How to cook chub deliciously - cooking recipes

Chub recipes

Today in cooking there are many ways to process fish; it can be used to prepare boiled, fried, dried, smoked dishes, as well as baked in the oven and used to make cutlets, as well as canned food. However, not every recipe can be called truly successful, and the dish is tasty and capable of surprising even inexperienced lovers of fish delicacies. Below are the most popular ways to cook chub at home, and also describe how to prepare the product with maximum health benefits.

Why should the chub be released?

Photo: Gennady Shelyag.
For many fly fishermen and spinners, the chub is the most attractive hunting object.

This is a sharp, strong, hardy and unpredictable fish.

In Central Russia, where trout and grayling are scarce, it is the chub that occupies the niche of the most athletic and interesting fish.

You can also say that this red-feathered robber is growing slowly.

In this case, catch-and-release fishing has a very positive effect on its population.

I watched quite a lot of videos on the Internet about fly fishing for chub.

When you start to get acquainted with his fly fishing, you can’t help but want to see how others do it.

I watched a lot of interesting videos to expand my knowledge. Many fly fishermen approach fishing very creatively and use a wide variety of techniques, techniques and fishing tactics.

But what catches your eye at first glance. In approximately only 30% of the videos, the process of catching and catching fish ends with the fish being given freedom.

Read the material “A bear on a tree is a gift from the taiga”

Moreover, I can say from experience that the process of letting go, filmed on video, is the most effective part of any fishing video.

And if this was not removed, it means that the fish were simply not released. Moreover, “talented” cameramen do not film the process of placing fish in a fish tank or in a plastic bag. They are uncomfortable doing this, they are embarrassed by it.

This means that somewhere deep down in their souls they understand that they are not doing exactly the right thing. Perhaps the desire to bring home fish overpowers other impulses.

There is probably no need to re-educate fishermen with established views and points of view on fishing. But look at this.

The cost of equipment, including expensive fly fishing equipment, amounts to tens and sometimes hundreds of thousands of rubles. If you add to this the cost of waders, jackets, boots, thermal underwear and other bells and whistles, then you get a tidy sum.

And what about expensive rafts, and how much does it cost just to get to good fishing spots? Do fishermen who are willing to spend such sums have a shortage of food?

And isn’t the pleasure that a fish gives while catching and playing it worth it to do the nice thing after receiving all this? This is my opinion, but each of you, my dear readers, of course, can have your own opinion.

So that my article does not turn into reading a moral about kindness and creativity, I want to touch on the techniques and tactics of catching chub during the transition period from spring to summer.

Since the beginning of the season, I have been lucky enough to go on several fishing trips in a row, every week. As the weather became warmer, the water temperature rose, insects began to fly out, and the red-finned predator changed its sites.

Read the material “How to catch a passive chub”

The very first trophies I caught were completely picky about the choice of fly and stood in coastal quiet areas, saving energy. The main tactic was to catch as many of these places as possible.

To be completely sure that the next place was checked, it was necessary to dry fly 2-3 times using the “free swim” method. Then it was necessary to splash down the fly several times in the intended parking area. After all this, check out the last weapon - free swimming with small strips.

If all this did not work, you could safely move on to a new place.

With each new fishing trip the situation changed and these tactics had to be transformed. The fish became picky about the choice of flies. I had to use smaller flies.

In addition, a tactic often worked in which the fly splashed down repeatedly at points not distant from each other. It seemed that the chub simply swam to watch this show, but understood that it was not worth grabbing these flies.

Then, at a certain moment, the same fly, landed once again more beautifully, was followed by a powerful exit, and a worthy trophy was hooked.

Read the material “The Sense of Animals in Half the Wind”

There were times when my importunity led to the fish moving from standard places downstream and becoming very close to the shore. There she continued to leave circles on the surface, characteristic of fish feeding under the surface.

The strangest thing was that the chub, driven away from its resting place in this way, in a new place, with a successful presentation of the same dry fly, greedily grabbed it.

I even began to develop a whole philosophy of behavior for the red-finned owner of fast jets.

The most interesting thing was that no matter how much I tried to predict the behavior of the fish, every time it became unpredictable for me. Perhaps one of the regularities is that the closer to summer, the more finicky the chub becomes.

