According to popular proverbs, there are no fish without bones. In fact, this statement is false, as modern chefs offer a lot of recipes for cooking certain types of fish that have cartilages instead of bones. Let us further consider their list, as well as the main features of cooking dishes from them.
Benefits of Boneless Fish
Why do housewives still need to get interested in species of fish without a bone mesh? Because the processes of its preparation and consumption have a lot of advantages. First of all, they consist in the fact that when you eat it, the gourmet will not face the problem of getting small bones in the mouth, which may have far from the most favorable consequences.
As for the advantages of the process of cutting fish of this type, they boil down to the fact that during the cleaning of this product, as a rule, you only have to remove the ridge, which, as a rule, is presented in the form of cartilage.
Another advantage of fish without bones is that during its heat treatment the remaining cartilage softens so much that when they use the finished fillet, they simply are not felt. Many young parents note that boneless varieties of fish can be used to prepare very useful children's dishes - in the process of eating such food, tiny and very soft cartilages will not be able to harm the health of the child.
A seedless fish is prepared rather quickly: as a rule, this takes about 10-15 minutes. As for the marine and oceanic species of this product, they are ideal for making soups - the fillet gives an amazing aroma, which is distinguished by its unique aroma and richness.
List of boneless fish species
Unfortunately, today only a small part of housewives know about which boneless fish is sold on store shelves. Let us further consider the list of the main types of such river and marine products, dividing them into families.
The sturgeon family is one of the most valuable in the culinary field. This is due not only to the fact that black caviar is obtained from fish of this species. Sturgeons are incredibly appreciated also because the representatives of this family have amazing taste qualities. Among the boneless fish from the sturgeon group are: sterlet, kaluga, beluga, stellate sturgeon, spike, burbot, eel, catfish, common carp and pike perch.
Speaking of the salmon family, one can also distinguish a whole list of boneless fish. These include: taimen, trout, whitefish, salmon, as well as chum salmon. If you look closely at this list, you can see that it contains those species of fish that have a ridge, but in fact it is the only solid particle in the structure of an individual - removing it, you can please yourself with a completely boneless filet of a useful fish.
Having considered the most valuable species of fish, you can turn your attention to what fish without bones live in the deep sea. These include: sea bass, haddock, mackerel, ice, womer, yellowtail, sea eel, tuna, hake, mackerel, horse mackerel, as well as navaga and sea language.
Fans of fish dishes pay special attention to those types of sea and river products that do not have scales, since their manual processing takes much less time. Fish without bones and scales include: mackerel, sea eel, catfish, sturgeon, burbot and river eel.
How to thaw boneless fish
Having figured out which boneless fish lives in the sea, as well as in other types of water bodies, it should be noted that some of its species have certain requirements for defrosting the product. Further, we consider some features of this process for each of them.
As practice shows, inexperienced housewives very often have certain problems associated with thawing sturgeons and catfish. As a rule, all the problems that arise are due to the fact that most novice cooks prefer to defrost the product in warm water. To achieve a positive result, this process must be carried out exclusively at room temperature and, preferably, in fresh air. The same rule applies to pre-cut fish fillet.
As for the scaly and scaly fish, it is necessary to deal with its thawing in cold water, which must first be salted. Practice shows that this process, on average, takes about 5-6 hours.
As practice shows, some varieties of fish need to be cut frozen so the process is much easier and faster. These include horse mackerel, mackerel, navaga and hake.
When planning the process of defrosting sea and river products, you should remember that the faster it happens, the tastier the cooked fish will be. Moreover, the juiciness of the finished product directly depends on the speed of this process.
Further, we consider some of the features of which boneless fish are especially well prepared in various ways.
Ice fish
The meat of icefish belongs to the category of gourmet products. As practice shows, from it you can cook a lot of culinary masterpieces that will conquer even the most demanding gourmets. Ice fish can be cooked in boiled, stewed and baked form. Which boneless fish is best for frying? Of course, ice!
Both experienced and novice cooks need to know that this type of fish goes well with lemon balm, basil, and other spices. It should be noted that its taste is perfectly revealed when, before cooking, it goes through the process of pickling. The ingredient is essential in the preparation of some salads and appetizers. Some recipes suggest using it in the baking process - a fish pie with it is especially tasty.
Ice fish is especially popular in Asian cuisine. Practice shows that in Japan it is consumed even in its raw form, before making a special treatment.
Tilapia
When studying the list of fish without bones, you should definitely pay attention to tilapia - a product that, unfortunately, is quite rare on the shelves of grocery stores and is a very valuable ingredient for various salads, appetizers, and casseroles.
Which fish without bones for the child will be the safest, tastiest and, most importantly, healthy? Of course, tilapia! This product contains a huge amount of Omega-3 and Omega-6 acids, which are vital for the development of any organism, including children.
How to cook this type of fish? According to professional chefs, it goes well with mushrooms, boiled eggs, pasta, rice, and also potatoes. In the process of its heat treatment, it should be remembered that it must be produced in combination with fat-containing ingredients, since tilapia is a rather dry sort of fish. In the process of serving, it goes well with creamy sauces, which very favorably set off its taste.
Sole
Which boneless fish is best for frying? Undoubtedly, such is the sea language, which can be easily found on the shelves of specialized stores. In addition to frying, this product is great as a filling for baking pies, as well as for preparing delicious and very rich soup.
It is necessary to acquire the marine language exclusively in its fresh form - the only way it will contain a lot of useful components and have a great taste. It must be thawed carefully, only in salted water, otherwise the fillet fibers begin to break apart, which is why during cooking the fish simply breaks up.
The process of frying the sea tongue must be done in a very well-heated pan, the only way it will be able to find a very delicious golden crust.
