Fish is one of the main food products, which should be on the table at least 3-4 times a week, in accordance with the recommendations of nutritionists. But all types differ in nutritional value and benefits for the human body. One of the highest quality and balanced in its biochemical composition is trout. It can be of several types - Murmansk, Norwegian, lake and including amber. You can prepare it in different ways, each of which is good in its own way. It is this fish and recipes from it that will be discussed in this article.
How do you prefer to cook trout?
- Bake 78%, 1959 votes
1959 votes 78%1959 votes - 78% of all votes
- Grilled 11%, 289 votes
289 votes 11%
289 votes - 11% of all votes
- Fry 5%, 135 votes
135 votes 5%
135 votes - 5% of all votes
- For a couple 3%, 84 votes
84 votes 3%
84 votes - 3% of all votes
- Extinguish 2%, 57 votes
57 votes 2%
57 votes - 2% of all votes
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15.12.2019
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Amber trout: calorie content and composition
Fish fillet is very nutritious and tasty. It is valued primarily for its content of healthy fatty acids: omega-3 and omega-6. In addition, fish contains B vitamins, as well as A, E and D. As for minerals and trace elements, mention should be made of the presence of phosphorus, sodium, potassium, calcium and magnesium. Amber trout, whose calorie content is 97 kcal per 100 grams of product, is rich in valine, leucine, lysine, alanine, phenylalanine, arginine, aspartic and glutamic acids. It contains riboflavin and pyridoxine.
Many people do not know how to determine the variety of trout - rainbow and amber? The significant difference between them is skin color. So, the belly of the rainbow has a silvery tint. Its back is green, with black spots, and a rainbow stripe is noticeable on its side, which gave the name to this variety. At the same time, amber has a golden color, its fins are painted in an orange or red palette.
Description
The body of this fish is elongated, compressed on the sides and covered with small scales and dark spots. The trout has a pronounced short fin on its back.
Thus, the back of a trout is usually green or olive in color, the sides are yellowish or greenish, and the belly is gray-white with a copper sheen. The fins on the belly of trout are usually yellow and have numerous dots. Although sometimes the color of trout can be much darker or much lighter - it all depends on the color of the bottom of the reservoir and the color of the water, on the time of year, and on the food consumed by the fish.
An interesting fact is that trout can take on the color of the area where it currently lives - in this it is similar to another fish - flounder.
Thus, trout living in calcareous water are much lighter in color, and if their habitat is in reservoirs with a peat or muddy bottom, they are darker. The better the trout feeds, the more uniform its color and the less spots there are. In addition, trout become darker during the breeding process, and also change color when moving from one body of water to another (for example, from a regular lake to a paid, artificially created pond).
There are also a number of trout species with unclear systematic characteristics. It differs from all rainbow trout in its bright golden color, which varies significantly depending on the ecology of its habitat. In the first year of life, silver-gray and lemon-gold tones usually predominate. There are 8-14 brownish-gray transverse spots along the entire body. There are black spots on the dorsal part of the body, mostly concentrated in the tail.
The fins are translucent with white tips. The color is most pronounced during the spawning period. Body color is controlled genetically and is semi-dominant. Golden (or amber) trout easily interbreeds in nature, forming viable hybrids with rainbow trout and Clark salmon. Hybrids acquire a mainly light golden color and have pronounced heterosis. Its relatives are Clark's salmon (trout) and rainbow trout.
The ability of trout of the golden yellow phenotype to intensively accumulate carotenoids in their muscles is undoubtedly of great interest not only in terms of scientific research, but also for commercial fish farming. The practical significance of this phenomenon is important in two aspects. The first is the fact that trout meat is not only a delicacy, but also a dietary product due to the optimal content of crude protein and unsaturated fatty acids, which are well absorbed by the human body.
The combination of these components with a high content of carotenoids in amber trout significantly increases its dietary and nutritional value. On the other hand, it is known that the addition of components containing carotenoids to trout feed increases the cost of cultivation by 10-15%. The use of feed without carotenoids is not economically feasible, since the color of fish meat becomes pale, and therefore commercial products are less competitive in the market. Due to the increased content of carotenoids in the muscles of golden trout, it is possible to reduce their amount in feed and, thereby, reduce the cost of feed and rearing costs.
