Salting catfish at home. Description of the appearance of catfish with a photo, characteristics of the benefits and harms of this fish; recipe for cooking at home

Salted catfish (steaks)

Homemade salted catfish sandwich

I recently bought catfish steaks and thought, what should I do with them? After a trial preparation of fried catfish (dipped in flour), it turned out that it was very tasty in it - only a thin strip of fried skin with a layer of tender fat. But the pulp after heat treatment is very watery and uninteresting.

And I realized that such a fish would be good in dough (dense, preferably in viscous yeast, like donuts). Once in Cyprus, I tried such a dish - a piece of fish in a dough resembled fried patty with a very juicy filling. So, it will be delicious with catfish.

But, I didn’t plan to fry pies and fish in dough, and 2 steaks were still thawing and required ideas. And then I remembered how tasty salty can be. oily fish(I think even those who have not tried it can guess its properties by the name). And I decided to do salted catfish. And what, a sandwich with such fish is a real delicacy!

What is needed for salting

for 4 servings

• Catfish steaks - 2 pieces;
• Salt - 2-3 tablespoons;
• Sugar - 1 tablespoon;
• Spices (optional) - a pinch of freshly ground black pepper, 2-3 clove buds (break).

How to pickle

• Defrost catfish steaks (you can not completely, leaving a little hard).
• Mix salt and sugar. Sprinkle them over the steaks on both sides. Put the fish on a clean linen cloth. Sprinkle with pepper and cloves. Wrap the fish in a cloth.
• Place the fish in a cool place (I put it in the refrigerator) for salting. The fish will be ready in a day, but if you stand for 2 days, it will become even tastier.
• Remove the finished fish from the rag, cut off the rim of the skin (it is inconvenient to eat, you can either eat it separately or throw it to the potatoes at the end of frying, the skin will turn out crispy). Cut the catfish fillet from the bone. Next - either make sandwiches with this fillet (half of a lightly salted steak goes for 1 sandwich), or - you can cut the fish into several pieces and serve with fried potatoes or mashed potatoes. It will be very tasty!

Enjoy your meal!

oily, delicious fish homemade salting

Cooking catfish in pictures

Dry-salted catfish fillet (in a rag)

Catfish - sea ​​fish, belonging to the perch family, its tender, very fatty meat differs from the meat of any other fish in its translucent, watery texture, has a slightly sweet aftertaste, and there are practically no bones in its steaks. Unfortunately, few have this glorious fish in their diet - because of its supposedly "complicated" preparation. And absolutely in vain. You just need to know how to cook catfish, use some tricks, and this unsurpassed fish will become one of your culinary favorites.

Indeed, if, not knowing how to cook catfish, try to fry it in a pan with the most in the usual way- it is likely to simply "spread". Undoubtedly, this fish is best suited for baking in the oven, but experienced chefs are not limited to a single recipe, and real culinary masterpieces. Catfish is grilled, steamed, fried in batter, it makes amazing pilaf, pie, meatballs, roast, soup and many more different dishes for every taste and preference. Below are some recipes and tips on how to cook catfish.

Risotto "Catfish with pomegranate"

Ingredients:

• catfish fillet (peeled);
• one pomegranate (ripe);
• rice - 350 g;
• broth (vegetable) - one liter;
• one small onion;
• butter - 50 g;
• dry champagne;
• pepper;
• salt;
• dill.

Cooking:

1. Before cooking catfish this recipe, first, the pomegranate is carefully separated, half of the grains are passed in a blender, the juice is filtered.
2. The onion is finely chopped and put in a saucepan in which 30 g of butter is melted, stewed.
3. Cut half of the prepared catfish fillet into medium-sized pieces, add to the pan along with rice. Keep on fire for about a minute, stirring.
4. Pour in and quite a bit of champagne. Allow the liquid to evaporate over high heat.
5. Pour in the broth (a couple of ladles). Bring to a boil, reduce the heat to low and leave until the rice is fully cooked, add a little broth as needed.
6. Melt the remaining oil in a frying pan, put the second half of the fillet into it, salt, season with pepper and add champagne (a little). Withstand 3-4 minutes on medium heat. Remove from heat and pour in the rest of the pomegranate seeds, leaving a little for decoration.
7. A little chopped dill, catfish from a frying pan are added to the finished dish, gently stirred. Risotto is laid out on portioned plates, decorated with pomegranate and dill.

