ᐉ Ear from catfish head - fish recipes

How to choose fish for cooking

The staleness of the fish is one of the reasons why the first course is not as tasty as expected. The stew may acquire an unpleasant aroma and become cloudy. To prepare fish soup, it is advisable to choose fresh catfish rather than ice cream. During the process of freezing and defrosting, it has already lost some of its beneficial properties - such a soup will be less rich.

Catfish is fundamentally different in appearance from its relatives, so unscrupulous sellers rarely sell a cheaper variety instead. The absence of an adipose fin and spines will help determine. The fish has characteristic whiskers on its upper jaw. The carcass is brown, but you can find black, yellow and even albino catfish. It’s hard to say anything about the weight of catfish - it can reach 150-200 kg! As a rule, relatively small fish weighing up to 5-10 kg are sold in markets and stores. What to look for when purchasing:

Smell. The tastier the fish smells, the fresher it is. Catfish is not one of those varieties that have a pronounced aroma. Most likely, fresh and high-quality fish will smell of iodine, but not of mud. You can immediately identify a spoiled carcass by its sharp and repulsive smell.
Scales. Freshly caught carcasses retain a perfectly elastic and smooth cover. The scales fit tightly to each other; when you press on the body, no dents are left. The fish should not have any cuts, wounds or stains - the color is uniform.
Gills and eyes. Pink, shiny and light gills tell about freshness. It is better not to buy fish with black and yellow colors - this is a sure sign of spoilage. It is also necessary to check the eyes, which should remain open and transparent, as if made of glass. In addition, the color of the eyes indicates the age of the catfish, since dull and gray eye sockets have old carcasses. You won’t be able to make good fish soup or soup from these, even if you use the most delicious ingredients and spices.

It is better to buy live fish in stores where they are kept in large aquariums - here you can be sure of freshness. However, if you have no choice, you should give preference to freshly frozen catfish stored on a bed of ice. The selection rules are still the same: check the eyes, gills, smell.

Denis Borisov

Frozen carcasses completely covered with ice will not be tasty. When defrosted, the meat will lose its juiciness and shape, turning into porridge.

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At the stake

Any fisherman should know how to cook catfish soup over a fire in a cauldron. The process requires attention, otherwise the yushka will not be sufficiently rich and aromatic. In fact, it is enough to take the bare minimum of ingredients with you on vacation. The taste of the stew is influenced by the quality of the fish: the fresher it is, the better the first course will be. In addition, it is necessary to properly cut the carcass, but first things first. So, the list of products:

catfish (head, tail, portioned pieces) - 1 kg;
water - 2.5 l;
carrots - 1 pc.;
onions - 2 heads;
potatoes - 4 tubers;
greens (onion, parsley, dill) - a bunch;
salt - to taste;
black and red pepper;
peppercorns - 5 pcs.;
bay leaf - 2 pcs.;
vodka - 50 g.

Catfish soup is cooked over a fire in a cauldron for about 40 minutes, but this depends on the heat. The yushka should boil slightly and not gurgle, otherwise the broth will become cloudy during cooking. They start with gutting the carcass: remove mucus, remove entrails, cut out gills and fins. Leave the tail and head for the broth, cut the catfish into portions up to 3 cm wide.

Place the head and tail of the catfish, peppercorns, and bay leaves in a cauldron. Pour water and put on fire, covering for a while with a lid. After boiling, you need to remove it, remove the foam - simmer the fish for about 20 minutes.

This recipe for making catfish soup involves using potatoes, so peel the root vegetables in advance and chop them into large cubes. You can add water while the fish broth is cooking. Cut the carrots into circles and the onions into rings. If the onion is small, you can cut it into 4-6 pieces.

Remove the cauldron from the heat, remove the fish, and, if possible, remove the bones with a slotted spoon. Return the vessel to the fire, wait until it boils and send the onions, carrots and potatoes to cook. It is not advisable to add salt to the broth at the beginning of cooking, but now you can add about 1 tbsp. l. salt.

