Taimen baked in the oven. Taimen cooking recipes

How to cook Taimen fish? and got the best answer

Answer from Ksenia[guru] TAIMENI is a genus of fish in the salmon family. Length up to 1.5 m, weigh up to 60 kg. 4 species, one in the rivers of the Korean Peninsula, 3 species in the rivers of Russia, in the Danube basin, from the upper reaches of the Volga to the Amur and the Sea of Japan, near Sakhalin Island. Prepare like any red fish. I like the following recipe... A large amount of carrots and onions are fried, placed in a saucepan, then the fish is cut into portions, salt and pepper to taste, and poured with mayonnaise. After 15-20 minutes the fish is ready.

Reply from concentrate

[guru] bon appetit

Answer from Yergey Ptichkin

Cooking process

So, before cooking taimen, you need to clear it of scales, clean out the organs, and cut off the head. The fish should be cut into medium-sized pieces and put them in a large saucepan, into which you need to pour about 4 liters of cold water. Place the dishes on the fire and bring to a boil over medium heat.

If you still don’t know how to cook taimen fish, then pay attention to this method, everything is presented here in as much detail and clarity as possible. The next step is to peel the onions, cut them into half rings and add them to the pot of soup. In addition, you need to add peppercorns, bay leaves and the required amount of salt.

When 30 minutes have passed since the soup began to boil, you need to add a small amount of dried herbs (dill) to it, and then cook the soup for another 5-10 minutes. It is important to note that the finished dish cannot be served immediately, because it needs about 6 minutes to brew. After this time, you can safely pour the soup into bowls and delight your loved ones.

How to cook?

To prepare fried taimen, you first need to clean the fish, as described in the very first recipe in this article, and then cut the carcass into thin pieces, the thickness of which should vary up to 4 centimeters. Famous chefs recommend frying this fish exclusively in a thick frying pan made of cast iron. If you don’t have such utensils, then you can easily use any other frying pan with thick edges.

It is important to note that you first need to melt the butter in a frying pan. Pour a small amount of rye flour into a bowl and roll each piece of fish in it before frying.

In addition, it will be useful to know that taimen needs to be cooked over medium heat and fried on each side until golden brown. You can prepare such a dish at home without any difficulties, spending 20-30 minutes of time.

Any housewife can also cook fish in the oven. The dish will turn out not only tasty, but also healthy. So, to prepare delicious baked taimen in the oven with creamy sauce, you need 2 kg of fillet, half a glass of low-fat cream, hard cheese, one large lemon, butter, mustard seeds, and other ingredients of your choice.

Cook together!

First of all, chop the parsley and dill, and you need to do this very finely. The fish fillet should be dried and wiped with a dry cloth. Don’t forget to salt it and grate it with herbs, and then each piece of taimen will need to be placed in a baking tray, which should first be greased with butter. Also, don't forget to top the ingredients with lemon juice and cream to make this sumptuous dish.

This recipe is very simple, but remembering it right away is not so easy. So, the oven needs to be preheated to 220 degrees. The baking tray with the fish should be placed there for about 20-30 minutes, after this time you need to take it out, sprinkle the half-ready dish with grated cheese and bake it for another 15-20 minutes in the oven at the same temperature.

Now you can cook taimen in the oven without any difficulties, but that’s not all we’ll teach you today!

Cooking process

First, the fish needs to be gutted, cleaned, and the gills removed. The next step is to sprinkle the taimen with coarse salt and grate it with ground black pepper, and all this should be done not only on the outside, but also on the inside.

After this, a small amount of salted dill and parsley should be added inside the fish. Place the taimen in foil and wrap it carefully. Please note that it is best to wrap the fish in two or even three layers of foil. Logically, the more layers of foil you use, the lower the chance of the fish burning. Now let the fish absorb the salt for 15-20 minutes.

It is important to note that this cooking recipe is suitable for both the oven and a regular fire. You need to bake taimen in the oven for 20 minutes at a temperature of 200 degrees. You will spend about 10-15 minutes baking in the coals of a fire.

Preparing taimen baked in mustard with breadcrumbs

After successful fishing, we assume that you have caught fast and strong taimen, you can start preparing it. There are many recipes, including taimen, which can be prepared in the same way as salmon, but below we will describe one of the most interesting dishes made from this fish.

