Perhaps there is no fish in Russian cuisine, more common and popular than herring. Well, what festive meal will cost without a fragrant narezochki, seasoned with fragrant oil and sprinkled with onions? This snack is not in vain so often used the epithet "spiritual". Yes, and on weekdays it is good, because you can not call the herring expensive fish, even in difficult times of crisis. But this does not make it less festive! Many families are generally confident that New Year and does not frown without a traditional "coat". And what is the main thing in this "coat"? Of course, fish herring!
Tuna from a jar is a delicious supplier of protein
The fat content in sardines is about 5% in the middle range. Sardines are preferably introduced into the oil and are usually slightly salty. In addition, sardines are very often in doses. Tuna has a high protein content and high-quality protein structure. In order to make the tuna from taste also taste in terms of taste, you need to make sure that all the fillets are used. They are usually much tastier than pressed moldings. Usually, canned fish are offered as tuna in their own juice or in vegetable oil.
Such a trembling attitude is experienced not only by admirers of Russian culinary traditions. No less loves herring Norwegians and Finns, Swedes and Germans, and in the kitchens of other peoples there are many wonderful dishes with this fish.
Experienced housewives claim that it is difficult to spoil this fish, but it is still possible. Therefore, we turn to general principles and the rules of cooking a wide variety of herring dishes.
Mackerel offers great taste due to the fat content
Due to its strong taste, tuna is an excellent saline solution. Mackerel and tuna belong to the same family and therefore have a similar meat structure. They live in the open ocean and are considered extremely fast hunters. A relatively high fat content of 15 to 20 percent, among other things, is responsible for the good taste of mackerel. As a result, the fragrance develops particularly well for a long period of storage in the marinade cans.
Anchovies - spicy treatment
Anchovies are also very popular among gourmets around the world. In the coastal waters very often there are finely porous marine fish. As in many other canned fish, you must take care that all the fillets are used in the reserves. The fish is mostly heavily salted and in oil. You can enjoy anchovies like tapas, pizza, Italian pasta dishes or a spicy salad.
Area and industrial value
Many people know that herring is sea fish. It is abundant in the Black, Caspian, Baltic and many other seas. It also tolerates low temperatures. Herring is caught even on the Greenland coast.
Some species of herring also feel great in fresh water. Rich in this valuable commercial fish, for example, the Danube and the Don.
Inserted herring from glass or from a can
Herring, which occurs in almost all oceans, is also very well suited for insertion into marinade because of its high fat content of about 20 percent. Under the rolls is a herring fillet, inserted into vinegar and salt. Herring is also used in butter or tomato sauce.
Marinated seafood from a can also be
In banks can be placed not only a variety of species of fish, but also seafood, such as mussels. Mussels, such as mussels, mussels, mussels or clams, are considered a very popular tapas sauce in the Mediterranean. Returning to the Eocene, the deposits of fossil green rivers are among the most important in the United States of America. John Evans introduced to the scientific world the fossils of fish that he collected in the area, and the formation of a green river entered the scientific literature.
For many countries with access to the sea, industrial herring catch is a priority direction of the economy. In the natural habitats of this fish, Russian and Norwegian trawlers can often be found.
Features of the Family and Species
The family of the herd is quite extensive. All its members have a similar body structure - elongated and oblate from the sides. The oral apparatus of the herd has an enlarged lower jaw. Fins, as a rule, are painted in a darker color in comparison with the silvery body. A typical representative of the family is our familiar herring.
The green river is a tributary of the Colorado River. The river Green River is a pool of mountain lakes that extends to three countries. The part is located to the east of the Winta Mountains in the northwest of Colorado, flows through Utah, and the wider part is in the southwest of Wyoming. The structure of the rocks of the Green Basin consists of several layers, the content of which varies with increasing depth. The distribution of fossils is also changing. To date, fossils have been found that belong to more than 60 separate groups of vertebrates, as well as numerous petrified invertebrates.
