish the cold does not penetrate deep inside, which means it will contain less water.
A 3-5 kg nelma carcass is considered ideal, since it is small in size but contains a sufficient amount of meat.
If the fish remains frozen for a long time (not lower than -18°), then its meat is considered disinfected and therefore can be eaten raw.
When salting nelma, the amount of salt is calculated to be 10-15 g per 1 kg of fish. If you add a little sugar (1:2), the meat is lightly marinated and retains its pink tint.
Nelma must be salted before smoking.
Fish requires heat treatment, but not at high temperatures, otherwise the carcass may dry out.

Numerous recipes for preparing nelma can vary greatly, but the main requirement remains heat treatment of the carcass. It is permissible to use raw fish for food, provided that the storage temperature is maintained. It is recommended for the diet menu, but not in moderation.

Pickling

Nelma can be salted. To do this you will need:

Nelma, which we will pickle. You can use one carcass or several, depending on the planned number of eaters.
Onion. One medium-sized head is enough. You can take two small ones.
Olive oil. 5 tablespoons is enough.
Seasonings to taste. You will definitely need salt.

It only takes 25 minutes to prepare and takes 6 hours to cook.

Step-by-step instruction

The fish should be washed and removed from bones.
Then cut the fillet.
Then take a suitable dish, pour salt on the bottom and place the chopped fillet on it. If desired, you can immediately add the necessary spices. If there is no such desire, do it later.
When everything is done, cover the fish on top with the dishes and set the pressure. Now it is enough to wait 4 hours.
Then you should take out the fish and rinse it under water. The fish is ready, but you can further improve its taste. Cut the onion into rings and mix with nelma. Now put it in a jar, fill it with olive oil, and put it in the refrigerator for 2 hours.

The product is completely ready for use.

Useful information: nelma is a dietary product that can be consumed regularly and without fear of deterioration in quality.

Recipe for lightly salted nelma

Lightly salted nelma is also very good

- this is a real delicacy, and now you can also buy it - it is freely transported in vacuum packaging. You can eat it separately, or make sandwiches with it, add it to snacks and other dishes, but the price of this product is quite high - more than 1000 rubles per 1 kg, so not everyone can afford it. Fortunately, lightly salted nelma can be prepared at home - it is salted in much the same way as salmon, but it is salted even faster - it has very tender and soft meat.

Fresh nelma is cleaned, gutted, the head is cut off, washed and cut along the ridge into 2 parts. The spine is also removed using a thin and sharp knife, and large bones are pulled out. Coarse (medium-ground) salt is poured onto cling film spread on the table, several pieces of bay leaves, allspice and freshly ground white pepper are placed on it. The nelma fillet is placed skin side down on the film, and more salt is poured on top - the whole fish should be covered. Wrap the film so that the pieces of fish lie on top of each other, put everything in a deep bowl and put it in the refrigerator for a day - on the bottom shelf (you can put pressure). Since nelma salts faster than salmon, you can eat it after 12 hours: you need to take out the fish, remove the spices and wash off excess salt - you can make sandwiches with it, or simply serve it on a platter.

You can bake nelma in sour cream, fry it on a grill, in a frying pan with fresh vegetables, stew it, make aspic, main courses and snacks from it; It makes delicious pies and aromatic, rich fish soup.

Here's another short recipe - with oranges. Several oranges are washed, cut into slices, breaded in salted flour - just like fish, and fried in vegetable oil. When the oranges are pulled out, the nelma pulp, cut into small pieces, is fried in the same oil, as usual. Then oranges are added to it again, cream is poured over everything and simmered over low heat until thickened.

Author: Gataulina Galina

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Tags: nelma fish, nelma in cooking

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Unfortunately, nelma is an endangered species and such fish is a delicacy. But if you have the opportunity to buy it or while fishing you come across nelma, the recipes for which are very varied and not complicated, then it’s worth trying. Nelma is very rich in vitamins, minerals and other beneficial substances. That's why it's very useful. But you should not use it for making sushi, since in addition to its beneficial properties, nelma is very attractive to parasites. Therefore, eating raw nelma is not advisable. The taste of the finished fish is unforgettable, it is not similar to the taste of other fish, so it is not at all difficult to distinguish it from other species.

Boiled king fish

Ingredients:

1 kg of fish;
3 onions;
1 bay leaf;
5 – 10 peas of allspice;
½ bunch of parsley along with sprigs;
1 celery root, parsnip, parsley.

Preparation:

Place whole peeled onions and all other ingredients stated in the recipes, except fish, into the pan. Boil.
Clean the white fish from scales. Remove the fins, cut off the head and tail.
Cut the remaining part into pieces and place in boiling water.