Most likely, this is due to the appearance of greater abundance and greater variety in his diet.

Read the material “Mid-Spring Surprises”

Or maybe you shouldn’t try to make the fish’s behavior predictable?

Maybe we should make our attitude towards nature and the fish stocks of our water bodies predictable?

Gennady Shelyag April 20, 2021 at 14:03

Chub in the oven with potatoes

There are several ways to get rid of the characteristic odor:

• Rub the prepared carcasses with salt and wait 15 minutes;
• mix lemon juice, squeezed garlic and salt and grate the fish;

To deliciously cook chub in the oven, you need to take the following products:

• fresh fish carcasses – 1 kg;
• onions – 2 pcs.;
• potatoes – 1.2 kg;
• egg – 1 pc.;
• cream – 1 tbsp;
• herbs, dill, spices.

For this recipe, the heads are not cut off, only the gills are removed. Then:

1. in a washed and dried carcass, shallow cuts are made on the sides to cut small bones;
2. rub with herbs and spices;
3. vegetables are cut into circles;
4. make a potato pillow in a greased form and salt it;
5. put a chub, inside - sprigs of dill, on top - circles or onion rings;
6. bake in an oven heated to 190 degrees until browned;
7. The eggs are mixed with cream, lightly salted, the contents of the mold are poured in and baked for another 7-8 minutes.

The finished dish is served directly in the form. Separately, they offer salad or sliced ​​vegetables (tomatoes, cucumbers).

Chub in cream

If the previous method, how to cook chub in foil, captivates with its simplicity and satisfying result, then how can you amaze your friends at the holiday table if the fishing catch often consists only of this fish? Let's cook chub in cream, seasoned with exquisite spices and marinated in a spicy marinade!

• Chub - 3-4 larger carcasses,
• vegetable oil - 2-3 tablespoons,
• butter - 1 tablespoon,
• corn flour - 2 tablespoons,
• cream or sour cream 25% - 1 cup,
• white wine - 2 glasses,
• dried thyme, sage leaves, dried chili pepper - ½ teaspoon each,
• nutmeg - 1/3 teaspoon,
• salt and pepper - to your taste.

• Number of servings: 6-8;
• Cooking time: 1.5-2 hours.

The chub must be gutted and decapitated. We don't need fins either, so we cut them out. If the scales have not fallen off on their own before, lightly scrape them with a knife, then thoroughly wash the carcasses and cut them in half. Place the chub pieces in a deep container. Sprinkle them with salt and rub them inside. Add pepper and a little nutmeg, pour in one glass of white wine. Our fish should sit in this mixture for an hour to marinate and acquire an exquisite taste.

Then heat the frying pan. At the same time, you can preheat the oven to 190 degrees and unwind the food foil - now cooking will take about 30-40 minutes. Heat vegetable oil in a deep frying pan and add butter to it. Dredge the marinated chub pieces in cornmeal and lightly sprinkle with dried herbs. Fry until golden brown on both sides and carefully place on foil folded in half. In a frying pan with the remaining oil, heat another glass of wine. 5 minutes are enough for the alcohol to evaporate and the wine itself to mix with the oil. Add spices and cream (sour cream), stir and let it boil. While hot, spoon onto the chub pieces, then cover with a second layer of foil and seal tightly. Place in the oven for 20 minutes, then remove and let cool slightly. Open the foil and serve with lemon, sour cream or any favorite side dish.

If you have already tried our chub dishes in the oven in foil, it’s time to try new recipes:

• white bream in a slow cooker,
• crucian carp in a slow cooker,
• carp fillet in the oven.

Good day to all! We all cook fried fish and leave the heads and tails. I mean from those housewives who buy huge fish. For example, I don’t accept small things and buy large mirror carp, since, in addition, I don’t like cleaning fish. Heads and tails can also be fried, but I love these fish leftovers in various dishes - in already, jellied or aspic. Although I don’t understand what the difference is between jellied meat and aspic. But okay, let's prepare the aspic. By the way, if you exclude gelatin from this recipe, you will get an excellent tender soup.

Let's cook. I have 4 fish heads and 4 tails left. I purposely leave more fillets, since sometimes the heads are frozen and naturally I will need the meat part of them. But now we cook from fresh heads and tails.

