Vendace fish - what kind of fish? 7 cooking recipes

Vendace is a small, but very tasty and healthy fish that belongs to the whitefish family. Dishes from it were previously served on the royal table. Recipes for preparing vendace will amaze you with their simplicity and small number of ingredients. Juicy fish with a crispy crust is perfect not only for a family dinner, but guests will eat it with great pleasure at the holiday table.

There are many options for dishes prepared from this product. There are almost no bones in it. It can be salted and boiled, fried, baked and steamed. The caviar of this fish is also used for food. Any dish based on it will not only have excellent taste, but also look great, as can be seen in the photo.

There are multiple ways to prepare vendace.

In the oven

It cooks perfectly in the oven. In addition to this, you will need several peeled potatoes, an onion, salt to taste and a few spoons of sour cream. Suitable spices include bay leaves and black pepper. The cooking recipe is as follows:

The fish must be washed, gutted, and heads removed. Cut the peeled vegetables into rings;
Place a layer of fish on the bottom of a heated baking sheet and sprinkle with spices. On it - a layer of potatoes and a layer of onions, sour cream. Place the remaining vegetables on top as well;
The baking sheet must remain in the oven for at least 40 minutes. Temperature – 180 degrees;
The finished dish is consumed hot.

It also has excellent taste when salted. The brining recipe is very simple:

Wash and rub the fish in your hands to remove the skin.
Place in a container, scald and cook, stirring gently.
Place the boiled vendace in a colander.
Prepare the dressing: add horseradish, salt, vinegar and bay leaf to boiling water.
Transfer the fish to another container, sprinkle with dill and ground pepper and pour in the dressing. Leave for three days.
Next, press the fish under pressure, after 15 days it will be ready for consumption.

Vendace: what kind of fish - photo, description

Externally, the vendace fish in the photo and in life resembles a herring. They are so similar that at first glance you can confuse them. The ripus is characterized by an elongated body, strongly flattened laterally. The lower jaw is slightly longer than the upper, so the expression of the muzzle is a little arrogant. The scales are large. The back is gray-blue, the sides are silver, the belly is white. The caudal and dorsal fins are colored gray, the rest are much lighter, up to white.

The body length of vendace is small (150-200 mm), some individuals grow up to 350 mm. The peculiarity of the fish is its slow growth. She becomes sexually mature only at 6 years of age. An exception to the rule is the Pereslavl subspecies, which is ready for reproduction at 2-3 years of age.

Vendace spawns in late autumn. During the spawning period, there is a massive seasonal migration of fish into lakes and river upper reaches. It is very short-lived (about 2 weeks). Sometimes spawning, depending on weather conditions, is delayed and ends in early winter.

By the time of spawning, the fish gather in schools and gather in relatively shallow places with a muddy or sandy bottom. Spawning occurs during the dark period of the day. The number of eggs that a female is capable of laying during one approach varies between 7-15 thousand. The size of the egg in diameter is about 1.5 mm. The fry hatch in the spring. The most formidable enemies of vendace, which eat a significant part of the caviar, are perches and ruffs. Cases of cannibalism have also been observed in vendaces themselves.

Baked in the oven with onions and carrots

This treat will pleasantly surprise you with its taste. The fish under a vegetable coat turns out juicy, tender and aromatic. Carrots add a little sweetness. Vendace in the oven will become a favorite dish for many.

What you will need:

fish – 800–850 g;
vegetable oil – 100–120 ml;
carrots – 3 pcs.;
onion – 2 large heads;
salt – 2 tsp;
ground black pepper – 0.5 tsp;
greens for decoration.

How to prepare this dish:

Rinse the vendace from scales, remove the heads and entrails. Rinse again.
Cut the onion into strips, grate the carrots on a coarse grater. Fry in hot oil until soft and pleasantly aroma appears.
Place the fish in layers in a baking dish, add salt and pepper. Pour the entire roast on top along with vegetable oil.
Place in a preheated oven at 180 C°. Cook vendace for 40–45 minutes. The pan can be covered with foil or a lid.

After the time has passed, remove the finished fish dish from the oven and decorate as desired.

Fried in marinade

Spicy fish with an interesting taste and slight sourness from the marinade.

