How and how much to cook sea and river perch after boiling

How long to cook perch until done?

In a saucepan until ready after boiling , cook the perch so that it turns out juicy and appetizing, and not dry, it is recommended for no more than 15 minutes. The fish is immersed in a pan only in boiling water with already salted water. To give the dish a pleasant aroma, dill, laurel leaves and black peppercorns are added.

In a multicooker , rinse the perch and place it on the bottom of the multicooker bowl, add water, add salt, pepper, bay leaf and close the lid tightly. The most convenient and successful mode is the “Quenching” mode. Duration 15 minutes.

In the microwave - place the perch in a heat-resistant container, pour water over the product so that it is completely covered with it, salt, add peppercorns, laurel leaves and cover with cling film. Turn on the device at full power. Cooking time: 10 minutes.

In a pressure cooker , cook the perch for 5-7 minutes. Place the fish at the bottom of the container, add water, add spices and set the “Porridge/Steam” mode.

In a steamer , the fish will be ready in 5 minutes. Salt the perch, put it in a product container, add laurel leaves, peeled onion, pour water into the liquid container, and close the lid.

Sea (red) - you need to cook until done for no more than 20 minutes. Let's study in more detail:

A carcass cut into pieces or fillet requires a maximum of 10 minutes of boiling over low heat.
When using the whole carcass, 15 minutes of boiling over low heat is required.
To create a flavorful broth, the fish is boiled for 15 - 20 minutes.

River perch should be cooked in a saucepan until tender for no more than 15 minutes. Let's take a closer look:

A carcass cut into pieces or fillet requires a maximum of 5-7 minutes of boiling over low heat.
When using the whole carcass, 10-12 minutes of low simmering is required after re-boiling.
For a rich soup, for example, fish soup, the carcass of river perch is cooked for 15 minutes.

Fillet of large perch (over 2 kg) requires cooking for 9-10 minutes, small carcass - up to 7 minutes.

Frozen - cooking frozen perch is no different from cooking fresh, because before lowering the carcass into the water, it is simply defrosted under natural conditions. Not in the water!

For fish soup - to obtain a rich, aromatic broth, just boil the fish for 15-20 minutes.

Signs of readiness

If you have doubts about whether the allotted cooking time is enough, you can check the condition of the red snapper during cooking. Here's what to consider:

After boiling, you need to turn the heat to low. There is no need to make the water boil in the saucepan. But you should not allow a state in which the boiling procedure stops.
After the set time has expired, you are allowed to look at the condition of the perch. If it is fillet meat, and it has completely turned white, acquiring a dense matte structure, then this means that it is completely ready.
If you want to properly boil a whole beryx, then you need to determine the readiness by taking one out and looking to see if it is easily separated from the ridge. If this can be done easily, the resulting boiled fish is ready to eat.

Do I need to clean perch for cooking?

Perch, like any other fish, requires cleaning. The most popular cleaning device is a knife. Holding the fish firmly by the tail, peel off the scales towards the head. There are two secrets that make this process easier:

Place fresh fish in the freezer for a short time, then it will be easier to get rid of the scales.
If you pour boiling water over the perch or dip it in boiling water for 2 seconds, this will also make the cleaning process easier. The main thing is not to overcook the fish in boiling water - then the skin will come off along with the scales.

How to select and prepare fish for baking

In a store or market, look for bright red perch carcasses. Lift up the scales and you will see white skin underneath. The fish should have bright fins and gills. Do not take perch with cloudy eyes and grayish gills, this is a sign that it is stale. If you buy fillets or headless carcasses, then study the color of the meat. A good fillet is white with a pinkish tint. If it is yellowish, then this is most likely an ordinary hake. Frozen fish should be flat, without a thick layer of ice.

How to clean sea and river perch from scales

When cleaning sea bass, be careful with the fins, because the needles contain poisonous glands. If pricked, the wound will bother you for several days.

Carefully remove the spiny fins, after which the fish is cleared of scales in the direction from the tail to the head.
Rip open the belly of the perch and remove all the entrails, paying special attention to the dark film on the inner surface of the abdominal cavity. Cut out the gills and eyes.
Rinse the cleaned carcass in cold water, then divide it into parts or cook it whole - it depends on the dish you are planning.

Benefits and harms

Sea bass meat is environmentally friendly, as it is found in the salty waters of the ocean. There are practically no parasites in it, which cannot be said about river perch.

