Composition Chir

Calorie intake per day

As such, there is no single and generally accepted daily calorie intake. According to the recommendations of the World Health Organization, “energy entering the body (in calories) must be balanced with energy expended.” Thus, your individual calorie intake depends, first of all, on the nature of your work, level of physical activity, gender, age and a number of other factors. However, on the Internet you can find many tables and calculators of unknown origin, offering information on daily values, supposedly based on authoritative sources. We believe that the quality of this information is quite questionable.

The most reliable way to determine individual calorie needs is to simply calculate the energy value of food consumed during the day (or several days). Just record your normal daily diet on paper. Write down what and how much you ate during the day. Calorie content can be directly calculated using information from product labels and using our website. Provided that you are healthy and your weight does not change much with your current diet, the results obtained can be conditionally considered your daily norm.

To lose weight, you need to slightly reduce your daily energy intake. If you maintain your current lifestyle, you will experience a slight calorie deficit because your costs will remain the same. This will lead to the gradual burning of your fat reserves. What exactly the deficit should be is up to you to decide. We strongly advise against increasing it sharply, because... it won't lead to anything good. Reduce your calorie intake gradually and lose weight slowly. This way you won’t have to torture yourself and break down from time to time. And of course, before making any dietary changes, we strongly recommend that you consult with your doctor or qualified dietitian.

Useful and harmful properties

Whitefish is a valuable commercial species that belongs to the salmon subspecies. It has few seeds and is high in fat and has low calorie content.

Chir meat helps cleanse blood vessels of cholesterol and prevents cardiovascular diseases (due to omega-3 polyunsaturated acids). Fish is included in the diet for weight loss and is recommended for a low-carbohydrate diet, as it is low in calories. Properly cooked chir does not lose its positive properties when smoked, and heat treatment only disinfects the meat.

Fresh specimens are practically unavailable in many regions of Russia, but even when frozen, the fish retains its taste after heat treatment, and the meat remains tender and juicy.

The best source of natural protein is fish. Fish takes a maximum of 2 hours to digest, and beef – 5 hours. The digestibility percentage of fish is 98%, and meat – 85%.

Whitefish is found in the Arctic Ocean, in the North of Russia in rivers and lakes, so there is little chance of toxic substances getting into the meat. However, parasites can coexist. Fish may contain other harmful microorganisms such as salmonella and botulism bacteria. There is even a proverb: “It’s better to overcook fish, but you can undercook meat.” Therefore, such a product must be carefully processed during cooking.

Smoked products by themselves are not very healthy. Smoke carcinogens increase the likelihood of various oncological pathologies. Excess salt in smoked meats complicates the course of hypertension. The negative effects of foods can be avoided by reducing their consumption to once a week.

Properties of fish chir (schokur)

Nutritional value and composition | Vitamins | Minerals

How much does chir (schokur) fish cost (average price per 1 kg)?

Moscow and Moscow region.

445 rub.

The chir fish (schokur) is a representative of the whitefish family, and it can be found in most of the rivers that belong to the Arctic Ocean basin. As a rule, this fish feeds on small bottom inhabitants. Chir (shokur) is distinguished by its rather dark color, while the sides of the fish have stripes of yellow-silver color.

The average size of adult chir (shokura) individuals is about half a meter in length and weighs two to four kilograms, although individual specimens sometimes reach 80 centimeters. The tender white meat of this fish contains a sufficient amount of fat, and therefore it is recommended to fry chir (schokura) with the addition of a minimum of oil. In addition, it is important that its meat contains a large proportion of natural trace elements beneficial to humans - in particular, a high content of chromium and fluorine, as well as substances such as zinc, nickel, molybdenum, sulfur and chlorine.

In culinary matters, chir fish (shokur) can be used to prepare a wide variety of dishes, including traditional Siberian sugudaya and stroganina, which are usually prepared from fresh fish. Undoubtedly, fresh catch can only be bought in the habitats of this fish, however, freshly frozen chir (shchokur) retains its culinary and nutritional qualities well.

The meaty, somewhat fatty carcass of chir (shokura) is well suited for frying or baking. Its meat is often used to make delicious fish cutlets, dumplings and pies. In addition, this fish is excellent for marinating, like herring or salmon, and chir (shchokur) is also good for rolls and fish soup. Gourmets will definitely appreciate a roll made from chir (shokur) and red fish - salmon or pink salmon - so the combination of two types of fish (white and red) will give the dish a special taste.

