Lightly salted loach. How to salt char fish at home

Calories: Not specified

Cooking time:
Not specified
Actually, fatty fish varieties are best suited for salting. Of course, salmon or trout are beyond competition, but they are very expensive. In addition, they cannot always be found in a store of good quality, because due to the high price they sometimes lie on the shelves. A good alternative to salmon and trout are chum salmon and char. They are moderately fatty and have fairly dense meat. At the same time, it is significantly cheaper. I prefer to salt char because it is smaller in size than chum salmon. But I usually salt the whole fish and for my small family of two people, a large chum salmon is simply too much. Although they taste very similar. I want to tell you how to pickle char at home in a delicious way. I have one recipe for salting any red fish. If a char with head and tail weighs one and a half to two kilograms, then it is considered large. Large char is more suitable for salting than small char, as it is significantly fattier. For salting, choose loaches with light gray skin so that there is no yellowness on it. Yellowness indicates that the fish is no longer fresh. It doesn’t hurt to smell the fish before buying. The smell of fish should not be unpleasant to you. Look again. If you salt char according to this recipe, not everyone will be able to distinguish it from salted trout or salmon. Ingredients:

- large size char (1.5 - 2 kg) - 1 pc., - salt - 2 tbsp. l., - sugar - 1 tbsp. l.

How to cook with photos step by step

Cut off the head and tail of the fish. Take out all the insides. Clean especially carefully inside along the ridge, where blood usually accumulates. Make a cut along the spine. First, use a knife to separate the meat along the ridge to the backbone on one side. Then do the same on the other side. Now put the knife aside and use your hands to separate the rest of the meat from the rib bones. Why with your hands? Because. If you start using a knife. Then you just cut all the bones. And if you trim the spine by hand, then all the bones that are attached to it. They will remain on the spine. And you will get two pieces of fish fillet with almost no bones. Agree, eating bony salted fish is not very pleasant. Rinse the fish fillets thoroughly and dry equally thoroughly with paper towels. Mix the pickling mixture in a bowl: two tablespoons of salt and one tablespoon of sugar. Mix the mixture well and sprinkle it evenly over the pieces of fish, first on one side. And then on the other. Wrap the plate together with the fish that lies in it with cling film and put it in a cold place (in the refrigerator or on the loggia) for a couple of days. This one turns out very tasty too. After two days, you can safely cut up the loach and make a delicious sandwich with butter and fish. Recipe from Milena

In the modern world, people are increasingly beginning to monitor their health, especially paying attention to proper and balanced nutrition, introducing healthy foods into their diet. One of these products can truly be considered char fish, whose meat has a lot of useful properties.

This fish belongs to the salmon family; its meat is less fatty than salmon, not as dry as pink salmon, and has excellent taste characteristics. There are many ways to prepare this fish, and even a novice housewife, after reading this article, will be able to please her loved ones with a tasty and delicious dish.

Description

The predatory red fish char is found in the seas, lakes and rivers. Migratory loaches live in water bodies of Eurasia and North America and are considered the largest species, their weight can reach 5 kg and their length can reach up to a meter. Lake species live in the reservoirs of Russia; they are also found in California and Korea. Lake inhabitants rarely weigh more than 1.5 kg, and their average length is 40-45 cm.

This fish has no scales, which is why it got its name, and its color depends on its habitat. There are many species; it happens that several species live in one body of water. The ancestor of all species is considered to be Arctic char.

Where does the loach live?

Scientists have not yet calculated the exact number of species of this fish family; it happens that several varieties of this fish live in one body of water.
It is worth highlighting the most popular among them:

1. Arctic (Salvelinus alpinus) - it is considered the ancestor of all char. It is found near the Arctic Circle and various individual forms branch off from it, which can reach 10-15 kg in weight.
2. The lake species, its Latin name Salvelinus umbla, lives more often in the central part of Europe and is considered the only local species. It has been preserved in the mountain lakes of the Alps since the Ice Age.
3. Brook trout (Salvelinus fontinalis) - similar in many ways to brook trout. Originally found in northeastern America. Later it was acclimatized in Europe, but only a few of its varieties and in streams poor in lime.
4. Pacific species (Salvelinus malma) - lives in the northern part of the Pacific Ocean. Outwardly it resembles its Arctic counterpart, but the Pacific species has smaller dots on its body. Can weigh up to 10 kg or more in adulthood.
5. East Siberian representative (Salvelinus leucomaenis), which is also called kunja. It is found in the Pacific basin of the Asian direction. It can be freshwater or anadromous.
6. Kamchatka loach (Salvelinus albus) – it is also called white. Judging by the name, we can conclude that the fish lives mainly in this region. Kamchatka char is also found in large quantities in lakes Kronotskoye and Azhabachye.

Char is widespread in nature. It is found in many countries, inhabiting rivers and other bodies of water. Catching this type of fish has made it possible for the population to consume expensive red fish.

What does it look like?

You can recognize a loach by its appearance. It looks like this:

• the elongated body of the loach has a specific torpedo-shaped shape;
• the body is covered with small, tightly fitting scales;
• there are bulging eyes on the large head;
• caudal fin noticeably truncated;
• the whole body is covered with many dark, pink or light spots.

This fish is a relative of salmon species. The loach has a dark body color. The meat of this fish is colored red.

Dimensions and weight

Char is considered a fairly large fish. For example, the Arctic species reaches 88 cm in length and gains weight up to 16 kg. Lake and river fish are smaller. They do not grow more than 45 cm in length, and the average weight ranges from 0.3-1.5 kg.

Where is it found?

Properties: benefits and harm

You need to know how to cook char fish correctly so that its unique properties are preserved and benefit the body.

Benefit

Due to the fact that red char meat is saturated with beneficial microelements and minerals, its regular consumption has the following effects on the body:

• enriches the brain with oxygen, increasing vital energy and brain function;
• prevents the appearance of malignant neoplasms;
• improves the performance of the immune system;
• improves metabolism and stimulates the production of enzymes and hormones;
• saturates the body with calcium, strengthening bones, teeth and improving hair condition;
• helps reduce cholesterol;
• reduces the risk of heart attack and the development of cardiovascular diseases;
• a large amount of fatty acids increases the body's resistance to inflammatory processes, prevents the formation of blood clots and blood clots;
• helps remove excess water from the body.