Separate the flesh from the fish's head and tail and add to the fish soup. Add portioned pieces of catfish to the semi-prepared vegetables and mix gently. From this moment on, simmer the fish soup for 10-12 minutes. Add different types of pepper and pour in a shot of vodka. Cover the cauldron with a lid, wait a couple of minutes and remove from heat. Do not rush to open the lid - let the first dish brew. Before serving, season with finely chopped herbs and a slice of lemon (optional).

Denis Borisov

Not everyone knows how to prepare catfish soup at home so that it has that same campfire aroma. A bay leaf will help you achieve this by burning it and putting it in the soup.

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Traditional recipe

INGREDIENTS	QUANTITY
fish carcass	about 1 kg
tomato, carrot, onion	2 pcs.
potato	2-3 pcs.
hot water	3 l
parsley and celery	a couple of twigs
sugar, salt	taste
Bay leaf	2 pcs.
Cooking time: 90 minutes	Calorie content per 100 grams: 118 Kcal

The fact that many housewives use catfish to prepare fish soup at home is not surprising, because among all river fish it contains the fewest bones. The dish can be prepared either from a whole fish or from one head.

The classic recipe involves using the entire carcass: the fillet itself, the backbone with bones, and the head.

Step-by-step preparation:

We process fish. To do this, wash it well in cold water, make a horizontal cut under the head and gut it. There is no need to completely cut the belly; the insides of the catfish can be easily removed through a small incision. Then wash the fish again. We clean the mucus from its surface to avoid the appearance of a bitter taste in the finished dish;
Leave the head whole or cut it into 2-3 parts, cut the rest of the carcass into large pieces;
Read also: Fishing from the shore on the Black Sea
Transfer the prepared, chopped fish into the pan in which the fish soup will be cooked. Pour boiling water, add salt, you can use other spices if desired. Bring to a boil, skim off the foam, turn down the heat and cook for 15-20 minutes;
At this time we are preparing vegetables. We peel the potatoes, onions and carrots, just wash the tomatoes. Cut everything into cubes and add to the pan with the fish;
Cut the tomatoes into large cubes, add them to the pan along with finely chopped celery and bay leaves, add a little sugar;
Cook the fish soup for another 15 minutes and turn it off. Let it brew for a couple of minutes;
When serving, place a piece of fish on a plate, pour vegetable broth on top and sprinkle with finely chopped parsley.

In a slow cooker

The odorless catfish soup recipe can be cooked in a slow cooker. The device maintains a certain temperature throughout the entire process, heating the products evenly. The yushka turns out rich and aromatic, and the catfish retains all the useful elements. We can safely say that fish soup is a dietary dish. There is no need to fry anything, add oil, or monitor the process. The following ingredients are suitable:

som - 400 g;
water - 1.8-2 l;
millet - 1 tbsp. l.;
potatoes - 3-5 tubers;
onion - 1 head;
carrots - 1.5 pcs.;
dried bay leaf;
salt and spices - to taste;
bunch of dill.

Before you cook catfish soup, it’s worth talking about the process. All products are placed into the multicooker at the same time. There is no need to pre-cook the broth or fry the vegetables. Salt and seasonings are also added at the very beginning, but the greens should be left for serving - it will be tastier.

Wash and peel the vegetables. Make a cross-shaped cut on the onion or cut into 4 parts. Grate the carrots on a coarse grater, chop the potatoes into cubes. Cut the fish into portions in advance; only fillets can be used.

Denis Borisov

Catfish have very small and dense scales, covered with thick mucus that is difficult to wash off. You can remove it with a knife, carefully scraping off the shell. For fish soup in a slow cooker, it is permissible to use skinless fillet

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Place fish, onions, carrots and potatoes into the multicooker bowl. Throw in bay leaves, add pepper and salt to taste. Rinse the millet with warm water and pour into the device. It is recommended to pour hot water over the food to reduce cooking time. Set the desired mode (this can be “Soup”, “Cooking” or “Stewing”) and leave for 35-50 minutes, depending on the power of the multicooker.