One cannot help but recall such a popular appetizer as cold smoked chir (schokur). The already delicate flesh of this fish has a delicate taste, which, after special treatment with cold smoke, acquires more pronounced and bright notes. Smoked chir (shokur) meat is in excellent harmony with vegetables, sour cream, mushrooms, cheese and even some types of fruit.

Thanks to its delicate taste qualities and high content of useful elements, chir (shokur) is beloved and widely demanded by domestic fish connoisseurs. Dishes from chir (shokur), prepared according to fairly simple recipes, are incredibly tasty and very healthy. By the way, even frozen fish is unusually good when fried or stewed, since during heat treatment its meat does not lose its tenderness and juiciness.

Calorie content, composition and nutrition

Cheer contains a large number of useful elements:

• sulfur;
• zinc;
• chromium;
• nickel;
• molybdenum;
• fluorine;
• omega-3 fatty acids;
• iodine;
• phosphorus;
• vitamin PP.

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With a low calorie content, 88 kcal per 100 g of product, chir contains protein - 17.5 g, fat - 2 g. There are no carbohydrates or dietary fiber. 100 g of fish contains the daily requirement of chromium.

Chekur fish: general information

Not everyone is familiar with such a fish as shekur.
But when it appears in the kitchen, every housewife wonders what such a fish is and what can be cooked from it. In this article we will learn more about where this fish lives and what the most popular recipes for its preparation are. Shchekur is a valuable commercial fish. It lives in the northern rivers of the Russian Federation, Kamchatka and Siberia. It itself is dark in color, and has silver-yellow stripes on the sides, as shown in the photo. On average, they weigh no more than 4 kg.

Fish contains a huge amount of useful substances, such as fluorine, sulfur, zinc, nickel, chromium, molybdenum and vitamin PP.

Fresh fish retains the maximum amount of nutrients, but frozen skin after heat treatment remains just as tasty, tender and retains the qualities for which it is so valued.

In cooking, shchekura meat is used to prepare various dishes. It is fried, baked, marinated, stewed and prepared as fish soup. In addition, the minced meat of this fish can be used to make cutlets, dumplings, and used as a filling for baked goods. In Siberia, traditional dishes are made from shchekur - stroganina and sugudai. Cold smoked fish, which is combined with cheese, vegetables and mushrooms, is considered a very tasty appetizer.

Muksun is a valuable fish and is a direct relative of salmon. It is incredibly tasty, but expensive and rare. About 20 years ago, a northerner could afford it, however, due to intensive fishing, muksun is on the verge of being included in the Red Book. In Salekhard they even built a monument in honor of the fish. Today in stores there is only imported musk, it is also very tasty, but not real Yamal.

Shchekur is the main competitor of muksun in terms of price. It is also a white fish, but less fatty and smaller in size. If we compare shchekur and muksun, the difference between the first is the incredibly tasty caviar, which is considered a delicacy. This delicacy is a must try!

Before drying fish, it must be salted. Prepare fish carcasses in the same way as according to the lightly salted recipe. The gills must be removed. The finished cleaned and washed carcasses are placed in a deep container, sprinkled with salt and mixed. It is worth noting that there is no need to pile up the fish; it should be evenly covered with salt. Next, cover the container and put it in the refrigerator for two days.

Then the cheek is washed or soaked for several minutes in water. Now you can hang the fish. How long to dry the fish is something everyone chooses for themselves. The drier you like your fish, the longer you let it hang.

This fish is great for baking in the oven, as its white meat is incredibly tasty, juicy and tender.

How to cook chekura in the oven? The recipe with photos will be presented below.

For preparation you will need: cheek, 2 pcs. onions, one lemon, a bunch of dill, vegetable oil and your favorite spices.

If the fish is frozen, then it is thawed, washed, gutted, and the tail and fins must be cut off. If the cheek is too wet, you can blot it with a paper towel.

The finished carcass is greased with vegetable oil and sprinkled with spices.

Next, cut the onions into half rings and chop the dill. In a separate container, mix onions with herbs, vegetable oil, lemon juice and salt.

The fish is stuffed tightly with the finished mixture, and the belly is secured with toothpicks.

Grease the baking dish with vegetable oil, lay out the onion and lemon cut into rings. Place the fish on top to cover the lemons and onions. Place in an oven preheated to 200 degrees for 50 minutes.

The finished chekura is served hot with potatoes or rice and a salad of fresh vegetables.

Whitefish is considered a valuable commercial fish, so it is definitely worth trying. And now we offer a recipe for cooking it in the oven from the famous chef Jamie Oliver. After the first experience of baking in this way, you will no longer have questions about how to cook chir fish in the oven.

