Fish noodles: recipes, cooking secrets

Not everyone will be able to easily find this unusual fish on sale. In Russia, it is not very abundant, and most of the catch is immediately sold. But if you ever get lucky enough to see such an unusual product on the fish department counter, be sure to buy and try to cook noodle fish. How to do this, our article will tell.

General information

Fish-noodles are not large, in length most of the individuals barely reach a decimeter. Taurus is elongated, snake-like, a small head is crowned with black eyes. The skin of the fish is translucent, which makes the whole being seem ethereal, like a sea spirit.

Fish is of great value due to excellent taste characteristics and simplicity of cooking. Many gourmets simply adore dishes from fish-noodles.

Habitat

This species is often called Japanese glass fish. The main population inhabits the Pacific coast of Japan. In Russia, the fishery is established in the Peter the Great Bay, in the Amur estuary, in the coastal waters of Sakhalin.

At spawning fish goes to rivers, after the reproduction of the offspring, many adults die. Young growths 4-5 cm long retreat back into the ocean.

Their main diet consists of caviar, pelagic mollusks and crustaceans. Perhaps, it is this diet that owes its excellent taste to noodle fish.

Recipes of Japanese cuisine

In the Land of the Rising Sun this fish is very respected. It is often used for making sushi and traditional soups, it is served fried and even added to ice cream.

Many Japanese dishes from fish-noodles, which require rare ingredients and special skills, can be tried only in the historical homeland. But something we can also take note.

Everyone who has had the chance to taste dishes with glass Japanese fish, describe the taste with the most laudatory epithets. To taste, this product resembles the tender meat of crabs, squid, crawfish. Like smelt, there is a cucumber aroma, but not so pronounced, but very delicate. The structure of the product is also interesting: the bones are not felt at all, the meat is both dense and tender.

It is noteworthy that before cooking noodle fish, it does not even have to be cleaned. The fine scales itself will fly off easily when washing, and the insides in the finished product are completely invisible. The heads of the fish are also not cut off.

Marinated Noodle Fish

This method of cooking in the East is very common. Fortunately, it can be easily reproduced at home.

Rinse a pound of fish. Put a liter of water to boil, adding 2 tsp. Salt, 3 tbsp. L. Sugar, a few nails and peas of sweet pepper. When boiled, add 150 ml of vinegar.

Spread the fish noodles on the cans. Recipes with a hot marinade usually take less time. If you use a cold, you can serve fish no less than a day. You can perekloit grated on a Korean grater carrots or onions, cut into half rings. Pour marinade, cork. To make the flavor and taste fuller, you can add any dried spices, bay leaf. When serving, reload the vegetables and fish in a serving dish, pour with vegetable oil, drizzle with lemon juice or soy sauce.

Boiled salad fish

In Japan, this fish is often used for preparing various snacks. It is tasty and boiled. Its rich shrimp flavor combines with sea cabbage, greens, young vegetables, boiled eggs.

If you want to cook a dish for which boiled noodle fish is needed, cook it in advance so that it cools down. This fish is being prepared very quickly. It is enough to load it into boiling water for a few minutes, and then throw it back in a colander to allow the water to completely glass.

Boiled noodle fish turns white, has a pleasant structure. The taste remains as luxurious and expressive.

Methods of frying

If you are lucky enough to buy a large noodle fish about 10 cm long, you can fry it whole in flour, batter, breaded. This treat perfectly suits as a snack for beer, white wine and even stronger alcohol.

Before frying, fish-noodles need to be washed to free of scales. Unload wet carcasses on a kitchen paper towel, it will absorb excess liquid.

There are different options for making this delicacy. You can load fish in a bowl, add 4-5 spoons of flour, sprinkle with ground pepper from the mill and mix thoroughly. Salt crude product is not worth it, it will provoke the production of unnecessary moisture. Fry the fish in oil, spreading on a frying pan in one layer. It is prepared quickly, but turns over all the "pancake". The only fish left was to lay out on the serving dish a slide, podsalivaya every layer. It is desirable to use sea salt.

Fish Fritters

The following recipe will tell you how to cook small-sized fish noodles. If you got a fish of 4-5 cm, it will be inconvenient to fry completely. But it's just perfect for making crispy snack-bars.

Rinse a kilogram of fish, not crushing, load into a deep bowl. Add 400 g of onion puree. You can grate the onion, pass through a meat grinder or even finely chop.

Salt to taste, add spices: pepper, dried dill, coriander, zir. Stir in a couple of eggs and gently stir with a spoon. To make the dough well adhered, add 4-5 spoons of mango or flour.

If you cook this dish in the summer, you can improve its taste and appearance with the help of young greens: onions, garlic, dill.

Fry the fritters in hot oil, spreading a round lozenge with a spoon. Do not rush to turn them over immediately, otherwise they fall apart. Wait until the fried side "grab", then you can easily turn the pancakes to the other side.

Feed to the table

In the Far East, noodle fish are eaten with chopsticks. You can serve the table with these devices. With sharp sticks it is very convenient to pick up and hold a small fish.

In a side dish it does not need, usually it is served to the table as an independent dish. To emphasize the delicate unusual taste, it is necessary to take care of sauces. Before the lovers of the cuisine of the East there is a wide choice, and those who do not like too sharp and spicy treats, you can advise a sauce of yogurt and fresh greens.

Long store noodle fish is not worth it. It is better to cook it immediately before serving.