Garfish: how to cook for a delicious dinner and snacks

Garfish are great for frying because they do not contain small bones and do not require pre-cleaning. Its internal structure is similar to hake and pollock fish, but the meat itself is tastier, richer and fattier.

It is very easy to prepare fried garfish at home; it does not require much effort or skill.
Have you tried garfish?

Yes 46%, 57 votes
57 votes 46%
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No 35%, 43 votes
43 votes 35%
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Read also: Catching bream from a boat using onboard fishing rods and rigging tackle using different methods
I will cook according to your recipes 19%, 23 votes
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I don't eat fish 1%, 1 vote
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Total votes: 124

11.05.2020

Yes 46%, 57 votes
57 votes 46%
57 votes - 46% of all votes
No 35%, 43 votes
43 votes 35%
43 votes - 35% of all votes
I will cook according to your recipes 19%, 23 votes
23 votes 19%
23 votes - 19% of all votes
I don't eat fish 1%, 1 vote
1 vote 1%
1 vote - 1% of all votes

Total votes: 124

11.05.2020

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Sprats

For the simplest sprat recipe you will need:

Garfish 1 kg.
Salt.
Spices.
Vegetable oil.

Cooking time 4 hours.

The garfish needs to be cut, washed, then cut into sticks. Place the garfish in a column in a deep and narrow saucepan and add oil. Please note that the oil in the pan, according to the recipe, should cover the garfish by 1 cm.
Turn on the lowest heat, add spices, pepper, cook for 3-4 hours, you can cook in the oven. When ready, carefully remove the fish from the pan and place on a surface lined with paper towels to absorb any excess fat.
Cool the sprats and serve cold with black bread.

Calorie content 1200 kcal, 80 g protein, 70 g fat, 15 g carbohydrates.

Caviar Ambassador

You need to carefully follow the recipe to make the caviar truly tasty and healthy.

You will need:

Caviar.
Salt.

Cooking time from 1.5 hours to 4 hours.

The main difficulty is extracting caviar from garfish.

The thing is that if you remove it carelessly, you can damage other organs, which will provoke the release of bile into the caviar and make it tasteless.
The garfish must be carefully opened, being careful not to touch the internal organs, and the caviar removed.
Next, you need to take a colander with a mesh so that the eggs can pass through it calmly. Rinse the caviar thoroughly, then rub through a colander. This will rid the caviar of everything unnecessary.
When the caviar is pureed, salt is added to the resulting amount. The amount of salt is determined according to the formula: no more than 3.5% of the total weight of the caviar. Salt is added to the caviar, mixed, rolled into jars and put in the refrigerator.
Depending on the amount of salting, the cooking time can take from one and a half to several hours.
It is recommended to consume caviar within a few days, as it is not canned and may spoil.

Calories 350 kcal, 15 g protein, 3 g fat, 2 g carbohydrates.

Fried

How to bake garfish:

Garfish fillet;
Flour;
Salt, pepper, spices;
Vegetable oil.

Cooking time for the garfish dish is 30 minutes.
Step by step recipe:

Wash the fish, remove everything unnecessary, cut into several portions so that it is convenient to fry in a frying pan. The cut fish should be soaked in spices, salt and pepper. Spices are chosen to your taste. When the spices are added, the fish must be thoroughly rolled in flour, this will give it a rosy appearance, preserving the juicy meat.
Pour vegetable oil into a frying pan, heat it up, and add the garfish. Cook until golden brown on both sides. Before serving, place the fish on paper towels to absorb excess fat. Rice or mashed potatoes are served as a side dish. This recipe can also be prepared in the oven, allowing for additional time.

Calorie content of baked garfish is 900 kcal, 60 g protein, 40 g fat, 7 g carbohydrates.

Garfish recipe

The garfish has a thin body elongated like an arrow and long jaws reminiscent of the beak of an ancient flying dinosaur - a pterodactyl. Some people call the garfish a needle fish. Although this is the name of a completely different fish, garfish is also called sea pike, the body of this fish has a greenish color, and its head literally glows in the dark. Due to the fact that the fish is simply saturated with phosphorus, the bones of the garfish also glow with a greenish tint. And this even scares some people, but this is a completely normal phenomenon and should not be frightened; phosphorus, on the contrary, is beneficial for the body. And the taste of garfish meat is incomparable. Sargan has excellent taste in any form.