Recent studies have shown that this product also has a noticeable cosmetic effect, having a beneficial effect on the condition of the skin. The antioxidants contained in char meat not only improve its appearance, but also protect it from various negative influences.

Possible harm

First of all, people with individual intolerance and prone to allergies will have to avoid using this product.

Beneficial properties and harm

Eating fish has a certain effect on the human body. Char brings the following benefits to the human body:

1. The product contains vitamin E, selenium and other substances that improve the functioning of the reproductive system. By regularly eating char dishes, you can get rid of inflammatory processes in the genitourinary system, improve sperm quality, and increase potency.
2. By constantly eating fish, you can avoid vitamin deficiency.
3. Char contains a lot of animal protein with a balanced amino acid composition. To provide the body with the necessary amount of protein, people who play sports or do physical work need to eat 300-400 g of this fish per day.
4. Char contains many antioxidants that slow down the aging process and prevent the formation of malignant tumors. By including fish in your daily diet, you will notice a significant improvement in the condition of your teeth, skin, hair and nails. It provides prevention of many dermatological and dental diseases.
5. Fish is rich in substances that increase the tone of the gastrointestinal tract, promote the production of digestive enzymes, and normalize the functioning of the intestines and stomach.
6. Loach contains large quantities of compounds that prevent the development of somnological disorders. Regular consumption of fish will help normalize sleep.
7. The product is rich in calcium and phosphorus, which strengthen bone tissue. Its use will ensure the prevention of rickets, osteoporosis, and other diseases of the musculoskeletal system. People with fractures are advised to include this fish in their diet to recover faster.
8. Char contains omega-3 fats, B vitamins and other compounds that speed up metabolism. These substances help normalize the functioning of the nervous system. Fish dishes are strongly recommended for people with obesity, neuroses, frequent stress, and depression.
9. Omega-3 polyunsaturated fatty acids and other substances found in fish help remove cholesterol from the body. They help strengthen the heart muscle, make blood vessels stronger and more elastic, prevent the formation of blood clots, and minimize the risk of disruption of the hematopoietic and cardiovascular systems.
10. Eating fish normalizes the functioning of the immune system and increases resistance to infectious diseases.
11. Substances contained in char activate the processes of supplying the brain with oxygen. It is especially useful for people with severe mental stress.
12. Vitamin A contained in fish improves vision, prevents the development of ophthalmological diseases, and reduces the negative impact of prolonged stress on the eyes.
13. Loach contains a lot of compounds that accelerate the removal of radionuclides, poisons, and heavy metals from the body.
14. Fish is rich in substances that normalize blood pressure. It is useful for hypertensive patients to eat at least 100 grams of fillet per day.
15. The potassium contained in the product is necessary for normal muscle contraction, maintaining acid-base and water balance, and blood circulation.
16. Char is very useful for pregnant women and nursing young mothers. It contains magnesium, which is necessary for the body during gestation. By regularly eating fish during pregnancy, a woman will be able to avoid deficiency of this mineral, which is a very dangerous condition.
17. Char is strongly recommended to be included in children's diets. This fish will provide all the vitamins and microelements necessary for the child’s body. It is rich in substances that promote normal physical and mental development, growth, and strengthen the immune system.

Like any other product, char has not only positive qualities, but also disadvantages. If you have any health problems, then before introducing this fish into your diet, consult your doctor to make sure there are no contraindications. Harm of eating char:

1. The fried product has a significantly increased energy value. Excessive consumption can lead to excess weight gain.
2. Fish that live in wild waters are sometimes infected with parasites. Before eating, it must be subjected to thorough cooking and heat treatment.
3. Char is a potential allergen. People with allergies to fish or seafood should not include it in their diet.

Cooking methods

We offer several delicious recipes for cooking char fish that you will definitely love!

Ear

You can quickly prepare a tasty and rich first course.

Required:

• medium carcass with head and tail;
• 2-3 pcs. potatoes;
• 1 medium carrot;
• small onion;
• 1-2 tomatoes;
• pepper, salt, bay leaf and herbs.

How to cook:

1. Process the carcass and cut it into medium pieces.
2. Cut the potatoes into medium cubes, grate the carrots and chop the onion.
3. Pour vegetables into boiling water and boil for 10 minutes.
4. Salt, add pepper and bay leaf.
5. Place the fish and cook for 15 minutes.
6. Add crushed peeled tomatoes, bring to a boil and turn off.

Serve char soup with any herbs, such as cilantro, dill, parsley or green onions.

Pickling

Preparation takes little time, and the finished dish can even be served at the holiday table.

Recipes for salting char fish are slightly different for different housewives, although they are prepared using the same technology:

1. The carcass is processed, the head, fins, and ridge are separated and the fillet is left on the skin.
2. The fillet is laid out in an enamel or plastic dish, on a fairly thick layer of a 1/1 mixture of salt and sugar. You can add black and white peppercorns, chopped bay leaves or other spices to this mixture. The fish is covered with the same mixture on top.
3. The dish is covered with a lid and placed in a cool place for at least a day. You can't eat fish before!

After the fish has been salted, you can serve it by removing the salt and cutting into pieces. Or you can place it in a container, pour in olive or any vegetable oil and leave for about three hours. This way the salted fillet will become softer, juicier and will better reveal its taste and aroma.

Cooking in a steamer

If you are watching your weight, it is better to cook fish in a double boiler. This method will help preserve all the nutritional properties of meat and will not increase the number of calories in the dish. Before cooking, it is advisable to marinate the fish for at least 15 minutes.

For the marinade you will need:

• lemon juice and vegetable oil in equal parts;
• salt, white pepper or a mixture of spices for fish.

After the fish has been marinated, place it on the steamer rack and pour over the remaining liquid. It takes 15 minutes to prepare. You can serve rice or vegetables as a side dish.

We hope that after learning about the valuable properties of char fish and how best to prepare it, you will often enjoy delicious and healthy dishes made from it.

