Fish flood

Nah thanks. I took ... 425 rubles. Medium caliber. B / g gutted. 5 fish almost 15 kg. The ambassador herself is three times cheaper ... Well, after filleting it will come out more expensive, of course. But 1650 is not even close))).

Natasha, I grabbed 410, tell me how you salt. I still want to buy tomorrow.

[Tancha]

Tancha, well, according to the classics, yes, two to adnam)
FSE solut)

I'm insanely fat

Oh no fat over the bayatsa, Deffchonki
And this one, fishy, ​​it finally can be even useful ...

chum. Nice wild fish, albeit not so oily.

Chum salmon and coho salmon, both are wild, so I take it ..

And I take loach, I like that it is not too fat and does not seem to be artificial.

I don't just eat them, don't kick me, Galya)). I am insanely fatty, as if I eat pure fish oil.

put it in the freezer, I will come - you will please, do not translate into soup

Katyun, I know the proportions. I am interested in how to cut, peel, shred. I wanted to cut like you have in the photo.



Natasha, I also remembered your sockeye salmon from our offline. Don't you remember how you salted and how you cut them?

[Tancha]

Tancha, well, according to the classics, yes, two to adnam)
FSE solut)


Oh, not a fat bastard bayats, Deffchonki
And this one, fishy, ​​it finally can be even useful ...


Chum salmon and coho salmon, both are wild, so I take it ..

We can and useful, the current is nasty. To me)).

Of course, they are wild, but who deny it. And chum salmon, and pink salmon, and sockeye salmon, and coho salmon. But salmon, trout and according to the latest data - cod (!!! not all, really) are aquaculture ..

Tancha,

I do two semi-fillets on the skin. I pour half-foils with a couple of tablespoons of cognac or alcohol / vodka, coarse salt, sugar and a lot of chopped dill (you can ice cream - it's great). I fold the half-fillet into the "fish" and wrap it with cling film. In the refrigerator. Turn in 12 hours and another 12-18 hours. You can already try. The dill is washed with a paper towel. Do not wash off. If suddenly lightly salted to your taste - add salted directly cut into slices on a plate, covered with a film and allowed to stand in the refrigerator. Before cutting, it is cut from the skin, of course.

Ladies, where is the best hake, frozen carcasses b / g? Was it planned to marinate fish, but what if it doesn't work?

I pour half-foils with a couple of tablespoons of cognac or alcohol / vodka,

What for?
We must try cognac for the scent. And why vodka, alcohol?
I often sprinkle dill, as if sinking it. Or pepper through the mill. This is already at the final cutting.

The dabbler will fit
Alcohol is poured over to harden the fish. She somehow gets stronger (more determined)

put it in the freezer, I will come - you will please, do not translate into soup

What nimble and cunning Ryazan

I do two semi-fillets on the skin.

I cut along the ridge from the inside to the skin, unfolds like a book, the ridge remains on one half, I salt it with it, gnaw it later)) I recognize only the whole fish))
Salt with a mixture of sugar salt, I don't pour cognac on Nikada and I never sprinkled dill ... and then they throw it out for some reason (
Fold the book, wrap it in cotton cloth, pull it tightly and put it in a container in the refrigerator
You can not wrap the mummy)) but build something like a small oppression. This is all for a dense meat.

Meditate))

I meditated once again on my uncle - such a cool language)) And yet I still can't decide on his method of cutting, I have both Russian and curves and the fish is not at all of the same quality - it can be seen that everything is tight)

[Antonovka]

Antonovka, Lena, do not drift)) the eyes of the bayats, but the hands are doing)) well, you will trample a couple of fish, and then it will turn out better, I say exactly
And the fish ...yes, I trained for different, sales on small puppies freshly caught, they finally were slimy
Well, yes, at first it is thick, then not up to the ridge ... then the skin is half-and-half, but then the understanding of technology and movements comes so cool ...

