Whitefish – delicious and simple dishes with affordable recipes

Fish

Whitefish turns out to be very tasty if you use time-tested recipes. You can also experiment in creating newer, original treats, because the flesh of this fish lends itself to any cooking method - frying, baking and even salting.

Whitefish - what kind of fish is it?

Very popular and widely used for industrial purposes, cosmetology and cooking. Whitefish is a product that, due to its ability to have a positive effect on the body, is recommended for consumption by women during pregnancy and lactation.

Whitefish is classified as salmon, although it has white meat. The size of the carcass depends on the characteristics of the type and its habitat.
Asian, European and American waters are rich in fish. It is found in Alaska, but the highest population size is in the territory of the Russian Federation - Transbaikalia, Anadyr, Kolyma, the Yenisei and Ob rivers.
High fat content will not cause harm and extra pounds. Whitefish fat has the property of being quickly digested. The main benefit of the fish delicacy is its low calorie content. There are no more than 145 kcal per 100 g of product. The nutritional value:

proteins – 18.0 g;
fats – 7.5 g;
carbohydrates – 0.0 g.

Due to its high protein content and lack of carbohydrates, it is recommended for people on a diet.
Recommended in small quantities for children due to its high vitamin D content.
Start feeding your baby with delicacy no earlier than one year.

A little about the harm and benefit

As with any product, you need to be attentive to the quality of the whitefish. It depends on what you get from fish: harm or benefit. Those who are allergic to seafood need to be extremely careful when introducing whitefish into their diet.

We also recommend reading:

Bleak fish: description of where buckle, sintya, and whitefish live List of fish: whitefish species muksun, omul and vendace Smelt fish: benefits and harm, habitat, preparation Shamayka is an unusual fish

If you purchase from an unknown place or from an unreliable seller, be sure to carry out high-quality heat treatment: boil, fry or bake. Why?

Firstly, whitefish is a fatty fish; in addition, it is a perishable product. If you are unsure of the seller and do not understand fish very well, then there is a possibility of buying a stale product, which can lead to poisoning.
Secondly, whitefish, like other types of fish, are susceptible to infection by certain parasites, if any are present in the reservoir. Unreliable sellers may sell fish caught in contaminated water bodies. To avoid invasion, heat treatment is necessary.

If you are confident in the freshness and safety of the purchased whitefish, then you can use cold cooking methods to preserve the nutrients as much as possible.

The benefits of whitefish fish are an indisputable fact, recognized by both official and traditional medicine. The chemical composition of fish meat of this breed includes many useful substances and vitamins, among which there are omega acids that are so necessary for everyone. The calorie content of fish per 100 g is 88-100 kcal. The fats contained are easily absorbed by the body.

Whitefish - recipes

An important question for housewives is how to cook whitefish deliciously so as not to spoil the dish.

First, the carcass is cleaned of entrails and scales and washed under cold running water.
To preserve the healthy composition of fish, it is better to boil it in water or steam; any method of baking and stewing is also good.
Instead of salt, you can safely use weak soy sauce. It will add an unusual taste and make the dish even healthier.
Whitefish is a recipe that can be adapted for cooking in a steamer, slow cooker, oven and grill.

Whitefish in the oven

Many housewives will appreciate the method where whitefish, recipes for cooking in the oven, are implemented quickly and simply. There is no shame in putting this dish on the festive table - the guests will be very pleased. The recipe is so interesting that even a picky gourmet will find unique and special savory notes.

Ingredients:

fish, lemon, carrots - 1 pc.;
cilantro, fresh mint – 25 g each;
onions – 2 pcs.;
garlic – 10 cloves;
olive oil.

Preparation:

Clean the fish, gut it, chop the vegetables.
Line a baking dish with foil and grease it with oil.
Place a third of the vegetables and herbs on top. Place fish salted and peppered on both sides.
Place a third of the greens and vegetables inside the fish.
Make three diagonal cuts and place lemon slices there.
Spray with oil and sprinkle with remaining ingredients.
Wrap the carcass in foil. Whole whitefish is baked in the oven for 40 minutes.

Fried whitefish

Experienced housewives know what kind of fish whitefish is, how to cook it deliciously in a frying pan so that the meat remains tender and the outside is crispy. A whole small carcass is cooked in a regular frying pan for half an hour, 15 minutes each. on each side, on a grill pan - one and a half times faster. If you fry fish, chopped into pieces, then for 7 minutes. to the side.

Ingredients:

whitefish – 1 kg;
salt – 1 teaspoon;
black pepper – 0.5 teaspoon;
vegetable oil – 5 tbsp. spoon;
flour – 4 tbsp. spoons.