We take a saucepan or cauldron; I prefer to cook in a cauldron. We add the heads and tails, fill them with water and put them on low heat. Bring everything to a boil and carefully remove the foam so as not to accidentally mash the heads and tails. Cook everything until done, which means until the foam no longer separates.

This is what fish broth should look like. But note that it is not salty. Now take a large slotted spoon and carefully remove the heads and tails from the broth onto a plate.

Let the heads cool down and start taking it all apart. That is, we need to carefully, without bones, separate all the meat. If you have poor eyesight, put on glasses and look again at the separated meat for small bones.

Well, this is what we got. Personally, after I sort out all the heads, I’m almost full for the whole day. Here, as they say, you'll get drunk.

Now take 10 grams or 4 gelatin plates, soak them in water and wait for it to swell.

The gelatin is ready and we add it to the broth, where we throw the meat from the heads and tails. And now we start adding salt to taste. Finally, add a tablespoon of turmeric and bring everything to a boil.

We ended up with a beautiful rich broth.

Pour everything into plates and place in a cool place.

Bon Appetit everyone! Cooking time: 2 hours. Approximate cost per serving: 1 rub. Is this a good recipe?

Ide, the closest relative of carp, is found both in rivers and in standing reservoirs. Large specimens may have a specific muddy smell; this must be taken into account when preparing.

To get rid of this deficiency, after pre-treatment, the fish needs to be soaked in salt water for one to two hours. The brine can also be acidified with lemon or vinegar, this will improve the taste of the fish dish.

Chub royally

So, we prepare the chub royally as follows. We take a fish, clean it of entrails and scales. We cut off the tail and fins, but do not touch the head. Personally, I think the head is the most delicious part of any fish.

1. Pour lemon juice over the cut fish, sprinkle with salt and ground black pepper. After this, leave for 30-40 minutes in the refrigerator so that the chub marinates. After this time, we wash the chub under running water, pat it dry with a towel and cut it into portions.
2. At the next stage of cooking, heat the vegetable oil in a frying pan, to which you should add a little butter. This will make the fish meat less lean. Throw pieces of chub into boiling oil. The fire must be very strong. The goal is to sear the fish superficially, but not cook it until it's done.
3. Having taken the chub pieces out of the frying pan, put them in a fireproof container. Fill all this beauty with cream on top. It is advisable to use cream with the highest fat content. After this, place the container with the fish in the preheated oven.
4. Turn on low heat and leave the chub in the oven for one and a half to two hours. Slow simmering over low heat will make the small chub bones completely unnoticeable. Lean meat will be soaked in heavy cream and take on a completely different taste.

I assure you that when you try this dish, you will not regret the time spent preparing it.

Related fish

There is a double classification of the species. A more radical taxonomy assigns the taxon to the genus of the same name called Squalius dobula Heck, which includes more than 40 species forms. If we consider the chub as a fish of one of the subtypes of the dace genus (Leuciscus cephalus), one can easily trace the biological relationship with other representatives of the freshwater ichthyofauna.

When classifying the chub as a member of the taxon Leuciscus, it is possible to trace a lineage with several known fish - ides and dace. The greatest difficulties for inexperienced fishermen are associated with identifying an adult chub and an ide, which are similar to each other and often have the same color due to the common habitat conditions. To accurately distinguish these two types, it is enough to know a few exterior nuances (see table):

It is also problematic to distinguish a young chub from a dace. Here you cannot focus on the size and color of the scales due to the close values ​​of these characteristics (44-46 versus 46-52). It is more convenient to compare the shape of the anal fin: in the dace, like the ide, it has a concave edge, in the jumper it is a semicircle.

To learn more:

Burbot: what kind of fish is this?

Types of chub

The typology of the genus Squalius has a complex structure due to the many endemic forms, including small ones, which are suitable for keeping in a freshwater aquarium with a volume of 150-200 liters (dH 10-18, t +12-20°C, pH 6-8). The most interesting varieties of chub include:

1. Caucasian (Kalinka Afipskaya) - grows up to 15-18 cm.
2. Agdamskaya is a small species with a body length of 13-15 cm, living in the Nagorno-Karabakh Republic.
3. Anatolian - lives in freshwater lakes of the Asian part of Turkey (the historical name of the territory is Anatolia).
4. Croatian - inhabits the rivers of Southern Europe and the western Balkan Peninsula (Bosnia and Herzegovina, Croatia).