Sargan scarf

Shkara is an ancient dish that is typical for many cities on the Black Sea coast, primarily Yalta, Balaklava and Odessa. Once while vacationing in Crimea, the Russian writer A. Kuprin called garfish shkara the most delicious dish prepared by ordinary fishermen in Balaklava. After all, this dish is best prepared by fishermen. Moreover, quite often right at sea on a longboat, because this dish should be prepared only from the freshest fish. Of course, his midges are made from garfish - this can be prepared not only from garfish, but, for example, from bluefish, red mullet or horse mackerel, but the classic is still a garfish midge.

Sargan itself is a fish with a fantastic taste, and if you prepare shkara from it, the dish will turn out to be incomparable.

To prepare shkara you will need 0.7 kg of fresh garfish, at least 3 onions, pitted olives, one lemon, fish spices, salt, sugar and ground black pepper.

This car has its own peculiarity: during cooking, the gar should be with its belly down and its back up. Also, each individual carcass should be pressed against each other as tightly as possible. Therefore, you need to take just enough to completely fill the entire pan very tightly. Sargan is a rather specific fish, and when preparing shkara here you can show a little imagination.

Gutted garfish should be rolled into rings and then secured with a toothpick. A sharp stick can easily pierce the belly of a garfish. Then fill the olives with small pieces of lemon along with the zest. Cut the whole onion into rings, or half rings. Next, place it on the frying pan in a dense layer and place the fish on top, also in a dense layer. After completing the preparation, let's start preparing the dish itself. And then you have to do everything quickly.

In the frying pan where our shkara will be cooked, you need to throw a large piece of butter and melt it over low heat, and put a bay leaf on the bottom of the frying pan and let it warm up in the butter for 1-1.5 minutes

Meanwhile, in the second frying pan, you need to grab the fish carcasses a little so that they take shape. Therefore, add a small amount of olive oil to the pan and heat it well. Dip the garfish rings there and fry, then 10-15 on each side. And after that we remove the toothpicks; after this the garfish will no longer be able to turn around.

Then place onion rings in a thick layer on the bottom of the main frying pan. And then place fish rings on this onion lining, and an olive stuffed with a piece of lemon is placed in each such ring. Then sprinkle the fish with spices and ground pepper and salt to taste. And at the very end, you need to add a small piece of butter to each garfish ring.

We again cover the top of the garfish rings with onion rings, and then squeeze the juice from the lemon on top of this onion. You also need to add water to the pan so that it barely covers the fish. You shouldn’t add a lot of water, because during the frying process the onion will also release some juice.

Then cover the pan with a lid and simmer over low heat for about 20 minutes. It is recommended not to open the lid while the shkara is being cooked. The thing is that when you turn off the heat and then remove the lid, you will feel such fragrant smells that they cannot even be conveyed in words.

In shkar you need to eat everything, including broth and garfish, and you will feel the truly fantastic taste of this magnificent dish.

Pickled garfish

To prepare such a dish you will need 0.5 kg of garfish, but only fresh, not frozen. 2 large onions, vegetable oil, 1 teaspoon sugar and salt.

The garfish should be cut into pieces about 5 cm long, the onion should be cut into half rings and put it all in layers in a glass jar, add a little salt to each layer of garfish and add sugar, add 2/3 tablespoons of vinegar to a 0.7 liter jar, and then add 3 -4 tablespoons of vegetable oil. For the first 2 hours, the jar should be turned over every 15 minutes, and then put in the refrigerator for 2 days and, if possible, turned over occasionally. After this period, pickled garfish can be safely eaten, enjoying the extraordinary taste of this dish.

Garfish on a vegetable bed

To prepare garfish on a vegetable bed, you will need 0.7 kg of garfish, 2-3 carrots, 75 grams of vegetable or olive oil. 5-6 onions, 6-8 tomatoes, paprika, ground red pepper and salt to your taste.

