Smoked whitefish: cooking recipes, subtleties of the process

Whitefish or whitefish belongs to the genus of ray-finned fish from the salmon family, which has more than 60 species. Two species are listed in the Red Book of Russia - Bauntovsky and Volkhovsky. The fish reaches 80 cm in length, and its body weight can be more than 8 kg. The diet of whitefish consists of plankton and small fish and fry. This is the main commercial fish in the northern lakes and rivers of Yakutia and the reservoirs of the Southern Urals. Its fillet is white, very fatty and healthy (rich in vitamins A and B, micro- and macroelements, minerals and protein). In addition, it is low-calorie, 100 grams of the product contains 88 kcal, and hypoallergenic. Whitefish is recommended for pregnant women, as it is rich in folic acid and iodine, which has a beneficial effect on the development of the child. It will also be useful for people with diseases of the endocrine system and pancreas.

Recipes for preparing whitefish are very diverse; they involve not only traditional methods - boiling and frying, but also smoking, drying, and salting. You need to have certain cooking skills in order to fully preserve the usefulness of the product during cooking and the delicate structure of the fillet. Below are several recipes for preparing whitefish with photos. They are quite simple, but at the same time original.

Classic baked fish recipe

Recipes for cooking whitefish in the oven will take their rightful place in your personal cookbook. In order not to overshadow the delicate and delicate taste of the product, it is better to abandon exotic spices and use the classic recipe. It involves the use of a simple marinade (sauce) - sour cream mixed with garlic, sometimes with herbs (dill, onion).

Ingredients:

whitefish (1 carcass);
garlic (2-3 cloves);
spices (salt, black pepper) - to taste;
sour cream (2-3 tablespoons);
onion (half a head);
dill (for decoration).

Preparation:

clean, gut the fish (cut off the head) and cut into large pieces;
Place large pieces in a deep container, add pepper, salt, black pepper and mix;
prepare a sauce from garlic, crushed with a knife and chopped, and rich sour cream;
pour the sauce over the fish, cover with a press and refrigerate for 1.5 hours;
cut the onion into half rings;
Cover a baking sheet with foil, grease with butter and distribute the onion evenly, place the marinated fish on top and place in an oven preheated to 200 degrees, lower the temperature to 180 degrees and set the cooking time to 30 minutes.

You can decorate the finished dish with finely chopped green onions or dill. A salad of baked or fresh vegetables is suitable as a side dish.

Cooking process

Before cooking whitefish in the oven, you need to make the sauce. To do this, finely chop the garlic. Separate the basil leaves from the stems and chop. Stew the stems together with the garlic in olive oil, adding chopped chili pepper. Don't overdo it. The garlic should be soft, but not fried. Then add sun-dried tomatoes (or fresh, but in this case you need to remove seeds and peel). Season the vegetable mixture with salt and pepper and simmer over low heat for half an hour. Finally, add wine vinegar (to taste, 1-2 tsp is enough) to add some spice to the sauce.

After everything is ready, the fish comes into play. Whitefish, the recipes for which are presented in the article, has a very delicate taste; tomato sauce will highlight it and add the desired spiciness. Pour the tomato mixture into a shallow baking tray, place the fish fillet on top, arrange the olives and some basil leaves. Fifteen minutes of baking in the oven at 170 degrees will be enough. The whitefish should turn milky white in color. Serve it with young boiled potatoes, garnished with herbs.

Italian whitefish recipe

With all the variety of fish dishes in Italy, they prefer to cook fish in this country simply, without any fancy sauces. It is supplemented with cherry tomatoes, olives, basil sprigs or lemon.

Ingredients:

whitefish (1 carcass);
salt (to taste);
flour (5 tablespoons);
lemon juice (20-30 ml);
greens (1 bunch) - of your choice.

Preparation:

clean and gut the fish, cut into portions;
make transverse cuts and sprinkle with salt;
roll in flour and fry on each side for 3-5 minutes in olive oil;
When serving, sprinkle lemon juice on top and garnish with finely chopped herbs.

As a side dish you can use asparagus or garlic arrows.