Char – what kind of fish, how to cook?

Possessing dense and moist meat, char fish, the recipes for which are varied, can be boiled, baked and fried. Before putting the fish in the oven or frying pan, season it, place it on the surface skin side down and fry or bake for 3 minutes. Afterwards, simmer on the other side for 4–5 minutes. Cooking time ranges from 15 to 25 minutes.

1. Char dishes such as soup or fish soup will be more rich and aromatic if there is at least 250 g of fish stock for each liter of water.
2. Those who are eager to find out what kind of fish it is and whether it can be served boiled should cook the fish in a strong salty liquid using 1.5 tbsp. spoons of salt per liter of water.

Salad with char

With a mild flavor and tender meat, char, whose delicious recipe can be adjusted to suit any preference, is good in salads. Especially surrounded by simple vegetables, dressed with mayonnaise and lemon juice. Baked fillet is best suited for this combination. It is healthier, has less calories and is prepared quickly, in just 8 minutes.

• fillet – 350 g;
• mayonnaise – 60 g;
• lemon juice – 20 ml;
• celery stalk – 1 pc.;
• green onions – 10 g;
• tomato – 80 g;
• cucumber – 80 g;
• lettuce leaves – 3 pcs.

1. Place the seasoned fillet on foil with butter and bake at 175°C for 4 minutes. from each side.
2. Break into flakes with a fork and mix with onion, celery, mayonnaise and lemon juice.
3. Place in a mound on lettuce leaves with tomato and cucumber slices.

Baked loach with vegetables

There are many ways to deliciously fry char fish. One of the most popular, in which the fish acquires juicy flesh, crispy skin and aromas, involves baking with vegetables. Potatoes, tomatoes and onions are a classic. The bottom layer of potatoes protects the fish from burning, while the onions and tomatoes soak it with juice from above.

• potatoes – 3 pcs.;
• onion – 1 pc.;
• cherry – 12 pcs.;
• whole loach – 2 pcs.;
• lemon – 1 pc.;
• oil – 40 ml;
• oregano – 5 g.

1. Cut the potatoes into thin slices, season with oil and bake for 15 minutes. at 220°C.
2. Stuff the fish with lemon wedges.
3. Place the fish on top of the cherry tomatoes and onions and bake for another 20 minutes.

Char stuffed with shrimps

The ability to stuff has saved more than one housewife, puzzled by the question of how to cook char fish in the oven to please guests. During the holidays, fish should be stuffed with shrimp, a delicate product considered a delicacy. They, with breadcrumbs and char meat, are wrapped in its own skin and baked, demonstrating the advantages of a “shell” without scales.

• whole fish – 1.4 kg;
• chopped shrimp – 250 g;
• celery stalk – 1 pc.;
• crackers – 80 g;
• onion – 50 g;
• broth – 125 ml;
• parsley – 20 g.

1. Remove the skin from the fish, leaving 1.5 cm of meat on it.
2. Remove bones from remaining meat and cut into cubes.
3. Mix with other ingredients. Season.
4. Place the filling on the skin, roll it up, and secure with twine.
5. Bake at 160°C under foil for 50 minutes.

Grilled char

Thanks to the skin devoid of scales, loach, grilled fish, the recipe for which is indecently simple, easily turns into a gastronomic masterpiece. The idea is that whole fish, stuffed with lime, chili and cilantro, simmers in a grill basket over indirect heat, infusing savory flavors and developing a crispy skin that's delicious in its own right.

• whole char – 900 g;
• lime – 1 pc.;
• oil – 40 ml;
• bunch of cilantro – 1 pc.;
• chili – 1/2 pcs.

1. Mix a pinch of salt with the oil, lime juice and some of the chili and brush over the fish.
2. Stuff with lime peel, chili and cilantro.
3. Secure in grill basket.
4. Place on a grate set over smoldering coals and cook for 7 minutes. from each side.

Loach Pie

Pie filling is one of the forms where char, recipes for cooking in the oven, made in accordance with Russian traditions, shows itself 100%. Tender flakes of fish are combined with herbs, chopped eggs and boiled rice to form the famous kulebyaki filling, encased in a light and crispy puff pastry shell.

• fillet – 300 g;
• boiled rice – 250 g;
• boiled eggs – 3 pcs.;
• green onions – 10 g;
• dill – 10 g;
• lemon juice – 20 ml;
• puff pastry – 500 g.

1. Bake the fillet in the microwave at high power for three minutes.
2. Disassemble into flakes and mix with the remaining ingredients, discarding the dough.
3. Roll out the dough into two layers, place the filling on one, cover with the second and seal the edges.
4. Brush with beaten egg, make slits on top and bake at 200°C for 30 minutes.

Video

In this video you will find another way to prepare a tasty and healthy dish from char fish.

Char is a lightly salted type of red fish. Salted char is a delicious, express-prepared seafood appetizer. Salting a variety of red fish is the best way to serve fish on a holiday table. The delicate light taste of this unusual fish will certainly please your loved ones and guests. A step-by-step recipe with photos on our culinary website will tell you the correct process for preparing a fish carcass. Now I’ll tell you in detail how to pickle char at home deliciously. I think you will be interested to know. Required Products:

- fresh frozen char - 1 carcass, - coarse table salt - 2 tbsp, - sugar - 1 tbsp.

Important information. The brining process takes approximately two days. Salted pieces should only be stored in the refrigerator for no more than four days. After this, the fish is kept in the freezer in a plastic bag. 1. First, the carcass is thoroughly prepared. Remove the insides of the fish, cut off the tail and head, fins and gills. After this, rinse the pieces with water and dry them on a paper towel to remove excess drops of liquid. Tip: It is not recommended to defrost frozen fish. This will make the pieces dense and solid. Recommendation: Fish remains should not be thrown away; they can be used in preparing rich fresh fish soup. 2. Place the fish pieces in a plastic box, sprinkle with granulated sugar and coarse salt, and close the lid well. Mix thoroughly and place on a shelf in the refrigerator to infuse for two days. Recommendation: Red fish should be salted exclusively in a plastic container. Compared to other materials, plastic does not give a specific taste or smell. Recommendation: To add a light citrus aroma and rich spicy taste, season the fish with lemon pepper. 3. Every day you should open the container and stir the pieces. 4. After two days of salting, you need to remove the fish from the box. Also take a look. 5. Transfer to a plate, decorating the top with fresh chopped herbs, olives and black olives. Recommendation: Onions, cut into rings, are perfect for additional decoration.