Cook for 40 – 70 minutes depending on the size of the slices. Serve the dish with potatoes and pickled vegetables.

White fish recipe with vegetables

This dish turns out tender and juicy. Weight watchers will love it.

Ingredients:

fish fillet – 800 g;
onions – 2 pcs.;
carrots – 1 pc.;
vegetable oil – 90 g;
tomato paste – 60 g;
cloves – 5 pcs.;
peppercorns – 5 pcs.;
bay leaf – 5 pcs.;
salt and ground pepper - to taste.

Cooking steps:

Cut the fillet into pieces measuring 5 by 3 cm.
Grate the carrots, chop the onions.
Fry the fish in vegetable oil until golden brown, add vegetables. Cook the ingredients together for 5-7 minutes.
Add tomato paste, spices, salt and bay leaf. Mix the ingredients and simmer with the lid closed for another 10 minutes.

The dish can be served with boiled rice or fresh vegetable salad.

Belorybitsa fish: types, composition and beneficial properties

White fish or white fish belongs to the salmon family and is a semi-anadromous species, that is, a fish that lives most of the time in sea water and goes to rivers to spawn.

Other names for whitefish:

barren;
tsebyn;
heater;
white;
school;
Shoripole;
Podgerik;
ak-balyk;
unek;
whitefish is what they call it in Alaska.

It is distinguished by a long thick body, a bluish-gray-brown color of the back and a light belly, weighing up to 20 kg and about 1 m long, with a prominent lower jaw. Whitefish females are noticeably larger than males. The fish that live in Siberian rivers are fattier than their Caspian counterparts.

Since the whitefish is an endangered species in nature, it is specially bred in aquatic farms and fish farms.

Kinds

There are 2 subspecies of this fish:

Belorybitsa is found exclusively in the Caspian Sea, with entry into the rivers: Volga, Ural, Kama, Terek, Chusovaya, Belaya, Ufa.
Nelma has a longer head and larger eyes, located further from the nose than white fish, and grows up to 40 kg in weight and one and a half meters in length. It lives in the rivers of the Arctic Ocean basin, flowing in Russia, as well as in the Yukon and Mackenzie rivers, flowing in the USA and Canada.

The whitefish subspecies is considered an endangered species, the nelma subspecies is more common, and catching nelma smaller than 59 cm is prohibited in Russia.

Compound

Whitefish contains the following nutrients:

water up to 70%;
proteins more than 30%, including essential acids: threonine, lysine, isoleucine;
fats containing fatty acids: palmitic, oleic acids and omega-3 polyunsaturated fats;
cholesterol - 19%;
ash;
extractives;
vitamins: E, PP, D and group B;
minerals: phosphorus, potassium, calcium, selenium, copper, zinc.

Important! Whitefish meat contains more vitamin B12, which has a positive effect on metabolism and hematopoiesis processes, than meat.

How to use

White fish meat is white and tender, has a delicious taste, but due to its high fat content it quickly spoils, so white fish is most often sold frozen or salted.
Its meat is distinguished by high taste and nutritional qualities, second only to sturgeon fish; therefore, delicious fish balyk and tesha are prepared from whitefish; it is also stewed, smoked, dried, fried and boiled.
The taste of boiled whitefish is enhanced by pickles, mushroom sauce, and horseradish.
Whitefish cooks quickly, about 20-25 minutes, so it is important not to allow a hard crust to appear during the cooking process, which spoils its taste.
Before frying, it is recommended to sprinkle the pieces of white fish with lemon juice, which will add a piquant taste, pour oil into a frying pan, first fry the pieces of chili pepper pre-soaked in water, then the tarragon sprigs and only after that the fish.
Fried fish can be complemented with a salad of tomatoes and olives or a serving of fluffy rice and fresh herbs.
A very healthy and dietary dish is steamed whitefish or baked in the oven with vegetables; a more satisfying option would be baked whitefish with cheese and egg-cream filling.
The broth, fish soup, solyanka, sandwiches, canapes, meatballs, stuffed or fried fish in bread crumbs have excellent taste.
It is used to prepare canned fish.
It is sometimes used in Japanese cuisine to prepare traditional sushi and sashimi.

Energy value of the product (Ratio of proteins, fats, carbohydrates):

Proteins: 30g. (∼120 kcal)

Fat: 15g. (∼135 kcal)

Carbohydrates: g. (∼ 0 kcal)

Energy ratio (b|w|y): 136% | 153% | 0%

Source: https://dom-eda.com/ingridient/item/belorybica.html

Features of preparing whitefish

How to cook delicious whitefish? Nelma is good in any form. It is boiled, steamed, baked, fried, salted and smoked. It is absolutely unpretentious, cooks quickly and at the same time has excellent taste.