Preparation:

Cut the fish, rub with salt and spices.
Leave for 15 minutes.
Roll in flour.
Place in hot oil.
White whitefish fish is fried on both sides until golden brown.

Fried whitefish

I really love fish, any kind, red and white, sea and river. It just so happens that we rarely eat it - well, it’s easier to buy meat or chicken than to find good fish here, and if it’s river fish, we’ll also have to tinker with it by cleaning and gutting it. And it would seem that living on the Volga, you can do it every day, but nothing like that. You don’t always have time to get to the market, and there isn’t always what you want and what suits you. And so I walk through the supermarket and see such a bright red price tag - Yakut whitefish, and such an average, even, beautiful fish. And my heart began to beat with anticipation, because whitefish is such a memory that ah.

My friend and I once traveled to Solovki by train, and at the next station, not far from Petrozavodsk, in Karelia, on the platform they were selling various fish - smoked, fried, dried. We bought three different types of fish, but I remember the smoked whitefish. It was something - they almost ate the newspaper in which it was wrapped. This fish was new to me, but a friend was familiar with Sevan whitefish, the one in Armenia, and he says that he has never eaten a better fish except this whitefish. I am inclined to trust him in this matter, but being in Armenia, I was not able to try whitefish, but that’s another story. In the meantime, we need to taste the Yakut whitefish and fry it.

— whitefish 1 piece — 50 grams of flour for breading — salt — SMP — vegetable oil for frying

This is the Yakut whitefish reindeer. Not very large, but so round, the shape resembles a large mullet. The scales are large, so you need to clean them carefully; if in the sink, then place paper towels on the bottom of the sink - this way the scales will remain on them and will not run away to clog the pipes. Clean, gut, rinse everything inside.

Since my plans did not include cooking the fish soup, the tail and head were given to local barn cats for tasting, and 3 medium pieces of fish were left for frying. I didn’t cut or cut out the fins, my husband asked for as much naturalism as possible in this dish :) My husband, of course, is also a lover of naturalism, serve him everything like this, even sushi from the brovary, when we were passing through there in the summer, he ordered a whole carriage of it and a small cart, as long as it’s tasty and natural, yes.

Next we prepare the breading. Mix flour with salt and pepper. Dredge the fish in flour with spices. Heat a frying pan, add oil and wait until it heats up over high heat.

As soon as the oil is hot, add the fish there. Leave the heat high and fry the fish for a minute on each side until browned. Since my pieces were rather square, I fried them on four sides, turning them over

This little thing in the frying pan is actually caviar. Very tasty, it’s a pity that it’s not enough. You can reduce the heat a little and fry, turning, for another 5 minutes. You can cover with a lid, turn off the heat and let it simmer, but then we risk losing that delicious crispy crust. Therefore, I simply resign myself in advance to the fact that for ten to twelve minutes I will stand at the stove and turn the fish over

You can serve it hot and crispy, but in principle, cold, the fish does not lose its delicate taste

Whitefish is a relative of the salmon species, although its meat is white. The value of the taste and beneficial properties of whitefish can hardly be overestimated. The fish cooks quickly and is tender and juicy due to its high fat content. However, 1 kg of whitefish meat contains no more than 900 kcal, so the fish is suitable for dietary nutrition - after all, with a side dish of vegetables, one serving will weigh at most 200 kcal.

Ingredients:

1 kilogram of whitefish;

50 milliliters of olive oil;

30 grams of fresh parsley;

1 lemon;

30 milliliters of vegetable oil;

salt to taste.

Cooking method:

Rinse the fish, gut it if necessary and cut crosswise into 5-7 centimeter pieces. Chop the parsley and cut the lemon into slices.
Heat a frying pan with oil at a high, but not maximum temperature.
Salt and pepper the fish slices on one side, place the seasoned side to fry in the oil, sprinkle generously with parsley and add lemon slices. Cook for about 5 minutes. Then pepper and salt the raw side, turn over and cook for another 3-4 minutes.

It is best to eat fried whitefish hot; for garnish, choose fresh vegetables - cucumbers, shredded red cabbage seasoned with butter, as well as lettuce.

Fried whitefish is a great dish that is suitable for both lunch and dinner. It is quite possible to treat guests to them and simply please the household.

Stuffed whitefish

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

Ingredients:

whole fish – 1.5 kg;
chopped shrimp – 250 g;
celery stalk – 1 pc.;
crackers – 80 g;
onion – 50 g;
broth – 125 ml;
parsley – 20 g.

