Fish white and red fish
Red fish, this is a fish from the family of sturgeon (this is sturgeon, stellate sturgeon, beluga, sterlet), although the meat is white. The term "red fish" was appropriated to this species in the sense and in the sense in which in ancient times called all the rare, expensive, beautiful.
But in most salmonids, meat has really different shades of red (salmon, salmon, keta). True, there are also such salmon, in which meat is milky white. This is, for example, nelma.
River or sea
Everyone understands that the choice of sea or river, it is, above all, a matter of taste. But if you follow the health, then the preference should be given to the marine: sardine, mackerel, salmon - all these fish are rich in polyunsaturated fatty acids. Most river fish you will not find them, but river fish is the number one supplier of easily digestible and low-calorie protein. For those who sit on a diet - this is the thing.
How to choose
If you buy fresh fish, then pay attention to the following: the eyes should be transparent, the shiny shell shimmers, poured in different colors, the gills - rigid, without mucus. Fish steaks should have a fresh, pleasant smell, a dense structure.
If you can not buy fresh fish, buy frozen fish. But make sure that it is well frozen. Any dark or light spots indicate that the fish was either overdried or spoiled. Frozen fish should be kept in the refrigerator for up to six months.
How to cook
Cooking fish can be in different ways: bake, cook, let, fry, stew, grill. The general rule for cooking fish is: measure the fish in the thickest place and cook about three minutes for every centimeter. To find out if it is ready - pierce with a fork in the thickest place. Finished fish have a clear color. Overdried fish will be dry, and fall apart, and half-baked - hard and give off liquid. It is better to fry small fish, but cook a lot. Oily fish, such as salmon, are ideal for grilling. But lean fish on the grill will be dry.
And wine to taste
The classic rule is: to wash down fish and seafood with white wine. Fish protein is better absorbed in combination with white wines, which are inherent in high acidity. In addition, white wine miraculously emphasizes the taste of fish, makes it bright and fresh. But light red wines are also acceptable with fish. But when combining fish with red wine, a metallic taste may appear.
To a smoked fish, serve a vintage Chardonnay, a collection of Sherry or Marsala. But do not offer wine with lemon flavor.
Delicate wines are the most suitable for delicate fish. For example, Pinot Blanc or white ordinary wines of high quality - Chardonnay, Sauvignon. A strong wine is more suitable for fatty fish, for example, Madera.
For seafood, serve white wine with a mild flavor and a delicate aroma without sharp acidity.
Well, do not forget about serving. If you are serving a table and fish is supposed to be, the fish knife should be to the right of the main, and the fish fork is to the left of the main one.
That, in fact, that's all. If you are not convinced by the arguments given above, I can also add the following:
- The use of fish helps reduce the risk of cardiovascular diseases and stroke, primarily due to the availability of useful fatty acids
- Fish is useful for diabetics, since a low fat content helps to control diabetes
- Fish improves the condition of bones. A large amount of calcium in the fish, contributes to the fact that the bones will be strong and healthy
- Fish is a wonderful preventative against colds. But this function is performed only by that fish, which is not grown in special reservoirs.
If the arguments convinced you, and you certainly want to try to cook fish, here is a very delicious recipe for cooking fish in Mexican .
Ingredients : white fish fillet 180g, hard cheese 50g, cream 50ml, milk 70ml, white dry wine 40ml, lemon juice 10ml, fish broth 30ml, dill, spices.
Fillet of white fish (sturgeon, pike perch, sea bass, catfish) is cooked on the grill, but at home it can be fried in a frying pan. To make sauce, you need to mix cream, milk, broth, wine, grated cheese, lemon juice, dill and salt in a small saucepan. We put on the fire and cook the mixture until a thick, uniform mass forms. Fill sauteed fish, and simmer for 5 minutes.
The traditional side dish to this fish is green rice. To boiled rice, add finely chopped down, green onions, parsley, spices for fish, spicy pickled peppers and olive oil. This combination makes the rice green, spicy and unusually tasty.
Enjoy your appetite!