Salmon stroganina recipe. Fish stroganina. What is it and how to prepare it?

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Cooking method

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To prepare herring Stroganina with sugar, onion, vinegar and aromatic sunflower oil, you need to rinse the frozen herring in cold water. Remove the head and tail and quickly cut into slices no more than 5 mm thick; small bones will become soft in the finished dish. Save the milk and caviar.

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Stroganina from bonito: a quick and tasty recipe

Arctic bonito comes from the mackerel family. The average weight of a carcass in a store is 2 kg. To prepare a recipe for stroganina, bonito can be replaced with types of omul, lakedra, muksun or large mackerel.

Recipe

Before you start, prepare all the accompanying snacks - bread or croutons, vegetables, sauce. As soon as the stroganina is cut, it is served immediately before the fillet melts. If the dish is being prepared for the holiday table, keep it in the freezer or on the loggia - in a container with a lid or covered with film.

Calories: 177 kcal

Proteins: 16.5 g

Fat: 11.8 g

Carbohydrates: 1 g

Start the recipe by preparing the onion - cut into thin half rings. You can soak the rings in water or in a weak solution of vinegar - a teaspoon per 100 ml of water. Then the serving will not be so bitter or lightly pickled onions
Keep fish in the freezer before cooking. Take out the carcass. Rinse with cold water and dry with disposable wipes. Let it sit for 7-10 minutes so that the layer under the skin comes off a little. Cut off the head - this will make it easier to plan the fish. Wrap your hand in a cotton towel to prevent your hand from slipping off the fish.
Trim the fins, remove the strip of skin along the ridge and belly. make a ring-shaped notch at the bottom of the tail.
Remove the skin - peel off with a knife from the side of the tail and pull towards the head, wrapping the skin around the knife. Now, rest the fish against the board with the part where the head was. Cut the fillet with a sharp, preferably heavy knife. Try to make movements so that the fish shavings are fairly even and large.
The last step of the recipe is presentation. Serve the stroganina by layering the onion and fillet. Season with salt and pepper and sprinkle with lemon juice. Alternatively, you can place salt and pepper nearby to season to taste.

Place the treat on bread, garnish with onions and eat as a sandwich or use as a snack with beer. Bon appetit!

Conclusion

This is the simplest recipe for bonito stroganina. As you can see, it is not difficult to prepare. You can complement the dish to your taste - fresh cucumber or sweet bell pepper, slightly dried croutons or a crispy baguette with butter. Soy sauce is suitable as a dressing.

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Fish stroganina - 4 recipes

With vodka, exclusively with it. At one time, Tsar Peter said that after a bath you can sell your shirt, but be sure to drink a glass. In the same way, it’s not a sin to drink a glass of stroganina, or another if your health allows it. Russkoustyin residents joke that only sled dogs eat stroganina without vodka, although some of them do not drink at all. It’s not in vain that they say, drink, but know your limits, drink, but understand your business.

Rest its head against a table or cutting board and, holding it by the tail in a vertical position, plan it with a sharp knife. To prepare stroganina, you can use various river and sea fish species. However, the most delicious dish comes from red fish - muksun, pink salmon, trout, nelma, omul, etc.

In order to avoid infection with harmful microorganisms, the fish must be frozen well. Having prepared this dish according to one recipe, try other options in the future. Stroganina is ideal as a snack for strong alcoholic drinks. In the next article: cooking pollock in sour cream. Log in to the site to leave comments. To create a topic on your behalf, log in to the site. Any reproduction of site materials without the permission of the editors is prohibited.

cooking method

What kind of fish can you make stroganina from? Stroganina from freshwater fish: recipe with photo To prepare stroganina, in addition to fish, you will need a good knife and knowledge of some rules. Required ingredients: 1.5 kg of carp or pike perch; 1 medium onion; 0.5 stack. Cut fresh fish into fillets. Cut the onion into half rings, chop the garlic using a press. Then take out the fish, dry it and put it in the freezer.

How to cook stroganina?

Before serving, cut into thin slices. Recipe for mackerel stroganina Sea fish stroganina is a safer product for health. Required ingredients: 0.5 kg frozen mackerel; ground black pepper; g onions; salt; vegetable oil. Cut the well-frozen mackerel fillet into very thin slices and place on a plate. The classic version of preparing fish stroganina This is the easiest way. Required ingredients: a large carcass of sea fish.