Jamie Oliver recipe: ingredients

Tender and delicate whitefish meat, baked with an amazing Italian-style sauce, turns out incredibly tasty. The cooking process is surprisingly simple. You will need the following ingredients:

whitefish fillet – 4 pieces of 150 g each;
tomatoes (dried) – 400 g;
black olives – 1 handful;
garlic – 3 cloves;
chili pepper - to taste;
fresh basil – 1 bunch;
red wine vinegar;
olive oil.

How to steam whitefish

This is the healthiest whitefish recipe of all those proposed in the article; it is suitable even for a diet or children's menu.

Ingredients:

fish (three pieces of 200 grams each);
tomato paste (20 grams) or tomato pulp;
flour (1 tbsp);
fish broth (100 ml);
garlic (1 clove);
spices (salt and pepper) - to taste;
greens (for decoration) - of your choice;
onions (20 grams);
carrots (20 grams).

Preparation:

clean, gut the fish, cut off the head and tail, cut into small pieces;
place in a steamer for 30 minutes;
cook fish broth using fish heads and tails;
grate the carrots, chop the onion and fry in a saucepan (2-3 minutes), add tomato paste and simmer for another five minutes;
in a separate frying pan, dilute the flour with fish broth, bring to a boil and reduce heat;
mix the frying with fish broth, spices and vegetables, bring to a boil;
Pour the resulting mixture into the fish in a double boiler and simmer for another 5-7 minutes;
Sprinkle the finished dish with herbs.

Whitefish dishes

This fish does not cause allergies, with the exception of those with intolerance to sea food. In the absence of contraindications, the delicacy can be consumed when the level of immunity is reduced. Whitefish fish is very tasty, and many chefs want to know how to cook it using simple recipes. The methods are very diverse.

Fish has a universal purpose. The easiest way to prepare it is by frying.
Whitefish meat will be tender and delicate if baked with an amazing Italian-style sauce.
Fish baked in the oven is many times healthier than fried fish, due to the lack of oil. You can enhance the effect by using foil or a sleeve. You can use any heat-resistant form. In 10 min. The lid or package is opened and cooked until the crust is fried.
Salting fish is not difficult. But you need to take into account important nuances to make it delicious. Representatives of salmon and whitefish are considered the most suitable individuals for salting. It is important to use coarse salt; it dries out the meat, as it takes a long time to dissolve and draws out moisture. As a result, the pulp will be denser and preserved better.

Whitefish soup

The fish menu would be incomplete without whitefish - recipes for making fish soup, reminiscent of the Russian first course. The proposed option is typical of European cuisine. The broth, prepared from fish stock, is strained for transparency. There are also potatoes and pieces of fish fillet, so the dish is not authentic, but satisfying and comfortable to eat.

Ingredients:

whole whitefish – 1 kg;
onion – 1 pc.;
carrots – 1 pc.;
laurel – 2 pcs.;
black peppercorns – 6 pcs.;
water – 3 l;
potatoes – 500 g;
green onions, dill - 10 g each.

Preparation

Remove the fish's head, tail and spine. The rest of the meat is filleted.
Cook the stock with onions, bay leaves, peppers and carrots for 45 minutes.
Strain through cheesecloth, add potatoes and simmer for 10 minutes.
Add fish pieces and cook for another 10 minutes.
Season, garnish with dill and onions.

Whitefish cutlets

Tasty and without pretensions - these are the epithets whitefish deserves; how to fry it in the form of cutlets will help you find out this recipe. The dish has no competitive options when it comes to homemade food. The technology and components are traditional. The minced meat is based on chopped fillet and onion, supplemented with mayonnaise, eggs and breadcrumbs. In order for the minced meat to become stable during frying, it is cooled for 20 minutes.

Ingredients:

fillet without skin and bones – 450 g;
onion – 100 g;
egg – 2 pcs.;
crackers – 120 g;
mayonnaise – 60 g;
Dijon mustard – 20 g;
Worcestershire sauce – 10 g;
parsley and dill - 10 g each.

Preparation

Blend the fillet and onion in a blender.
Add the remaining ingredients, mix and cool for 20 minutes.
Form cutlets and fry in oil for 6 minutes. from each side.

