What is unique is the fish Chekhon: delicious recipes for the holiday

Fish fishes live in freshwater rivers, reservoirs and lakes. Also the range of its habitation is the sea (Caspian, Aral, Baltic, Black) of any salinity - the fish is unpretentious and adapts practically in any conditions. The most numerous is the semi-migratory schooling fish in the Ladoga, Onega lakes.

To date, the number of this species of fish has decreased markedly, and in some regions (Lake Chelkar, the Dnieper River, Seversky Donets), it is forbidden to catch. In these areas, the fish are protected by law. Chekhon is different in shape from the family of carp. Her body is flat and elongated, resembling a cold weapon - a saber. Anglers like to hunt for it, because the process of catching is very easy - the fish checheon quickly pecks at the worm. Gourmets love it because of its nutritional value and special taste.

Beneficial features

The meat of the fish is soft, tender, sweet, has a pleasant taste and amazing aroma. The only drawback - the presence of a large number of small bones. Despite this petty misunderstanding, many eat it, because fish is very useful for the body. It has a huge content of vitamins, micro- and macro elements:

- Zinc - improves hair growth, is responsible for the CNS condition;

- fluoride - participates in the formation of bones and dentin;

- nickel - promotes the proper formation and growth of cells;

- molybdenum - responsible for growth and metabolic processes, also removes uric acid.

Chekhon is allowed to give even to small children, since it is hypoallergenic. Chekhon - fish (photos attached), unique in its nutritional status. In its meat there are many protein substances and a small amount of fat. For information: the most fatty Czech lives in the Sea of Azov and the Don River, and low fat in the Caspian Sea.

How to use?

Before preparing it, it is necessary to remove the viscera, fins and scales. Fish chehon tasty obtained with cream sauce, baked in the oven or fried in breadcrumbs. Wow from this type of fish is not cooked, because the soup is not very tasty, for the soup is used meat of other breeds. In many regions and countries of the world it is drying. Meat of dried fish is very juicy, low-fat, great for beer.

Before vyalenem chekhon gible, but it does not clean from scales. Then it is put in a ready brine solution, pressed down from above with some load and left for 15 hours to marinate. Chechnya is good with any sauce and vegetables. Tasty fish dishes are obtained in the oven and deep-fried. To add a piquant taste, add the root of ginger, lemon juice and garlic.

Layered fish czech: recipe for cooking

Products: a pound of fish, carrots, eggplants (2 pcs.), 3 eggs, 20 g of gelatin, salt to taste, dill, lemon.

Fish boil in salt water for about 20 minutes. Eggplants are cleaned, cut into thin circles, slightly salted and fried from two sides. Carrots with eggs boil.

Gelatin pour cold water and melt over low heat (in a water bath).

Clean the eggs - remove the proteins and yolks and rub them separately. Similarly we do with carrots.

We divide the boiled fish from bones and skin, cut into plates (as it will). Take a deep round plate / shape and form the dish. First lay out the grated squirrels, then the eggplant, the next layer - the fish, then the carrots, again the yolks and the final layer will be the Chekhon. Fill almost ready dish with melted gelatin, adorn with lemon slices and herbs. We leave in the refrigerator for half an hour. It turns out an amazing jellied. The taste of the dish - lick your fingers!