How often do you eat fish in your diet? If you don't eat it at least once a week, then things are bad. It contains an incredible amount of healthy fats, vitamins, minerals and proteins that each of us needs. We need to improve.
Some people use fish oil in their diet, that is, omega in soft capsules, instead of a fresh product. This is, of course, good. But not as healthy as live fish.
Why don't people eat fish? Everyone has different reasons. Someone tried it boiled and renounced it forever, never knowing that fried or baked has a completely different taste and texture. On the contrary, someone fried it and refused without trying it in the boiled version. Each type has a different taste and aroma. Perhaps the one you tried really wasn’t tasty due to improper preparation or failure to follow the recipe recommendations. Or your taste buds prefer it in another form (boiled, baked, fried). But this does not mean that you need to erase her from your life forever.
You can't even imagine how many different options for preparing fish there are. After trying at least a dozen of them, you will understand that the same product can taste completely different. Today we will offer you only seven variations, but they are also very different from each other. Try, take risks, be surprised and enjoy!
General rules for food selection and preparation
To prepare a tasty dish with fish, you still need to buy it. And in order to buy a good product, it is advisable to know how to choose the right one. Do you know how to choose good sea creatures?
Fish is a product that tends to spoil quickly, so your choice must be very careful:
- Bend back the gills of fresh fish and smell. The smell of sea and mud should come out from there. There should be no strong smell of fish or ammonia;
- Even tail and wet scales. A bent tail and dried scales mean that the product has long expired;
- The bulging eyes of the fish indicate freshness;
- The gills are pink or red. Deviation towards gray or brown color is a sign of depravity;
- Glued gills that cannot be opened due to a layer of mucus are an expired product;
- To be sure to check the above points, take the product head on. This way you can definitely check everything and make sure the product is fresh, so as not to buy something spoiled;
- If you buy fish from an aquarium, ask for the one that floats on the bottom. It is there that the most active and healthy individuals swim;
- The water in the aquarium must be clean;
- When purchasing fish fillets, pay attention to the flavor, which should be natural;
- When pressed, the fillet should return to its original shape. That is, the meat should be elastic;
- Take bone-in fillets and clean them at home. Beautiful fish fillets are not cleaned especially for you. These pieces of meat are dipped in a solution that makes the bones soft and invisible.
Having chosen a tasty, good and high-quality carcass, you also need to cook it tasty and high-quality. You are ready?
Classic marinated fish recipe
| Ingredients | Quantity |
| bulb | - 3 pcs |
| laurel leaf | - 2 pcs |
| fish | — 750 g |
| water | — 110 ml |
| salt | — 4 g |
| flour | - for deboning |
| sunflower oil | — 30-50 ml |
| tomato puree | — 150 g |
| allspice | - 4 things |
| sugar | — 30 g |
| carrot | - 4 things |
| ground black pepper | — 2 g |
| 9% vinegar | — 15 ml |
Cooking time
120 minutes
calorie content per 100 grams
74 Kcal
Fish according to the classics is the simplest thing that can be. It doesn’t take much effort to prepare it under the marinade, but if you don’t have a lot of time, then this recipe was created especially for you. Simple products, simple steps - and a delicious dinner is ready!
How to cook:
- Clean the fish carcass from skin, scales and bones. Wash and cut into pieces;
- Sprinkle with salt and ground pepper, mix by hand;
- Roll the pieces in flour;
- Pour oil into a frying pan and place on the stove to heat up;
- Place the fish pieces and fry on both sides until golden brown;
- Then cover with a lid and simmer for another ten minutes;
- Place the fish on napkins, cool and place in a saucepan;
- Wash the carrots, dry them, peel them and grate them with a grater;
- Remove peel and roots from onion, wash, chop into half rings;
- Place the onion in a frying pan and simmer until golden;
- Add carrots and cook, stirring, for five minutes;
- After five minutes, add tomato puree, salt and sugar, stir;
- Add water, bay leaves, allspice, mix again and close the lid, then simmer for another twenty minutes from the moment of boiling;
- Add vinegar and boil everything with it;
- The marinade is ready. It needs to be cooled;
- Place the marinade on the fish in a saucepan and refrigerate for four hours or overnight;
- Once heated, the dish can be served on its own or with a side dish.