Before preparing the dish, the fish is cut, the tail and head are cut off, the fins are also removed, and then the internal organs. Wash thoroughly in water and then cut into portions. Next, add vegetable oil to the frying pan, where the garfish will be fried in the future.

The garfish should be fried on all sides until it is covered with a golden crust, and then prepare the vegetable bed.

First, carrots are grated on a coarse grater, then it will serve as a substrate. Then the tomatoes and onions are cut into rings, then the onions and carrots are placed in a frying pan and fried for several minutes. Tomatoes should be fried by adding a little water to the pan separately.

Next, a layer of carrots and onions is placed on a large frying pan, tomatoes are placed on top, and pieces of garfish are laid out on them. Each piece of fish is sprinkled with red ground pepper. Then the fish is covered with vegetables only in the reverse order. Then cover the pan with a lid and then set it on fire. You need to simmer this dish for about 20 minutes, adding paprika and salt to taste. When the dish is ready, it is laid out in portions on plates and served on the table along with a side dish. You can serve rice, stewed or boiled potatoes as a side dish.

Garfish dishes have an unforgettable delicious taste. Even just fried garfish in a frying pan or baked in foil will give you great pleasure.

How to smoke

It is easy to smoke a garfish, you will need:

Salt;
Dry wine;
Garfish 1 kg;
Pepper;
Wine vinegar;
Herbs, rosemary and basil.

Cooking time 2 hours.

Step by step recipe:

When choosing fish for this recipe, you should give preference only to fresh specimens. Thoroughly clean and rinse the carcasses, remove the head. There is no need to peel fish from scales; it will help smoke the meat and remain juicy.
Pour water into the pan, add pepper, spices, salt. Cook the contents for about 5 minutes, then leave to cool when ready. When the brine has cooled, add wine and vinegar.
Place the fish in a pan with brine and leave to marinate overnight in a cool place, preferably in the refrigerator. This will eliminate the unpleasant odor characteristic of this fish.
Next, rinse the fish with cold water, dry thoroughly, and send to the smokehouse. Pre-lubricate the grate with oil, this will prevent the fish from sticking to it during the smoking process.
The carcasses are laid out in such a way as not to touch each other and smoked at a temperature no higher than 90 degrees.
Once ready, cool to room temperature and ready to eat. It is recommended to consume within 1-2 days after smoking.

Calorie content 800 kcal, 50 g protein, 30 g fat, 4 g carbohydrates.

Cooking Far Eastern

To prepare you will need:

Sargan 800 g;
Onions 300 g;
Olives;
Lemon;
Butter;
Bay leaf;
Salt, pepper, spices.

Cooking time 40 min.

Gut the fish, wash it, roll it into rings. It is recommended to use toothpicks for fixation. Remove the zest from the lemon and cut into small pieces. The resulting small pieces of lemon must be stuffed into the olives.
Put butter in a frying pan, add bay leaf, heat for 2 minutes. Place the fish and fry each side for no more than 10 minutes until golden brown. Before frying, you need to remove the toothpicks so that the fish will keep its shape.
Chop the onion into rings and divide into 2 halves. Place the first half in a frying pan and place the fish on top of the onion. Place olives in each ring, add spices, salt and pepper.
Next, put butter on each garfish ring, put the second half of the chopped onion on top, and add a little water.
Reduce heat and simmer in this mode for no more than 20 minutes with the lid tightly closed.

Calorie content 1300 kcal, 80 g protein, 50 g fat, 20 g carbohydrates.

Garfish fish with vegetables

Fish on a bed of vegetables always turns out tender and juicy.

Ingredients:

garfish – 800 g;
carrots – 3 pcs.;
onions – 5 pcs.;
tomatoes – 7 pcs.;
vegetable oil – 75 ml;
paprika, pepper, salt.