We wish you bon appetit!

And salmon is more accessible than char, if only because this fish of Transbaikal origin is protected by the Red Book. However, sometimes char is “thrown” into stores, and its cost is significantly lower than the price of its “brothers” in the family. The lucky ones who bought the fish begin to rush around in search of recipes for its preparation. And lovers of salty aquatic inhabitants do not even know if they are prepared in this way. The pickling recipes proposed in this article are varied, and the results of their use are delicious. So, when you come across char in a store, don’t get confused - take more of it!

A few tips to help novice cooks

Char can be used in the preparation of various types of dishes, as a main ingredient or an additional one. This fish is very tasty and healthy, which is why it is often prepared in world-famous restaurants. There are several tips from professional chefs that will help beginners deal with fish effectively:

1. If you are going to salt char, it is better to take chilled than frozen, as it retains more nutrients and does not lose its taste.
2. If you still take the fish after freezing, then you need to defrost it in stages. First of all, the frozen fish is placed in the refrigerator for four hours, after which it will be possible to continue defrosting the char at room temperature.
3. Char fillet is much easier to pit if it is not completely defrosted.
4. Fried char is perfectly complemented with marinade or sauce, then the dish turns out not too dry and juicy.
5. When cooking fish in foil, you need to open it ten minutes before removing it from the oven, so the skin will have a golden and crispy appearance.
6. You need to cook char in the oven using fermented milk products or vegetables.
7. To prepare char, you do not need to remove the skin, since it does not have scales.

There are many different recipes for cooking char, and everyone chooses the best one for themselves.

You can find out how carp differs from carp from this article.

Quick salting

So, if you have char, you want to salt it “for today,” and the fish is frozen (which is natural, since that’s how foreign fish is delivered), then you need to defrost it in advance, in the refrigerator, and gradually. Then the carcass is cut, and to the state of fillet and without skin. Afterwards, the first salting is carried out at the rate of half a liter of water with three tablespoons of salt dissolved in it. This cold brine is poured into the fillet, a load is placed on top, and the structure is set aside for an hour and a half. The brine is decanted, and the loach is poured for five minutes with a glass of water in which a tablespoon of vinegar is diluted. During this time, a large onion is cut into rings, mixed with two laurel leaves, a stack of vegetable oil and several peppercorns. This “sauce” is used to season the strained fillet. About twenty minutes later, ready-made char fish is served on the table. Recipes for pickling it are varied, but this one is the fastest.

Dry pickling

It does not require brine - the char fish itself will create it in the process. Recipes for salting in this way exist not only for red fish, but also for any other fish. The carcass is again filleted, but now dried. Both halves are sprinkled with a pickling mixture of salt, sugar and spices; the first two components are taken approximately equally, seasonings are to taste. In a saucepan or jar, the bottom is sprinkled with the same composition. One half of the fillet is laid out on it, skin side down. The top is again sprinkled with the mixture, sprinkled with lemon juice and flavored with laurel, herbs (dill, parsley, etc.). The fillet is covered with the other half (now skin side up), which also needs to be generously sprinkled with the mixture. The vessel is loosely covered and hidden in the refrigerator for at least two days. If the carcass is large, it is aged longer.

Ambassador in oil

Again, the first step is to fillet the carcass. If you also cut it into portions, salting the char at home will go much faster. The brine is made from half a glass of sunflower oil, two large spoons of salt and a small spoon of sugar. There are enough grams of it for seven hundred cut fish. For better distribution, pour the brine directly into the container where the char is placed and mix the contents. The jar will sit in the refrigerator for half a day, after which the pieces can be served.

As you can see, when buying fish, pickles can be chosen as desired, both in terms of cooking time and final taste.

Fish from the salmon category enjoys great success in cooking and, as a rule, occupies one of the main places on holiday and everyday menus. Practical tips, subtleties and details of good cooking will help you learn how best to cook char. Any housewife, having familiarized herself with culinary recipes for fish dishes, will receive pleasant praise: “Delicious!”

Char stuffed and baked in the oven

When you don’t know what you can do to please your loved ones, then char stuffed with meat will be an excellent dish that will dilute your daily menu with delicious notes. Cutting char is somewhat easier than cutting up its relatives. To prevent the fish from seeming dry after cooking, it is better to bake it in a foil sleeve, this way the product will retain more of its own juice and it will have a pleasant and delicate rich taste.

To prepare the dish you will need the following products:

• 1500 gr. fresh char or 2 fish;
• medium-sized lemons 2 pcs.;
• ham at least 250 grams;
• a pack of breadcrumbs or 100 grams;
• butter 25 grams;
• large bell pepper 1 pc.;
• a bunch of dill;
• iodized salt and ground black pepper.

Recommended reading: Fish first courses

At the first stage of cooking, the char must be cut. To do this, the head is removed, the carcass is cleaned of entrails, the bones are pulled out, and washed under running water. Not only its external characteristics, but also its taste depend on the quality of fish preparation.

When the fish is prepared, you need to take the bell pepper, clean it from the insides and remove the skin. The peeled vegetable needs to be cut into small slices. Chopped bell peppers should be mixed with breadcrumbs and juice squeezed from lemon should be added. The lemon is cut into two halves and the juice is squeezed out using your hands.

The next stage of preparation is the preparation of the meat ingredient. The ham is chopped into small cubes, and onions, which are cut into half rings, and chopped herbs are added. All ingredients are mixed in one container along with bell pepper. The composition must be mixed, then add salt and pepper, and then repeat the operation again. The finished filling can be placed in previously cleaned and prepared fish.

A cold baking sheet is greased with butter, after which the fish is laid out on it. When the fish is placed on a baking sheet, small cuts are made on top of it with a knife, into which slices of chopped lemon are placed. The fish is baked in the oven for half an hour at a temperature of 180 degrees Celsius. After cooking, you can serve. Your family will appreciate the great taste of baked char.

