Fish soroga: simple recipes

Fish soroga (roach) - a real treat for those who prefer fish dishes. From this article you will learn a few simple recipes that you can prepare yourself without assistance.

Fish frog roasted

If you do not know what to make from fish, then take the simplest decision - fry until a ruddy crust.

• Take four medium sized fish, clean them from scales and viscera, remove head and fins. On each carcass make several transverse incisions so as to cut the transverse bones.
• Rub it with salt, pepper and pour lemon juice.
• Roll the fish in flour and fry in vegetable oil until crisp.

This simple recipe will not cause difficulties even for beginners. In addition, you will definitely have to taste fish frog roast. Caloric content of fresh fish is 88 kcal, and in fried form, it, accordingly, increases.

Soroga baked in the oven

Fish soroga is quite tasty, but has a number of unattractive qualities. First of all, many do not like her bony nature, so be careful while eating. The second drawback of this fish is a specific smell, which everyone likes. But you should not be intimidated by this, since the fish of the sorghum are quite tasty. How to cook it in the oven we will consider further.

• Take a few fresh fish (one kilogram), brush them, remove the insides, fins and head.

• Make cross cuts at intervals of five centimeters to cut small bones and allow deeper penetration of heat. So we can solve the problem number 1 (bony).
• Fold the fish in a deep cup, sprinkle with salt and spices.
• Remove two bulbs from the husks and cut them into rings.
• Form the baking grease olive oil, lay on the bottom of onions and sprigs of rosemary. Spices will help us get rid of trouble number 2 (a sharp smell).
• Lay the fish in the form and spread it with sour cream.
• Soroga is cooked in the oven for about half an hour or until it is covered with a ruddy crust.

Grilled turtle fish

Preparations for a summer party can be minimized if you use this recipe. Baked in coals fish has a unique taste and smoky aroma. Consider what it takes to make an appetizing dish.

• Take the necessary amount of fish, brush it, remove the insides, gills and fins. If the fish is very large, then cut it in portions.
• Make cuts on each carcass, grate each with salt and pepper.
• Put each sorogu in foil, add a piece of butter on top and tightly wrap.

Now you can start the heat treatment. To do this, remove or remove from the fire burning wood and coals. In the ashes make a hollow, put a fish in it, fill it, and top with coal. A medium sized fish is ready in half an hour. Serve it with baked potatoes, fresh vegetables and greens.

Cutlets from sorogi

Delicious fish cutlets will be enjoyed by adults and children. They are perfect for a family dinner and for a festive dinner. Prepare cutlets is very simple. They are perfectly combined with a side dish of rice and mashed potatoes. So, consider the recipe for cooking delicious fish cutlets from sorogi.

• Take one kilogram of fresh small fish. Process carcasses, remove head, tail, fins and internals.
• Twist the sorghum through a meat grinder.
• Three potatoes peel and grind with a blender.
• Finely chop five bulbs and garlic to taste.
• Stir all the ingredients, and from the resulting stuffing, form cutlets.

You can cook the patties in the oven. You can also fry them in vegetable oil in a frying pan to a crispy crust.

Ear from the sorghum

Fish soroga is perfect for preparing first courses. The soup from it turns out rich and very fragrant. Prepare a delicious fish soup from you will be very simple.

• Take three or four small fish, remove their eyes, entrails and gills.
• Peel four potatoes from the peel, slice them into a cube and dip them into a pot of water.
• Peel the bulb from the peel and put it to the whole potato. At this point, you need to add peppercorns, salt and leave to cook the vegetable broth over low heat.
• Brush one of the carrots, cut it into slices and dip it into boiling water along with the laurel leaf.
• When the vegetables are soft, put the fish and cut them together and cook together for a while.
• At the end of cooking, add freshly chopped fresh herbs in the ear, close the lid and let the soup brew for several minutes.

Spread the ear on the plates and serve it on the table with sour cream and rye bread.

Sorghum dried

If you were lucky enough to get a lot of fresh river fish, then you can cook it in a very interesting way. In addition to the basic food ingredients, you will have to stock up with a rope, a box, a bucket, a bag for salting and gauze. Before you start, bear in mind that drying fish is more to do with male work.

• Fill the tub with water and put in it five kilograms of soroga.
• Mix 100 grams of salt and 100 grams of sugar.
• Cover the bucket with a clean cellophane or dip the sack in it. Put a mixture of salt and sugar on the bottom.
• Fish dry with paper towels and put in a bucket. Fill it with salt (1400 grams).
• Place a flat plate or cover on top of the sorghum, and install the load on it. Note that the cover does not have to completely coincide with the top of the bucket, because you should leave a small gap or gap between them.
• Wrap the bucket with a bag and take it to a cold place. If you have a cellar, then it is perfect for this purpose.
• Fish should lie in salt for at least five days, and if you are not sure of its quality, then all 14.
• When the time is right, get the fish, mix it and leave it in the cellar for another day.
• Finished soroga put in a bath of water and leave it there for four hours. After this, thoroughly wash each fish.
• To the sorghum completely dried, wrap it in a paper napkin and leave it for a couple of hours.
• Then you should string the fish on the rope and cover it with gauze from flies and dust. The soroga should last for at least a week.
• Take the plastic box and with a rope make it a kind of lattice. Lay a layer of fish on it. It will be ripe for another four weeks.

During the last stage you must constantly turn the fish around so that its fat is distributed evenly.

Soroga in the oven

Prepare this dish you will be easy. Follow our recommendations, and in half an hour a delicious dinner for the whole family will be ready.

• Peel five medium potatoes from the peel and cut them into slices.
• On a baking sheet spread the foil for baking and lay half of the prepared potatoes.
• Clean one large fish, remove the insides, gills and fins. Rub it with salt, pepper and any other spices. In the middle section of the sorogi, place the onion, sliced with rings, and slices of lemon.
• Put the remaining potatoes on the fish and wrap it in foil.
• If you want the dish to become covered with a crispy crust, unfold the garment ten minutes before it is ready.

Ready dish is better served on the table hot with a salad of fresh vegetables.

Conclusion

We hope that you will like the fish of the sorghum. The recipes that we picked up for this article are simple and do not require any special skills from the chefs.