What kind of fish can stroganina be made from and what rules must be followed? To prepare stroganina, you can use various river and sea fish species.

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Stroganina from bonito - step-by-step recipe with photos on ydoo.info

Pelamid stroganina is frozen fish cut into shavings with spices. Venison can be prepared in a similar way. It is extremely easy to prepare the dish at home. This recipe describes in detail instructions on how to properly cut fish, as well as how to season it and serve it.

To make stroganina, you will need slightly frozen fish. This way the pieces will turn out thinner, which means they will be better salted. In addition, you will need onions, salt, black pepper and a very sharp knife. Prepare all your ingredients and kitchen tools in advance to avoid distractions while cooking.
Cut the fish at the head, lift the skin and remove it.
Next, using a sharp knife, start cutting fish slices, as in the photo.
Peel the onions and then cut them into half rings.
Salt and pepper the fish and onion, and then carefully mix the ingredients.
Pelamide stroganina should be served immediately, garnished with dill sprigs. Since the slices are thin and salt is added, the fish thaws very quickly - and you can eat it right away. Before serving, sprinkle the pieces of fish meat with lime juice. It's not at all difficult to prepare this dish at home. This appetizer goes perfectly with beer and will also decorate a festive table. Bon appetit!

Fish stroganina

This dish originated in Japan as naturally as shish kebab in the Caucasus, or ratatouille in the south of France. The principle is simple - whatever there is a lot of, that’s what they use. Plus skillful presentation, in terms of advertising.

Since ancient times, in Siberia there has been a local analogue of sashimi, which is no inferior in taste, but much less publicized. This is stroganina - raw frozen fish, cut into thin strips.

Stroganina is easier and faster to prepare; unlike sashimi, it is safe in terms of health according to SanPiN 3.

Stroganina from bonito | We eat beautifully

INGREDIENTS

Pelamide carcass – 2 kg Salt – 1 tbsp. Lemon – 1 pc. Ground black pepper – 1 tsp. Ground red pepper – 0.5 tsp. Ground coriander – 1 tsp. Bay leaf powder – 0.5 tsp. Dried garlic – 1 tsp. Dried thyme – 0.5 tsp. Dried tarragon – 0.5 tsp. Dried marjoram – 0.5 tsp. Dried basil – 0.5 tsp.

COOKING

Pelamida is a fish of the mackerel family and does not live in our waters. Therefore, there is no point in paying more for fresh fish; it will be freshly defrosted. It is not supplied fresh to our latitudes, or it is brought individually for expensive restaurants.

For planing we will need frozen bonito weighing about 2 kg. Leave it to thaw, being careful that the fish does not defrost completely. Once completely defrosted, it runs the risk of falling apart into fibers and it will no longer be possible to make anything out of it. As soon as the bonito begins to yield, it must be gutted and fileted. For this we need a convenient sharp knife. Start removing the fillet from head to tail. The masters do this in one motion, without even gutting the fish.

Squeeze the juice from 1 lemon and drizzle it over the melted fillet. This will make the bonito more elastic. However, do not overdo it, as too much lemon juice can burn the fibers of the fish, making the further process pointless. Fish will no longer be able to absorb the entire palette of tastes and aromas.

Leave the bonito to soak in the lemon juice for a few minutes. At this time, mix salt, pepper and all the herbs. If you want the taste of spices to be fully revealed, add monosodium glutamate on the tip of a knife (the notorious additive E621). He's not as scary as he's made out to be. The Chinese have been using this nutritional supplement for 200 years or more and feel great.

Rub the bonito fillet with the resulting mixture. If you don’t want to mix all the spices yourself, you can safely use ready-made fish seasoning. Keep in mind that from the beginning to the end of all the work done, the fillet should not be completely defrosted.

Place the two halves together, skin side out, and wrap tightly in cling film. Place the resulting roll in the freezer for at least 3 days. During this time, despite the cold, the bonito will be saturated with all the flavors and turn into a delicious sliced meat.

Before serving, remove the roll from the freezer and let it thaw slightly for 15-30 minutes. As soon as the stroganina gives in, start shaping the dish. If you have a slicer in your kitchen, you can cut into thin, long, almost longitudinal strips. But you can easily get by with a knife. Yes, the pieces will turn out smaller and a little thicker, but this will not affect their taste in any way.