Dry salting

For 3 kg of fish you need to mix 6 tbsp in advance. l. coarse salt, 2 tbsp. l. ground white pepper and sugar.

Salt (three tablespoons) is poured into the bottom of the dish (preferably glass). The fish is rubbed with a pre-prepared mixture and the first row is laid back down, and the second row up. Finally, sprinkle the fish with two tablespoons of salt and, if desired, chopped dill. The container must be covered with a weight and left in a cool place for 48 hours. Before use, fish is cleaned of spices.

Whitefish in the oven in foil: recipe

Oven-baked fish is healthier than fried fish. You can enhance the effect by using rolled foil or special bags made from it, as in the photo. In order to cook whitefish with vegetables in the oven, you need to take everything that your family loves. Moreover, you can make bags with different vegetables, according to your tastes and preferences. Whitefish baked in the oven in this way is a low-calorie dish that retains all its beneficial properties. Use to prepare one serving:

250 g whitefish fillet;
1 piece each red and white onions;
200 g of sweet pepper (you can use multi-colored ones);
2 tbsp. l. lemon juice;
salt and pepper;
olive oil.

Place onions and peppers on foil, top with whitefish fillet, drizzle with oil, sprinkle with spices and seal tightly. Bake the bags in the oven at 170 degrees for about ten minutes.

Brine method

If you prefer original taste and aroma, then try this whitefish recipe. In this case, the fish will also have to be salted for about 2 days.

A liter of brine is required to salt a kilogram of fish. The processing of the carcass is similar. Boil water along with salt and sugar (6 tbsp. and 2 tbsp. respectively), if desired, you can add spices, skim off the foam and cool to room temperature. Place the fish in a single layer in a bowl and fill it with brine. Then put her under pressure for two days. After draining the brine, dry the fish and place in a container, pouring vegetable oil, you can add dill, lemon and red onion

Stuffed with mushrooms and rice

This homemade whitefish dish will conquer even gourmets. Preparing the ingredients is a little more painstaking than in the version with foil. But the result is worth it - juicy stuffed whitefish with mushroom notes, combined with nutritious rice. This is a complete dish that can be supplemented with fresh vegetables, lemon and herbs.

Ingredients:

fish – 1 kg;
white rice – 50 g;
champignons – 200 g;
vegetable oil – 2 tbsp;
salt, pepper - to taste;
sour cream of any fat content - 1 tbsp.

Cooking time – 30 min.
Number of servings – 3-4.

Energy value per 100g:

K – 105;
B – 16.1 g;
F – 3.1 g;
U – 2.4 g.

Cooking process:

Boil the rice in boiling water until half cooked.
While the rice is cooking, gut and scale the whitefish. Remove the bones. To do this, place a sharp knife parallel to the ribs, insert the knife along the carcass, carefully separating it from the bones. Carefully cut out the ridge with the tip of a knife, but do not pierce the skin. Cut off the ridge at the tail and head with scissors. Lightly rub the carcasses with salt and pepper.
Pour oil into a heated frying pan, add rice boiled until half cooked and mushrooms cut into thin slices. Add some salt. Fry the filling for 5-7 minutes under the lid.
Fill the carcass tightly with the filling and fold the edges of the belly; you can sew them together to be secure. Coat the fish with sour cream. Place on greased foil and fold the edges tightly.
Bake for 30-40 minutes in an oven preheated to 180 C. Serve on a warm platter, garnished with lemon and herbs.

Whitefish goes well with oyster mushrooms and porcini mushrooms. You can substitute champignons in this recipe if you wish. Then the dish will turn out even more refined and flavorful.

Spicy Ambassador

The difference between this salting method is that the mixture for processing fish is prepared not only from sugar and salt. It is customary to add various spices to it, but without fanaticism. You can use whatever you like, but experts recommend allspice, cloves and cumin. Sugar and salt are taken in a 1:1 ratio, combined with spices and this aromatic mixture is rubbed on the fish. It is more advisable to use fillet. Place it in a container in layers or roll each strip into a roll and secure with a toothpick. The fish is salted for about 120 minutes in the room, and then it is put in the refrigerator for 8-10 hours.