2 minutes before the end of cooking, pour chopped herbs into the soup, check for salt and spices. Remove the onion (it absorbs the unpleasant fishy smell), close the lid again and let stand before serving.

VKAZANE

Hello friends! Today we will prepare catfish soup.

Catfish meat contains many useful microelements, and most importantly, it is very soft and incredibly tasty.

If you are a fisherman and you were lucky enough to catch such a big catfish like ours, or you just bought it, then we will show you how to make two very tasty dishes from a whole fish. In this recipe, we will prepare fish soup from the catfish's head, belly and tail.

You can also watch a video recipe for making catfish soup at the end of the page.

Ingredients you will need to make catfish soup:

The amount of ingredients is calculated for the volume of a five-liter cauldron.

Catfish meat, namely:

And also 50 ml. vodka.

Note:

When preparing fish soup, you can do without onions, but we like it better when it is in the dish. The broth turns out to be richer, but if you wish, you can easily omit the onion.

To begin with, the catfish must be gutted. We make a cut from the head to the beginning of the caudal fin and through it we take out all the insides. After this, thoroughly rinse the inside of the catfish with water.

Now we clean the mucus from the skin of the catfish. There are two options:

1. Wipe the fish with salt and remove the mucus from the skin of the catfish with a knife.

2. If you don’t have enough salt or you are camping, do the same, only use wood ash instead of salt.

We completely clean the gills so that the place where they are located looks like this.

Now, let's start cutting up the catfish.

Let's separate the tail part and cut off all the fins.

Also, for fish soup, we cut off the lower part of the abdomen.

We cut the tail part into large portioned pieces, which we will use as the main meat in the ear.

To make the broth rich, place the catfish head in a cauldron, add allspice and bay leaf.

Fill the contents of the cauldron with water and salt.

After that, cover the cauldron with a lid and put it on fire.

While the fish head is cooking, chop the vegetables.

Cut the potatoes into large cubes.

Cut carrots into rings.

If you still decide to add onion to the soup, cut it into rings or half rings.

When the water in the cauldron boils, periodically check and skim off the foam.

After the contents have boiled for 20-30 minutes, remove the cauldron from the heat and remove the fish head. If the catfish's head starts to fall apart, don't worry, just take out all the bones separately, they are quite large.

After we have removed the head of the fish (or all that is left of it), return the cauldron back to the fire and add onions and carrots there.

Now, remove the remaining meat from the head of the fish and separate all the bones from the meat.

After we have separated the meat from the fish's head from the bones, add it to the cauldron. We will also add the pre-prepared catfish belly.

Let the contents of the cauldron simmer for a couple of minutes.

After a few minutes, add the previously chopped potatoes.

When the potatoes are half ready, add pieces of the catfish tail, red and black ground pepper. Don't forget to taste the broth and add a little salt if necessary.

When the potatoes and catfish tail meat are ready, be sure to add 50-70 grams of vodka. Cover the cauldron with a lid and let the fish soup boil.

Finally the soup is ready!

You can also watch a video recipe for making catfish soup.

Subscribe to our YouTube channel, we will show you many ways to prepare delicious dishes outdoors and in camping conditions.

www.vkazane.com

Catfish and pike perch soup from Markovich

One of the popular chefs and TV show hosts is ready to share the most delicious recipe with a photo of catfish fish soup. However, yushka includes 2 types of fish at once, which makes it rich and very aromatic. The dish turns out to be quite spicy, but you don’t have to completely copy the recipe - you can add something of your own. Parts with bones (head, spine) are well suited for ears, that is, the carcass or fillet can be left for another dish. What will you need:

head, tail from a large catfish;
pike perch carcass - 1 kg;
water - 2.5 l;
potatoes - 5 tubers;
carrots - 1 pc.;
onions - 2 heads;
bay leaf - 2 pcs.;
black pepper - 5 peas;
ground red and black pepper;
vodka - 50 g;
salt - to taste;
lemon - a few slices;
fresh dill - ½ bunch.

