Salt catfish fish at home. The world's best sous vide catfish

Catfish belongs to the order Perchiformes. There is another name - the sea wolf. The weight of the fish can be more than 30 kg, while its length can vary from 1 to 1.5 m. The catfish lives at a depth of no more than 600 m. This fish has a fairly wide mouth and powerful teeth, which change every year. Their main purpose is to tear mollusks from stones. The characteristic features of the catfish also include a dense peel, on which small scales are located (see photo).

How to choose and store?

You need to choose a catfish like other fish, based on the basic rules:

1. The eyes of fresh fish should be clear, the presence of turbidity is a sign of spoilage.
2. The catfish meat should be light and firm. Press on it with your finger, the meat should immediately regain its shape.
3. It is not recommended to buy frozen catfish in clear ice, as this is a clear sign of repeated freezing, which negatively affects the quality and taste of the fish.

You need to store the catfish on a shelf near the freezer for no more than 2 days. In frozen form, the period increases to 2 months.

Beneficial features

The benefits of catfish are due to the content of various substances that have a beneficial effect on the activity of the whole organism. Fish contains fatty acids that are good for humans. Omega-3s remove "bad" cholesterol, which in turn reduces the risk of developing heart and vascular diseases. Since catfish meat is nutritious and easy to digest, it is recommended for people with thyroid problems. Due to the high protein content of fish, it should be consumed by athletes. As for the calorie content, it is small in the sea wolf, therefore, when using it in small quantities, you should not be afraid that it will harm the body.

The catfish contains sulfur, which takes an active part in metabolic processes in the body, as well as chlorine, which normalizes the water-salt balance. Fish contains large amounts of potassium, which has a beneficial effect on the state of the cardiovascular system, and it also relieves swelling and normalizes blood pressure. It also contains magnesium - an important mineral for the heart muscle. Thanks to the combined action of phosphorus and calcium, bone tissue is restored and strengthened. Vitamin PP is a part of catfish meat, which dilates blood vessels, which improves blood circulation and oxygen supply to the cells of the body.

Cooking use

Catfish is a fairly popular fish, which is served as a separate dish, as well as used for cooking others. The fish can be subjected to any heat treatment: stew, roast, bake, boil, as well as grill and steam. Juicy and very tender meat allows you to create real masterpieces. A very tasty fish soup is obtained from this fish, as it has a sweetish taste. In addition, fish meat can be salted and smoked. Smoked fish is used to prepare various appetizers and salads.

The catfish goes well with various vegetables and cereals. Fish meat makes delicious cutlets and meatballs, as well as filling for baking. This product is also used for casseroles.

How to deliciously cook catfish at home?

To make the cooked catfish tasty and juicy, you should know some of the intricacies of its preparation:

Catfish harm and contraindications

Catfish can harm people who have an individual intolerance to the product. It should also be borne in mind that if you eat a lot of fish, it can lead to poisoning.

Catfish is a sea fish belonging to the family of perchiformes, its tender, very fatty meat differs from the meat of any other fish in its translucent watery consistency, has a slightly sweet taste, and there are practically no bones in its steaks. Unfortunately, few people have this glorious fish in their diet - because of its allegedly "complicated" preparation. And completely in vain. You need to know how to cook catfish, use some tricks, and this unsurpassed fish in taste will become one of your culinary preferences.

Indeed, if, not knowing how to cook a catfish, try to fry it in a pan in the most usual way, it will most likely simply "spread". Undoubtedly, this fish is best suited for baking in the oven, but experienced chefs are not limited to one single recipe, and real culinary masterpieces come out from under their hands. The catfish is cooked on the grill, steamed, fried in batter, it makes amazing pilaf, pie, cutlets, roast, soup and many more different dishes for every taste and preference. Below are some recipes and tips on how to cook catfish.

Risotto "Catfish with pomegranate"

Ingredients:

• fillet of catfish (peeled);
• one pomegranate (ripe);
• rice - 350 g;
• broth (vegetable) - one liter;
• one small onion;
• butter - 50 g;
• dry champagne;
• pepper;
• salt;
• Dill.

Preparation:

1. Before preparing the catfish according to this recipe, first carefully separate the pomegranate, pass half of the grains in a blender, filter the juice.
2. Finely chop the onion and put it in a saucepan in which 30 g of butter is melted, stew.
3. Cut half the prepared catfish fillet into medium-sized pieces, add to the pan along with the rice. Keep on fire for about a minute, stirring occasionally.
4. Pour in quite a bit of champagne. Allow the liquid to evaporate over high heat.
5. Pour in broth (a couple of ladles). Bring to a boil, reduce heat to low and leave rice until rice is fully cooked, add a little broth as needed.
6. Melt the remaining oil in a frying pan, put the second half of the fillet in it, salt, season with pepper and add champagne (a little). Stand for 3-4 minutes over medium heat. Remove from heat and add the rest of the pomegranate seeds, leaving some for decoration.
7. A little chopped dill, catfish from a frying pan are added to the finished dish, gently stir. Risotto is laid out on portioned plates, garnished with pomegranate and dill.

