The name “Sigi” unites a whole genus of ray-fishing commercial fish from the Salmonidae family, including more than 60 species. They are widespread in the fresh waters of rivers and lakes in Europe, America, and North Asia. Often the name "whitefish" is used in a generalized sense and can mean various representatives of the genus, including vendace, omul, muksun, chokur, peled, Valaamka, and actually the whitefish itself (Ussuri, Volkhov, ordinary, American, Atlantic), etc. .
The meat of the fish is not only tender and tasty, but also rich in vitamins, protein and trace elements. The calorie content of 100 grams is 88 kcal. It will be useful to learn about the right way to cook whitefish, if it fell into your hands, in order to preserve all its useful properties. We offer you interesting and simple recipes, including salting of this fish.
Jamie Oliver's recipe: ingredients
Tender and delicate whitefish, baked with a stunning Italian-style sauce, is incredibly tasty. The cooking process is surprisingly simple. You will need the following ingredients:
- whitefish fillet - 4 pieces of 150 g each;
- tomatoes (dried) - 400 g;
- black olives - 1 handful;
- garlic - 3 cloves;
- chili pepper - to taste;
- fresh basil - 1 bunch;
- red wine vinegar;
- olive oil.
Cooking process
Before you cook whitefish in the oven you need to make a sauce. Finely chop the garlic for this. At the basil, separate the leaves from the stems and chop. Stew the stems with garlic in olive oil, adding chopped chili pepper. Do not overdo it. Garlic should be soft, but not roasted. Then add sun-dried tomatoes (or fresh, but in this case you need to peel them from seeds and peel). Salt the vegetable mixture and season with pepper, cook over low heat for half an hour. At the end, add wine vinegar (to taste, 1-2 tsp is enough) to add spice to the sauce.
After everything is ready, the fish enters the matter. Whitefish, the recipes for which are presented in the article is very gentle on taste, tomato sauce will emphasize it and give the desired sharpness. Pour the tomato mass into a shallow baking sheet, put the fish fillet on top , lay the olives and some of the basil leaves. Fifteen minutes of baking in the oven at 170 degrees will be enough. The whitefish should become milky white. Serve it with young boiled potatoes, garnished with greens.
Fried whitefish
Whitefish (recipes for cooking according to the text) is universal in its purpose. The easiest way to cook it is to roast. This is best done using the dry method. The pieces of fish washed and dried with a paper towel (fillet or with bones) are marinated with lemon juice, pepper (white or black) and salt for half an hour. Then roll in flour on all sides and fry in hot oil until a crisp golden hue. Serve a dish with fresh vegetable salad.
Whitefish in foil: recipe
Oven- baked fish is healthier than fried. You can enhance the effect using roll foil or special bags from it, as in the photo. In order to cook whitefish with vegetables in the oven, you need to take everything that your family loves. And you can make bags with different vegetables, according to tastes and preferences. Sig, baked in the oven in this way, is a low-calorie dish that retains all the beneficial properties. Use to prepare one serving:
- 250 g whitefish fillet;
- 1 pc. red and white onions;
- 200 g of sweet pepper (you can take multi-colored);
- 2 tbsp. l lemon juice;
- salt and pepper;
- olive oil.
Put onion and pepper on the foil, whitefish fillet on top, sprinkle with oil, sprinkle with spices and tightly seal. Bake bags in the oven at 170 degrees for about ten minutes.
How to salt a whitefish?
Salting fish at home is not difficult. However, it is important to consider some of the nuances to make it tasty. Representatives of salmon and whitefish are considered the most suitable fish for salting. Use coarse salt, it can dry meat, as it dissolves for a long time and draws out excess moisture. As a result, the fish will be denser and better preserved. Use sugar, it emphasizes the taste and serves as a preservative.
Before salting, whitefish must be cleaned, gutted. You can use the whole carcass or separate the fillet. In the first case, gills should be removed from the head. Rinse the fish well from blood clots and mucus, and then dry with towels. It is not necessary to remove the skin from the fillet, so that in the future it would be more convenient to cut and so, the meat will not be deformed.
Recipe No. 1: Classic
If you are a supporter of the simplicity and naturalness of taste, then this recipe is for you. In this way, you can cook absolutely any fish. Whitefish are put on a par with trout and salmon in fat content. The taste of fish is delicate and delicate, so it is better to use a minimum amount of ingredients. Namely: sugar and salt. The ratio of ingredients is 1: 2, respectively. For a kilogram of prepared fish, 2-3 tbsp will be required. l salt and 1-1.5 tbsp. l Sahara. Sometimes a couple of tablespoons of vodka are added exclusively to whitefish. Pieces are sprinkled with salting mixture and laid down with a sandpaper in a container. Store whitefish on the bottom shelf of the refrigerator. Salting time depends on the size of the carcass. Pieces as in the photo will need 3-4 days.
Ready-made whitefish fish (recipes for cooking according to the text) can be wilted and slightly dried or served to the table in a cut with lemon.
Recipe number 2
If the classic version of salting seems boring or boring to you, then try to diversify the fish with various herbs and spices. You do not need to rub the fillets or fill them up, put the ingredients listed below between two pieces, you get a kind of layer, which will be easy to remove before serving. In various combinations for whitefish are suitable:
- 2-3 leaves of parsley (chopped);
- black or white pepper;
- a bunch of dill (finely chopped);
- lemon juice or cognac (1 tbsp. l.);
- Dijon sweet and sour mustard (3 tbsp. l.).
Add all at once is not worth it, but a combination of two ingredients is acceptable. For example, dill and pepper or lemon juice. The number is presented per 2 pieces of fish of 200 g.
Gourmets have long appreciated all the qualities that this freshwater fish has. Sig, the cooking recipes of which we propose to try, will pleasantly surprise you with its versatility, it can be salted, dried, cooked, fried, stewed, baked, smoked and cooked on the grill.