Fans of dishes from aquatic inhabitants do not always like bluefish. The recipes for its preparation can not boast of a special variety, because, like all representatives of the bream genus, this fish is characterized by increased bony. However, it also has advantages over its “relatives”: firstly, the bacon is more fleshy, and secondly, its carcasses are much larger, due to which the bones are not so small. And most importantly: the fish fillet is tasty and tender, quite worthy to draw attention to it.
Salted treat
Like many other breeds of fish with high bony, pickled bluefish is very tasty. A culinary recipe guarantees an excellent result, although cooking will take some time. A carcass of a kilogram and a half or two is cut in medium slices. A glass of salt is poured into two liters of water, lavrushka, peas, ground peppers (black and red) are put, spices you like are all seasonings at the discretion of the cook. The brine is boiled (no longer than a couple of minutes), removed from the stove; when it cools down a little, half a glass of strong vinegar pours into it. The most successful will be the use of apple. The cold blue marinade is poured in a blue fish folded in a ship, closed and put in the cold for half a day. Then the brine is decanted, the pieces are sprinkled with onion rings (about a third of a kilogram) and filled with one and a half glasses of lean unrefined oil. You can eat in a quarter of an hour, but the pickled blue fish will be tastier the next day.
Sinets in almonds
There are some problems with frying this fish: the bones remain stiff, they have to spit, which does not improve moods. However, the people came up with how to cook fried blueberries, but with soft bones. To do this, half a glass of almonds is steamed for a couple of minutes in boiling water, peeled and fried in a dry frying pan, after which it is passed through any kitchen chopping device. Bread and sea salt are poured into the nuts (crackers - half as much as nuts). Then the blue fish is fried, as in a regular breading: it is dipped in an egg, then in nuts - and in a frying pan. But due to the dense “shell” a much more delicate dish is obtained.
Sinets with tartar sauce
Another way to cook. Sinets are cut portionwise and placed in a bowl or pike perch. The tartar sauce is prepared as follows: pickled cucumber is chopped very finely and mixed with light mayonnaise. Find out the ratio empirically: everyone likes it differently. Ready sauce is mixed in half with mustard. The resulting marinade is coated with bruise and cleaned overnight on the lower shelf of the refrigerator. When frying, panning is not necessary. Spread on the pan without wiping the marinade. Spicy and appetizing!
Sinets stewed with beets
Braising is a great way to cook tender, juicy and healthy fish. This softens the bones. It is enough to recall crucians in sour cream. However, in this recipe the bluefish fish is cooked with vegetables. A gutted carcass weighing about a kilogram is cut large, rubbed with sea salt and pepper and set aside for a quarter of an hour. A large onion is randomly chopped, a large carrot and a third kilo of beets rub - it is possible on a Korean grater. Vegetables are put in a stewpan, sprinkled with pepper and salt, poured with vegetable oil and fried until soft. Half the vegetables are taken out, pieces of lamb are put in and covered with vegetables. Half a cup of water is poured in, the stewpan is covered with a lid, and the dish is stewed for about forty minutes (depending on how large the fish is cut).
Sinets in its own juice with mushrooms
For the dish, ordinary champignons are also suitable. A two-kilogram carcass of sintz, chopped, washed and slightly dried, is rubbed with salt, spices and aged for at least ten minutes. A pound of mushrooms is moved and washed. If they are small, go to the whole thing, large cut into slices. In thick-walled dishes in vegetable oil, champignons are first primed; when they give the juice, the quarters of the rings of the large onion are poured. After about five minutes, a blue fish is laid, water is poured (up to half the height occupied by the blue). After boiling, the fire is reduced to a minimum, the lid is tightly closed - and let it gurgle until cooked. If mushrooms alone are not enough for you, make mashed potatoes or boil buckwheat.
Sinets with potatoes in the oven
For this delicacy it is better to take small carcasses so that you can use them in their entirety, rather than in pieces. The fish is cleaned, gutted, rubbed with salt and pepper, cuts are made across the ribs, where lemon and onion circles are inserted alternately. The potato is cut into slices or slices. The baking sheet is lined with foil, which should be slightly greased with oil. Fish is placed on it, around - pieces of root vegetables, sprinkled with suitable spices. The carcass should be slightly sprinkled with oil. The baking sheet is carefully wrapped with foil on top and put in the oven for 40 minutes. Baked bacon with potatoes is delicious and nutritious. And if you serve him with salinity or fresh vegetables - it’s a complete mercy.
Sinz cutlets
Wonderful meatballs, meatballs and meatballs are obtained from any fish (and blue fish is no exception). Each cook has his own secrets. This recipe offers a somewhat unusual way to prepare the stuffing. Sinets, of course, is gutted, the scales are removed, the fins, head and tail are cut off. Cutting on the fillet is not necessary. The fish is cut in large pieces and scrolled through a meat grinder with a large grill. Then the grid is changed to smaller and the minced meat is processed a second time, now together with the onion, three garlic cloves and medium potato (half a kilogram of fish). An egg is driven into the mass and spices are added, cutlets are formed and fried in a completely traditional way. You can roll them in flour or breading, but this is not necessary: cutlets do not fall apart and do not stick thanks to potatoes. In addition, the root crop largely discourages fish spirit, which may be important for those who are unpleasant.