Preparation:

Cut the fish into portions and fry until golden brown.
Coarsely grate the carrots, cut the onions into rings, and tomatoes into slices.
Fry onions and carrots. Stew the tomatoes in another frying pan.
Place half the vegetables in layers in a large frying pan, place the fish on top, seasoning it with spices. Place the remaining vegetables on the fish.
Simmer for 20 minutes.

Serve with rice or potatoes.

Garfish dishes have a unique taste and aroma, so you need to treat yourself to this fish at least sometimes.

Source: www.wday.ru

Long live pollock!

Ingredients: For 2 servings: pollock - 2 pieces, flour - 2 spoons, unrefined sunflower oil - 50 grams, refined sunflower oil - 50 grams, onions - 2 pieces, pomegranate sauce, pepper sauce, salt, pepper to taste.

Recently, pollock has appeared in stores again. In Soviet times, it was the most accessible sea creature, and everyone probably ate it for a long time. But times have changed, fish stocked up on the shelves, and pollock began to be slowly and unfairly forgotten. And today, adding a few new accents, we’ll try to cook pollock with onions and return it to our daily diet.

Reference: Perhaps our most ancient ancestors were well aware that pollock is a most valuable and nutritious product. Experts in the field of healthy nutrition claim that the benefits of pollock are significant if this fish is included in the human diet at least twice a week. Moreover, this low-fat variety of fish is also quite tasty. It is known that the benefits of pollock lie in the content of beneficial omega-3 and omega-6 acids, which reduce the risks of vascular and heart diseases. They help reduce cholesterol levels, protect cells and improve metabolic processes within every cell of our body.

So, how to cook pollock with onions? Defrost, cut off fins and tail. Cut the carcass in half, add salt and pepper and set aside for five minutes. Heat the frying pan, pour in 100 grams of sunflower oil (50/50 refined and unrefined), roll the carcass in flour and place in the frying pan. Fry for about five minutes on each side, and then put it on the back and belly to cook better. We take out the fish and add the onion, cut into rings, into the same frying pan. Ready. Place on plates and top with onions and remaining oil. Now pour plenty of pomegranate and pepper sauce, serve with a salad of fresh vegetables and begin tasting. The deliciousness is indescribable! Pollock with onions in bittersweet sauce can easily qualify for a ceremonial dish; it can be prepared not only on weekdays, but also can be used to decorate a holiday table. Moreover, the cooking time takes only 20 minutes per serving. Bon appetit, friends!

Source: sargan39.ru

Recipe for Baltic

Ingredients required:

Garfish;
Flour;
Salt;
Lemon;
Vegetable oil.

Cooking time 15 min.

First cut and wash the fish. Sift flour, mix with salt. Dip the fish in flour. Pour oil into a frying pan, heat to the desired temperature, add fish. Fry on each side for no more than 5-6 minutes.
Cut the lemon into 2 parts, squeeze the juice from the first half onto the fish in the frying pan, on both sides. When ready to remove the fish, place on paper towels to absorb excess fat.
Serve with a side dish of rice, mashed potatoes or vegetable stew. In its pure form, it is served with half a lemon, the juice from which is squeezed onto the already prepared fish.

Calorie content 800 kcal, 60 g protein, 40 g fat, 7 g carbohydrates.

Varieties

Garfish has quite a few varieties, but the most common are the Pacific and Black Sea species. These two species have practically no external differences, but they differ in habitat. The Black Sea garfish mainly lives in the Black Sea (as can be seen from the name of the species). It can also be found on the shores of the Azov and White Seas, but much less frequently. The Pacific inhabitant is a more thermophilic fish and prefers the waters of Japan and Korea. It is quite easy to distinguish the Pacific garfish from the Black Sea one. The Pacific has a long bluish stripe on its body that extends from head to tail.

The Black Sea garfish is a schooling fish (unlike the Pacific one), which is a subspecies of the European family. The Black Sea inhabitant has a rather interesting coloring. The entire part of its body, except for the tail and lower part of the belly, is colored light brown or brownish. The lower part of the belly is covered with small scales that extend behind the head.

Dried for beer

Smoked garfish can be made at home.

You will need:

Bay leaf;
Garfish;
Ground pepper;
Salt.