Catfish fish soup recipe with pike perch is a simple and quick option to please the whole family with a hearty dish. It takes minimal time to prepare if you follow the instructions. The first step is to cut the fish: thoroughly wash and clean the pike perch, gut it, remove gills and fins, cut into large pieces. Cut out the gills from the catfish's head, rinse thoroughly under running water, and remove mucus from the skin.

Place the parts in a saucepan, add cold water and bring to a boil. Remove the foam from the surface, reduce the heat to low and cook for 15-20 minutes. Next, transfer the slices to a plate to cool - this will make it easier to separate the fish into boneless slices.

Strain the broth through a fine sieve or cheesecloth, and it is advisable to rinse the pan. This step allows you to make the ear perfectly transparent without any scales or seeds. Boil the fish base, then add chopped vegetables into it. You should not chop vegetables in the soup - they should retain their juiciness. Small onions can simply be cut into 4 parts, carrots and small potatoes can be chopped into discs.

Send vegetables to fish broth, add black pepper, bay leaves, salt. Boil for about 15-20 minutes until the potatoes are soft. Lastly, add the meat of boiled pike perch and catfish, separated from the bones. All that remains is to add hot pepper and other spices of your choice, pour in vodka. The drink makes the fish juicier and the broth clearer. The smell of alcohol does not remain - it completely evaporates. Boil for 3-5 minutes and remove from heat.

10-15 minutes after turning off the heat, you can pour the aromatic fish soup from catfish and pike perch into plates. Add a spoonful of chopped dill and 1-2 slices of lemon.

If the soup turns out thick, you can pour in 1-2 cups of boiled water during the cooking process, but it is better to immediately calculate the volume. When adding liquid, the broth often becomes cloudy.

Step-by-step recipe for making fish soup from the head

Today our topic will be: a classic step-by-step recipe for making fish soup from the head. Since ancient times, people have given great preference to preparing fish soup from fish heads; it was believed that the dish would be richer and tastier.

Cooking features:

The classic recipe for ear from the head involves preparing a dish from fish heads; the peculiarity is that before cooking, the gills and eyes should be removed from the head, as they add turbidity and bitterness to the broth. The remaining items in the preparation are nothing special.

And so let's start cooking:

Ingredients:

Fish heads – 2-3 pcs.
Potatoes – 4 pcs. average
Onion – 1 head
Salt, ground black pepper, peppercorns, bay leaf.

Let's start cooking:

We wash the heads, fill them with cold water, add peppercorns, bay leaves, onions and let them cook over low heat for about an hour.
The finished broth is filtered.
We remove the meat from the heads.
Cut the potatoes into cubes and add them to the broth.
Add the fish to the broth and cook until the potatoes are ready.
3 - 4 minutes before the end of cooking, add pepper and salt.
When serving, you can sprinkle with herbs.

What is useful in pelengas fish?

The fish has very tender and tasty meat. It contains a lot of protein, vitamin A and Omega-3 polyunsaturated acids. Ukha from pelengas is a dish that can be prepared for both lunch and dinner. The dish has a beautiful appearance, a pleasant aroma and will be dietary, very elegant, since this fish is virtually fat-free and the broth is very tasty.

Ingredients:

Bearing heads – 4 pcs.
Carrots – 2 pcs.
Onion – 2 pcs.
Salt, peppercorns, bay leaf.

Preparation:

We wash the heads, put them in a saucepan and fill them with cold water. Cook the broth over low heat. After the broth is ready, filter the meat from the heads.
While the fish is cooking, peel the carrots and onions, wash them, cut them into cubes, sauté in a dry frying pan until slightly browned and add to the broth.
Salt, pepper, add fish and cook until vegetables are cooked.
You can serve the ear with croutons or garlic donuts.

Dishes from river and lake fish

The preparation of some dishes is very similar to each other, for example, silver carp is also called silver carp. The meat of both types of fish has a sweetish taste and dense consistency.