How to cook delicious salted fish: basic recipe

How to salt whitefish deliciously? Many people mistakenly believe that a lot of ingredients are needed for tasty pickling. But in this case this is not the case. For tasty salting you only need salt and sugar, and, of course, the fish itself.

This recipe is designed for two carcasses with a total weight of about 1.5 kilograms. It is better to choose coarse salt; it penetrates the fish better without softening it.

To begin with, mix a tablespoon of granulated sugar and two tablespoons of salt. This will be the main filling. You also need to take another five tablespoons of coarse salt. They will be distributed to the bottom of the mold and to the top of the fish.

Dried whitefish recipe

And finally, one of the most delicious recipes for whitefish. When dried, this representative of the salmon family is simply magnificent. No special effort or skills are required. Prepare the fish carcass as described above, just do not remove the backbone. Then thoroughly rub it inside and out with a mixture of salt and sugar (in equal proportions). Place the fish in a bowl with the ridge down and put it in the refrigerator for a day.

After 24 hours, you need to rinse it under water, blot it with a dry cloth and insert toothpicks between the two sides of the belly, which will allow the fish to dry well inside. Insert paper clips into the eye hole and hang it on the balcony or in any ventilated place where there is a draft. The fish will dry for about three days, but you need to keep an eye on it so as not to dry it out. You can store dried whitefish in a bag.

This dietary fish is used not only in cooking, but also in folk medicine and even in cosmetology. Preparations based on its fat contain large amounts of omega-3 PUFAs. They are recommended to be included in the diet of people suffering from anemia, tuberculosis and rickets. Cosmetics with added fat help rejuvenate and improve the condition of skin, hair and nails. Whitefish has almost no contraindications, and therefore is so useful and valuable for human health.

Fried whitefish

Whitefish (cooking recipes according to the text) is universal in its purpose. The easiest way to prepare it is by frying. It is best to do this using the dry method. Pieces of fish (fillets or with bones) washed and dried with a paper towel are marinated with lemon juice, pepper (white or black) and salt for half an hour. Then roll in flour on all sides and fry in hot oil until crispy and golden brown. Serve the dish with a fresh vegetable salad.

Whitefish recipe with vegetables and mushrooms

For this dish take:

1 whitefish carcass weighing at least 400 g
20 g hard cheese
half an onion
half a carrot
100 g champignons
salt
vegetable oil for frying

Wash the mushrooms and cut into pieces, chop the carrots and onions into pieces. Fry them in vegetable oil until golden brown and wait for the filling to cool. Instead of champignons, you can use other mushrooms you have on hand.

Before baking the whitefish, clean and rinse the fish, preparing the belly for stuffing. Mix vegetables and mushrooms with grated cheese and stuff them into the fish, securing the edges of the belly with toothpicks. If this is not possible, you can sew up the belly, but do not forget to remove the thread when serving the fish.

The oven should be preheated to reduce cooking time. Bake the fish in a greased pan at 180°C for 30–40 minutes.

Step by step cooking method

The scales are large, so you need to clean them carefully; if in the sink, then place paper towels on the bottom of the sink - this way the scales will remain on them and will not run away to clog the pipes. Clean, gut, rinse everything inside.

Since my plans did not include cooking the fish soup, the tail and head were given to local barn cats for tasting, and 3 medium pieces of fish were left for frying. I did not cut or cut out the fins; my husband asked for as much naturalism as possible in this dish.

Next we prepare the breading. Mix flour with salt and pepper. Dredge the fish in flour with spices. Heat a frying pan, pour in oil and wait until it heats up over high heat.

As soon as the oil is hot, add the fish there. Leave the heat high and fry the fish for a minute on each side until browned. Since my pieces were rather square, I fried them on four sides, turning them over.

This little thing in the frying pan is actually caviar. Very tasty, it’s a pity that it’s not enough. You can reduce the heat a little and fry, turning, for another 5 minutes. You can cover with a lid, turn off the heat and let it simmer, but then we risk losing that delicious crispy crust. Therefore, I simply resign myself in advance to the fact that for ten to twelve minutes I will stand at the stove and turn the fish over.

You can serve it hot and crispy, but in principle, cold, the fish does not lose its delicate taste.