Those who are on a diet are advised to use this product. High protein content, low fat content and polyunsaturated fatty acids will contribute to rapid weight loss. At the same time, it is not recommended to salt the meat of a deep-sea specimen due to the sufficient amount of sodium ions, but a few drops of lemon juice will come in handy.

It must be added that perch meat, due to its rich composition, should be eaten at least once a week by sick and weakened people, the elderly, pregnant women, nursing mothers and children.

However, it is important to remember that moderation is needed everywhere. Too frequent consumption of dishes based on perch meat should not be allowed to people with cancer, gout and excess calcium in the body. In addition, individual intolerance to the product can cause undesirable consequences, such as swelling or shock.

How to cook sea bass in a saucepan

When choosing a perch, you need to pay close attention to the eyes. Light and transparent eyes are a sign of the freshness of the product, the fins should have a red tint, and the scales should be without dimples.

Required components:

sea bass - 1 piece,
1.5 liters of water;
1 tsp salt;
Bay leaf;
black peppercorns.

Cooking step by step:

After cleaning and washing the perch, place it in a saucepan and add cold water so that it completely covers the fish plus 2 centimeters above it. Turn on the heat under the pan to maximum.
As soon as the water in the pan boils, reduce the heat to low to avoid excessive boiling. Strong boiling of the broth leads to its turbidity.
Add spices and seasonings.
Remove foam from the surface of the broth with a slotted spoon during the entire cooking process.
Cook the fish until fully cooked for only 10-15 minutes. Cover the pan with a lid.

The finished fish is laid out on a plate, if desired, decorated with herbs and served with your favorite side dish. Enjoy the incredibly tasty fillet of such a healthy fish. Bon appetit everyone.

Liver and health

Cooking for someone is much more pleasant than cooking for yourself))

Red sea bass is a tasty, healthy fish. It is not as bony as river fish, and is also much more tender and juicy. It is best to bake sea bass in the oven rather than fry it. Thanks to this, the fish will retain all its beneficial properties. There are different recipes for baked sea bass. If you use one of them, you will get a wonderful dish that will look amazing both on the holiday table and in the photo.

How to cook fish soup from river perch

Today we are preparing river perch soup. If possible, be sure to go to the lake and catch fish yourself. It is economical and plus you will get great pleasure from the process. Fish soup with river perch is hearty and healthy. One such soup can fill you up for half a day, because it contains a lot of healthy ingredients. Preparing river perch soup is very simple; the recipe is suitable for any novice cook.

Ingredients:

river perch - 10 pcs;
potato;
bulbs - 2 pcs;
carrots - 1 piece;
salt;
black allspice;
Bay leaf;
rice - 2 tbsp;
ordinary gauze.

Step by step recipe:

The first thing we have to do is sort the fish. We separate large perches from smaller ones. We will clean the fish and then boil it.
We clean the large perches, gut the small ones and cut off the head. We carefully gut the fish and place the caviar separately. The caviar can be salted and left. Then we throw it into the pan in which the fish will be cooked, it will be very tasty.
Let's move on to large perch - clean the gills and remove the fins. We will gut them too.
After this, wrap the gutted perches in gauze. Tie it in a knot and put it to boil in a pan of water.
The fish should boil for a long time until it is completely boiled into small pieces. Then we’ll take it all out, wring it out and throw it away.
Cut the carrots into small slices, divide the onion into 4 parts and chop the potatoes.
After 15 minutes you can see what’s wrong with the ear. It has already boiled, put it on low heat and leave it to boil for another 15-20 minutes.
It turns out that 30 minutes is enough for the perch to cook well. The fish turned out to be porridge, put it all aside.
Now put rice, carrots, onions and potatoes into the pan. Mix everything, add allspice, close and put on maximum heat. We are waiting for everything to boil.
Cook the potatoes until done and add the remaining onion at the very end.
Now add caviar and bay leaf.
Then we collect the pepper with a spoon; if we leave it in the broth for a long time, it will be too bitter.
The rice and potatoes are boiled, now we load the large gutted fish into the pan.
Don't forget to add salt to the broth during cooking. Let the soup cook for another 5-10 minutes.
Everything is ready, now you can pour the fish soup into plates. The caviar and perch were well cooked, resulting in a thick, rich broth.