The fish species included in this family are numbered 188. In addition, there are also subspecies. Among the subspecies of herring available on our shelves, the following are the most common:
- atlantic and Pacific herring;
- baltic herring;
- the dune;
- the Baltic herring.
The first two subspecies are so similar that not every experienced fisherman distinguishes them from each other. The Pacific is usually not much larger. Baltic herring is smaller, lighter, it has very few bones. The Danube is even smaller, in kilograms there are 5-7 fish, but it is fatter and more fat. There is also the Don, but it is mainly sold and eaten directly near the places of catch, as well as the Black Sea. Marine rocks are always shallower than oceanic rocks.
Also Ohio is a state with well-known fossil researchers. Geological studies have shown that Ohio was located south of Ecuador about 510 million years ago. Through continental drift, North America has shifted to its present position, and during this process, Ohio has been flooded several times. This explains why a large number of fossils belonging to the Paleozoic era, was discovered in Ohio.
Ohio is a state with known fossil fields. Geological studies have shown that about 510 million years ago, Ohio lay south of Ecuador. As the continents drifted and North America shifted to its current position, Ohio was several times underwater. This explains why a large number of fossils belonging to the Paleozoic were discovered in Ohio.
Use in cooking
Fish herring is used for cooking cold appetizers, salads, pates. Prepare from it and fillers for volovanov, pancakes, profiteroles. Fillet of herring, sliced, it is permissible to serve as an independent snack for strong alcohol, although usually fish is served with white wines.
This fish is suitable for making various snacks of Asian cuisine, for example, salad "He". Not less valuable is the caviar and milk of this herring on the average is 217 kcal per 100 g.
Another state with rich fossil beds is Utah. A wide variety of fossils, from invertebrates to various marine organisms and from reptiles to mammals, has been discovered in Utah. Microscopic fossils, recently discovered in the Mountains of Winta, showed that in Utah there are fossil layers related to the Cambrian period.
As in the case of fossils in other regions of the world, all from the same time a week, but there is no difference between modern trout, skate, dragonflies, flies, spiders, crabs and turtles and similar creatures that lived millions of years ago. Live things have not changed in the intervention. Fossil records refute evolution and once again confirm the fact of creation.
Herring is one of the few fish that, at a relatively low cost, keeps positions in the menu of haute cuisine. The ability to cook delicious herring is considered important and indicative for a cook of any level.
Rules of salting
Perhaps, this is the most common recipe. Fish salted herring - an ideal addition to the potato side dishes. You can salt as a whole fish, and cut into fillets or simply cut into convenient pieces along with the spine and ribs. The only condition is removal. They can make the brine bitter.
Fishermen who want to pursue dolphins using ultrasonic transmitters on their boats can be a big mistake. These were not seabirds, but actual catch that could be traced. According to David Mann of the Mote Marine Laboratory in the Journal of the Acoustic Society of America, herring species can perceive frequencies up to a height of 80 kilohertz. Most other fish, like humans, will soon be completed. Sardines, sardines or other types of herring can only hear up to four kilohertz.
It is likely that the inner ear has changed in the Mendaden herring and Alsene over time. David Mann and his colleagues suspect that dolphins can be responsible for this. Playing these sounds can sometimes be a must for fish. However, it works, marine biologists doubt. Perhaps, according to David Mann's assumption, mammals avoid networks simply because they hunt other animals: the pegs of the Mengadena, hardened by ultrasonic transmitters.
For salting a kilogram of herring will need 2.5 tbsp. l. salt. It is not recommended to use the grinding salt "extra", nor for herring, nor for other fish. But a large sea is perfect. You can use both a brine and a dry ambassador.
If you like spices, add 5 peas of pepper, a pair of medium bay leaves, 3 cloves to the brine.