We will need one taimen carcass. Then we clean it, gut it and remove the fillet on the skin; it is worth noting that by this time our oven has already been preheated to a temperature of about 180 degrees Celsius. After we have cleaned the fish, we cut it into pieces (steaks), the width of which should be 2 - 3 centimeters and the weight about 90 grams. After this, we put the chopped pieces together and make one serving from two steaks. After this simple operation, coat the portion with grainy mustard, and sprinkle bread crumbs, which were previously mixed with chopped parsley, on top of the mustard layer. Place a thin layer of butter on top of the bread crumbs layer. Be careful, salt and pepper are not used in this dish.

If you have performed all the steps described above and have not forgotten anything, put the fish in a preheated oven. You need to bake taimen for seven to eight minutes. After this time has passed, the fish can be served.

Hot and cold smoked taimen

There are two ways to smoke fish: hot and cold. But regardless of the method of smoking a particular fish, it is always stored in a cool place.

Hot smoked fish is made into a smoker, which you can buy in a store or make yourself, but we won’t talk about making a smoker, so let’s imagine that you bought it in a store.

Read also: Amur pike in winter

What does a smoker look like?

Usually this is a rectangular box, the size of which can be arbitrary; this box is made of stainless steel (stainless steel) or non-galvanized iron. The box should have a lid, either removable or hinged, and a grille, which should be attached at a distance of five to eight centimeters from the bottom. Of course, instead of a box, you can use a stainless steel bucket.

If you are going to cook hot smoked fish, then you first need to gut it, and the fish can be cleaned, or you can leave it in the scales, rinse well, rub with salt and leave for two to three hours so that it is salted. Then you need to lay a layer of alder sawdust on the bottom of the smokehouse; it is worth noting that birch and pine sawdust are not suitable due to the fact that during combustion they release too much resin or twigs; the height of the layer should be 1 - 2 centimeters. Then a juniper branch, which has previously been cleared of needles, and a bay leaf are added to the sawdust. Then, the fish is placed on the grill, and laid in such a way that the carcasses do not touch each other, and various spices can also be placed in the cut belly of the fish. Then the box is covered with a lid and put on fire. In about 15 - 20 minutes, depending on the size of the carcasses placed in the smokehouse, the fish should already be cooked. If you remove the lid and see that the fish is not yet sufficiently smoked, continue smoking until done. If the fish is ready, it should have a bronze-golden color and a pleasant but specific smell.

If you decide to cook hot smoked fish, it will require you to spend a significant amount of time, but the cooked balyk will not spoil for a very long time. It is worth noting that taimen turns out to be especially tasty when cold smoked. Before cold smoking, the fish are gutted and salted. After two days, the fish must be ventilated and then transferred to the smokehouse, while the smokehouse is a canopy or hut, which is surrounded by mossy turf. Then the smokehouse is heated with rotten aspen, and some fragrant herbs can be added, as well as juniper, cleared of needles. The smokehouse should always maintain very thick smoke, and its temperature should not exceed 40 degrees Celsius. Thus, the fish needs to be smoked for two days, more is possible. After cooking, the fish must be cooled and placed in a container with air access.

Cooking taimen while fishing

The most favorite food of Siberian spinning fishermen is boiled taimen heads. They eat everything - lips, skin, cartilage, brains. However, the eyes, or rather the frame of the eyes, are considered an unsurpassed delicacy. It is no coincidence that eagles and seagulls first try to peck out the eyes of salmon.

It is best to fry the fish in a cast-iron frying pan, first rolling thin (up to 4 cm) slices in rye flour. Fry in butter until tender golden brown. If there is no oil, collect all the taimen giblets in a can and place them near the fire. When the fat is rendered, pour through cheesecloth into a bottle. In terms of its beneficial qualities, it is superior to sunflower oil, and does not have at all that nasty smell that cod oil has, which has darkened the happy time of childhood for many fishermen. Taimen fat can be used to season porridge, pasta, potatoes, and also to lubricate the rowlocks of boats so as not to irritate them with squeaking.

If in a hurry you forget your frying pan at home, you can “bake” the fish. Graylings, small lenoks are selected, and taimen are laid along the ridge, salted from the inside and placed on a hot sizzling stone slab. After about ten minutes they turn it over. You can coat the fish with clay and bury it for half an hour under a fire - in hot sand.

