Message on the topic of fish dishes. woman's world

If you ask yourself: “How did fish dishes get on the human table?”, then the answer suggests itself. Rivers flow everywhere and always, and there are lakes in every continent, country, region. And where there are rivers, ponds, lakes, there are fish. Moreover, the oceans and seas are also rich in fish stocks. From time immemorial, man has sought dwellings near water; and his first prey was fish and the meat of animals and birds. But since we started, dear visitors of the site, talking about fish, we will continue about her beloved.

In all countries they love fish and are happy to make dishes and delicacies from it. So, Bulgarians fish dishes are always flavored with garlic, nuts are added. Some types of fish, such as carp, are often served with rice seasoned with sautéed onions.

For example, nationalities such as Swedes and Finns fish is included in their menu almost every day, and Dutch herring is usually eaten fried, stuffed with parsley and dill, mixed with butter. Eel is popular with them, fried on a spit, it is alternated with cucumber.

AT Norway very fond of cod, flounder (including halibut). The national Norwegian dishes also include cod, which is dried on some rock. By the way, the cod should be decapitated. This delicacy is called clipfix. In addition, Norwegians call lutefisk smoked cod, which is cooked with spices. Boknafisk is a spicy salted herring served with jacket potatoes and fried lard(cracklings).

Greeks fish dishes are served both as the first course and as the second, and instead of the third, a fish appetizer is preferred. Fish are fried, stewed, made fish fillet in your style and fish soup they do the same as the Russian "schi from an ax". That is: water, fish and ... nothing more. Joke. Of course, tomatoes, herbs, onions are a must.

Israeli the cuisine is known for "Fish Fish". Chinese, in addition to fish, meat of animals and birds is also laid in the pan. Well-known rolls are generally prepared from raw fish.

French people, like the Norwegians, cod and flounder are very revered. They also respect mackerel when it comes to marine fish species. And from freshwater - these are pikes and carps. Seafood in France is especially revered. Moreover, when cooking, bunches of greens fall into the water, which are removed before serving.

AT Japanese fish is one of the first places in the kitchen. But the Japanese, as a rule, do not boil fish, their favorite dish is fried fish. For the most part, the Japanese prefer seafood, among them shark fins, which are also used to make pates. AT Japanese dishes raw fish prevails, for example, frozen carp or carp. They are cut into thin strips and served in combination with spicy soy sauces(for example, spicy - for sushi and rolls) and a variety of greens.

Fish dishes of Russian cuisine

We already know how fish dishes appeared on the Russian table from the first part of this article. This is the presence of water arteries teeming with fish. Near them people settled since ancient times. Moreover, the reservoirs were much richer in fish population at that time than now.

In ancient Russia, it was sometimes allowed to eat fish during fasting. Since then, Russians have begun to invent and cook various dishes from fish. Fish gained particular popularity in later times. She was increasingly supplied even to the royal table.

The variety of fish dishes is great, and every year their range is expanding more and more. It becomes impossible to cover the entire Russian cuisine in one article. fish dishes, so we suggest you read the description cooking fish.

These include fried fish, steamed (steamed); fish was boiled, stewed, baked, salted, dried, dried, and many other dishes were made from it.

If the fish was very large, then it was cut into pieces and scalded on a Russian stove. medium size fish fried on the oven, sprinkled with oil, and the small one was breaded in flour, and it was fried in a pan. Highly small fish fried in in large numbers fat - in modern deep fat. Such a dish was eaten instantly, like seeds.

In Russia fried fish also on a spit. The dish was called "twisted". For example, the pike is twisted. And fried fish was served with onion broth (the dish was called “sturgeon link”). Minnows were fried, sprinkled with lemon juice beforehand. The fish was also fried in the dough. But rather, such a dish can be called "fish baked in dough."

Steaming fish was similar to modern stewing in a frying pan with a closed lid. The fish was stuffed with a variety of porridges, mainly buckwheat, as well as minced fish. Caviar, milk, fried onions were added to cereals.

Offal of sturgeon and beluga was used to prepare delicacies called "fish offal".

Fish hodgepodges were incredibly tasty in Russia. The composition of the products of this dish was very rich: it included stewed cabbage, which was seasoned with onions fried with flour, pepper, and butter. The fish was fried in oil and combined with the above products. Then the hodgepodge was put into a frying pan, sprinkled with crackers and sent to the oven in a frying pan. Vinegar or kvass served as a dressing. Late recipe fish hodgepodge diversified salted mushrooms, lemon, olives.

It is impossible not to mention the famous Russian fish pies, but without dough. Nowadays they would be called "zrazy". As a rule, fish meat, for example, pike perch or pike, was finely chopped and molded from this so-called minced meat cutlets, more like pies.

In conclusion, dear guests of the site, it should be said that Russian cuisine, despite the fact that it has been subject to changes and innovations, has not lost its flavor, which distinguishes it from other national cuisines of the peoples of the world.

The fact that somewhere in the world there are people who do not like fish, I can only explain by a combination of circumstances - for example, they forced me to eat nasty frozen fish with mayonnaise in my childhood, and there was no one nearby who would explain that the fish itself is not in which is not to blame. Give such a person a taste of really good, deliciously cooked fish - and that’s it, you won’t drag it by the ears. Everyone says that fish is healthy, but for me it comes first. delicious product from which you can cook so many wonderful dishes. Although useful too, it is not for nothing that doctors strongly recommend eating fish dishes several times a week.

The next collection includes ten best recipes fish dishes. Does this mean that other fish dishes are not so good? By no means, properly cooked fish is good always and in any form, it is no coincidence that it is among my unequivocal favorites: take any fish, your favorite herbs, and lovely dinner ready. In the same collection you will find some of my favorites. fish recipes, and if among them there are not those that you like, be sure to tell us about it in the comments.

They say that the owners of expensive restaurants sometimes ask candidates for the position of a new chef to cook something very simple, like an omelette. And it is no coincidence: the simplest is usually the most difficult. For example, fried cod. It would seem, what could be easier than just frying cod in a pan? In theory, nothing, but in practice, it will fall apart for one, dry for another, so people promise to cook fried cod, it’s better in the oven, in parchment or something else. Meanwhile, properly cooked fried cod is very tasty in itself, and delicious sauce it is prepared for it in the same pan without interrupting the process, and the texture of such cod turns out to be just right: still juicy, but already dense, easily divided into pieces. If you think that cod is a so-so fish - give it another chance!

To tell the truth, I don’t really like stewed or boiled fish, but for this fish in tomato sauce I am ready to make an exception every day. There is everything - and bright, summer, rich taste tomatoes, and fragrant, thick sauce with the taste of the sea, and fish, the meat of which itself moves away from the bones. A similar dish is sometimes prepared by fishermen throughout the Mediterranean, sending to it that part of the catch that they could not sell, but you and I can take any fish - even inexpensive cod, even overseas sea bass, even familiar and familiar pike perch. I am sure that carp in this form will also appeal to those who love this fish. You choose!