Ingredients:

Silver carp or carp heads – 2 pcs.
Celery – 100 gr.
Onion – 2 pcs. not large
Dill greens to taste
Salt and pepper to taste.

Preparation:

Wash the heads, remove the gills and eyes. Immerse in water and cook broth.
Peel the celery and cut it into medium cubes.
Peel the onion and finely chop it.
Strain the broth and remove the heads.
Place onion and celery into the prepared broth, add salt and pepper, cook for 10 minutes
Add fish, boil for another 10 minutes.
Before serving, sprinkle with herbs.

Also included in the list of freshwater river fish are silver carp and carp, which also includes carp, pike perch and catfish. This recipe will be made from 2 types of fish, pike perch and carp, yes, such fish soup is also welcome, only if the fish species is from the same family.

Ingredients:

Pike perch head – 1 pc.
Carp head – 1 pc.
Tomatoes – 2 pcs.
Bell pepper – 1 pc.
Potatoes – 2 pcs.
Onion – 1 head.
Salt, bay leaf, herbs to taste.

Let's start cooking:

Place the washed heads, onion, bay leaf in a pan and fill with cold water. Place on the stove and cook for about 40 minutes.
Meanwhile, blanch the tomato and cut into slices, remove seeds from the pepper, wash and cut into strips.
Strain the broth and put it back on the fire.
Add potatoes and peppers to the broth and cook until almost done.
7-10 minutes before readiness, add the tomato and meat from the fish heads
Before serving, sprinkle with herbs.

Red fish dishes

A very tasty and dietary, but at the same time filling fish soup is made from the red fish salmon, pink salmon, chum salmon, and sturgeon. For cooking, you can use both heads and fillets, but the broth will have a special seasoning from the heads, and the fillets will be an addition to add thickness to the soup. Red fish soup recipe:

Ingredients we will need:

Fish heads (salmon or pink salmon or chum salmon or sturgeon) – 1 pc.
Potatoes – 1 pc. large
Carrots – 1 pc.
Bell pepper – 1 pc.
Paprika, saffron, salt, ground red pepper, green onions, dill.

Let's start cooking:

To prepare the yushka, boil the head for 10–15 minutes in salted water.
Peel the potatoes and carrots, cut them into cubes, dice the bell pepper into small cubes and place them in the soup, cook for 10 minutes.
We remove the meat from the head, take out the brain and fat, and put it all in the broth.
Season the finished fish soup with pepper, saffron, paprika, add more salt if necessary and leave to steep for 20 - 30 minutes.
When serving, sprinkle with green onions and dill.

recipe:

Source: https://vitablog.ru/pitanie/kulinariya/pervoe/ukha-iz-golovy.html

How to cook without smell

Catfish soup is considered one of the most delicious dishes, but the pleasure can be spoiled by an unpleasant smell. Sometimes the fish has the aroma of mud, which negatively affects the taste of the stew. There are no special recipes for odorless catfish soup, since any fish can be cooked deliciously. You just need to follow simple cooking rules:

Properly cut a carcass. Before you start cooking the fish soup, you need to gut the fish, cut off the fins and gills. Be sure to rinse under running water, removing dark films inside the carcass. Some chefs even recommend removing the eyes.
Soaking or marinade. River specimens are often soaked in water or vinegar solution. The treated fish is placed in liquid and left for 10-30 minutes, then rinsed with clean water. It is permissible to marinate the pieces in lemon juice or 9% vinegar. You can also rub the carcasses with pepper and salt before putting them in the pan.
Cook without a lid. Real fish soup is cooked in an open cauldron or kettle - you cannot use a lid. The dishes are closed only at the very end, when there is no fire or boiling. If you close the pan during cooking, the broth will acquire too strong a fishy aroma.

Fishermen use vodka to get rid of the unpleasant smell of mud. It is enough to pour one shot glass a couple of minutes before turning off the heat so that the yushka acquires an appetizing aroma. In addition, this method allows you to clarify the broth and soften small bones.

