Omulem is called commercial fish of the salmon family and the whitefish genus. Its length often reaches 64 cm, and weight - 3 kg.
Omul is a passing fish. According to experts, it lives in the coastal parts of the Arctic Ocean. Omul rises to spawn in the rivers of Alaska, Russia and Canada.
In the sea, this fish feeds on large bottom crustaceans, small zooplankton and young animals.
Baikal omul, the recipes for which are presented below, is a subspecies of the Arctic. According to genetic research, it is close to herring and common whitefish.
general information
What is the best way to process fish like omul? Recipes for this product may include baking, stewing, frying, smoking, stuffing, etc.
More detailed methods for creating various dishes from the mentioned fish will be described below.
Omul: oven recipes
This dish is prepared only from fresh fish without prior salting. To implement the recipe in the oven, you will need the following set of products:
- large fresh omul - 1 pc.;
- lime - 1 small fruit;
- garlic cloves - 2 pcs.;
- table salt - to your liking;
- buckwheat - about 100 g;
- frozen cranberries - about 50 g;
- vegetable oil - use at discretion.
Cooking process
How to cook omul? Recipes of dishes using this fish should be known to all housewives. After all, they always turn out to be very satisfying and tasty.
Before starting to cook dinner, omul must be thoroughly washed, placed on a cutting board and completely gutted. Next, you need to sprinkle the fish with lime juice. Also, chopped cloves of garlic and buckwheat, boiled until half ready, must be placed in her belly.
Having carried out the described actions, the stuffed product is placed on the cooking foil. After this, omul is again sprayed with lime juice, and also sprinkled with berries and garlic residues.
Wrapped in foil, the package is placed on a baking sheet, which is sent to the oven. In this form, the fish is baked for 40 minutes.
Before you open the foil, you must wait another five minutes. Only after this omul can be served with boiled potatoes as a side dish.
Stew fish on the stove
Cooking omul, the recipes of which we are considering, can be carried out even in camp conditions. The simplicity of creating this dish, as well as its amazing taste will leave only positive impressions about the rest.
What foods should be used to cook omul? Stew recipes require the use of:
- omul of fresh medium-sized - 2 pcs.;
- young medium potatoes - about 1 kg;
- fresh large tomatoes - 3 pcs.;
- pepper, sea salt, vegetable oil and lemon juice - at its discretion.
Cooking method
How is such a fish stewed? Omul, the recipes for which we are considering, is first carefully processed. They wash the fish well, remove the bones, and then cut it into several parts. After that proceed to the processing of vegetables. Rinse the potato tubers and fresh vegetables. Next, they peel them and cut into fairly large circles.
Having greased the bottom of a thick-walled pan with vegetable oil, part of the root crops and tomato are spread on it with an even layer. Next, fish is placed on top of the vegetables.
Salt and pepper the products, the layers are repeated. Top ingredients are poured with drinking water in the amount of an incomplete glass.
Sprinkling the ingredients with lemon juice, they are closed with a lid and put on a slow fire. In this form, fish stew for at least 50-60 minutes.
If you want to get a more aromatic and beautiful dish, then before you start stewing, pieces of omul are recommended to be fried in a pan with vegetable oil.
Fast cooking omul
Recipes using this fish are especially popular with those who like to enjoy hearty and wholesome dishes, which are ideal for a regular meal and for a festive table.
If you decide to use the mentioned fish as an appetizer, then we suggest you fry it in batter. To do this, we may need the following ingredients:
- omul fillet, peeled - about 700 g;
- salt and various spices - use as you wish;
- large-sized chicken egg - 1 pc.;
- fat milk - about 50 ml;
- wheat flour - about 20 g;
- vegetable oil - use for frying.
Frying process
How should I make a batter in a batter of fish such as omul? Recipes (frying this product with great care) require the use of different types of dough. However, the most popular of them is egg.
The chicken egg is thoroughly beaten with a fork, and then fat milk is slowly poured into it. Having salted the products, wheat flour is gradually added to them and mixed well.
Having a viscous and uniform dough, it is laid aside. Meanwhile, they begin to process fish. If it was purchased in its entirety, then it is washed, gutted and butchered. At the same time, all bones and skin are removed, leaving only fresh and clean fillet. It is washed again, and then cut into not very large pieces.
After drying the fish fillet with paper towels, they are alternately dipped in egg batter, and then immediately spread in a saucepan with boiling oil.
Evenly frying the snack on all sides, it is carefully removed and aged on napkins for several minutes. During this time, the fish in batter should lose fat as much as possible. It is served at the table along with herbs and fresh vegetables, as well as some sauce.
Salt fish at home
Can salmon be salted? Recipes from the photo indicate that this method of processing fish allows you to save it for a long time. Moreover, salted omul is better transported over long distances.
To cook fish in this way, you need to take the following products:
- small fresh omul - 1 pc.;
- table salt - at the discretion.
Salting process
Gutting and washing the fish well, you should cut off the head and fins from it. After that, you need to take a pan or a barrel, and then pour salt into it (optional). Next, omul must be put in the dishes and covered with the remnants of spices.
To make the fish well salted, oppression is placed on top of it. In this form, it is left in a dry and dark place for two days.
Before use, omul shakes off excess salt, and then serves to the table.
Cooking omul hot smoked
Hot smoked Baikal fish will surely delight you with an unforgettable taste. Indeed, it is not for nothing that such a product is a delicacy. However, the omul should not be stored after such treatment for too long.
To prepare a tasty and fragrant dish, we need a smokehouse, as well as wood sawdust.
Having completely gutted and cleaned the fish, as well as salted and seasoned with spices, it is placed in the smokehouse with its belly up or suspended. After the heat treatment, the omul acquires a beautiful golden hue and an unsurpassed aroma. As a rule, such a fish is ready after 45-50 minutes. It can be used both hot and cold.
To summarize
As you can see, cooking omul at home does not require the use of special products. Such fish need only be salted and seasoned with spices, and then stewed, roasted or baked.
Very often this product is used to prepare various soups and main dishes. It goes well with potatoes, rice and buckwheat.
If you are afraid of helminths, the carrier of which is often omul, then before use it should be subjected to deep freezing, thorough heat treatment or salting / smoking. Only in this case the parasites will not be dangerous for you.