I absolutely cannot go to Runet. For example, yesterday, out of some fright, I decided to look for a recipe for making chum salmon, and I still have this unfortunate fish, exhausted with mayonnaise, foil and cremated in the oven beyond recognition, before my eyes. It is clear that the only purpose of these tricks is to cook the salmon so that it turns out juicy, but these unfortunate culinary specialists also teach others, and there is no one to stop them. Well, this unbearable burden will again have to be shouldered by your obedient servant.

Julia Child's culinary career, as the movie "Julie and Julia" recently showed us, began with the fact that in one of the restaurants in Rouen she was served fried fish with just such a sauce. Like all genius, beurre blanc (“white butter” in French) sauce is very simple and goes well with any fish. In his homeland, in the Loire Valley, pike is served with such a sauce - and the merit of the sauce is not so small that a rather bony and not too refined fish becomes a welcome guest on the French table.

Mackerel is an extremely oily fish, but unlike meat, the fat in fish is very useful: omega-3 acids and all that. In addition, being a fatty fish, mackerel greatly benefits when grilled, and grilled mackerel fillets will be a real step forward in terms of finesse of presentation. This is especially important if someone in your household abhors eating fish because of the bones. Doctors advise including at least two servings of oily fish per week in your diet so that your body receives a tangible boost of vigor and health, and this one simple recipe will help you make your menu not only useful, but also tasty.

This Swedish version of the salted salmon we are accustomed to has its roots in antiquity. In those harsh times, the Swedes and other Scandinavians not only salted the fish, but also buried it, often for several months, in order to save it for the winter. Actually, the modern name "gravlax" comes from the Swedish gravad lax - "buried salmon" - although it is sometimes difficult to believe in this even for modern Swedes. Now, of course, no one buries salmon any more (although surströmming, fermented herring, is still a great success), but from the neighborhood with dill and vodka (mandatory ingredients!) And beets (not mandatory, but desirable), it acquires a spicy taste and very interesting coloration.

Today we will cook marinated fish with you. In the role of fish - whitefish, a freshwater relative of salmon, which, after salting or marinating, turns into a real delicacy. What to do if you didn’t have Lake Ladoga near you, where as many as seven species of this wonderful fish are found? It's okay, take any other - pike perch, catfish, silver carp ... In a word, if you like fish in its usual form, then you will like it in marinated.

Lemon with thyme best friends, and with fish, this duet does wonders. For the first time I had a chance to try, frankly, not the most frequent guest on our shelves: the British call this fish John Dory, the Italians and the French - St. Peter's fish, and we call it sunflower. On her side there is a dark spot, according to legend, the fingerprint of the holy apostle Peter, who, as you know, was a fisherman (however, there is no sunflower in the Sea of ​​Galilee, but who cares?). Sunflower has a fairly dense meat and tastes somewhat reminiscent of halibut. Do I need to say that with lemon and thyme you can cook any fish at all - even sea, even river, even with white meat, even with red? ..

I dreamed of tuna tartare for more than two months, from the very day I tried it in one of the trendy places in Alicante. The service in that place was disgusting, the prices were frightening, people crowded at the entrance, the bartenders in the center of the hall mixed various options gin and tonics, but tuna tartare - it turned out to be beyond praise. Large pieces of supple and juicy fish meat in a light dressing with an Asian twist sunk into the soul for a long time. I haven’t seen fresh Mediterranean tuna here, and you can’t buy another one right away either, but as soon as I had a piece of rich pink fillet in my hands, I immediately remembered tartare. After all, this is, in fact, the best thing that can happen to tuna.

Department of Education of the Uisky Municipal District

Chelyabinsk region

Municipal budgetary educational institution

"Mirnenskaya secondary school"

CREATIVE WORK

FISH DISHES

Done: 10th grade students

Avinova Love

Azyazova Natalya

Degtereva Anastasia.

Komleva Valentina

Zhuravleva Maria

Checked:

Lukanina E.B., Petukhova L.Yu.

Mirny settlement 2010

Content

History reference

Types of fish and their culinary uses

Characteristics of raw materials.

Indicators of the good quality of fish

Fish processing

Heat treatment fish

9. instruction card

Cooking stuffed pike

10. Quality requirements ready meal

11. Safety precautions when performing

culinary works

12. Economic evaluation of the dish "Stuffed Pike"

13. Ecological assessment of the dish "Stuffed Pike"

14. Conclusion on the work done

Rationale for the choice of project topic

Since ancient times, people have used fish for food. They did not think about the benefits of this food. It turns out that fish has a huge amount of minerals (phosphorus, calcium, iodine, copper, zinc, etc.), vitamins (A, D, B, C), fats (A, D), proteins (essential amino acids), carbohydrates. This is enough high-calorie product, which can be supplemented with vegetable and cereal side dishes, various sauces.

From the point of view of nutrition, fish dishes are not inferior to meat dishes in their nutritional value, and even surpass them in digestibility.

A variety of fish dishes and snacks are one of the characteristic features of Russian cuisine.

The topic seemed relevant and attractive to us, so we decided to offer the listener a historical background, varieties of fish species, the chemical composition of fish, technological map preparation and processing of stuffed pike, environmental and economic assessment, safe methods of working with equipment.

History reference

“If a person is given a fish,

he will be full for one day;

if you give two fish,

he will be full for two days;

but if a man is taught to fish,

he will be fed all his life.”

(Eastern wisdom)

It is no coincidence that fishing is one of the oldest crafts that man has mastered. In the river, lake, sea, people saw an inexhaustible and reliable source of replenishment of their food reserves, and therefore they settled, as a rule, near water bodies. The largest Russian settlements in ancient times were on the Oka, Volga, Dnieper, Volkhov, Dvina and other rivers. Our ancestors hardly complained about the lack of fish in the rivers. According to ancient sources, already in the 12th century, many settlements in the upper reaches of the Volga were famous for their fish wealth. Fish paid feudal duties. So, according to the charter of 1150, the city of Toropets was supposed to supply "three sledges of fish" to the Smolensk bishopric.