What's the best way to cook fish?

Many dishes are prepared from char; it can be fried, boiled, salted, or baked. It can be prepared either whole or as fillet. The cutting technology is very simple and does not depend on the size of the fish. The first thing to do is wash it well under running water, then remove the entrails, gills and fins. The tail and head are left as desired.

The main advantage of the product, which will not spoil the mood of housewives, is that Kamchatka loach does not have large scales, so there is no need to clean its outer cover. By cutting the carcass into two halves and removing the vertebral bone, you get 2 fillets with skin from one flesh, which can be prepared in the most basic way.

The fish will turn out tasty, tender and retain useful vitamins if you follow simple cooking rules, these are:

• fry the fish in a large amount of oil for no more than 5 minutes in a moderately heated frying pan;
• bake only in foil or parchment paper, preserving its juice and aroma;
• When salting, do not use spices;
• boil in large pieces, dipping them in boiling salted water with the addition of dill or parsley;
• Use only enamel and clay dishes, cast iron frying pan.

At home, if you want, anyone can learn how to cook fish in different ways. Using different ingredients you can give it a unique taste and aroma. The main thing is to know three basic rules that are suitable for cooking any fish. Before you eat a product, it must be in water, oil and wine.

Nutritional value of char

On sale you can find fresh, frozen, smoked, salted fish, cut into steaks and fillets. It is eaten boiled, stewed, fried, or steamed. It will be useful to bake the fillet with seasonings in the oven. You can prepare the milt separately - a very valuable part of the carcass. First courses made from char, for example, fish soup, are amazingly tasty. In addition, fish is perfect for preparing fillings for pies, cold appetizers, and salads. With any type of processing it does not lose its beneficial properties.

Compound

Fish is rich in vitamins, minerals, and nutrients necessary for the normal functioning of the body. The table below shows its nutritional value:

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Calorie content

The energy value of 100 grams of raw product is 134.761 kcal. Calorie content may vary depending on the processing method. Approximate parameters of energy value when cooked in one way or another are presented in the table below:

Frying Char in a frying pan is tasty and satisfying

In order for the char cooked in a frying pan to be tender, juicy with a crispy crust, you first need to go through all the main stages of its preparation: defrosting, cleaning, cutting, removing the watery smell. For cooking, fillet with skin is usually used.

After making several cuts in the skin and lightly rolling the fillet in flour, fry it on different sides for 5 minutes in a large amount of hot oil over medium heat. The main thing here is not to overcook the fish in the pan so that it does not turn out dry. The finished fillet can be poured with white wine.

Baking char in the oven

Medium-sized fish baked in the oven, in a sauce of wine and sour cream, will be the simplest preparation in 30 minutes. To begin with, the fish must be cleaned, rubbed with salt outside and inside, placed in a deep baking tray greased with vegetable oil and placed in an oven preheated to 180°C. The product must be baked for 20 minutes, periodically basting with the released fish juice.

After the time has passed, pour in half a glass of white wine and leave to simmer for another 5 minutes. Finally, add 200 grams of sour cream, extending baking for 7 minutes. Oven-baked Char goes well with a salad of fresh vegetables.

Salting red char fish at home

Salted red fish is considered a universal, healthy cold appetizer and goes perfectly with any vegetables. The salting process at home takes only 20 minutes. Place fish fillets in an enamel bowl, skin side up, sprinkle with a mixture of mixed ingredients, cover with film and set to salt for 2 days.

For regular salting per 1 kg of carcass you will need:

• sugar ─ 2 tbsp. spoons;
• salt ─ 1 tbsp. l.;
• a pinch of lemon zest;
• Sunflower oil, odorless.

Lightly salted char can be obtained by keeping it in salt for 8 hours. To make the fish softer and tastier, rub it with sunflower oil before salting. For a spicy taste, you can add pepper, bay leaf, and garlic.

How to salt fish at home - step-by-step recipe with photos

In this recipe I will tell you how to salt fish at home using the example of char. Char is a fish that belongs to the Salmon family. Loaches have tasty and tender pink or red meat.

As a rule, the fish are small in size and can easily be salted at home. Salting char in brine is not at all difficult; in this case, the fish will turn out tastier and more tender than salted with ordinary dry salting.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Options for stuffing char

So that for any housewife a fish dish is not ordinary and known to everyone, there are recipes that can become a source of pride for her. A hearty, healthy fish dish can be prepared quickly and at lower cost if you use one of the most delicious cooking methods.

With ham and vegetables

The most accessible and simple recipe for beginner housewives. Clean a medium-sized fish, remove the head, rinse the fins under running water. After drying the carcass with a napkin, add salt and pepper, sprinkle with lemon juice, and leave to marinate.

Required ingredients:

• loach ─ 1 kg;
• sweet pepper ─ 5 pcs.;
• ham ─ 250 g;
• lemon ─ 1 pc.;
• pepper, salt, dill, oil.

Finely chop the ham, sweet peppers, onions, and dill and mix. Then grease the fish with sunflower oil and stuff it with the resulting mixture. Make cuts on top to place lemon slices. Bake the fish on a baking sheet greased with butter in the oven at 180°C for 20 minutes.

Kamchatka char stuffed with shrimps

Clean, wash and salt 1 kg of fish. Make slanting cuts on the top and insert lemon slices into them. For the filling, fry finely chopped onions and mushrooms in butter until tender, boil 150 g of shrimp in salted water, peel and separate into fibers.

Mix all the products and place them in the prepared carcass. Place the fish on a greased baking sheet, sprinkle with pepper, pour olive or sunflower oil, and sprinkle with breadcrumbs. Bake in a moderately hot oven for 30 minutes.

Char with cheese and almonds

The recipe for baked char with cheese and almonds will not leave even an avid gourmet indifferent. To begin with, the fish must be carefully gutted, the fins trimmed, the gills removed, and thoroughly washed under running cold water. Then add salt, pepper, lemon juice and leave to marinate for a couple of hours.

