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Little-known recipes for cooking river fish
Royal salmon, delicate muxun, European gray, elma, whitefish and taimen - nothing tastier than fish caught in the crystal northern rivers.
For example, Pehor salmon, unlike Norwegian, grows in the wild, not in artificial reservoirs, has a more pronounced taste and matte color.
And the gray live only in clean water, feeds on insects and smells ... cucumbers. True, fresh, just caught gray has no characteristic fishy smell.
Five minutes and baking in foil
Such fish can be eaten fresh immediately after peeling and slightly salted. Five minutes and the gray is already melting in your mouth. This recipe is for unpretentious and especially impatient tourists and fishermen. Black bread. It's a little brackish. We could have some green onions.
In hiking conditions, a very good way is to bake fish at the stake. You don't need any special adaptations. Take only a roll of foil with you. Cleaned and salted fish tightly wrapped in foil and put on burned coals. Quickly. Delicious. Useful.
Ear komi
Well, of course, the experience will not be complete if you do not eat a real fishing ear in Komi. If you are interested in fishing, you will understand. The ear is a necessary part of the program. It is a special pleasure to cook it on the fire, on the bank of the river.
Eviscerate the fish without clearing them of scales. Then throw in the boiler with boiled water bulb and peeled potatoes. When all the contents are almost cooked, lower the fish into the pot and salt. Fish cook very quickly.
And do not wait for the ear to cool slightly, you risk being left with nothing. Burned, all greedily pounce on the ear, and after a while, quenching the first hunger, savor boiled fish, sucking the bones.
For a real komi ear, there should be a lot of fish to make the ear look rich. Clean fish from scales is not necessary, it is cooked together with scales, gills and fins. For the ear, it is permissible to use bay leaf and black pepper, but other spices can only drown out the aroma of the fish. It can be cooked even without potatoes. That's what real fishermen do. Simple, but amazingly delicious.
Pehor ambassador's fish
There are among the fish delicacies of Komi dishes, to put it mildly, for the amateur. Sauerk fish of the Pehor ambassador is an extreme for unprepared stomachs. Those who dared to try, despite the fact that this fish has a specific smell, noted that its taste is unusually delicate and even refined. Experts say that you quickly get used to the smell, and the taste of such fish remains in your memory for a long time.
Such fish with sweetness is not only tasty, but also useful. With this method of cooking, the protein is broken down, and therefore easier to digest.
Komi fishermen believed that in ancient times sauerkraut fish was almost the only way to protect yourself from scurvy. In the harsh conditions of the North, with a lack of salt, this method of harvesting fish was also a vital necessity. Fish in large numbers were caught in spring and autumn. And to save it, we had to use the most affordable way. It was cleaned, slightly salted, and put in a warm place, where it was stewed and brought to condition.
Komi also claim that sauerkraut fish is good for the brain. However, this fact has no scientific confirmation.
Source: www.gastronom.ru
For example, Pehor salmon, unlike Norwegian, grows in the wild, not in artificial reservoirs, has a more pronounced taste and matte color.
And the gray live only in clean water, feeds on insects and smells ... cucumbers. True, fresh, just caught gray has no characteristic fishy smell.
Five minutes and baking in foil
Such fish can be eaten fresh immediately after peeling and slightly salted. Five minutes and the gray is already melting in your mouth. This recipe is for unpretentious and especially impatient tourists and fishermen. Black bread. It's a little brackish. We could have some green onions.
In hiking conditions, a very good way is to bake fish at the stake. You don't need any special adaptations. Take only a roll of foil with you. Cleaned and salted fish tightly wrapped in foil and put on burned coals. Quickly. Delicious. Useful.
Ear komi
Well, of course, the experience will not be complete if you do not eat a real fishing ear in Komi. If you are interested in fishing, you will understand. The ear is a necessary part of the program. It is a special pleasure to cook it on the fire, on the bank of the river.
Eviscerate the fish without clearing them of scales. Then throw in the boiler with boiled water bulb and peeled potatoes. When all the contents are almost cooked, lower the fish into the pot and salt. Fish cook very quickly.
And do not wait for the ear to cool slightly, you risk being left with nothing. Burned, all greedily pounce on the ear, and after a while, quenching the first hunger, savor boiled fish, sucking the bones.
For a real komi ear, there should be a lot of fish to make the ear look rich. Clean fish from scales is not necessary, it is cooked together with scales, gills and fins. For the ear, it is permissible to use bay leaf and black pepper, but other spices can only drown out the aroma of the fish. It can be cooked even without potatoes. That's what real fishermen do. Simple, but amazingly delicious.
Pehor ambassador's fish
There are among the fish delicacies of Komi dishes, to put it mildly, for the amateur. Sauerk fish of the Pehor ambassador is an extreme for unprepared stomachs. Those who dared to try, despite the fact that this fish has a specific smell, noted that its taste is unusually delicate and even refined. Experts say that you quickly get used to the smell, and the taste of such fish remains in your memory for a long time.
Such fish with sweetness is not only tasty, but also useful. With this method of cooking, the protein is broken down, and therefore easier to digest.
Komi fishermen believed that in ancient times sauerkraut fish was almost the only way to protect yourself from scurvy. In the harsh conditions of the North, with a lack of salt, this method of harvesting fish was also a vital necessity. Fish in large numbers were caught in spring and autumn. And to save it, we had to use the most affordable way. It was cleaned, slightly salted, and put in a warm place, where it was stewed and brought to condition.
Komi also claim that sauerkraut fish is good for the brain. However, this fact has no scientific confirmation.
Source: www.gastronom.ru
