What kind of fish is Kizhuh. How delicious to prepare quiet at home. Step-by-step recipes for the cooking of a fish in a frying pan, in the oven and a slow cooker. How to salute Kizhch

Red fish has good taste, along with this it is nutritious, easily absorbed by the body and has low calorie content. Such features are justified by the high cost of the product. If you like red fish such as: salmon, salmon or trout, but you do not have the opportunity to buy it, then take a look at the quiet. This is also a fish family of salmon, but only with a budget price. Many quiz's recipes are quite a lot, so each hostess can pick up a dish to their taste.

Kizhuh - what kind of red fish?

Before cooking Kizhuch, find out about its features and differences from other representatives of red fish. Fish Kizhuhu is a predator, represents the salmon family, has a large head and a fairly powerful tail. Adults can reach 1 meter in length and have a weight of about 15 kg. Kizhuho is often called "silver salmon" because of its scales color in bright silver color.

This variety of red fish is the most useful among other representatives of salmon. The meat contains many nutrient elements and vitamins for the body, but at the same time there is a low calorie. At 100 g. The finished product has only 140 kcal. Therefore, the Fish Kizho is often used for the dietary menu.

Important! Calorie dish can rise from the method of cooking meat. Therefore, for those who are on a diet or watching their weight, you need to prepare fish for a pair without adding sauces. It is allowed to use vegetables with greens.

Kizhuh - preparation before cooking

This type of fish with very gentle meat, so there are some features of the preparation of the coast in front of the thermal processing. You can prepare from it almost any dish, as the meat is universally in terms of flavoring combinations.

• If you have a fish in a frozen state, then before using it in the dish, defrost meat. It is necessary to do it on the shelf of the refrigerator or at room temperature. Do not defrix fish in water, especially hot.
• Rinse with cold water and remove the scales in fresh or cooled. At the same time, work carefully, as fish flakes are small, and you can easily damage the integrity of meat. Then cut your head, tail and fins. Lastly, the fish will crack and the inside of the carcass is thoroughly washed.
• Now act according to the recipe. Fish can remain an integer or be cut on the steak. If you separate the fish on the fillet, then carefully inspect the meat for the presence of bones.
• Kizhuho does not need long marination. It will be enough 15-20 minutes for Marinovka, otherwise the spices can kill the unusual taste of fish. It is also not recommended to use seasonings with a strong aroma for marinade and add alcohol to it.
• So that the fish turns out juicy when frying, use the clarity. Experienced cooks argue that the most delicious Quiet is obtained during the cooking in the oven. For dietary dishes, fish should be prepared for a pair or in foil with a minimum amount of spices.

Kizhi's fish steaks in foil

One of the easiest ways to prepare this kind of fish is baking in foil. Meat is preparing quickly, while all its juices remain inside the foil. Kizhuho is preparing under the influence of hot steam. This dish is suitable for menu of people who hold diet. Also, such a fish can be prepared for children, but only use the minimum number of spices.

List of ingredients for baking fish:

• kizhi steaks - 5 pcs.;
• leek Spend - 1 stem;
• middle Tomatoes - 3 pcs.;
• fresh greens - 30 g.;
• olive oil - how much will be required;
• spices for fish, salt - to taste.

How to bake red fish Kizhuh in the oven:

1. For the recipe, it is best to use ready-made steaks, as they have the same thickness. With a whole carcass, the fish first cleaned from the scales, the head is cut off with a tail and fins. The carcass will rush, washed under cold water and wipes dry with napkins.
2. Then the fish must be cut into steaks. Try to make pieces of the same thickness. For the recipe, select the steaks of approximately one weight. So all pieces of meat will prepare at the same time.
3. With tomatoes, remove the skin. To do this, lower the fruits in boiling water, leave for 5-7 seconds and get enough. With a cooled tomato, remove the film. Chopping vegetables with rings. Green is thoroughly rolled, dry and cut down.
4. For the recipe used onion at some. It has a softer taste, a thin aroma and quickly prepared. Instead, you can take a purple bow. It is gentle and sweet to taste. Rubber stalk rinse, cut along, then grind in width. You will get a semiring.
5. Kizhi steaks Sattice with salt. For a long time, do not leave the fish to be soaked in seasonings. Cut 5 pieces of foil and turn each in 2 layers. So in case the bottom layer of the foil breaks during the baking, the juice will remain inside. From above, each leaf is olive oil.
6. Put the fish first on the foil, then the onion and the top layer of tomatoes circles. Sprinkle with chopped greens. Foil edges Lift up and wrap steaks. Highly tightly to meat do not press foil, hot steam should be freely circulated inside.
7. Head chain warm. Cook the otkuly no more than 20-25 minutes, otherwise it will be dry. After baking, fish immediately apply to the table, as it continues to prepare. To feed, lay out a steak with vegetables on a flat plate. Meat tops with juice in which the fish was preparing.

