Workdays usually completely kill cravings for the beautiful, and therefore we prepare for dinner three or four options for dishes that always work out well. But sometimes drawn to change. Diversifying the usual diet is quite simple, but people usually perceive a kind of exotic in food with suspicion. For example, fish pod. Few people know about it, but those who have tried say that tastier food can not be found. So to believe such favorable reviews? Is it worth it to cook and how to do it?
It's all about her
So, what is the famous rye fish? This is a brackish-water species that lives in water of varying degrees of salinity. For example, the Black Sea-Azov pods spawn in fresh water, and the Caspian ones are not picky in this matter.
The head shape of the fish is wedge-shaped, laterally compressed. Their caviar sinks to the bottom in a weak course. The body of the pods is high, oblate, with a dark spot at the gill slit. There are teeth, but poorly developed.
The fish of the pod is very thermophilic. Mostly she chooses the Black, Azov and Caspian seas for life. This is a flock of marine fish that grows very slowly. Nevertheless, this is a real predator, destroying small brothers and crustaceans. Poison fish live an average of 8 years. You need to catch it in the spring, when it migrates to spawning grounds. Fishing for poozka is also profitable in those periods when the fish is at the feeding stage. It is worthwhile to pay attention to the lower reaches of the rivers that flow into the seas - there are good prospects for production.
For the good of the cause
In the fall, fish accumulate a lot of fat, and invaluable to humans. It dissolves faster than the animal and helps to be absorbed by fat-soluble vitamins in meat, unsaturated acids and trace elements. This "fat" plus allows us to highly recommend poobs to people suffering from type 2 diabetes, anemia, vitamin deficiency, atherosclerosis and coronary artery disease. In addition, a huge amount of vitamins of groups D and B12 contains a puss (fish).
A photo of this beauty evokes strong associations with shop herring, but our fish is much healthier and tastier, which is important. It is an excellent source of protein, phosphorus and iodine, calcium, magnesium, potassium and zinc. If you eat such food several times a week, then the risk of heart and vascular diseases, thrombosis and strokes is reduced. And the vitamins PP and A in the composition of its meat can take care of the prevention of skin health, vision and brain activity.
Tastes differ
And what will please the taste of a pod - a fish whose photo of a carcass can already cause appetite. The meat of all varieties of pod has a pinkish tint. The smell is strong and persistent. The taste is rich, reminiscent of a large Pacific herring fillet, but somewhat more fat. The carcass transfers heat treatment easily, without losing elasticity and juice. Ideally, the pod shows its qualities in pickling - it does not soften, but retains tenderness.
In cooking
Of course, much has changed in the homeland of this fish - in the Caspian, but even now they remember the taste of fishery okroshka from puzanka and sturgeon. And on the Black Sea coast, in honor, a pickled podanka with onions and tomatoes. Of course, a feast is also complete without mincemeat made of herring, bread and butter.
Puzanka is cooked without any restrictions. It is baked, smoked, grilled and cooked in batter. It is often salted with bay leaf, rosemary and a mixture of peppers. Correctly salted fish has soft bones, practically dissolved in meat, which, when salted, becomes truly spicy.
Salting fish, by the way, can be whole and chopped. The use of vinegar, oil and spices in pickling enhances the aroma of the finished product. There is only one caveat - the fish is very fatty. Cooking must take this point into account.
For example, before grilling it must be pickled so that it does not expire in fat and does not dry. Often, marinade is made on the basis of white wine, olive oil and herbs. Vegetables, boiled potatoes and sorrel sauce are served on a side dish.
Experience Based Recommendations
It is best to let the described fish into the main dishes. She has both high calorie content and nutritiousness, so that the guests of your table will be satisfied, and you will not be tormented by heaviness in your stomach before going to bed, as if you had eaten a puff before bedtime.
And the calorie content of the fish is 185 calories per 100 g. It has an almost equal amount of protein and fat, a lot of water and almost 3% omega-3. If you serve fish with a good low-calorie side dish, then the pod can become an element of diet food. But do not fry it in a pan with an abundance of sunflower oil. So you just ruin the dish.
Hastily
If you got pussank fish on your table, how to cook it? Start with an okroshka with the proverbial name "Caspian." You will need:
- 2 liters of kvass;
- 30 g Caspian herring;
- two tablespoons of horseradish and the same amount of olive oil.
- Fry 200 grams of puzanka in a skillet, mashed with butter.
- Simultaneously boil 50 grams of sturgeon and 4 pcs. beets.
- Cut 100 g of green onions, a couple of cucumbers and some parsley with dill.
- Separate the meat from the bones of the bun and crumble in a saucepan.
- Send the chopped herring and all the greens there.
- Beets should be grated and also put in a pan.
- Fill everything with kvass, add horseradish, sturgeon and food ice.
Let the dish brew a little and serve. The taste is extraordinary, and nothing was spent on time.
For a snack
Okroshka undoubtedly whetted the appetite, and it's time to make a snack. Once again, the fish will help. How to salt it? Stock up:
- onions;
- tomato sauce;
- vinegar
- oil;
- sugar.
You will also need salt, pepper and bay leaf.
- Fish must be cut, to separate the meat from the bones.
- In a large bowl, combine butter, vinegar, sugar, lavrushka and spices.
- Bring to a boil over the fire and add tomato sauce and chopped onion.
- Boil the mixture for another quarter hour.
- After it will need to cool.
- And then put the chopped fish fillet in the dishes.
About a day the fish will be pickled in the refrigerator, and then it can be safely served on the table!
On hot
Oh, and a universal pod! Fish, salting recipes with which are very diverse, everyone will like it. You can use vinegar, and wine, and lemon juice. Fish very gratefully adopts the aromas of other ingredients, and therefore it becomes more tender and piquant.
Do not cook it with very sharp seasonings, otherwise there is a risk of getting a really fiery dish. Better complement this meat with herbs, vegetables and natural sauces. For example, take the recipe for puzanka with sorrel sauce. Required:
- 1.5 kg of fish and the same amount of sorrel;
- you also need a third glass of olive oil;
- juice of one lemon;
- Bay leaf;
- thyme;
- oregano;
- salt and pepper;
- oil;
- shallot;
- a glass of white wine and heavy cream.
The dish can be prepared on the grill. It is delicious and low in calories:
- First make a marinade of oil, lemon juice and spices.
- Fill them with the fish and leave it for an hour.
- During this time, rinse and slightly boil the sorrel, and then pass it through a sieve.
- In oil, fry the onions with wine and grated sorrel.
- Add cream and spices to taste. This is the same sauce.
- Meanwhile, it was time for a fish. On a preheated grill, fry the pot for 8 minutes on each side.
- When serving, fill the fish with sauce.
If you are a conservative in the kitchen, then you can use a frying pan when frying, but first you need to roll the carcass in wheat flour, and slightly serve with turmeric when serving. The fish will turn out delicious and tender, and the sauce when served will make it very piquant and interesting. Such beauty will appreciate your home!