What is kunja? Salmon family fish . Fishermen catch it in many seas: the Japanese, Okhotsk and Bering. Mainly engaged in fishing kunja Japan and Russia. In the first of these countries, most of it is caught for consumption in their domestic markets, as well as for trade in East Asian countries. This fish is not bred on special farms. Like most salmon fish, it needs both sea and fresh water. And it is impossible to provide on any farm engaged in breeding.
Description
Kunja - the fish is quite large. It can reach a length of up to one meter and weigh up to eleven kilograms. This fish cannot be confused with any other: it has a dark back, a silver-colored abdomen and a brown body with light spots. Lives up to ten years.
The meat of this fish resembles the taste of trout. It is tender and juicy. Kitchen workers in restaurants respect this type of fish. Her taste is liked by an increasing number of people. Fans of fish do not reckon with the price of the product, but it is quite noticeable.
Kunja (fish): useful properties
Dietitians recommend that all people include it in their diet. Those who are losing weight are also recommended dishes from it. Those who are worried about their figure and extra pounds are worried in vain, since kunja is a low-calorie fish.
What is the reason for its popularity? Most likely, kunja is a fish, the beneficial properties of meat which distinguish it from all members of the family.
Everyone knows that it is very important to have strong immunity. After all, the only way to resist a number of dangerous diseases. Just one hundred grams of this fish will replenish the daily intake of vitamin C, which supports the immune system in the human body. But is it worth saying that the necessary iron, magnesium and niacin contained in fish help strengthen hair and nails? A person eating kunju will provide himself with young skin for a long time. After all, it contains vitamins of group B.
Kunja fish: cooking recipes
How to cook it? Kunju can be baked in the oven. Take fish, one head of onion, salt, pepper and vegetable oil. First, prepare the fish by removing the entrails, fins, tail and head. The color of her meat depends on the time of year when the kunja was caught. Fish caught in the spring, has a white color of pulp. Autumn will be pink. This does not affect the taste and nutrition of the fish.
The peeled and prepared kunju should be put on a greased foil. Sprinkle onion rings on top, salt and add ground black pepper. The fish, wrapped tightly in foil, must be placed on a baking sheet in a preheated oven. Then it should be left for baking for forty minutes. When ready, the color of the meat turns gray. While a golden crust forms on the fish, and it reaches full readiness, you can prepare a side dish: boil potatoes with herbs. When serving, add fresh vegetables.
Fish dishes have always occupied a special place in Russian cuisine. Times have changed, but habits have remained the same. Fishing for fish living in rivers and seas has become much more diverse. For example, before, few people heard about fish with the interesting name kunja. Although you can cook a lot of delicious dishes from it.
Therefore, the following method will please salty fish lovers.
Butcher the fish in the same way as in the previous recipe. The carcass should be washed under a stream of cold water. Cut so that it turns out two halves (cut along). Prepare a saline solution and place the fish there. It is prepared as follows: add eighty grams of salt and one tablespoon of granulated sugar per liter of cold water. Put the workpiece for a day in the refrigerator. Now it's time to get and try what happened. For a beautiful cut, before cutting, salted fish is placed in the freezer.
Consumer opinion
On sale now you can find any product, but in stores is a rarity kunja (fish). The reviews of those who dealt with this species are very good. It is cleaned perfectly, there are few bones, it tastes amazing. Suitable for cooking any dishes. From it you can cook the ear, it can be salted, smoked, baked and fried.
Fried
By the way, you should talk about fried fish especially. Let's look at one recipe for this. For fried kunja, in addition to the fish itself, vegetable oil, flour and salt will be needed. You need to prepare the fish in the traditional antiquated way: peel, rinse, cut into portions. Decorate each with transverse notches on both sides. Salt and give the opportunity to soak in salt.
It will take thirty minutes. Now roll well in flour. Heat the oil, put the fish in a pan and fry over low heat. Slices should be fried on both sides until golden brown.
Another dish
The simplest recipe for smoked fish. It will take two bulbs that are cut in half rings.
Bones are removed from the fish. The resulting pulp is cut into narrow strips and mixed with chopped onions. Everything is seasoned with vegetable oil and laid out in a herring. Then served with potatoes under sour cream.
Unusual recipe - kedzhi with kunja
You need to take one can of kunja canned food, a little rice (one glass), onions - one thing, two boiled eggs, vegetable oil, two glasses of water and pepper and salt to taste. Canned fish should be mashed. After you need to cook rice. Next, peel and fry the onions, chop the egg whites, grind the yolks.
Everything, except the last ingredient, should be mixed, put in a salad bowl. Next should be decorated with yolks and herbs.
The opinion of the fishermen
Hunters like kunja (fish). The reviews say the following: it has excellent taste, quite large, and, as you know, not every fisherman is happy with small fish. Well, if you catch, so that the fish had weight. Another fact that this fish is a predator bribes them. She feeds on small fish, so it is easy to find. A trifle goes in shoals - this is a sure sign that the kunja will be hunting nearby. In terms of the number of individuals caught, it will be few, but in terms of weight you can quickly complete the plan.
Conclusion
Now you know what kunja (fish) is, the recipes for its preparation are discussed in detail in the article. We hope that the information was useful to you, and you can cook such dishes at home.