Depending on what is planned to prepare a ryoy, it is treated differently: clean (or not), gutted, cut up.

The fish intended for frying, remove the scales, entrails, gills and head. The fish, which would be cooking soup, just throw the inside (fish bladder leave - it improves the taste of soup), and gills that give the bitterness of the finished dish, but leave the head and scales - they make the broth rich, delicious.

Bream, roach and other cyprinid easily cleaned of scales, not just a knife, but even hand. Another thing - perch, the more weighty. Its clean and specialized devices such as float - the problem, especially if you do not processed immediately after capture and after some time when the scales have time zadubet how to grow into the skin, and will resemble armor. Require special attention spiny fins and sharp gill covers, with an awkward movement awarded a painful injection. True, there is a way to "strip" perch without difficulty: deleted a few seconds in boiling water - then shall the scale free. But few do so and at home, preferring to tinker a little longer, but leave the fish undisturbed premature heating.

How could still cope with the bass quickly and without unpleasant consequences? First, we need to weaken the link scales with the skin. This stunning perch, take one hand behind his head, the other - by the tail and with effort pulled in different directions until you hear a crunch. Then shears fins and tip of the knife draws on the sides of the transverse, slightly slanting grooves, put the carcass on a board or a log, flatten with a fork tail and raked the scales with a knife or trowel on to the board from the tail to the head. Cleans perch in his hand: take back and the tip of the knife quickly and to strike diagonally across the body, lightly at this bend. Finally, you can insert a perch in her mouth a stick as thick as my little finger and operate a grater or a scaler. Add that where undesirable scatter scales, fish cleaning in a large plastic bag.

A lot of trouble with the small fish, destined for the soup. But if even catch a little thing was rich! .. But a lot of time and labor can be saved if rationally organize the process. For example, a knife or scissors, but not simple, and special fishing with a spring and extending the blade after loosening the pressure (sold in hardware stores), one stroke fish slitting the stomach from the mouth to the anus, throws it and take the next one. Only after will be ripped open all the fish, their well together, "conveyor", free from offal. In short, only running a single operation in all fishes, proceed to the next. Try and make sure that things will go much faster, and therefore will less tiring. Since catfish, burbot skin tightening, as stocking, notched her first round the head. Since salmon do not remove the scales.

In split fish is cleaned from the blood layer along the spine and rinsed. Especially carefully scraped and washed repeatedly abdomen minnow, Osman, barbel, hramuli, roe and internal organs which are poisonous.

So, the fish was prepared. What dishes can you make of it?

Creamy ruffs

Fishes gut, without touching the scales. Spines can be cut, but you can leave. The fish is lightly rinsed, put in a pot, pour water and put on fire. When the fish is about to be cooked, take out those fishes that are bigger, and put in a bowl. The rest continue to hold in the boiling broth to the cooking. Read the pot from the heat, filter its contents, fish, boiled soft throw, and the broth is put large pieces of other fish and meat that, that was previously taken out. Add spice: clove, a few grains of black pepper and at the end of cooking - bay leaf. Once a fish and otverdeyut whiten eyes, and she herself becomes milky-white soup can be considered cooked. The pieces of fish taken out, the broth is poured on the mugs.

Richness of any soup depends on the quantity and fat content of fish used. The aroma and distinctive taste ear attached pepper, dill, lemon juice, parsley, celery, green onions, wild garlic and other fragrant plants and substances added to a ready ear. To the broth was tasty, cook on low heat, preventing rapid boil, they can not give ear to "get away".

It may happen that the ear will be salted. Should not be upset. Purified crude potato, posited in the broth, take in a surplus of salt, and cook's reputation will not be compromised. A similar ability has sugar.

Will save the ear and when diffused through oversight bile bring in your ear bitterness. A piece of charcoal half the size of a matchbox in a quarter of an hour will make a miracle - the broth will again be excellent.

Creamy carp

Purify carp on the scales reveal the belly, cut the esophagus near the gills and pull its remaining fatty plaque collect. Carcass is washed in salted water, placed into the pot along with spices and cook until done. Put in your ear rasterty fat and bring to a boil.

Ear to the Siberian

In a kettle of boiling water, lower the head, fins, tails, swim bladders grayling, Lena, trout, 1-2 onions, peppercorns, bay leaf. After 20-25 minutes the soup is put on the cut pieces of a carcass of the fish and cook for another 10-15 minutes until cooked. Sprinkle with chopped wild garlic.

Common Ear

In a pot with water, put a pinch of iterated and washed cereals - wheat or rice, 2-3 potatoes, onion, peppercorns, bay leaf and set on fire. When the potatoes will become softer, immersed in boiling water produced (gutted, no gills, but the scales and swim bladder), perch, plotvichek ruffs, ukleek, dace, and other small fish - whole, but larger fish, if available, - sliced to pieces. The heads, fins, fat film big fish do not throw them too immersed in the pot. Make up about a quarter of an hour to harden his eyes were white and large fish, and meat is easy to poke the pointed stick. A pot is removed, the fish chosen and laid out, ear poured into bowls or mugs.

Double Ear

In the pot lay wrapped in clean gauze half prepared for the soup of small fish, head, fins other fish, a pinch of corn and boil for half an hour. Then the fish mixture into muslin and squeeze the cake throwing. In a pot with fish broth resulting lowered 2-3 potatoes, onions, peppercorns, bay leaf, a second portion of fish, over a large and free of scales. Cook until done, laid out on the fish bowls and pour soup.