For your fisherman's feast, don't forget to prepare boiled taimen. The fattest fatty is cut into pieces, poured with salt water and simmered for about twenty minutes over low heat. Seasonings include: carrots, parsley, onions, bay leaves, allspice and hot peppers.

Hot boiled taimen is served with baked potatoes and wild garlic salad, and cold ones are served with horseradish and vinegar or fried mushrooms, which anyone can easily pick up if they are not too lazy to take a few steps from the fire.

Fish giblets, according to the unanimous opinion of Siberian spinning fishermen, are an irresistible delicacy. From taimen and lenok they take the liver, heart, swim bladders, cleanly scraped stomachs - and all this is fried together until crisp.

“Taimen on a spit” is very good. Slices of salmon are strung onto a steel cleaning rod from a carbine and, sprinkled with fine salt and allspice, they are held over hot coals, turning from time to time and pouring melted butter on them. Eaten with wild green onions.

If you are very hungry, you can fry the whole taimen over a fire - just like in ancient times our ancestors roasted the carcasses of wild boars, deer, and saigas at hunting feasts.

It’s nice to drink timeshashina with tea brewed with lingonberry leaves, black currant branches or rosehip roots and berries. In spring you can brew with birch buds, and in summer with fireweed flowers and chaga.

It is advisable to load a couple of baskets of amber sea buckthorn onto a raft. At home you can make a wonderful liqueur from it, which will be especially pleasant to remember your Siberian travels with. And if you come across honeysuckle, immediately pick a pot full of these berries and place them in the most visible place of the “festive meadow.” When your stomachs begin to go on strike after the taimen feast, quickly run to the pot - honeysuckle will help out better than any pill.

Lightly salted grayling can be recommended for breakfast. You need to rub the inside of about two dozen excellent humpback salmon with fine salt and put it in an enamel pan overnight. The graylings are skinned with a stocking and served either whole or on flat birch logs, cut into slices, like a herring. No seasonings or side dishes are required - and it’s delicious without them!

You can also prepare jellied meat by boiling taimen heads, tails and swim bladders in a bucket for at least two hours. Then a second portion of heads and fins is boiled in the same broth, all the bones are removed, and the jaws with fangs are hidden in a backpack (they can successfully replace combs, which will certainly be lost in the first days of the journey). The wild garlic is crushed into jelly, poured into bowls and placed in a hole where there is permafrost, or in a cold spring. In the morning it is served with horseradish.

You can treat your friends to a great aspic. Part of the broth intended for jellied meat is made “crystal”; pieces of boiled taimen, grayling, lenok, whitefish and pike (for comparison) are dipped into it. It’s a good idea to garnish this dish with bunches of ripe lingonberries.

You should definitely try freshly salted taimen. Cut the side of the young cleaver into small diamonds and, sprinkle with salt, place in a glass jar. After three days, you get an excellent snack. You should also try pickled taimen. The marinade is cooked over a fire in the same way as housewives, not forgetting about sugar or bay leaves, cooled and dipped in slices of lightly salted salmon. It turns white and has an unusual taste. Some cooks pre-scald the time mixture with boiling water.

You can diversify your camping menu with hot smoked meats. They choose fish that are fattier, gut them, wash them and, after salting them, place them in birch bark troughs for five hours. Particularly large fish are cut along the back. In a steep bank, they dig a niche 70 cm deep, with a cross-section of 40 by 50 cm, lay out the fish on poles and light a fire under it. They drown with aspen stumps, rotten wood, and willow brushwood. After two or three hours you can feast. Beer lovers will not miss the opportunity to bring Siberian roach - dried grayling. After the usual salting, hang them out, expanding the peritoneum with sticks, and let them dry in the wind. Taimen and lenok should be dried gradually, not kept in the sun for a long time, because their meat is very tender and easily falls off the bones.

