Preparation of semi-finished fish products

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Pollock fillet in doughThe fish is cut into portions in different ways, depending on the upcoming heat treatment and purpose. Semi-finished products are cut for boiled, stewed, fried fish, fried fish (fried in a large amount of fat), fish in dough, cutlet mass, stuffed and jellied fish.

Semi-finished products for boiling fish... To prepare these semi-finished products, processed whole fish is cut into pieces with skin and vertebral bone, starting from the head, across the fibers, at right angles. First, the flesh of the fish is cut to the vertebral bone, then the vertebral bone is cut with a light blow of a knife and then the flesh is cut below the vertebral bone.

Cutting fish into portions makes it possible to better preserve the basic shape of the fish during heat treatment.

Portions can also be cut from fillets with skin, ribs and vertebral bones. To do this, the fish is placed skin side down and cut across the fibers at right angles, cutting the vertebral bone with a light blow of a knife, if fillet with vertebral bone is used.

So that during cooking the fish pieces do not lose their shape, two or three shallow cuts are made on the skin along the fish carcass (across the portioned piece).

Semi-finished products for cooking steamed fish. To do this, first prepare fillets with skin and rib bones or clean fillets (without skin and rib bones). Fish fillets are placed with the inner side up and cut obliquely across the fibers, starting from the tail and holding the knife at an angle of 30-40 °. This method of slicing provides a more uniform heating of fish pieces during the seasoning process, improves their taste and appearance.
Semi-finished products for frying fish in the main way (i.e. with a small amount of fat). In this case, portions can be cut from fish, cut in any way.

The processed unplastomed fish is cut into pieces in a transverse direction, starting from the head, the knife is held at an angle of 45 °. Pieces of fish from gutted carcasses with an uncut abdomen are rounded, so that the pieces do not break during heat treatment. Portions are cut from the fillet, placing it with the inner side up and starting to cut obliquely from the tail, while the knife is held at an angle of 30 ° so that the pieces are wider and thinner - for better and even roasting. Then make incisions in the skin and sprinkle with salt and pepper just before frying and breaded in flour.

Semi-finished products for frying fish deep-fried. Use a clean fillet of fish, slicing portions obliquely at an angle of 30 °, sprinkle with salt, breaded in flour, moistened in a spoon (a mixture of eggs, milk, pepper, salt), breaded in ground breadcrumbs without crusts and deep-fried, i.e. in a lot of fat.

You should not cut portioned pieces of fillet with skin, since during heat treatment the skin will deform, the breading will lag behind and the product will turn out to be ugly.

Pollock fillet in dough
Pollock fillet in dough
Semi-finished products for the "fish in dough" dish. For these semi-finished products, only clean fillets are used, cutting "pieces in the form of small cubes. They are dried with a towel and marinated in ceramic dishes with the addition of lemon juice or citric acid, ground pepper, salt, vegetable oil, parsley. Place in a refrigerator for 20 - 30 min When marinating, the process of collagen-glutin conversion is accelerated and the taste of the products is improved. Before cooking, the pieces are immersed in a batter.

Preparation of batter.Add vegetable oil, salt, sugar to milk or water, gradually add flour and stir until a homogeneous semi-liquid dough is obtained, into which add egg whites whipped into a thick foam, carefully separated from the yolks (if at least a drop of yolk gets in, the protein will not whip well) ... Whisk the whites in a glass or porcelain dish with a broom. In no case should you beat the whites in an aluminum bowl and an aluminum fork, which darken the whites. The proteins should be introduced carefully, without sudden movements, mixing the mass from bottom to top.

Semi-finished products for stuffing fish... To do this, you can cut portions of fish, cut without cutting the abdomen (round), or use the whole fish.

Part of the pulp is cut out of portioned pieces or fish, cut for stuffing as a whole, leaving a layer of pulp 0.5 cm near the skin, and a cutlet mass is prepared from it, into which finely chopped raw onions are added. The portioned pieces are not filled with this mass very tightly, but completely, since during heat treatment the skin decreases and the minced meat "will fall out, the skin on the portioned pieces will burst, and the fish stuffed as a whole will lose its natural shape.

Avacha cutlets
Fish cutlets
Fish cutlet mass... For the preparation of cutlet mass, fish that does not have intermuscular bones are used, as well as fish of lean breeds, such as cod, scapa, and merou.

Stale wheat bread is broken into small pieces and soaked in water or milk. The fish pulp, without skin, rib and vertebral bones (clean fillet) is cut into small pieces and mixed with bread, and then passed through a meat grinder twice. Sprinkle the mixture with salt and pepper. All mix well until a fluffy homogeneous mass is obtained.

To improve the quality of the cutlet mass, boiled fish (25%), as well as fat, are added to it.

If there is little bread in the mass or, conversely, there is too much bread, and it is of a lower grade, the quality and taste of the finished products deteriorate, they turn out to be dry. Bread in cutlet mass is needed to retain moisture in products; this moisture is needed so that collagen, which has been converted into glutin under the influence of heat, dissolves and the products become juicy.

The norm of products for cutlet mass is as follows: for 500 g of fish pulp, 125 g of bread, 125-150 g of milk or water, 15-20 g of salt, 1 g of pepper.

You can make cutlets, zrazy, meatballs from the cutlet mass, and also use it for stuffing by adding raw onions and vegetable oil (50-100 g per 1 kg of fish pulp).

To prepare cutlets or meatballs, the mass is cut into portions and breaded in ground breadcrumbs.

Fish zrazy
Fish zrazy
To prepare the cakes (tel) cutlet mass is placed on a towel moistened with water spread on the table and shaped into a cake, minced meat is placed in the middle of the cake, and the cake is folded in half using a towel, giving it the shape of a crescent. Formed zrazy moisten in an egg, breaded in breadcrumbs.

Minced meat can be prepared, for example, from onions, mushrooms and eggs with the addition of crackers, oil, salt and pepper (mushrooms are boiled and chopped, the onions are sautéed, the eggs are hard-boiled and chopped, then everything is mixed).

Bogomolova T., Krasheninnikova A., "Oceanic fish in home nutrition"


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