Ear triple

Boiled wrapped in clean gauze, small fish, head, fins of large fish, cooked mass is pressed out and the cake throwing. Mortgage and again in gauze, another portion of small fish. Once it is broth, pressed and thrown in the pot lay, as in the previous recipe, potatoes, onions, spices, fatty pieces of film and large-scale purified fish (when potatoes become semi) and boil until cooked.

Ear Clear

Home cooking is the same as other kinds of soup. Once boiled and pressed the small fish will be extracted from the broth and discarded in the process of cooking adds a new element: the head guy. In broth lowered protein from 1-2 eggs. He collects all dissolved in broth turbidity and settles with her at the bottom. Net clear broth is poured into the pot and have it boiled with spices pieces of large fish in their or above recipes.


I cleaned and gutted fish fins are removed, carcass strung on strong thread, passing it through the eyes or tying each fish separately for gill covers. Conjunction with a fish catch a stick is dipped in a fairly deep pot, such as a bucket, a stick is placed on its edge. Add spice and put on fire. Soup will be ready when the meat is separated from the bones. The thread with the bones removed. Cook soup from a not very large fish.

Boiled Fish

The fish is gutted, cleaned (or not clear) from Che Shui, washed, too big cut to pieces, put into the pot. Pour water so that it barely covers the fish, add seasonings and set on fire. Cook under a closed lid on medium heat until cooked.

Fish, boiled in milk

Cleans fish from the scales, gills and viscera, rubbed with salt, put in a pot, pour the milk so that it completely covers the fish, and cook until done.

Fish, steamed

Cleans fish from scales, gutted, washed, cut into pieces and placed in a row at the bottom of the pot. Pour cold water so that the fish was immersed in half. Adding spices, onions and cook 15-20 minutes over low heat.

Fish cooked in pastry

Cleans fish from scales, gutted, cut off the head and tail, remove the bones, flesh cut in small pieces. Prepare pancake flour dough consistency of thick cream, add in a little salt and ground black pepper. The pieces of fish dipped in batter and drop into boiling in a pan or pot, sunflower oil. The dough should completely envelop the fish and does not drain from it.

Fish cooked with sorrel

Cleans fish from scales, gutted, washed, cut into pieces, salt, pepper, roll in flour and fried with onion until browned crust. Sorrel sorted out, cleaned and finely cut and put in a pot, pour a glass of water or fish broth and boil under the lid 5 min. The obtained broth (with sorrel) pour fried fish and cook under a lid over low heat until cooked.

Fish cooked with fruit

Large carp are cut from the back, fins, spine and internal organs are removed, the carcass is washed. On the inner side carefully so as not to spoil the skin, make oblique serifs and sprinkle with salt. An hour later, shake off excess salt, put the carp on the grill or a piece of tin and put on the embers, after putting the fish into tomatoes, onions, apples and, if so, grapes. Scales serves as a bowler. The dish will be ready for use after 50 minutes. Similarly, you can prepare a tasty dish, and other fish such as perch, filling it with cranberries, cranberry and other berries.

Fish fried

Cleans fish from the scales, gills and viscera, removing his head rubbed with salt inside and out, pepper. In a well-heated pan, political, sunflower oil, put in flour boneless or breaded fish: large - chopped into pieces small - as a whole. You can also add salt do not fish, butter or flour, in which it is fried. Fry the fish until a reddish-golden brown, cut down on the fire or dozharivayut on coals.

If the sides of the bony fish with a sharp knife to make deep cuts, then the smaller stones, hacked to pieces, will not be annoying during the meal.

By fried and cooked in other ways fish are a good side dish of boiled potatoes, fresh vegetables and herbs.

Fish fried with eggs

Cleans fish from the scales, gills, viscera and head, washed and salted. In a heated pan, political, sunflower oil, put the pieces of fish. Shortly before the availability of fish eggs and pour dosalivayut.

Carp fried in sour cream

Purified from the scales, gills and viscera fish is washed in salted water, rub with salt and placed on a heated frying pan with sunflower oil, add the collected fat. When the fish is turned and a little more wiry, it is filled with sour cream, cover with lid and bring to readiness. Spread fish in bowls and pour the remaining liquid in the pan.

Fish, fried with bacon

Fry chopped onion and bacon, add salt, pepper, sliced potatoes, half a slice of water and cook on low heat for five or six minutes. In the prepared potatoes put pieces of fish and fry until cooked.

Fish in Farmer

Prepared fish is kept in a little milk, salt, meal and leave for 10-15 minutes, so that in the process of frying the pieces do not collapsed. Then the pieces immersed in a heated sunflower oil and cover the colander, preventing oil splashes.

Fried carp with cranberry-honey sauce

While fried carp, pounding and press the cranberries, combine it with honey and evaporated almost half. Carp spread on a plate and pour the resulting cranberry-honey sauce. 1 kg of fish taken 50 grams of flour and butter, 600 g of berries, 300 g of honey.

Fried fish sauce tomato

Cut all the fish into pieces, meal, or simply fried in vegetable oil. Tomatoes mince or rubbed through a colander, mix with cooked in sunflower oil, onion, and boil until thick. At the end add some crushed garlic, pepper, salt. The sauce is poured over fried fish.