Preparation:

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

Steamed whitefish

For dietary nutrition, you can learn how to steam whitefish; the dish will turn out tasty and aromatic if you put herbs, spices and bay leaves on the grill. The process and time depend on the size, 10 minutes is enough for steaks. on each side, for a whole carcass - about half an hour. You need to add salt at the end, then the fillet will be juicier.

Ingredients:

whitefish –1 kg;
ginger root – 1 pc.;
garlic – 1 clove;
oil – 1 tbsp. spoon;
soy sauce – 1 tbsp. spoon;
black pepper - to taste.

Preparation:

Wash the fish and sprinkle with spices.
Crush ginger and garlic and grate.
Pour oil and sauce over the carcass.
Cook in a double boiler for 30 minutes.

How to steam whitefish

This is the healthiest whitefish recipe of all those proposed in the article; it is suitable even for a diet or children's menu.

Ingredients:

fish (three pieces of 200 grams each);
tomato paste (20 grams) or tomato pulp;
flour (1 tbsp);
fish broth (100 ml);
garlic (1 clove);
spices (salt and pepper) - to taste;
greens (for decoration) - of your choice;
onions (20 grams);
carrots (20 grams).

Preparation:

clean, gut the fish, cut off the head and tail, cut into small pieces;
place in a steamer for 30 minutes;
cook fish broth using fish heads and tails;
grate the carrots, chop the onion and fry in a saucepan (2-3 minutes), add tomato paste and simmer for another five minutes;
in a separate frying pan, dilute the flour with fish broth, bring to a boil and reduce heat;
mix the frying with fish broth, spices and vegetables, bring to a boil;
Pour the resulting mixture into the fish in a double boiler and simmer for another 5-7 minutes;
Sprinkle the finished dish with herbs.

Boiled whitefish

Now that dishes prepared by slow simmering are at the peak of popularity, discussing the topic of how to cook whitefish is especially relevant. The proposed option is very interesting. Without plunging into the broth, the fillet with lemon slices simmers on a wire rack, where it acquires a silky, moist, not soggy texture in 20 minutes.

Ingredients:

whitefish fillet – 450 g;
vegetable broth – 180 ml;
basil and parsley leaves - 20 g each;
lemon slices – 6 pcs.

Preparation:

Fill the pan with water.
Place the fillet, cook for 20 minutes.
When ready, add lemon, basil, and parsley to the water.

Smoked whitefish

Fans of unusual fish recipes will appreciate the proposed option for using this delicious product. Hot smoked whitefish is prepared in the oven at home. The fish must be marinated in advance with light salting. Whitefish (steaks or fillets) are washed, dried and sprinkled with salt. The proposed recipe is designed for a small carcass up to 1 kg.

Ingredients:

whitefish – 1 kg;
salt – 2 tbsp. spoons;
sugar – 1 tbsp. spoon;
liquid smoke – 1 teaspoon;
black pepper – 1/2 teaspoon;
cloves (buds) – 2 pcs.

Preparation:

Mix all the ingredients for pickling, add a small amount of water, boil and cool.
Pour the marinade over the fish and leave for 2 days.
Rub the fish with liquid smoke and wrap in foil.
Place the baking tray with fish on the top level.
Cook at 170°C for 1 hour.

How to cook whitefish

Whitefish or whitefish belongs to the genus of ray-finned fish from the salmon family, which has more than 60 species. Two species are listed in the Red Book of Russia - Bauntovsky and Volkhovsky. The fish reaches 80 cm in length, and its body weight can be more than 8 kg.

The diet of whitefish consists of plankton and small fish and fry. This is the main commercial fish in the northern lakes and rivers of Yakutia and the reservoirs of the Southern Urals. Its fillet is white, very fatty and healthy (rich in vitamins A and B, micro- and macroelements, minerals and protein).

In addition, it is low-calorie, 100 grams of the product contains 88 kcal, and hypoallergenic. Whitefish is recommended for pregnant women, as it is rich in folic acid and iodine, which has a beneficial effect on the development of the child.

It will also be useful for people with diseases of the endocrine system and pancreas.

Recipes for preparing whitefish are very diverse; they involve not only traditional methods - boiling and frying, but also smoking, drying, and salting.

You need to have certain cooking skills in order to fully preserve the usefulness of the product during cooking and the delicate structure of the fillet.

Below are several recipes for preparing whitefish with photos. They are quite simple, but at the same time original.

