Fish flood

[katko]

katko,

That's how I knew that you were hanging around here!))) Very beautiful mackerel: silver, without yellowness. And the chum salmon is beautiful on the cut. Defrost in the fridge, pest !! I don't spoil meat!))

I bought sockeye salmon for NG. Two boxes. That is, kg 20)). I haven't bought mackerel lately. As we eat it, it becomes sick afterwards - it’s a very fatty fish. Herring must be natted at the base. For salting.

Defrost in the refrigerator

I belittle you
kaneshna in the fridge it is, that's enough for photos
the pest itself with tons of expensive sockeye salmon, I'm modestly cracking only 10 mackerels and herrings, milk, flounder and small chum salmon, only 17.7 kg of fish
and mavo rybnik has all the fish gorgeous, the bellies are silver
and even more so he selected this one for me as a specialist, so this very

How we eat her - so sick afterwards

yeah, yeah, if you crack the boxes, then they see the fish fat
I'll just cut the hay and bake it in the AFK, for two we may even have a couple of pieces left, awesome fish, I love mackerel in all forms to twist the bug over

Girls, what are you doing with the flounder?
Extinguished with firing. onions in cream with garlic. Smell at all about ... unpleasant

Extinguished with firing. onions in cream with garlic.

Nah, I don’t go out like that, I just fry, but I take fresh from the joint venture. I love flounder very much.

Gala, after our recipes on the forum?
I don't go out of my way at all. Very modestly.

[Irina]

Irina, I also either just fry or bake in the oven. And with the smell, I was simply unlucky, sometimes it occurs with such a strong one that it is impossible to eat, I try to take a large flounder, from 1 kg or more, I do not like the small one at all.

Yeah ... so it depends on the size / grade?
My little one was - into two pieces
White-bellied with black back

The same:

And rosy gills
It went on sale defrosted.
So I was tempted.

More often comes frozen in stone ... and overdried

Oh, and I once bought a large flounder, but yellow and white. I just fried. It smelled unpleasant and the skin was such that not a single knife, either raw or fried, took, I had to cut it off with a layer. What was it? Frozen-overdried or is it my hands are not from there?

I just fry, but I take fresh from the joint venture

Galina, can you please share your addresses, passwords, attendance!
Where can you find such a magic fish joint venture in Moscow?

Galina, can you please share your addresses, passwords, attendance!

I join the question

[Irina Dolars]

Irina Dolars, I take spotted flounder, or as my fishmonger calls it "halibut"
her back is gray and there are red spots around the perimeter
she is plump and the meat is very juicy and it really looks like halibut
I just salt and pepper and try to leave it like that at least overnight, preferably for a day, it is salted well and evenly and the meat is juicier and tastier
in cooking, I have two options: either in a micron, then steamed with my own juice (I have it in my profile) or in an Airfryer, then the option of baked, slightly ruddy, acc. the topic reported
and yes !! never cut off the fins, they are so tasty, there are cartilages



but I don’t understand fried flounder ... it’s fat, so it deforms the taste ... I haven’t fry practically any fish for a long time ... let alone fry flounder, anyway, that herring or mackerel .. IMHO undesirable to put it mildly

she has fat, so it deforms the taste

No, Katya, nothing deforms me, especially since the flounder is a low-fat fish. And fried flounder, I sooo understand.

You need to think about salting for the night.

I bought sockeye salmon for NG.Two boxes. I mean, kg 20))

I am modestly so only 10 mackerels and herrings, milk, flounder and a small chum, only 17.7 kg of fish, and the mavo rybnik has all the fish gorgeous, especially this one he took away for me with a specialist, so this is the most delicious

defffki, well, what are you doing at night looking? You will drown me in your own juice out of envy ... we have neither a traveling fish, nor a fishmonger ...
mushrooms with current eyes)))

[Galyusya]

Galyusya, try it, I highly recommend it, like this nicho, but it turns out really tastier and in a different way

mushrooms with current eyes)))

.. they eat, they look))
aa, Ryazan pulled up

Galyusya, try it, I highly recommend it,

Yeah? Well, look, you will answer if what ...

[Kalyusya]

Kalyusya, yes, I'm straight. Wait. Atvichau - buit tastes better than stopudova



kada will be ready? I'll stick to the fish

Katya, get out while you get there, it's ready.

From Katka staggering In one topic she goes to the grill, in another to fish
And I haven't followed Katyuha on topics yet, so I accidentally saw

envy nada silently



I like to travel easy uphill

So I like to travel too. Especially where give to eat delicious food

Yesterday I was preparing a banal navaga. BUT, wrapped it in bacon and baked it on a baking sheet in the oven for 20 minutes. Delicious!

[Florichka]

Florichka,
navaga itself is rather dry, yes

[Florichka]

Florichka,
navaga itself is rather dry, yes

Absolutely not dry fish And very tasty fish

"Sea chanterelles" fried in a pan (Admin)

But I love the northern navaga, while she's gone. But with bacon, the Far Eastern is also tasty. Everything is delicious with him.

It was the northern navaga that was brought to us, but for some reason under the guise of "sea chanterelles", although in appearance and taste it is a real northern navaga, which we remember for a long time

Ladies! It's not for me to teach the luminaries, but maybe as a new idea ... Try to fry the flounder and northern navaga in rye flour. It's really delicious.

Ladies! Please, tell me what to make of catfish fillets on the skin?