In addition to the common chub, Caucasian chub is also caught in Russia, which inhabits the rivers of the Azov and Caspian basins (Terek, Kuban, Afips, Psekups, Kuma, Zolka, Podkumok).

Rich soup of heads

The more heads, the richer the broth will be. In addition to them, for the fish soup you will need to take:

• 2-3 potatoes;
• 1 carrot;
• 1 onion;
• 2-3 boiled eggs;
• bay leaf, pepper, dill, salt.

Preparation:

Heads without gills, onions and carrots cut into 4 pieces are poured with water, quickly brought to a boil and then cooked over moderate heat for 25 minutes. Before boiling, remove the foam and add spices, except dill. After the specified time, strain the broth and cook the chopped potatoes in it. Grate the carrots and eggs on a coarse grater and place them in the fish soup 3-4 minutes before they are ready.

Sprinkle the chub soup with chopped dill and serve in portions in bowls, the heads separately on a flat plate.

Habitats and lifestyle

The chub fish is a heat-loving representative of the ichthyofauna; it is not able to withstand harsh winters, therefore it is not widespread beyond the Urals. It thrives in such warm rivers as the Dnieper, Volga, Oka, Don, Kuban and their numerous tributaries. It should be noted that it is highly sensitive to the oxygen regime and water purity, which stagnant bodies of water cannot boast of. Lake populations form only in large reservoirs and remain exclusively near the mouths of inflowing rivers and canals, where there is at least some current. In a reservoir, the chub chooses areas with a hard rocky, sandy, pebble or clay bottom, often stands under steep ridges, and likes to hide in the shade of trees overhanging the shore. It can be found in various secluded corners of the river, where it is possible to hide from large predators and calmly wait for prey.

Like many other species, smut has its own distinct biological cycles. It winters in deep holes. In the cold season, its feeding activity is reduced to a minimum; bites are possible only at the very beginning of December, if it turned out to be warm, and in the last days of February, provided that winter has lost its ground ahead of time. With the arrival of spring, this fish is in no hurry to leave great depths, but is already beginning to slowly regain its strength. The more the water warms up, the higher the chub rises. It spends the hot summer in the upper horizons, concentrating near rifts, sand bars and other shallows bordering the depths. The autumn drop in temperature again presses it to the bottom, forces it to roll into the pits and prepare for the winter.

In a slow cooker with sour cream

A simple and delicate treat suitable for daily and special occasions. It only takes 40 minutes to prepare.

Components:

• a couple of fillets,
• onion head,
• 2 tbsp. l. refined oil,
• 3 cloves of garlic,
• a pair of laurel trees,
• dill greens - a bunch,
• coarsely ground salt and crushed pepper - optional.

For the sauce:

• 300 m meat broth,
• a glass of low-fat sour cream.

You can bake a delicious chub according to the following scheme:

1. Cut the fillet with diamond-shaped cuts, being careful not to cut the skin.
2. Chop the onion into cubes, also chop the garlic.
3. In the multicooker, select the “Frying” program and pour a little oil into the bottom of the bowl.
4. Fry the onion and garlic a little until golden. Season the fillet with salt and pepper and fry in a multicooker bowl for 3-4 minutes.
5. For the sauce, combine sour cream with broth and bay leaf. Pour the mixture over the chub and simmer for 5 minutes on the “Stew” program.
6. Serve fillet with sauce and salad mix. For fish, it is customary to use white pepper, lemon, garlic salt and rosemary with thyme

Fried chub (in a frying pan)

Compound:

• chub – 1 kg (carcasses weighing 150-250 g);
• lemon juice – 20 ml;
• refined vegetable oil – 40-60 ml;
• butter – 20-30 g;
• flour or breadcrumbs – 80 g;
• salt, ground black pepper - to taste.