This vendace goes well with new potatoes and pickles.

Ingredients

vendace carcasses – 800 g;
wheat flour – 100 g;
olive oil – 80 ml;
onion – 1 pc.;
greens - a handful;
celery – 1 stalk;
peppercorns – 6 pcs.;
bay leaf – 4 leaves;
vinegar – 1 tsp;
water – 400 ml.

Sequencing

Remove scales from vendace, gut and rinse.
Heat a frying pan with vegetable oil over a fire and place vendace, rolled in flour, on its surface. You need to fry the fish for about 3-4 minutes.
Pour 400 ml into the pan and bring to a boil, then add chopped parsley, celery, bay leaf, peppercorns and chopped onion. Boil the marinade for about 15-20 minutes, then remove from the stove and pour a spoonful of vinegar into the pan.
Pour the cooled marinade over the fried vendace and leave for about 5-6 hours.

Karelian vendace: step-by-step recipe

Preparing the fish. Remove the husks and entrails, wash well, and prepare the fillet.

In sour cream

Fried vendace in sour cream on the grill will be one of the spectacular summer treats.

Ingredients for the recipe:

Large vendace – 1.5 kg
Sour cream – 5 tbsp. spoons
Ground pepper of different varieties
Garlic – 2 cloves
Salt to taste

Cooking procedure step by step:

The fish must be cleaned very carefully, removing all scales and entrails. Cut into steaks. You can also leave the heads without gills - you can fry them and decorate the dish with them. Rub the fish with salt.
Add grated garlic, spices and salt to the sour cream. Mix all.
Place the fish pieces in the marinade and leave in it for 1 hour.
Grease the grill grate with oil. Place pieces of vendace on it. Fry on each side for 10 minutes

Cooking time – 70 minutes

Cooking time – 20 minutes

Number of servings – 4 pcs.

KBJU of this grilled recipe:

Calorie content – 1685 kilocalories
Proteins – 268
Fats – 61
Carbohydrates – 15

Yandex pictures

Fried vendace

That's what makes vendace so wonderful - the recipes are easy to follow. And the resulting dishes are very, very appetizing – you’ll lick your fingers, in a word!

For example, like any other fish, fried vendace is good. Recipes for frying this fish differ slightly. Let's imagine one of them. In particular, how to cook vendace by frying it in an egg.

This option is good primarily because the dish is prepared quickly. What products, besides fish, will we need? Note: we take more fish - it’s eaten at a time!

Vendace – 800 g.
Vegetable oil.
Egg – 1-2 pcs.
Salt.
Spices.

We prepare the fish as usual - by cleaning it from scales and gutting it. Next, beat the eggs in a mixer and add salt and spices to this mixture (whichever one prefers). You can take purchased formulations - especially for fish.

Each carcass must be salted and soaked in an egg solution. Throw the fish into a heated frying pan and fry over medium heat for 10-15 minutes until cooked.

What a delicious treat we got - aromatic fried fish with a golden, crispy, delicious crust! And if you serve it with a horseradish appetizer (from the store) or homemade sauce, then I guarantee you culinary success!

This is how fried vendace is prepared. There are other recipes too.

Where is the vendace fish found?

Rhipus prefers deep, cool reservoirs with a bottom covered with sand or silt. Vendace avoids shallow areas and warm bodies of water. The habitat of vendace includes the countries of the Scandinavian Peninsula, Denmark, Scotland, and Germany. It is found in northern reservoirs of Russia and Belarus.

The habitat of the Asian subspecies (Siberian vendace (photo)) is the rivers of Siberia. Rhipus is a predator. The main part of its diet is small crustaceans: cyclops, daphnia, etc. In Russia, rhipus is found in cold lakes: Ladoga, Chudskoye, Onega, Pskov, and less often in rivers. The European subspecies is also found in the Gulf of Bothnia and the Gulf of Finland. Despite its modest size, kilets is valued by amateurs and is a valuable commercial fish.

Pereslavl vendace deserves special attention (photo). Its peculiarity is that this rare fish lives only in Lake Pleshcheyevo. It cannot be caught at this time. The length of the Pereslavl ripus is up to 350 mm, weight is about 300 grams.