General advice for those who want to try stroganina

Many people get excited about the idea of cooking this version of frozen fish, for example, after looking at the photo of planed muksun. But not everyone knows how many nuances can influence the taste and presentation itself.

First of all, you need to remove the dish in advance for serving in the freezer. A cold surface will allow the fish to stay frozen longer. It should be understood that defrosted fish cannot be re-frozen!

Also, for the same reason, you cannot cut many pieces at once. You need to roughly calculate how much can be eaten; in extreme cases, it is never too late to plan more fish.

Stroganina made from muksun is an excellent appetizer for strong alcoholic drinks. When serving, it is better to immediately make sure that all guests are seated at the table and everyone has drinks. This will also help save precious minutes.

Fish stroganina is a tasty and healthy dish invented by northern peoples

Content

Classic stroganina is a dish of raw fish, frozen and sliced lengthwise. The Yakuts, Eskimos, Komi and other peoples of the North love it very much; for them it is a traditional food.

Conquerors of northern latitudes in the 17th-19th centuries often suffered from scurvy due to a lack of vitamins. But the local population has never encountered such a problem, since their diet consists of raw fish, which does not lose vitamins A, B, D, E and unsaturated fatty acids (Omega-3) during heat treatment.

What kind of fish is suitable for planing?

In the North, stroganina is prepared from whitefish: muksun, broad whitefish, nelma, local omul, etc. The favorable ecology of areas remote from industrial centers makes it possible to completely safely use both sea and river fish. Eskimos catch it in cold waters, select large specimens that have not suffocated in the nets, and immediately freeze them. If necessary, frozen fish are straightened to make it easier to plan.

The most suitable option for planed meat is a large carcass (2-4 kg) of primary freezing. If the fish has thawed and then been placed in the freezer again, the taste will not be the same. Another condition is deep freezing: at a temperature of -18 degrees, the future stroganina must be kept for at least 3 days.

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Cooking features

Preparing classic fish stroganina is quite simple:

The fins and scales are cut off along with the skin. Before this, the front part of the head of the carcass is cut off to make it easier to rest on the cutting board. During processing, the fish is held in an upright position, held by the tail, wrapped in a kitchen towel. This way your hand doesn't get cold.
The meat is cut into thin layers. The result is curls that resemble shavings from a hand plane. They are placed on a dish chilled in the freezer. The dishes are placed in the cold in advance to slow down the thawing of the sliced meat, since after thawing the dish loses its original taste.
As a seasoning, a mixture of salt and black pepper is used in a ratio of 50 to 50. Stroganina is also dipped, for example, in soy sauce with garlic.

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Fish parts for planing:

The back together with the top of the ridge. Frozen bones are crushed during the cutting process, do not spoil the taste and are not harmful to health.

All other meat that can be cut off. Cutting is stopped when the knife begins to slide along the ribs. It will not be possible to completely remove meat from the shell, but the rest of the fish can be thawed, gutted and used for fish soup. It is not necessary to cut off all the meat at once: one carcass can be planed in several passes.

The classic recipe is relevant if you can buy suitable fish. However, for residents of the European part of Russia, it is problematic to prepare stroganina from muksun or whitefish, since there is a completely different assortment on the shelves of grocery stores. In this case, mackerel or bonito can help out.

STROGANINA AND CEVICHE

This is how stroganina is made. First of all, you need frozen fish. The best ones are from the whitefish family, this is the whitefish itself, omul, peled, vendace, less common, but just as tasty, musk, tugunok, whitefish. Grayling and lenok are suitable. So frozen fish is more harmless than salted fish.

Ingredients

Only then do the harmful parasites die. So, I needed:. I took cod that was very frozen, put it on a chilled board and planed it. Ideally, you need to plan along the ridge from the tail to the head, then you get thin, long curlicue ribbons. Here is a photo from the Internet... But I wasn’t cutting a whole fish, but a fillet, so I worked with the knife across and slightly obliquely, that is, at an angle to the intended ridge.

Mackerel stroganina recipe

I got small, but absolutely parchment-like shavings. You need to eat it immediately, while the fish is crunching, dipping each chip in a mixture of salt, pepper and dill - this is the whole trick of northern stroganina. By the way, in the form of makalov you can use a mixture of yogurt, horseradish and lemon, or ketchup with garlic and pepper.

