Advice 1: What fish refers to boneless

Despite the fact that fish is one of the most useful products, rich variety of vitamins and trace elements, to some people it was a treat simply not to your taste. Often the fish excluded from the diet only because of the presence of a huge number of bones that hinder the process of cleaning, processing, and use of this product in food.
What fish refers to boneless

Boneless fish

For those who don't add fish to the menu solely because of castlepaste this product, it is useful to know that there are a number of varieties of fish, whose bones are missing or are in minimum, compared to other species, number.

To boneless fish are: sea language, vomer, mackerel, perch, trout, sea bass, mullet, sea bream, flounder, tilapia (sea chicken) and the ice fish. All these marine life the number of bones is substantially less than fish living in rivers and other freshwater bodies. These instances differ from other aquatic inhabitants that their skeleton includes the spine and the minimum number of rib bones. Some of the fish hated by chefs and gourmets the "edges" are non-existent.

Useful whether the fish without bones

Boneless species of fish have high nutritional value. The benefits of their eating sometimes many times greater than the benefits of inclusion in the diet of bony fish. Thus, the content of protein in the boneless meat of such fish species as women, sole, sea bream and tilapia reaches 18-20%. And digested this substance the human body much easier and faster than protein found in meat animals.

A rich boneless fish and iodine. The contents of this trace element in it is several times higher than in inhabitants of freshwater bodies. Liver oil of fish without bones is rich in vitamins a and D.

How to cook fish without bones

Boneless fish has many advantages over their bony counterparts.

First, this product requires less additional processing and butchering, which greatly facilitates the process of its preparation and takes the chef a minimum of time and effort. Some do before to prepare boneless fish any dish, just thaw it and wash out.

Secondly, preparing the fish without bones or with a minimum number of them much faster than their "skinny friends". For example, stir-frying boneless breaded in flour carcasses boneless fish takes only 10-15 minutes, while cooking this dish from river of life will take 20-25 minutes.

Thirdly, boneless fish, regardless of whether it is ocean or sea, suitable for the preparation of all dishes: the first, second, appetizers, salads, pastries. The boneless fish you can fry, bake, boil, saute or cook in the marinade. Experienced chefs suggest at the end of cooking boneless fish, sprinkle it with lemon juice. So, they claim that the fish will be much softer and tastier, and the inherent smell of iodine will disappear.

Advice 2: How to cook a mullet

The mullet is found in the warm southern seas of Russia in the Azov, Black and Caspian. Mullet of the Caspian sea is less fat, but big. Meat mullet white is quite oily, no small bones. All varieties of this fish is perfect for frying, boiling and grilling. To complement the mullet fennel. Very tasty smoked and dried mullet. But the real taste of this fish can be felt, prepared her for a couple.
How to cook a mullet
You will need
    • Mullet - 1 kg.
    • 3 medium onions
    • 3 potatoes
    • 3 medium carrots
    • leek - 1 piece
    • olive oil
    • lemon
    • mustard
    • 200 gr. cheese
    • salt
    • pepper or
    • mullet - 1 kg.
    • onions - 2 PCs.
    • 4 garlic cloves
    • 1 glass of wine
    • herbs fennel
    • parsley
    • salt
    • pepper
    • milled crackers.
Mullet clean, gut and rinse thoroughly, remove the head. Make a deep cut along the spinal bone. Then divide the fish into two fillets, making a small undercut along the edges. Fillet salt, pepper and sprinkled with juice of half a lemon.
Peel the carrots, onions and potatoes. Grate two carrots, and the third cut into cubes. The remaining half of the lemon and leek cut into rounds. Potatoes cut into quarters. Cheese grate on a fine grater. Mix together the olive oil, salt and pepper. Sliced carrots, potatoes and leek and add to a Cup of butter, stir and put in bottom tier of steamer.
In the upper tier of a double boiler, place onion rings on top of them - a piece of mullet fillet. Smear it with mustard, sprinkle with half grated carrots and cheese.
Then lay the second fillet, also sprinkle with cheese and carrots. Top off mugs of lemon.Cover the steamer with a lid, cook for twenty minutes.
If no double boiler, cook this wonderful fish in the oven. Heat the oil in a pan. Slice the onion into thin slices, put it in a heated pan and saute for about ten minutes. Cooked gutted a large carcass mullet RUB both sides with salt and pepper, put the garlic, greens of fennel and parsley. After that, put fried onion into a deep baking tray. Put the fish, pour her wine and sprinkle with breadcrumbs.
Close the baking sheet and bake for 10-15 minutes, then remove the lid and leave for another 10-15 minutes, until the fish is easily removed from the bone. Serve, garnished with sprigs of fennel.
If you are not able to find big fish, prepare a few small.
Useful advice
Sometimes in the abdominal cavity of mullet found in white fat. It needs to be carefully separated.