Salting caviar: tips and tricks

Whitefish caviar is quite small. Before you start salting, you need to clear it of the film. A colander can help with this matter. It is moistened with water, and then the caviar is passed through it, trying to prevent the eggs from bursting. The film will remain inside.

To taste and properly salt whitefish caviar, prepare a brine. To do this, add salt and bay leaf to the water. Boil the mixture. Pour hot brine over the caviar and stir for a couple of minutes to kill germs. Leave it like this for another fifteen minutes. The finished caviar is placed in cheesecloth to remove the liquid. Then carefully transfer it to a storage jar and put it in the refrigerator.

Caviar is used to make sandwiches and snacks. She's very helpful.

How to pickle whitefish in brine

Ingredients:

fish - 3 medium;
salt - 360 gr.;
water - 2 l;
onion - 2 heads;
vegetable oil - 100 gr.

Cooking step by step:

Dissolve salt well in water;
Place the fish, divided into pieces, into a bowl and fill with brine;
Let stand for 120 minutes, then remove the fish pieces from the brine and rinse;
Place the fish back in the bowl, add vegetable oil and chopped onion into rings;
After 20 minutes, the whitefish can be eaten.

Step by step recipe

In our family, dishes from various fish have always been held in high esteem, especially if they were made from delicious river whitefish. I know many different options for preparing this fish, but today I want to share with you the simplest recipe for whitefish in foil in the oven. For it we only need a couple of onions, a little fresh dill, salt, pepper and, of course, the fish itself. In principle, these are all the necessary ingredients to make whitefish in foil in the oven at home incredibly tasty, juicy and aromatic.
1) Let's start by gutting the fish, clearing it of scales and rinsing it thoroughly under running water. After this, the whitefish should be thoroughly rubbed on all sides with salt and ground pepper.
2) Next, peel the onions and cut them into rings, wash the fresh dill under water and chop them.
3) Now there are two cooking options, in one of which we take a baking dish and put chopped onions in it, sprinkle it with dill, and put whitefish on top, then cover the dish with foil. Another option is to place the onions and dill directly on the foil, place the whitefish on them and wrap it tightly in foil. You can use any of these options, either way the end result will be great.
4) So, we put our fish in an oven preheated to 160 degrees for about 40-50 minutes, after the time has passed, you can unroll the foil and bake the whitefish without it for a couple of minutes so that the fish is browned.
Place the finished whitefish on a plate and serve, garnishing it with lemon slices. Bon appetit everyone!

coolinarclub.ru

Fish of the whitefish family live in the rivers of Siberia. Recipes for preparing whitefish are very simple and varied; one way to cook it at home is to bake it in the oven with onions and tomatoes.

Since whitefish are caught in the cold Lena River (Yakutia), their meat does not have a distinct fishy smell. The meat is white and tender and does not require special handling.

For baking we need:

Whitefish
Bulb onions
Tomatoes (I took cherry tomatoes)
Seasoning for fish, can be replaced with just salt

Good fresh whitefish is delivered to the central part of Russia fresh frozen, the ideal way is on-board blast freezing.

In this case, the carcasses arrive without gutting the head.

The fish must be defrosted, cut lengthwise along the belly line and the internal organs removed, and the carcass washed.

Next, cut the onions and tomatoes into thin slices; these vegetables add even more juiciness to the fish and will prevent you from drying it out.

In this recipe, whitefish was prepared in portions for two; half a small onion and two cherry tomatoes are enough. The weight of one fish varies from 200 grams

Rub the inside of the whitefish with spices and stuff it with vegetables.

Meanwhile, turn on the oven to heat up to 180 degrees.

Place the whitefish on a baking dish, without wrapping it in foil, so that the skin browns and pour with vegetable oil to form a golden crust.

The fish will not dry out without foil due to the juiciness of the tomatoes.

The whitefish must be baked until fully cooked, depending on the total weight, in the upper and lower heating mode at the middle level of the oven.

Visually monitor the crust. Well-cooked fish easily separates from the bones, but it is worth remembering that whitefish, unlike its large relatives: muksun, omul and nelma, has thinner bones, so you should be careful.

Enjoy your meal.