How to cook catfish in the oven?

Ingredients:

• catfish (fillet) - 2.5 kg;
• hard cheese - 0.3 kg;
• mayonnaise - 0.5 l;
• three bulbs.

Cooking:

1. The fish is thawed, washed and dried with a regular paper towel.
2. Cut the catfish into large portioned pieces.
3. Rub the cheese, mix it with mayonnaise and pre-chopped onions.
4. The chopped pieces of fish are placed in the prepared mixture, mixed gently and left for 20 minutes to marinate the fillet.
5. Then the fish is laid out in a special baking dish and sent to an oven preheated to 190ºС and baked until fully cooked.

Pie with catfish

Before you cook catfish, or rather a pie with this fish, stock up on the following ingredients:

• catfish (fillet) - half a kilogram;
• dough (yeast-free) - half a kilogram;
• 2-3 potato tubers;
• oil (vegetable) - 3 tbsp. l.;
• one bulb;
• salt and pepper to taste.

Cooking Tips:

1. The dough is divided into two equal parts. Lubricate the mold vegetable oil and spread one part of the dough, then a thin layer of chopped raw potatoes.
2. Season with pepper and salt.
3. Pieces of catfish sprinkled with pepper and salt are placed, finely chopped onion is on top.
4. Drizzle lightly with oil and cover with the remaining rolled out dough.
5. Pinch the pie around the edges and leave for 20 minutes in a warm place.
6. Then put in an oven heated to 200ºС until fully cooked, after making punctures with a fork on top. Served at the table.

Enjoy your meal!

Catfish belongs to the order Perciformes. There is another name - the sea wolf. The weight of the fish can be more than 30 kg, while its length can vary from 1 to 1.5 m. The catfish lives at a depth of no more than 600 m. This fish has a fairly wide mouth and powerful teeth that are replaced annually. Their main purpose is to tear mollusks from stones. The characteristic features of catfish also include a dense peel, on which there are small scales (see photo).

How to choose and store?

You need to choose a catfish like other fish, based on the basic rules:

1. The eyes of fresh fish should be clear, the presence of turbidity is a sign of depravity.
2. Catfish meat should be light and elastic. Press on it with your finger, the meat should immediately restore its shape.
3. It is not recommended to buy frozen catfish in transparent ice, as this is a clear sign of repeated freezing, which negatively affects the quality and taste of the fish.

You need to store catfish on a shelf near the freezer for no more than 2 days. In frozen form, the period increases to 2 months.

Beneficial features

The benefits of catfish are due to the content of various substances that favorably affect the activity of the whole organism. The fish contains fatty acid that are beneficial to humans. Omega-3s remove "bad" cholesterol, which in turn reduces the risk of developing heart and vascular diseases. Since catfish meat is nutritious and easy to digest, it is recommended for people who have a thyroid problem. Due to the fact that fish contains a lot of protein, it should be consumed by athletes. As for the calorie content, it is small in the sea wolf, therefore, when used in in large numbers do not be afraid that it will harm the body.

The composition of the catfish includes sulfur, which is actively involved in metabolic processes in the body, as well as chlorine, which normalizes the water-salt balance. In large quantities, fish contains potassium, which has a beneficial effect on the state of the cardiovascular system, and it also relieves swelling and normalizes arterial pressure. It also contains magnesium, a mineral important for the heart muscle. Thanks to the combined action of phosphorus and calcium, bone tissue is restored and strengthened. Included in catfish meat is vitamin PP, which dilates blood vessels, which improves blood circulation and oxygen supply to the cells of the body.