But you shouldn’t mask the fishy smell with spices and herbs. Only certain types of seasonings are suitable for fish soup: red, black and allspice, thyme, bay leaf, fresh parsley or dill. Everything else will interrupt the taste and aroma of pike perch - it will be a simple fish soup.

Variations of the catfish fish soup recipe

If there is a small amount of caviar, add it to the fish soup, cut into pieces, 10 minutes before removing from the heat. The caviar spreads into individual eggs and nicely decorates the soup.

Plant roots are placed whole so that they can be easily removed from the fish soup when poured into plates. But they are quite edible; they can be grated or finely chopped and left in the pan without removing them.

Those who are afraid that fish head soup will have an unpleasant aftertaste can flavor it with vodka. 20 ml is enough to “kill” the smell of mud. Alcohol vapor will evaporate during cooking, and the color of the fish soup will be excellent - transparent, without turbidity. Vodka is poured in 5 minutes before the end of cooking and the fish soup is allowed to sit for a while (at least ten minutes) after it is cooked.

After boiling the heads, it is easy to clarify the fish broth without adding an alcoholic drink. Chicken protein from one egg is diluted in three tablespoons of cold water. Stir thoroughly. Pour into the pan in a thin stream, stirring continuously. Bring to a boil (do not let it boil!) and strain.

A pinch of turmeric, added a couple of minutes before removal, will give the cloudy ear of heads a pleasant color. Other spices are added for taste and aroma: saffron, tarragon, basil, anise, nutmeg, ginger, paprika.

Any dish benefits from a sprinkle of green dill. In the absence of fresh herbs, 2-3 pinches of dry herbs are poured into the pan with the fish soup, which a good housewife always stocks up for the winter. Herbs will enhance the aroma and add a subtle flavor without overpowering the fishy taste of the dish.

Potato consumption can be reduced by 2-3 times if you add a handful of millet, rice, pearl barley, corn or wheat grits. And even noodles. The result is an appetizing fish soup that will pleasantly diversify the everyday table.

We will be grateful to all readers who will share recipes in the comments on how to cook catfish soup and catfish heads!

Don't forget to check out the interesting recipes listed at the beginning of the article!

— through them we publish a lot of interesting information, photos and videos.

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits - we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

Calorie content per 100 g

Catfish is considered a fatty, but not high-calorie fish. Per 100 grams of product there are 115 kcal (proteins - 17.2 g, fats - 5.1 g, carbohydrates - 0). The calorie content of different types of fish soup is shown in the table.

Dish	Serving Size	KBZHU
Classic fish soup with potatoes	100 g	Calories - 30 kcal, proteins - 3.4 g, fats - 2.5 g, carbohydrates - 3.4 g
First course with millet	100 g	Calories - 43 kcal, proteins - 6.8 g, fats - 1.4 g, carbohydrates - 4 g
Catfish soup, pike perch with potatoes	100 g	Calories - 37 kcal, proteins - 6 g, fats - 1.9 g, carbohydrates - 2.3 g

Chefs' tricks

You can tell whether a catfish is fresh or not by the color of its gills. If they are pink or even burgundy, the fish is fresh, if they are gray, then not;
If children will eat the fish soup or for other reasons it is required that it be not greasy, then it is necessary to strain the broth;
It is celery that gives the finished soup its aroma and rich taste, which is why its stalks are present in almost every recipe.

Catfish soup is an excellent liquid dish that can not only quickly fill you up, but also speed up recovery better than any broth. Yushka has these properties due to the fat content of the fish, which has almost no bones and is widely used in cooking. But many housewives, without even asking the question whether it is possible to cook fish soup, throw it away, believing that there is nothing edible in it. It turns out that everything is completely wrong, and if you remove the bones, you will end up with quite a lot of juicy, tender meat in your head. Next, we’ll look at a step-by-step recipe for catfish fish soup with photos, which anyone can repeat at home.