Cooking technique
Let's say you decide to please your guests with delicious fish. And the “main character” of your menu is amber trout. In order for the process to go as smoothly as possible, you need to prepare for it. Firstly, the carcass should be pitted, if any, washed and dried. Secondly, it needs to be marinated. This stage is one of the most important: there is no need to add a lot of spices and seasonings, the fish itself has a pleasant, delicate taste. Your main task is to strengthen it, reveal it in its full glory, and not drown it out, thereby spoiling the dish.
How to cook trout tasty and quickly? The most important secret is simple: you need to remember the components with which the fish is most in harmony. These are citrus fruits - lemon, tangerine and orange, as well as dairy products - cream, sour cream and kefir. Fillet goes very well with cranberries, ginger and white wine. It is best to season it with thyme and rosemary. After marinating, the fish should be refrigerated, preferably overnight. Remember that various oils are usually not used for marinating trout, since it itself is a very fatty product.
Whole trout baked in the oven
This cooking method is the most acceptable, as it allows you to preserve as much as possible all the nutritional and beneficial properties of the fish. In addition, it is worth resorting to if the size of the carcass you purchased is small. It is better, of course, to cut larger fish into portioned pieces, but small trout baked whole in the oven would be an excellent solution. Remember that before you put the fillet in the oven, you need to marinate it. Use the juice of one lemon and a couple of sprigs of rosemary for these purposes. Next, place the carcass in a special baking sleeve or wrap it in foil.
The fish cooks quickly - no more than 30-40 minutes. It is very important not to overcook it. By the way, this recipe is ideal for baking trout not only in the oven, but also in the microwave. It can also be useful to a housewife who decides to steam a carcass in a slow cooker. Whatever method you choose, know that whole baked fish should be served on a large platter with a side dish: rice, potatoes or vegetables. It can also be cut into portions and placed on plates.
Specifics of trout fishing
The peculiarities of trout fishing are that the fish does not tolerate fuss, haste and noise. It is necessary to approach the water as quietly as possible, without sudden movements. You should set up gear away from the fishing spot (at a distance of more than 10 m), because This fish is cautious, and extra noise can scare it away.
When you are on a pond for the first time, you should inspect the shore and water surface to understand where there are fish.
When a fishing spot has been chosen, you need to approach it so quietly that the fish cannot notice the fisherman himself. Often fishermen even crawl to the casting point. Camouflage is very important when trout fishing.
Most often, the largest individuals are caught on the first casts.
Preference should be given to places where there are streams or small rivers flowing into the reservoir. Areas with a lot of rocks and aquatic vegetation will be suitable places for fishing. If fishing takes place on a river, then you should choose places between calm and rapid currents: reaches, holes near waterfalls, etc.
Tackle
The gear must be strong and of high quality, because... The trout are strong and of considerable size. Once hooked, it puts up strong resistance until it reaches the shore.
There are many ways to catch trout. It is omnivorous and bites well on baits of both plant and animal origin. Fly fishing flies, wobblers, and spinners are suitable for catching it.
Most often for such fishing they use a spinning rod, fly fishing rod, float rod, donka or feeder. When choosing gear, you need to take into account the careful behavior of the fish and its strength. Seeing a wide fishing line or a large bait, she may become wary. You should be prepared for the fact that the trout on the hook will behave aggressively, resisting until the last moment. The kit should be both durable and discreet.
Read: Trout fishing with spinning rod
Fishing methods
Ways to catch trout - fishing with:
- spinning;
- jigs;
- long-casting fishing rods.
Catching fish using a spinning rod will be an easy task even for an inexperienced fisherman. To do this, you need to attach bait and make a long cast. The bait should produce characteristic movements. This can be achieved by winding the fishing line. Any bait is suitable, only if one condition is met: it must be as similar as possible to a living creature included in the trout’s diet.
Read: What are chubs for trout fishing?
In some cases, the fish may guess about the deception. Then you will have to make a lot of effort to attract her attention.
Boiled trout recipe
There is another way. Thanks to him, you will know how to cook trout tasty and quickly. We are talking about boiled fish, served with butter and eggs. The ingredients you will need are the following: one fish carcass, lemon, 200 grams of any vegetables (except cabbage), some greens. You also first need to boil a few chicken eggs and buy olive oil if you don’t have it.