The smallest subspecies of kiltz is the Belomorsky. This subspecies of ripus got its name because the fish is found in the rivers of the White Sea basin and nearby lakes. Local residents call these fish “herrings.” The maximum size of adult individuals is 250 mm; individuals 150-170 mm are more common. Average weight - 50, maximum - 150 grams. The weight of lake White Sea vendace is even less.

Fried in a frying pan

Small fish always turns out delicious in a frying pan. Juicy, with a crispy crust, all family members will eat it with pleasure. After heat treatment, the seeds become very soft and edible. This makes vendace even more useful, because, as you know, bones contain calcium.

Required Products:

fish – 1 kg;
salt – 1 tbsp. l.;
flour or breadcrumbs - 1 cup;
vegetable oil – 100 ml;
butter – 2 tsp.

Step-by-step preparation:

Gut the vendace and wash under running water. Place in a deep bowl, add salt and mix by hand. Leave for 10–15 minutes.
Pour flour into a large flat plate. Place the pan on medium heat, pour out the vegetable oil and add butter to it.
Dip each fish in flour. Fry for 2 minutes on each side. A beautiful golden color and a pleasant aroma should appear.
Remove from pan and place on paper towel to remove excess fat. Fried vendace is ready.

Pie

Juicy and aromatic pie with vendace and herbs.

Vendace fish - recipe for making a pie.

To prepare the dish, you can use both yeast and puff pastry.

Ingredients

vendace – 700 g;
onion head – 150 g;
olive oil – 70 ml;
potatoes – 2 pcs.;
green onions - a few feathers;
parsley – 1 bunch;
butter – 50 g;
yolk of 1 egg.
flour - 3 cups;
vegetable oil – 70 ml;
dry yeast – 25 g;
water – 250 ml;
salt – 1 tsp;
sugar – 1 tbsp. l.

Sequencing

First you need to do the test. Pour dry yeast, salt, sugar into a container with warm water and mix well. Cover the resulting mixture with cellophane or a cloth napkin, and leave the dough for a quarter of an hour in a warm place.
When the dough is ready, pour in sunflower oil and add flour, then knead into a soft and elastic dough.
Cover the prepared dough with a towel and leave in a warm place for 1 hour. When the dough has risen, you can use it to make a pie.
Rinse the vendace and remove scales.
Grease a frying pan with olive oil, then heat it on the stove and fry the vendace for about 3-5 minutes on each side.
Take the cooled fish apart, removing the backbone and entrails.
Peel the potatoes and cut into thin slices.
Cut the onions into thin half rings.
Divide the yeast dough into 2 equal parts.
Grease the bottom of the mold with vegetable oil and distribute one part of the dough. Place potatoes and butter on top of the dough, then onion, chopped parsley and peeled vendace. Place chopped green onions on top of the vendace, then cover with the second part of the yeast dough and seal the edges.

Brush the formed pie with yolk and bake at 200C for about 30-35 minutes.

Salting vendace at home

Salting such fish has some subtleties. Thus, the carcass is not washed or cleaned before dry salting, so that the product does not spoil ahead of schedule.

The whole fish is salted with a minimum amount of spices so as not to overpower the delicate fishy taste.

There are two recipes for salting fish: dry and spicy salting.

Method 1. If you use the Karelian salting recipe, you will need a 12-liter bucket, 1 kg 800 g of salt and, of course, vendace itself. Pour a little salt into a clean bucket and place the fish in layers, each of which is also sprinkled with snow-white crystals. We put pressure on top and put the bucket with the contents in the cold. Before use, vendace must be soaked in water for several hours.
Method 2. For spicy salting, the carcass must be washed and gutted. For 1 kg of fish you will need half a liter of water, seven black peppercorns, 60 g of salt, two bay leaves, 15 g of granulated sugar and the same amount of coriander. Place the fish in a food container and fill it with hot brine made from water and spices. We put a load on top and salt the snack for 2 to 4 days.

In an autoclave

Vendace sprats are prepared at home and at the same time sterilized in a culinary autoclave. The product in a tightly sealed container is exposed to high temperatures - over 100°. The pressure inside the machine will keep the cans sealed.