Heilbutt: Heilbatt is a predator. He eats cod, lobster and pancakes - with great appetite, he even gets rid of the rays and waterfowl. The physical preconditions for successful hunting are a flounder: 30-year-old specimens can be two meters long and weigh more than 100 kilograms.
Herring: a few kilometers in length and hundreds of meters in width are swarms in which birds swim by sea. Its main distribution area is the North Atlantic and the adjacent sub-sea. Herring feeds mainly on plankton, but also on small pots, floats, fish and larvae. Before the herring appears, it is very rich - and as majes - one of the most popular fish. Cod: cod or cod - sea fish, which is common in some parts of the North Atlantic and the North Pole.
Rinse the herring, put it in a bowl, sprinkle salt on all sides. Leave for a day if you want to get slightly salted. If you plan to use brine, add 600 ml of water and a half-spoonful of salt. Some recommend adding 1 tsp. sugar, but it is not necessary. Sugar will make the meat softer, but there is no need to be afraid of sweet taste, it will not.
Cod is cod, which is not yet sexually mature, and the population living in the Baltic Sea. The cod has an elongated body, approximately circular in cross section, and has a body length of 1 to 1, 40 m and a weight of about 40 kg. The maximum length should be two meters, the maximum published weight is 96 kg.
Cod color varies: patchy gray, from sandy-brown to greenish on the back and sides and light-silvery at the waist. There are also reddish specimens. Reddish and greenish, usually found in algal areas, gray, rather over sandy soil or in great depths. Cod feeds on a variety of animals, including krill, flea, bush, echinoderms, crustaceans, mussels and small fish. Cable jaws feed on plankton, for young fish up to 25 cm small creatures make up about 90% of food.
Marinating herring
The following recipe is suitable for many varieties of fish: herring, saury, mackerel, Baltic herring. Boil a liter of water, add 2 tbsp. l. vinegar, a pinch of cardamom, 0.5 tsp. black pepper, 4 cloves, 3 bay leaves, 2 tsp. sugar and 1 tbsp. l. salt. When the marinade has cooled down, pour the fish, cover and let stand 8-12 hours.
Myths and reality about fried herring
Fish herring is served in a thermally processed form much less often. And about jokes. In fact, you can fry this fish, but only fresh, not salty. It should be noted that such a product does not possess special taste qualities. Another thing - herring, cooked at the stake. This is an excellent alternative to more expensive mackerel. Gut the fish, sprinkle a mixture of salt and pepper outside and inside the cavity, sprinkle with lemon juice and leave for a couple of hours. Prepare the herring on the grill or grill on the grill, avoiding flashing of the flames. Absence of red flowing juice and golden tinge of the skin are the correct signals of readiness.
Cod is one of the most important marine fish, accounting for almost 30% of bottom fishing in the world. Karpfen: a notable feature of the carp - two beards in the mouth. Carp feeds on worms, snails and crustaceans, as well as on aquatic plants. He himself ate in Germany in the Middle Ages, the monks loved him as fast food.
Today he comes to the table many times on the eve of Christmas. Atlantic salmon and Pacific salmon migrate to the sea and return to spawning waters to spawn, and in the flow to their spawning grounds in the upper reaches of the rivers they also face obstacles such as lower waterfalls and spillways, like fish ways.
Herring stew
Fish herring is good and stewed. A fragrant sauce will be an excellent addition to puree, crumbly rice, buckwheat porridge or pasta.
Cut the herring into pieces 2 cm thick, fold into the kazanok mixed with the onion. Pour a mixture of sunflower refined oil and strong tea. Add spices, salt. Simmer on low heat for about 40 minutes. You can send the cauldron and the oven - the cooking time will be half an hour. If you use herring, you can cook it with this recipe entirely.