The dabbler will fit
Alcohol is poured over to harden the fish. She somehow gets stronger (more determined)

That's right, for denser meat .. and also acts as a preservative
With the same success, you can add acids: lemon or light vinegar (apple cider for example)

[Katko]

Katko,
Katya, and sometimes a fish without a head is sold - nothing can be done without experience)

there are still fish without a head for sale

Yes you cho
Do not look for excuses there, we trimmed behind the fins, so you can train on the headless

What for?
It is necessary to try cognac for the scent. And why vodka, alcohol?

Alcohols thicken the meat and give some disinfection, prolonging storage. If cognac or brandy is also a light aromatic component.

Don't look for excuses

Exactly, everything is so))

I looked at the loach, looked and .... I would launch it into the brine with herring and mackerel. Che, I didn’t eat it. Didn't get caught. And they say that lightly salted char is just awesome what a delicious delicacy ... The fish is medium-sized, like a large herring. With head and giblets, whole. Kapets, half a refrigerator of defrosting fish))). And in the chest. At the bottom there are about 15 domestic roosters, and on top one fish))): coho salmon, sockeye salmon, pink salmon, herring, mackerel, char, yyy)).

This is sea char. Which is salmon. And that is also carp.



By the way, girls, I exorcise a decent amount of film on fish. For storage. So that it does not freeze and does not lose its external and taste properties. Krupnyak - sockeye salmon, coho - I wrap it by the piece. Insulate tightly from air. Smaller - depending on your habits to cook: herring - three pieces for salting, mackerel - two pieces, loach two wrapped, pink salmon - too (to stew or bake with sauce). Stores well and is convenient. Does not slide, does not roll on the chest. Above, I often write what it is with a permanent marker. And then coho salmon from sockeye in a film of figs can be distinguished, for example. I put small things in a bag / box and write on the bag.

I put on my gloves, spread a large wet rag on the floor (maybe dry) and go. After the purchase, we let the fish lie in a very cold place, such as a basement or now a barn - so that it grabs itself away and could be disassembled into fish without disfiguring.

By the way, yes, Nata - it's good that everyone reminded the fish to wrap in a film, I wrap it too
Can you take a picture of char? I have never bought it, I also heard about it

[Katko]

Katko,

In, Katya. I pulled two fish out to defrost. He has some kind of characteristically small head.

🔗
🔗

[Scarecrow]

Scarecrow, pretty fish ... well, you will tell later ... how they
I, too, drowned coho salmon in brine, usually salt dry



I’ve signed up for one uncle, he has a fish store in Moscow ... what a cool fish and other inhabitants of the seas and okians he carries, well, just a sight for sore eyes .. at nks many positions simply, in principle, do not appear on sale
At least pack up and go to him

[Katko]

Katko,

And what is he carrying?

[Nata]

Nata, and scallops, and trumpeter fillets, and fresh sea urchin caviar, and wild river eel, and Onega vendace, and ivashi, and even marlin ... and .. and ..
Natasha, do you understand what you've done? I’m again right now, everyone who looked and I’ll choke here now



Shrimps of all stripes and varieties, fsyaki molluscs, different caviar, about pink salmon and all other red salmon from the wild seas ...
Solit himself, saws, packs, whips, well, everything is ... heaven for a cat, in short

[Katko]

Katko,

Nuuuu ... I'm almost omnivorous, but I can't say that I dream of sea urchin caviar)). The char is excellent for me)).

And finally, Katya, master the sauces. Salty everything is good, but not all the time. But even just stewed fish in a spicy broth is insanely good, with sauce.Bechamel of all kinds, including with cheese, blue cheese, Dutch with lemon, with cheese, with the addition of bechamel, ooo, etc. Their options are sea. Sauce is the king of the French meal. And they know a lot, parasites)). Even the mayonnaise sauce with pickled cucumbers and lemon ....

Today I have pink salmon stewed with white wine and hollandaise sauce with lemon. With mashed potatoes. Oooo)).

master the sauces

This is what you say correctly .. otherwise I have a fish in a simple way: in the microscope in itself, baked in a pizza maker or AFK ... somehow I don’t make friends with sauces

Girls! And what is the char in terms of texture / fat content / dryness. And then I liked that he was naked ... I love the naked ones ... I ordered myself a big naked one out of fright, but I don't know what to do with him yet.

