Whitefish - cooking recipes: baked in the oven, fried. How to salt whitefish

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.

1. 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.
2. 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.
3. 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.

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

Whitefish - recipes

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

1. First, the carcass is cleaned of entrails and scales and washed under cold running water.
2. 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.
3. Instead of salt, you can safely use weak soy sauce. It will add an unusual taste and make the dish even healthier.
4. 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

1. Clean the fish, gut it, chop the vegetables.
2. Line a baking dish with foil and grease it with oil.
3. Place a third of the vegetables and herbs on top. Place fish salted and peppered on both sides.
4. Place a third of the greens and vegetables inside the fish.
5. Make three diagonal cuts and place lemon slices there.
6. Spray with oil and sprinkle with remaining ingredients.
7. 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

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

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

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 and 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.

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

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

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

1. Fill the pan with water.
2. Place the fillet, cook for 20 minutes.
3. 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

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

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

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

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

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

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

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

How to make creamy fish sauce?

Cream-based sauces for fish can be served with the finished dish in a separate sauce boat or used for joint stewing or baking with the base product.

1. You can use cream of any fat content, while adjusting the final thickness of the sauce by adding flour or starch or boiling the substance to the desired texture.
2. Acid-containing additives would be especially appropriate in the sauce: lemon or lime juice, dry white wine.
3. White fish sauce made from cream can be supplemented with mushrooms, vegetables, all kinds of herbs, onions, and garlic.
4. For piquancy and spiciness, the sauce is seasoned with appropriate herbs, spices, pepper, not forgetting to add salt to taste.

Red fish in cream

If you want to quickly, easily and tasty bake red fish in the oven, the decision to supplement the product with creamy sauce will be as correct as possible. With this accompaniment, the fish slice will retain its juiciness, acquire the desired moderate piquancy, slight spiciness and pleasant delicate flavor notes.

• red fish fillet – 1 kg;
• cream – 1 l;
• egg yolks – 3 pcs.;
• lemon – 1 pc.;
• parsley, dill, basil and tarragon - to taste;
• mustard – 2 teaspoons;
• salt, pepper, oil.

1. Cut the fillet into portions, salt, pepper, sprinkle with lemon juice, and place in an oiled pan.
2. Combine the cream and yolks and beat a little.
3. Add chopped herbs, lemon zest, mustard, salt and pepper, stir thoroughly again, and pour into the fish.
4. After 30 minutes of baking at 180 degrees, the red fish in creamy sauce will be ready to serve.

Creamy caviar sauce for fish

By following the recipe presented below, you will be able to prepare a restaurant-quality dish with your own hands that can surprise the most fastidious and capricious guests. Moreover, the technology for creating such a treat is elementary and will not cause any difficulties even for a novice housewife.

• salmon or trout – 0.5 kg;
• cream – 300 ml;
• red caviar – 2 tbsp. spoons;
• lemon – 0.5 pcs.;
• Provençal herbs - a pinch;
• flour – 0.5 cups;
• salt, pepper, oil.

1. The fish is cut into portioned slices, salted, peppered, and sprinkled with lemon juice.
2. Bread the slices in flour and fry in oil on both sides.
3. At the same time prepare a creamy sauce with fish caviar, starting with boiling the cream to the desired thickness.
4. Season the creamy base with salt, pepper, herbs, add lemon zest and juice to taste.
5. Cool the sauce, add caviar, stir, pour the mixture over the finished fish on the plate.

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.

Whitefish in the oven in foil: recipe

Oven-baked fish is healthier than fried fish. You can enhance the effect by using rolled foil or special bags made from it, as in the photo. In order to cook whitefish with vegetables in the oven, you need to take everything that your family loves. Moreover, you can make bags with different vegetables, according to your tastes and preferences. Whitefish baked in the oven in this way is a low-calorie dish that retains all its beneficial properties. Use to prepare one serving:

• 250 g whitefish fillet;
• 1 piece each red and white onions;
• 200 g of sweet pepper (you can use multi-colored ones);
• 2 tbsp. l. lemon juice;
• salt and pepper;
• olive oil.

Place onions and peppers on foil, top with whitefish fillet, drizzle with oil, sprinkle with spices and seal tightly. Bake the bags in the oven at 170 degrees for about ten minutes.