About the rivers and lakes of Russia, Adam Olearius wrote in the 17th century that they "abundant to the extreme with all kinds of fish." And what kinds of fish were especially valued in those ancient times? The answer to this question can be found in the playful Tale of Yersh Yershovich, dating back to the second half of the 16th century. Here is how the trial of Ersh Yershovich is described in it: “In the summer of 7105 (1596), December, on the day it was in the big lake of Rostov, judges of all cities gathered, the names of the judges were: Beluga Yaroslavskaya, Salmon Pereyaslavskaya, boyar and voivode Sturgeon of the Khvalynsk Sea, the roundabout was Som, big Volga redistribution, court men Sudak and Pike-trembling! All this judicial brethren is nothing but the most valuable commercial fish in Ancient Russia. Mentioned in the “Tale ...” are also laduga, whitefish, herring, ide, nelma, carp, bream, chub and other types of fish. The lowest rung of this hierarchical ladder of fish classes is occupied by a ruff. According to the author, only the last hawkers will buy it, and even they will not so much eat it as spit it out, and throw out the rest to the dogs. But the sturgeon is called no other than the boyar and the governor. And it's not just the rather large sizes that this fish reaches. Rather, she was appreciated for her beautiful taste qualities meat and caviar. As you can see, among the commercial fish of that time, the author does not mention sea fish. And this is no coincidence. After all, most of the Russian population met her only in the era of Peter I. Here is what is written about this in the “History of Brief Russian Trade”, published in Moscow in 1788: “for the desired benefit and increase in trade near the city of Arkhangelsk and in the Kalsky port from fish fisheries for whale, walrus, cod fish and other sea animals kept by Prince Menshikov and the company have not yet occurred, sovereign Peter the Great ordered these crafts to be given to the merchants for free production. And stretched, starting from 1721, to Moscow and other cities of Russia carts with sea fish.

True, the Pomors were engaged in sea fishing long before the "command" of the king. Sea fish was the staple food of other inhabitants of the northern regions as well. And yet, until the end of the 17th century, Russia had a rather vague idea of ​​\u200b\u200bsea fish. The Russians were embarrassed by such unfamiliar names as cod, whiting, saffron cod, capelin. Very peculiar information about the quality of certain types of marine fish was provided by reference publications of that time. For example, here are the recommendations given by the "Commercial Dictionary", containing knowledge about the goods of all countries and the names of the main and newest things related to commerce, also to house building, "published in Moscow in 1790:" Between marine fish those who live and eat healthier near the shores are included in the last article not without reason, because they live in not so much clean water. It is not difficult to imagine what was said about sea fish in less serious publications.

However, already in 1808, in the book “The Source of Health, or a Dictionary of Consumable Foods,” one can read the unequivocal statement that “for eating, sea fish is revered as the most nutritious and healthy.”

Levshin wrote about the excellent taste qualities of sea fish, he even offered one of the recipes for cooking cod in his Cooking Dictionary. But, in spite of everything, sea fish made their way to our table with difficulty. And even a hundred years later, after the publication of Levshin's book (1895), Kanshin complained about his compatriots, proving to them that "fresh cod does not deserve to be in such neglect as prejudice holds it."

Perhaps the most popular among marine fish in the 19th century was navaga. She was transported in a frozen form throughout Russia. It is interesting that it was delivered even to such a fishing city as Astrakhan. In winter, Russia traded mainly frozen fish. In the market, it cost more than salted fish, so they often tried to keep the fish caught in the fall alive until the winter trade. She was placed in small lakes, cages made of twigs, and as soon as the water was covered with ice, they were caught and frozen on ice. Such a living frozen fish was called "passionate goods."

Fish intended for transportation over long distances, for example from Arkhangelsk to Moscow, were frozen in a special way: they were stabbed, dipped in ice water and rolled in snow until it completely iced over. According to contemporaries, the taste of this fish was as good as freshly caught.

In summer, fish was transported mainly along the rivers. At the same time, she walked on her own in special boats, called "slots". The middle part of the boat, separated from the stern and bow by impenetrable partitions, served as a fish tank. There were special slots in the cage through which water circulated. In the "slits" the fish were towed for various distances. Thus, a significant amount of live sterlet was transported to St. Petersburg along the Mariinsky water system. Where there were no waterways, valuable fish were transported in large baths of water, as well as in special wagons.

And yet, the bulk of the fish traded in Russia was salted, dried, dried. Dried and dried fish were produced in the southern regions (in the basins of the Black, Azov and Caspian Seas). Dried fish was supplied in large quantities to the fairs of Nizhny Novgorod and Tsaritsin, and dried fish went mainly to the industrial regions of Russia. In the last century, strong salted fish was called the indigenous fish product. It was so salty that it could be stored for a long time without brine. Usually, in this form, red fish of the spring catch from the Caspian was delivered to the markets of Central Russia. Astrakhan herring was sold in barrels of 270-300 fish each.

The main herring market was in Tsaritsin. Wholesale buyers and sellers of fish came here from all over Russia. In general, herring came from different parts of the country, and each species had its own characteristics. For example, the herring of the Solovetsky Monastery was very much appreciated. The secret of its extraordinary taste was that the fish was salted while still alive. Then it was placed in barrels not belly up, but flat, sprinkled with salt.

The ratio of salted, dried and other fish in supplies can be judged, for example, from the following data. In 1897, the following was sent from Astrakhan: fresh fish in "slots" - 200 thousand pounds; in ice - 128 thousand pounds; frozen - 838 thousand pounds; salty - 6 million 115 thousand pounds; salted and dried - 2.9 million pounds; smoked - 1.1 thousand pounds; balyks - 16 thousand pounds; caviar of partial fish - 35.5 thousand pounds.

Such an abundance of fish made it possible to satisfy not only domestic needs, but also to engage in the export of fish. Russian caviar was highly valued abroad. In 1896, 156 thousand pounds of red and 23 thousand pounds of black caviar. The main importers were Romania, Turkey, Greece, Germany, Australia, England, France.

In Russia, the fish table has always been plentiful and very diverse. Among the dishes of the first serving at feasts in Ancient Russia, there was usually sour cabbage with herrings. Nearby, as snacks, caviar was put in different forms: white, that is, freshly salted, red - lightly salted, black - strong salting. Sturgeon, beluga, stellate sturgeon, sturgeon, pike, and tench caviar were the most widespread. Caviar was served with pepper and chopped onion, flavored with vinegar and olive oil to taste. Caviar was supplemented with balyks, which in the old days were called "backs", and loose fish: salmon, white salmon, sturgeon. Botvinya was served with this fish. Then followed steam fish, followed by fried. From this abundance of snacks passed to the ear. Russian cuisine knows all kinds of fish soup: pike, sturgeon, crucian, perch, bream, yazevy, zander, team. Along with the fish soup, kali were served: salmon with lemon, white salmon with plums, sterlet with cucumbers. Each was followed by its own body, that is, fish pulp dough with seasoning, baked in the form of various figures. Mandatory were also pies and pies stuffed with minced fish, with screech, herring, whitefish.

However, this is not all. After fish soup, it was customary to feast on salted fish - fresh and salted fish in brine, and always "under the boil" - this was the name of truly Russian sauces with horseradish, garlic, mustard. These dishes relied on pies, only not hearth ones, but spun ones. After eating all these dishes, they indulged in boiled crayfish.