Tip: to make the fish more spicy, before frying it can be rolled in fish or any other spices: basil, marjoram, lemon pepper, rosemary, etc.
Video
Fish dishes take pride of place not only on the everyday table, but also during festive feasts. Wanting to please her guests, the hostess experiments with recipes, ingredients and cooking options. In many ways, the taste of fish is influenced by its variety, the method of heat treatment, the components of the marinade and the presence of additional components that give the appetizer a special zest. The classic options are familiar to everyone, but to get acquainted with new ideas for preparing delicious marinated fish, watch the video where the best chefs share their cooking secrets.
Classic recipe in a slow cooker
A multicooker is the best friend of many housewives today. What is its essence? It helps those people who do not have the time or desire to cook. All you have to do is put the food in the bowl, set the time and mode, and you can serve! Well, why isn't it great?
| INGREDIENTS | QUANTITY |
| salt | 4 g |
| tomatoes | 4 things |
| vegetable oil | 25 ml |
| black pepper | 3 sh |
| carrot | 2 pcs |
| onion | 3 pcs |
| fish | 3 carcasses |
It will take 1 hour and 10 minutes to cook.
How many calories – 66 calories.
How to cook:
- Wash the carcasses, peel them and cut them into pieces;
- Wash the carrots, peel them and cut them on a grater or put them in a blender;
- Remove peel and roots from onion and cut into small cubes;
- Pour oil into the multicooker bowl, evenly lay out a layer of carrots and onions;
- Then, place pieces of fish on top;
- Wash the tomatoes, chop the greenberries and grind into puree;
- Pour tomato puree on top of fish;
- Season to taste with spices and turn on the “baking” mode for 50 minutes;
- Serve the finished dish immediately while it is hot.
Tip: to give the dish a little freshness, buy a couple of sprigs of dill, parsley and a spring onion. Chop them and sprinkle them on the dish when serving.
Fish with mustard-lemon marinade
Mustard-lemon marinade is something that has become very popular nowadays. Such dressings are no longer prepared only for meat and fish, they are even added to salads and snacks. It's very tasty and you have to check it out!
| INGREDIENTS | QUANTITY |
| ground pepper | 2 g |
| soy sauce | 5 ml |
| lemon juice | 25 ml |
| olive oil | 75 ml |
| salt | 7 g |
| bread crumbs | 35 g |
| mustard | 8 ml |
| fish steaks | 2 pcs |
It will take 40 minutes to cook.
How many calories – 212 calories.
How to cook:
- Preheat the oven to the usual 180 Celsius;
- Rinse the steaks and pat dry with napkins;
- Place the fish in a baking dish;
- Combine black pepper, soy sauce, mustard, olive oil, citrus juice, salt. Mix the mass well;
- Rub the resulting dressing onto both steaks;
- Sprinkle them with breadcrumbs on both sides;
- Place the steaks in the oven for half an hour;
- Serve the finished fish with your favorite side dish.
Tip: to give the fish a special taste, you can use olives and other vegetable oils instead of oil. For example, flaxseed or sesame.
Tender fish with white marinade
For this marinade, it is recommended to use certain types of fish - pike perch, herring, mackerel and sardine. So choose the one that suits you best and head to the kitchen.
| INGREDIENTS | QUANTITY |
| flour | 45 g |
| bulb | 2 heads |
| green onion | 2 feathers |
| bouillon | 15 ml |
| carnation | 2 pcs |
| fish | 210 g |
| sugar | 8 g |
| carrot | 1 PC |
| black pepper | 3+3 g |
| laurel leaves | 4 things |
| parsley root | 2 pcs |
| sunflower oil | 30+45 ml |
| vinegar | 5-8 ml |
| salt | 3+3 g |
| celery root | 1 PC |
It will take 1 hour and 20 minutes to cook.
How many calories – 115 calories.