Night

In order to salt using this technique, you need:

• Clean whitefish.
• Cut into two fillet pieces, removing the bones.
• Mix salt with granulated sugar (1:1), rub the fillet with it.
• Stuff the fish fillet with spices: garlic + cloves + allspice (peas).
• Sprinkle ground pepper and cumin on top (to taste).
• Wrap each part with a roll, pin it with a toothpick (skewer) or tie it with thread.
• Place in a glass or enamel bowl and salt for 120 minutes at room atmosphere.
• Place in the refrigerator overnight.
• Serve to the table in the morning.

Tip: you can speed up the salting time by increasing the room temperature, because at a temperature above room temperature (˃18°) it will be possible to pickle twice as fast.

Classic baked fish recipe

Recipes for cooking whitefish in the oven will take their rightful place in your personal cookbook. In order not to overshadow the delicate and delicate taste of the product, it is better to abandon exotic spices and use the classic recipe. It involves the use of a simple marinade (sauce) - sour cream mixed with garlic, sometimes with herbs (dill, onion).

• whitefish (1 carcass);
• garlic (2-3 cloves);
• spices (salt, black pepper) - to taste;
• sour cream (2-3 tablespoons);
• onion (half a head);
• dill (for decoration).

• clean, gut the fish (cut off the head) and cut into large pieces;
• Place large pieces in a deep container, add pepper, salt, black pepper and mix;
• prepare a sauce from garlic, crushed with a knife and chopped, and rich sour cream;
• pour the sauce over the fish, cover with a press and refrigerate for 1.5 hours;
• cut the onion into half rings;
• Cover a baking sheet with foil, grease with butter and distribute the onion evenly, place the marinated fish on top and place in an oven preheated to 200 degrees, lower the temperature to 180 degrees and set the cooking time to 30 minutes.

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.

Fried whitefish

Whitefish (cooking recipes according to the text) is universal in its purpose. The easiest way to prepare it is by frying. It is best to do this using the dry method. Pieces of fish (fillets or with bones) washed and dried with a paper towel are marinated with lemon juice, pepper (white or black) and salt for half an hour. Then roll in flour on all sides and fry in hot oil until crispy and golden brown. Serve the dish with a fresh vegetable salad.

Fish in cream sauce in the oven

The main product is taken in half a kilogram, cut, salted and peppered. Even the simplest fish will suit this recipe. Hard cheese, about 150 grams, is grated, mixed with a glass of not too fatty cream, seasonings chosen at the discretion of the cook, and chopped herbs. The sauce is poured over the laid out pieces of fish, and the mold is put into the oven for 35 minutes, until softened. Then the temperature rises to 200, and the dish is kept in the oven until a beautiful crust appears.

Dry salting

For 3 kg of fish you need to mix 6 tbsp in advance. l. coarse salt, 2 tbsp. l. ground white pepper and sugar.

Salt (three tablespoons) is poured into the bottom of the dish (preferably glass). The fish is rubbed with a pre-prepared mixture and the first row is laid back down, and the second row up. Finally, sprinkle the fish with two tablespoons of salt and, if desired, chopped dill. The container must be covered with a weight and left in a cool place for 48 hours. Before use, fish is cleaned of spices.

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.

Dried whitefish recipe

And finally, one of the most delicious recipes for whitefish. When dried, this representative of the salmon family is simply magnificent. No special effort or skills are required. Prepare the fish carcass as described above, just do not remove the backbone. Then thoroughly rub it inside and out with a mixture of salt and sugar (in equal proportions). Place the fish in a bowl with the ridge down and put it in the refrigerator for a day.

After 24 hours, you need to rinse it under water, blot it with a dry cloth and insert toothpicks between the two sides of the belly, which will allow the fish to dry well inside. Insert paper clips into the eye hole and hang it on the balcony or in any ventilated place where there is a draft. The fish will dry for about three days, but you need to keep an eye on it so as not to dry it out. You can store dried whitefish in a bag.

This dietary fish is used not only in cooking, but also in folk medicine and even in cosmetology. Preparations based on its fat contain large amounts of omega-3 PUFAs. They are recommended to be included in the diet of people suffering from anemia, tuberculosis and rickets. Cosmetics with added fat help rejuvenate and improve the condition of skin, hair and nails. Whitefish has almost no contraindications, and therefore is so useful and valuable for human health.