Use in cooking

Catfish is a fairly popular fish served as self-dish, and also used to prepare others. Fish can be subjected to any heat treatment: stew, roast, bake, boil, as well as grill and steam. Juicy and very tender meat allows you to create real masterpieces. This fish makes very delicious ear because it has a sweet taste. In addition, fish meat can be salted and smoked. Smoked fish used for preparing various appetizers and salads.

Catfish goes well with various vegetables and cereals. Fish meat is very delicious meatballs and meatballs, as well as filling for baking. This product is also used for casseroles.

How delicious to cook catfish at home?

To make the cooked catfish tasty and juicy, you should know some of the subtleties of its preparation:

Damage to catfish and contraindications

Catfish can harm people who have an individual intolerance to the product. It should also be borne in mind that if you eat fish in large quantities, this can lead to poisoning.

Catfish is a family of marine ray-finned fish from the perch-like order, a valuable commercial object (we distinguish it from the fish of the same name from the salmon and moray families). This fish is quite large, catfish meat is tender, very fatty and slightly sweet, there are a minimum of bones in the body. nutritional value of this species is very high: its meat contains many useful substances, vitamins, trace elements and omega-3 polyunsaturated fatty acids.

What can be cooked from catfish?

It is best to steam or grill such fish (for a very short time), of course, it can be boiled, stewed with vegetables, marinated, salted, dried and smoked (by the way, a wonderful beer snack). And you can also cook or. We can definitely say that it makes sense to fry catfish only in batter, otherwise the fish will “spread” in the pan, melting into fat. In general, it is better not to subject it to a long heat treatment.

Catfish meat can be used as a filling for baking. Catfish pie will turn out to be very satisfying - such a dish is great for cold days.

Catfish Pie - Recipe

Ingredients:

• catfish fillet - 500 g;
• ready dough- 500 g (you can use yeast, yeast-free, puff);
• boiled long grain crumbly rice- 200 g;
• onion - 1 pc.;
• lemon juice - to taste;
• garlic - 3 cloves;
• vegetable oil - 3-5 tbsp. spoons;
• ground black pepper - to taste;
• chopped parsley and other aromatic herbs - 2-4 tablespoons;
• dry spices - to taste;
• salt - to taste.

Cooking

While the rice is boiling, cut the catfish meat into medium-sized pieces, add salt and marinate in lemon juice with crushed garlic, ground pepper and dry spices for at least 30 minutes to somewhat ennoble the smell and taste. After the specified time, we discard the marinated pieces of fish in a colander to remove the remnants of the marinade. We divide the dough into two parts. We roll out the layer from the first part (not too thin) and place it on a greased baking sheet or in a mold (with not too high sides). Place a thin layer of rice on top and spread evenly. On top of the rice - pieces of catfish, which we sprinkle with evenly chopped greens and again add a thin layer of rice on top. Drizzle everything evenly with vegetable oil. Cover with the second layer of dough and connect the edges. Let the cake rest for 20 minutes. During this time, we heat the oven to approximately 200º C. We pierce the cake in several places. Bake for approximately 40 minutes. Catfish fat and aromas of greens will soak the rice - it will be very tasty. You can, of course, open pie compose, then from above we make a “lattice” of thin strips of dough, which we connect with the edges of the lower layer.

How to pickle catfish?

Ingredients:

• catfish - 3 kg;
• salt - 5-6 tbsp. spoons;
• a mixture of spices - to taste.

Cooking

An approximate calculation for salting fatty fish, including catfish is as follows: for 1 kg of fish - 1-2 tablespoons of salt. If we salt in a “dry” way, the salt must be coarse. If we salt according to the “wet” method - in brine - we dilute the salt so that a raw egg popped up.

Can be added to 2 tbsp. tablespoons of salt 1 teaspoon of sugar, which will give the fish a more delicate taste.