Whitefish prepared according to a traditional Russian recipe

In this case you will need the following ingredients:

whitefish (1 carcass);
spices (salt and pepper) - to taste;
potatoes (7-8 pcs.) - preferably young;
tomatoes (2-3 pcs.).

clean the fish and remove the entrails, and cut off the tail and head;
remove excess moisture with a paper towel;
make cuts on the sides of the carcass, salt and pepper;
spread the foil, grease with sunflower oil and surround the fish with potatoes and tomatoes;
carefully wrap the edges of the foil towards the center and place in an oven preheated to 200 degrees Celsius, baking time - 45 minutes;
15 minutes before the end of cooking, open the foil (this is necessary to form a golden crust) and bake at a temperature of 250 degrees Celsius.

Salted whitefish

Among the wide range of variations of marinated appetizers, one of the most delicious and original can be identified - whitefish salted in oil. The amount of the latter may differ from that stated in the recipe depending on the selected dishes and the density of the fish slices placed in it. The denser the product is packed, the less oil will be needed.

Ingredients:

whitefish – 2 pcs.;
salt – 80 g;
sugar – 80 g;
water – 1 l;
vinegar 20% – 90 ml;
laurel – 2 pcs.;
peppercorns – 10 pcs.;
oil – 200 ml.

Preparation:

Make the marinade by mixing water with all the ingredients.
After the mixture boils on the stove, turn off the heat and let the brine cool.
Clean and gut the fish, cut it into pieces, add to the marinade, leave for 5-6 hours.
Transfer the fish from the marinade to a suitable container, pour until covered with oil, and let stand for 2 hours.

Variety of cooking methods

Catching whitefish on an industrial scale is permitted only under a license on the lakes where it is bred. This happens because this fish is a representative of valuable species. But whitefish is not only valuable and healthy, it is also delicious. Its meat is very tender, therefore it is widely used in nutrition.

Since whitefish is almost universal, its preparation recipes are extremely diverse. All whitefish dishes will turn out tasty, and many will be healthy. But in any case, cooking begins with cleaning the fish from scales.

Whitefish is easy and quick to clean. The exception is a fish that has become weathered. If the scales have already dried, then you can put the fish in lukewarm water - after 5-10 minutes the problem will be solved. To remove scales without a special device, you can use an ordinary spoon. It is better to choose the size of the spoon depending on the size of the scales and fish. A dessert spoon with a sharp edge works well for whitefish (a teaspoon for peled). It is better to brush with movements with slight pressure, from the tail to the head, slightly obliquely. There is only one way to cook uncleaned fish: by salting.

Pickled whitefish

There are many options for how to marinate fish at home. The “gravlax” salting is very popular, when filleted fish with skin is sprinkled with equal amounts of salt and sugar, pepper and dill, wrapped in film and kept in the cold under pressure from 12 hours (weak salting) to 48 hours (strong). Optimal (medium salting) lasts 36 hours.

Ingredients:

salt – 250 g;
sugar – 250 g;
dill – 30 g;
white pepper – 10 g;
whitefish fillet with skin – 1 kg.

Preparation:

Combine salt, sugar, dill, pepper.
Rub the fish with the mixture, wrap in film and keep under pressure in the cold for 12 hours.
Turn over and keep for another 24 hours.
Rinse, dry and refrigerate open for 10 hours.

Hot smoking

There is nothing complicated in preparing hot smoked whitefish.

Before smoking, the fish is salted. The carcasses are rubbed with salt first from the inside, then from the outside. Pour some of the salt into the gill cavities. Place on a layer in a container, sprinkle evenly with salt and add another layer on top. Place in the refrigerator for 8-10 hours.

Salting whitefish

After salting, wash off excess salt, blot with a paper towel, and dry outside for 10-24 hours. Prepare the smokehouse.

Sawdust or chips from alder, beech, ash, and apple tree branches are laid out in an even layer in the smoking chamber. Sprinkle them with water to prevent fire, cover them with a tray under the draining fat.

Install gratings under semi-finished products, lubricate the rods with refined sunflower oil. The carcasses are placed on them belly down, leaving gaps of at least 1 cm between them so that the fish is evenly smoked on all sides.

Hot smoked whitefish

Place the smoking chamber on a heating source - stove, fire, barbecue, burner. Smoke at a temperature of 80-120 °C for 20 to 40 minutes.

At the end of the smoking process, the lid is removed and the smoked meats are cooled without removing them from the grates. Hot smoked fish may fall apart when warm.

After cooling, the carcasses are left in the air for several hours for ventilation.

Important! The smoking chamber must be washed after each smoking. Otherwise, during the next smoking, the smoke products deposited on the walls will burn and be absorbed by the smoked meats.