Among salmon fish, the taimen fish can be called a giant: it lives - if possible - for more than 30 years, and grows throughout its life. In Russia, taimen is found in different regions - from the Russian north to the Far East; there is it in Altai and Kazakhstan. Nowadays, the largest taimen is considered to be weighing about 60-80 kg, but previously larger individuals were also encountered: for example, in the 40s of the 20th century, a two-meter taimen weighing more than 100 kg was caught in one of the rivers of the Krasnoyarsk Territory. Modern large taimen can knock a person out of a boat with a blow of their tail, so fishing enthusiasts should be careful - even experienced fishermen cannot always cope with them.

The color of taimen is bright silver, with spots, but during the spawning period its skin acquires a copper-red color. Most of all, this fish likes to live in northern rivers, and especially in large ones, but it is not found in the Arctic Ocean - the polar summer is not suitable for feeding.

Taimen, like other salmon, is a commercial fish, and it is prohibited to catch it without permission. It is sometimes possible to obtain permission, but not in all regions; Amateurs are given permission by the relevant local authorities - usually taimen are caught using a spinning rod.

Taimen fish - what kind of product is it, recipe for baked, smoked, dried and fried fish

A well-known Siberian proverb has been preserved: “The owner of the forest is the bear, and the owner of the river is the taimen fish.” This is a large and strong river predator that lives in fresh water bodies; its meat is classified as salmon. It is rare and tasty, which makes it especially valuable for chefs. There are many recipes; from this list it is easy to choose unusual ones that will suit your taste.

Taimen - what kind of fish?

Even among large salmon, taimen is a fish of gigantic size. Considering that she lives for more than 30 years, and grows all her life, you should not be surprised at the dimensions - from 60 to 80 kg. Tens of years ago, individuals weighing more than 100 kg were encountered; this species is found in the Far East, Altai and Kazakhstan. When purchasing, you need to pay attention to the type of fish; fresh fish is frozen in even rows.

What is taimen fish - description:

The color is bright silver, with spots, and during spawning it changes to copper-red. That’s why Siberians call it red pike.
The head is flattened from the sides and top, similar to a pike.
The teeth are sharp, curved inward.

Contains many useful substances:

fatty acid;
protein;
vitamin PP;
sulfur, chlorine;
nickel and molybdenum.

Taimen fish - cooking recipes

Middle-aged fish is considered the most nutritious, but years do not affect the taste. Taimen fish - preparation is not at all complicated, it is easy to fry and bake, like other types. The best way is considered to be moderate salting, which preserves valuable substances; such meat is used for appetizers and salads.

Hot dishes include wild garlic, mushrooms, tomatoes, hard cheese, potatoes, boiled eggs, cherry plums, capers; cold dishes include vinegar with horseradish, fried mushrooms, apples, and hazelnuts. Pasta and porridge are good for dressing. But Siberians also have signature dishes that are definitely worth trying:

Crystal broth. Boil the heads and fins over high heat for 15 minutes, strain, add raw chicken protein and a spoonful of pressed caviar, which makes the liquid transparent. Season with dill and hot pepper. Used for fish soup or served with crackers.
Boiled heads and innards with seasonings, grilled or boiled.
Boiled fish with spices and herbs.

Taimen fish in the oven

The most famous dish is taimen fish in the oven; recipes differ in additional ingredients and spices. Steaks can also be baked with vegetables; an excellent addition is an oil-lemon dressing. You can add mustard seeds, adjust the amount of salt and pepper, and sprinkle with ground breadcrumbs and herbs. Fish served with almonds has an original taste.

Ingredients:

fish – 1 kg;
flour – 100 g;
butter – 200 g;
almond petals – 70 g;
lemon – 1 pc.;
parsley – 0.5 bunch;
asparagus stalks – 10 pcs.;
black pepper – 1 teaspoon.

Preparation

Thaw the steaks, chop the greens.
Roll the pieces in flour seasoned with pepper and salt.
Fry for 3-4 minutes. on each side.
Transfer to pan, bake for 10 minutes.
Toast almonds in a dry frying pan.
Melt the butter, add lemon juice and parsley.
Place asparagus on the fish and simmer for another 10 minutes.
Taimen fish served with dressing and almond topping.

Baked taimen

Considering that this species is mined in distant lands, it can only be bought fresh frozen or chilled. There is a chance to enjoy it fresh only in Siberia, where housewives often bake taimen and fish - cooking in foil over a fire will make the taste more expressive. Spices include mustard, rose hips, pepper, and dill. If desired, you can use lemon slices or lemon juice.