How to cook catfish in the oven?

Ingredients:

• catfish (fillet) - 2.5 kg;
• hard cheese - 0.3 kg;
• mayonnaise - 0.5 l;
• three onions.

Preparation:

1. The fish is thawed, washed and dried with a regular paper towel.
2. Cut the catfish into large portions.
3. Rub the cheese, mix it with mayonnaise and pre-chopped onions.
4. Put the chopped fish pieces into the prepared mixture, mix gently and leave for 20 minutes to marinate the fillets.
5. Then the fish is laid out in a special baking dish and sent to an oven preheated to 190 ° C and baked until fully cooked.

Catfish pie

Before you cook a catfish, or rather a pie with this fish, stock up on the following ingredients:

• catfish (fillet) - half a kilogram;
• dough (yeast-free) - half a kilogram;
• 2-3 potato tubers;
• oil (vegetable) - 3 tbsp. l .;
• one onion;
• salt and pepper to taste.

Cooking tips:

1. The dough is divided into two equal parts. Grease the mold with vegetable oil and spread one part of the dough, then chopped raw potatoes in a thin layer.
2. Season with pepper and salt.
3. Put pieces of catfish sprinkled with pepper and salt, on top - finely chopped onions.
4. Drizzle lightly with oil and cover with the remaining rolled dough.
5. Pinch the cake around the edges and leave for 20 minutes in a warm place.
6. Then they are placed in an oven heated to 200 ° C until fully cooked, after making punctures with a fork on top. Served to the table.

Bon Appetit!

One of my family's favorite fish recipes is fish marinated with carrots and onions. I remember how as a child my mother cooked fish marinated with carrots and onions, and we, enjoying the amazing aroma from the oven, looked impatiently into the kitchen - when will they call us to the table ...

Perhaps this dish can be put on a par with the classic recipes of the Soviet era, such as "Olivier", "Mimosa" and "Prague cake" - their popularity can only be envied.

About this mother's dish, without exaggeration, one can say: "You will swallow your tongue with fish under the marinade." The recipe for fish marinated with carrots in the classic version I cook quite often, especially in winter. In order for the fish fried under the marinade to turn out delicious, only one condition is needed: the fish fillet must be pitted. Cooking fish under a marinade is not a difficult process: all the ingredients are available, and this process does not take much time.

I have tried marinated fish in the classic version in many places: in the factory canteen, in sanatoriums, in pioneer camps, in cafes ... but the most delicious marinade fish comes from my mother's recipe. Moreover, cold fish marinated with carrots and onions seems to me tastier. I really hope that you will also like my modest recipe for fish marinated with carrots.

Ingredients:

• 1 kg of catfish fillet (hake, pollock, perch, etc.);
• 2 eggs;
• 2 bay leaves;
• 0.5 cups flour;
• 1/3 cup vegetable oil;
• 2 large onions;
• 2 large carrots;
• 4 tablespoons tomato sauce
• 1-2 bay leaves;
• 6-8 peas of black pepper;
• salt and pepper to taste.

How to cook marinated fish:

Cut the defrosted fish fillet into approximately the same, not very large pieces (4-5 cm).

Salt and pepper the fish pieces to taste.

Beat eggs with salt and pepper in a separate container.

Pour flour on a plate.

First, roll each piece of fish in flour.

And then dip it in an egg.

We spread the pieces of fish in a well-heated frying pan with vegetable oil.

Fry the fish fillets on each side until golden brown.

Peel the onion and cut into half rings.

Peel and rub the carrots on a coarse grater.

Saute the carrots in vegetable oil until soft, for 10-12 minutes.

Transfer the carrots from the skillet to a large bowl.

Fry the onions in vegetable oil over low heat until light golden brown, also 10-12 minutes.

We put onions to carrots, add tomato sauce.

Salt and pepper onions and carrots to taste and mix.

Place the fish in one layer in a baking dish. It is not necessary to grease the mold with oil first.

Put the vegetables in a baking dish on top of the fish layer.

Top - bay leaf and peppercorns.

Cover the form with a lid and bake for 20-25 minutes in an oven preheated to 180 degrees.

Home-salted salted catfish sandwich

I recently bought catfish steaks and wondered what should I do with them? After a trial preparation of fried catfish (rolled in flour), it turned out that only a thin strip of fried skin with a layer of delicate fat was very tasty in it. But the pulp after heat treatment is very watery and uninteresting.

And I realized that such a fish would be good in a dough (dense, preferably in a viscous yeast, like donuts). Once in Cyprus I tried such a dish - a piece of fish in the dough looked like a fried pie with a very juicy filling. This means that it will be delicious with catfish.

But, I did not plan to fry pies and fish in the dough, and 2 steaks were still thawing and demanded ideas. And then I remembered how tasty salted butterfish is (I think, even those who have not tried it, by the name guess about its properties). And I decided to make a lightly salted catfish. And what, a sandwich with such fish is a real delicacy!