For the filling, peel and chop almonds, grate hard cheese, finely chop the bread crumb and dill, add 2 tbsp. l. sour cream, salt and mix. Place the stuffed product in a baking dish, pour olive oil and white wine on top. Bake in a moderately preheated oven for 30 minutes.

Char fish with potatoes with mustard sauce

Small fish, gut, rinse, salt and pepper. For the filling, boil the potatoes and cut into strips, lightly fry the chopped onion in sunflower oil. Mix everything. Place fish stuffed with potatoes on the bottom of a saucepan, greased with oil, and pour mustard sauce over it.

Ingredients for sauce for 1 kg of fish:

• vegetable oil ─ 200 g;
• ready mustard, apple cider vinegar ─ 1 teaspoon;
• two egg yolks;
• salt, pepper to taste.

Mix the yolk, mustard and salt well. While whisking continuously, pour in slightly warmed sunflower oil in small portions. Add vinegar to the resulting mixture and stir thoroughly. The dish is baked in the oven for 30 minutes at 180°C.

Before cooking char fish, you need to check it for freshness. A pure sea or river product has a pleasant, sweetish algae smell. The fish's gills and fins are red, its upper cover is smooth and shiny, and it feels dense and elastic to the touch.

In the absence of characteristic indicators, the char is considered stale and it is unlikely that anything can be prepared from it. It is important to know that when cleaning and cutting fish, it is convenient to use only a sharp medium-length knife or special stainless steel kitchen scissors.

Sandwiches with lightly salted char

Char is a medium-sized fish with dense, tasty red meat. It’s very good (this is the most delicious way to prepare it), but char salted at home is also very good!

And if you bought this delicious fish and are wondering what to cook so tasty from it, I suggest you try 2 recipes at once - lightly salted red fish and Golets soup (it can be cooked from the remains of the fish formed after salting).

Using this recipe, you can prepare any other home-salted red fish (chum salmon, trout, pink salmon, salmon).

Ingredients for lightly salted char

• Char – 1 fish;
• Coarse salt – 2 tablespoons;
• Granulated sugar – 1 tablespoon;
• Ground black pepper – 1 level teaspoon;
• Lemon – 0.5 pieces;
• Vegetable oil – 1/3 – 1/2 cup.

It is convenient to use an oblong plastic container for salting (so that a whole plate of fillet fits), but you can also cut the fillet into pieces.

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There are things that I cook exclusively myself. For example, I salt and bake red fish - loach. This simple recipe can also be applied to other types of fish: trout, salmon, pink salmon. Of all the listed types of fish that I used, I personally liked salmon. But because The char showed good taste results, and the price is two times lower than the salmon, I am happy to buy it every week (starting in November). I usually take 3-3.5 kg, of which 2 kg. salt, bake the rest. My family is delighted with my culinary abilities (probably they are lying)! And so we take the fish, here it is...

Under running cold water we simply clean the fish as if scraping it with a knife, there are no scales, this is a big plus, nothing flies in different directions. It is better to clean the fish when it has melted, but is still tough; when white spots on the fish clearly appear, I consider the fish to be cleaned. Here you can see the fish has been cleaned...

Next, we cut the fish, cut off the tail, fins, head, and gut it.

Then I cut it into pieces of about 3cm and sort it into two plates. One for pickling, the other for baking.

I put a roasting pan with fish in a preheated oven, pre-salt and pepper the fish, sprinkle with lemon juice, coat with mayonnaise. After 10-15 minutes. A mind-blowing smell appears as soon as the top is baked and I take it out. It turns out this is a baked fish!

Salt the rest of the fish. For 1 kg. fish, take 2 tablespoons of salt and 1 tablespoon of sugar. I don’t add anything else, no bay leaf, no spices, I tried it in different ways, settled on sugar and salt (it doesn’t interfere with the taste of the fish itself). Mix salt and sugar thoroughly and sprinkle each piece of fish. Then we put it in an enamel dish, you can sprinkle it with sunflower oil (I now do without oil), cover it with a plate, and place a load on top. Tested several times, after 12 hours the fish is ready.

The fish should be salted in a cool place, I have it on the windowsill. That's all! Simple and fast, and most importantly DELICIOUS!!! Bon appetit!

WATCH A VIDEO ABOUT SILKING CHAR

A little about fish. Haddock is a fish of the cod family, suitable for preparing dietary dishes. Haddock meat contains 0.2% fat and 16% protein. The taste and smell of haddock meat is better than that of cod. In some European countries, haddock is valued more than cod. At home, haddock is used to prepare first and second courses and cold appetizers. Silver hake is a fish of the cod family, comparable to the White Sea navaga. Hake contains up to 4% fat and 17% protein. Thanks to the excellent taste and good digestibility of hake meat, dishes made from it are healthy for everyone. Fried silver hake is very tasty. Cod is a very good table fish. The fish has a pleasant taste, juicy texture, white meat free of coarse fibers. Cod meat contains 0.3 - 0.8% fat and 16% protein. Cod liver is a valuable product containing vitamins A, D, B. In households, cod is used for preparing first and second courses (cutlets, boiled, fried). Blue whiting is a fish of the cod family, one of the main fisheries. The meat of this fish has a pleasant taste and aroma, and also contains 0.4% fat and 17% protein. Blue whiting is used as a table fish, mainly for boiling and frying, and it is also suitable for making canned food in oil. Pollock lives in the Sea of ​​Japan, Okhotsk, Bering Sea and the eastern Pacific Ocean. Pollock meat has a very pleasant taste, it contains 0.9% fat and 15% protein. At home, fish can be used to prepare first, second courses, and cold appetizers. Navaga is a fish of the cod family and is a high-quality food product. In terms of its taste, navaga is superior to other fish belonging to the cod family. Navaga meat is tender, juicy and aromatic, contains from 0.3 to 2.7% fat and 18% protein. Thanks to its excellent taste and easy digestibility, navaga is suitable for preparing dishes for baby and diet food. In households, it is used mainly in fried form. Mackerel is a sea fish that occupies a special place. It has a high nutritional value, contains up to 24% protein, as well as 2 to 20% fat. At home, mackerel is best baked and stewed. Salted mackerel has a pleasant taste, and mackerel can also be hot or cold smoked. Mackerel meat has no small bones, the meat is tender, juicy, and tasty. Horse mackerel is one of the important fisheries in the Atlantic and Pacific oceans. Horse mackerel meat is dense, light gray in color. It contains 20% protein, as well as 1.5-13% fat. Horse mackerel is tasty both boiled and baked, fried. At home, stewed and fried horse mackerel dishes are very tasty. The horse mackerel broth turns out to be very rich. You don’t need much skill to prepare fish dishes; cook with pleasure. Fish dishes are popular in the everyday diet, this is explained not only by the high nutritional value and taste of fish, but also by excellent digestibility, as well as a positive effect on human health. Modern fish stores offer a wide selection of marine and oceanic fish species. Sea and ocean fish are valued as a source of animal protein. Fish contains nitrogenous extractives. Thanks to this, fish broths stimulate appetite and stimulate gastric secretion. Protein from fish meat is much better absorbed by the human body than protein from meat from other animals. Marine fish meat contains valuable minerals such as potassium, sodium, calcium, magnesium, phosphorus, and chlorine. The iodine and fluorine contained in sea fish are of particular value to the human body. For example, cod meat contains 25 times more iodine than beef. Also useful foods are marine invertebrates and algae. Invertebrate meat contains essential amino acids and vitamins. Sea kale contains many mineral salts, trace elements and various vitamins. River fish is also very popular. However, fresh fish is one of the most perishable food products. Fresh fish is recommended to be cooked as quickly as possible.