Ingredients:

fish – 2 kg;
dill – 0.5 bunch;
parsley – 0.5 bunch;
black pepper – 1 teaspoon.

Preparation

Mix salt and pepper.
Soak the greens in salted water for 20 minutes and chop.
Process the carcasses, grate them inside and out.
Stuff with herbs.
Wrap in 2-3 layers of foil.
Salt for 15-20 minutes.
Place on the coals and press down with a burning firebrand.
Cook for 20 minutes, turn over when cooled slightly.

Smoked taimen

Smoked meat is considered a delicacy; taimen fish is better suited for such preparations than other varieties because it has delicate, white flesh. You can smoke both salted and fresh carcasses; they are placed camp-style on wooden planks near the fire. If you burn juniper branches, you will get a delicious dish even without a smokehouse.

Ingredients:

fish – 2 kg;
black pepper – 1 tbsp. spoon;
salt – 1 tbsp. spoon.

Preparation

Gut the carcasses, wash them, chop them into pieces.
Rub with salt and pepper and let soak for an hour.
Collect moisture with napkins or ventilate for a couple of hours.
Place the fish on the grill and close the smokehouse lid.
Cook for 20-25 minutes. and then wait the same amount of time for the smoked taimen fish to brew.

Dried taimen

It is not recommended to catch this species during spawning, since the prey then spends a lot of fat, and the meat becomes tough and loses its delicate taste. Experienced fishermen know this and take care of their stocks in advance. Many of them know how to prepare dried taimen, which can be stored in the cold, wrapped in paper.

Ingredients:

fish – 1 kg;
salt – 0.5 tbsp;
flour – 50 g;
seasoning for salting herring - to taste.

Preparation

Chop the carcasses into 1 cm pieces, remove the bones.
Roll in flour.
Mix salt with seasoning.
Pour into a cauldron and place fish on top.
Keep refrigerated for a day.
Rinse and put in water for an hour.
Dry and hang in a draft for 3-4 days.

Taimen dishes

This species is considered one of the lower calorie varieties, which is why taimen dishes and recipes for its preparation are highly valued by dieters. Thanks to Omega-3, this fish also helps protect cells from cholesterol and rejuvenates the skin. For therapeutic nutrition, it is boiled or steamed, eaten with salads, oatmeal, apples and nuts. Also prepared from taimen:

ear;
aspic;
aspic;
kebabs.

Taimen soup

Biologists note that the meat of males of this species does not differ from the meat of females, so you can safely buy any product. Taimen fish is in demand - a fish soup recipe; for the simplest dish, salt, onions, bay leaves and peppercorns are enough. Some housewives add a couple of spoons of vodka to enhance the taste.

Ingredients:

fish – 1 pc.;
salt – 1 teaspoon;
black pepper – 0.5 teaspoon;
dried dill – 1 tbsp. spoon;
peppercorns – 4 pcs.;
onions – 2 pcs.;
water – 3.5 l.

Preparation

Clean the fish, chop it, cut off the head and fins.
Pour water, boil, cook without boiling for 15 minutes.
Add chopped onion and spices.
Cook for 15 minutes, season with dill.
Simmer for 5 minutes, leave for a little while.

Taimen in batter

When purchasing, it is better to choose larger carcasses, they have more fat, but older fish also have a small disadvantage - tougher meat and a specific taste. Onion batter will help get rid of it, with which taimen fish goes well; there is no special wisdom on how to cook it. You need to fry in hot oil.

Ingredients:

fish – 1 kg;
lemon – 0.25 pcs.;
onion – 1 pc.;
flour – 100 g;
vegetable oil – 5 tbsp. spoon;
pepper – 1 teaspoon;
greens - 1 bunch.

Preparation

Divide the fish into steaks, sprinkle with salt and pepper.
Refrigerate for 5-6 hours.
Grate the onion, mix with pepper and 2 tbsp. spoons of butter.
Add lemon juice.
Wash the fish pieces, roll them one by one in flour, onion puree and again in flour.
The fish is fried in taimen batter for 5 minutes. on each side.

Taimen Pie

Since ancient times, taimen fish has included recipes for making delicious pies, which are still baked by many Siberian women. Fish pies have always been famous in Rus', and especially in Siberia. They used to be called rasstegai, because a gap was left in the dough so that steam could escape, and the fish turned out like unbuttoned clothes. The simplest option is unleavened dough.

