Belorybitsa: what kind of fish, how to cook? Belorybitsa: recipes with photos. Preparation of white fish in the oven

In the north of the Caspian Sea basin there lives whitefish. What kind of fish is this? It belongs to the family of salmonids, to the group of whitefish, has two subspecies: nelma and white fish. At the moment the species is on the verge of extinction. The permanent habitat is the Caspian Sea, but for spawning it goes to the Volga or the Urals, where it lives for a long time.

Appearance

Beloribitsa is large, more than a meter long and about twenty kilograms in weight. It has a silvery color, which on the back turns into a dark blue, and on the belly in a silvery white color. It feeds on small fish such as gobies, vobla, herring. By spawning is ready for the seventh year of life.

What does the fish look like? The photo below will help readers to compose about this inhabitant of sea waters at least some idea.

Value for the market, types of factory procurement

The industrial catch is small, so the development of breeding of white fish in artificial conditions is under way. Due to its nutritional value, the content of a significant amount of vitamin PP, essential fatty acids, high caloric content, this fish is the second most important species after sturgeon species. The meat is white, dense, pleasant to the taste. In stores it can be found in frozen or salted form, purchased as a balyk. Due to the high content of fat meat can not withstand long-term transportation, so the shelves do not meet fresh white fish. What kind of fish, if not she, should be loved by doctors, in particular by nutritionists? Below we will discuss the benefits of this product for the human body.

Compelling benefits to the body and nutritional value

Rich in micro and macro elements, such as nickel, molybdenum, chromium, iodine, zinc, fluorine, chlorine, extremely useful and satisfying fish is a dietary product that can be eaten not only by healthy people, but also by those with digestive problems, Disorders of the thyroid gland (such as hypothyroidism and endemic goiter), decreased bone density (osteoporosis, rickets in children). It is also fitting that the white fish will be in the diet of pregnant women, for it is an excellent source of vitamins, Omega 3 and Omega 6 acids, so necessary in the process of forming the child's nervous system and maintaining the resources of the mother's body. Because of its caloric content, it is suitable for those who want to lose weight and who adhere to proper nutrition. Cholesterol elevation, atherosclerosis, also pass before this fish, because essential fatty acids regulate the level of lipids of low density (LDL and VLDL) of blood and do not allow it to rise. With the constant use of whitefish food, the risk of heart attacks and strokes is reduced by strengthening the vascular wall and reducing free cholesterol fractions.

Types of cooking

So, belorybitsa ... What kind of fish is this: both useful and tasty, and unpretentious in cooking! The meat is tender, fat, tasty. It produces an excellent balyk - both smoked and dried. You can salt and eat salmon in this form or then add it to the hodgepodge to give the dish a spicy taste. The usual ways of cooking can also emphasize the characteristics of fish. It is good boiled and fried, stewed, smoked, baked, in its own juice, with garnish and without, in the ear and in a fish soup, even just chopped and marinated with onions.

"Belorybitsa? What kind of fish? How to cook? », - the usual average person asks. We hope that after reading this article, all his doubts about the origin and processing of this remarkable representative of the marine fauna of Russia will disappear.

A huge plus is that it is very unpretentious in cooking belorybitsa. Recipes are diverse, but mostly simple and do not require long and large-scale preliminary training, special knowledge or adaptations. And this, you must agree, is important. Among others, attention is drawn to those in which the baked white fish in the oven is described: with a side dish, sauce or in its own juice. So, let's consider the most interesting options.

Belorybitsa, baked in a sauce of sour cream and garlic with cabbage leaf

In this recipe, whitefish, by the way, can be replaced by any fish with white fatty meat, but it is better, of course, to observe the original set of ingredients.

Two standard portions should be taken:

• A small fillet of white salmon, somewhere around 400 grams;
• Large leaves of white cabbage - 4 pieces;
• 200 grams of fatty (21%) sour cream;
• 2 medium cloves of garlic;
• A little dill, grams of 50;
• Half a beet the size of a fist;
• 2 teaspoons red caviar;
• Salt and pepper to taste and at will.

Cooking process

First, to decorate the ready-made dish, we clean the raw beet, three of it on a large grater, squeeze the juice and put it on a baking tray with a thin layer, pre-laying the baking paper or greasing it with vegetable oil. We send the beets to dry in the oven at a temperature of 100 degrees Celsius for about an hour. Do not forget to check it so it does not burn.

The next stage is the preparation of sour cream sauce, in which the fish will be prepared. To do this, finely chopped dill and garlic or let it through the press. Then, in a separate bowl, pour the sour cream and mix it with herbs and garlic.

Cabbage leaves should be problansirovat, that is, lower them for two to three minutes in boiling water. Leaves will become soft and supple. We give them a little cool, so as not to get burned, and give a round shape, slightly bending around the edges, like a cup. Two such sheets will be needed for one serving.

Form for baking (pan with high edges, glass container) is covered with parchment (if necessary), we put cabbage. In the center we place half the sour mixture. We spread it evenly on a tray. From above put the fish fillet and grease it with the rest of the sauce.

The oven is heated to 180 degrees Celsius and we place our fish there for 20 minutes. You can bake portions individually, covering the fillets on top with another sheet of parchment. Then the fish will be more juicy, soft, although not as rosy as in the open.

Serve it by sprinkling it with pre-prepared beets. For garnish recommended to take red caviar.

The second way of baking

Preparation of white fish can be more simple, quick and without frills. For example, here is a recipe.

For a dish you need to take:

- fish weighing more than a kilogram (kilo two or three hundred and three hundred);
- kvass - one and a half cups;
- Cucumber brine - one and a half glasses;
- 250 grams of pickled mushrooms;
- 100 grams of butter.

Sequencing

Clear the fish from the skin, remove the bones and the entrails. Then cut it in half to the end and unfold, like a book, with the back side up. A tray should be greased with a softened butter and put a fish on it. Oven to warm up to 180-200 degrees Celsius and put white fish there. Prepare the dish until golden brown. Check the degree of cooking can be a toothpick - the meat should be juicy, but already baked. Then we pour brine and kvass onto the baking sheet, spread the pickled mushrooms on top of the fish and stew it under the lid until it is ready. That is another 10-15 minutes.

Before serving, you can decorate the dish with greens and mushrooms, pour sauce from kvass and pickle. You can experiment with the form of submission, for example, in a deep plate. Bon Appetit!

And finally ...

Belorybitsa - what an amazing fish! Delicious, healthy, dietary, has value on an industrial scale! We advise you to try one of the recipes and on your own experience to evaluate its original taste and ease in cooking. Such a treat will be an excellent dish on the festive table and on a normal day, both children and adults will like.