I like Chucha, I love fish with sauces.
I can eat salmon anyway. The char is a bit dry for me, but with the sauce, it's great. And this is a very good fish. I like it with cheese sauce or with pesto.

Salted Ketu with her husband, a little more than two kg. Just
That is, the salt was, of course, muSh, and I was spinning around.
I got into the habit of "walking a jug to the river" - as it arrives a couple of times in two weeks. I wonder how we eat it together. Oh, I love the red fish too, girls!

The char is too dry for me

I understand you! Means and I love sauces. First, let's try the simplest wine-oil.
And if you salt half? Or will it taste bad?

Nat, well, try it all !!! Come on salt.
I saw a fish here, it looks like tuna. You have to buy it for trial. I don't remember the name. I'll buy, I'll tell you.

[Arka]

Arka,

Salted char is considered a wah fish. Shaw means tasteless ??))

I sipped two pieces of pink salmon ... Oooh ... Poached, and even with sauce - gorgeous.

[Chucha]

Chucha, tell me how to bake delicious char.
And most importantly, how much time.
I thought to pour it into a white, dry, essna mold, cut it over the creamy one, and - into a hot oven under the grill.
Can I add some herbs, if I buy, rosemary, thyme. So I want to do half of it. Or how? Tell me!
And the second half is salted.

[Arka]

Arka,

I think by analogy with other red fish - make a bechamel. Better - cheesy, those. semi-hard cheese such as cheddar, gouda, emmental, etc. is added to the finished béchamel.Pour this fish in a small bowl, that is, where it lies tightly, and bake (so that the sauce does not spread in the corners, and the fish sticks out naked) ... Will fly away.

A liquid version of bechamel (it can be of three consistencies: thick, medium and liquid):
butter 50g
flour 50g
milk 1l
salt
nutmeg.

Dissolve the oil in a saucepan, let it foamer a little, add flour, work with a whisk and stir, fry over medium heat until a nutty smell and pour in cold milk, stirring actively with a whisk. I pour in at three. Salts, ground black pepper, nutmeg. About 70-100 grams of grated cheese there, warm up until it dissolves. Pour in the fish and bake. It will not be dry. Bake not until dried pieces, but quite a bit, only the sauce will turn into foams. Fish does not tolerate long heat treatment. Then it will be tender. I would set the top-bottom in the oven, 200 degrees and 15-20 minutes to start. The sauce is also hot.

Do not overuse spices. Don't put anything else. Fish is a delicate thing in texture and taste. I don’t like thyme at all and wouldn’t go into fish.

[Scarecrow]

Scarecrow, slow down ... I'll write it down

[Scarecrow]

Scarecrow, do you skin the fish before baking?

[Scarecrow]

Scarecrow, do you skin the fish before baking?

Nope, I'm too lazy))). I clean it with a knife. Pink salmon and even more so the loach (and therefore the loach - it is practically without scales at all, naked) - have little scales. Peeled char can be eaten right with the skin.

I often make filleted large baked sauces with sauces (sockeye, large coho salmon, once salmon and trout, but I haven't bought it for a long time), they are skinless (filleted and cut off the skin. For salt - I leave on the skin). But the smaller fish is cut into steaks across, because there is reluctance to tinker with fillets. Skin stripped.

Scarecrow, slow down ... I'll write it down

My biggest love is under blue cheese. But there is a taste for the blue cheese lover. You love? It can be blurted into bechamel, or into 20% cream, the dissolving cheese thickens them. Cream 300-400 grams and for this amount of 50-70 grams of blue cheese. Warm up until dissolved, black pepper (not salt !!! blue cheese is always very decently salty). Pour the sauce over the tightly packed fish and bake.

PS: I completely forgot the name of bechamel with cheese. oooh ... I'll go see. By the way, a lot of French sauces have bechamel in the base. It's just that various additives give it a different sound and a different name. But I forgot the name! I'll look at it))).

me a fish in a simple way: in the micro is in itself

For salmon in a hot state, as for us, this is the most successful option, preserving the own taste of the fish, the main thing is not to overexpose and butter the butter with flakes, according to the quantity depending on the fat content of the fish.

