The most popular red fish in Russia, which is used for both salting and baking, is salmon, pink salmon, salmon, salmon, salmon, and coho salmon. Against their background, a sim remains a bit - a fish, which, just like the rest, refers to objects of valuable fishing. It has a delicate taste, cooks very quickly. And the content of healthy vitamins and minerals is not inferior to other red fish.
Sima - salmon family fish
Sima is a migratory fish. Most of its life lives on the shores of the Far Eastern seas, and for spawning it returns to the rivers of Primorye, Sakhalin, the Kuril Islands, Japan, to the places where it once appeared.
Sima - fish, the photo of which is presented above - reaches a length of 63 cm, and her weight is about 6 kg. It has a silver color, which is diluted with
black spots on the back and sides.
Fish spawns for 3-4 years of life. During this period, the sim becomes a bright crimson color. After spawning, migratory fish die, and juveniles in the second year of life fall into the sea, where they live until they are mature.
Nutritional value and calorie content
Sima is a species of red fish, and by its beneficial properties it can be compared with salmon and trout. It contains unsaturated fatty acids Omega-3 and Omega-6, which prevent the development of atherosclerosis; amino acids that protect against cancer and diabetes; selenium - a vitamin that gives a delay in old age and gives longevity.
Sima - fish, recipes for the preparation of which are presented below - should be in the diet of each person. It has a low calorie content (208 kcal per 100 grams), has a high content of proteins (20 g) and fats (13 g), while there are no carbohydrates in it at all. This is a great food option for athletes and all people who are on a diet or just monitor their health.
Taste quality of fish
Sima is a tender fish, its taste is special. You need to cook it very quickly, if you miss the moment, it will turn out to be dried and lose its inherent juiciness.
An interesting taste is obtained with salty sims. On sandwiches, it is very similar to caviar of sockeye salmon or other red fish. Therefore, most often the sim is salted, and then baked in foil or fried in batter. And from this fish a very tasty ear is obtained, with pink, translucent fat on top.
Sima: how to cook in the oven and in the pan
Juicy sim is obtained by baking in the oven (in foil). In addition, you can use any vegetables, but it is preferable to take tomatoes and zucchini. The juice of vegetables will permeate the meat of Sima, and its taste will become even more tender.
Cut the fish into steaks, 2.5 cm thick, sprinkle with lemon juice and send to the refrigerator for pickling for at least an hour. At this time, cut the zucchini and tomatoes into thin rings, and distribute equally on each sheet of foil. Put the steaks on top. Salt, pepper, wrap and send to the oven preheated to 200 degrees for 30 minutes.
In the same way, a whole sim is baked. Fish weighing 1-1.5 kg should spend in the oven only 1 hour.
Fried Sima, many get dry. Therefore, before sending the fish to the pan, it must be marinated. To do this, for 1 kg of sim, chopped into portioned pieces, you will need: 250 ml of milk (boiled water), salt, pepper, dried dill, 2-3 drops of apple cider vinegar (wine can be), 2-3 cloves of garlic (squeezed through a press). Prepare the marinade from the ingredients, fill them with fish and leave at room temperature for a couple of hours.
After the specified time, the sim is pulled out of the marinade. Without removing a dill or garlic from a piece, roll the fish in flour and send to a hot frying pan with butter. Fry until golden brown on both sides. Sima (fish) is very juicy, but after a marinade with milk, her taste is more delicate. Cook in a pan without a lid.
How to salt a sim fish in 12 hours
Red fish (including sim) retains its useful properties in full only in salt form. All other methods of processing it are less preferred.
In order for the sim - the fish, the photo of which is presented above - to cook faster, its fillets are cut no more than 1 cm thick. For salting, salt and sugar are used in a 1: 1 ratio. The exact amount of spices depends on the weight of the fish.
Sim should be salted in a glass container with a sealed lid. It is not recommended to use plastic, otherwise the taste of the fish may turn out to be specific. Pour a little dry mixture of salt and sugar on the bottom of the container, put chopped plates (slices) of sima on top, a pinch of the mixture on top again, then a layer of fish and then in the same sequence. Cover and refrigerate for 12 hours.
Sima ear
The first dish, which is prepared from the catch of Sims by fishermen, is the ear. It is believed that it is from this representative of the salmon family that she gets the most delicious.
The ingredients for the soup include such products (per 2 liters of water): potatoes - 700 g, onions and carrots, garlic, lemon, dill, salt, pepper, sim. Recipes for cooking fish soup from other fish species in this case are not entirely suitable, which is associated with a particularly delicate taste of meat. If you add it to the pan at least a few minutes earlier, the fish will fall apart.
Remove the bones from the sim, cut into pieces. Put a pot of water on the fire, and while it boils, peel and chop the potatoes into cubes, onions and carrots with straws. All vegetables are sent to boiling water and cook over low heat until the potatoes are ready. Then dip the fish, dill into the pan and add salt to taste. Cook over low heat for 5 minutes. Remove from the stove and add garlic to your ear. Serve with lemon slices.