Cooking time 1.5-2 hours.

Mix all the spices thoroughly, clean and rinse the fish. Carefully coat each individual piece of fish with spices inside and out. When the procedure is completed, place in a separate plate and refrigerate for 2-3 days.
After time, it is necessary to thoroughly rinse the fish, this will allow the garfish to dry better and remove excess salt and other spices. Place the washed mixture on paper napkins to absorb excess moisture. Dry the garfish in the smokehouse for 1.5-2 hours.
Please note that it is recommended to use fruit wood as “fuel” for the smokehouse, since wood affects the final taste of the dried fish. Smoked garfish goes great with beer.

Calorie content 700 kcal, 40 g protein, 15 g fat, 4 g carbohydrates.

Benefits, harms and calories

Garfish fish has many beneficial properties. It contains the following substances:

iron;
phosphorus;
iodine;
vitamin B;
Omega-3 fatty acids.

Regular moderate consumption of garfish helps moisturize the skin and prevent its aging. In addition, fish has a beneficial effect on the functioning of the heart and blood vessels, improves blood circulation and prevents the development of thrombosis.

100 g of smoked garfish contains 139 calories.

But despite all the positive properties, garfish is not recommended for people with disorders of the urinary system and problems with the digestive system. Experts recommend limiting the consumption of such fish for pregnant women and during breastfeeding.

Sargan in marinade

An easy recipe for garfish in marinade, which will be remembered for its outstanding taste. You will need:

Fresh garfish;
Onion;
Salt;
Sugar;
Vegetable oil;
Vinegar.

Preparation time 2 days.

Gut the fish, rinse thoroughly, peel and cut into strips. Peel the onion and cut into rings of medium thickness.
The fish is placed in the jar, then the onion, then the fish again, in this manner until the jar is full. Each layer of fish laid out should be lightly salted. If using a 0.5 liter jar, add 1 teaspoon of vinegar. Next, add vegetable oil so that it covers half the contents of the jar.
Close the container; for the first one and a half to two hours, the jar must be turned over regularly so that all the contents are thoroughly soaked. When one and a half to two hours have passed, the jar needs to be put in the refrigerator and smoked for two days. During this time, regularly remove and turn over so that the contents are soaked.
After time has passed, take it out and put it on a plate.

Calorie content 1500 kcal, 80 g protein, 80 g fat, 7 g carbohydrates.

Black Sea garfish: how to cook?

It's no secret that in the waters of the Black Sea there is an amazing garfish fish. What makes her unique is that she has green bones. Therefore, many are simply afraid to eat such exotic foods. After reading today's article, you will learn about the main features of this fish.

Appearance

It should be noted that the Black Sea garfish is a schooling fish, which is a subspecies of the European or Atlantic family. It has a long, slightly laterally compressed arrow-shaped body. One of the main features of this sea dweller is considered to be the presence of thin, elongated jaws that outwardly resemble a bird’s beak. On the top there is a frequent comb of sharp teeth that have a conical shape.

This fish is characterized by a contrasting color. It has silver-green, light silver or grayish sides and belly. The back, upper body and head are light brown or brownish-green. The entire body of the garfish, from forty to sixty centimeters long, is covered with small, easily falling scales that extend beyond the top of the head.

Features of reproduction

Individuals who have reached the age of five are considered sexually mature. From this moment on, they are capable of annual reproduction. The Black Sea garfish, a photo of which will be presented in this article, spawns in the spring. To do this, he swims away from the shore and descends to a depth of twelve to eighteen meters. The extended period of spawning is explained by the fact that eggs are released in small portions. This period begins at the end of April and ends in mid-August.

Small eggs, the diameter of which is about three and a half millimeters, are deposited on algae and other floating objects. All larvae and fry have sixty to eighty long threads, thanks to which they are attached to underwater vegetation. The development of eggs lasts from ten days to five weeks. It all depends on the water temperature. The first larvae staying in the coastal zone can be seen already in early June. Adult Black Sea gar fish differs from them in appearance, since young fish do not have such long jaws. By the end of the first year of life, the grown-up offspring acquire a typical appearance and sail away from the shores.