Ingredients

A glass half-liter container is optimal for canning sprat. The products in the table are designed for 6 such cans.

Vendace, peeled, without head	2.4 kg
Water	600 ml
Salt	3 tbsp. l.
Unrefined sunflower oil	400 ml
Dry onion peel	from 7-8 bulbs
Regular black tea for brewing	2 tbsp. l.
Dry bay leaf	7 pcs.
Black pepper	20 peas

Step-by-step cooking process

Before starting to process the products, the jars are washed with hot water and soda, the lids are sterilized for 2 minutes. The vendace is thoroughly cleaned, freed from heads and entrails, black films; washed.

Pour water into the pan and bring to a boil.
Pour in the tea leaves, clean onion peels, and spices. Boil for 15 minutes, then remove from heat. Leave to infuse for 20 minutes.
The resulting solution is filtered, salt is added, and stirred.
Place the fish vertically in clean containers; this must be done quite tightly.
Each jar is filled with infused liquid, not reaching the “shoulders” 4-5 cm.
Next add oil on top. Leave 2 cm to the level of the lid.
The jars are hermetically sealed. Then shake lightly to mix the oil, spices and liquid.
The containers are placed in autoclave cassettes, placed in the device, and filled with warm water.
The water level in the autoclave should cover the lids of the jars by 4 cm.
At 110° in a pressure autoclave, the sprats will be ready in 45 minutes. In a conventional sterilizer at the same temperature, the dish is kept for 60 minutes.

Preservation and storage rules

After the end of the time allotted for cooking, leave the autoclave closed until it cools completely and slowly reduce the pressure. Jars with homemade sprats are taken out of the device and stored at 5-17° in a dry place. The shelf life of canned food is no more than six months. Opened sprats are stored in the refrigerator for 24 hours. After freezing, the product is not suitable for consumption.

Serving rules and decoration

In addition to serving the fish delicacy with a side dish, there are many recipes for salads and cold sandwiches. To prepare the salad, chop sprats, pickled cucumber, add canned corn, and homemade mayonnaise. The mixture of ingredients is placed in baskets made of unleavened dough and decorated with fresh dill.

Salted vendace

What could be simpler than freshly salted fish? Cleaned, salted and the appetizer is ready! Connoisseurs know how tasty salted vendace is, the recipe for which we offer. So, you need 20 minutes of time and the following ingredients:

Vendace - 400 g.
Salt - 400 g.
Ground black pepper.
Allspice.
Bay leaf.
Garlic.

Preparation:

We clean the vendace - always fresh - from scales and entrails. There is no need to pre-wash it. If the fish is caviar, then it is better to leave the caviar, because when salted it is delicious - you will definitely appreciate it.
We take a vessel suitable in size (to the volume of the fish). An even layer of salt is poured onto the bottom - not too thick, but not thin either. Salt is mixed in advance with ground black pepper, allspice (slightly crushed) and broken bay leaf - this is how we get a four-in-one spice.
We lay the fish in even layers, one next to the other - tightly. You can put cloves of garlic in the spaces between the carcasses - this will make the brine solution more piquant and the fish more flavorful. Sprinkle the layers with our pepper-salt mixture.
The last layer should also be made of salt.
We place the fish in such a salt coat under pressure and put it in a cool place - maybe in the refrigerator. Very soon, juice will form in the vessel, in which the vendace should remain for at least 36 hours.
The vendace will be ready for use after you wash it to remove excess salt and dry it. Prepared fish should be stored in the refrigerator. This is how salted vendace is prepared, the recipe for which is presented here. Let's see what other dishes can be prepared from vendace.

What dishes can be prepared from delicious vendace fish?

Vendace is a small fish that looks like a herring to many people, but it is smaller in size. You can prepare different dishes from it, but for this it is important not only to know the recipes, but also to choose the right fish. The carcass should be elastic and have a shiny skin. You definitely need to look at the eyes of the fish - they should not be cloudy.

Fried raba is the most popular dish. Vendace has its own original taste, so there is no need to use any additional ingredients.