Fish fried in breadcrumbs

A small trout or other medium-sized fish, gutted, washed, salt, roll in flour, then in egg and paneer crumbs. Fry in butter in heated skillet. Then shift to the dish, pour the juice formed, decorated with finely chopped parsley, lemon slices and onion rings. The fish is served acute pomegranate gravy.

Flounder Fried

Prepared and cut into portions of fish are placed firmly in a bowl and a few minutes to stand in the milk. Then the paneer with flour and after swelling breading put in a pan with hot vegetable oil. Fry until golden brown.

The fish is served hot with toasted with her chopped parsley, fried crispy straw potatoes with lemon slices.

1 kg of turbot (viscerated, decapitated - 800 g) taking 60 grams of vegetable oil, 1 / 4 l milk, 1 lemon, 1 / 2 cup chopped parsley and flour for breading.

Grilled sea bream stuffed with onion and egg

The fish are removed the scales, fins, head and entrails, without cutting the abdomen. Carcasses are well washed, dried with a clean cloth and rub with salt. Pre-fry the onions until porozoveniya and mix it with chopped hard-boiled eggs. To be completed by this belly stuffing, moisten the fish whipped eggs, paneer in milled bread crumbs and fry on both sides until golden brown. The fish is sprinkled with sour cream, remove from heat and sprinkle with chopped parsley. The fish served fried or boiled potatoes and cucumbers.

So you can make almost any marine fish.

Baked bream

Big bream washed with cold water (not gut, not clean), rubbed with coarse salt and sprinkle with black pepper, place on baking sheet and put in 50 minutes in a hot oven.

Bream in its own juice is obtained if it is put in the oven wrapped in aluminum foil.

Fish pot

Pieces or fish fillets (600 g sea bass, cod, pike or any other meaty fish) meal, mixed with salt, fried in vegetable oil. Separately, fry onions (4-5 bulbs). Stack all the layers in an earthen pot and pour the milk to make it cover the fish. Put bell pepper, bay leaf, salt to taste. Stew on low heat until cooked. The fish is served sprinkled with herbs and sprinkled with vegetable oil fries.

Carp, cooked in milk

In a clay pot is placed potatoes, peeled and sliced slices, add water and boil until half. Then the water is drained, put sliced raw onion, peppercorns, bay leaves, slices of raw fish, salt, milk, and pour in low boiling stew 20-25 minutes.

Carp, baked with horseradish

Eviscerate kilo carp thoroughly washed, scrubbed with salt inside and out, smeared with sour cream, spread on a baking sheet, well greased with fat, and bake 30-40 minutes in oven, periodically pouring juice, taken from the bottom of the pan.

Rubbed on a fine grater horseradish, dress it with vinegar, salt and sugar. Boil two eggs hard-boiled, and finely cut. Carefully shift the fish to the dish, putting a round grated horseradish, sprinkle with chopped eggs, decorate with parsley. Served boiled or fried potatoes.

Stuffed bream

Bream average clear from the scales and entrails. To not feel the stones, on the back of bream transect, salt. Treated bream stuffed with minced meat: finely cut 100 g salted bacon, pounded in a mortar and 30 g of peeled garlic, finely cut parsley and dill, all well mixed. Bream stuffed with meal, fry lightly in a pan of boiling oil, put in the oven and bake at medium heat.

Mackerel (scad), cooked in a tomato-mushroom sauce

Cleaned mackerel fillets with no cut in the skin. Were heated pan with butter or oil (or other fat), add chopped mushrooms, tomato puree, salt, pepper, pour the broth from boiled fish heads and bones, you can add the wine. Then put the fillets in a bowl, cut in small pieces, and stew until done. When ryb'a is soft, add a bit of cold fish broth, water or sour cream mixed with flour. Bring to a boil.

When a table is passing pieces of fish on a dish, each piece is covered with mushrooms and pour sauce. As a side dish served boiled potatoes and a salad of pickled or salted cucumbers, or fresh vegetables.

1 kg bonito (scad), take 300 grams of salt or pickled mushrooms, 50-100 g butter, fat or vegetable oil, one teaspoon of flour, salt, pepper, 3-4 tablespoons of tomato paste, if desired '/ g cup white wine 1 cup fish broth or hot water.

Zrazy in Rostowski

They are made of pike or other fish. Fish was released from the bones and skin, or take fillet and cut into pieces, beat off. Prepare stuffing: onion or green onions, boiled egg, olives, crab (can be without them), chopped onions, all mixed. At the chipped pieces of fish rolled up and put stuffing in the form of cigars. Zrazy thickly daubed on all sides by the raw liquid egg, roll in white bread crumbs, put the frying pan into the boiling butter. To submit a good meatball tomato sauce, pickled vegetables and potatoes cooked as follows: sparsely puree is mixed with two or three egg yolks, stir, roll balls and fry them in a pan of boiling oil until golden brown.

At 500 g fillet of perch take 100 g of crab, 80 g onion, 50 g of green onions, 2 eggs, 40 g olives, one egg for coating, salt, oil for frying.

Fish, larded with mushrooms

The fish is cleaned, remove the innards. With a sharp knife, make incisions in the fish flesh and invest in them mushrooms, cut into oblong pieces. The fish inside and sprinkle with salt and sprinkled with sour juice. If the mushrooms stay, then they fill the fish. Then shift the fish on a greased pan, put the pieces of butter on top and sprinkle with crushed biscuits. Bake, occasionally pouring liquid, until the fish is ready. On the table is served with boiled or fried potatoes and green salad or cucumber salad. The sauce is prepared from the liquid remaining in the pan after frying, add sour cream and filled with salt and sour juice.