Cooking method:

1. Clean the fish, gut it, rinse it well, and dry it with a napkin. Remove gills and fins. Make diagonal cuts on the carcasses (on the sides near the back). Rub the carcasses with salt and pepper, pour over lemon juice, and leave to marinate for 30 minutes.
2. Sift the flour and place it on a flat plate. Breaded fish carcasses in it.
3. Melt butter in a frying pan, add vegetable oil to it.
4. Place fish carcasses in a frying pan and fry them on both sides until an appetizing crust. You need to fry over medium heat without a lid, periodically turning the fish carcasses with a spatula so that they do not burn.

Read more: Mackerel in the microwave - step-by-step recipe with photos

If your prey is a large fish, it is advisable to fry it by cutting it into pieces. The principles and technology of preparation will not change.

With potatoes in the oven

An appetizing fish with a crispy fried crust and juicy flesh goes well with ruddy slices of hearty potatoes, resulting in an excellent complete dish for lunch or dinner.

Ingredients: 6 potato tubers, 1 chub weighing 1.5-2 kg, onion, coarse sea salt and pepper crushed in a mortar - to taste, a bunch of curly parsley or cilantro.

You will get juicy chub in the oven if you follow the steps. First clean the fish, remove the gills and wash the carcass. Spread the chub with salt. Divide the onion into pieces, add salt, sprinkle with pepper and mix. Send the onion into the fish belly.

Important! If onions are not welcome as a filling, you can replace them with lemon slices, sprinkle them with salt and crumble them with herbs.

Grease the pan and place the fish in the center. Grease the surface with oil so as not to dry out the skin. The coating will make it golden. Cut the peeled potato tubers into slices and arrange around the carcass. Drizzle vegetables with vegetable oil and sprinkle with salt and spices. Bake in the oven for 45 minutes until golden brown. Decorate the finished dish with a sprig of parsley, put cranberries or pickled corn in your mouth.

In beer

1. Cut the delicious gutted and washed chub into portions, place in layers in a saucepan, sprinkle with chopped onions, grated carrots and tomato pulp without seeds and skins.
2. Season with peppercorns, bay leaf, a pinch of coarse salt and granulated sugar.
3. Pour ½ cup of vegetable oil onto 1 kg of fish and enough filtered beer to cover the fish with liquid.
4. Also add a glass of sour cream to the preparation and simmer until done.

Serve the prepared treat with chopped herbs and shavings of hard cheese

Chub cutlets

Compound:

• chub fillet – 1.5 kg;
• chicken egg – 1 pc.;
• lard (raw) – 0.2 kg;
• stale white bread crumb (without crusts) – 150 g;
• milk – 120 ml;
• onions – 100 g;
• salt, seasonings - to taste;
• flour, refined vegetable oil - how much will be needed.

Cooking method:

• After cleaning and gutting the chub, cut it into fillets. Rinse the fish fillet, pat dry with a napkin, and cut into pieces. Pass through the meat grinder twice, using the attachment with the smallest holes.
• Crumble the bread into a bowl and pour warm milk over it. After 10 minutes, squeeze out.
• Peel the onions and cut the middles into cubes.
• Grind the onion and bread through a meat grinder, combine with minced fish, and mix.
• Break an egg into a container with minced meat, add salt and spices. Knead the minced meat. Beat it on the board to make it more dense.
• Form cutlets from the resulting minced meat and roll them in flour.
• Heat the oil in a frying pan, place the cutlets in it, fry them on both sides.

If you want the chub cutlets to be more juicy, you can pour a couple of tablespoons of water or broth into the frying pan and simmer the products for 5-10 minutes.

Lures and methods of catching chub

The main gear used is float and fly fishing rods, donka, and spinning rods. At the beginning of the warm season (end of April-June), fly fishing for chub with an artificial fly, chafer with torn off hard elytra, dragonfly, and grasshopper is very effective. Despite the strength and size of the fish, the float tackle should be as thin as possible; usually a monofilament line up to 0.2-0.25 mm thick and a thinner leash (0.15-0.2 mm) are used.

To learn more:

Taimen: a valuable fish of the salmon family

Since chub fishing takes place in the current, it is important to choose a stable and sensitive float with a long keel. A stick stick, drop or flat lollipop is ideal. The bait is bread crust or crumb, worm, insects, crayfish or shellfish meat, corn.