Another simple recipe for smoking whitefish is instant fish.
Fresh whitefish is processed and salted with a small amount of salt for 20 minutes. Sprinkle with fish seasoning and place green dill in the abdominal cavity. Hot smoke (see above) for 20 minutes. The lid must be well sealed. Readiness is determined by white eyes, a smoky aroma and pulp that easily separates from the bones.

Cool without removing from the chamber with the lid open. Leave in the air to ripen and serve.

Dried whitefish

If you want to learn how to dry fish, here is a suggested option for beginners. Connoisseurs note an amazing range of aromas; this bouquet depends on the marinade. Knowledgeable chefs recommend a dry marinade rather than a liquid one, then the carcasses will be stored longer. There is nothing complicated in the process itself; the fish is sprinkled with spices and dried in air, covered with gauze soaked in vinegar.

Ingredients:

whitefish – 500 g;
salt – 100 g;
coriander – 20 g;
dry dill – 20 g;
dry basil – 10 g;
cumin seeds – 10 g.

Preparation:

Clean the fish and cover with a mixture of salt and herbs.
Leave for three days.
Rinse under running water and dry.
Place it on the nylon through the eyes.
Hang to dry.

Whitefish dishes

This fish does not cause allergies, with the exception of those with intolerance to sea food. In the absence of contraindications, the delicacy can be consumed when the level of immunity is reduced. Whitefish fish is very tasty, and many chefs want to know how to cook it using simple recipes. The methods are very diverse.

Fish has a universal purpose. The easiest way to prepare it is by frying.
Whitefish meat will be tender and delicate if baked with an amazing Italian-style sauce.
Fish baked in the oven is many times healthier than fried fish, due to the lack of oil. You can enhance the effect by using foil or a sleeve. You can use any heat-resistant form. In 10 min. The lid or package is opened and cooked until the crust is fried.
Salting fish is not difficult. But you need to take into account important nuances to make it delicious. Representatives of salmon and whitefish are considered the most suitable individuals for salting. It is important to use coarse salt; it dries out the meat, as it takes a long time to dissolve and draws out moisture. As a result, the pulp will be denser and preserved better.

How to salt whitefish?

Salting fish at home is not difficult. However, it is important to take into account some nuances to make it delicious. The most suitable fish for salting are representatives of salmon and whitefish. Use coarse salt; it can dry out the meat, as it takes a long time to dissolve and draws out excess moisture. As a result, the fish will be denser and preserve better. Use sugar, it enhances the taste and serves as a preservative.

Before salting, whitefish must be cleaned and gutted. You can use the whole carcass or separate the fillet. In the first case, the gills should be removed from the head. Rinse the fish thoroughly to remove blood clots and mucus, and then dry with towels. There is no need to remove the skin from the fillet, so that later it will be more convenient to cut and so the meat will not be deformed.

Whitefish soup

The fish menu would be incomplete without whitefish - recipes for making fish soup, reminiscent of the Russian first course. The proposed option is typical of European cuisine. The broth, prepared from fish stock, is strained for transparency. There are also potatoes and pieces of fish fillet, so the dish is not authentic, but satisfying and comfortable to eat.

Ingredients:

whole whitefish – 1 kg;
onion – 1 pc.;
carrots – 1 pc.;
laurel – 2 pcs.;
black peppercorns – 6 pcs.;
water – 3 l;
potatoes – 500 g;
green onions, dill - 10 g each.

Preparation:

Remove the fish's head, tail and spine. The rest of the meat is filleted.
Cook the stock with onions, bay leaves, peppers and carrots for 45 minutes.
Strain through cheesecloth, add potatoes and simmer for 10 minutes.
Add fish pieces and cook for another 10 minutes.
Season, garnish with dill and onions.

Whitefish cutlets

Tasty and without pretensions - these are the epithets whitefish deserves; how to fry it in the form of cutlets will help you find out this recipe. The dish has no competitive options when it comes to homemade food. The technology and components are traditional. The minced meat is based on chopped fillet and onion, supplemented with mayonnaise, eggs and breadcrumbs. In order for the minced meat to become stable during frying, it is cooled for 20 minutes.

Ingredients:

fillet without skin and bones – 450 g;
onion – 100 g;
egg – 2 pcs.;
crackers – 120 g;
mayonnaise – 60 g;
Dijon mustard – 20 g;
Worcestershire sauce – 10 g;
parsley and dill - 10 g each.

Preparation:

Blend the fillet and onion in a blender.
Add the remaining ingredients, mix and cool for 20 minutes.
Form cutlets and fry in oil for 6 minutes. from each side.