The Power of Siberia company will always be happy to please you with new recipes and post your

Send recipes and suggestions to and receive discounts on products.

sibifood.ru

Whitefish fish

12.07.2018

Silver whitefish is another gastronomic “attraction” of Armenia.

Its tender meat has an excellent taste, high juiciness and a unique healthy composition, which contains vital fats, proteins, vitamins (A, E, D) and microelements (molybdenum, fluorine, chromium, nickel and zinc).

Despite the artificial introduction of this fish into the natural fauna of the country, the cuisine of modern Armenia can no longer be imagined without all kinds of whitefish dishes and snacks.

Whitefish (Սիգ) or, as it is often called in Armenia, “whitefish” (feminine) is a valuable commercial fish of the salmon family. There are more than 40 subspecies of whitefish, living in the rivers and lakes of America, Europe, Siberia and northern Asia. Externally, whitefish fish are practically no different. They are usually divided according to their habitat, living conditions, spawning dates and taste.

The body of the whitefish has an elongated shape, compressed at the sides; covered with medium-sized silvery scales. The mouth is very small; On the upper jaw, teeth are completely absent, on the lower jaw they are very poorly developed. Whitefish feeds on plankton, fry and small fish.

Whitefish can live and develop only in clean, fresh water filled with oxygen. At the same time, the temperature inside the reservoir should not be lower than 15°C.

Taking into account these features, the cleanest mountain lake Sevan (the largest lake in the Caucasus!) has become the best place for artificially launching whitefish.

In the 30-40s of the last century, restoring the aquatic fauna of Armenia, depleted due to the development of the chemical and mining industries, poaching, etc., it was decided to introduce a new species of fish into Sevan.

The whitefish was brought from Lake Ladoga (Russia). The fish acclimatized for some time, after which its population began to actively grow.

In the 1990s, under conditions of transport blockade and economic and food crisis, it was whitefish that saved the Armenian people from hunger.

During this period, both in public catering establishments and in home kitchens, a lot of the most incredible recipes for preparing this fish were created. Whitefish were smoked, fried, salted, dried and baked; They made sausages, cutlets, dumplings and much more from it.

Unlike other salmon fish, whitefish meat is not reddish, but white. Nutritional value 88 kcal per 100 grams of product.

Today, whitefish is the main commercial fish of Sevan, the catch of which makes up 80% of the total fishing on this lake. Taking into account the unique living conditions (temperature, high purity of water, flora and fauna of the depths), Sevan whitefish has a special taste, which distinguishes it from more than 40 representatives of its species, making it a true value for gourmets.

One of the favorite options for preparing whitefish is hot smoking. The already tender, juicy fish is carefully marinated and placed in a smokehouse, where under the influence of high temperatures and natural smoke its meat acquires a piquant aroma and taste.

When preparing hot smoked whitefish in Armenian style, white table wine is often used as a marinade. Spices are usually added in large quantities to taste.

Typically, hot smoked Sevan whitefish is served in Armenian lavash with herbs and lemon. It can be consumed in this form with potatoes, rice or vegetables. In addition, it can be an ingredient for other dishes. Cleaned and chopped hot smoked whitefish meat can be added to pies filling, salads, snacks, etc.

Delicious cold-smoked whitefish in Armenian style is also easy to prepare, but has a great taste.

The recipe for cold smoked whitefish in Armenian does not include practically any ingredients other than the fish itself.

To prepare it, take fresh fish (preferably not frozen), cut it and wash it thoroughly with water. Next, they are immersed in a saturated saline solution with a density of 1.18–1.20, where they are kept for 60–75 minutes.

After this, the whitefish should be rinsed with water and allow excess moisture to drain freely (15-20 minutes). Then, for 1.5 hours, the fish is dried in a special oven at a temperature of 20-23°C, after which it is placed in a cold smoking chamber.

Whitefish should be smoked for 40-50 minutes. Next, repeated drying is carried out in a special oven (at 20-22 degrees) for 15-17 hours.

Cold smoked whitefish prepared in this way in Armenian style has a dense consistency, pleasant taste, smoked aroma and a beautiful golden color of the surface. No additional additives other than table salt and spices (optional) are used, so the fish has a natural taste and retains its beneficial nutritional qualities.