Ingredients:

fish – 1 kg;
onion – 1 pc.;
vegetable oil – 5 tbsp. spoon;
greens – 1 bunch;
black pepper – 1 teaspoon;
flour – 700 g;
milk – 2 tbsp.;
baking powder – 15 g.

Preparation

Mix flour and baking powder, pour in milk.
Knead the dough, wrap it in a bag, put it in a warm place to proof for half an hour.
Cut the pulp from the bones, cut into cubes, mix with salt and herbs.
Pour in oil, marinate for 20 minutes.
Chop the onion and fry.
Divide the dough in half, roll into layers.
Place the first one on greased foil.
Place fish and onions in layers.
Cover with a second layer and seal.
Make holes in the center for steam to escape.
Cover with foil and bake for 30-40 minutes.
In 10 min. Remove foil for crust.

Taimen cutlets

Taimen fish does not lose its taste even in the form of minced meat; cutlets made from its white meat are very tasty. Grinding in a meat grinder is not recommended; the mixture will turn out too liquid and tasteless and will begin to spread. It’s better to chop it with a knife and chop or grate the onion. For juiciness, you can add bread soaked in milk.

Ingredients:

fish – 600 g;
onions – 2 pcs.;
flour – 50 g;
vegetable oil – 50 ml;
ground coriander – 1 teaspoon;
black pepper – 0.5 teaspoon.

Preparation

Separate the fish from the bones and chop the flesh.
Chop the onion, mix with minced meat and spices.
Knead, beating on a bowl, for 5-7 minutes.
Form cutlets and fry until golden brown for 7-10 minutes.

Taimen fish roe

Carcasses caught during spawning often contain eggs that can also be used. How to cook caviar - there are different options, you can salt it or freeze it for future use, make fish pancakes or mix it into cutlets. It’s easier to fry them in pieces, they are called caviar. It turns out no less tasty than taimen pulp.

Ingredients:

caviar – 300 g;
salt – 1 teaspoon;
flour – 50 g;
black pepper – 0.5 teaspoon;
vegetable oil – 5 tbsp. spoons

Preparation

Carefully separate the caviar.
Mix flour with salt and pepper.
Roll the pieces and place in hot oil.
Fry for 2-3 minutes. from each side.

The ide fish surprises with its unsurpassed taste and delicious aroma. It is used for cooking baked, fried, dried, smoked, stuffed, on the grill; fish soup, salad heh, balyk, canned food, and cutlets are made from it.	Catfish has long been considered a delicacy; its tender white meat and the absence of bones turn a properly prepared dish into a culinary delight. It can be fried, baked in the oven and over coals, added to pies, made into cutlets - there is a very wide choice.
Eel fish is used not only in rolls and sushi. It is grilled, baked, boiled, using fatty, dense, sweet meat and is highly compatible with sauces, smoked meats and herbs when preparing salads, soups and a number of main courses.	You can make fish batter traditionally from eggs and flour, or you can practice more interesting recipes. Everyone will be able to choose an acceptable breading option for themselves and qualitatively diversify the final taste of their favorite dish.

Source: https://womanadvice.ru/ryba-taymen-chto-eto-za-produkt-recept-zapechennoy-kopchenoy-vyalenoy-i-zharenoy-ryby

Composition and benefits of taimen fish

The composition of taimen cannot be called the richest, but it contains something for which all types of salmon are so valued. These are polyunsaturated fatty acids (PUFAs), including Omega-3, as well as complete protein, which is much easier to digest than meat proteins. Taimen also contains vitamin PP, macroelements sulfur and chlorine, microelements nickel and molybdenum - in small quantities, chromium and fluorine - there are more of them, and zinc - it is quite rich in them. But calories - although other representatives of salmon are known for their calorie content, taimen are low - only 88 kcal per 100 grams.

Between the muscles of taimen there are layers of fat, so its meat is tender. It is this fat, rich in PUFAs, that makes taimen a healthy product. Taimen fat, rendered from its giblets, is used to season mashed potatoes, boiled pasta and porridge: it is healthier than sunflower oil and does not have a specific “fishy” smell.

