Fish puzank: how to cook?

Labor everyday life usually completely kills the craving for beauty, so we cook for lunch three or four dishes that are always good. But sometimes he is drawn to change. Diversify the usual diet is quite simple, but the people usually perceive a kind of exotic food in a suspicious way. For example, a fish is a puzank. Few people know about it, but those who have tried declare that it is more delicious than food. So do I believe so favorable reviews? Should I cook it and how?

It's all about her.

So, what is famous for fish puzank? This brackish-water species, living in water of varying degrees of salinity. For example, the Black Sea-Azov puzankas spawn in fresh water, while the Caspian ones are not easy on this issue.

The shape of the head of the fish is cuneate, compressed laterally. Their eggs sink to the bottom in a weak current. The body of the puzanki is tall, flattened, with a dark spot at the gill slit. There are teeth, but poorly developed.

Fish puzank is very thermophilic. Mostly, she chooses the Black, Azov and Caspian Seas for life. It is a schooling sea fish, growing very slowly. And yet it is a real predator, destroying small brethren and crustaceans. Fish puzank lives an average of 8 years. Catch it in the spring, when it migrates to the spawning grounds. Profitable catching puzanka and in those periods when the fish is in the feeding stage. It is worthwhile to pay attention to the lower currents of rivers that flow into the seas - there are good prospects for extraction.

For the good of the cause

In autumn the fish accumulates a lot of fat, and it is priceless for a person. It dissolves faster than the animal and helps absorb fat-soluble vitamins in meat, unsaturated acids and microelements. This "fatty" plus allows us to strongly recommend a puzanka to people suffering from type 2 diabetes, anemia, avitaminosis, atherosclerosis and ischemic disease. In addition, a huge amount of vitamins of groups D and B12 contains puzank (fish).

The photo of this beauty evokes persistent associations with the store herring, but our fish is much more useful and tasty, which is important. It is an excellent source of protein, phosphorus and iodine, calcium, magnesium, potassium and zinc. If you eat several times a week, such food, then reduces the risk of heart and vascular disease, thrombosis and strokes. And the vitamins PP and A in its meat make it possible to take care of the prevention of skin health, vision and brain activity.

Tastes differ

And what will delight the taste of puzank - fish, photo of the carcass which can already cause appetite. Meat of all varieties of puddle has a pinkish hue. The smell is strong and persistent. The taste is rich, resembling a fillet of a large Pacific herring, but somewhat greasy. Thermal treatment of the bird is easy, without losing its elasticity and juice. Ideally, the puzank manifests its qualities in salting - it does not soften, it keeps tenderness.

In cooking

Of course, a lot has changed in the homeland of this fish - in the Caspian Sea, but now they remember the taste of the fishing okroshka from puzanka and sturgeon. And on the Black Sea coast in honor a pickled puzanok with onions and tomatoes. Of course, without forshmak from herring, bread and butter, too, the feast does not do.

Puzanka is cooked without any restrictions. It is baked, smoked, grilled and cooked in batter. It is often salted with a laurel leaf, rosemary and a mixture of peppers. Properly salted fish has soft bones, practically dissolved in meat, which becomes salty with salting.

To salt fish, by the way, you can and kiss, and parted. The use of vinegar, oil and spices in salting enhances the flavor of the finished product. There is only one nuance - it is very fat fish puzank. Preparation must take this moment into account.

For example, before grilling it should be marinated so that it does not expire fat and does not dry. Often, marinade is made on the basis of white wine, olive oil and spicy herbs. On a side dish to a puzanku vegetables, boiled potatoes and sauce from sorrel are served.

Recommendations based on experience

It is best to let the fish described for the second course. She and caloric content is quite high, and nutrition, so that guests of your table will be satisfied, and you will not be tortured by the weight in your stomach before going to sleep, as if you were eating a tumbler at bedtime.

And the calorific value of the fish is 185 calories per 100 g. It has almost the same number of proteins and fats, a lot of water and almost 3% of omega-3. If you serve fish with a good low-calorie garnish, then the puzank can become an element of dietary nutrition. But do not fry it in a frying pan with an abundance of sunflower oil. So you just spoil the dish.

Hastily

If you have fish on your table, how to cook it? Start with okroshki with the speaking name "Caspian". You will need:

• 2 liters of kvass;
• 30 g of Caspian herring;
• Two tablespoons of horseradish and the same amount of olive oil.

1. Toast 200 grams of pheasant in a frying pan, wiped with oil.
2. In parallel, boil 50 grams of sturgeon and 4 pcs. Beets.
3. Cut 100 g of green onions, a couple of cucumbers and a little parsley with dill.
4. At the puzanka, separate the meat from the bones and crumble in a saucepan.
5. Then send the cut herring and all the greens.
6. Beetroot must be grated and put in a saucepan too.
7. All pour kvass, add horseradish, sturgeon and food ice.

Give the dish a little bit of it and serve. The taste is extraordinary, and time spent nothing at all.

For a snack

Okroshka, undoubtedly, has kindled appetite, and it's time to make a snack. Again, fish can help. How to salt it? Stock up:

• Onions;
• Tomato sauce;
• Vinegar;
• Oil;
• Sugar.

You will also need salt, pepper and bay leaf.

1. The fish must be cut, the meat from the bones separated.
2. In a large vessel, combine oil, vinegar, sugar, laurel and spices.
3. Bring to a boil on fire and add tomato sauce and diced onions.
4. Cook the mixture for another quarter of an hour.
5. After it will need to cool.
6. And then put the cut fish fillets into the dishes.

About a day the fish will marinate in the refrigerator, and then it can be safely served on the table!

For hot

Oh, and universal puzank! Fish, salty recipes with which are very diverse, each will be to taste. You can use and vinegar, and wine, and lemon juice. Fish very gratefully adopts the aromas of other ingredients, and therefore becomes more gentle and piquant.

Do not cook it with very spicy condiments, otherwise there is a risk of getting a truly fiery dish. It is better to supplement this meat with herbs, vegetables and natural sauces. For example, take on the recipe a puzanka with sauce from sorrel. Required:

• 1.5 kg of fish and the same amount of sorrel;
• Also you need a third of a glass of olive oil;
• Juice of one lemon;
• Bay leaf;
• thyme;
• Oregano;
• salt and pepper;
• butter;
• shallot;
• A glass of white wine and fatty cream.

The dish can be prepared on the grill. It's tasty and low-calorie:

1. First make a marinade from butter, lemon juice and spices.
2. They fill in the fish and leave it for an hour.
3. During this time, rinse and lightly boil the sorrel, and then pass it through a sieve.
4. On oil fry onions with wine and grated sorrel.
5. Add cream and spices to taste. This is the same sauce.
6. Meanwhile, the time came for the fish. On a warmed-up grill, fry the umbrella for 8 minutes on each side.
7. When serving, fill the fish with a sauce.

If you are a conservative in the kitchen, you can use a frying pan when frying, but beforehand you must roll the carcass in wheat flour, and when sprinkling lightly sprinkle with turmeric. The fish will turn out delicious and tender, and the sauce when served will make it very spicy and interesting. Such beauty will be appreciated by your family!