How to smoke garfish hot and cold

Garfish are great for frying because they do not contain small bones and do not require pre-cleaning.

It is very easy to prepare fried garfish at home; it does not require much effort or skill.
Have you tried garfish?

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  Read also:  Trout fish: characteristics and fishing
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11.05.2020

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Sprats

For the simplest sprat recipe you will need:

• Garfish 1 kg.
• Salt.
• Spices.
• Vegetable oil.

Cooking time 4 hours.

1. The garfish needs to be cut, washed, then cut into sticks. Place the garfish in a column in a deep and narrow saucepan and add oil. Please note that the oil in the pan, according to the recipe, should cover the garfish by 1 cm.
2. Turn on the lowest heat, add spices, pepper, cook for 3-4 hours, you can cook in the oven. When ready, carefully remove the fish from the pan and place on a surface lined with paper towels to absorb any excess fat.
3. Cool the sprats and serve cold with black bread.

Calorie content 1200 kcal, 80 g protein, 70 g fat, 15 g carbohydrates.

Caviar Ambassador

Salting caviar is a very labor-intensive and complex process. You need to carefully follow the recipe to make the caviar truly tasty and healthy.

You will need:

• Caviar.
• Salt.

Cooking time from 1.5 hours to 4 hours.

The main difficulty is extracting caviar from garfish.

1. The thing is that if you remove it carelessly, you can damage other organs, which will provoke the release of bile into the caviar and make it tasteless.
2. The garfish must be carefully opened, being careful not to touch the internal organs, and the caviar removed.
3. Next, you need to take a colander with a mesh so that the eggs can pass through it calmly. Rinse the caviar thoroughly, then rub through a colander. This will rid the caviar of everything unnecessary.
4. When the caviar is pureed, salt is added to the resulting amount. The amount of salt is determined according to the formula: no more than 3.5% of the total weight of the caviar. Salt is added to the caviar, mixed, rolled into jars and put in the refrigerator.
5. Depending on the amount of salting, the cooking time can take from one and a half to several hours.
6. It is recommended to consume caviar within a few days, as it is not canned and may spoil.

Calories 350 kcal, 15 g protein, 3 g fat, 2 g carbohydrates.

Baked garfish:

• Garfish fillet;
• Flour;
• Salt, pepper, spices;
• Vegetable oil.

Cooking time for the garfish dish is 30 minutes.
Step by step recipe:

1. Wash the fish, remove everything unnecessary, cut into several portions so that it is convenient to fry in a frying pan. The cut fish should be soaked in spices, salt and pepper. Spices are chosen to your taste. When the spices are added, the fish must be thoroughly rolled in flour, this will give it a rosy appearance, preserving the juicy meat.
2. Pour vegetable oil into a frying pan, heat it up, and add the garfish. Cook until golden brown on both sides. Before serving, place the fish on paper towels to absorb excess fat. Rice or mashed potatoes are served as a side dish. This recipe can also be prepared in the oven, allowing for additional time.

Calorie content of baked garfish is 900 kcal, 60 g protein, 40 g fat, 7 g carbohydrates.

How to smoke

It is easy to smoke a garfish, you will need:

• Salt;
• Dry wine;
• Garfish 1 kg;
• Pepper;
• Wine vinegar;
• Herbs, rosemary and basil.

Cooking time 2 hours.

Step by step recipe:

1. When choosing fish for this recipe, you should give preference only to fresh specimens. Thoroughly clean and rinse the carcasses, remove the head. There is no need to peel fish from scales; it will help smoke the meat and remain juicy.
2. Pour water into the pan, add pepper, spices, salt. Cook the contents for about 5 minutes, then leave to cool when ready. When the brine has cooled, add wine and vinegar.
3. Place the fish in a pan with brine and leave to marinate overnight in a cool place, preferably in the refrigerator. This will eliminate the unpleasant odor characteristic of this fish.
4. Next, rinse the fish with cold water, dry thoroughly, and send to the smokehouse. Pre-lubricate the grate with oil, this will prevent the fish from sticking to it during the smoking process.
5. The carcasses are laid out in such a way as not to touch each other and smoked at a temperature no higher than 90 degrees.
6. Once ready, cool to room temperature and ready to eat. It is recommended to consume within 1-2 days after smoking.

Calorie content 800 kcal, 50 g protein, 30 g fat, 4 g carbohydrates.

Features of reproduction

Individuals who have reached the age of five are considered sexually mature. From this moment on, they are capable of annual reproduction. The Black Sea garfish, a photo of which will be presented in this article, spawns in the spring. To do this, he swims away from the shore and descends to a depth of twelve to eighteen meters. The extended period of spawning is explained by the fact that eggs are released in small portions. This period begins at the end of April and ends in mid-August.

Small eggs, the diameter of which is about three and a half millimeters, are deposited on algae and other floating objects. All larvae and fry have sixty to eighty long threads, thanks to which they are attached to underwater vegetation. The development of eggs lasts from ten days to five weeks. It all depends on the water temperature. The first larvae staying in the coastal zone can be seen already in early June. Adult Black Sea gar fish differs from them in appearance, since young fish do not have such long jaws. By the end of the first year of life, the grown-up offspring acquire a typical appearance and sail away from the shores.

Cooking Far Eastern

To prepare you will need:

• Sargan 800 g;
• Onions 300 g;
• Olives;
• Lemon;
• Butter;
• Bay leaf;
• Salt, pepper, spices.

Cooking time 40 min.