And later the fish did not leave the table of the Russian people. To a large extent, this was facilitated by the fact that it was allowed to eat during fasts. Especially a lot in the posts ate herring. Herring milk and caviar with potatoes were considered a delicacy. The milk was washed, the film was removed from them, rubbed with the yolks of boiled eggs and mustard. Barrel pike - salted pike - was also widely used. It was boiled in water, skinned and served with horseradish and vinegar. smoked fish- whitefish, smelt, fish - eaten as an independent dish, or mixed with other products: pickled beets, pickles, raw apples, boiled eggs, herbs.

In winter, various fish jellies were often prepared. Fresh fish was placed in a pot, poured cold water, salted, added onions, allspice and put in the oven. When the fish was boiled, the broth was poured into bowls, pieces of fish were placed in them and placed in a cool place.

Provencal oil from olives was widely used in fish cuisine; in Russia it was called wooden. In the villages, they often cooked on hemp, poppy seeds, and later on sunflower oil. Russian cuisine used a variety of spices as additives to fish dishes. Horseradish mashed with vinegar remained a favorite seasoning for fish. Special mention should be made of such a seasoning as saffron. In Ancient Russia, the preparation of many boiled and stews. It is a pity that today saffron is not deservedly forgotten.

In general, Russian fish cuisine is very original. However, over its centuries-old history, it has undergone various changes due to the emergence of new products, new types of fish, especially sea fish, as well as under the influence of neighboring peoples.

The most susceptible to all sorts of innovations was the so-called "master's kitchen". Chefs - foreigners, more often French, served their well-fed hosts with such dishes as "sterlet in champagne", etc. Some native Russian fish dishes have also received French names. So, the ear was called consommé, and the cod was called labardan. Complaining about the foreign dominance in Russian cuisine, Levshin wrote in the preface to his book “Russian Cuisine” that primordially Russian dishes, easy to prepare, were gradually forced out of the Russian table and gave way to dishes “foreign, complex, although invented with great circumlocution, unprofitable, stuffed with many spices unusual for us.

And yet, in spite of everything, our fish cooking has retained its uniqueness. Many Russian fish dishes have no analogues among other peoples.

The value of fish in human nutrition

Fish is a high-calorie food product with up to 98% complete, easily digestible proteins. The composition of fish proteins includes a number of essential amino acids (for example, methionine) that are necessary for the human body to build new cells and tissues, therefore fish proteins are called complete.

Fish oil is liquid at normal temperatures and is therefore easily absorbed by the human body; it contains 75% unsaturated fatty acids, which is twice as much as in vegetable oil.

Fish dishes occupy a significant place in the total number of dishes. Fish tissues are soft and delicate, as they have little connective tissue.

The mineral composition of fish is rich: phosphorus, calcium, potassium, sodium, magnesium, sulfur, chlorine, iodine, fluorine, copper, manganese, cobalt, zinc, molybdenum predominate in it.

Fat-soluble vitamins (A, D, E, K) are found in all types of fish, especially a lot of vitamins in the liver. In addition, fish contains vitamins B1, B2, B6, B12, PP.

The fish is rich in extractive substances that excite the appetite, and when cooked, they turn into broth.

The nutritional value of fish dishes can be increased by garnishes and sauces. As a side dish, boiled or fried potatoes, containing a lot of carbohydrates, which are not found in fish. Many sauces for fish dishes contain a significant amount of fat, so they are served with skinny fish.

Fresh fish is cooked boiled, stewed, fried, baked. Fish is rarely stewed. Stew it not to soften, but to give a special taste.

Salted fish is recommended to be boiled or stewed. For frying, it is better to use fish that has juicy and tender meat. Fish with denser meat should be boiled and stewed, because thanks to the sauce that is served with boiled and stewed fish, the dish turns out juicy.

Fish is important dietary product. It is indispensable in the diet of the elderly, children, patients with metabolic disorders, diseases of the liver and gastrointestinal tract.

Fish species and culinary uses

Different types fish have different nutritional value and culinary use: Sturgeons - sturgeon, beluga, stellate sturgeon, kaluga, sterlet, etc.

The meat of these fish does not have bones. Fat is evenly distributed in the tissues. Taste and digestibility of fish are the best among other types of fish. Fish is used to prepare banquet dishes, exposing various types heat treatment.

Salmon - chum salmon, pink salmon, salmon, salmon, nelma, etc.

Without intermuscular bones, with tender meat. Lightly salted fish is used to prepare cold dishes and snacks. Second delicious food obtained after boiling and frying.

Cod - cod, navaga, burbot, silver hake, etc.

They are used for cooking and poaching, they are fried and prepared as a cutlet mass. The meat is skinny small bones few. Has a specific smell. Widely used in dietary nutrition.

Perch - pike perch, ruff, perch - skinny fish, tender meat. A clear broth is obtained from them, they are boiled and fried, cutlet and dumpling mass is prepared, stuffed whole.

Flounder - flounder, halibut, etc., it is better to cook the second boiled and fried dishes with and without sauce. To remove a specific smell during the heat treatment of flounder, dark skin is removed from it.

Carp - bream, carp, carp, crucian carp, tench, roach, fish, ram, silver carp, grass carp - mostly freshwater fish. They are distinguished by tight-fitting scales, the presence of a large number of small bones, and an average fat content.

Herrings - herring, herring, sprat, sardines, sprat - come in salted, canned form, much less often fresh. Fresh herring is cooked fried.

Characteristics of raw materials. Indicators of the good quality of fish

Fish enter the enterprises Catering fresh (live, chilled, frozen), as well as salted.

Live fish comes in aquariums, stored in baths with running water at a temperature of 4 ... 8 degrees, no more than 2 days.

Chilled fish comes in barrels or wooden boxes, has a temperature in the thickness of the muscles from -1 to +5 degrees.

According to the type of cutting, it can be: uncut, with removed gills and partially viscera, gutted with a head and gutted without a head. chilled fish store for 3 days at a temperature of +1 to 0 degrees.

Frozen fish has a temperature in the thickness of the muscles of -6 ... -8 degrees. Frozen fish can be of the same types of cutting as chilled, and, in addition, gutted without a head with a removed tail fin (carcass), and cut into pieces weighing at least 0.5 kg. Fish fillets are also produced in frozen form. It is stored for no more than 5 days at a temperature of -2 .... to +12 degrees. At the place of freezing, the fish is stored in refrigerators at a temperature not higher than -18 degrees and relative air humidity not lower than 95% during the year.

The indicators of the good quality of fish are, first of all, the smell and appearance:

Live and dormant fish have a clean surface of natural color; fish not broken; on the surface, the mucus is transparent, the eyes are bulging, transparent, the gills are bright red; the consistency of fish meat is dense, thawed fish may have somewhat weakened, but not flabby skin. The smell should be the characteristic smell of fresh fish, without foreign impurities; marine fish may have a faint smell of sea water and algae; in some species of marine fish, a slight iodine smell is allowed.