Spinning chub fishing with silicone baits, small wobblers, poppers, spinners and spoons gives excellent results. Donka fishing provides ample opportunities in cold water - this is a high-quality fishing of holes, dumps, and edges. Often live bait (bleak, gudgeon, verkhovka) is hooked.

Heh from chub

To prepare heh fish according to the Korean recipe you will need:

• fillet – 1 kg;
• 70% vinegar - 2 tbsp. l.;
• salt – 1 tbsp. l.;
• garlic – 4 cloves;
• vegetable oil – 70 ml;
• onions – 4 pcs.;
• soy sauce – 3 tbsp. l. ;
• coriander, paprika, fish seasoning - 1 tsp each.

Cut skinless fillet into 1 cm strips, mix with vinegar and salt, press lightly with a plate. After 20 minutes, the released juice can be drained, add half rings of 2 onions and squeeze out the garlic, mix and cover in the same way.

The dressing for this recipe is prepared as follows:

• fry the half rings of the remaining onions in a frying pan in oil;
• add all spices except soy sauce;
• Remove the heat, cover with a lid and let it brew for 6-7 minutes.
• Pour the dressing and soy sauce into the fish, stir and after 10 minutes, Korean-style heh can be served.

For those who like it a little spicier, we recommend using some hot red pepper in the recipe.

Homemade chub balyk

Compound:

• chub – 1 kg;
• coarse salt – 50 g;
• ground black pepper – 5 g;
• hops-suneli or other similar mixture of seasonings - 20 g.

Cooking method:

• Clean and gut a large chub, rinse, and fillet.
• Cut the fish fillets into pieces about 1.5 cm thick. Place in an enamel bowl or container.
• Separately, mix salt with pepper and spicy mixture. Pour into a container with pieces of fish. Mix with your hands. Cover with a plate and place a small weight on top (for example, a liter jar of water).
• Put it in the refrigerator. Salt for 3 days.
• Rinse the fish pieces well, dry them with a kitchen towel, and string them on a thick thread. Hang in a shaded and well-ventilated place for 2 days.

After the specified time, the balyk is ready for consumption. Its taste will certainly not disappoint you.

Useful properties of chub

Fish meat has high nutritional value (125-130 kcal per 100 g) and a pleasant sweetish taste thanks to the varied nutrition of maple. Despite the calorie content, chub dishes are easily digestible and do not slow down the metabolic process. The product contains many useful elements necessary for the normal functioning of the body:

• proteins (17.8 g), fats (5.6 g), ash (1.5 g);
• phosphorus (415 mcg), potassium (333 mcg), sodium (49 mcg);
• calcium (41 mcg), magnesium (29 mcg), selenium (12.6 mcg);
• vitamins B1 (0.12 mg), B5 (0.75 mg), B6 ​​(0.2 mg), B9 (15 mcg), B12 (1.53 mcg);
• choline (65 mg), niacin (1.64 mg), nicotinamide (4.97 mg).

In addition, fillet is rich in vitamin A (retinol), which provides comprehensive antioxidant protection.

Chub baked in parchment

This recipe is suitable for lovers of unusual dishes and delicacies, because not only unusual ingredients are used here, but also the baking method itself is not easy. We will bake the chub in parchment, but not as everyone is used to - in parchment.

Ingredients:

• 8 tsp. unsalted butter;
• 150 g cauliflower;
• 2 tbsp. l. ground garlic;
• salt and pepper to taste;
• 2 tbsp. l. lime juice
• 1 tbsp. l. ground mint;
• 4 chub fillets;
• 1 tsp. curry;
• 16 pea pods.