In the process of preparing this product, you must use the minimum number of spices and spices, as they tend to interrupt the delicate and unique taste of seafood.
Womer
Womer fish is quite rare on the shelves of Russian stores. As practice shows, dishes from it can be found only in the best restaurants in the country, as well as cook independently at home.
Which boneless fish is best for baking? As practice shows, this is precisely the womer, but for this purpose it is best to use its large species, since the small one will certainly turn dry. Also, this type of seafood is perfectly cooked on the grill and by stewing with vegetables. According to the comments of many gourmets, the delicious vomer appears in smoked and dried form.
This fish belongs to the dietary group, it has in its composition an increased level of protein content, which is why, in fact, is appreciated.
Horse mackerel
Horse mackerel is a fairly popular fish that can be very easily obtained on the shelves of Russian grocery stores. It is very valuable because it contains a lot of useful components, which include fats, vitamins C, A and B, as well as calcium, potassium, iodine, iron, manganese, magnesium, fluorine and zinc. Moreover, horse mackerel is one of the most important sources of omega-3 acid, which is necessary for significant stabilization of the cardiovascular and nervous systems of the human body.
Regarding the features of the preparation of this product, various chefs recommend preparing this product with the addition of various components. So, world culinary specialists note that the taste qualities of mackerel are most favorably revealed if spicy herbs (mainly dried), pickled onions, wine vinegar, rosemary, green olives and lemon are used in the cooking process. Japanese mackerel is widely involved in the preparation of mackerel, who first pickle it in rice vinegar with the addition of dried herbs and ginger, and then serve without heat treatment.
Which boneless fish is the most delicious? In many world ratings, the leading position is occupied by horse mackerel - a marine product that in any form will have excellent taste. Cutlets and meatballs from it are especially rich in taste, and the product also works well when fried, boiled, baked (especially on the grill), as well as smoked (both cold and hot processing are great). Canned horse mackerel also has a ton of fans.
To the question of which boneless fish is better, many culinary experts answer that horse mackerel is such. This seafood is easy to cut: it consists only of light removal of the ridge and subsequent grinding. It is recommended to cook it only at high temperatures - this is how the unusual taste and juiciness of the fish is preserved, for which it is very much appreciated.
Sea bass
What fish (boneless) tastes good when frying? Most culinary experts note that among these, sea bass, a product that has long been classified as a delicacy, often occupies a leading position. Fish is perfectly cooked in other ways: stewing, cooking, as well as baking. Its loin is distinguished by juiciness, which is especially characteristic of the region located in the region of the fins. Moreover, sea bass has a lot of positive properties for the human body, which can instantly disappear if the product is improperly stored.
Sea bass is a fish that cannot be kept frozen for a long time - if it has been in ice for more than 8 hours, then the seafood fillet begins to lose its characteristic taste, becoming fresh.
What boneless marine fish can be inferior in quality? Yes, perhaps no. Sea bass is a product from which you can make excellent jellied, branded balyk, as well as excellent soup. It is often used for baking. What kind of fish (without bones) to fry so as to surprise even the most demanding gourmets? Of course, sea bass! This type of fish in the process of frying is harmoniously combined with herbs, lemon, and also with hot and creamy sauces.
Sea bass is especially appreciated in Japanese cuisine. Here he cooks rolls and sushi and some other dishes of national cuisine, and the name of this individual is slightly different - sea bass. Moreover, this product is the main among fish in Indian cuisine - here they cook nuggets, meatballs, meatballs, as well as traditional zarzuela.
Catfish
Which boneless river fish is most favorite among beginner cooks? Such is considered catfish - a fairly well-known commercial fish, which can easily be found in specialized stores.
The composition of this river product has a whole storehouse of useful components that are vital for maintaining the health of the human body, as well as its development. These include not only fats and proteins, but also a whole complex of vitamins (B, C, A, PP, E), as well as the amino acid lysine and rare trace elements (potassium, iron, cobalt, molybdenum, sodium, calcium, chlorine, manganese, copper, sulfur and zinc). In addition to all this, it has a high protein content, so it often serves as an excellent substitute for meat.
Catfish will also be very beneficial for those on a diet. And all this despite the fact that the product belongs to the category of fatty. A particularly healthy diet is steamed catfish.
What boneless fish can a housewife prepare to surprise all invited guests? Of course, catfish, and only its tail. This product produces excellent ear, meatballs, main courses, as well as casseroles and pies. Smoked catfish has a very pleasant taste. Often, culinary specialists bake this river product in foil, with the addition of lemon or mixed vegetables.
In order to get rid of the river smell characteristic of catfish, it is necessary to withstand it in water mixed with lemon juice for about 2-3 hours.
Side dishes of boiled cereals are perfect for ready-made catfish, due to the presence of a large amount of lysine in its composition, which is very small in cereals.
Zander
Pikeperch is an incredibly useful fish for the human body, which can be prepared in various ways. It belongs to the number of dietary products, since it practically does not contain fat in its composition. Its use is recommended for people with a tendency to strokes and heart attacks, as well as those who have diabetes and suffer from leg swelling.
Pike perch meat is very tender and tasty, which is why it is highly appreciated in world culinary. When prepared, it is very easily absorbed by the body and is perfectly digested.
What fish (boneless) is delicious and nutritious? Of course, such is zander. This marine product has amazing qualities that are excellent in fried, boiled, stewed and baked. In the process of its preparation, it is recommended to use a large number of spices, as well as spices, which only emphasize the presence of the product in the dish. Food lovers note that pike perch is amazingly combined with beer, white wine, as well as kvass. An ideal side dish for such fish is a vegetable pillow made of asparagus, carrots, onions and potatoes. In addition to all this, pikeperch is perfectly revealed with mushrooms, cheese, and cream sauce.