What is a chir? Fish that you like

There is such a fish in the world , which is called chir. Its second name is schokur, extremely rarely and closer to China it is called pyzhany. Chir-fish refers to the extensive genus of whitefish, it is abundant in the waters of the Yenisei, so for many regions of Russia it is at least inaccessible. Therefore, people do not know such an inhabitant of the waters in the middle zone of the country. Here in places geographically close to the Arctic Ocean or the rivers of its basin, chir is a fish well known, which is a frequent treat on the table. And it is distinguished by its outstanding taste qualities and insignificant bony nature.

What can be done from it?

Due to the fact that chir is a fish that exists in very harsh conditions, it is distinguished by its remarkable fat content, in fact, like most fish species living in rivers with such a low temperature. Accordingly, one of the most unusual (and these attractive) dishes are sugudai and stroganina, for which frozen fish fish are quite suitable.

If you seriously think about how to make a fish chir, immediately comes to mind roasting and baking: a fish with such a store of subcutaneous fat should turn out juicy and very tasty.

Fishermen, often dealing with schokur, actively advise him to dry and salt; It is also suitable for smoking, both hot and cold. True, gourmets claim that the latter method is more suitable for a product such as chir-fish.

Invariably good schokur in the ear. Advanced lovers of this dish are advised to combine chir with small and nonfat fish, preferably of marine origin. However, the broth and exclusively from chira are unusually tasty, only with the use of this soup will more bread and pickles be needed.

Almost sush

Let's start with an exotic way of using fish chir. The preparation of Indigirka salad is somewhat similar to the process of making sushi, and if you or your loved ones like this Japanese dish, you will also like the salad.

Similar lovers advise you to turn to chir origin from Lake Chokurdah, but we understand how difficult it is for those who do not live near it and are not a millionaire. Let it be just shokur.

Fish chir should lie in the heat of your apartment for at least 10 minutes, even if it has not been frozen. We clean from scales, we remove head, we gut and cut: first on rather large parts across the carcase, and then - on small pieces, trying to get closer to the shape of the square. Salt and pepper - to taste, onions - more, lean oil - about a half tablespoons. All this is diligently mixed and exposed to the cold. At least an hour, but it's better to be cooled all night; Then you can eat just like that, or you can really make sushi.

An interesting option: fish cake

Nice chir-fish and in baking, if, of course, you generally like fish. The dough will suit anyone, although it will taste better than yeast. What is curious, you can get by with the purchase, because in this recipe it is the fish that is fundamental.

The bottom of the frying pan is smeared and lined with a thin layer of dough. Steamed rice, put on the base, on top - lightly fried onions (butter from the frying does not merge, goes to the pie along with onions), then chopped dill with pepper (ground) and laurel (not all like to extract it from the ready pie) . The ratio of ingredients is at your discretion. Some people like more greens, someone - fried onions, someone more like chir. Prepared and chopped fish is placed from above, covered with a dough, which is smeared with whipped yolk, and bakes in the oven for about forty minutes. It's tasty to eat right away, but even more - when the cake cools down.

Fundamental rules of baking

The fastest, most democratic and delicious way of cooking fish is baking it. Time requires minimum, labor - even less, and the result pleases even those who do not respect the fish. However, in order for everything to work out, you still have to follow certain rules.

First of all, it concerns dishes for baking. It can be clay, classical cast iron, even enameled, designed for high temperatures. But in any case not aluminum or copper! Fish in such containers will acquire an unpleasant grayish color and a metallic taste. Let's not mention the loss of useful qualities.

Next: a pan or frying pan in which you will bake fish, should be small in size. Otherwise, the taste and aroma will be lost and distributed according to the volume of the vessel.

If you want the container in which you cooked the fish, then it will be suitable not only for fish dishes, spread it with foil or food parchment. It is also good to lubricate the bottom with, for example, lemon peel, so the fishy smell will not stay. And finally: even if you like to do everything in advance, prepare any fish before serving. When the oven-baked fish cools, it is far from as tasty as hot.

Oven - the best way

It remains to consider the option of how to prepare a fish chokur, it is also pyzhyan, he is a fish chir, in the oven. To do this, you need a sour cream sauce.

First, carcasses (800 g) should be rubbed with salt and kept for an hour in the cool. At this time, grind butter (and one and the other on a tablespoon) with flour, add a glass and a half of sour cream, boil, add salt and leave to cool.

Chir, rubbed and outside, and from the inside received sauce, is put on a baking tray, sprinkled with oil and bake in the oven for about an hour (the weight of fish and the exact time can not be predicted in advance). I'll have to grease it with a sauce a couple of times. But with puree or boiled potatoes (especially young) - the taste is simply unforgettable!