To prepare this recipe you need to take the following products:

1 kg of fish;
5 tbsp. spoons of rye flour;
0.5 teaspoons each of salt and a mixture of peppercorns;
3 tbsp. spoons of vegetable oil.

First, you should thoroughly rinse the carcasses in running water. If scales remain, they need to be removed. It is important to clean the fish and rinse it again;
Take a mortar and pound the mixture of peppers and salt. Mix the spices with the flour and mix well;
Carefully roll the carcasses in the resulting mixture and fry them in hot oil until golden brown. It is recommended to serve with vegetables.

This recipe for cooking fish in Siberian style has been known for quite a long time. The time to spend on this dish is 1 hour.

To prepare 4 servings, you need to take the following products:

0.5 kg of fish;
5 potatoes, carrots;
3 tbsp. spoons of vegetable oil;
225 g mayonnaise, spices;
1 tbsp. a spoonful of chopped dill, onion and salt.

We start cooking by processing the vendace. It must be cleaned of scales and entrails, and then rinsed thoroughly in running water;
Potatoes should be peeled, washed and cut into small slices. Add half of the prepared mayonnaise to it and add spices for potatoes or use your favorite spices. Mix everything well so that the pieces are covered on all sides with sauce;
Peel the onion and cut into half rings, but grate the peeled carrots on a coarse grater;
Take a mold and grease it with oil. Lay out the potatoes, onions and fish, and spread the remaining mayonnaise on top and sprinkle with spices for the fish. You need to cook in the oven at 200 degrees for 40 minutes.

Small salted fish is an excellent stand-alone snack, but it can also be used for other dishes. Everything is prepared simply, so anyone can handle the process.

For this recipe you need to take the following products:

400 g of peeled fish and the same amount of salt;
black, allspice and bay leaf.

Take a flat-bottomed container and pour an even layer of salt into it;
To salt fish, rinse it in running water, dry it with a paper towel and place it tightly in a container with the belly up. Make several layers, not forgetting to sprinkle them with salt. Add broken bay leaf and crushed pepper;
Place a board on top and place pressure on it. Place everything in the refrigerator for 36 hours. After this, remove the fish and rinse it in running water to remove excess salt.

Rich fish soup

You can make a light fish soup from royal vendace. Minimum cost and time, and you have an appetizing and tasty lunch on your table. If you don’t know how to cook vendace fish, read our recipe.

Ingredients:

vendace:
onion and carrot;
salt, spices, herbs;
bay leaf, allspice;
50 ml vodka (if desired).

Cooking method:

Place a pan with water, potato cubes and carrot sticks on the stove. Don't forget to salt its contents, add bay leaf and allspice.
As soon as the water boils, cook the broth for 15 minutes, and then add the fish pieces and onion cut into half rings.
Add vodka (if desired) and cook the soup over low heat so as not to destroy the delicate structure of the fish.

Remove the fish soup from the stove, add chopped herbs and let the soup brew for 20 minutes.

Vendace fish: interesting facts

A few facts about this unusual fish:

the image of smoked ripus is on the coat of arms of Pereyaslavl-Zalessky;
vendace from Lake Pleshcheyevo was used to prepare dishes for the royal table. For attempting to unauthorizedly catch or sell “royal” fish, the death penalty was imposed;
vendace fish was an invariable part of the coronation dinner;
Vendace fish dishes are an important part of Finnish cuisine. It is especially tasty when fried (the Finns use a mixture of rep oil and butter, which significantly improves the taste of the dish.

Kilets is an incredibly tasty fish. Due to its excellent taste, it is bred artificially in ponds.

Recipe for vendace baked with potatoes in the oven

Total time: 1 hour 10 minutes
Recipe for: 8 servings
Calories: 95 calories
Difficulty: Easy recipe
National cuisine: Author's

Ingredients:

Vendace – 1 kg
Potatoes - 500 g
Onion - 2 pcs.
Vegetable oil - 30 ml
Salt - to taste
Pepper - to taste

How to cook:

Wash the potatoes, peel them and set them to boil. Cook until half cooked. Drain the water, once the potatoes have cooled, cut into rings. While the potatoes are cooking, let's prepare the vendace. We clean it of scales and, by cutting into the abdomen, remove the entrails.
Peel the onion and cut into rings.
Grease the mold with vegetable oil, add vendace, salt and pepper. The next layer is onion, place potatoes on it, it also needs to be salted and peppered.
Cover the pan with foil and place in a preheated oven for half an hour. At the end of cooking, remove the foil and let the potatoes brown. Vendace baked in the oven with potatoes is ready!

