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

The name "Sigi" unites the whole genus of ray-finned commercial fish from the Salmonidae family, which includes more than 60 species. They are widely distributed in fresh waters of rivers and lakes of Europe, America, and northern Asia. Often, the name "sig" is used in the generalized sense and can mean different species of the genus, including ryadushka, omul, muxun, schokura, peled, Valaamku, and, in fact, the most Siberian (Ussuri, Volkhov, Ordinary, American, Atlantic) .

Meat from fish is not only tender and tasty, but also rich in vitamins, protein and trace elements. Caloric content of 100 grams is 88 kcal. It would be superfluous to learn how to properly prepare a whitefish, if it came to you "in the hands" to preserve all its useful properties. We offer you interesting and simple recipes, including the salting of this fish.

Recipe for cooking from Jamie Oliver: ingredients

Delicate and delicate whitefish, baked with a stunning Italian style sauce, is incredibly delicious. The cooking process is surprisingly simple. You will need the following ingredients:

• Fillet of whitefish - 4 pieces of 150 g;
• Tomatoes (dried) - 400 g;
• Black olives - 1 handful;
• Garlic - 3 cloves;
• Chili pepper - to taste;
• Basil fresh - 1 bunch;
• Red wine vinegar;
• olive oil.

Cooking process

Before you make a hog in the oven, you need to make a sauce. To do this, chop the garlic finely. At the basil, separate the leaves from the stems and chop them. Stems, then put out with garlic in olive oil, adding chopped chili pepper. Do not overdo it. Garlic should be soft, but not toasted. Then add the sun-dried tomatoes (or fresh, but in this case you need to peel them from seeds and peel). Add the vegetable mixture and season with pepper, cook over low heat for half an hour. In conclusion, add the wine vinegar (to taste, enough 1-2 tsp) to give the sauce sharpness.

After everything is ready the fish comes into play. Sig, the recipes of which are presented in the article is very gentle to the taste, the tomato sauce will emphasize it and give the necessary sharpness. In a shallow pan, pour the tomato paste , lay the fish fillets on top , spread the olives and some of the basil leaves. Fifteen minutes of baking in the oven at 170 degrees will be enough. The whitefish should be milky white. Serve it with young boiled potatoes, decorating with greens.

Fried Whitefish

Fish whitefish (recipes for cooking in the text) is universal in its purpose. The easiest way to prepare it is roasting. It is best to do this by a dry method. Washed and dried pieces of fish (fillet or with bones) are washed with a paper towel with lemon juice, pepper (white or black) and salt for half an hour. Then they are poured in flour from all sides and fried in hot oil until a crusty crust of golden hue. Serve with a salad of fresh vegetables.

Sig in the oven in foil: recipe

Fish baked in the oven is more useful than fried. Strengthen the effect can be using a roll of foil or special bags of it, as in the photo. In order to cook a whitefish with vegetables in the oven, you need to take everything that your family loves. And you can make sachets with different vegetables, according to tastes and preferences. Sig, baked in the oven in this manner, is a low-calorie dish that retains all the useful properties. Use to prepare one serving:

• 250 g of fillet of whitefish;
• On 1 piece. Red and white onions;
• 200 g of sweet pepper (you can take a multi-colored);
• 2 tbsp. L. Lemon juice;
• salt and pepper;
• olive oil.

On the foil put onions and peppers, on top of the fillet of whitefish, sprinkle with oil, sprinkle with spices and seal tightly. Bake the packages in the oven at 170 degrees for about ten minutes.

How to salt a whitefish?

Pickling fish at home is not a difficult matter. However, it is important to take into account some of the nuances to make it delicious. The most suitable fish for pickling are representatives of salmon and whitefish. Use a large salt, it is able to dry the meat, as it dissolves for a long time and draws out excess moisture. As a result, the fish will be more dense and better preserved. Use sugar, it emphasizes the taste and serves as a preservative.

Before you salt, you need to clean the whitefish, gut it. You can use whole carcass or separate fillets. In the first case, the gills should be removed from the head. Rinse the fish thoroughly from blood clots and mucus, and then dry with towels. The skin with the fillet should not be removed, so that later it would be more convenient to cut it and so the meat will not be deformed.

Recipe # 1: Classic

If you are a supporter of simplicity and naturalness of taste, then this recipe is for you. In this way, you can cook absolutely any fish. Shiga is placed in a row with trout and salmon for fat. The taste of fish is delicate and gentle so it is best to use the minimum amount of ingredients. Namely: sugar and salt. The ratio of ingredients is 1: 2, respectively. A kilogram of prepared fish will require 2-3 tbsp. L. Salt and 1-1.5 st. L. Sahara. Sometimes only a couple of spoons of vodka are added to the whitefish. Pieces are poured over with a salty mixture and put down into a container. Keep the whitefish on the bottom shelf of the refrigerator. The time of pickling depends on the size of the carcass. Pieces like in the photo will take 3-4 days.

Finished fish whitefish (cooking recipes on the text) can be wilted and slightly dried or served to the table in slicing with lemon.

Recipe # 2

If the classic version of salting seems boring or boring, then try to diversify the fish with various spicy herbs and spices. Do not need them to rub the fillets or fall asleep, put the ingredients listed below between the two pieces, you will get a kind of interlayer that will be easy to remove before feeding. In various combinations for a whitefish suit:

• 2-3 leaves of laurel (crushed);
• Black or white pepper;
• A bunch of dill (finely chopped);
• Lemon juice or cognac (1 tbsp.);
• Dijon sweet and sour mustard (3 tbsp.).

Add all at once is not necessary, but the combination of the two ingredients is acceptable. For example, dill and pepper or lemon juice. The amount is presented per 2 pieces of fish in 200 g.

Gourmets have long appreciated all the qualities that this freshwater fish possesses. Sig, the recipes of which we suggest to try, will pleasantly surprise you with its versatility, it can be salted, dried, boiled, fried, stewed, baked, smoked and cooked on the grill.