Fish of lower quality, but still suitable for food, is distinguished by the following features: the surface of the fish is dull, covered with a layer of cloudy, sometimes lumpy mucus; anal ring slightly swollen, pink or rose-red; the eyes of the fish are clouded and fallen; gills pale pink or slightly brown; gill covers pinkish, loosely attached to the gills, slightly opening the gill slits; the consistency of fish meat is somewhat softened; smell characteristic of fish, sourish smell in the gills and surface mucus is allowed.

Fish unsuitable for food have the following signs: eyes are cloudy, deeply sunken, the mouth is open, the gill covers are strongly raised and expose the gills, the gills are brown or gray; the surface of the fish and its gills are covered with muddy mucus with a stale, musty, sour or putrid odor; the belly of the fish is swollen, grayish or red; anal ring moist, swollen and reddened; the consistency of the meat is flabby, it easily lags behind the bones, stratifies; the color of the meat is gray or reddish.

Fish processing

Mechanical culinary processing of fish consists of the following operations: thawing, soaking (salted fish); cutting; preparation of semi-finished products.

Thawing frozen fish. Large fish are thawed in water at room temperature for 1.5 to 4 hours, depending on the size of the fish. To reduce the loss of minerals in the water in which the fish thaws, add table salt(7-10g per liter of water).

It is recommended to thaw sturgeon fish and fish fillets in air to a temperature in the thickness of the muscles of -1 degrees, then it is possible to significantly reduce the loss of tissue juice, and with it valuable taste and nutritional qualities.

Soaking salted fish. Soak in running water for 8 to 12 hours.

Herring is soaked after cutting in milk or in tea infusion to give the meat tenderness and aroma.

Cutting fish depends on the anatomical features of the fish, its size and culinary use.

Cutting fish of medium and large sizes is as follows: thawing, removal of fins, removal of the entrails through a hole in the abdomen, removal of the head, washing, removal of the upper fillet with rib bones by plaiting the fish, removal of the vertebral bone, cutting off the rib bones from the fillet, removal of the skin from the fillet , cutting into portioned pieces.

Cutting scaly fish: remove the scales, remove the fins, cut the abdomen, remove the insides, rinse.

Fish for stuffing is gutted through an incision at the head or an incision in the back.

Small and medium-sized fish are processed without opening the belly.

The following semi-finished products are obtained from gutted fish: whole fish with a head; whole fish without head (carcass). The carcass can then be cut into portioned round pieces.

Large fish are usually fished.

Processing fish for stuffing

The fish is stuffed whole or in portioned round pieces. Most often, pike perch, pike, carp are used for stuffing. As minced meat, a specially prepared cutlet mass is used.

The fish, cleaned of scales, is decapitated and the insides are taken out through the hole formed, the carcass is thoroughly washed.

For stuffing the whole pike is cleaned of scales. The skin is cut around the head and the end of the knife separates it from the pulp. Then, holding the fish with a towel by the head with the left hand, they grab the skin with the right hand and remove it with a “stocking” in the direction from head to tail, cutting the flesh at the fins with a knife or scissors. At the tail, the flesh and tail are cut, the skin is turned out.

Heat treatment of fish

The most common dishes are boiled, stewed, fried, baked fish. Less commonly, fish is stewed; as a rule, this is done not for the purpose of heat treatment, but to give a special taste.

For cooking and poaching used fish with more lean meat, as these dishes provide for serving with sauce. They use cod, flounder, catfish, perch, pike perch, catfish, pike, icefish, sturgeon fish, pink salmon, etc. It is not recommended to boil fish with meat of a loose structure, with a pronounced smell and specific taste.

Fish is boiled whole carcasses, links and portioned pieces. Fish cooked in large pieces is tastier and juicier.

For cooking fish in its entirety, the prepared carcass is tied up with twine and placed on the grate of the fish boiler (carbine) with the belly down. The fish is poured with cold water, heated. After boiling water, the heat is reduced and boiled at a temperature close to boiling (95 degrees). With this method of cooking, the fish does not crumble when portioned. The liquid should cover the fish no more than 1-2 cm.

Portioned pieces of fish are best poured with boiling liquid to reduce nutrient loss.

When cooking fish with a delicate aroma, only salt, onion and white roots are added.

Fish with a specific smell is boiled in a spicy broth, which is prepared from the roots with the addition of allspice and bitter pepper, bay leaf, cucumber pickle.

Allow fish in a small amount of liquid for the most complete preservation of nutrients. For poaching use the same types of fish as for cooking. Do not cook fish that has a specific pungent odor or gives a tasteless broth, as well as bony and small fish. Fish are allowed in whole carcasses, links and portioned pieces. Scaled and scaleless fish, cut into portioned pieces with skin, are placed in one row, and pieces of fish with skin and bones - skin down, so that the thicker part of the piece is better boiled. Water is taken from the calculation so that the liquid covers the fish 1/3 (0.3 l per 1 kg of fish). The fish is cooked on the stove under a lid or in an oven, covered with oiled paper.

For frying use fish of all kinds. Previously, it is cut into fillets with or without rib bones, with or without skin. Small fish are fried whole with or without a head. In order to preserve the shape of the pieces during frying, two or three cuts are made on the surface of the fish. The prepared fish is salted and kept for 5-7 minutes to compact the tissue, sprinkled with pepper, breaded in flour, breadcrumbs.

Fry fish: in the main way; deep-fried; on the grill and on the spit.

Fish fried in the main way. Prepared fish is fried in pans at a fat temperature of 150-170 degrees (depending on the type of fat), on both sides until golden brown. Bring to readiness in an oven at a temperature of 250 degrees for 5 minutes (fat consumption - 1 kg per 4 kg of fish).

Deep fried fish. Take deep dishes and a large (usually in a ratio of 4: 1) amount of fat. The prepared fish is sprinkled with salt, pepper, breaded in flour, moistened in lezon, breaded again in breadcrumbs and deep-fried until golden brown. Deep fryer temperature 160-180 degrees. The fish is placed in hot fat (it should smoke slightly). In this case, a crust is quickly formed, fat does not penetrate into the product, as a result, the juiciness of the product is preserved.

Grilled fish. Fish with a bone skeleton is cut into fillets without skin and bones, or portioned pieces of sturgeon fish without skin and cartilage are marinated with the addition of vegetable oil, citric acid, pepper, salt, chopped parsley for 10-20 minutes.

Pieces of fish are placed on a grill located over hot coals, fried on both sides.

Fish fried on a spit. This method is usually fried stellate sturgeon, sturgeon, beluga. Square pieces of fish without skin and cartilage are sprinkled with salt, pepper, strung on metal skewers, greased with vegetable oil and grilled over hot coals, periodically turning the skewers and greasing the pieces.

Baking fish. For baking, use raw, stewed or fried fish whole or in portions. Fish is baked with various side dishes and sauces, usually in portioned pans, dishes and in shells in an oven. Serve in a dish in which the fish was baked. Baking temperature 250-280 degrees. Baking time 15-30 minutes.

