Palia is a fish, which is often called by other names: char, pelga, nerius. It is quite large, the weight of an adult can reach 4-5 kilograms. Culinary experts highly value this fish, because it has a great taste, few bones and an exquisite pink hue.
Fish features
Palia belongs to the salmon family, which is easy to guess by looking at it. She has a flattened lateral body, a relatively small head and small dense scales. Palia is a fish whose photos give an idea of its unusual color: the abdomen always has a pink tint, and the back can be gray or bluish. It depends on many factors: habitat, diet, temperature. The meat of these fish caught in different places differs in color. It can be from rich red to pale salmon.
As a rule, decapitated frozen pale is on store shelves. This fish is similar to trout and salmon, it can only be distinguished by the darker skin color and the presence of small round spots on the sides.
Habitat, behavior and fishing
Fishermen really appreciate this fish. It is caught privately, and industrial fishing is also developed. Palia is a fish that prefers great depths and low temperatures. As a rule, it is found in fresh lakes, but sometimes swims in the seas. In Russia, fossil is extracted in Onega and Ladoga lakes, as well as in the water bodies of Karelia and the Kola Peninsula.
Palia is a serious predator that can be caught spinning using a womer, spinner or mormyshka.
Culinary value of a pale
Fish meat is of medium fat content. There are very few bones in it, only the ridge and ribs, which are easy to eliminate.
Cooks cut the flesh into steaks or separate the side fillets from the spine. The expressive taste is great for preparing a variety of dishes. Palia is a fish that can be baked on the grill and in the oven, steamed and at the stake. It turns out very tasty, even if you just boil it, adding a minimum of seasonings. But salting, pickling, drying and other ideas for harvesting for future use are not the best options. If you decide to salt the pale, try to eat it right away, as soon as it is ready. Keeping a snack in the refrigerator for more than a week is not recommended, since meat loses not only valuable trace elements and vitamins, but also taste.
How to cook fish? Palia is very tasty when baked. The easiest way is to directly whisk the whole seasonings, grease with oil, stuff with stewed vegetables, wrap in foil and put in the oven. It will take about an hour to prepare a medium-sized fish.
And for the solemn feast, the following recipe is suitable. Prepare 4 sliced fillet sliced from the bone. Mix 1 tsp. mustard with 2 tsp liquid honey. Salt to taste and add a pinch of ground cumin and pepper. Lubricate the fish from all sides, evenly distributing the sauce, and let stand for about half an hour.
On a greased deco, evenly spread sliced thin rings and fried leeks and fennel. Add slices of fried potatoes until half cooked. Spread the pieces of the pale on top of the vegetables, pick up the rest of the sauce with a spoon and spread on top. Bake in a preheated oven until a fragrant crust appears. Sprinkle with dill before serving and season with soy sauce.