The product is rightfully considered a delicacy, which is associated with its high cost and limited presence on shelves. If you are lucky enough to acquire a valuable representative of the whitefish, then, first of all, you must be careful about using all parts of the carcass (if it is a whole fish or a carcass).

From the head, fins, and tail you can cook aromatic fish soup, and tender white meat can be prepared according to the recipe you choose.

Step-by-step fish soup recipe

Cooking fish soup step by step:

White fish: what kind of fish, how to cook, recipes. White fish dishes

Whitefish - what kind of fish? Often, when answering this question, inexperienced fishermen equate it with salmon. But in fact, nelma is only its subspecies. Stedonus leucichthys belongs to the Salmon family and the subfamily Coregonidae. It is considered rare and is an expensive delicacy. Belorybitsa is considered the most valuable commercial object.

Where does he live?

The main habitat of this fish is considered to be the Caspian basin, but it often enters the waters of the Volga and numerous Siberian reservoirs (Lena, Irtysh, Yenisei, Ob). This representative of the fauna is found in the waters of the Urals, Northern Dvina and other rivers.

Due to poaching and uncontrolled fishing, the number of this species is decreasing every year. In order to preserve the population and increase gross income, white fish are released into artificial ponds and reservoirs.

According to statistics, in the thirties of the last century this fish was caught in tons in the Caspian Sea. In the sixties, the number decreased sharply, and a temporary fishing ban was even established. From the 60s to the 80s of the twentieth century, a total of about seventy million heads of young animals were released into the Volga, Yenisei and reservoirs in the Urals.

Description

What does a whitefish look like? What kind of fish is it and how can it be distinguished from other valuable species? Firstly, it has an elongated but laterally flattened body. Secondly, the whitefish is distinguished by its unusual coloring: the back is bluish, and the sides and belly are gray with a silvery tint. In terms of size, the average length of this fish is about 1.3 m -1.5 m.

We have already noted that it is often confused with nelma. But the latter can reach a weight of up to fifty kilograms. As for the white fish, the largest recorded weight of this fish was 14.5 kg. Representatives of this species usually spawn in the autumn. One fish can lay more than four hundred thousand eggs.

Meat composition

If you ask health professionals the question: “White fish - what kind of fish?”, then the majority will recognize it as one of the most useful. In addition to the well-known calcium, which is found in the meat of all fish, white fish also contains vitamin PP, chlorine, zinc, molybdenum and nickel, which is beneficial for human health.

White fish meat is recognized as the most dietary, low-calorie (110 kilocalories per 100 g of product) and easily digestible. This product is ideal for dietary nutrition as it contains essential healthy fats.

Beneficial features

Because of its qualities and rich vitamin composition, white fish meat is valued by chefs all over the world. Dishes made from this fish are recommended for people suffering from diseases of the gastrointestinal tract, skeletal system and thyroid gland. Scientists have proven that regular consumption of this meat reduces the risk of heart attacks, strokes, and the development of problems with the hematopoietic system.

Preparation

So, we have already dealt with the question: “White fish - what kind of fish?” How to cook? This is the second point that should be given special attention. Like any other fish, whitefish can be baked in the oven, cooked over coals, salted and served with boiled potatoes and fresh green onions.

You can also prepare more sophisticated dishes by baking the product in foil or over an open fire, flavoring the meat with some unusual sauces. And the white fish soup turns out simply amazing. Today we will share with you the most popular and easy-to-prepare recipes that even an inexperienced housewife can handle.

Pickling

Fragrant white salted fish can be served at the festive table on a piece of black bread with butter - the dish looks impressive. But salted fish in the store will cost a decent amount. It is much more convenient and cheaper to prepare it in your own kitchen.

How to pickle white fish? To do this you will need:

One fish carcass (gutted, cleaned, removed fins and head).
5-7 black peppercorns.
Salt or a ready-made spice mixture for salting fish meat.
Two bay leaves.

Open the carcass and rub it with salt. Experienced housewives determine the amount of salty mixture by eye. Some people like their fish more salty, while others prefer lightly salted fish.

After this, the white fish must be sprinkled with ground black pepper. Place bay leaves and peppercorns inside the carcass. Place the fish in a large container. Choose a smaller lid and place it on top.

You will also need to install a bend on the container.

The container with fish sits in the kitchen (warm) for a couple of hours, and then is put in the refrigerator for 6-10 hours. It is better to salt the white fish overnight, then in the morning you will have a ready-made, aromatic salted fish on your table.