Fish stewing. Before stewing, portioned pieces of fish are most often fried, but if necessary, stew raw or salted fish. Small fish are stewed whole. The prepared fish is placed in a saucepan, poured with broth, aromatic and spicy vegetables and simmer over low heat under a closed lid until tender.

instruction card

"Cooking stuffed pike"

Ingredients:

Pike - 1 pc. (weighing 1 - 1.5 kg.)

Bread - 200g. (top grade)

Cream - 200g. (30% fat)

Egg - 2 pcs.

Butter - 100g. (creamy)

Onion - 100g. (onion)

Salt (to taste)

Spices (to taste)

Equipment:

Chopping board "RS"; table knife; meat grinder; Bowl; saucepan.

Work order:

1. Clean the pike from scales, rinse;

2. Cut the skin around the head and separate it from the pulp with the end of the knife;

3. With the left hand, holding the fish with a towel by the head, with the right hand, they grab the skin and remove it with a “stocking”, in the direction from head to tail, cutting the flesh at the fins with a knife or scissors. At the tail, the flesh and bone are cut, the skin is turned out;

4. Separate the head from the carcass along with the entrails, rinse;

5. Remove gills, eyes from the head, rinse;

6. Separate the pulp from the vertebral and costal bones;

7. Bread premium soak without crusts in cream;

8. Chop the onion into small crumbs, sauté in oil;

9. Pass the fish pulp through the meat grinder twice, add the bread soaked in cream and pass the mass through the meat grinder again;

10. Add sautéed onions, salt, spices, butter, egg yolks to the mass, mix well;

11. Beat egg whites into a strong foam, add to the fish mass, mix gently;

12. Put the prepared mass into the skin of the fish so that it takes the form of a fish. Make a puncture at the tail to remove trapped air;

13. Attach the treated head to the fish, wrap it in gauze, tie it with twine;

14. Ready semi-finished product place in a saucepan, pour cold water (for 1 kg of semi-finished fish about 2 liters of water), add salt and roots for flavoring. Boil.

15. Remove foam (coagulated proteins) from the surface. Boil at a slight boil (temperature 95 degrees), 40 -50 minutes.

16. Remove gauze from the finished pike, leave the fish to cool;

17. Put the finished fish on a fish dish; decorate with mayonnaise sauce, boiled or poached vegetables, lemon, herbs.

Requirements for the quality of fish dishes

"Pike stuffed"

1. The integrity of the skin is preserved, the fish is not deformed;

2. Minced meat is homogeneous, without bones;

3. Color from white to gray;

4. The taste corresponds to this type of fish, with a hint of spices;

5. The consistency is soft, loose.

Safety rules when performing culinary work

When using an electric stove

1. Before turning on the appliance, check that the power cord is working properly; install the tiles on a fireproof stand; do not use open helix tiles.

2. When turning on the stove, insert the plug into the socket sockets until it stops; do not turn the plug on and off by pulling on the cord.

When using cutting tools

1. Be very careful; pass knives and forks handle forward; push the meat into the meat grinder only with a wooden pestle;

2. Bread, gastronomic products, vegetables and other products are cut on cutting boards, observing safe methods of cutting food, the fingers of the left hand should be bent and be at some distance from the knife blade.

3. Be careful when handling the grater.

When working with hot dishes and liquids

1. Make sure that the contents of the dishes do not spill over when boiling; if the boil is strong, reduce the heat.

3. Do not use cookware with a bent bottom and broken handles.

Economic evaluation of a fish dish

"Pike stuffed"

Product name

Quantity

(in grams)

Price for 1 kg of product

(in rubles)

Price

(in rubles)

Pike

1500

Bread

Cream 30% fat

120

Egg

2 pcs.

6,80

Butter

21,60

Onion

3,90

Salt

Spices

Total:

219 ,30

Conclusion: Considering the fish dish “Stuffed Pike” from an economic point of view, we come to the conclusion that this dish is not expensive, despite the fact that it can be used not only as an everyday dish, but also as a banquet. The main costs of funds fall on the purchase of fish. Most of the products used to prepare this dish can be taken from personal subsidiary plots (dairy products, vegetables, eggs), which will significantly reduce the cost of the finished dish. It is necessary to take into account the cost of electricity and equipment depreciation.

Ecological assessment of the fish dish

"Pike stuffed"

Named.

products

food

substances

Significance for the body

human

Fish

(pike)

Complete proteins, fats, minerals (calcium, phosphorus, potassium, magnesium, sulfur, iodine, bromine, fluorine), vitamins (A, D, E, K-fat-soluble,

B1, B2, B6, B12, PP-

water-soluble), extractive substances.

Proteins are easily absorbed by the body, fat is fusible, rich in polyunsaturated

fatty acids,

calcium, phosphorus, magnesium - are involved in the formation of bone tissue, fluorine - contributes to the formation of bones, sulfur - is necessary for the formation of gastric juice, iodine - is necessary for the normal functioning of the thyroid gland, with a lack of vit. A - growth stops, vision is impaired, resistance to infectious diseases decreases, vit. D - anti-rachitic, vit.E - causes a disorder of the nervous system, vit.K - promotes blood clotting, vit. gr. B - participate in redox functions, vit.PP - with a deficiency, roughness of the skin is observed, disruption of the digestive tract, nervous system, extractive substances stimulate appetite.

Bread

Carbohydrates, vegetable protein, vitamins of group B, PP, minerals phosphorus, magnesium, potassium.

Carbohydrates play an important role in the metabolism and energy in the human body, it is a source of energy, vit.gr. B - take part in carbohydrate metabolism, take part in the growth process, in the work of the central nervous system, vit.PP- affects the work of the cardiovascular system, digestive and hematopoietic organs, skin condition, magnesium - most of it is in the composition of bone tissue.

Eggs

Proteins, fats, carbohydrates, minerals sodium, potassium, sulfur, iodine, bromine, copper, manganese, vitamins A, B, D, E, K, PP.

Proteins are complete, fat is in an emulsified state, therefore it is well absorbed, sodium and potassium are involved in water-salt metabolism, sulfur is part of proteins, copper contributes to the formation of blood hemoglobin, vit. K - promotes blood clotting.

Cream

Proteins, fats, lactose, vitamins A, D, E, PP, C, gr.B, minerals calcium, phosphorus.

Proteins are digested almost completely, contain essential amino acids, milk fat is digested completely, milk sugar lactose gives milk sweet taste, absorbed by 98%, vit.C - plays a role in redox reactions, in metabolism, in the formation of connective tissues. Promotes the absorption of proteins, iron, strengthens the protective functions of the body.

Onion

Proteins, sugars, vitamins C, PP, gr. B, minerals potassium, phosphorus, sodium, glycosides, phytoncides, essential oils.

It has not only nutritional value, but also medicinal, since phytoncides have bactericidal properties, essential oils give the onion a sharp taste and specific aroma, glycosides give bitterness, which helps stimulate appetite, better digestion.