How to salute Kijucha

Red fish well suited for cold snacks. Salt the mound at home will not be much difficulty. But it is important to draw attention to the features of the formulation, as the kewg kewned meat. For the recipe, live or cooled fish is best. To get a delicious dish, buy a carcass entirely for salting. So you can evaluate the freshness of the product.

Ingredients for the preparation of a weakly saline Kizhi:

• quiet, fresh or cooled - 1 kg;
• onions on or purple - 5 pcs.;
• sea salt - 2 tbsp. l.;
• sugar white - 2 tbsp. l.;
• dry herbs and ground spices - to taste;
• sunflower oil refined - 1 tbsp.

How to salute Kizhi with onions:

1. For salting, the mound will be required fillet of the carcass. To separate the fillet part, first clean the fish first, cut the fins, head and tail. Gently gut the carcass so as not to hurt the gallbladder. Fish inside thoroughly rinse. Then the carcass is separated on the fillet, the skin is left. Each piece blot with paper towels from excess moisture. So spices will be able to evenly cover the meat when singing.
2. Prepare the dishes for the kizhi salts. It must be glass or plastic utensils. You can also take enameled dishes, but only without chips and cracks. For salting, give up aluminum tanks, otherwise the fish will acquire a metal taste. Capacity for salting meat should be dry.
3. Separately mix sugar with salt, add spices. For Soldering Kizhi, use such spices: black ground pepper, Sumy, coriander. From dry herbs, add dill, but only in small quantities, as it has a strong fragrance.
4. Sugar will give me soft softness. It is necessary for the recipe to take only white sugar, since the brown will not give so much sweetness. Salt use sea or large grinding. So the crystals will gradually melt, and slowly feed the fish with their taste.
5. At the bottom of the room for the ambassador, pour a small amount of a mixture of spices and salt with sugar. Put in the dishes of the skin fillet down, spout again and put the second part of the meat, but now the skin is upstairs. Top of the fish pour the remaining spices.
6. For Kizhić, the rule does not work: the fish will take so much salt as it takes. Soak molding from surplus salts will not work, as the meat is very gentle. Therefore, use the amount of salt that is indicated in the recipe. Also for marinade do not use alcohol. He will make meat solid.
7. Cover and put in a cool place for a day. After the specified time, try the fish to taste. If the meat was ashamed enough, then leave it in the refrigerator for another day. But only now you need to try fish every 5-7 hours to not reduce it.
8. For the preparation of a weakly saline, the spice with salt is washed off after the final salmon. The fillet is carefully dried from moisture and cuts into large pieces. The onions are crushed by very thin half rings.
9. In the container, fold the fish onions with layers and pour with vegetable oil. It is important to use only refined oil, it does not smell. Olive oil do not pour fish. It has a strong aroma that can kill the taste of fish. Kizhuho with a bow again goes to a day in a cool place.
10. Cutting the quiwear snap time is possible, if you remove the skin with fillets and cut into fillets with pieces. For a good salt of a spice meat with salt, do not wash off, but leave further pickled together with the half ruts.

Czyro fillet in cream baked in the oven

Kizhuho with creamy sauce is a classic cooking. Cream give red fish tenderness and creamy taste, making a dish more appetizing. In addition, the cream retain the juiciness of meat, as the Kizhuhu quickly becomes dry during cooking. Diversify the taste of the creamy sauce can be fresh greens, garlic or champignons.