1 kg of pike, perch or flounder take 1 cup of cooked mushrooms, 2 tablespoons margarine or butter, salt, lemon juice or vinegar, fish broth, 2-3 tablespoons of sour cream, crushed crackers.

Meatballs in Far Eastern

Boil until almost 100 grams of rice, stir fry finely chopped, two onions, take 2 raw eggs, the taste of salt and black pepper all mixed with 1 kg of meat. Cook in boiling, slightly salted water (better in the strong ear) 5 - 10 min. The water should barely cover the meatballs.

Serve hot meatballs with white sauce or mayonnaise, seasoned with finely chopped fresh cucumbers and dill.


And cook the filling: thinly cut onions, fry oil into a pan, add a tablespoon of tomato paste, mix, remove from heat, put the 2 chopped eggs, parsley, salt, pepper, a tablespoon of crushed biscuits and mix it all.

Of the 500 grams of minced fish meat and cook a lot, both for good fish cutlets, for example, with the addition of 100 g soaked in 100 g of cream white bread, 1 / 2 teaspoon sugar to taste and fragrant black pepper and salt. Of this cutlet weight form of round cakes the size of an average cutlet and roll them into thin pancakes. On one half of pellet put the ball out of prepara-, pared stuffing size of a walnut, the other half is covered by the ball and grip the edge, ie they giving the correct form of the crescent with a slightly curved narrow margins. After this relatively wet beaten egg and roll in cracer crumbs. For 10-15 minutes before serving relatively fry the same way as conventional fish cutlets.

Separately, mayonnaise sauce served with finely chopped fresh cucumbers and dill, can be spicy tomato or mushroom sauce, tomato paste, and garnish - fried crisp straw potatoes.

At 500 g of minced fillet or take 100 grams of butter or ghee, 100 g of cream, 1 / 2 teaspoon sugar 2 onions, 1 tablespoon of tomato paste, 2 hard-boiled and 1 raw egg, 1 tablespoon chopped green dill and parsley, 100 grams of white bread, 1 cup of crumbs from krupnotolchenyh white crumbs, breadcrumbs, salt and pepper to taste.

A cake with fish and cabbage

Dilute yeast in warm water, add a little sugar, salt, vegetable oil, margarine, pour the flour, knead the dough. They are set in a warm place for 3-3,5 h. Then divide the dough into two parts, spread on a table podpylenny flour and roll a rolling pin into two round cakes. While the dough is suitable, make the filling: shred cabbage, julienne, sprinkle it with salt, rubbing, pouring vegetable oil, sprinkle with black pepper and put to extinguish a small fire. Cuts chopped onion, fry it in hot oil until golden brown, add tomato and a little fried. In the finished cabbage Put this mixture and mix well. Cooled. Fillet of pike-perch, carp or other fish fry in hot oil until golden brown. Cabbage and fillets are thoroughly mixed. Put stuffing in the middle of the tortillas, cover with second piece of bread and cake zaschipyvayut in a circle. The surface of the grease lightly with beaten egg. A cake placed on a sheet and put on 30-35 minutes in oven at 200-230 degrees.

To prepare the test take 5 cups of flour, 50 g yeast, 50 g sugar, 100 g of vegetable oil, 100 grams of margarine for the filling - a small head of cabbage, one onion, 50 g tomato puree, 5 g of black pepper, 300 g of fish fried, filleted.

Potato gratin with fish, bacon and vegetables

Boil potatoes in salted water, cleaned, passed through a meat grinder, put into a form greased. Turns up in margarine with chopped bacon, tomatoes and peppers and laid them on the potatoes. On top Put fish fillets, cut into slices. Lightly beat eggs with sour cream and milk, salt, and pour this mixture of fish. Bake in a preheated oven on high heat for about 25 minutes.

At 750 g potatoes take 500 grams of fish fillet, 30 g margarine, 65 g bacon, 1 onion, 2 tomatoes, 1 pepper, 2 eggs, 1 / 2 cup sour cream 4 tablespoons milk, salt.

Fish pie

Prepare the brew: yeast cultivated in warm water, add the sifted flour so the dough was like a thick cream, put the brew in a warm place for 40-60 minutes. It added to milk, water, melted butter, minced carrot and pumpkin, salt, sugar and then pour the flour. Massa thoroughly mixed and placed in a warm place to ferment for 60-80 minutes.

Prepare stuffing. Any fish without bones is passed through a meat grinder, add salt, chopped onion, dress with mayonnaise.

The dough is rolled thin layer, cut glass plastic and put the stuffing, then zaschipyvayut pie so that its center was opened. Pie smeared with egg yolk and bake 20 - 25 minutes at a temperature of 250-260 degrees.

To prepare the test take 2 cups of wheat flour, 1 tablespoon butter, 2 egg yolks, 1 / 2 cup milk, 1 carrot, 1 tablespoon of minced raw pumpkin, 1 tablespoon of fresh yeast, 1 teaspoon sugar and 1 teaspoon salt, 1 cup of water to minced - 2 cups of minced fish, 2 onions, 2 tablespoons of mayonnaise, salt.

Pickled pike

Small or medium pike cleaned, gutted, washed and cut up into portions. Is placed in a ceramic or glass dish, sprinkling with salt, and press down the top small yoke. They are set in the cold for one day.