Do not deny yourself the pleasure of trying dishes made from real Sevan whitefish, prepared in the best Armenian traditions.

Recipe No. 1: Classic

If you are a supporter of simplicity and natural taste, then this recipe is for you. Absolutely any fish can be cooked this way. Whitefish is ranked on a par with trout and salmon in terms of fat content. The taste of fish is subtle and delicate, so it is better to use a minimum amount of ingredients. Namely: sugar and salt. The ratio of ingredients is 1:2 respectively. Per kilogram of prepared fish you will need 2-3 tbsp. l. salt and 1-1.5 tbsp. l. Sahara. Sometimes a couple of spoons of vodka are added exclusively to whitefish. The pieces are sprinkled with a pickling mixture and placed skin side down in a container. Whitefish should be stored on the bottom shelf of the refrigerator. Salting time depends on the size of the carcass. Pieces like in the photo will take 3-4 days.

Ready-made whitefish (cooking recipes according to the text) can be dried and lightly dried or served sliced with lemon.

If the classic version of salting seems boring or boring to you, then try to diversify the fish with various herbs and spices. There is no need to rub the fillet with them or cover them, put the ingredients listed below between two pieces, you will get a kind of layer that can be easily removed before serving. Suitable for whitefish in various combinations:

2-3 bay leaves (chopped);
black or white pepper;
a bunch of dill (finely chopped);
lemon juice or cognac (1 tbsp.);
Dijon sweet and sour mustard (3 tbsp.).

You shouldn’t add everything at once, but combining two ingredients is acceptable. For example, dill and pepper or lemon juice. The quantity is presented for 2 pieces of fish, 200 g each.

Gourmets have long appreciated all the qualities that this freshwater fish possesses. Whitefish, the recipes for which we suggest you try, will pleasantly surprise you with its versatility; it can be salted, dried, boiled, fried, stewed, baked, smoked and grilled.

Whitefish - what kind of fish is it?

Very popular and widely used for industrial purposes, cosmetology and cooking. Whitefish is a product that, due to its ability to have a positive effect on the body, is recommended for consumption by women during pregnancy and lactation.

Whitefish is classified as salmon, although it has white meat. The size of the carcass depends on the characteristics of the type and its habitat.
Asian, European and American waters are rich in fish. It is found in Alaska, but the highest population size is in the territory of the Russian Federation - Transbaikalia, Anadyr, Kolyma, the Yenisei and Ob rivers.
High fat content will not cause harm and extra pounds. Whitefish fat has the property of being quickly digested. The main benefit of the fish delicacy is its low calorie content. There are no more than 145 kcal per 100 g of product. The nutritional value:

proteins – 18.0 g;
fats – 7.5 g;
carbohydrates – 0.0 g.

Due to its high protein content and lack of carbohydrates, it is recommended for people on a diet.
Recommended in small quantities for children due to its high vitamin D content.
Start feeding your baby with delicacy no earlier than one year.

How to salt whitefish deliciously

Recipes › How to deliciously pickle whitefish at home

Whitefish belongs to the salmon family. It is eaten pickled, salted and boiled. The most useful way, of course, is salting.

But in order to properly salt fish at home without harm to health, you need to adhere to the basic rules of salting. Whitefish is also a fatty variety that is ideal for salting. Whitefish is very tasty when salted and, according to reviews, is even considered much tastier than salmon.

It has very tender and fatty meat.

There are three types of fish salting:

dry;
in brine;
spicy.

Whitefish is a very fatty fish, therefore it is a perishable product. To extend its shelf life, you can salt the carcasses; besides, it is very appetizing when salted.

The techniques for salting whitefish are suitable for preparing any other salted sea fish. However, whitefish must be salted exactly according to the instructions in order to better emphasize and preserve the delicate taste of this fish. Each housewife salts the fish according to her own recipe, adding dill, bay leaf, and spices. Some even add garlic, which completely kills any taste.

