Have you ever heard the word tesha? Many have heard it, but they don’t know exactly what it means. Our article will tell not only about the meaning of this term, but also about varieties of tesha.
This word is often used among procurers and sellers of fish products. After all, the carcass is cut into several pieces, each of which has its own purpose. Tesha fish are fat strips cut from the abdominal part of carcasses. Why do housewives and professional cooks love them so much?
Product Features
Tesha fish is a rather specific part of the carcass. Cut strips always have a relatively large length and small width. The carcasses of some fish also contain fins with internal bones. There are no other bones in the cut pieces.
Fillet cut from the abdomen has the highest fat content compared to other parts of the carcass. Keep this in mind if you keep track of calories.
On sale this product is not so common. In large specialized stores you can easily find fish fish at any time, but in ordinary hypermarkets or small stores with the supply of such a product, there are interruptions.
On sale come across various product options. Choose the one you like best. And our article will tell you how to use different types of fish fillet in cooking.
Salted and smoked belly
The salty version is the most common and relatively inexpensive. Long whetstones with a delicate aroma, inimitable rich taste and expressive oily texture, many people like to serve them in their original form. For convenience, you can simply cut the loaf into convenient pieces of 7-8 cm long. The skin is easily removed from them and they are perfect for beer.
But you can go the other way. Tesha fish is a great idea for cooking stand-up meals: flounces, pancakes or profiteroles. Cutting thin slices of amusement is very difficult, and from an aesthetic point of view it is unlikely that something good will happen, therefore this part is not used for sandwiches. But it is quite possible to crumble a salted oily fish into a salad.
Smoked red fish meat can cost a bit more. But their taste is even more expressive. They are good in themselves, but they are also suitable for all kinds of experiments. For example, this product is often used by lovers of home-made rolls. The skin must first be cut with a thin knife, and the fins removed.
Fresh frozen tesha
The thick-toothed bellies can be sautéed in butter, diced in breadcrumbs or in flour. Before cooking, the product must be completely thawed. This is a very high-calorie dish, you should not get involved in it, but sometimes it is quite possible to treat your home-made ones to delicious. Boiled rice or mashed potatoes will be an excellent side dish.
Tesha salmon is a great option for cooking toppings. Boil the abdomen in a small amount of water, cool, sort through, breaking into pieces into hands. It remains only to add boiled rice and fried onions.
How to choose the best?
Remember, tesha fish is a perishable product. When buying, pay attention to freshness. The pieces should have a uniform shape, a pleasant smell and a shade appropriate to the type of fish.