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 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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