No, I do not welcome fish in the micro. Better for a couple. Well, for my personal taste ..



Found it !! Morne is called sauce. Here. A sauce with boiled butter instead of milk is called velute. Got it, right? These are the basic whites in French cuisine: béchamel and veloute. Bechamel: butter, flour, milk. Veloute: butter, flour, broth.

The base for sauces made from fried flour is called Roux. Here's the first basics of sauces)).

No, I don't welcome fish in the micro

well, tada we cross you out)))
Natus, I’m reading your fish encyclopedia and more and more I understand that this exceeds the flood format, and it’ll be a pity to lose it here ... think of blackening, eh ...

Natus, I’m reading your fish encyclopedia and more and more I understand that this exceeds the flood format, and it’ll be a pity to lose it here ... think of blackening, eh ...

Oh please....

mikre do not welcome. Better for steam

From exactly the opposite, even at the same time I made a flounder, for example, both there and there and the fish in the micra, which was spilled with its juices from the inside, at times biting for my personal taste)

I just have a prejudice about the microwave. It dries food very much by evaporating water from them. Tested on all fruits and vegetables. Even if in a confined space, the liquid will be next to the product, and not inside it. When cooking with steam, it is enough just to wrap the product in foil so that it is not washed off by water, its juices are not washed off. There, in a roll, dry white wine, salt, lemon zest and enjoy life. Serving in portions is great. The temperature during such cooking will be lower than 100g (the boiling point of water), that is, it is very gentle, which does not cause moisture to boil inside the product itself and leave it out in the form of steam, which is observed in the micron. The juice will remain in the fish.

But, of course, this is my opinion and it is not the ultimate truth)).

[Scarecrow]

Scarecrow, I'll write it down, how you can surprise you, it's easy ... I'll break your stereotype ... with a fish straight)))

It is very dry food, tested on all vegetables and fruits.

let's eat vegetables and fruits

[Natasha]

PS: I completely forgot the name of bechamel with cheese. oooh ... I'll go see.

Natashaand where are you looking? Throw at me, plz, the title of the book or at least a photo of the cover / first page!
Or which site?
My husband just drags on blue cheeses and mornay he will be so into the subject! And with mussels, and with mushrooms, and steamed green peas.

[eye]

eye,

How do you break if I tried? For a long time, really)). Nooo, steam and that's it, I will resist !!! And finally - a duel !! If I break you, don't complain later!)))



Tricia,

Nastya, Julia Child, two-volume French Cooking Lessons.

The vegetables in this sauce are amazing !! All cabbages: cauliflower, broccoli, Brussels sprouts, etc. .. frozen green peas, green beans, mixes like mexicanspich ...

Nastya, Julia Child, two-volume French Cooking Lessons.

Thank you!
I remember you talked about buying it!
Do you speak Russian or native English?

Recently, in translations of culinary programs (revising J.Oliver) and there are so many blunders in the ingredients, terms! that Russian modern editions are simply afraid to buy ...

[Tricia]

Tricia,

Translated, it seems like the reviews about her are normal. And the publication is not cheap, actually ...

From Tanyushka Maladtsa and nothing we have sushi, right?
And Nata cracks a falga

we don't have dry land, right?

Yes
I will assume that it can dry with excessive cooking power.

[Nata]

Nata, look, here in the Fish section (I already drove the pasarea) there is a branch "Fish in sauce"
Here you can draw a theme there with basic sauces from the guardians of these, with names and all that) you will add pictures later when you cook
And then the public is a volunteer that starts in a flood, albeit in a fish)

Girls, I bought a small salmon yesterday (1.5 kg, two pieces with a head (both, together))), now I'm thinking - if you salt it, then cut off the whole head? Or is it better to cut it in 2 pieces?
And in general, has anyone dealt with such a crumb? Are there any nuances in cooking? Is it the same as large or less fat?