The river perch soup turned out very tasty. We recommend eating the soup with black bread and butter; you can add some crackers to the plate.

What kind of fish is this?

Perch is gray, red or pink in color. It lives in the depths, so it has rather large eyes. Lives for about 15 years. It is not surprising that the weight of this representative can reach 20 kg, and the length can reach up to a meter. The back of the fish is decorated with a fin in the form of ten sharp rays.

Perch meat is particularly healthy. 100 grams contain a large amount of vitamins:

B1 and B2 – 0.11 mg each;
B5 – 0.36 mg;
B6 – 0.13 mg;
B12 – 2.4 mcg;
D – 2.3 µg;
RR – 4.8 mg;
A – 40 mcg.

In addition, the perch contains the following elements:

chromium – 55 mcg;
magnesium – 60 mg;
potassium – 300 mg;
calcium – 120 mg;
phosphorus – 220 mg;
iodine – 60 mcg;
cobalt – 30 mcg.

The calorie content is quite low, despite the rich ingredients. Per 100 grams there are from 103 to 137 kcal, depending on the cooking method.

How to cook sea bass soup

Sea bass is one of the most delicious fish that live in the seas and oceans of our world. Its meat contains various vitamins and minerals that are useful for the normal functioning of our body. Fish soup prepared from this type of fish is distinguished by its taste, the amount of healthy ingredients and its low calorie content.

Ingredients:

sea bass – 2 pcs;
water – 2 l;
onion – 1 piece;
carrots – 1 piece;
potatoes – 3-4 pcs;
rice – 2 tbsp;
salt;
black peppercorns – 3-4 pcs;
bay leaf – 1 piece;
parsley;
- dill.

You need to take medium-sized fish, either fresh or frozen. In case of frozen: pre-defrost, and start cooking after complete defrosting. If the fish is fresh, carefully remove the entrails and head; they are not needed for this recipe.

Cooking method step by step:

Thoroughly clean the sea bass of scales and trim the fins with scissors. After cleaning, rinse well under running water and cut into arbitrary pieces.
Place a saucepan of water over high heat until it boils.
Prepare vegetables: peel potatoes, carrots and onions.
Rinse the rice under running water 5-7 times until the water runs clear.
After the water boils, add sea bass cut into pieces to the boiling water.
After the water boils, reduce the heat to low and cook for 5-7 minutes. If foam forms, remove it immediately from the surface of the water.
After the specified time, remove the perch from the pan. Wait until the fish has cooled, disassemble it into meat to get rid of bones.
Place the washed rice into the boiling broth.
Cut vegetables: carrots into strips, onions into small pieces, potatoes into cubes.
After waiting for the fish soup and rice to boil, add chopped carrots and onions to it.
Boil again until boiling and add chopped potatoes.
After boiling, boil the vegetables for 15 minutes.
Then add black peppercorns and bay leaf.
Prepare the greens: rinse thoroughly and cut into arbitrary pieces.
Add the prepared greens to the ear.
Next load the perch meat separated from the bones.
After all the ingredients have been submerged, salt the fish soup to taste and boil for another 10 minutes.
Turn off the burner. Let the soup brew for 15 minutes and serve!

This is delicious! After a festive table with this fish soup, guests will be full and completely delighted.

Features of selection and cleaning

When purchasing a carcass, generally accepted rules apply to the selection of any other fish. You need to pay attention to the eyes - they should not be cloudy. The gills of fresh fish are red. When pressed, the flesh is elastic and pliable. When choosing a frozen carcass, consider the membrane that is located between the spines. It shouldn't crumble. If you see even a little fragility, refuse to purchase.

Cleaning fish is not as complicated a process as it might seem. Most often on the shelves you can find an already gutted carcass; it is recommended to buy it for those who are disdainful of cleaning fish or simply do not want to do it. In other cases, processing must begin by removing the fin. Sharp thorns are poisonous, and a prick from their tip can have very disastrous consequences. Approach the process responsibly, wear gloves, act carefully.

Next, pour boiling water over the carcass so that the scales subsequently peel off well. Remove it using a fish scaler (a special device sold in hardware stores). Start brushing from the tail and move towards the head. Then remove the remaining entrails from the perch and rinse under running water.

If you bought the product chilled and decide to cook it whole, cut out the gills from the head and remove the fin. Rip open the belly with a sharp knife and remove the entrails. After this, the perch will be ready for cooking.