Pelengas fried in a frying pan

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Greetings, dear readers of my blog! Today the topic of my article is pelengas fish: composition, benefits, calorie content, recipes for delicious fish dishes with photos. What kind of fish is pelengas? This fish belongs to the mullet family and can live in the sea and fresh water bodies.

This fish is found mainly in the Black, Azov and Japanese Seas; its body is torpedo-shaped with large silver-gray scales. The meat of this delicious fish is pinkish, plump, slightly fatty and very pleasant to the taste. Mostly it is found small in size, 50-60 centimeters and weighing from one to three kilograms, it is not bony.

But this fish attracts attention because it can live in both salty and fresh water bodies, and swims to the Dnieper, Don, Danube, and Kuban for the winter. Back in the 70s, Russian scientists brought pelengas fry to the Azov and Black Seas from the Amur Bay, and fortunately they took root well and gave birth to huge offspring.

Now this fish occupies a leading place as a commercial fish.

Fish pelengas: composition, benefits, calorie content

Quite often, fishermen catch large fish weighing from five to twelve kilograms, so they are sold in the markets in cut pieces. And this is very good, it’s easier to cook, you don’t need to peel or cut it, and if it’s large, then cutting it is not at all easy.

I think that many city residents have not even seen such a pelengas fish in all its glory.

What is useful about this fish is its high protein content, which is completely processed by the body. Fish meat consists of approximately 20% protein, which can be very easily absorbed by the human body.

Before spawning, there is more protein in fish, and after spawning it becomes less. The same situation applies to fat in fish: in the summer months the fat content becomes almost 8%, and in the fall the fat content is no more than 4%.

Cooking time: 40 min.
Number of servings: 4 servings.
Difficulty: Easy

Recipe Description

If there are children in your house, then their diet must include fish. Of course, all doctors recommend using sea fish, but river fish is no worse. For example, there are no small bones in pelengas, so you don’t have to worry about your child choking on them. Delicious small carcasses, cooked in the right way, diversify not only children's diets, but also adults. Incredibly tender pelengas fried in a frying pan. With just fish, flour and salt on hand, you can prepare a delicious dinner for the whole family.

List of ingredients

Pelengas: fresh 1 pc. weighing 1-1.5 kg.
Wheat flour: 200 gr.
Salt: 100 gr.
Vegetable oil: for frying

How to choose fresh pelengas fish

You must be able to choose the right fresh fish, because many city residents have never seen a live pelengas. And spoiled fish can bring a lot of problems to buyers; spoiled fish can cause poisoning, and you can become infected with various parasites from it.

You can immediately tell if fish is not fresh by its smell; it will have an unpleasant ammonia smell. Yes, and by appearance you can determine freshness, the scales should have a natural color and be covered with mucus, there should be no stains or blood on the carcass.

The gills of a fresh pelengas carcass are always bright red and clean, the tail should be even, and the abdomen should not be swollen. It’s easy to check the freshness of the fish, just press on the back with your finger and if the depression quickly evens out when pressed, then it’s fresh.

Spawning of the pelengas

Initially, this marine inhabitant was known in the Far East. It is still widespread today in Peter the Great Bay, which is located in the Sea of Japan. In the 90s, the fish was brought to the Azov Sea, where the Far Eastern representative successfully acclimatized. From there he entered the Black Sea waters.

We suggest you read: Where to look for perch in winter, how to catch perch in winter when it doesn’t bite

The population has grown so much that commercial fishermen only had to go out to sea at a distance of 5-7 km from the coast to fill their longboats with primitive gear. Unfortunately, the concentration of this species of the mullet family in the Azov and Black Seas has decreased significantly in recent years due to increased industrial production. Therefore, some fish farms began to breed pelengas in artificial reservoirs.

Pelengas can feed in different layers of water. When feeding, fish often look for food at the bottom, where there is a lot of organic debris. The diet includes detritus and periphyton, small bottom inhabitants. Pelingas is often called a biological ameliorator. Schools of fish, removing a layer of detritus from the surface, are located at an angle of 45 degrees.

By the way! The Black Sea pelengas feeds on a marine species of worms called Nereis.

The mating season begins in May or June. It all depends on how quickly the water in coastal areas warms up.

In the Far Eastern region, spawning occurs in the second half of May, when the water temperature reaches 18-25 ºС. Two-stage spawning is often observed.

Pelengas become sexually mature at the age of 4-5 years. Coastal areas with shallow depths are suitable for spawning. Mating games take place collectively; there may be several males near one large female. Pelagic eggs develop best in water where salinity ranges from 18 to 26%. Fertilization of eggs does not occur in fresh water.

The length of the larvae the next day after hatching ranges from 2.65 to 2.9 mm. Already on the third day, the juveniles’ mouth opens and their size increases to 2.91-3.3 mm.

Most often, anglers catch pelingas using amateur fishing rods from the shore. Fishing from a boat is not successful for several reasons.