Recipe:

1. Preheat the oven to 180 degrees.
2. Cut 4 sheets of parchment into hearts. The width of each heart is approximately the width of a roll of parchment. Fold them in the center like valentines, then open them back up. Brush the exposed surface of each heart with 1 teaspoon of the oil, leaving the border untouched.
3. Using a very sharp knife, cut the cauliflower into small pieces. Place the cauliflower in a bowl with the garlic or onion and season with salt, pepper, a tablespoon of lime juice and 1 teaspoon of mint. Mix well.
4. Place the cauliflower on one side of each heart in a single layer, leaving the border clear. Do not rinse the bowl.
5. Place the chub in the bowl with the cauliflower and season with salt, pepper, curry powder and the remaining lime juice. Place carefully to coat each piece with seasonings. Place a piece of chub on top of the cauliflower. Sprinkle with mint and remaining oil (or coconut milk). Place 4 pea pods on each piece of fish.
6. Fold the empty heart half over the chub and vegetables, securing the edges with a series of overlapping folds. Start at the rounded end, working your way to the point by twisting it into a ponytail. Tuck your ponytail under your bun.
7. Transfer the parchment-wrapped fish to a baking sheet. Bake for 10 minutes or until the fish is cooked through. Let cool 4 minutes. To serve, cut an X into the top of each package. Peel the paper and decorate with mint sprigs or onion flowers.

There are hundreds of recipes on how to deliciously cook chub; here we have presented the most exotic and delicious ones.

You can safely experiment with ingredients, because chub can be combined with many vegetables, side dishes and spices.

In addition, do not forget about the marinade in which you should put the fish before cooking to remove the muddy taste. Dishes using chub will certainly delight you and will then decorate the table.

Chub baked with mushrooms

This Polish dish is sure to please. The combination of the incredible taste of chub meat and mushrooms will not leave even a true gourmet indifferent, because this is a really cool combination!

Ingredients:

• 1 chub;
• 300 g champignons;
• 1 onion;
• 2 tablespoons of oil for frying;
• 100 ml dry white wine;
• parsley;
• 100 g melted butter;
• salt and pepper to taste.

Prepare the fish. Remove the head, entrails and clean it. Then cut the champignons in half and the onion into cubes.

Season the chub inside and out with salt and pepper and set aside for 30 minutes. Then stuff with chopped parsley and place in a baking dish.

Place a medium frying pan over medium heat, add oil and cook the onion until translucent. Add the mushrooms and fry for another 5 minutes, add the wine and cook until completely evaporated. Season with salt and pepper and add to the fish in a baking dish.

Sprinkle with melted butter and place in an oven preheated to 180 degrees. Bake for 30 minutes, remove and serve, garnished with parsley.

How to cook chub in marinade

For this dish, you need to make a marinade, to which, in addition to salt, sugar, vinegar, pepper and bay leaf - traditional marinade components, you can add spicy and aromatic herbs and roots, lemon.

Ingredients:

• chub – 2 kg,
• chopped dill - 3 tbsp. l.,
• marinade – 1000ml.
• Ingredients for 1 liter of marinade:
• apple or wine vinegar – 500 ml.,
• water – 400 ml.,
• lemon – 1 pc.,
• onion – 1 pc.,
• sugar – 120 g,
• salt – 90 g,
• peppercorns – 5 pcs.,
• grated horseradish – 1 tbsp. l.,
• grated ginger – 1 tbsp. l.,
• carrots -50 g,
• bay leaf – 2 pcs.,
• mustard seed – 20 g,
• juniper berries – 5 pcs.

Cooking method:

1. Grate the horseradish and ginger, cut the carrots into slices. Squeeze the juice out of the lemon.
2. Place all marinade components in a saucepan and add water. Put on fire, when the contents boil, pour in vinegar and lemon juice. Bring the marinade to a boil, keep on fire for 1 minute, turn off and cool.
3. Prepare the chub: remove scales, rinse, gut and remove gills. Rinse again under running water and cut into pieces 4-5 cm thick.
4. Place the fish in a porcelain, glass or enamel bowl, sprinkle the pieces with dill, pour over the marinade, cover with a lid and put in the refrigerator.
5. The fish will marinate and be ready in 3-4 days.

If there is any marinade left, you can pour it into a bottle and store it in the refrigerator.

Chub baked in the oven

Chub is a very popular river fish; it is often used to make fish soup. If you have a large chub in your kitchen, I advise you to cook it in the oven. It turns out incredibly tasty and retains its beneficial properties to the maximum.

To prepare the dish we will need the following ingredients:

• one large chub - 500-700 g;
• parsley - 1 bunch;
• bulbs - 2 pcs.;
• several laurel leaves;
• sour cream - 150 g;
• paprika, salt, allspice, vegetable seasoning.