Conclusion: A variety of chemical composition and structural features of fish tissues determine its dietary properties. The connective tissue of fish is mostly loose, consists of the finest collagen fibers, and its content is about 5 times less than in animal meat. This largely explains the delicate texture and good digestibility of fish dishes. As we can see, the products that make up the dish have a beneficial effect on the human body.

In addition, it must be taken into account that the fish used for cooking this dish, was caught in an ecologically clean reservoir - Krasnokamensky pond. The fish met the requirements of the fish products.

Conclusion on the work done

Working on creative project on the topic "Fish Dishes", we gave a rationale for choosing the topic of the project, revealed a historical background. The importance of fish dishes in human nutrition was noted. Revealed the question of the types of fish and their culinary uses. They gave a characteristic of raw materials and indicators of good quality of fish. We considered the issues of processing fish and processing fish for stuffing. Presented types of heat treatment of fish. Developed a food preparation flow chart

from fish "Stuffed pike". Presented the requirements for the quality of the finished dish and safe working methods. We considered the dish "Stuffed Pike" from an environmental and economic point of view.

We have proven that the products that make up the dish have a beneficial effect on the human body. The dish is not expensive, despite the fact that it can be used as a multi-portion banquet dish. Drawing a conclusion about the work done, we say that fish dishes are necessary for the human body.

The topic is relevant, since today the question of proper nutrition, and in fish dishes, as you know, nature itself has balanced the quantity and quality of nutrients.

When implementing the project, we used the knowledge of such subjects as cooking technology, mathematics, chemistry, biology, microbiology, sanitation, hygiene.

This is a practice-oriented project, it is clearly focused on the result. The result of the work was a dish of fish "stuffed pike". The structure of the project was not only well thought out, but also the work on adjusting joint and individual efforts, organizing the presentation of the results obtained was clearly coordinated.

You can finish working on the topic with the words of Academician L.A. Zenkevich:

“There is no doubt that gradually much of what grows, lurks and lives in the seas and oceans will be used as human food, introduced into our diet, will be recognized by popularity and, of course, by its taste”

A group of girls of the 10th grade: Azyazova Natalia, Avinova Lyubov, Degtereva Natalia, Komleva Valentina, Zhuravleva Maria.

Dish "Stuffed pike"

Nutritionists say that fish table healthier than meat. Particularly beneficial is the alternation in the diet of meat fish and animal meat. What is the high nutritional value fish? First of all meat fish contains 18% proteins. It is known about proteins that they are the basis of life, its main manifestations are associated with them: metabolism, muscle contraction, nerve irritability, the ability to grow and reproduce, and even thinking. The lack of protein in the diet leads to significant disorders in the human body, adversely affects the ability to work, the body's resistance to colds and infectious diseases. However, the proteins contained in various foods are far from being equivalent. It has now been proven that the nutritional value of proteins of various types depends on the amino acid composition. Of the 20 amino acids, only 8 are of the greatest importance for determining the completeness of protein assimilation. And these 8 amino acids are indispensable in human nutrition, that is, they are not synthesized in the body, which means that they must certainly be supplied with food in certain quantities. Fish- A source of complete proteins. It contains all the essential amino acids. Moreover, a characteristic feature of oceanic species fish is a higher content of complete proteins compared to freshwater fish. The nutritional value fish It is also due to the content of high-quality and easily digestible fats in it. Fish products can meet our body's needs for essential minerals, including fish phosphorus, potassium, calcium, sodium, magnesium, sulfur and chlorine predominate, iron, copper, manganese, cobalt, zinc, molybdenum, iodine, bromine, fluorine and other elements are found in small quantities. And finally, in fish contains many essential vitamins. Huge range of dishes from fish and seafood able to satisfy the taste of the most sophisticated gourmets. Fish lends itself perfectly to various types of cooking, it can be consumed cold and hot, it goes well with various side dishes. This collection contains recipes for cooking cold and hot dishes from fish and seafood which are used as a snack.

For cold meals and snacks include sandwiches, salads, butter mixtures (butter mixed with fish products and various seasonings), pates, minced meat and other dishes. sandwiches can be open, closed and on toasted bread. For their preparation, wheat and Rye bread and a wide range of products, including fish gastronomy, prepared fish and other products. Products on sandwiches are arranged so that they do not crumble and at the same time have an attractive appearance, match in taste and color. They are prepared no earlier than 30-40 minutes before serving. Refrigerate before serving. Bread for open sandwiches is cut into slices about 1 cm thick. Wheat bread loaves are cut obliquely. Rye bread is most often used for sandwiches with salty-spicy fish products: capelin, herring or other spicy salted fish, cold-smoked fish, pollock caviar, etc. But in each case, individual tastes are taken into account.

As additional products (garnish) to the main product, slices or lemon slices, slices of pickled or pickled cucumbers, tomatoes, onion rings, sweet capsicum, pitted olives, hard-boiled egg wedges or circles, finely chopped green onions, sliced ​​radishes, lettuce leaves, green sprigs, etc. On a slice of bread put the main product as a whole or sliced, on top - a side dish. If a mixed sandwich is prepared with butter, then butter is evenly spread on bread (cold, strongly hardened butter is cut into thin slices, which are placed on slices of bread), food is placed on top of the butter. The surface of the bread must be completely covered with food. Assorted sandwiches, or, as they are sometimes called, metropolitan, are a type of open sandwiches. Usually they use wheat or rye bread. Assorted sandwiches include several products that combine well in taste and color. Small closed sandwiches are called sandwiches. The advantage of sandwiches over sandwiches is that the product is covered with bread, due to which it dries slowly. Sandwiches can be made in several layers, alternating bread with products. However, the height of sandwiches should not exceed 3 cm. To prepare these sandwiches, wheat or rye bread, stored for at least 12 hours from the moment of baking, is peeled and cut along the loaf into strips 5-6 cm wide, about 0.5 cm thick. Strips of bread lubricate with butter or oil with fillers (table mustard, tomato puree, etc.). Then sliced ​​​​products are placed on one strip and covered with another strip of bread (butter for the product). The strips are slightly pressed, trimmed and cut into rectangles, rhombuses, triangles. The filling for sandwiches may consist of one or more products.

For fish salads and vinaigrettes , which are served for a snack, use mainly boiled vegetables. For the best preservation of vitamins, thoroughly washed vegetables are recommended to be boiled in their skins. Boiled vegetables are peeled until they have cooled completely: It is best to cut already chilled vegetables so that the pieces do not deform and have a neat appearance. All salads and vinaigrettes are seasoned after the vegetables and fish products have cooled, otherwise the dish will turn out less tasty. For salads and vinaigrettes, mainly boiled or stewed fish is used. You can also add hot smoked fish and pieces of natural canned food to fish salads.