Boil in lightly salted water, onion, sliced parsley root and celery. Lowered into the boiling broth prepared the fish for 10 minutes, then removed her skimmer. Are added to the broth to taste the vinegar, bay leaf, cloves, allspice and black pepper, sugar. Lowered into the boiling marinade the fish and cook it for another 10 min. Shift the fish in a ceramic or glass dish, pour marinade and cool. A day snack ready. Serve with pickled vegetables, horseradish.

Meatballs from fish with garlic

Cook in water sticky rice pudding and cool. Flesh perch with garlic porridge and hacked 2-3 times pass through part of a mincer, add melted butter, well knock out a wet hand, make 10-12 meatballs, bring them for a couple to readiness. To the table with butter.

At 120 g of fish taken 15 g of rice, 50 g of water, 2 g of garlic, 5 g of melted butter, 15 g of butter.

Fish cooked in foil

From fish scales removed, gutted, cut off the head and tail, washed, scrubbed the inside with salt and pepper, add butter, put on a folded twice cut the aluminum 'foil and wrap. Foil fish suit on burning coals fire after 5-6 min turn over, and in another the same time the fish will be ready.

Fish baked in the clay

The fish is gutted, scaly leaves, rub the inside with salt, put into the onion, peppercorns, bay leaf. Carcase clay layer 3-4 cm and 25-30 min showered with hot coals on top arrange fire. Finished (this "tells" the wet clay) to clean the fish do not have to - scales fall off with the clay.

Fish baked in the clay with leaves

The fish is gutted, remove the scales, rub with salt, pepper, spices placed inside. Carcase is wrapped in leaves of currant, nettle, birch, cabbage, and clay as well as in the previous case, prepare a hot charcoal fire.

Fish baked in paper

On the sand a fire. The fish is gutted, scales are not removed, rub the inside with salt, put spices. When the fire is well heat the sand and bury it in the fish, wrapped in several layers of wet paper on top arrange the fire. Tasty dish is ready in 40-50 minutes. In this way, prepare the fish and the hot coals of fire.

Fish baked in the ashes

Campfire. The fish are not gutted, rub with salt against the scales. Coal ash fall asleep, the ashes lay the fish, cover it with ashes and embers falling asleep. After 25-30 minutes the fish will be ready.

Grayling, baked in its own juice

Caught fish with salt (leaving intact the abdominal cavity), wrap in foil and cover the coals campfire. In less than 20 minutes, as baked grayling can taste. Bake grayling can also be in the paper, the leaves of cabbage, burdock.

Fish baked on a wire

The fish is cleaned, disembowel, leaving the eggs, rub the inside with salt and pepper, add butter, better than butter, wrap in foil and placing on the device from a suitable wire (Figure 8-6), cook for half an hour, occasionally turning the fish.

Fish on a skewer

The fish is gutted, scales are not removed, cut lengthwise and then crosswise into portions, salting and strung on a skewer or rod interspersed with rings of sliced onions and slices of bacon. The ends of the skewers or rods are placed over the coals at the base. Distance to the coals should be at least 5 cm Fry 8-10 minutes, occasionally turning the carcass, so that it frying evenly. The fish is ready, if easily separated from the scales. In this way, it is recommended to cook fatty fish. Salmon can be cooked whole (Figure 8-7).

Fish cooked on the pricks

Gutting fish scales leave, rub the inside with salt, stringing through the mouth to the tail fin on the pull rod, which are stuck obliquely into the ground by the fire. The distance from the fire will be optimal when the hand can withstand the heat from 2-3. Carcase from time to time turn to evenly prozharivaniya. Ready-made fish easily separated from the scales.

Fish, baked on a stone

Pick up a smooth stone slab, well-burning hot coals on the fire and put it prepared (evisceration, sprinkled with spices in the abdominal cavity) fish. Approximately fifteen minutes later overturned. Even after much time the fish will be ready for use.

Fish giblets

In salmonids taken with the internal cavity of blubber, liver, fat-drenched guts, swim bladders and stomachs (it plastayut and scraped from the inside), washed, and broil until the crunch. If you catch a trout, it is better to fry his fat.

Jellied fish

Small fish gutting, removing the gills, scales leave, washed, tied in cheesecloth and boil until half an hour. Boiled fish weight, overcome, throw. In stock lowered shredded onion, peppercorns, bay leaf, prepared pieces of large fish, pre-salted and peppered. The liquid should barely cover the fish. When the fish is cooked, pour in broth diluted in warm water and gelatin in a few seconds, remove the pot from the heat, add lemon slices and place in a cool place, best of all - in a spring of cold water. It will take an hour or two, and the jelly is ready.

Fish jelly

Prepare a small fish and trimmings - head, fins, tails - big. Fishes gut, scaly leaves, pour water and boil an hour and a half. Filtered broth and boil it for a long time the second portion of scraps of big fish with spices. Remove bones, broth poured into a bowl and put in a cold place to cool down (on fishing - to the fontanel). Especially tasty jelly and jelly out of salmon, grayling with chopped wild garlic in them.

Smoked out bleak

Peeled scales, gills and viscera fry cook 5-7 minutes in boiling sunflower oil, in which previously laid salt and spices. Cooled and consumed as a snack.