Black Sea garfish: how to catch?

The hunting season for this predator begins in October or November and lasts until February. For obvious reasons, schools of small fish try to hide in quiet, warm bays, so you need to look for them there. You can also try to catch them in the open sea.

However, experienced fishermen advise organizing fishing from piers or capes. Moreover, you need to throw gear and use such an object as a spinner for Black Sea garfish away from the shore. It is interesting that this cautious and timid fish looks for food almost on the surface. Therefore, to catch it, it is advisable to use the thinnest fishing line with an almost floating bait. As for the hooks, it is advisable to completely hide them in the bait.

How is this fish useful?

Let us immediately note that the Black Sea garfish is rich in many valuable substances, including iron, phosphorus, iodine and omega-3 fatty acids. Despite the relatively low cost, its meat is quite nutritious and quickly saturates the human body.

In addition, regular consumption of this type of fish helps to moisturize the epidermis of the skin and smooth out fine wrinkles. The B vitamins it contains have a positive effect on the cardiovascular system and improve blood circulation. This helps prevent blockage of blood vessels and the development of cancer.

Black Sea garfish: how to cook shkara?

This is one of the most favorite dishes of Crimeans. It consists of two layers of stewed onions, with sea fish hidden between them. Garfish is used as one of the components, which is perfectly suitable for this dish.

To prepare a restaurant version of shkara, you will need filleted fish. Garfish strips rolled up and secured with a toothpick are lightly fried in heated olive oil. This should be done no more than twenty seconds. After this, you need to remove the wooden sticks and place an olive stuffed with lemon inside each roll.

In a simpler, fishing version, this dish is prepared a little differently. Pre-cleaned and gutted garfish are cut into pieces. Place onion rings in a frying pan moistened with vegetable oil. Place fish (or olive rolls) on top of them. Sprinkle everything on top with salt, pepper, marjoram and rosemary, and then sprinkle with a little cooled, grated butter and cover with onion rings. Add a little water to the frying pan, cover with a lid and leave to simmer for twenty minutes.

Garfish with lemon jam

To prepare this dish you will need twelve peeled fish, two hundred and fifty grams of potatoes, two tablespoons of butter, ¾ cup of breadcrumbs, as well as a tablespoon of cinnamon and lemon jam.

Pre-boiled potatoes need to be mashed together with butter. Add cinnamon and lemon to the resulting mass. You need to stuff the fish (Black Sea garfish) with this mixture and fasten it on the sides with toothpicks or skewers. The fish dredged in flour are fried on both sides for one or two minutes and served with spinach.

Preparing snacks

The Black Sea garfish has small scales that are well separated from the body. Therefore, before serving with beer, it is not necessary to clean and gut it. Simply roll the fish in salt and leave for twenty minutes. After this time, the carcasses need to be hung upside down and wait until they wilt a little. This will take about twelve hours.

You can also make “sprats” from this inexpensive and tasty fish, the taste of which is not inferior to Baltic canned food. To do this, you need to take a previously gutted headless carcass and cut it into strips, the length of which does not exceed five centimeters. Then the prepared fish is placed in a deep narrow pan so that the pieces are arranged vertically. A pinch of salt, a few bay leaves and peppercorns are also sent there. Then the contents of the dish are filled with vegetable oil so that it covers the fish by about a centimeter. The pan is placed on low heat, covered with a lid and left for three hours. The finished dish is served chilled.

Hot dishes

Despite the fact that dried and smoked garfish are sold in southern markets, all its taste qualities remain not fully developed. It's best to try cooking it under marinade. A kilogram of fish must be cleaned, gutted, salted and fried in vegetable oil. Then pour three tablespoons of flour into a deep frying pan and fry it. After it acquires a creamy color, add two hundred milliliters of water, half a glass of dry white wine, salt, pepper, rosemary and a small amount of lemon juice or vinegar. The resulting sauce is boiled until thick, and then the fish is stewed in it. This dish can be served with any side dishes.

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