In the north of the Caspian Sea basin, a whitefish lives. What kind of fish is this? It belongs to the salmon family, to the whitefish group, has two subspecies: nelma and whitefish. At the moment, the view is on the verge of extinction. The permanent habitat is the Caspian, but spawns into the Volga or the Urals, where it lives for a long time.
Appearance
The whitefish is large, more than a meter long and about twenty kilograms in weight. It has a silver color, which on the back turns into dark blue, and on the abdomen in silver-white. It feeds on small fish, such as gobies, roach, herring. Ready for spawning already in the seventh year of life.
What does a whitefish look like? The photo below will help readers to make at least some idea about this inhabitant of the sea waters.
Value for the market, types of prefabrication
Its industrial catch is small, therefore, the development of white fish breeding in artificial conditions is underway. Due to its nutritional value, the content of a significant amount of vitamin PP, essential fatty acids, high calorie content, this fish takes the second place after sturgeon species. Her meat is white, dense, tastes good. In stores, it can be found in frozen or salted form, purchased in the form of a balyk. Due to the high fat content, the meat does not withstand prolonged transportation, therefore, fresh whitefish is not found on the shelves. What kind of fish, if not it, should be loved by doctors, in particular nutritionists? Below we discuss the benefits of this product for the human body.
Irrefutable benefits to the body and nutritional value
Rich in micro and macro elements such as nickel, molybdenum, chromium, iodine, zinc, fluorine, chlorine, extremely healthy and satisfying fish is a dietary product that can be eaten not only by healthy people, but also by those who have digestive problems, disorders of the thyroid gland (such as hypothyroidism and endemic goiter), a decrease in the density of the skeletal system (osteoporosis, rickets in children). A whitefish will be appropriate in the diet of pregnant women, because it is an excellent source of vitamins, Omega 3 and Omega 6 acids, which are so necessary in the process of forming the child’s nervous system and maintaining the resources of the mother’s body. Because of its calorie content, it is suitable for those who want to lose weight and adhere to proper nutrition. Increased cholesterol, atherosclerosis also pass in front of this fish, because the essential fatty acids regulate the level of low density lipids (LDL and VLDL) in the blood and do not allow it to rise. With the constant use of white fish, the risk of developing heart attacks and strokes is reduced by strengthening the vascular wall and lowering free cholesterol fractions.
Types of cooking
So, whitefish ... What kind of fish is this: healthy and tasty, and unpretentious in cooking! Her meat is tender, fat, tasty. It makes an excellent balyk - both smoked and dried. You can salt the whitefish and eat it like that, or add it to the hodgepodge to give the dish a spicy flavor. Conventional cooking methods can also emphasize the characteristics of the fish. It is good boiled and fried, stewed, smoked, baked, in its own juice, with and without garnish, in the ear and in fish soup, even just cut into slices and pickled with onions.
“Whitefish? What kind of fish? How to cook? ”, Asks an ordinary average person. We hope that after reading our article, all his doubts about the origin and processing of this remarkable representative of the marine fauna of Russia will disappear.
A huge plus is that it is very unpretentious in the preparation of whitefish. The recipes are varied, but for the most part simple and do not require long and large-scale preliminary preparation, special knowledge or devices. And this, you see, is important. Among others, attention is drawn to those that describe a baked whitefish in the oven: with a side dish, sauce or in its own juice. So, consider the most interesting options.
Whitefish baked in a sauce of sour cream and garlic with cabbage leaf
In this recipe, whitefish, by the way, can be replaced with any fish with white fat meat, but it is better, of course, to observe the original set of ingredients.
Two standard servings should be taken:
- small fillet of white fish, about 400 grams;
- large leaves of white cabbage - 4 pieces;
- 200 grams of oily (21%) sour cream;
- 2 medium cloves of garlic;
- a little dill, 50 grams;
- half a beet the size of a fist;
- 2 teaspoons of red caviar;
- salt and pepper to taste and optional.
Cooking process
First, to decorate an already prepared dish, we clean the raw beets, rub them on a coarse grater, squeeze the juice and spread on a baking sheet with a thin layer, pre-spreading the baking paper or greasing it with vegetable oil. We send the beets to dry in the oven at a temperature of 100 degrees Celsius for about an hour. Do not forget to check it so that it does not burn.
The next stage is the preparation of sour cream sauce, in which the fish will be cooked. To do this, finely chopped dill and garlic or let it pass through the press. Then pour sour cream in a separate bowl and mix it with herbs and garlic.
Cabbage leaves must be blanched, that is, lower them for two to three minutes in boiling water. Leaves will become soft and supple. Let them cool slightly so as not to burn themselves, and give them a round shape, slightly bending around the edges like a cup. One serving will require two such sheets.
We cover the baking dish (a baking sheet with high edges, a glass container) with parchment (if necessary), put the cabbage. In the center we put half the sour cream mixture. Level it evenly on the baking sheet. Put the fish fillet on top and grease it with the rest of the sauce.
We heat the oven to 180 degrees Celsius and put our fish there for 20 minutes. You can bake the portions individually, covering the fillet on top with another sheet of parchment. Then the fish will be more juicy, soft, although not as rosy as in open form.
Serve it by sprinkling with pre-harvested beets. For garnish, it is recommended to take red caviar.
The second way of baking
Cooking white fish can be simpler, faster and without frills. For example, here's a recipe.
For the dish you need to take:
- fish weighing more than a kilogram (two hundred kilos or three hundred kilos);
- kvass - one and a half glasses;
- cucumber pickle - one and a half glasses;
- 250 grams of pickled mushrooms;
- 100 grams of butter.
Sequencing
Clean the fish from the skin, take out the bones and entrails. Then cut it in half to the end and unfold, like a book, with the back side up. The baking sheet should be greased with softened butter and put fish on it. Preheat the oven to 180-200 degrees Celsius and put the whitefish there. A dish is prepared until a golden crust appears. You can check the degree of preparation with a toothpick - the meat should be juicy, but already baked. Then pour brine and kvass on a baking sheet, spread marinated mushrooms on top of the fish and simmer under the lid until cooked. That is another 10-15 minutes.
Before serving, it is acceptable to garnish the dish with herbs and mushrooms, pour over kvass and brine sauce. You can experiment with the form of serving, for example, in a deep plate. Enjoy your meal!
And finally ...
Whitefish - what a wonderful fish! Tasty, healthy, dietary, has industrial value! We advise you to try one of the recipes and first-hand experience to evaluate its original taste and ease of preparation. Such a treat will be an excellent dish on the festive table and on a typical day, both children and adults will like it.