Series of messages “I COOK MYSELF”:
Part 1 - Bake and salt the Char. Part 2 - Homemade smoked lard. Part 3 - Boiled layer. Part 4 - Baked chicken. Part 5 - For any dish.

How to salt char (lightly salted red fish)

• Wash the loach, remove scales, trim off the fins, tail, and head. Rinse the belly and outside of the fish thoroughly. Do not throw away waste - the tail, fins, head and bones can be used to prepare a delicious red fish soup.
• Cut the fish in half lengthwise (with a large knife). Remove bones. Dry with a paper towel. Do not remove the skin.
• Mix salt and sugar. Pour a mixture of salt and sugar into the bottom of the pickling dish. Place layers of fillet, sprinkling them with the same mixture. It is not necessary to use all the salt and sugar, especially if you want lightly salted fish rather than salted and plan to eat it quickly. Cover the container with a lid and place in a cool place overnight.
• The next day, remove the skin from the fish (usually after a day it easily comes off the fillet). If it doesn’t work, cut the layer of fish in half without cutting through the skin and remove it first in one direction. Then - in another.
• Cut the cleaned fish into portions. Place them back in the container, sprinkle with ground black pepper, and arrange with thin slices of lemon (without seeds). Lightly press the fish and pour vegetable oil over it. Close the container with a lid and put it in the refrigerator for 2-3 hours.

Lightly salted char on a bun with butter and strong sweet tea will be very tasty. This lightly salted fish with potatoes is also delicious.

Char fish

Char fish, a member of the salmon family, has great nutritional value and its benefits in human nutrition are enormous. Recently, listening to the recommendations of doctors and nutritionists, people have been trying to introduce as many fish products into their diet as possible, replacing meat with them.

The most valuable fish varieties have always been considered red ones, in particular salmon.

But the variety of products on fish counters often misleads the consumer, who does not always know about the many varieties of painfully familiar and familiar fish.

That is why it is worth paying special attention to char, which is not always popular among people.

Char fish description

Char fish belongs to the salmon family, which is why it has red meat.

Based on research, its ancestor and founder of all types of char fish can be considered the Arctic freshwater char.

Currently, three main varieties are identified. And each of them has its own specific characteristics.

Passable loach

This species is the largest of all family representatives. Therefore, its weight can reach up to 15 kilograms, and its length can be up to 88 centimeters.

Externally, it is silver in color with a dark blue back and sides with light spots.

Often, migratory char is common in the cold rivers of Spitsbergen, Greenland, Alaska, Canada, Norway, Iceland, Murmansk, the Baikal basin, the lakes of the Alps and the Kola Peninsula, the Pacific basin, stretching along the Asian coast from California to Korea and along the entire coast of Siberia (the main rivers are Yenisei and Ob).

When a predatory fish goes to spawn in the fall or early winter (at least from 5–7 years of age), its color changes: its back becomes green-brown, and many orange and red spots appear on its silvery sides.

The spawning stage can last up to four years for anadromous char, after which it leaves rivers and lakes back to the sea.

Char feeds on small fish, and young animals prefer crustaceans, insects, and mollusks.

In lake living conditions, char easily eats smelt and vendace.

In the open sea, capelin, small cod and sand lance will not escape him.

lake char

This species belongs to the European sedentary variety, which was never specially imported by anyone.

Due to the existence of dwarf lake char, the size of the fish directly depends on the diet. Although, the most common individuals are six years old and 40 centimeters in length.

Typically, such char stays at a depth of more than forty meters in order to get the maximum amount of oxygen, is afraid of bright light, and is accustomed to hiding under tree trunks and in caves created by nature.

The main habitat of lake char is considered to be high-mountain cold lakes, which provide the opportunity for rapid reproduction without problems.

In appearance, this type of red fish is very similar to trout with a slender body.

At the same time, the coloring is influenced by the habitat of the fish, due to which:

• The back can be dark olive to green;
• The gray-blue sides are often interspersed with small specks of white or light yellow;
• The pink jaws are always bordered by a white stripe.

Today lake char is specially planted in water bodies. Fish experts take the species living in Lake Geneva as a basis.

Brook loach

The most common on sale and has a lower price is brook char.

It is too similar to trout and is characterized by:

• Brown back;
• White pattern and white-black border of the ventral, dorsal and anal fins.

At first, stream variation of char was observed only in America (or rather, in its northeastern part). At the moment, brook char has already confidently displaced European trout from its usual distribution areas.

As habitats, brook char, which leads a solitary, sedentary lifestyle, prefers places with clean water, fast currents, and a sandy or rocky bottom.