It all depends on your taste. A sort of fusion of Russian, Italian and Latin American cuisine. I used the same technology to trim a barracuda... I sprinkled fresh dill seeds on the fish, rubbing them on my palm with my fingers, and lightly brushed them with salt and lemon juice…. In principle, everything is already tasty, beautiful, aromatic and ready to eat.

Calorie content of bonito stroganin. Chemical composition and nutritional value.

Nutritional value and chemical composition of bonito stroganina.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	173 kcal	1684 kcal	10.3%	6%	973 g
Squirrels	34.3 g	76 g	45.1%	26.1%	222 g
Fats	3.9 g	56 g	7%	4%	1436 g

The energy value of bonito stroganin is 173 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Stroganina from bonito | World of recipes

INGREDIENTS

COOKING

Serving and serving Before serving, remove the roll from the freezer and let it thaw slightly for 15-30 minutes. As soon as the stroganina gives in, start shaping the dish. If you have a slicer in your kitchen, you can cut into thin, long, almost longitudinal strips. But you can easily get by with a knife. Yes, the pieces will turn out smaller and a little thicker, but this will not affect their taste in any way.

Place the stroganina on a plate, top with onion rings scalded with boiling water and marinated in vinegar or lemon and a slice of lemon.

Frozen mackerel stroganina

Salted mackerel itself is very tasty, regardless of the cooking method. But stroganina, and specifically from mackerel, is something incredible! Thin pieces of frozen lightly salted fish are soaked in garlic and simply dissolve in your mouth. This delicacy must be consumed unmelted.

Ingredients:

slightly frozen mackerel - 2 pcs.,
coarse salt - less than 2 tbsp. spoons,
garlic - 1 tbsp. spoon.

It will take a day to prepare:

1. Immediately cut off all excess from the fish - head, tail, fins. Along the ridge, separate it into 2 parts.

2. Now carefully cut out the ridge with the rib bones (they are easy to pull out). Rub salt into the fillet on both sides, using a half-full spoon.

3. Coat the inside of the mackerel with crushed garlic.

4. Place the 2 fillet halves together.

5. Wrap them tightly with film and put them in the refrigerator to salt for 1.5 hours. During this time, the salt will dissolve and fulfill its purpose.

6. Next, place the preparations in the freezer for a day, after which the planed meat can be tasted.

Frozen mackerel can be stored for several months, although it is unlikely to have enough aging to endure that long. Always cut into thin pieces, stroganina simply melts in your mouth along with hot potatoes. This is the pinnacle of pleasure! This delicacy is worth trying!

Pelamida recipes - Eat and lose weight

Taste and benefits of bonito fish. Cooking recipes with detailed descriptions. What can be cooked from bonito.

It is not difficult to guess that mackerel is considered the closest relative of bonito even from one quick glance at this fish. Its back is covered with a beautiful marble pattern, very much reminiscent of the colors of mackerel.

A distinctive feature of bonito is its larger size. It grows up to 85 cm and can weigh about 7 kg. Just like mackerel and tuna (the second relative of this fish), bonito is a predator.

It feeds on horse mackerel, young mullet, anchovies, and does not even disdain young animals of its own species and its closest relative, mackerel. Pelamide is considered a valuable commercial fish.

In the last century, it was caught en masse by fishermen of the Black Sea region, due to which its numbers have greatly decreased. At the end of the twentieth century, this fish practically disappeared from the Black Sea.

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Currently, it is sometimes found off the coast of Crimea, but quite rarely. However, its numbers are beginning to recover. The bonito spends the summer in the Black Sea, where it feeds and sometimes spawns, and in the fall it moves south through the Bosphorus.

There are 4 varieties of this fish. But most often the Atlantic one comes to our table. By the way, bonito is sometimes found on the shelves of our stores under the name “bonito”.

The obvious benefits of bonito

The meat of this fish contains a rich chemical composition. It contains a lot of useful microelements such as zinc, sulfur, sodium, iodine, potassium and phosphorus. And also a large amount of vitamins.
Its regular consumption stimulates the formation of hemoglobin, promotes tissue regeneration, and improves nutrition of the brain and spinal cord.
The animal protein contained in bonito meat is almost completely absorbed by the human body. Nutritionists recommend eating it for pregnant and lactating women and children.