Snack in Odessa

Shredded 4 carrots, 2 onions, 1 pod of sweet pepper, a pinch of white roots (parsley, celery, parsnip), 1 bay leaf and a few grains of black pepper stew in 5-6 tablespoons vegetable oil until half. Then add 2 tablespoons of tomato paste, sugar and salt to taste, and stew another 2 minutes, then in the thick of tomato marinade, put the cut in 300 g portions of raw fillet of cod, haddock, saithe, hake and other fish and marinade stew until ready. Upon request, along with tomato paste add the lemon juice or vinegar. After cooling down, stand in the refrigerator for at least 12 hours snack well preserved in the refrigerator for 2-3 days and is becoming tastier.

Pate in Riga

Carrots and onions chopped and lightly browned, then add the fish fillets, spices and salt to taste, fry all together until done. Then it all twice passed through a meat grinder with frequent bars, put the remainder of the frying oil, and fluff cooled pie.

At 300 g fillet of cod, pollack or other marine fish are taking 70 grams of butter, 100 g carrots, 50 g onion.

Cod, haddock, saithe and other marine fish marinated

Peeled and diced vegetables are roasted and piled in a bowl with the tomato-puree. Boiled for 7-10 min. Add water, add black pepper and allspice, bay leaf, cloves, cinnamon and cook another 15-20 minutes. For 5 min before the end of stewed vegetables add sugar, salt and vinegar.

The fish, cut into portions, roll in flour (paneer) and fried, then placed on a dish, pour marinade and vegetables ukrashivayut green, cool and set for 8-12 hours in the refrigerator to ripen.

1 kg of fish intact, or 600 g viscerated decapitated take a little flour and vegetable oil for breading and frying, for the marinade - 2 carrots, onions, 1 parsley root, 3 tablespoons vegetable oil 2 tablespoons tomato paste (or 5 tablespoons tomato puree), 5 sweet peas and black pepper, 3 cloves, 2 bay leaves and 1 tablespoon granulated sugar, cinnamon, vinegar and salt to taste.

Instead of a marinade, you can use ready-made spicy tomato sauce, you want to add chopped fried onions. This sauce gives the fish a nice spicy flavor.

Summer Salad

Mix 300 g of boiled sea fish, chopped lettuce, 3 tomatoes, fresh cucumbers, Bulgarian pepper, dill, parsley, celery and onions, chopped and branches for decoration. Is filled in a tablespoon of salad oil (preferably olive or any refined) and a tablespoon of lemon juice.

Pike stewed with vegetables

Prepare fish (gutted, cleaned, cut into pieces), peeling potatoes, beets, carrots, cut them into small pieces and mix. Put a layer of vegetables in the pan height 1 - 1.5 cm in vegetables - a layer of fish, again a layer of vegetables and so on, until you laid all the fish. 0,5-1 pour a glass of milk (depending on the amount of fish and vegetables), bring to a boil and leave on low heat for 3-3,5 hours cooking fish adorn the greenery.

Braised detail

Small fishes (minnows, ukleek, ruffs), gut, remove the head, scaly leaves, the ruff cut off the spiny fins, washed and placed in a row at the bottom of the dish. Prisalivayut, add chopped cups onion, peppercorns, bay leaf and lightly sprinkled with sunflower oil. So layer upon layer of fill pan. Prisalivayut, add chopped cups onion, pepper, vinegar, cover tightly with a lid and put on a weak fire. Three hours later try: if the scales and bones are not scattered - soar even a half to two hours.

Caviar from fishing

Collect the eggs of pike, perch and other fish (not only during the spawning season - this time it is poisonous) and purified from the films. Prepare a solution of salt concentrations that dropped into it the eggs floated. Caviar twice Scald for the destruction of possible parasites and immersed in brine. There eggs are kept per day, but you can taste it in an hour.

Soup fishing in Bulgarian

Finely cut the leeks, garlic, onions. In a pan with heated oil, fry sliced vegetables. Adds 3-4 chopped tomatoes (can be canned), salt, black pepper, bay leaf. Pour 1.5 liters of boiling water and boil 20 minutes. Adds small fish and boil for another 30 min. Vegetables grind. In the boiling soup add pre-cooked rice (1 cup of coffee) and a glass of milk. Before serving, add a little vinegar.

Cream of carp

1,5 l of water is heated to a simmer. Add 2 tablespoons of sunflower oil, 2 large heads chopped onions, 4-5 tomatoes, slices, and salt to taste. Cook for 15-20 minutes, add 0.5 kg of fish and cook about 30 minutes. Cooked fish is carefully cleaned from the bones and izrubayut sharp knife. Filtered broth and rubbed it vegetables, adding the chopped fish. Roasted flour - 3 tablespoons to three tablespoons of sunflower oil, add a little broth, stir and pour into a saucepan. Boiled for 7-9 minutes. Is filled in two whipped egg yolks and lemon juice. Adds black pepper and chopped parsley. Serve with toasted bread cubes.

Colorful soup

Pure 2 carrots, 2 onions, 3-4 parsley root and celery. Finely cut them and boil in salted water. Then filter and rubbed through a sieve. Is diluted broth and bring to a boil. Are added 500 g of purified and washed with small fish, 1 bay leaf, salt, black pepper, 3 tablespoons of vegetable oil. Boiled for 20-25 minutes.

If the soup is served hot, it added to beaten egg and lemon juice, and if the cold - then put the dish in advance, finely chopped hard-boiled eggs, pickles and parsley.

The soup can be prepared from a large fish, cut into pieces.