What is needed for salting

for 4 servings

• Catfish steaks - 2 pieces;
• Salt - 2-3 tablespoons;
• Sugar - 1 tablespoon;
• Spices (optional) - a pinch of freshly ground black pepper, 2-3 clove buds (break).

How to salt

• Defrost the catfish steaks (you can not completely, leaving a little hard).
• Mix salt and sugar. Sprinkle them on both sides of the steaks. Place the fish on a clean linen cloth. Sprinkle with pepper and cloves. Wrap the fish in a cloth.
• Place the fish in a cool place (I put it in the refrigerator) for salting. The fish will be ready in a day, but if it stands for 2 days, it will become even tastier.
• Remove the finished fish from a cloth, cut off the rim of the skin (it is inconvenient to eat, you can either eat it separately, or throw it to the potatoes at the end of frying, the skin will turn out to be crispy). Cut catfish fillets from the bone. Then - either make sandwiches with this fillet (for 1 sandwich there is half a salted steak), or - you can cut the fish into several pieces and serve with fried potatoes or mashed potatoes. It will be delicious!

Bon Appetit!

Catfish are a family of marine ray-finned fish from the order of perciformes, a valuable commercial object (we distinguish them from the fish of the same name from the salmon and moray eels families). This fish is quite large, the catfish meat is tender, very fatty and slightly sweet, there are a minimum of bones in the body. The nutritional value of this species is very high: its meat contains many useful substances, vitamins, trace elements and omega-3 polyunsaturated fatty acids.

What can you cook with catfish?

It is best to cook such fish steamed or grilled (for a very short time), of course, it can be boiled, stewed with vegetables, pickled, salted, dried and smoked (by the way, a wonderful snack for beer). You can also cook or. We can definitely say that it makes sense to fry the catfish only in batter, otherwise the fish will "spread" in the pan, melted into fat. In general, it is better not to subject it to a long heat treatment.

Catfish meat can be used as a filling for baked goods. The catfish pie will turn out to be very satisfying - such a dish is great for cold days.

Catfish pie - recipe

Ingredients:

• fillet of catfish - 500 g;
• ready-made dough - 500 g (yeast, yeast-free, puff pastry can be used);
• boiled long-grain crumbly rice - 200 g;
• onion - 1 pc .;
• lemon juice - to taste;
• garlic - 3 cloves;
• vegetable oil - 3-5 tbsp. spoons;
• ground black pepper - to taste;
• chopped parsley and other aromatic herbs - 2-4 tablespoons;
• dry spices to taste;
• salt to taste.

Preparation

While the rice is boiling, cut the catfish meat into medium-sized pieces, add salt and marinate in lemon juice with crushed garlic, ground pepper and dry spices for at least 30 minutes to slightly ennoble the smell and taste. After the specified time, we discard the marinated fish pieces in a colander to remove the remnants of the marinade. Divide the dough into two parts. Roll out the layer from the first part (not too thin) and put it on a greased baking sheet or in a mold (with not too high sides). Lay out a low layer of rice on top and level it. On top of the rice - pieces of catfish, which we sprinkle with evenly chopped herbs and add a thin layer of rice again on top. Pour everything evenly with vegetable oil. Cover with a second layer of dough and join the edges. We give the pie 20 minutes to distance. During this time, heat up the oven to approximately 200 ° C. Pierce the cake in several places. Bake for about 40 minutes. The fat of the catfish and the aromas of herbs will saturate the rice - it will be very tasty. You can, of course, compose an open pie, then we make a "lattice" of thin strips of dough on top, which we connect to the edges of the lower layer.

How to salt a catfish?

Ingredients:

• catfish - 3 kg;
• salt - 5-6 tbsp. spoons;
• a mixture of spices to taste.

Preparation

An approximate calculation for salting fatty fish, including catfish, is as follows: for 1 kg of fish - 1-2 tablespoons of salt. If we salt it "dry" - the salt must be coarse. If we salt in the "wet" method - in brine - dilute the salt so that the raw egg floats.

You can add 2 tbsp. tablespoons of salt 1 teaspoon of sugar, which will give the fish a more delicate taste.

When salting catfish, it makes sense to actively use spices: bay leaves, peas, cloves, seeds of anise, caraway seeds, fennel, coriander and other spicy aromatic plants. The use of spices enriches the taste of this fish. When pickling, you can use fresh aromatic herbs.

If we salt the catfish in large pieces according to the "dry" method, then wrap the salted fish in clean paper or linen cloth, and then leave it in the freezer for a day. Defrost slightly for another 2 hours on the refrigerator shelf.

How to salt a catfish in a quick way?

Ingredients:

Preparation

To cook the catfish quickly, cut the fillets into small pieces, add some salt, place them in a tight container and add lime or lemon juice, hot peppers and garlic, or onions. We mix. After 15 minutes, the fish is ready.