Cooking recipes and properties of bonito

It is not without reason that Bonito is classified as a small tuna. Its meat really resembles this valuable fish in taste. And, given the inexpensive cost, it is not surprising that it has become so widespread. Bonito meat is fatty (can contain up to 12% fat), dark in color and very nutritious.

However, it has a slightly specific smell and taste, which can be easily removed when properly prepared. Most often, bonito is smoked, salted, and canned. Although, of course, you can prepare a lot of completely different dishes from it.

It most often ends up on the shelves of our stores frozen whole. In a real housewife’s kitchen, nothing should go to waste, so it is advisable to use all parts of the fish for cooking.

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For example, the head, fins and tail can be used to make excellent fish soup. Considering the high fat content of bonito, its soup turns out very tasty and rich. Try adding millet and more vegetables to it - the success of the dish will be guaranteed.

The remaining parts of the fish can be salted, baked or fried. Pelamide in the oven with sour cream turns out very tasty:

Sprinkle the fish pieces with lemon juice and fish seasonings (you can use oregano, thyme), and salt. Hold this for about 20 minutes.
Then place onion rings on a piece of foil, place fish steak on top, pour sour cream on top, and bake for about 20 minutes in the oven.
With butter. Place the prepared fish steaks in brine for half an hour. To prepare it, boil a liter of water with 2 tablespoons of salt and a tablespoon of sugar and cool to room temperature.
Then transfer the pieces of fish to parchment, place a piece of butter on top and bake in the oven for 15 minutes.
With vegetables. Pre-marinate the steaks in lemon juice and herbs.
Transfer to foil, sprinkle with chopped vegetables - bell peppers, carrots, onions, green peas, asparagus.
Wrap and bake for approximately 20 minutes.

When baking in the oven, the main thing is not to dry out the fish. Otherwise it will become dry, tough and tasteless.

You can also grill bonito . To do this, it needs to be marinated for 1-3 hours. For the marinade, you can use lemon juice in half with vegetable oil or soy sauce. As well as herbs and crushed garlic.

Grill the bonito on the grill for about three minutes on each side. In this case, the thickness of the steaks should be no more than 2-3 cm.

How to pickle bonito? Typically, two methods are used for this: dry and in brine. Before salting, you need to remove the backbone - the pieces of fish should be boneless and their thickness should not exceed 3 cm, otherwise they will take a very long time to salt.

The dry method is no different from salting salmon. If you choose the second method, you will need to prepare a brine at the rate of 2.5 tablespoons of salt, a tablespoon of sugar per liter of water.

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All this is boiled, sweet peas and bay leaves are added, then cooled to room temperature. The resulting brine is poured over the fish pieces and left in the refrigerator for at least 12 hours. The longer the fish is in brine, the saltier it becomes.

What else can you make from bonito?

Pate . To do this, the fish is boiled. You can use the head and tail left over, for example, after preparing fish soup. The meat is removed from the bones and skin, and then twisted in a meat grinder. After this, it is whipped with butter in a blender. If desired, you can add herbs to the pate. Serve the finished pate with toast and a bowl of soup.
Stroganina . A very popular dish in the North. Prepared from raw and frozen fish. Naturally, it must be of excellent quality. To cook, remove the skin from the fish and cut off thin pieces of meat with a sharp knife. It is desirable that they be very thin, almost transparent and curl after cutting. To get exactly these pieces of meat, the bonito must still be frozen. Then the onions are cut into half rings and mixed with the fish. The finished dish needs to be salted and peppered to taste and you can eat it. Traditionally, stroganina is served with vodka.
Fried pelamida . To prevent the dish from turning out dry, the fish pieces must be marinated before cooking. Try using soy sauce for this; for spiciness and spiciness, also add a pinch of ground ginger and pepper. Marinate for about 20 minutes. Then simply fry in a frying pan in a small amount of oil on both sides until golden brown. After this, reduce the heat, cover with a lid and simmer for about 5-7 minutes (depending on the thickness of the pieces).

Pelamida is a very tasty and healthy fish. In addition, the price for it is quite affordable. You can cook a lot of different dishes with it. It will surely take root in your kitchen.

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