Ripus is a fish belonging to the salmon family. It is also called vendace, although it is a relatively larger fish: its weight reaches up to 1.5 kilograms. The back of the ripus is found in swamp, dark green or bluish tint, the sides with a silvery sheen, and the belly is white. The fins are completely unremarkable. Ripus differs from vendace in that it lives in great depths of lakes in rocky shallows. It feeds on plankton and small fish. This fish is very prolific and takes root well, but still it is often bred artificially. The meat of the ripus is quite oily and very tasty. It's a little surprising that the smell of fresh ripus is cucumber.
Ripus catch
Catching such fish can begin with the beginning of winter, when water bodies are covered with the first ice. But more likely a ripus (fish) pecks in the early spring, when the last ice melts. The most profitable time of day for the fisherman is night, unless of course you direct light from the headlights of a car or a flashlight into the hole . As a bait, it is best to use boiled mormysh; dough, worms or lard can also be useful.
Ripus fish - cooking
The ripus is not the fish that is often present on the dinner tables of the hostesses. However, recently it has been very in demand. Its taste is excellent, of course, if you can cook properly.
Fried ripus
It does not take much time to fry such fish. To ensure that the ripus does not become too dry, constant attention is necessary. That is why it is better to fry either a whole fish (if it is not very big), or large pieces of carcass. Pre-cuts on the sides will indicate readiness or unavailability. If the pulp is not transparent, but white, then the fish is ready.
Before you start frying the ripus, for taste you need to grate the fish with spices (optional), add lemon juice or a little white wine. You can add pepper, garlic or other spices to a vegetable oil heated in a pan. After the pan heats well, put the flesh of fish on it. You need to turn the fish from one side to the side, fry until a delicious crust appears. And you can serve with the side dish.
It should be noted that an abundance of spices and various seasonings can spoil the taste of the cooked ripus, and prolonged frying will deprive it of its juiciness and natural taste.
Salted ripus, salted ripus
Before starting salting, you need to know how to salt salmon ripus properly.
To ripus turned out salted, it is best to fill it with brine. First you need to clean the fish from scales and entrails. Sprinkle the prepared carcasses with a special seasoning for cooking fish or coriander (optional). Then allow the pulp to soak.
Now you need to prepare the brine. Immediately you need to determine what kind of salinity you want to get fish. Here you need a chicken egg (raw). Wash it thoroughly with soda. Put the egg in water with a capacity of 1, 5 liters and throw 2 tablespoons of salt. That egg will be an indicator of the salinity of the brine. If you cook salted fish, then only the tip of the egg will float to the surface, if you need more salted fish, you need to put salt until half of the egg begins to peek out of the water. Upon reaching the desired result, the egg must be removed.
After all this, the ripus (fish) is placed in a jar or other container, allspice, bay leaf, cloves (optional) are added and poured with the prepared brine.
Leave to salt for a couple of days, while adding vegetable oil and onion sliced in half rings.
Lazy Ripus Cake
Fried fish, salted, lightly salted, it happens that all this is boring, sometimes you want something special, but there is not always enough time to create culinary masterpieces. One of the fairly quick recipes for preparing a ripus is the so-called lazy cake. The ripus pie is not only delicious, but also very healthy.
Before you start cooking, you need to prepare the ingredients. Required: 1 kilogram of ripus and potato, several onions, salt, black pepper, dill and sour cream (can be replaced with low-calorie mayonnaise).
To begin with, the fish must be cleaned of scales and entrails, all bones (small and large) must be removed so that only the fish fillet remains . Peel the potatoes and cut into slices, and onions in half rings. Lubricate the baking dish for the fish pie with butter, spread the pie in layers: put the potatoes in the first layer, then chopped onion. After that, sprinkle a little with salt, pepper and finely chopped dill. Then lay out the ripus fillet, and then again potatoes, salt, pepper and dill. Grease the top of the cake with sour cream or mayonnaise. Put in the oven for about an hour, and can be served.
Ripus Pie
Ripus is a delicious fish, and the pie made from it is simply delicious.
To make a pie with ripus, you need to take a pound of fish, three eggs, two onions, a little butter, half a glass of rice, salt and pepper, as well as 400 grams of the finished yeast dough.
Fish should be thoroughly cleaned of scales and bones, leaving only the fillet. Boil rice until half cooked, boil hard-boiled eggs. Next, you need to roll out half of the dough, sprinkle it lightly with flour and put in the center salted boiled rice. Fish is laid out on the grits, then finely chopped onions and eggs, you can pepper and salt on top. The cake is covered with the remaining dough, the edges are chipped.
The top of the pie should be greased with a beaten egg and sent to the resulting creation for one hour in an oven preheated to 180 degrees.
Tasty and easy to cook ripus. Fish, the recipes for which are very simple, is also notable for the fact that it does not require a lot of ingredients and time. Depending on personal taste preferences, you can replace certain products with others, and you can also experiment by creating your own amazing, tasty dishes from the most delicate ripus meat.