You will need
- - Sharp knife.
The main advantage of this fish lack scales and bones between muscles. It needs only a little scrape with a knife to get rid of mucus and slime.
Have soma thick enough skin, if desired, can be removed by cutting the fish. To do this, incise the skin around the head of the catfish and lowering the fingers in salt or hand towel for the fish to slip your fingers, remove the skin stocking to the tail.
Then take a sharp knife and separate the head in the place where there are the pectoral fins.
Then vsporite belly to the anus and carefully remove the insides. It is important to ensure that was not damaged gallbladder, which is a transparent bag with a bright yellow-green liquid, located at the base of the liver. Otherwise, such a delicacy, as the liver of the catfish will be bitterness, and it will be impossible to eat.
Thoroughly rinse the fish and get rid of the films formed on the inner walls of the belly. Make cuts on both sides along the fins and remove them with your fingers or pliers. It remains only to cut the fish into pieces and cook the desired dish.
It is possible to separate the fillet from the ridge, to do this take a sharp knife and cut carefully, starting from the head to the tail along the spine on either side. Remove the fillet.
Cut fish should be thoroughly washed under running water, being careful not to bend and not wrinkle, as it may lose a significant portion of tissue juice and after cooking it will be dry and tasteless.
The spine and head will be used for the preparation of aromatic and nourishing soup, do not forget to remove the gills. The smell of slime on the meat of large soms can be removed, it is enough to water the fish dry white wine or lemon juice and after 20 minutes rinse. You can remove the smell of Tina, if you soak the meat in milk catfish.
Advice 2 : How to cook catfish fillet
Catfish - the largest freshwater fish, it has long been highly valued in Russian cuisine for his fat, juicy meat. Catfish live in muddy waters, it is necessary to consider when preparing a fresh fish and prepare the fillets, removing the unpleasant smell.
You will need
- For catfish fillet with rice:
- 1 kg fillet of catfish;
- 100 g of butter;
- 120 g white wine;
- 50 g carrots;
- 60 g of celery;
- 50 g onion;
- 80 g of the chopped greenery of parsley and dill;
- 200 g of rice;
- 1 tsp flour;
- 3 g freshly grated nutmeg;
- 4 g of ground black pepper.
- For catfish fillet in batter:
- 400 g catfish fillet;
- 100 g flour;
- 1 egg;
- 75 ml of light beer;
- 20 ml vegetable oil;
- dill and parsley
- lemon (for decoration);
- For catfish fillet in a pot:
- 600 g fillets of catfish;
- 2 potatoes;
- 2 bulbs;
- 1 pickled cucumber;
- 50 g butter;
- 4 tablespoons red fortified wine;
- 6 tbsp of tomato juice;
- ground black pepper
Fillet catfish with ricamarie fillet into serving pieces. To remove the smell of slime, wash them in strong cold brine, then rinse. You can RUB the pieces with lemon juice. Wash and peel the carrots, celery and onions, cut them in slices. Place the sliced vegetables into the casserole, add half the butter, lay the slices of fillet, pour wine.
Preheat the oven to 200oC, place a saucepan and simmer until tender. If necessary, add in a saucepan with a little water. Remove the finished fish from the oven.
In a frying pan heat 25 g butter, add flour, stir, then put the nutmeg, pepper and some juice from the casserole in which the dish is served fish. Cook for about five minutes, then add the remaining butter, stir and strain through a sieve.
Boil the rice, put it on a dish, top lay slices of fillet, pour sauce, sprinkle with dill and parsley.
Fillet catfish in kleenrite fillet into serving pieces. Sift the flour, pour in a deep bowl, put one to two tablespoons for obvalivanie pieces. Lower an egg into a bowl, stir, add salt and add the beer. Stir until smooth and the consistency of liquid sour cream.
Roll the pieces of fillet in flour, rascality in a frying pan with vegetable oil, dip the slices in the batter and lay into the pan. Cook on each side for three to four minutes. Serve with a garnish of green peas, garnish with herbs and slices of lemon.
Fillet catfish in horchateria fillet cubes with sides about two inches. Peel the potatoes and cut into cubes of the same size. Dice onion and sauté in butter until Golden brown.
Take two for the pot for baking, divide the fried onions into two pieces, finely chop the pickled cucumber. Put into each pot layer the onion, then the slices of the fillet, again a layer of onions, a layer of cucumbers and layer of potatoes. Add salt, pepper, pour into each pot, two tablespoons red fortified wine and three tablespoons of tomato juice, close the lid and put it on half an hour in the oven, preheated to 200oC.
Remove the cover and leave the pots in the oven for another half an hour. Serve immediately on the table, sprinkle chopped greens.
Advice 3 : How to boil catfish
Soma is a very large fish, which are introduced in almost all the major rivers of our country. A rather scary – large head, long whiskers, body up to five meters long and three hundred pounds of weight. But despite their intimidating appearance, their meat is juicy and delicious.
You will need
- carcass catfish
- Bay leaf
First prepare everything you need for butchering and cooking catfish. Take a cutting Board, knife, saucepan, you need to prepare the condiments.
The catfish has no scales, which undoubtedly is its main advantage. Also she's missing the bone between the muscles. So just lightly scrape the knife over the skin, without peeling it.
Now have som parts. To do this in the place where the pectoral fins, separate the head. Then from the mouth to the anal fin make a longitudinal incision, with no damage the gall bladder. Otherwise, the bubble will spread, and the meat will be bitter and tasteless.
Next, remove the belly the insides and clean the inner walls of the film. To remove a dorsal and ventral fin, it is necessary to make the incision along each fin, both sides of the spine.
Then the fingers rip out of the body fin. But it is suitable only for small catfish. If you cook large soma size, first gut it, then chop with an axe into pieces, which will then be much easier to carve on.
For the broth, peel and chop the carrots, onions, celery and parsley. Carrots and onions cut into rings.
Take a saucepan and type of water into it. But remember that with a large number of water quality cooked fish deteriorates. Put on the stove and light it. Throw in the water about one teaspoon of salt. Add the sliced onions, carrots, parsley and celery. Throw in the broth with black polka dots and Bay leaf.
Then gently in the broth put the fish pieces and boil for fifteen minutes. Cooking catfish in a strong boiling is not recommended. During cooking, the water should be slightly moving, which is typical for the beginning of the boil.
The finished dish garnish with greens and add a small amount of olive oil for flavor.
In the same broth you can cook several batches of fish.