Ingredients for the Kizhi recipe with cream:

• major carcass or fillet - 0.8 kg.;
• fresh dill greens - to taste;
• mustard sauce - 10 g.;
• cream with fatty 20% - 200 ml.;
• garlic crude, pepper peas, salt, laurel leaf - to taste;
• olive oil - 2 tbsp. l.;
• fresh champignons - 3 pcs.;
• lemon circles - for feeding;
• onion - 1 pc.

Step-by-step recipe for the preparation of delicious cozhi in the oven:

1. If you have a whole carcass of fish, then clean it from the husks, gut and rinse thoroughly. Cut the fillet part and remove all the bones. Meat blot with paper towels from excess moisture and soda the surface mustard. Leave the fish to marvel 10 minutes.
2. During this time you can cook sauce. Cream pour into a saucepan, add spices to them, salt and chopped greens. Mix the cream well and put the container on a slow fire. Bring the liquid to boil and immediately remove from the stove. It is impossible to boil cream, otherwise they will curl.
3. Shampignons are rocked, if necessary, then remove the upper film. Mushrooms do first at half, then slides along the fetus. Onions Clean, crush semirings. Pour 1 tbsp in the pan. l. Olive oil, well warm and fry champignons with bow 5-7 minutes on slow fire. As far as possible, stumble the mass so that it does not have a burden.
4. Ware for baking Lubricate olive oil, put the mushrooms onions on the bottom, place the fish fillet, add peas, garlic with a laurel sheet and fill everything with a warm creamy sauce.
5. The oven preheat and set the temperature of 180 degrees. Bake Kizhi with cream need 25-30 minutes. If you want to make sauce more thick, then do not cover the baking container.
6. For feed, get from the form of fillets, cut it into portion pieces and put it in a plate. From above, paint the sauce along with mushrooms and onions, which remained after cooking. Lemon Cut into circles, dill greens disassemble on the twigs and decorate the dish.

Coho salmon cutlets in the oven

Most recipes using cozy are prepared on the basis of fresh or chilled meat. If you have a bunch of frozen fish, and you have been defrosting it several times, do not rush to despair. From such meat you can cook fish cutlets. So that Kizhuch remained juicy, prepare the cutlets not in the pan, but bake them in the oven.

The number of ingredients for 10 servings:

• red fish - 1.7 kg;
• garlic, slices - 3 pcs.;
• rice round - 0.5 glasses;
• onion - 3 pcs.;
• carrot - 2 pcs.;
• dry dill, Majorane and green onions - to taste;
• sea salt - to taste;
• boiled water - 300 ml.;
• tomato paste - 3 tbsp. l.;
• ground pepper black and paprika - to taste.

How to cook quiet:

1. Meat unfold in advance on the shelf of the refrigerator, then rinse and dry the napkins. If you have left fins on the cutter, then cut them out. From fish, remove the skin, divide meat on the fillet. Each piece inspect and remove the bones. To quickly remove them, use tweezers.
2. To grind Kizhi meat, use the meat grinder. So the fish will retain its structure. You need to twist the fillet once once, since it is very gentle. During the grinding of the fish to the minced, add 2 peeled onions heads.
3. Rice rinse in several waters, boil it until readiness and be sure to cool down. In this recipe, rice cereals are brewing completely in order not to take moisture at meat during the cooking of the kitlet. Clean carrots and soda on a small grater. Peeled garlic very finely grind or skip through garlic.
4. Enter rice with carrots in the fish minced. Add dry herbs, spices and salting mince. Mix the mass with your hands, so all the ingredients will evenly disperse in minced. Prepare the baking container with high walls. Lubricate the bottom with vegetable oil and put the shaped cakes into it. It is best to make them in the form of a bowl and slightly press on top and bottom, so the place in the form will fill evenly.
5. Tomato paste is chopped with boiled water, pour it into shape together with cutlets. Top spread over the entire surface of the bow, sliced \u200b\u200bby half rings. Cover on top of the foil and put in a preheated oven.
6. Set the baying temperature at 180 degrees, prepare the cutlets from the Kizhi for about 40 minutes. If you want to grab the surface of the kitlet, then 10-15 minutes before the end of the cooking, remove the foil from the form. You can also use the grill. Serve fish cutlets along with vegetable salad.