[I am beautifull]

I am beautifull, Olya)), saw on TV that he (without skin) was breaded and deep-fried. If you're interested, check out "Fancy Food with Andrew Zimmer" on YouTube.
If chilled, I would try, it looked very appetizing.
And from defrosted, perhaps, current cutlets.

Ladies! It's not for me to teach the luminaries, but maybe as a new idea ... Try to fry the flounder and northern navaga in rye flour. It's really delicious.

oh, I was also advised the capelin ... I never got ready)))

[Tatyana]

Tatyana, I'm thinking of soaking it in crushed pomegranate seeds, or better just in juice (?), and then fry it on the grill. Firstly, I don’t have lemon in my asset, and secondly, I made mackerel with lemon juice, my mother liked it, but I didn’t.

[Olya))]

Olya)), I won't tell you here: we don't acidify the fish, I don't like it.
Catfish meat, it is believed, has a peculiar taste and is not greasy ... maybe that's why I would marinate it in mayonnaise for half a day.
Maybe it will suit you, look for a search, the recipe "you won't believe it's a pike", where the pike is soaked in milk with a roll, the reviews are rave.

[Creamy]

Today Creamy could not resist the temptation in the form of the Black Sea anchovy. The fish is all silver, the carcass is plump, the belly is strong, good salt, but how cool it tasted! Was it so unlucky for me, or is this fish supposed to be bitter?

Today Creamy could not resist the temptation of the Black Sea anchovy. The fish is all silver, the carcass is plump, the belly is strong, good salt, but how cool it tasted! Was it so unlucky for me, or is this fish supposed to be bitter?

It never tastes bitter. In our market I buy from the sellers of the fish factory or just from private fishermen hamsa caught at night, morning salting (I definitely ask for morning salting) this will be the most delicious anchovy. At the same time, I get to the market at 9-12 o'clock, but if the salting is yesterday or I take it out of the refrigerator the next day, then I wash it and fill it with cold water to the required salinity before use. Try to stand it in cold water, you can run it, but still be careful, we often get poisoned after a stale anchovy.

[Lyi]

be careful, we often get poisoned after a stale hamsa.

Today I felt so bad that I stayed at home, took two tablespoons of Polysorb.

LyiThank you for telling us.now I will know and be afraid of anchovy, because there is no way to buy fresh from fishermen, and in my case anchovy has high risks.

Ladies! It's not for me to teach the luminaries, but maybe as a new idea ... Try to fry the flounder and northern navaga in rye flour. It's really delicious.

we constantly bread fish in rye flour. very tasty, really.

Light potato soup with flounder in chicken broth (Admin)

And I tore off the "small" flounder) from my fishmonger
This is half

[katko]

katko,
Yesterday I did flounder and today I will still)) Tasty, unusually, I haven't eaten it for 100 years))

[Lena]

Lena, nope, no flounder nizz ... she's cool
And also mackerel



And I also bought such a cool capelin ... and pollock ... and chum salmon ... and a huge catfish

[katko]

katko,
And I bought a loach - I have never eaten at all))

[Antonovka]

Antonovka, similarly
And how did you do the flounder?
I don’t fry any fish for a thousand years
Even if I do what I do in a Princess pizza maker, then without butter
I make steamed with my own juices.
Also, with the purchase, AF began to bake in it, it turns out to be juicy too

And now I bake the fish in the grill (I bought a contactless Travolka on a tip from Admin-Tatyana in winter), put it on an oval ceramic dish, on and under a pillow made of pickled onions or just under mayonnaise with spices, and in 15-20 minutes the mustache is ready. Sechas I have a large, half a kilo, herring marinated in the marinade left over from the preparation of plums. I'll bake it for dinner, although I have at least three good dinners there. :-)
And I also love fried herring, but fresh-frozen, and not salted, as the Vietnamese eat. :-)

[katko]

katko,
Yesterday I cleaned it, made cuts, rubbed it with salt, pepper and poured it with lemon juice - and into the cousin on the wire rack (Oven 2 - 25 minutes). I also pickled the second one yesterday - in a Japanese marinade (soy sauce, dry wine, pepper, brown sugar, sesame oil, garlic) - I will cook the same way



I liked the first version of the flounder more)) And the Japanese marinade, in my opinion, is good for red fish))
I feel that soon I'll go for flounder again, I think now I'll take the option with caviar))

Zubatko (6 kg piece)))

Cutting fish. Do they give such uncles for rent?

Oh, and I got hooked on fish from the dryer according to Lenka Tim's recipe, well, it's just very tasty, just put a little less salt, ABALDEMON. Recommend.
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=521156.0#

I'm learning filleting (here the Volzhsky pike perch acts as a guinea pig) from the YouTube video of that very finale, I bought a knife from Teskoma, it is cool, and the price is just fabulous, cheaply (359 re)

Almost done

[Katko]

Katko,
Smart girl! But I can't ((

[Antonovka]

And I salted the Far Eastern smelt and dismantled it for parts




Antonovka, you need a spinal knife and practice and it will start to work out

[Katerina]

All TRICKS !!!

I bought a knife from Teskoma, it's cool, and the price is just fabulous

need a pral knife

Katerina, so can photos / links to the pralny knife? And then everyone can fast / raznitsa, and we here / here, you know, should come out with saliva ...

[Umka]

Umka, +1