How to cook:
- Wash the carrots, peel them and cut them into strips or rings;
- Also wash and peel the parsley root, cut into rings;
- Cut the onion into strips, peel, cut off the roots and wash the head;
- In 45 ml of heated oil, simmer the vegetables until soft;
- Combine vinegar with water, add part of the salt and part of the black pepper, sugar, laurel leaves and cloves;
- Pour the mixture into a saucepan, boil everything, strain through a sieve, then add vegetables to it;
- Boil everything together again and the marinade is ready.
- Wash the fish, remove entrails, skin and bones, cut it into pieces;
- Season the pieces with the second part of salt, the second part of pepper, roll them in flour;
- Heat 30 ml of oil and fry the fish until golden brown;
- Place the finished pieces on napkins and then put them in a saucepan;
- Pour the marinade over the fish, heat through and serve.
Advice: if you decide to take herring, then its carcass does not need to be cut into pieces; this fish is cooked whole.
Recipe for marinated hake
Preparation:
1. Peel the onion and cut into large half rings.
2. Grate the carrots on a coarse grater.
3. Simmer the onions and carrots in a frying pan until soft and golden brown.
4. Add tomato paste to the frying mixture and continue frying, stirring occasionally, for another five minutes.
5. Pour in 100-150 ml of water, add salt, pepper and sugar. Simmer covered for 10 minutes. The amount of sugar can be a little more or less - use your taste to neutralize the sourness of the tomato paste. The marinade is ready.
6. Thaw the fish fillet. Press down slightly to allow excess liquid to drain out. Dry on a paper towel. Cut the fish into small pieces.
7. Fry the fish for 7 minutes on each side. You can first roll it in flour, but this is not necessary.
8. Place half of the carrots and onions in a pan (not aluminum) or in another container. Place fried fish on top.
9. Cover with the remaining onions and carrots. In this form, let the fish stand in the refrigerator for 1-2 hours. During this time, the hake pieces will be well soaked in the marinade.
Ready marinated fish according to this recipe can be served either hot or cold. And pieces of fish are best soaked if they stand in the refrigerator all night. But if desired, a few hours will suffice, as described in the recipe.
It is difficult to understand people who refuse to consume fish for various reasons, because in addition to the fact that it can be used to prepare a lot of incredibly tasty dishes with a unique taste, it contains a huge amount of healthy vitamins, minerals, amino acids and polyunsaturated fats that have a beneficial effect on the human body. In some countries where fatty fish are consumed, there are practically no fat people, so it is often included in the diet, and even the fattest fish is healthier than lean beef - this is a proven fact. Meanwhile, many are interested in how many calories are in fish, but this depends on its type and method of preparation.
Boiled fish with marinade
Some people like boiled fish more than baked or fried. The following recipe was created especially for such people. Be sure to prepare this dish, because, as you know, cooked foods are much more tender.
| INGREDIENTS | QUANTITY |
| ketchup | 35 ml |
| sea fish | 510 g |
| laurel leaves | 3 pcs |
| carrot | 2 pcs |
| tomato paste | 405 ml |
| vegetable oil | 35 ml |
| bulb | 3 heads |
It will take 1 hour to cook.
How many calories – 115 calories.
How to cook:
- Wash the fish and cut into pieces;
- Boil a saucepan of water, add salt and bay leaves. Place the fish there;
- Boil the fish until cooked and cool;
- Remove skin, scales, bones and entrails from the purified product;
- Peel and rinse the onion. Cut it into cubes;
- Peel the carrots, rinse and grate;
- Heat a saucepan with oil and put the onion in it, simmer a little and add carrots;
- Season, stir, cover and simmer for fifteen minutes, stirring the root vegetables occasionally;
- Add ketchup and tomato paste, stir and cook for another ten minutes;
- Cool the finished marinade;
- Place fish and marinade in a salad bowl, alternating layers;
- Place in the refrigerator overnight;
- Eat cold or warm.
Tip: To make your dish even more homey, instead of ketchup and tomato paste, you can add tomatoes, blanched and crushed into a paste.