Due to the fact that the fish still has predatory family ties, during the daytime it is inactive and hides between stones, buries itself in sand or mud.

At night, active hunting begins. The main route of movement becomes the surface of snags and stones. The prey for fish are the larvae of stoneflies, caddisflies, chironomids and mayflies. Plant food in the form of algae is not ignored either.

True, the hot summer period becomes dangerous for brook char, because it lacks air and rises to the surface of the reservoir, becoming prey for birds and other predators.

But in winter it’s hard to find fish, because they go to the bottom, into holes and under snags, appearing only in the spring.

It is also worth noting that for all varieties of char the main positive point is the almost absolute absence of scales.

Composition of char fish

Despite the fact that many meat lovers are skeptical about the benefits of char fish, it is still necessary to fully evaluate the chemical composition. After all, it is this that forms the basis of all the beneficial qualities that this fish provides.

Thus, based on research, char contains:

• Proteins (about 20 g);
• Fats (omega-3s are especially valuable);
• Carbohydrates are completely absent;
• Water;
• Ash products;
• Cholesterol (no more than 60 mg);
• Fatty acids (linoleic, lauric, palmitic, myristic, palmitoleic, linolenic, oleic, stearic, arachidic);
• Amino acids represented by glutamine, arginine, leucine, proline, lysine, cystine, isoleucine, alanine, glycine, threonine and valine;
• Some B vitamins (pantothenic and folic acid, thiamine, riboflavin, cobalamin);
• Choline (important for enhancing mental activity);
• Retinol (or vitamin A);
• Tocopherol (vitamin E);
• Niacin (nicotinic acid);
• Phylloquinone (blood clotting vitamin K);
• Vitamin D is important for the osteoarticular system;
• Minerals necessary for the body in the form of selenium, magnesium, copper, phosphorus, iron, sodium, potassium, calcium, zinc, manganese.

In general, there are 45 biologically active substances.

The calorie content of 100 grams of such fish is neither more nor less, but 135 kilocalories.

In terms of the ratio of proteins, fats and carbohydrates, the information looks like this – 57/39/0%.

Benefits of char fish

Due to the rich presence of natural chemical elements, all types of char fish can help with the following when consumed regularly:

• Stabilization of cholesterol levels in the blood;
• Improving the condition of the musculoskeletal system;
• Obstructing the destructive processes of nerve cells;
• Improving the condition of the skin;
• Preventing blood clots in the arteries;
• Establishing metabolic processes;
• Maintaining visual function of the eyes;
• Improvement and strengthening of the cardiovascular system;
• Increasing the protective functions of the body (that is, strengthening the immune system);
• Active and effective removal of toxins and heavy metals;
• Bringing water balance back to normal.

Use of fish in cooking

Due to its unique taste and complete absence of scales, as well as the fact that it does not shrink in size during heat treatment, char is especially popular among chefs.

This freshwater fish of ocean origin is usually prepared in various ways:

• Fry (to do this, it will be enough to scrape the skin and rub it with salt);
• Bake;
• Make fish soup out of it;
• Smoke (it is believed that its red soft meat will beat any delicacy);
• Salt (lightly salted char is considered especially tasty).

Some boiled and fried char fillets, cut into small pieces, are used as a filling for pies, pancakes or dumplings.

For whole cooking, they try to take small carcasses (up to 1.3 kg, 40–50 cm long), supplied from European countries.

Damage to char fish

Among the main “harmful” indications for eating this fish are:

• Improper storage;
• Long-term storage;
• The fact of particularly severe freezing;
• Treatment with a special chemical coloring composition;
• Lack of necessary heat treatment.

How to select and store char fish

As a rule, char is sold frozen in stores. It can be bought fresh or chilled, perhaps only in char fishing areas.

Although this fish does not linger on the shelves, you still need to inquire about the shelf life when purchasing.

Also, when buying char, it is recommended to ask where the fish is from, sea or lake. The color of frozen fish should be silver-gray. Although depending on the place of fishing there may be a different color.

For frozen fish, the gills should fit tightly to the fish carcass, and the fins and tail should be intact.

Frozen fish should be stored in the freezer until cooked. Shelf life is no more than 6-7 months, provided that fresh fish is frozen.

It is recommended to store smoked or lightly salted fish for no more than 5 days in the refrigerator.

Table of nutritional value and calorie content of char fish per 100 grams

Source: https://edalekar.ru/ryba-golets.html

Cooking lightly salted red fish in pictures

Tools for cutting fish, fish board and containers for salting Loach on a fish cutting board. Secured with a clothespin. who holds her by the tail. Convenient to clean. We put the first plate in a container, then cover it with the second one, with the meat inside. Place the top plate on the bottom plate (skin side out). Remove the fish from the skin, helping with a knife. You need to cut the fish in the middle and peel the meat away from the skin. Separate the skin and fish meat. The fish is easily removed from the skin. Pieces of red fish without skin - put them back into the container, sprinkle with spices and top with lemon. Salted red fish in the container. Lightly salted fish Char. Delicious! Delicious fish sandwich! Sandwiches with lightly salted char

Bon appetit!

Home-salted red fish (char)

Char fish soup recipe

Char fish soup

You can make a very tasty soup from char waste.

• Wash all the bones and trimmings of the fish (and there are enough of them), put them in a saucepan and add hot water so that it covers the fish. When the water boils, reduce the heat, skim off the foam and cook for 10 minutes.
• Drain the fish stock through a colander into a new pan. Sort what remains in the colander: separate the meat (then return it to the soup), throw away the bones and waste.
• Add hot water to the fish broth (enough for everyone at home). Place potatoes (cut into small cubes) into the boiling broth. Cook until done.
• Return the fish pieces, bay leaves, allspice or black peppercorns to the soup. Add salt. After 3 minutes - turn off. The soup is ready!

You can add dill, sour cream or butter to the plates. A few drops of lemon juice will enhance the taste of the soup.

Fish spine, large bones, fins - the basis of a delicious fish soup! Preparing fish broth Separate the meat from the bones

Delicious fish soup made from char with sour cream and dill

Fish soups are best eaten immediately; the next day they are no longer as delicious as fresh ones.

Bon appetit!