Fish Womer is valued by its useful properties. It is delicious, low-calorie, ideal as a snack to beer. Popular recipes for the preparation of this inhabitant of salted water bodies will look at our article.

Mother, what kind of fish? Many, having seen her on store shelves, scared and not solved for the purchase. And in vain. Vomer is differently called fish-moon, due to unusual coloring and shapes.

• Fish body flexible, wide. Its feature is only 2 fins (abdominal and chest).
• It dwells only in the quiet and Atlantic Ocean. Prefers to stay with flocks.
• It turns out on the hunt only after sunset.
• Vomer refers to the family of predatory fish. It feeds on mollusks and other small marine organisms.

What is useful to fish in behalf for the body

Vomer - low-fat fish, good protein source. It is allowed to eat even those who are on a diet or stick to the right nutrition.

Its meat includes omega-fats, calcium, iron, zinc, vitamins. Of course, the concentration of substances in the finished dish largely depends on the method of its preparation.

Many gourmets prefer to smoke Vomer at home. In this case, part of the beneficial properties is lost, but the fish turns out to be delicious and fragrant. How to cook the fish in behalf of this and some other ways, consider further.

How delicious fry in a pan

In the fried form, the meat of the womb is prettier and unusually juicy, and the fish is very simple.

We will need these products:

• fish - 3 pcs.;
• chicken egg - 1 pc. (those who prefer diet food, you can take 2 quail);
• breadcrumbs or flour - 50 g;
• blend of spicy herbs;
• salt;
• garlic - 2 heads;
• lean oil.

On average, by weight, three carcasses will be 1.5 kg. Remember that the fish has a big head, and get a lot of waste.

Cooking process:

1. Clean the fish from the skin and indoors, cut the fillet into small pieces of a width of 7 - 10 cm.
2. With the help of a whisk, take the egg before the formation of a light foam.
3. Heat the oil in the pan. Many chefs at this stage offer add chopped garlic clove and dried herbs. They will empty juice in the oil, and the fish will turn out the fragrant, with an interesting taste.
4. Dry every piece of the womb in the egg and breadcrumbs, do not forget to spill. Fish meat in itself has a sweet taste, poet
5. Fry portions in a pan without a closed cap so that it turns out a delicious, crisp. Roasting time - 5 - 7 minutes.

Fried fish inthrough, cooked on this recipe, it turns out juicy, retains its useful properties. Calorie dish - 140 kcal.

Recipe Baking in the oven

For those who prefer to eat dietary dishes, you can offer a veomer recipe, which is baked in the oven. The cooking process will take you up to 20 minutes.

Ingredients:

• fish - 4 carcass;
• any lean oil is 30 ml;
• herbs;
• greens;
• lemon;
• salt, spices.

Cooking:

1. You need to start with fishing. Remove the insides and skin, cut the fins.
2. Fry carcasses for 1 minute on each side. It will give them a beautiful shade and an appetizing crust.
3. Stand off the parchment, lay out the fish.
4. Sprinkle with lemon juice.
5. Bake 15 minutes at a temperature of 180 degrees.

Serve fish, truthing it with greens. You can also make a pillow of vegetables. Ideal combination: carrots, onions, celery.

It is better to choose a dish in the form of a potato puree or rice.

Womer's Fish Soup

From marine species, ear fish is income, but very tasty. It is boiled by a classic recipe, with the addition of spices and herbs.

But today we want to offer an unusual Dalmatian soup from Womer. It is popular in fish restaurants, and is pretty pretty unusual way.

Ingredients:

• fish - 1 kg (less should not be taken, as the behavish is non-fat, too saturated broth will not be released);
• carrot - 150 g;
• potato - 4 pcs.;
• onions (on and green feathers) - 200 g;
• vegetable oil - 50 ml
• dry herbs;
• lemon;
• flour - 100 g;
• salt pepper.

The cooking process takes an average of 45 to 50 minutes:

1. Onions cut into small cubes, start roasting on a small fire.
2. After the bow becomes transparent, add flour. It will give your dish an unusual taste, and will not need to use the sauce. It will take 2 - 3 minutes. Follow the flour to the flour, otherwise bitterness will appear.
3. Pour 1,5 liter of filtered water in the sovereign, wait for her boil.
4. Add potatoes and carrots chosen by small cubes or semirings. Many chefs recommend using the type of cutting straw. In this case, the vegetables preserve the taste as much as possible, do not weld.
5. After 10 minutes add pre-prepared fish. Vomer must be removed fins, skins, gills, tail. But the head is better to leave.
6. Cookushki should, on average, 15 - 20 minutes, constantly collecting foam.
7. Remove the womb, and add only fish fillet into the broth.
8. From half Lemon squeeze the juice, add to the soup and cook 2 to 3 minutes.
9. After, put finely chopped green onions, herbs, spices.
10. Turn off the plate and cover the soup with a lid so that it is fill.

This unusual soup is a variety of taste paints, it turns out saturated and very unusual.

Prepare such a dish better in a slow cooker or in a special dishwasher.