Stuffed white fish

Now you have an idea of what a white fish looks like and what kind of fish it is. How to cook? Each housewife decides on this for herself. Like any fish, whitefish can be baked - it turns out surprisingly tasty.

We clean the fish and remove the fins. Grease the carcass with salt and add ground black pepper. For the filling we take finely chopped carrots, one onion and finely chopped pieces of bell pepper. You can rub the top of the fish with chopped or dry garlic.

The baking foil should be lightly greased with olive or other vegetable oil. This is done to prevent the fish skin from sticking. Wrap the white fish in foil and place it on a baking sheet. The whitefish in the oven will be ready in twenty minutes. A very quick recipe, but the result is amazingly aromatic and low in calories.

If you don’t like it, you can bake the vegetables separately, also wrapping them in foil or simply placing them next to the fish on a baking sheet. In this case, cooking the whitefish may take a little longer - everything will depend on the type of vegetables you use.

Ear

Soups are perhaps the most popular fish dishes. To prepare fish soup, you need a very simple set of products - they can be found in any refrigerator in every kitchen.

One large carcass (can be replaced with a kilogram of fish heads).
Two small potatoes.
One large carrot.
Onion.
Bay leaf.
Salt and peppercorns (to taste).
Two liters of water.

First, let's prepare the fish. If it is an uncleaned carcass, then we remove the insides, cut off the fins, and remove all that is unnecessary and unnecessary.

It is recommended to cook the fish broth separately, after placing the fish (or heads) in a gauze bag. This way you will have an amazingly clean and clear boneless broth.

You don’t even have to strain it after cooking. We just take out the gauze with the fish and that’s it.

When cooking the broth, add black peppercorns and a little salt. You can add one whole onion. This will make the broth even clearer. Cook for about half an hour. Don’t forget to skim off the foam that appears during the cooking process. When the fish is ready and the broth becomes rich, you can remove the bag from the gauze.

While the whitefish is cooling, add diced potatoes and finely chopped carrots into the broth. Cook the vegetables until done. After that, add the fish meat. To make the soup aromatic and have an exquisite taste, you can add a pinch of dried lemon balm, a little fresh parsley, dill or cilantro, as well as a little hop-suneli seasoning to the almost finished dish.

Some housewives sauté onions and carrots before adding them to the fish soup. A kind of soup frying is done. But this cooking method is not suitable for those who are watching their figure or cannot eat fried vegetables for health reasons. The dish is served with sour cream or a small piece of butter.

White fish, the recipes for which we have offered you today, is an amazingly tasty and incredibly healthy product. Cooking it, as the housewives say, is a pleasure. You don’t need to spend a lot of time, you don’t need complicated and hard-to-find ingredients.

Now you know what white fish is, what kind of fish it is and how to cook it at home. Whether she was caught with her own hands in the stormy waters of the Caspian Sea or bought in an ordinary supermarket - it doesn’t matter. The main thing is to approach the cooking process with soul and add a pinch of creativity and culinary inspiration to the fish dish.

Source: https://1skidka.com/page.php?id=11375

Nelma in cooking. Nelma fish recipes

You can find a lot of recipes with nelma

, however, if you are lucky enough to buy or catch it, you should not look for an overly intricate and refined method of preparation.
To begin with, you can simply fry this fish and serve it with fresh vegetables and herbs - the dish will turn out delicious and healthy, and will be perfectly digestible. Fresh nelma must be gutted, large bones removed, and the fillets cut into fairly large pieces, salt, sprinkle with herbs and pepper to taste, leave for a while, and then breaded in flour and quickly fry in a hot frying pan on both sides - 3- 4 minutes on each side.
You don’t need to pour a lot of oil, but you need to turn the fish carefully, as it is very tender. The finished nelma is also carefully laid out on a large dish, decorated with fresh vegetables, herbs and slices of fresh lemon - it is not only incredibly tasty, but also looks very beautiful. In recent years, a fashion for Japanese cuisine has appeared in Russia: our compatriots not only regularly order sushi and rolls, but they themselves often prepare these favorite snacks at home, and from raw fish too. It is clear that such dishes are familiar to the Japanese stomach, but for us they often turn out to be indigestible and even dangerous - there are now more parasites in raw fish. In this regard nelma is simply a godsend for lovers of exotic cuisine: it is an extremely clean fish, without any parasites, and you can safely prepare sushi from it - its taste is perfectly complemented by the traditional Japanese seasoning of wasabi and soy sauce.

In our stores frozen nelma , but you can also buy chilled, or at least canned - it makes very tasty fish salads.