1. Gut the fish, wash it, roll it into rings. It is recommended to use toothpicks for fixation. Remove the zest from the lemon and cut into small pieces. The resulting small pieces of lemon must be stuffed into the olives.
2. Put butter in a frying pan, add bay leaf, heat for 2 minutes. Place the fish and fry each side for no more than 10 minutes until golden brown. Before frying, you need to remove the toothpicks so that the fish will keep its shape.
3. Chop the onion into rings and divide into 2 halves. Place the first half in a frying pan and place the fish on top of the onion. Place olives in each ring, add spices, salt and pepper.
4. Next, put butter on each garfish ring, put the second half of the chopped onion on top, and add a little water.
5. Reduce heat and simmer in this mode for no more than 20 minutes with the lid tightly closed.

Calorie content 1300 kcal, 80 g protein, 50 g fat, 20 g carbohydrates.

Description of the species

A distinctive property of the gar fish is its needle-shaped body, which gives it excellent aerodynamic properties. Thanks to them, she can develop enormous speed, which makes it much easier for her to hunt other aquatic inhabitants. Garfish usually feed on anchovy or small mackerel. Some fishermen call the garfish an arrow (due to the shape of the body).

Still, the main feature is its green bones, which became so due to the presence of a special substance in the fish - biliverdin. Even soup from this underwater inhabitant will turn out to be greenish. There are also rumors that this fish glows in the dark, but this is more a myth than a fact.

Recipe for Baltic

Ingredients required:

• Garfish;
• Flour;
• Salt;
• Lemon;
• Vegetable oil.

Cooking time 15 min.

1. First cut and wash the fish. Sift flour, mix with salt. Dip the fish in flour. Pour oil into a frying pan, heat to the desired temperature, add fish. Fry on each side for no more than 5-6 minutes.
2. Cut the lemon into 2 parts, squeeze the juice from the first half onto the fish in the frying pan, on both sides. When ready to remove the fish, place on paper towels to absorb excess fat.
3. Serve with a side dish of rice, mashed potatoes or vegetable stew. In its pure form, it is served with half a lemon, the juice from which is squeezed onto the already prepared fish.

Calorie content 800 kcal, 60 g protein, 40 g fat, 7 g carbohydrates.

Varieties

Garfish has quite a few varieties, but the most common are the Pacific and Black Sea species. These two species have practically no external differences, but they differ in habitat. The Black Sea garfish mainly lives in the Black Sea (as can be seen from the name of the species). It can also be found on the shores of the Azov and White Seas, but much less frequently. The Pacific inhabitant is a more thermophilic fish and prefers the waters of Japan and Korea. It is quite easy to distinguish the Pacific garfish from the Black Sea one. The Pacific has a long bluish stripe on its body that extends from head to tail.

The Black Sea garfish is a schooling fish (unlike the Pacific one), which is a subspecies of the European family. The Black Sea inhabitant has a rather interesting coloring. The entire part of its body, except for the tail and lower part of the belly, is colored light brown or brownish. The lower part of the belly is covered with small scales that extend behind the head.

Dried for beer

Smoked garfish can be made at home.

You will need:

• Bay leaf;
• Garfish;
• Ground pepper;
• Salt.

Cooking time 1.5-2 hours.

1. Mix all the spices thoroughly, clean and rinse the fish. Carefully coat each individual piece of fish with spices inside and out. When the procedure is completed, place in a separate plate and refrigerate for 2-3 days.
2. After time, it is necessary to thoroughly rinse the fish, this will allow the garfish to dry better and remove excess salt and other spices. Place the washed mixture on paper napkins to absorb excess moisture. Dry the garfish in the smokehouse for 1.5-2 hours.
3. Please note that it is recommended to use fruit wood as “fuel” for the smokehouse, since wood affects the final taste of the dried fish. Smoked garfish goes great with beer.

Calorie content 700 kcal, 40 g protein, 15 g fat, 4 g carbohydrates.

Beneficial features

Sargan contains a sea of ​​vitamins, such as Omega-3, phosphorus and iron. Despite this, this fish has its own personal advantages.

1. Prevalence . Despite the rather narrow habitat, the catch of this fish is significant, which is why it has a low cost. If other species rich in vitamins, such as salmon and salmon, have a high cost, then people can enjoy garfish every day.
2. A small number of bones . The fish has very few bones, which makes it easy to eat. Also, despite the low cost, it is quite fatty due to the presence of Omega-3 fat.

Sargan in marinade

An easy recipe for garfish in marinade, which will be remembered for its outstanding taste. You will need:

• Fresh garfish;
• Onion;
• Salt;
• Sugar;
• Vegetable oil;
• Vinegar.

Preparation time 2 days.

1. Gut the fish, rinse thoroughly, peel and cut into strips. Peel the onion and cut into rings of medium thickness.
2. The fish is placed in the jar, then the onion, then the fish again, in this manner until the jar is full. Each layer of fish laid out should be lightly salted. If using a 0.5 liter jar, add 1 teaspoon of vinegar. Next, add vegetable oil so that it covers half the contents of the jar.
3. Close the container; for the first one and a half to two hours, the jar must be turned over regularly so that all the contents are thoroughly soaked. When one and a half to two hours have passed, the jar needs to be put in the refrigerator and smoked for two days. During this time, regularly remove and turn over so that the contents are soaked.
4. After time has passed, take it out and put it on a plate.

Calorie content 1500 kcal, 80 g protein, 80 g fat, 7 g carbohydrates.