Whitefish baked in the oven. Homemade recipe with photo

Fish of the whitefish family live in the rivers of Siberia. Recipes for preparing whitefish are very simple and varied; one way to cook it at home is to bake it in the oven with onions and tomatoes.

Since whitefish are caught in the cold Lena River (Yakutia), their meat does not have a distinct fishy smell. The meat is white and tender and does not require special handling.

For baking we need:

• Whitefish
• Bulb onions
• Tomatoes (I took cherry tomatoes)
• Seasoning for fish, can be replaced with just salt

Good fresh whitefish is delivered to the central part of Russia fresh frozen, the ideal way is on-board blast freezing.

In this case, the carcasses arrive without gutting the head.

The fish must be defrosted, cut lengthwise along the belly line and the internal organs removed, and the carcass washed.

Next, cut the onions and tomatoes into thin slices; these vegetables add even more juiciness to the fish and will prevent you from drying it out.

In this recipe, whitefish was prepared in portions for two; half a small onion and two cherry tomatoes are enough. The weight of one fish varies from 200 grams

Rub the inside of the whitefish with spices and stuff it with vegetables.

Meanwhile, turn on the oven to heat up to 180 degrees.

Place the whitefish on a baking dish, without wrapping it in foil, so that the skin browns and pour with vegetable oil to form a golden crust.

The fish will not dry out without foil due to the juiciness of the tomatoes.

The whitefish must be baked until fully cooked, depending on the total weight, in the upper and lower heating mode at the middle level of the oven.

Visually monitor the crust. Well-cooked fish easily separates from the bones, but it is worth remembering that whitefish, unlike its large relatives: muksun, omul and nelma, has thinner bones, so you should be careful.

Enjoy your meal.

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How to cook delicious salted fish: basic recipe

How to salt whitefish deliciously? Many people mistakenly believe that a lot of ingredients are needed for tasty pickling. But in this case this is not the case. For tasty salting you only need salt and sugar, and, of course, the fish itself.

This recipe is designed for two carcasses with a total weight of about 1.5 kilograms. It is better to choose coarse salt; it penetrates the fish better without softening it.

To begin with, mix a tablespoon of granulated sugar and two tablespoons of salt. This will be the main filling. You also need to take another five tablespoons of coarse salt. They will be distributed to the bottom of the mold and to the top of the fish.

Salting caviar: tips and tricks

Whitefish caviar is quite small. Before you start salting, you need to clear it of the film. A colander can help with this matter. It is moistened with water, and then the caviar is passed through it, trying to prevent the eggs from bursting. The film will remain inside.

To taste and properly salt whitefish caviar, prepare a brine. To do this, add salt and bay leaf to the water. Boil the mixture. Pour hot brine over the caviar and stir for a couple of minutes to kill germs. Leave it like this for another fifteen minutes. The finished caviar is placed in cheesecloth to remove the liquid. Then carefully transfer it to a storage jar and put it in the refrigerator.

Caviar is used to make sandwiches and snacks. She's very helpful.

Step-by-step preparation

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Sea whitefish is a valuable commercial fish! It is caught on the White Sea coast. And so my husband, seeing something unusual in the store and previously unfamiliar, bought it. We thought for a long time about what to create from it and eventually decided to bake it in foil.

So let's get started. First, you need to cut the fish, separate it from the bones and all the excess that is included in it.

Features of the life activity of whitefish

The fish's habitat is rivers, lakes and seas. For successful living and breeding, whitefish need:

• clear water;
• sufficient oxygen content in it.

Whitefish feed on plankton, bottom organisms and small fish. It has been noticed that they are not averse to eating caviar (not only someone else’s, but also their own).

Small individuals (up to 0.5 kg) live in the coastal zone of the reservoir, and larger ones (1-6 kg) love depths and holes. At the same time, they can drive out its other inhabitants from their favorite place. Individuals become adults and capable of giving birth to offspring upon reaching 2-3 years of age. The spawning period begins in September-November and can sometimes last until the end of winter. The female lays eggs in shallow water well overgrown with reeds. Lake representatives live within this reservoir and spawn in it. River animals - in their own river, sometimes rising along it. And representatives of the mixed form of residence (lake-river) spend the main time of their lives in the lake, and rise to the river flowing into it to spawn. The eggs laid for spawning will remain until spring, when the sun warms up, the ice melts, and the water warms up. Then the babies born will have something to eat.

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