The fish is cut into large pieces and boiled for 15 minutes. In this case, you need to add a bay leaf, a few peas of allspice and vegetables to the water: it can be onions, carrots, kohlrabi, parsley. The finished fish is placed on a dish decorated with chopped pieces of boiled egg and poured with olive oil. Garnished with herbs: dill, parsley or basil.
Weight loss and diet
When following a diet for weight loss, eating trout is not prohibited, since the fish has a low calorie content and is considered dietary. But at the same time, you can only eat boiled, baked or steamed trout, when cooking which a minimum amount of oil and salt was used.
As for salted trout, it is better not to overuse it. The fact is that salt retains fluid in the body, and because of this, weight will come off much more slowly.
For effective weight loss, it is advisable to cook trout with steamed vegetables.
Trout steaks
Of course, you can cook fish using any of the above methods, but amber trout fried in a frying pan in the form of steaks has an excellent taste and aroma that will especially delight your loved ones. In addition, such a dish looks royal. And if you decorate it with herbs, add a side dish and a spoonful of red caviar, you will get the impression that the hostess has been poring over it for half a day. The ingredients you will need are as follows: 700 grams of trout, half a lemon, 3 tbsp. l. olive oil, rosemary, pepper and salt to taste.
The fish must be cleaned and gutted. Cut the carcass into steaks, sprinkle with salt, pepper and rosemary, pour over lemon juice. Leave to marinate for half an hour. While the fish absorbs the aromas of the spices, heat the pan. Place trout pieces on it and fry in olive oil for about 8 minutes on one side. Turn it on its side. Let stand for another 5 minutes. After this, reduce the heat to low. Cover the pan with a lid and leave the trout to simmer for a few more minutes. Decorate the finished steaks with lemon slices and herbs. As a side dish, serve country-style potatoes or regular mashed potatoes.
Brook trout habitats
Considering where trout are found in the Leningrad region, as well as other regions of our country, a few words should be said about the stream species of fish. They can live in both sea and river water. Brook trout prefer fresh water.
This type of fish lives in one place and almost never migrates. This trout spawns in autumn or winter. After that, she goes to deep-sea areas. There are many springs here. Brook trout spend the winter in these places. At this time it feeds on small fish.
This type of trout leaves its wintering grounds during the spring flood. In summer, the fish stays near waterfalls, in places with strong currents and whirlpools. She prefers rocky bottoms. Representatives of the species live in flocks. Trout like to hide in the shade of rocks near the bottom.
Gefilte fish
Amber trout is very good with the filling. The recipes also call for stuffing this fish. For this you will need: a large trout carcass, 200 grams of any mushrooms, one piece each of lemon, bell pepper and onion, two cloves of garlic, 100 ml of cream, vegetable oil, pepper and salt. The trout must be cleaned, gutted and the backbone and bones removed. Next, marinate the fish. First, salt and pepper it, then sprinkle with lemon juice. Leave for 20 minutes.
During this time, prepare the filling: chop the garlic, cut the onion into half rings, and pepper into strips. Heat up the frying pan. Fry the onion in vegetable oil, then add the mushrooms to it, and after 10 minutes add the pepper. Next, add garlic to the mixture, pour in the cream and simmer until thickened. We cut the remaining lemon into circles and place them on a baking sheet, placing our trout on top. Carefully place the filling inside the fish, securing the edges of the belly with toothpicks. Cook at 200 degrees for about half an hour. Before serving, sprinkle the finished carcass with herbs.
Festive dish
Amber trout can be served unusually. For example, it is used to make delicious rolls with pineapples and nuts. To prepare the dish you need: 500 grams of fish fillet, a can of canned pineapples, 200 grams of walnuts, one lemon. You will also need a clove of garlic and olive oil.
First, cut the trout meat into strips 1.5 centimeters thick. Marinate them for 20 minutes in lemon juice and olive oil, salting them first.
Prepare the filling for the rolls: chop nuts, garlic and pineapples. Mix all the ingredients. Place the filling on each piece of fillet, roll it into rolls and place them in a baking dish. Place in an oven preheated to 200 degrees for five minutes. Then pour the juice from the jar that contained the pineapples into the fish. And bake for 20-25 minutes at 180 degrees. After this, we serve the trout to the festive table. Bon appetit!