The cooking process is quite simple:

1. Half rings cut down onions.
2. On a large grater, soda carrots.
3. Small pieces cut the fish.
4. Add sour cream.
5. Sweet dish, pepper.
6. Start the extinguishing process.

The cooking process is 20 - 25 minutes. This dish is so simple that even a beginner culinary will be able to prepare it.

Smoked behalf at home

Many gourmets prefer to eat smoked Womer. It is perfect for a glass of cold beer.

Ingredients:

• fish - 4 pcs.;
• barbaris - 100 g;
• salt - 50 g;
• sugar - 10 g;
• spices, herbs;
• olive oil - 20 ml;
• water - 0.5 liters.

Cooking process:

1. To keep the fish for a long time, it must be slightly saturated. Take a plastic container, placing the barbaris grains on the bottom and dry juniper (berries).
2. Add salt, sugar, spices into the water. Watch that crystals dissolve.
3. Pour the brine fish and place it in the refrigerator for a day.
4. Get the workpiece, dry the towel, lubricate with plenty of oil and put on the grid in a slow cooker.
5. Select the Cold Hoping program.
6. After 1.5 hours a snack will be ready.

You can also smoke such a fish on the grill or in a special smokehouse.

schochenaya innerrich in such vitamins and minerals as: vitamin B2 - 63.9%, vitamin B6 - 13.5%, vitamin PP - 14.5%, cobalt - 1300%, manganese - 21.5%, cops - 53%, molybdenum - 38.6%

What idol is useful

• Vitamin B2. Participates in oxidation reactions, contributes to an increase in the susceptibility of color with a visual analyzer and dark adaptation. Insufficient consumption of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, a violation of light and twilight vision.
• Vitamin B6. Participates in maintaining an immune response, braking and excitation processes in the central nervous system, in the transformations of amino acids, tryptophan metabolism, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining the normal level of homocysteine \u200b\u200bin the blood. Insufficient consumption of vitamin B6 is accompanied by a decrease in appetite, disruption of the state of the skin, the development of homocysteinemia, anemia.
• Vitamin RR Participates in oxidative reactionary reactions of energy metabolism. Insufficient consumption of vitamin is accompanied by a violation of the normal state of the skin, the gastrointestinal tract and the nervous system.
• Cobalt Included in vitamin B12. Activates the enzymes of fatty acid exchanging and folic acid metabolism.
• Manganese Participates in the formation of bone and connective tissue, is part of the enzymes comprising in the metabolism of amino acids, carbohydrates, catecholamines; We are needed for cholesterol and nucleotide synthesis. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, impaired carbohydrate and lipid metabolism.
• Copper It is part of the enzymes with the redox activity and the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the process of ensuring the tissues of the human body with oxygen. The deficit is manifested by violations of the formation of a cardiovascular system and a skeleton, the development of connective tissue dysplasia.
• Molybdenum It is a cofactor of many enzymes that ensure the metabolism of sessing amino acids, purines and pyrimidines.

You can see a complete directory of the most useful products in the app.

Vomer is a fish that belongs to the Stavrid family. It has high taste quality and good in any form: fried, boiled, stew, sluggish. Womer can also be shipped by a hot or cold way.

Useful properties and taste quality

Emomer contains quite a bit fat, about 3% and 18% protein. Also as part of meat of this fish there are vitamins of groups A, B, E, iodine, iron, phosphorus, sodium, zinc and potassium. In 100 g of Macott, Vomer contains only 112 kcal.

Most of the womb is most appreciated, which is found in the Pacific: His flesh is dense (the fish does not lose its form) and at the same time soft. Those people who tried the meat of this ocean fish, say that it has an interesting taste: the flesh is not dry, moderately fatty, gentle.

In Russia, this fish is most often used as a snack to beer in dried or smoked. Prepare it at home most often the hot way of smoking, but sometimes cold. To do not do cold smoking yourself, you can buy this product from local wholesalers, small companies in the preparation of fish. It is worth noting that the behalf is often present on sale, along with the more famous marine and lake representatives of the fishery world.

After cooking the fish by smoking, most of its useful properties is lost, but at the output it turns out a delicious product.

Recipe for hot smoked

To prepare the Womer with hot smoking method, you need to prepare such ingredients:

• fish - 1 kg;
• salt - 100 g;
• a mixture of spices for fish - 2 teaspoons;
• black ground pepper - a small pinch;
• fresh lemon juice - 2 tablespoons;
• bay leaf - 3 pieces.

Fish carcasses should be completely dropped before cooking. If it is possible, it is advisable to find fresh fish. Fish is cleaned, all insides are removed from it.

To start the womb you need to sleep. To do this, make the mixture, mixing the salt, spices, ground pepper and breakdown to the pieces of the bay leaf. The resulting mixture sprinkle pieces of fish, part of the mixture to fall asleep inside the trousers.

Then it is necessary to put fish into plastic containers, sprinkle with lemon juice, cover with capacities with covers and leave in the refrigerator for 8-10 hours for marinovka.