Use of hake in medicine
In medicine, hake is used as the main component of a therapeutic diet. Due to the absence of coarse dietary fiber, low fat content, and rich mineral and vitamin composition, hake is widely used in the nutrition of patients with gastrointestinal diseases; hormonal disorders; Recommended during the recovery period for people who have had infectious diseases.
Russians will save everyone)
Due to the high content of riboflavin, folic and ascorbic acid, doctors advise regularly preparing hake dishes for children and the elderly, since these components activate metabolic processes in brain tissue.
In addition, constant consumption of hake meat, rich in saturated fatty acids, is a good prevention of diabetes, cancer, atherosclerosis, cardiovascular and neurological diseases.
Doctors recommend refraining from eating hake dishes only during the recovery period after operations on internal organs.
Juicy fish with mayonnaise and tomatoes in the oven
Fish with vegetables is a delicious hot dish. And the more vegetables, the tastier your lunch/dinner will be. Tomatoes will add juiciness and a pleasant fresh aroma to the fish. Spices will make the dish moderately spicy and incredibly tasty.
| INGREDIENTS | QUANTITY |
| mayonnaise | 55 ml |
| carrot | 2 pcs |
| basil | 5 g |
| black pepper | 8 g |
| fish | 1010 g |
| vegetable oil | 65 ml |
| Provencal herbs | 12 g |
| salt | 12-15 g |
| onion | 2 pcs |
| rosemary | 5 g |
| tomato | 4 things |
It will take 1 hour and 10 minutes to cook.
How many calories – 210 calories.
How to cook:
- Preheat the oven to 210 Celsius;
- Wash the fish, clean it, dry it and rub it with spices;
- Rub it well so that there are spices everywhere;
- Coat each piece with mayonnaise and leave to marinate;
- Peel the onion, cut off the roots, cut into half rings;
- Peel and rinse the carrots, chop into strips;
- Wash the tomatoes, blanch and peel, cut into cubes;
- Pour the oil into a frying pan and heat it, fry the onions, tomatoes and carrots until soft;
- Grease the mold with a little oil;
- Place the fish pieces in it and cover with a layer of vegetables;
- Drizzle everything with oil and bake for about 40 minutes;
- The finished dish can be eaten as a full hot lunch.
Tip: bake the fish for 30 minutes to 1 hour. Look into the oven periodically; if the mayonnaise begins to brown, you can take it out.
Nuances and tips for cooking
All dishes have their own cooking secrets. Fish is no exception. Therefore, if it is useful for you, then read the following list of useful secrets in its preparation:
- When defrosting fish, it is better to place it in a colander so that excess water drains rather than being absorbed back into the fish;
- Fry on one side longer than the other. This way it will retain its tenderness and be properly brought to the desired state;
- Fish that has been baked only in spices and without additional sauce or marinade can be sprinkled with lemon juice. This will give it a special sourness and piquancy;
- If you want a baked dish, but are afraid to take it out raw, first fry it in a frying pan until golden brown on all sides, and then bake it.
Fish is a wonderful and divinely tasty product that you want to eat just by looking at it. Experiment with marinades, vegetables and sauces. In any case, it will turn out incredibly tasty!
Good to know
There are more than 10 species of hake in the world. This fish is very prolific, but its popularity around the world is due to another property: scientists have discovered that hake (that is, hake) caviar contains the largest amount of omega-3 acid, which helps protect the human body from nervous disorders, diabetes, and memory impairment.
The crowned dove is simply a blue bird of happiness!
Take it to your wall, and may good luck always accompany you!
On sale you can always find frozen hake carcasses covered with an ice glaze. The quick freezing method helps preserve all the nutritional and taste properties of fish and helps prevent it from drying out during storage. It is not recommended to defrost the fillet for a long time, as this quickly loses its natural taste and aroma.
If hake fillet is not intended to be used as a dietary product for weight loss, then culinary specialists recommend preparing it with the addition of cream, butter, sour cream and high-calorie mayonnaise.
Cutlets made from white dietary hake meat are delicious. Due to the almost complete absence of bones, hake is excellent for preparing minced meat, fish in batter, in dough and under vegetable coats.
