Kunja (fish): useful properties, the best recipes

What is kunja? Fish from the Salmonidae family. Fishermen catch it in many seas: Japanese, Okhotsk and Bering. They are engaged in the fishing of kunji mainly Japan and Russia. In the first of these countries, most of it is caught for consumption in its domestic markets, as well as for trade in East Asian countries. This fish is not bred on special farms. Like most salmonids, it needs both marine and fresh water. And this is impossible to provide on any farm that cultivates.

Description

Kunja is a fairly large fish. It can reach a length of up to one meter and weigh up to eleven kilograms. This fish can not be confused with any other: it has a dark back, a silvery abdomen and a brown body with light spots. Lives up to ten years.

The meat of this fish resembles the taste of trout. It is tender and juicy. Kitchen workers in restaurants respect this type of fish. Its taste is liked by an increasing number of people. Lovers of fish do not count with the price of the product, but it is quite noticeable.

Kunja (fish): useful properties

Doctors, nutritionists recommend to include it in your diet to all people. Those who lose weight, too, are recommended dishes from it. Those who are worried about their shape and extra pounds are in vain, because kunja is a low-calorie fish.

What is the reason for its popularity? Most likely, the fact that kunja - fish, useful properties of meat which distinguish it from all the representatives of the family.

Everyone knows that it is very important to have strong immunity. It's the only way to resist a number of dangerous diseases. A total of 100 grams of this fish will fill the daily intake of vitamin C, which supports the immune system in the human body. And is it worth saying that the necessary iron, magnesium and niacin contained in fish help to strengthen hair and nails? A person who uses kunju food will provide young skin for a long time. After all, it contains vitamins of group B.

Kunja fish: cooking recipes

How to cook it? Kunju can be baked in the oven. Take fish, one head of onions, salt, pepper and vegetable oil. First, prepare the fish by removing the viscera, fins, tail and head. The color of her meat depends on the pores of the year when the kunja was caught. The fish caught in the spring time has white flesh color. Autumn will be pink. This does not affect the taste and nutritional value of the fish.

Cleaned and prepared kunju should be laid out on foil, oiled. Sprinkle with onion rings, add salt and add ground black pepper. The fish, tightly wrapped in foil, should be placed on a baking sheet in a preheated oven. Then it should be left for baking for forty minutes. When ready, the color of the meat turns gray. While the fish forms a golden crust, and it comes to a full readiness, you can prepare a side dish: boil potatoes with greens. When serving, add fresh vegetables.

Fish dishes always took a special place in Russian cuisine. Times have changed, but habits have remained the same. Fishing for fish living in rivers and seas has become much more diverse. For example, very few people heard of a fish with an interesting name of kunja. Although it can be cooked a lot of delicious dishes.

Therefore, the next way will please lovers of salted fish.

You need to make fish in the same way as in the previous recipe. The carcass should be rinsed under a stream of cold water. Razdelat so that it turned out two halves (cut along). Prepare the brine and place the fish there. It is prepared as follows: for one liter of cold water add eighty grams of salt and one tablespoon of sugar. Put the workpiece for a day in the refrigerator. Now it's time to get and try what happened. For a beautiful cutting, before cutting, the salted fish is placed in the freezer.

Consumer opinion

On sale now you can find any product, but in the shops is a rarity of kunja (fish). The comments of those who dealt with this species are the best. It is cleaned nicely, there are few bones, the taste is amazing. Suitable for cooking any dishes. From it you can boil the ear, it can be salted, smoked, baked and fried.

Fried

By the way, it's worth talking about the fried fish specifically. Let's consider one recipe for this. For fried cunzi, except for the fish, you will need vegetable oil, flour and salt. It is necessary to prepare the fish in a traditional antiquated way: to clean, rinse, cut into portions. Each is decorated with transverse notches on both sides. Salt and give the opportunity to soak with salt.

It will take thirty minutes. Now it's good to roll in flour. Heat oil, put the fish in a frying pan and fry over a small fire. Pieces should be fried on both sides until golden brown.

Other dish

The easiest recipe for cooking a dish of smoked fish. You will need two bulbs that are cut into half rings.

Bones are removed from the fish. The resulting pulp is cut into narrow strips and mixed with chopped onion. Everything is refueled with vegetable oil and laid out in the herrings. Then it is served to a table with potatoes under sour cream.

An unusual recipe - kedjeri with kunjoy

You need to take one can of canned food from kunji, a little rice (one glass), onions - one piece, two boiled eggs, vegetable oil, two glasses of water and pepper and salt to taste. Canned fish should be mashed. After you need to cook rice. Next, polish and fry the onion, chop the egg whites, grind the yolks.

All but the last ingredient, it is worth stirring, put in a salad bowl. Then the dish should be decorated with yolks and greens.

Opinion of fishermen

Promotees like kundzha (fish). The reviews say the following: it has excellent taste qualities, quite large, and, as you know, not every fisherman is happy with a small fry. If you catch, so that the fish had weight. Bribes them and another fact that this fish is a predator. It feeds on small fishes, therefore it is easy to detect it. Trifle walks in jambs - this is a sure sign that nearby will lead the hunt of the kunja. By the number of caught individuals it will be few, but by weight, you can quickly implement the plan.

Conclusion

Now you know what the kunja (fish) is, recipes for its preparation are discussed in detail in the article. We hope that the information was useful to you, and you can prepare such dishes at home.