Pie with vendace

For all lovers of fish dishes, we offer a recipe for a delicious pie with aromatic vendace meat filling. You can use any dough for baking: yeast or puff pastry.

Ingredients:

vendace (400 – 450 g);
salt pepper;
800 g yeast dough;
onion;
three potato tubers;
yolk.

Cooking method:

You can use boiled or fried fish for the filling, but the dish with the latter option turns out tastier. To do this, simply fry the fish in oil until golden brown, and then cool the finished vendace and remove the bones.
Place some of the dough into a greased pan, add potato slices and season them with salt and pepper. Then add the fish and cover the filling with the remaining dough.
Lubricate the surface with beaten yolk, give the dough time to rise a little and put the dough in the oven for 30 minutes, temperature – 180°C.

Vendace caviar can also be deliciously prepared. For example, pickle. To do this, you just need to beat the caviar with a fork to free it from the shell, and then mix it well with salt. Traditionally, 5 g are taken per 100 g of product. The composition is stirred until white foam appears, then transferred to jars and refrigerated for 6 hours.

Steamed royal fish in a slow cooker

Despite the fact that vendace belongs to the salmon family, its meat is considered a low-calorie dietary product. Therefore, for those who adhere to a strict diet, we recommend steaming fish in a slow cooker.

Ingredients:

vendace;
lemon;
salt, pepper, seasonings.

Cooking method:

Season the fish carcasses with spices and lemon juice and leave to marinate for half an hour.
Place the pieces on the wire rack and don’t forget to pour water into the bowl. For flavor, you can add a few peas of allspice and a bay leaf.
Turn on the “Steam” mode, set the time to 30 minutes and wait for the sound signal.

Fishing for vendace

Siberian vendace

The most interesting is winter fishing. From the ice, vendace is caught using a garland, a jig and a hook. The nod is given firmly. Fishing takes place at a depth of more than 20 m, so in windy weather there is nothing to do on the ice without a tent. Where vendace is found, locals set up houses on the pond and fish comfortably.

Homemade sprats in oil

Homemade sprats are much tastier and healthier than store-bought ones. If desired, they can be easily prepared from vendace.

You will need:

1 kilogram – fish
1 cup – sunflower oil
Salt - to taste
0.5 cups – strong black tea

How to cook:

1. The fish is washed and cleaned. Place in a large saucepan. Salt the fish in layers. Tea is poured. Pour in oil until it covers the fish. Simmer over high heat.

2. When the liquid boils, reduce the heat and cook for 2-3 hours over low heat. There is no need to close the lid. After the sprats have cooled, they can be eaten.

Calorie content per 100 g. – 234 kcal

Bon appetit!

Vendace soup

You can prepare fish soup quite simply. It cooks in half an hour

according to the following recipe:

Pour water into a container and boil.
Drop in three diced potatoes. The water should boil again.
Add chopped fish and onions. Cook for another 20 minutes.
6 minutes before the end of the cooking process, add any pepper and salt. You also need to add 3 bay leaves.
Place fresh herbs on plates before serving.

The pie-pie will have an exquisite taste with this fish. It is recommended to serve it to the ear.

Dried vendace

It is very tasty smoked and salted. But the dried vendace looks elegant and appetizing in the photo. You can dry it at home

according to the following recipe:

Vendace is able to provide adequate nutrition to brain cells, muscles and heart. Magnesium and histidine are elements that stimulate the functioning of not only the immune system, but also the nervous system. The nutritional and beneficial properties of fish are not lost during any processing.

Vendace is one of the Finns' favorite fish products. Fish dishes are always placed on the festive table. And for street celebrations they are fried in Finnish olive or rapeseed oil

, having previously rolled the fish in flour.

It has no contraindications for use. But people who are prone to allergic reactions to food need to be careful.

Vendace fish and delicious recipes from it