• whole chir;
• table salt and pepper mix;
• three large onions;
• a couple of lemons;
• a bunch of dill.

1. Treat the broad white carcass with a mixture of peppers and salt and rub well with olive oil.
2. Chop the dill into smaller pieces, finely chop one onion, and squeeze the juice from one citrus. Mix the ingredients from this step, add oil, salt.
3. Oil the baking sheet, put the remaining onion straws and lemon slices in it. We distribute the fish on top of them.
4. We stuff the carcass with the filling and spread it a little on top. Bake the fish dish for 45 minutes, temperature – 220°C

How to salt chir fish

Almost any fish can be salted, and whitefish is no exception. Despite the fact that it is considered a dietary product, its meat is quite fatty, which means it is ideal for salting.

If the fish was stored in the freezer, it must be thawed. You need to wait until it thaws on its own; it is strictly forbidden to use hot water or a microwave oven. Next, the cheek is thoroughly cleaned of scales and gutted. The finished carcass is washed under cool running water so that no blood or films remain.

After this, the head is cut off and cuts are made along the spine. The carcass needs to be unfolded so that it looks like a book.

Pour salt into a clean glass or enamel bowl and place the finished carcass. It should be covered with an even layer of salt, but under no circumstances should it be rubbed in. This is done with all carcasses. At the very end, sprinkle with salt, cover with cling film and put in the refrigerator for 12 hours.

After this time, the fish is taken out, the salt is washed off and dried. Now you can separate the meat from the skin and bones. Lightly salted shchekur, the recipe for which is very simple, is ready to eat. However, it can be stored in the refrigerator for no more than five days.

1. Divide the shchukur carcass into several parts and place in a container for pickling.
2. Sprinkle the fish pieces with a mixture of salt, sugar and other spices. For 1 kg of fish you need to take three tablespoons of salt and a spoonful of sugar. You can add very little other spices; basil, thyme and sage are ideal for pickling.
3. We put the fish under pressure for a day and store the finished salted fish in a cool place for no more than two weeks.

Chir fish, like all inhabitants of cold waters, have quite a lot of fat. Therefore, when frying it, there is almost no need to use oil. Also, many chefs advise using such fish in preparing first courses. Shokur soup turns out to be very rich and tasty.

Cold smoking chir

Chir or shokur is supplied to the retail chain in fresh-frozen form. The average carcass weight is 2-4 kg.

Before smoking, it is thawed in air at room temperature or in water at a temperature not exceeding 10-15 ° C for 2-4 hours, depending on the size. To avoid loss of nutrients during defrosting, you can add salt to the water - 1 tsp. per liter of water.

The scales are cleaned with a fish scaler or a knife from the tail to the head. You can leave it with scales. To remove the entrails, an incision is made in the abdomen.

Fish cleaning

Important! Remove the entrails with care so as not to crush the gall bladder and spoil the fish. Bile gives the pulp a bitter taste.

The carcasses are washed well, removing blood clots and films.

The cold smoked chir recipe includes the following products:

• chir – 1 kg;
• ready mustard – 1 tsp;
• refined vegetable oil – 1 tsp;
• salt – 3 tbsp. l.;
• apple cider vinegar – 1 tsp;
• clove powder - to taste;
• juniper berries - several pieces, added to sawdust.

Carcasses are salted dry, rubbing salt from the outside and inside into the abdominal cavity. Place a small amount under the gill covers. Sprinkle with apple cider vinegar. Place in a container, cover with a lid and leave in the refrigerator for 24 hours.

Prepare a mustard dressing with refined vegetable oil.

Cold smoked chir

The carcasses are washed of salt, blotted with napkins to remove moisture, greased with mustard dressing and sprinkled with cloves. Leave for several hours. If desired, you can add chopped thyme, sage and basil.

Chir is best smoked cold. The carcasses are placed belly down on the grill in the chamber. Spacers made of wooden sticks are inserted into the bellies in advance. Close the lid. The smoke generator is filled with wood chips from deciduous trees, slightly moistened with water, and a few juniper berries are added. The wood chips are set on fire and the compressor is turned on, which forces smoke into the processing chamber through a chimney tube.

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Carcasses are smoked at a temperature of no more than 30 °C from 10 to 18 hours.

Cold smoked chir acquires a golden color, the taste and aroma of smoked meat and dense but tasty meat.

Serve chir smoked meats as a cold appetizer, garnished with lemon slices and herbs.