They also need to physically adapt to different concentrations of salt during their migration from salt to fresh water. Salmon salmon is widely used in Norwegian or Chilean aquaculture or as a catch from Alaska. Salmon is already mentioned in Pliny the Elder. Also in Europe there were many salmon flocks in the rivers. The Rhine was a river with numerous salmon. The hydroelectric power station blocked the rivers, and the water quality deteriorated due to heavy pollution, the salmon gradually disappeared from the Atlantic salmon. A major spawning area in the northwest Pacific is the Columbia River in Oregon and Washington.
The proportions of the products are as follows:
- 0,5 kg of fish;
- 2 onions;
- 0.3 tbsp. oil;
- 1 tbsp. strong black tea (with bergamot or prunes);
- salt - 0.5 tsp;
- pepper - to taste;
- a handful of onion husk, turmeric - optional, to give a shade.
Dried herring
Salted herring, of course, is delicious and a versatile dish, but sometimes you can get tired of even the most favorite treats. If you know how to salt herring, it will not be difficult to cook this fish in a dried version. You can use the same recipe that you use for salting. In a day, take out the fish, rinse with water, blot. Tumble the carcass or just make a puncture through the eye to make a loop. Hang on the hood, over the included stove. The fire should be moderate. Turn on the cooker hood and leave the fish for an hour. After a while, repeat the procedure until the fish is the way you want. Remember that the herring is a fat fish, it is desirable to hang it not above the burner, but between them, placing a container under the fish for a draining liquid.
Today many stalactites are equipped with fish traps, and they can be extracted only in a controlled manner. The reaction to this restriction is the creation of salmon farms that cause problematic pollution of used sea water. The breeding of salmon is due to close kinship, in essence, according to the same methods as trout farming. The brood is grown with dry food and stored in ponds or ponds until they rely on life in seawater. After that, the fish is mostly kept in fjords or on the shelf and then fed with dry food until they are ready for slaughter.
You can dry it harder and get a great snack for beer. And you can just slightly wilt, giving the meat an unusual elastic consistency. Residents of private houses, having the opportunity to dry herring in the smoke of the fire, will receive an unusually tasty product with a much more pronounced flavor.
Today, salmon is one of the most famous fish. The greenhouse for dark red meat is rich in omega-3 fatty acids. It can be raw, cooked, fried and smoked. Its apparently orange caviar appears as "salmon caviar" or "ketakaviar" in trade, mostly from ketalaks, one of five species of Pacific salmon.
Mackerel0 eggs laying mackerel of women during spawning. Of these, about 50 centimeters of large fish develop, which often draw large urine across the seas. Mackerel is mainly found on the Atlantic coast of Europe, but it also occurs in the Mediterranean and Black Seas. However, after spawning, the appetite of mackerel grows, and they hunt herring, sprats or sardines. Reddish mackerel meat has always been popular because of good taste and high protein and fat content. Pangasius: This freshwater fish lives in the rivers and lakes of Southeast Asia.
Smoking at home
Perhaps the following cooking recipe will become a real discovery for you? Fish herring made at home, not inferior to the purchased delicacies from the smokehouse. Do not worry, you do not have to harvest firewood and fool your head with a smoke-exhausting pipe. All you need is for sure at your fingertips.
Rinse and dry two herrings, cut the fillets along the ridges. Brine, pepper and lay aside for a while.
Cut a piece of foil approximately 30x30 cm in front of you and pour a spoonful of dry tea leaves into the center: green, black or even black with a fruit and flower additive. Wrap it in an envelope, nib on one side with a needle and lay a large frying pan on the bottom. Cover and start to warm. When the fragrant steam appears, place a plate directly on the tea bag with the herring fillets on it. Cover and simmer for about 20 minutes.
Milk and herring roe
These products are also used widely, as is the flesh. Milk and caviar can be fried, smoked, dried, but many believe that there is nothing tastier than salting them, chop finely and put on a sandwich with butter. If you pickle or salt herring, then caviar and milk can be sent to the same brine (marinade) as carcasses.
With what to feed herring?