Fish caught during spawning is unlikely to be very tasty - fat is quickly consumed during this period. In general, taimen is considered a fish of medium fat content, but experts note that it is no less tasty than salmon. The most nutritious taimen is considered to be middle-aged, not too young and not too old.

Taimen fish roe

caviar – 300 g;
salt – 1 teaspoon;
flour – 50 g;
black pepper – 0.5 teaspoon;
vegetable oil – 5 tbsp. spoons

Carefully separate the caviar.
Mix flour with salt and pepper.
Roll the pieces and place in hot oil.
Fry for 2-3 minutes. from each side.

How to prepare taimen

Of course, the most interesting thing is to learn about the culinary and dietary properties of taimen. Moderate salting is considered one of the best ways to prepare it: a lot of valuable things are retained in the meat - with this taimen you can prepare snacks, salads, etc.

The “author’s” dish of Siberian fishermen is a broth called “crystal”. For it, they take only the heads and fins of the fish, and cook them - usually over high heat until tender - for about 15 minutes. The resulting broth is cooled, filtered, raw chicken protein, a little pressed caviar are added - the broth becomes transparent, a couple of hot pepper pods and dill. Crystal broth is not eaten with spoons, but is drunk by scooping it up in mugs directly from the pot, with crackers or crispbread for a bite. You can cook “elite” fish soup with this broth by adding pieces of taimen, salmon, brown trout, sterlet and other fish called “noble” fish.

In Siberia, taimen heads are also eaten, completely, as well as giblets, and this is interesting - we usually throw away fish giblets. But they, like the heads, can be eaten if the taimen is very fresh. After gutting the fish, they wash not only the heart and liver, but also the cleaned stomach and swim bladder, and fry it all in oil, with seasonings and salt to taste, until crispy.

If you bought frozen taimen, it is better to boil or grill it. To boil, you need to take a fairly large and fatty fish. It is cut into large pieces, poured with salt water and boiled for 20 minutes over low heat, with carrots, chopped onions, parsley, black and allspice peas and bay leaves. Serve hot, with baked potatoes or green salad, wild garlic, onions and garlic. If you like cold fish, Russian table horseradish and fried porcini mushrooms will go well with it.

On a spit, taimen is also fried in large pieces, with salt and ground allspice, periodically pouring melted butter. Served with wild garlic, green onions and any fresh vegetables - it turns out very tasty.

Oven-baked taimen is also good: it is baked with mustard seeds, without salt and pepper. Fresh fish fillets are cut into steaks approximately 3 cm thick and weighing slightly less than 100 g. 2 steaks together are thickly sprinkled with mustard seeds - this is a portion, and then with breadcrumbs and chopped parsley. The fish is placed in a mold, thin slices of butter are placed on top, and placed in the oven, preheated to 180°C. It is recommended to bake for a short time - 7-9 minutes, and serve immediately.

Smoked taimen is considered a delicacy. You can smoke it even without special equipment. They usually smoke salted taimen, but you can also smoke fresh ones, and then salt, pepper and eat - as you like. Thin pieces of fillet are attached to a wooden board - perhaps a cutting board - and placed near the fire - the smoke should completely envelop the fish. It is good to add juniper branches to the fire. In a little over an hour the fish will be ready.

Taimen fish - cooking recipes

Crystal broth. Boil the heads and fins over high heat for 15 minutes, strain, add raw chicken protein and a spoonful of pressed caviar, which makes the liquid transparent. Season with dill and hot pepper. Used for fish soup or served with crackers.
Boiled heads and innards with seasonings, grilled or boiled.
Boiled fish with spices and herbs.

Taimen fish in the oven

fish – 1 kg;
flour – 100 g;
butter – 200 g;
almond petals – 70 g;
lemon – 1 pc.;
parsley – 0.5 bunch;
asparagus stalks – 10 pcs.;
black pepper – 1 teaspoon.

Thaw the steaks, chop the greens.
Roll the pieces in flour seasoned with pepper and salt.
Fry for 3-4 minutes. on each side.
Transfer to pan, bake for 10 minutes.
Toast almonds in a dry frying pan.
Melt the butter, add lemon juice and parsley.
Place asparagus on the fish and simmer for another 10 minutes.
Taimen fish served with dressing and almond topping.