When salting catfish, it makes sense to actively use spices: bay leaf, peppercorns, cloves, anise seeds, cumin, fennel, coriander and other spicy fragrant plants. The use of spices ennobles the taste of this fish. When marinating, you can use fresh aromatic herbs.

If we salt catfish large pieces according to the “dry” method, then we wrap the salted fish in clean paper or linen, and then leave it in the freezer for a day. Lightly defrost for another 2 hours on the shelf of the refrigerator.

How to salt catfish in a fast way?

Ingredients:

Cooking

To cook catfish quickly, cut the fillet into small pieces, add salt, place in a cramped container and add lime or lemon juice, hot peppers and garlic, you can onion. We mix. After 15 minutes, the fish is ready.

This note will discuss the preparation of blue catfish. The blue catfish is the most difficult of all the catfish in terms of cooking. Here I offer you easy way from this "difficult" fish to make tasty dish.

Catfish is "difficult" because, if cooked incorrectly, its meat loses its shape and turns into porridge. This recipe won't do that.

So let's get started. We need only a few products:
The tooth itself. Usually, since this fish is large, it is sold cut into steaks. So most likely you will have such a piece of steak.
Chicken eggs are fresh. Their number depends on the weight of the fish. But, since eggs are a piece product, we proceed as follows. In any case, we first use one, and then, if not enough, we add. Again, one at a time.
Flour- any wheat. In sufficient quantity. It will take a lot, two times more than for any other fish. Therefore, it is better to have at least half a kilo in stock. We do the same - pour a little, and add as we go.
Vegetable oil, common for frying. Its amount depends on the volume of fish and the diameter of the pan. For the first time, pour it into the pan for half a finger. Then add as needed.
Salt taste.

Cooking:
Defrost blue catfish completely. This big fish the meat is tender and this is used by manufacturers and sellers. They stuff it mercilessly, usually cut into pieces for sale, with water and freeze it. Unlike other fish, whose meat is difficult to absorb liquid, and whose fillets are usually “glazed” on top with a layer of ice, the blue catfish does not look stuffed with water. But it's not. When defrosting, you will see that there is a lot of water in it.

Drain off any liquid formed during defrosting. Moreover, we squeeze the catfish steak (lightly, without excessive enthusiasm), getting rid of excess water.

Pour some flour into a suitable container. It is convenient to use disposable substrates for this, on which vegetables and other products are often sold. After that, just throw away the substrate with the remnants of flour.
Beat the egg with a fork until smooth.

We cut the catfish together with the skin into pieces about the size of a matchbox. Leftover bones and fins can be frozen to make fish soup or fish broth.

We salt the flour. Roll the pieces of fish first in flour, then in the egg and then again in flour. We do it carefully, we do not regret flour. Sprinkle if necessary.

Heat the oil well in a frying pan. On the biggest fire We throw pieces of catfish into it.

Fry on one side, without reducing the heat, until crispy. We turn over. We're roasting more. No need to keep on fire for a long time. The tender meat of catfish, having prepared, will begin to intensively give juice.

Therefore, a balance is needed here - cook, but do not let the liquid flow out. Basically, this is achieved with a battered "fur coat", but this is not a panacea, under the influence of temperature, the meat begins to emit juice, and our task is to prevent this by having time to cook the catfish.
We take it out of the oil, letting it drain well. You can, to collect excess oil, put on paper napkins.

And that's it. We serve to the table. Though, as a main dish with the addition of a side dish. The best will be mashed potatoes and french fries. At least as an independent meal. With addition light vegetable lettuce. The fish did not lose its shape, did not fall apart, but turned out to be the most tender, in a crispy fried crust.

"Armor" made of flour and eggs, in fact, from batter, did not allow catfish meat to spread. The hot oil easily formed a crust. A strong fire allowed the fish to cook quickly. So, knowing the culinary basics, you can tasty and easily cook the "difficult" blue catfish.