Very tasty salads with crabs, shrimps, crayfish, scallop muscle and mussels. Some vinaigrettes and salads are added salted herring, sprat, Baltic herring, anchovies, giving spiciness and piquancy to taste. The taste of a salad or vinaigrette largely depends on the sauces with which they are seasoned. Mayonnaise is not without reason considered a universal sauce. It imparts an attractive, delicate yet savory taste and pleasant aroma to many salads prepared with various fish and fish products. Mayonnaise for these cold appetizers is used either natural or seasoned for greater spiciness with such, for example, ready-made sauce as "Southern". For the preparation of some salads, you can use mayonnaise with the addition of finely chopped capers or gherkins. In addition to mayonnaise for fish salads and especially vinaigrettes, special dressings are used, made from a mixture of vegetable oil, vinegar, sugar, salt, ground pepper. Can give a sharp taste fish salads or vinaigrette dressing from a mixture of vegetable oil, vinegar, ready-made mustard, raw yolks. When making salads, the most appetizing pieces of fish, crabs, shrimp, as well as slices of sturgeon or salmon (if they are included in the recipe) are left to decorate the dish. To decorate salads, beautifully chopped slices of fresh, salted and pickled vegetables, circles or slices of hard-boiled eggs, olives, green lettuce, parsley or celery sprigs are also used.

It is recommended to cut salad products and season them with sauce immediately before serving the dish. Salads left over from lunch or dinner are stored in the refrigerator, but keep in mind that even a short storage of dressed salads worsens their taste.

Dried fish differs from dried in that it is dried in dryers at moderate (cold drying) or high (hot drying) temperature. Salted and dried fish is prepared mainly from lean fish species and is of little value. food product, however, it can be stored for a long time at room temperature.

Smoked fish processed with products of thermal decomposition of wood, which impregnate the skin and meat, give it a specific color, taste and aroma. In addition, the shelf life of fish is increased due to preservatives and partial dehydration. Distinguish between cold and hot smoked fish products. The most delicious and popular cold-smoked products are white-eye, mullet, bream, sea bass, mackerel, horse mackerel, all types of herring (Atlantic, Pacific, Caspian, Azov-Black Sea), etc. Smoked fish at a temperature of 28-35 ° C from 1 to 4 days. It contains 5-12% salt, no more than 60% moisture. Cold-smoked fish can be stored at home for 2-3 days (then it quickly loses its taste, as it dries quickly). Flounder, sprat, bream, mackerel, sea bass, herring, eel, which have tender, juicy meat, are most suitable for hot smoking. They contain 3% salt, up to 70% moisture and are smoked depending on the size from 1 to 5 hours at a temperature of 80-140 °C. AT finished products all the taste qualities of fish baked in own juice, and a subtle smoky flavor is added. You can store it in your home refrigerator for 3 days.

Salty fish high quality is obtained only from those species of fish that are able to "ripen" (herring, halibut, notothenia, mackerel, mackerel, chinook salmon, chum salmon, pink salmon). The salting of fish is used to preserve it and give it a special flavor bouquet (this is especially true salmon fish). According to the degree of salinity, the fish is divided into 3 groups: slightly salted (6-10% salt), medium salted (10-14%) and strongly salted (over 14%). In 3- and 5-kilogram jars, only slightly salted fatty herring, mackerel and horse mackerel are produced, they are consumed without soaking. Shelf life at -2°C is no more than 15 days, in the absence of cold - no more than 3-5 days. From slightly salted fish, you can cook spicy or pickled. To do this, prepare a decoction of a set of spices with a 1% solution acetic acid or without it. The fish is sprinkled with a set of spices, poured with cold broth and kept for 2-3 weeks at a temperature of 2 ° C for "ripening". "Mature" fish has a delicate texture, while "over-ripe" - the tissues are liquefied.

The abundance of fish dishes in Russian cuisine is due to natural conditions, the richness of reservoirs. In the old days, traditional fasts also contributed to the widespread use of fish (fresh, salted, smoked, dried, dried). Fish was allowed to be eaten during the periods of many fasts, and dishes from it were called "half-fast". During the period of all fasts, the use of meat and dairy food was forbidden, and then fish dishes acquired special significance. These dishes are definitely

Generally fish dishes were decoration holiday table on fast days, and therefore their design at feasts was given great importance.

There is another reason for the widespread use of fish dishes in our cuisine. The fact is that the Slavic tribes settled not in the steppes, like the Central Asian peoples, not in the mountains, like the Caucasian tribes, but along the banks of the rivers, which were for them both transport arteries and a source of food. Russian settlements arose, as a rule, on the banks of the Volga, Volkhov, Dnieper, Dvina, Oka and other countless small and large rivers.

Assortment of fish hot dishes antique kitchen was so great that it would be necessary to confine ourselves only to characterizing the methods of heat treatment of fish and describing the most interesting dishes. Cooked fish boiled, fried, poached in the dough, steam.

Large pieces of fish (links) were lightly scalded before frying in a Russian oven. Any big fish fried in the oven, sprinkled with oil, and small in pans, breaded in flour. Other small fish were fried in a large amount of fat - deep-fried. Modern interpretation - Deep-fried fish nuts.

fried fish served under onion broth from berries (cranberry) or watered with vinegar, lemon juice, brine, etc. Examples of such vintage dishes were: a link of sturgeon with onion broth, minnows fried with vinegar or lemon juice, sturgeon fried in chunks with juice or cabbage broth, bream under a boil with berries, fried barrel pike, etc.

The methods of frying were very diverse. For example, they fried fish on a spit (pike "twisted"), etc.

Frying fish in dough was also used, for example: “herring in dough in walnut oil”. True, frying in the test was not always the same modern ways deep-fried dishes - rather, these dishes resembled fish baked in dough, or modern "fishmen". In addition to the usual frying, baking was also used, but without sauces.

Very widely used steam cooking fish. They cooked it in frying pans, covered with a lid. Fish boiled in salt water was served with lemon, cucumbers, herbs. They also used stuffing with porridge. Such dishes were called “mended”, and stuffed fish minced fish, called "body". Used for stuffing buckwheat porridge, millet with the addition of caviar, milk, fried onions.

A delicacy and highly valued dish in Russia was “fish giblets”. It was prepared from offal of sturgeon fish.

Solyanka occupied a special place among fish dishes. Initially, they were prepared only with stewed cabbage seasoned with onion, flour, butter, pepper and pieces of fried or salted boiled fish. They were baked in pans in the oven, sprinkled with breadcrumbs. Solyanka was seasoned to taste with kvass or vinegar. Then the recipes for saltworts became more complicated, they began to introduce salted mushrooms, olives and lemon.

Some of the fish dishes were difficult to prepare, pike perch and pike were used to make flesh (cutting), pies (zrazy) were formed from it.

Concluding the review of fish dishes of pre-Petrine Russia, it should be noted that many now forgotten traditions of Russian cuisine in the preparation of fish dishes deserve to be restored. To such good traditions should include: a wide range of fried fish.

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