The fish usually feed in shallow areas where boats run aground.
For pelingas, the favorite places are shallows with medium wave strength. Even an anchored boat is carried ashore by the waves.
The cunning representative of the mullet likes to periodically jump out of the water, and the presence of a boat immediately alerts the flock.

Gear for catching pelengas must ensure long-distance casting of the equipment. Bottom fishing is ideal for such conditions.

We suggest you read: Silver carp where it is found

Recipes for delicious dishes from pelengas fish with photos

Pelengas fish is often found on sale frozen, fresh and in cans; it has tasty meat and few bones, which is suitable for preparing many fish dishes. It often happens that you are tired of meat and want something fishy, and especially fish cutlets from pelengas.

We prepare fish cutlets from pelengas, my family doesn’t even leave a trace on the plate after such cutlets.

Step-by-step recipe for fish cutlets from pelengas fish

Ingredients:

minced fish 0.5 kilograms;
one medium onion;
white bun 1 piece;
spices to taste: salt, black pepper, herbs;
flour for breading;
lean oil for frying cutlets.

Cooking process:

First we make minced meat, to do this we clean the fish, cut off the fins, remove all the bones and skin, then twist it in a meat grinder and the minced meat is ready.
Chop the peeled onion very finely or grate it on a coarse grater.
Soak the bun in milk and squeeze.
Now add onion, bun, spices to the minced meat, cook without adding eggs, so the cutlets will be tender and soft.

We form cutlets, mold them well and bread them in flour, usually you get 9-10 pieces of cutlets. Then add vegetable oil for frying to a hot frying pan and place the cutlets.

You need to fry over high heat, alternately turning the cutlets on the other side until golden brown, then reduce the heat and cover with a lid, leave for 10-15 minutes, and the cutlets are ready. It will be very tasty if you prepare a side dish of mashed potatoes for these cutlets and some kind of salad from fresh vegetables.

Fish pelengas baked in foil in the oven

I cook this fish when I’m expecting guests or on holidays for my family, it comes out incredibly juicy, tasty, and I can’t describe the aroma!
This recipe always delights my guests and loved ones. Why do I choose pelengas for cooking for celebrations, because its meat is very tender, juicy and nutritious. It is better to choose fresh or chilled fish, but not frozen; frozen pelengas is not as tasty. For holidays or significant meetings, I make fish in portions, in foil in envelopes. This way it bakes wonderfully, doesn’t burn, keeps the dish hot for a long time and preserves the fish juice-broth.

We will prepare pelengas baked in foil in the oven step by step. Cooking process: clean the fish, cut off the head and fins, rinse the carcass well under running water and dry with paper towels, then cut into pieces for servings. For this dish for 6 people we will need:

pelengas fish 900 grams;
cream 200 grams;
fresh champignons 300 grams;
spices to taste (black pepper, salt, spices for fish).

Cooking process:

Marinate the pieces of fish in pepper, salt, and fish spices for one hour.
We wash, chop the mushrooms and prepare foil envelopes. We put 50 grams of champignons on each envelope; you can salt them a little.
Place a piece of fish on top of the mushrooms (each piece is 150 grams), then add one tablespoon of cream to the fish.
Wrap the foil envelope tightly and place it on a baking sheet, so you get six foil envelopes.
Place the baking sheet in an already preheated oven at 180 degrees and in half an hour the fish will be ready. What’s good about this recipe for cooking pelengas fish is that it can stay hot for a long time. If you do not immediately serve the fish to your guests, you can turn off the oven and not take it out right away, but take it out later. Bon appetit to you and your guests!

Cooking pelengas fish steak in a frying pan

The easiest and fastest way to cook fish is to fry the steaks.

As when preparing any dish from pelengas, we clean it of scales, cut off its head and fins, and gut it.
Then cut into pieces approximately 2-3 centimeters wide, rinse thoroughly and dry with paper towels, rub them with salt and pepper. Steak cooking process:

Pour some flour into a flat bowl and add a pinch of salt.
Roll each piece of pelengas in flour, then place it in a hot frying pan with vegetable oil.
Fry the fish until golden brown on each side, do not close the lid.
Cover the fish fried on both sides with a lid, reduce the heat and cook for another 2 minutes.

Pelengas fish can be served hot or cold, it will always be tasty. Pair the fried pelengas steak with any sauce you like. A salad of fresh vegetables goes well with steak as a side dish. Bon appetit!

Application

Pale pinkish meat of medium fat content contains few bones and has a refined taste. It is sold chilled and frozen. Its fillets are used in the preparation of tender fish cutlets. Fish soup, aspic, stewed and fried dishes are prepared from pelengas. It is baked in the oven and stuffed. Canned food is popular as an ingredient for salads. Pelengas caviar has excellent taste.

Harm and contraindications: allergic reactions may occur in case of individual intolerance to fish or seafood.

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