Sima (fish): description, taste, caloric content, cooking recipes

The most popular red fish in Russia, which is used for both salting and baking, is salmon, pink salmon, chum salmon, sockeye salmon, coho salmon. Against their backdrop, the Sima, a fish that is just like the others, belongs to the objects of valuable fishing. It has a delicate taste, is prepared very quickly. And the content of useful vitamins and minerals is not inferior to another red fish.

Sima is a fish of the salmon family

Sima is a passing fish. Most of life lives near the shores of the Far Eastern seas, and returns to the spawning waters in the Primorye, Sakhalin, Kuril Islands, Japan, to places where it once appeared itself.

Sima - a fish, the photo of which is presented above - reaches a length of 63 cm, and its weight is about 6 kg. It has a silver color that dilutes black spots on the back and sides. The fish spawns for 3-4 years of life. During this period the sim becomes a bright crimson color. After spawning, the passing fish die, and the juveniles fall into the sea in the second year of life, where they live until the sexually mature age.

Nutritional and calorie content

Sima is a variety of red fish, and for useful properties it can be compared with salmon and trout. It contains unsaturated fatty acids Omega-3 and Omega-6, which interfere with the development of atherosclerosis; Amino acids that protect against cancer and diabetes; Selenium - a vitamin, which gives a delay in old age and gives longevity.

Sima - fish, recipes for cooking which are presented below, - should be in the diet of each person. It has a low calorie content (208 kcal in 100 grams), is characterized by a high protein content (20 g) and fat (13 g), with no carbohydrates at all. This is a great option for athletes and all people who diet or just watch their health.

Taste of fish

Sima is a tender fish, it has a special taste. It should be cooked very quickly, if you miss the moment, it will get dried and lose its inherent juiciness.

An interesting taste is obtained from salty sims. On sandwiches it very much resembles caviar sockeye salmon or other red fish. Therefore, most sima is salt, and then baked in foil or fried in batter. And from this fish, very delicious ear turns out, with a pink, translucent fat on top.

Sima: how to prepare in the oven and in the pan

Juicy sima is obtained when baking in the oven (in foil). In addition, you can use any vegetables, but it is preferable to take tomatoes and zucchini. The juice of vegetables will impregnate Sim's meat, and its taste will become even more gentle.

Fish cut into steaks, 2.5 cm thick, sprinkle with lemon juice and send to the fridge to marinate for at least an hour. At this time, zucchini and tomatoes cut into thin rings, and distribute equally on each sheet of foil. Top with steaks. Salt, pepper, wrap and send to a preheated oven for 200 degrees for 30 minutes.

A sima is also baked in a similar way. A fish weighing 1-1.5 kg should spend only 1 hour in the oven.

Sima in fried form, many get dry. Therefore, before sending the fish to the pan, it must be marinated. To do this, 1 kg of chopped Sima will be needed: 250 ml of milk (boiled water), salt, pepper, dried dill, 2-3 drops of apple cider vinegar (can be wine), 2-3 cloves of garlic (squeezed through a press). From the ingredients, prepare the marinade, pour the fish and leave at room temperature for a couple of hours.

After the specified time, the sim is removed from the marinade. Do not remove the fennel or garlic from the piece, and roll the fish in flour and send it to a hot frying pan with butter. Fry to a ruddy crust on both sides. Sima (fish) is very juicy, but after the marinade with milk, it has a more delicate taste. Cook in a frying pan without a lid.

How to pick salmon fish for 12 hours

Its useful properties in full red fish (including sima) retains only in a salty form. All other ways of processing it are less preferable.

To sima - the fish, the photo of which is presented above, - cooked faster, its fillets cut no more than 1 cm thick. For salting, salt and sugar are used in a 1: 1 ratio. The exact amount of spices depends on the weight of the fish.

It is necessary to pour the sim in a glass container with a sealed lid. It is not recommended to use plastic, otherwise the taste of fish can turn out to be specific. At the bottom of the container, pour a little dry mixture of salt and sugar, top the cut slices (pieces) of sima, on top again the pinch of the mixture, then the layer of fish and on in the same sequence. Cover and return to the refrigerator for 12 hours.

Ear of Sima

The first dish, which is prepared from the catch of Sima fishermen - is the ear. It is believed that it is from this representative of the family of salmonids that it turns out to be the most delicious.

Among the ingredients for soup are such products (per 2 liters of water): potatoes - 700 g, onions and carrots, garlic, lemon, dill, salt, pepper, sim. Recipes cooking soup from other types of fish in this case is not quite suitable, which is due to the particularly delicate taste of meat. If you add it to the pot at least a few minutes earlier, the fish will fall apart.

Remove the dice from the sim and cut into pieces. Put a pan of water on the fire, and while it boils, peel and cut the potatoes into cubes, onions and carrots with straw. All the vegetables are sent to boiling water and cook over low heat until the potatoes are ready. Then put the fish, dill and salt to taste in the pan. Cook on low heat for 5 minutes. Remove from the plate and add garlic in the ear. Serve with a slice of lemon.