Fish soup in French

From thawed fillets peel and cut into pieces, immersed in 1.5 liters of boiling salted water with a baked (can and dry) onions. Covering pan with a lid, cook the fish for 10-15 minutes at low boil until it will not delaminate under the fork.

Serve with toasted bread, cooked according to the following recipe: 6-8 slices of white bread, 2 tablespoons of grated cheese and 1 tablespoon chopped parsley. Laid the bread on a baking, grease oil, sprinkle with cheese and parsley. Roast in a hot oven at 205 degrees for 10-12 minutes until golden brown.

At 500 g of ice cream fillets (preferably from the marine fish 2-3 species) take 3 heads slightly baked in slices of onions and salt to taste.

Carp stewed in Slovak

Carp fillet cut into portions, salt and fry on both sides. Fry onions, add garlic chafed, greens. Karp is charged with onions, pour wine, and stew until done. The fish is taken out of the gravy. Gravy is filled fried in butter with flour and a little cooked, add onion and a little stew. In the finished gravy laid carp and sprinkle with parsley. As a side dish served boiled potatoes.

At 800 g fillet of carp taken 60 g butter, 40 g onion, garlic, a spoonful of flour, 200 grams of red wine, salt, 4 pea black pepper, greens.

Perch, baked with sour cream

Pike perch fillet cut into portions and each nashpigovyvayut fat. Placed on the pan, greased with butter, salt, add fresh herbs and baked in the oven (oven). Baked fish, pour sour cream, cover and stew until done. When a table sprinkled with parsley. Garnish - boiled or fried potatoes.

At 800 g fillet of perch take 80 g fat, 400 g sour cream, 80 g butter, salt, pepper, parsley.

Fish in Sicilian

Cleaned carcass mullet, mackerel or oily herring, make the sides slanting incisions, put the fish in greased with olive or sunflower oil skillet. Each carcass is put on 2 slices of lemon. Near the carcasses are laid out in large chopped onion, sprinkle finely chopped mushrooms. Salt, pepper to taste, pour butter and bake in the oven. When a dish is sprinkled formed in skillet sauce.

1 kg of fish taken 100 g of olive or sunflower oil, 1 lemon, 100 g onion, 1 kg of potatoes (small can), 200 grams mushrooms, 250 g of water.

Schuchya liver with apples

Cleans the apple and remove core, cut into rings. Pike liver meal, and both sides a little fry in oil. Then remove the pan with the liver and this fat fry sliced onion rings. Then there is added apple rings, sprinkle with a little marjoram, top again put liver, seasoned with pepper and salt, and stew all together till until the apples are ready.

On 3 pike livers needed 1 tablespoon of flour, 30 g butter, 1 onion, 1 apple, salt, pepper, oregano, sugar.

Shchuchye fillet with mushrooms

First, cook fillets. Then cut into cubes of bacon and fry it up until it becomes transparent, meanwhile, cut the onions and, together with a well-cleaned mushrooms add to the bacon, all stewed for about 15 minutes. Then fillet and mushrooms shift into a greased dish, pour the milk, add eggs and salt, mix and stew in the oven for about 45 minutes.

With 2 small pike taking 125 g of bacon, 1 onion, 250 g chanterelles, 2 eggs, 1.4 liters of milk, and salt.

Baked whitefish

Fry bread toast, smeared them with oil. They put the tomatoes, cut into chunks, filet of whitefish, boned, slices of sausages and top cover with cheese. Put in the oven and bake for about 15 minutes.

At the 4 pieces of white bread, take 4 tomatoes, 40 g butter, 2 sausages, 4 pieces of cheese, 1 boiled whitefish.

Perch in dill sauce

Okunev clean, gut and wash well, pour water, salt, add the onion and pepper, bring to a boil and stew over low heat for 15 minutes. Spreading butter with flour, lightly fried, diluted with milk and fish broth, boil and add chopped dill. Shift in the white sauce perch on top of each slice of fish is put butter and a few more minutes to extinguish. Serve with boiled potatoes and lettuce.

At the 4 small perch take 1 liter of water 1 large onion, 1 tablespoon salt 1 teaspoon pepper peas, 50 g butter, 40 grams flour, 1 / 8 liter milk, 1 cup of fish broth, 3-4 tablespoons chopped dill .

Ragout of eel

It is well cleaned and gutted eel cut into pieces as thick as two fingers, roll in flour and fry in margarine about 10 minutes. Then remove the fish from the pan and the fat pours flour, which are brought to light brown. Flour is sprinkled champinions sauce and water and thoroughly cooked, add back the wine, chopped sausage, salt, pepper, lemon juice and sugar. The pieces of eel put in the sauce, give ten minutes walk and rice is served to the table.

To prepare one eels need 2 tablespoons of flour, 50 g of margarine, a little mushrooms, 1 / 8 liters of water, 2-3 tablespoons of wine, 1 sausage, salt, pepper, citric acid, sugar.

Pickled Eel

Eel gut, then cut the skin around the head and remove it. The fish is washed, cut into pieces the length of a finger roll in flour mixed with salt, and roast for ten minutes in margarine. Roasted eel pieces are placed in an earthenware dish, and when they cooled, they pour through a sieve cooked marinade.

Marinade prepare two recipes.

1. 1 / 4 l vinegar, 1 / 8 l water, 1 / 2 teaspoon sugar, 1 large onion, cut into circles, 1 / 2 teaspoon pepper peas, 1 teaspoon dry mustard.

