Palia - the fish is delicious. Description, tips for cooking

Palia is a fish, which is often called by other names: char, pelga, nerius. It is quite large, the weight of an adult can reach 4-5 kilograms. Culinary experts appreciate this fish, because it has a wonderful taste, a small number of bones and an exquisite pink tint.

Features of fish

Palia refers to a family of salmonids, which is not hard to guess, just by looking at it. She has an elongated body flattened from the sides, a relatively small head and small dense scales. Palia is a fish whose photo gives an idea of its unusual color: the abdomen always has a pink hue, and the back can be gray or bluish. It depends on many factors: the habitat, the diet, the temperature regime. The meat of these fish caught in different places differs in color. It can be from rich red to tender salmon.

As a rule, the decapitated frozen palia falls on the shelves of stores. This fish is similar to trout and salmon, it can be distinguished only by the darker color of the skin and the presence of small round spots on the sides.

Habitat, behavior and fishing

Fishermen really appreciate this fish. It is caught privately, developed and industrial fishing. Palia is a fish that prefers great depths and low temperatures. As a rule, it is found in freshwater lakes, but sometimes it also swims into the sea. In Russia, the paly is mined in the Onega and Ladoga lakes, as well as in the reservoirs of Karelia and the Kola Peninsula.

Palia is a serious predator, which you can catch on a spinning, using a dummy, a lure or mormyshka.

Culinary value of the palia

Fish meat has an average fat content. There are very few bones in it, only the ridge and ribs, which are easy to eliminate.

Cooks cut a paly on steaks or separate from a backbone lateral fillets. Expressive taste is great for preparing a variety of dishes. Palia is a fish that you can bake on the grill and in the oven, cook for a couple and at the stake. It turns out very tasty, even if you just boil it, adding a minimum of seasonings. But pickling, marinating, drying and other ideas for harvesting for future use are not the best options. If you decide to salt the paly, try to eat it immediately, as soon as it is ready. Keep a snack in the refrigerator for more than a week is not recommended, because meat loses not only valuable micronutrients and vitamins, but also the taste.

How to cook fish? The palate is very tasty in baked form. The easiest way is to straighten the whole seasoning with spices, oil it, stuff it with stewed vegetables, wrap it in foil and send it to the oven. Prepare a medium-sized fish will be about an hour.

And for the solemn feast the following recipe will do. Prepare 4 pieces of fillet, cut from the bone. Mix 1 tsp. Mustard with 2 tsp. Liquid honey. Salt to taste and add a pinch of ground cumin and pepper. Lubricate the fish from all sides, evenly distributing the sauce, and let stand for about half an hour.

On a greased deco, evenly, sliced thin rings and fried leek and fennel. Add the slices of fried potatoes. Spread the pieces of paly on top of vegetables, take the remainder of the sauce with a spoon and spread it over the top. Bake in a preheated oven until a fragrant crust appears. Before serving, sprinkle with dill and season with soy sauce.