Red Fish Kizhuh in a frying pan

Some hostess avoid recipes with fried fish Kizhuh, believing that the meat will be dry. This result of cooking may occur if you do not know the principles of frying red fish. Kizhuhu always need to fry in a battery or special breading. The temperature regime during the preparation of fish plays as much as a lot of important role. So that the meat remains juicy during the frying, it is important to comply with the cooking technology and clearly follow the specified recipe.

In addition to 4 Kizhi steaks, you will need such ingredients:

• soy Sauce Classic - 3 tbsp. l.;
• fresh dill - 1 beam small;
• olive oil - 30 ml.;
• ground spices: Rosemary, a mixture of peppers - ½ tsp. each;
• lemon, slices - 2 pcs.;
• mustard sauce seeds - to taste.

How to cook fried quiet:

1. Get ready-made quiwear steaks. Preference to give live or chilled fish. Such steaks have the same thickness and size, which will allow them evenly to prepare them. If you have a whole carcass, then after the cut, you will reflect the same steaks.
2. Meat rinse and very carefully dry with paper towels. This is an important point for fish preparation, as it will roast in breading. On wet meat, the spice with greens will not evenly cover the surface of the steaks and can be lagging behind during cooking.
3. Dry spices Mix with mustard seeds. Green rinse well and very finely grind the knife, add to the seasonings and mix well. Each steak to delete soy sauce. To do this, use a culinary brush. Soy sauce for the recipe choose with a classic taste, since various additives can kill the aroma of red fish.
4. Wrap steaks from all sides in a mixture of greenery and spices. Put the frying pan on the big fire so that it will warm up well. Use dishes for frying with a thick bottom. The grill frying pan is also suitable. When a frying pan warms up, sprinkle with olive oil every piece of fish and lay out for frying. Additional use oil is not recommended.
5. As soon as the fish hit the pan, immediately reduce the fire on the stove to the minimum mark. Fry meat from two sides to 7 minutes. Then roame before the formation of the desired crust, but not more than 5 minutes.
6. Lemon jump over boiling water, cut down her slices. Feeding steaks of red fish can be with potato mashed potatoes and fresh vegetables. Before the feed, sprinkle with lemon juice meat or put the fruit on the plate so that everyone can regulate the degree of acid for fish.

How to cook the chuch on the grill

Some gourmets prefer to prepare red fish kebabs than from traditional meat. For such a dish, it is necessary to take into account a number of features of cooking, otherwise the fish will be quickly dry. So the Kizhuch is not marked for a long time, otherwise the flavor spices will spoil the natural taste of fish. During the burning on the Mangale, it is necessary to turn the meat often and water it with sauce.

Fish stash cooking products:

• kizhuh, the fillet part is 1 kg;
• lemon - ½ pcs.;
• olive oil - 5 tbsp. l.;
• garlic raw - 3 slices;
• tomatoes Middle Fruits - 3 pcs.;
• greens of dill - 1 beam;
• salt, spices for fish - to taste.

Recipe for fish kebabs Quiet:

1. Rinse fish fillet, remove the leather remnants if there are such. Cut meat into large pieces. Put fish on paper towels and leave to sleep, but not long. It is important that the extra moisture evaporated, but the meat did not dare.
2. In deep container, pour olive oil, add spices, lemon juice, crushed greenery and garlic. If you do not want garlic to be felt on kebabs, then his slices for marinada do large. Salt at this stage is not used, as it pulls out moisture and make meat dry.
3. MARINAD MEASE, Put in it pieces of fish. Leave quiet to pickle no more than 15 minutes. Mix meat as often as possible for uniform impregnation with marinade. Meanwhile, prepare wooden spanks. Soak them in cold water for 10-15 minutes. It is necessary that the skewers do not light up during the preparation.
4. Tomatoes rush, cut the ringlets. Salt fish, mix. Remove from the marinade, leave the juice from the fish. Take a skeleton alternate meat and tomatoes. Vegetables during frying will be given juice, which will retain the juice of the coast.
5. Fry the fish on the grill when the coals will blown well, and a weak heat will remain. Prepare meat with tomatoes need 20 minutes. At the same time, often turn over the skewers, so the fish will spar evenly. Periodically water the meat marinade, which remained.