What kind of fish is better than this one will approach potatoes in uniform in a rustic or young potato with greens or sour cream? Garnishes from this vegetable are leading in this matter.
A popular combination of salted or pickled herring with butter and black bread. Perfectly harmonizes this fish with mustard and young onions. Home pickles, sauerkraut and barrel mushrooms are also invariable allies of herring.
Herring is a genus of fish from the herring family (Latin Clupeidae). The body is compressed laterally, with a serrated edge of the belly. Scales moderate or large, rarely shallow. The upper jaw does not protrude beyond the lower jaw. Mouth moderate. Teeth, if present, are rudimentary and dropping out. The passage fin is of moderate length and has less than 80 rays. Dorsal fin above abdominal. Caudal fork split. To this genus belongs more than 60 species, distributed in the temperate and hot seas, and partly also the cold belt. Some species are purely marine and never enter freshwater, others belong to the migratory fish and enter the rivers for spawning. The food of the herring is made up of various small animals, especially small crustaceans.
Useful properties of herring
Herring is more easily absorbed by the body and is an excellent source of protein, it also contains a large amount of phosphorus, iodine, calcium, potassium, sodium, magnesium, zinc, fluorine. Only 100. g of fish contains up to half the daily protein norm. Fatty varieties of fish, such as salmon or herring, give the body at least 2 times more calories than white fish.
Unlike saturated fats of animal origin, unsaturated fats from fish are considered the most useful. According to scientists, it is the fatty acids of the Omega-3 family contained in fish that contribute to the prevention of cardiovascular diseases, reduce the risk of blood clots in the vessels, and also contribute to the improvement of blood flow in the capillaries. It is very useful for marine fish future mothers.
Finished ripe herring contains up to 25% fat, about 20% protein, vitamins B12, PP, and. The composition of herring proteins includes essential amino acids.
There is evidence that eating herring weakens some of the symptoms of psoriasis, improves vision and brain function. Sea fish contains a complex of vitamins, in particular vitamin D. Fish oil is 5 times more effective than vegetable oils, it lowers the cholesterol content in the blood. Fats in the liver of fish are rich in vitamins A and D. The muscle tissue of the fish contains B vitamins that help the body absorb proteins.
The study showed that herring increases the body's so-called "good cholesterol" - high-density lipoproteins, which, unlike "bad cholesterol", significantly reduce the risk of atherosclerosis and cardiovascular diseases.
In addition, Lindquist found that herring reduces the size of fat cells - adipocytes, which reduces the risk of developing type 2 diabetes. Herring also reduces the plasma content of oxidation products, that is, contains antioxidants.
Recently, there are more and more reports, where it is stated that eating fatty fish (salmon, mackerel, herring, sardines and cod) protects against asthma. This is explained by the action of Omega-3 fatty acids, which have an anti-inflammatory effect, and magnesium. It is proved that people, in whose bodies the magnesium level is low, are most prone to asthma attacks.
Omega-3 fat deficiency is often associated with diseases such as cancer, rheumatoid arthritis, atherosclerosis, weakness of the immune system, etc. Herring contains nicotinic acid and vitamin D, which are also an important factor in the healing of bones and the nervous system and promote digestion.
Hazardous properties of herring
Use the herring carefully, because this product is salty. One gram of table salt is able to bind up to 100 milliliters of water. Therefore, one should not be addicted to herring with people with high blood pressure, swelling, kidney disease.
So, in the young, salted herring contains 6.3 grams of salt, and in salted herring - 14.8 grams per 100 g of product. When saturating tissues and blood vessels with salt, an excess of water arises in the body, which leads to an overload of all organs. The heart begins to work with a greater load, and the kidneys - intensively remove excess water and salt. Therefore, do not regularly abuse herring, even healthy people.
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Many people like salted herring, but not everyone knows how to cook it. Popular cook Natalia Kim will tell you how to make this dish as quickly and deliciously as possible.