When the fish collapse, wash off the mixing mixture with fish with clean water and dried with paper towels. Leave pieces for venting and dried by 2-3 hours.

Prepare a smokehouse: a thin layer is put into the chamber, and the pallet is put on top, which will collect flowing fat. In the chamber, the grille is fixed for products, lubricated with vegetable oil. Note that before using the chip, it should be slightly moistened so that it does not catch up under the influence of high temperatures.

The lattice is placed in womb and dried slices of Womer. They need to be placed in one row so that between them was the distance of no more than 1 cm.

The capacitance of the smoke chamber is closed with a hermetic lid, turn on the heating. Copy fish for 1 hour - the first 10 minutes the temperature should be within 100-110 ° C of degrees, then it is lowered to 80 ° C degrees. When the smoking process stops, the crypting cover should be opened and make the fish to cool to room temperature.

The finished smoked vomer should be left on the street for airports for 2-4 hours. This will determine carcinogens and cool the product to an acceptable temperature.

Cold Smoked Recipe

Unlike hot smoked fish, which is not stored for a long time, wrapped in a cold way, in proper conditions is stored for several weeks. Preparation time in this case increases significantly.

To prepare a cold smoked veomer, you need to take such products:

• fish - 1.5 kg;
• bay sheet - 2-3 pieces;
• salt - 3 tablespoons with a slide;
• ground black pepper - 1 teaspoon with top.

Wash fish, let out each carcass. Since cold smoking involves the vertical position of the product, then each fiction in the future needs to be rolling on a special culinary twine.

Grate each carcass with salt, sprinkle with pepper and broken Laurel sheets. Put into deep tank and cover with a lid. Top to install the oppression, leave for 3-5 days so that the fish is witched well.

When Marinization is completed, remove the remains of salt. To do this, you need to place a wet in cold water and soak for 10 hours. At the same time every 2 hours you need to change water.

After that, milking carcasses of fish indoors, which is well ventilated. Fish must be wrapped with a grid so that insects do not spoil it. Leave for 1-2 days, while the product is good enough and dry.

The ensuing veam must be suspended in vertical smoke. As a raw material for smoke, use a olhovy chips. Skull Womer follows at least 5-6 days at a small temperature (25 ° C of degrees).

The first 8-10 hours of the smoking process cannot be stopped. Otherwise, the carcasses can be swung.

After the idol is completely worse, you need to lubricate each fiszy with vegetable oil, and then serve to the table or ,.

Vomer - a fatty fish, which has an interesting taste. It is the most tasty in smoked form. Prepare it with hot and cold ways, in stores you can find the dried option. Imom is not too caloriene, therefore suitable for diet nutrition (in moderate quantities).

Vladislav Paikov

A.

Under the trade name of the Fish-Moon in stores sold Vomes or Selena.

They can be found in fresh-frozen, smoked, dried, dried. The moon Fish smoked, cooked at home, is not inferior to the shop in taste. About how to smoke this fish, you can read in the article.

The pulp it is very gentle, soft, shore-like with a small amount of bones, perfect for smoking. The length is 30 cm in the middle size features.

Important! It should not be chosen for smoking too small fish-moon so as not to cut it when processing smoke.

Smoked Moon Fish Recipe:

• fish - 1 kg;
• salt - 100 g;
• spices for fish - 2 h.;
• black pepper ground - to taste;
• lemon juice - 2 tbsp. l.;
• bay leaf - 2-3 pcs.

Before smoking, the carcasses are defrosting in air or under the refrigerator conditions for at least 4 hours.

Ithomer does not have scales, so the carcasses are not clean, but they will immediately get off, making a cut on the trousers, then washed thoroughly. The head is removed or used for smoking along with your head. Heated with paper towels.

Important! The moon fish has a taste of iodine, so when preparing, be sure to use spices to kill this specific taste.

Prepare a mixture of salt, crushed laurel sheet, pepper ground and spices for fish. Calculate fish semi-finished products, pour a piece of the mixture into the abdomen, put into the container, spray with lemon juice, close the lid and put in the refrigerator for 8-10 hours.

After the ambassador, the mixing mixture was washed, dried with a towel, they ventilate 2-3 hours.

In the smoking chamber, there is a thin layer of olhovy chip, placed on top of her pallet for collecting flowing fat. Fix in the chamber grille for products, lubricate it with refined vegetable oil. On the grille there are semi-finished products in one row so that between them there were gaps of at least 1 cm. Close the capacitance of the chamber with a hermetic lid, put on heating and smoked 60 minutes. The first 10 minutes maintain a temperature of 110-120 ° C, then reduce it to 80 ° C.

Upon completion of smoking, heating is stopped, open the lid and cooled smoked at the grid to room temperature. The moon fish is too gentle, so hot can easily fall apart. It is better not to get it from smoking and wait for cooling.

Finished smoked smoking on the street a few hours. During this time, the inner layers of the pulp are soaked in smoking products, and the excess fragrance of smoke will destroy.

There is a fish Moon smoked well with lemon, greens, beans, pineapple, fresh vegetables.