Advice 3: How to cook the fish of the sea language

Among the varieties of fish available to purchase, but have a rich flavor, is the Maritime language. Recipes sea language diverse, it can fry, braise, bake with vegetables, all dishes are very tasty.
How to cook the fish of the sea language
You will need
    • Fillet of sea tongue
    • vegetable oil
    • salt
    • spices
    • egg
    • crackers or flour
    • form for baking
    • vegetables
In most cases, you can see frozen sole fillet, acquiring which, one must remember that the real weight of the fish after thawing will be much less. In fact, 1 kg of fish is obtained not more than 700 grams of fish, is ready to use. Before you cook the fish sole, it should be washed and cut into portions. Each piece of fillet is dipped in a mixture of beaten eggs with salt and collapses in flour or breadcrumbs. To roast a fish on a hot pan, otherwise the crust will not be as smooth and Golden.
Recipe of the Maritime language in the oven is quite simple. Taken form suitable for use in the oven, and greased with vegetable oil. Laid out sole fillet, sprinkled with salt and pepper. On top of it you can put different vegetables: carrots, green peas, green beans, pepper, onion rings. Mixed vegetables topped with sour cream, low fat, and then the dish is baked in the oven for 40-50 minutes. Vegetables can be used not only fresh but also frozen. For a few minutes until cooked dish you can sprinkle with grated cheese, then crust it will be smooth and Golden.
You can also fry the sole fillet in batter. The batter obtained by mixing eggs and flour to the consistency of sour cream average degree of fat. To the batter did not have time to spread on the pan, pieces of fillets, soaked in it, laid only on the hot pan. In this case, the cooking time of the fish is minimal. As the layer of fillets are quite thin, then fried it for 10 minutes.
By purchasing a fish called "sole", you need to remember that in its pure form this variety of fish is quite expensive. Therefore, most sales there is a cheaper substitute of this fish, known as pangasius. Export it from Vietnam where the pangasius lives in the sea and in the rivers, including is grown on special farms. However, this variety of fish is not less useful and has a pleasant taste. The advantage of a genuine Maritime language in that it contains a greater amount of nutrients, including iodine, in comparison with the pangasius.
Useful advice
It is not necessary to use sole for cooking soup, as in the absence of bone broth does not become saturated.

Advice 4: How to cook fish tilapia

White meat fish, tilapia has a sweet, juicy, slightly sweet flavor. The tilapia can be prepared by any method: fry, bake or boil. In stores this fish is often sold in fillet form, which significantly reduces the process of its preparation.
How to cook fish tilapia
You will need
    • tilapia fillet – 500 g;
    • flour – 100 g;
    • eggs – 1 piece;
    • milk – 250 ml;
    • onion – 1 piece;
    • vegetable oil-3 to 4 tbsp;
    • salt
    • ground black pepper
    • herbs (dill
    • parsley
    • Basil) – to taste
Defrost tilapia fillets, rinse under cold running water. Remove excess moisture from fish fillet soaked paper towel.
Cut the fish into portions with a width of approximately 3-5cm.
Mix the flour, salt, pepper, dried herbs in the bowl.
Shred or finely chop the onion half-rings.
Preheat a deep frying pan vegetable oil. Can replace it with olive oil.
Roll the fish pieces on both sides in flour, and gently place into the pan. Fish fry on a medium heat on one side for 5-7 minutes.
Fry the fish on one side, flip it over and add chopped onion. Fry the fish together with the onion for 5-7 minutes, until the onions begin to brown.
Lightly beat the egg in a bowl with a fork or whisk, add the milk. The mixture, lightly season with salt and pepper and add to taste pinch of grated nutmeg.
Pour the egg-milk mixture into the pan evenly over the fish and onions, and cover skillet.
Bring a dish to readiness on low heat for 10-15 minutes.
Serve the fish as a separate dish or with a side dish of mashed potatoes, boiled rice, steamed, boiled or fresh vegetables.
Useful advice
Instead of milk can use a not too heavy cream. Onions can replace the leeks, using white part. It has a milder taste than onions. Also instead of onions to use any other fresh or frozen vegetables. For example, green beans or broccoli.

Frozen vegetables it is better to defrost or even be blanched in hot water. So they cook faster and the fish will not be excess water from the frozen vegetables.

5 minutes before cooked meals, fish can sprinkle shaved cheese.
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