Kizhi steaks in a slow cooker

Multicooker is so universal technique that can cook any dish. For Kizhi, this is the perfect option. In a multicooker, the fish will be juicy, as the moisture remains inside the bowl throughout the cooking process. From the hostess only you need to prepare products and load them into a slow cooker. Smart technique will do everything for you.

The number of ingredients for 4 servings:

• fish Kizhuh Steaks - 4 pcs.;
• high fatty sour cream - 200 ml.;
• purified water - ½ tbsp.;
• fresh greens, salt, seasonings - to taste;
• cheese of solid varieties - 100 g.;
• fresh champignons - 100 g.;
• olive oil - 2 tbsp. l.;
• leek Spend - to taste.

Step-by-step description of the Kizhi recipe in a slow cooker:

1. Prepare steaks. First rinse the fish and carefully dry with paper napkins. Shampignons are cutting with slices, pores threshold with semirings. Instead, you can use purple onions, it is also gentle and juicy.
2. Multicooker put on the "frying" program. Pour the olive oil into the bowl, leave it to warm it up. In hot oil, lower the bow with mushrooms and roast 7-10 minutes. At the same time, the bow should not be very hot so that it will then be patched in a dish. Mode on the multicooker disconnect.
3. Solid cheese soda on the grater. Sour cream mixed with boiled or purified water, add spices and chopped greens. Steaks upload into the bowl, pour sour cream sauce top and pour solid cheese. To further reduce the calorieness of the dish, use sour cream with a low fatness percentage.
4. Now put the multicooker on the "quenching" function, close the lid. Time to set 25-30 minutes and click "Start". The thick sauce will work out if the hole for the pair on the multicooker lid leave open. After the signal, the fish can be immediately served to the table and pour the sauce that after extinguishing.

Smoking Kizhi with liquid smoke

If you have no smoked smoked red fish at home, but I want to smoked red fish, then use liquid smoke in the recipe. He will give me a fragrance of smoked. But with this unusual seasoning should be done very carefully. Fish with gentle meat, so add liquid smoke strictly indicated in the recipe number. Otherwise, the taste of Kiju, you will not feel at all in the finished dish.

Fish smoking products:

• fish Red Kizhcho - 0.5 kg.;
• sea salt - 1 tbsp. l.;
• sugar white - 0.5 tbsp. l.;
• liquid smoke - 1 tsp;
• mixture of peppers hammer, salt, sums, coriander - to taste;
• lemon - for feeding.

The phased process of smoking red fish:

1. For a recipe, use the finished fillet, so you do not have to get a carcass and get bones. Wash meat with cold water and be sure to flow with paper napkins. Put on the kitchen towel and let finally succeed. Fillets cut the portion pieces.
2. Capacity for smoking Kizhi should be deep and with a lid that closes tightly. Mix salt with sugar and spices on the saucer. You can not use iodized salt and fine grinding. A large sea salt is well suited. She slowly melts and gives his taste gradually. Sugar will give fish softness.
3. At the bottom of the container, pour a small amount of spices with salt. Pour the liquid smoke and mix the spoon. You will get Cashier. Czyucha fillet put into the container into one layer. Flip spices from above. If you have a small container, then you will have to settle meat into several layers. Each time add spices with salt.
4. Close the dishes with the lid, put in the refrigerator. A day later, turn out the pieces of fish and send again on the shelf of the refrigerator. After two days of smoked mound you can eat. If you wish, you can sprinkle fish with lemon juice before serving. Smoked meat on this recipe can be used as a separate snack or for salads.

Kizhuh - photo recipes

Kizhi's red fish cooking recipes a large amount. Choosing one of them, it is important to comply with the specified technology and recipe. Only then you will not spoil the gentle fish meat and you can enjoy the original taste of the coach. Bon Appetit!

Recipe Czyro Cold Smoked, Video