2. 3 / 8 liters of water, 1 / 8 liter of vinegar, 1 onion, cut into circles, and 2 bay leaf 1 / 2 teaspoon pepper peas, 1 teaspoon dry mustard, 2 teaspoons salt 1 teaspoon sugar, 1 lemon circles, Different greens.

Roll eel

Cutting off the head, cut back (abdomen not reveal!) And remove the spine and intestines. Good wash and remove the skin. Hard Boiled egg yolks and sausage chopped and mixed with finely chopped onion and parsley. The mass spread on their sagging and eel roll. Roll tightly associated with twine and wrapped in a linen cloth or gauze, half-boiled in broth. Chilling-roll cut into four pieces and put on white bread.

On 1 eel (250 g) requires 2 egg yolks, 2 sausages, a little onion and parsley. The broth: 3 / 8 l water, 3 tablespoons vinegar, 2 teaspoons salt, 1 teaspoon sugar, 1 / 2 teaspoon pepper peas, 1 bay leaf.

Stuffed rolls

Fillet clean, acidified, salt, cover with a slice each piece of bacon, roll into a tube and well consolidated. Slowly pouring the broth and stew in hot margarine. Keep warm. Joining the broth with tomato paste, flour and pepper, cook the sauce.

At the 4 pieces of fish fillets take 4 rasher of bacon, 40 g margarine, 1 / 8 liters of broth or water 2 tablespoons tomato paste, 1 teaspoon of flour, pepper, lemon juice or vinegar, salt.

Current from the fish

The cleaned and gutted fish, cut into chunks, collecting blood clots, sprinkle with salt and pepper each piece, fold in a pan of fried onions and fry together with the collected blood clots and tomato paste. Roasted fish, pour wine and water (1 cup), put the sliced tomatoes on top and put in a moderately heated oven, where withstand up until almost completely evaporated all the liquid. Serve with sauce, remaining after evaporation.

On 1 carp (or other fish) take 1 teaspoon ground red pepper, 1 cup of white wine, 750 g onion, 1 tablespoon tomato paste 100 ml vegetable oil, 5 medium sized tomatoes, salt and pepper to taste.

Fish balls

Peel and wash the fish, separate meat from bones and mince together with the soaked bread in milk, parsley, dill and onion. Mix minced meat with egg, salt and pepper, to cut into round balls of equal size, roll them in flour and fry in boiling oil. Serve hot.

At 500 g of fish with white meat (perch, pike) required 2 slices white bread, 1 egg, 200 ml vegetable oil 2 onions, 2 tablespoons flour, parsley and dill, salt and pepper to taste.

Boiled pike in mayonnaise

Snippets of perch finely chop, the removal of the bones and skin. Stir well, this stuffing with butter and mayonnaise until smooth. Add salt, sugar, lemon juice and chopped parsley. This paste is well spread bread.

Cold perch

The fish is cleaned, gutted and cleaned thoroughly. Boil the broth of the following products and carefully lowered into a perch for 10-15 minutes. Then, take out, to cool and gently remove the skin. Cold, purified from the skin of perch shifted to the dish, garnish with mayonnaise, anchovy, capers, lemon slices, stuffed with eggs and tomatoes.

At the 1 perch take 2 liters of water, 2 tablespoons salt, 2 onions, 2 bay leaves, 1 teaspoon butter, 1 / 2 cup of vinegar, 200 g of mayonnaise, sliced 1 lemon, capers, sausages, eggs and tomatoes.

Casserole perch

Good purified perch boiled in broth, remove the skin and bones. The resulting fillet is placed in a greased pan. Boil mushrooms, finely chopped and sprinkled on their fillets. Whip the eggs with the yogurt, add a bit of gravy left over after cooking, mushrooms, a pinch of salt, pepper, and this thick cream poured fish. They are set pan in the oven and bake 25 minutes. Eat with potatoes, white bread and salad.

On 1 perch take 2 liters of water, 2 tablespoons of salt, a small portion of mushrooms, 2 eggs, 10 g butter, 1 cup of yogurt, a pinch of pepper.

Salad of boiled or marinated mackerel

Peeled potatoes boiled in salted water and cut into slices. The fish is cut into slices, cucumber - diced, onion - julienne. Are added to the potato and stir well. Prepare filling of water in which cooked potatoes, marinade for fish or strained, and acidified with fish broth and vegetable oil. Salad pour prepared mixture and sprinkle with chopped parsley and dill. Left in a cool place for half an hour. Decorated according to season salad or pickles and boiled eggs.

Fill prepared from the diluted lemon juice, mayonnaise, for garnish taking olives, you can add to fill diced baked red beets, and Served rubbed sour apple or sliced tomatoes.

At 200 g cooked or marinated fish fillets take 1 / 2 kg potatoes, 2-3 hard-boiled egg, 2-3 pickled cucumbers, green salad or pickled vegetables (depending on season), 2 onions, 2 tablespoons fish marinade or fish broth, seasoned with lemon juice or vinegar, 4-5 tablespoons of vegetable oil, parsley, dill, salt.

Sandwich (sandwich) with grilled fish

With slices of bread cut off the crust, sprinkle a few drops of fish broth (or salted water), fry in hot fat. The rest of the fat is fried fish pieces, previously sprinkled them with lemon juice, salt, pepper and rolled in flour. Cleans gently from the bones and put on top canapes. Sprinkle with parsley and onion. Serve warm with salad and a choice of lemon slices.