Preparing the fish

Preparing fish for salting:

Remove mucus from the fish by rinsing it generously with water;
We wait until the water drains and then gut the carcass. Here the scales are not removed;
After gutting, wash the fish again and let it drain of water. To speed up drying, you can wipe the fish with a towel or napkin;
We make an incision along the ridge and remove the bones. Now the fish is ready for salting.

Variety of cooking methods

Catching whitefish on an industrial scale is permitted only under a license on the lakes where it is bred. This happens because this fish is a representative of valuable species. But whitefish is not only valuable and healthy, it is also delicious. Its meat is very tender, therefore it is widely used in nutrition.

Since whitefish is almost universal, its preparation recipes are extremely diverse. All whitefish dishes will turn out tasty, and many will be healthy. But in any case, cooking begins with cleaning the fish from scales.

Whitefish prepared according to a traditional Russian recipe

In this case you will need the following ingredients:

whitefish (1 carcass);
spices (salt and pepper) - to taste;
potatoes (7-8 pcs.) - preferably young;
tomatoes (2-3 pcs.).

clean the fish and remove the entrails, and cut off the tail and head;
remove excess moisture with a paper towel;
make cuts on the sides of the carcass, salt and pepper;
spread the foil, grease with sunflower oil and surround the fish with potatoes and tomatoes;
carefully wrap the edges of the foil towards the center and place in an oven preheated to 200 degrees Celsius, baking time - 45 minutes;
15 minutes before the end of cooking, open the foil (this is necessary to form a golden crust) and bake at a temperature of 250 degrees Celsius.

How to serve whitefish: a simple way

The finished fish is peeled and the bones are removed. Cut into small pieces and salt. Place the slices in a jar. Take a couple of onions, peel and cut them into thin half rings, and place them on the fish. Another layer of whitefish, then onions. Pour vegetable oil over everything and leave for a while.

Before guests arrive, transfer the fish and onions to a serving plate. You can decorate the dish with lettuce leaves. You can also prepare croutons or bread in advance on which the fish slices will be placed.

How to bake whitefish with champignons

What you need to bake whitefish

Whitefish - 1 fish 1 kilogram Champignons - 300 grams Potatoes - 3 medium potatoes Dry white wine - 100 milliliters Parsley - 30 grams Green onions - 30 grams Sunflower oil - 2 tablespoons Butter - 1 tablespoon Breadcrumbs - 2 tablespoons Salt - taste

How to bake whitefish with champignons

Wash the whitefish, gut it and fry it in a frying pan until crispy, after adding salt and pepper. Wash the champignons, dry and slice thinly, fry in a separate frying pan without a lid. Peel the potatoes and cut into slices. Finely chop the green onions. Grease a baking sheet with oil and sprinkle with breadcrumbs, sprinkle parsley on top, and place whitefish. Then layer the mushrooms and potatoes. Pour wine over everything, sprinkle with chopped green onions, and add pieces of butter. Preheat the oven to 180 degrees, place the baking sheet with whitefish on the middle rack of the oven and bake for 30 minutes.

Sagudai from whitefish

- This is perhaps the most delicious option for preparing sagudai. Since the sagudai recipe came to us from the Far North, and whitefish is the most common fish in taiga rivers, you have a unique opportunity to study the traditional recipe for preparing this fish dish.

Not just any fish is suitable for making sagudai. The ideal option for this dish is fish from the salmon family, and whitefish is one of them, despite the fact that it has white meat. Since the climate in which whitefish lives is quite cold, this fish is very fatty. But this fat has only a positive effect on the human body. Whitefish meat contains not only proteins and fats, but also microelements such as zinc, calcium and molybdenum. The many vitamins that this fish is rich in improve vision and help strengthen bones.

Whitefish sagudai turns out to be very tender, moderately fatty and with a slight bitterness, which is inherent in all salmon. Whitefish meat has a layered structure, so after marinating the fish in spices, it will simply melt in your mouth. Adding garlic to the marinade for sagudai will make this dish so aromatic that you won’t be able to limit yourself to eating a few pieces. And a spice like khmeli-suneli will make a whitefish dish divinely delicious.

All you need to make an amazingly delicious fish snack is 30 minutes of free time, a great mood and a minimum set of ingredients. And our step-by-step recipe with photos will help you, which will tell you about all the details of preparing sagudai.