How to prepare caviar, I asked myself this question every time in the fall I bought freshwater herring in Pereslavl-Zalessky with their bellies swollen with caviar. It is in the fall that Pereslavl vendace begins to spawn and, since locals still catch it and sell it anyway, many fish end up on the counter densely packed with caviar.
If you cook vendace without gutting it, the caviar will be baked. And vendace has practically no other insides. Baked caviar is tasty, but it is still not “raw” caviar. I prefer the following option on how to prepare caviar. Vendace caviar, like whitefish caviar, takes 1-2 hours to cook. We remove the caviar from the carefully cut belly of the vendace and wash it in cold, always boiled, water.
We release the caviar from the films, whisking with a whisk or fork, then strain through a sieve. Next, the caviar should be salted and stirred. The ratio of caviar to salt is 1X10. Before serving, you can season the caviar with vegetable oil and add onions. 10 fish yield a saucer of caviar. After standing in the refrigerator for a day, the vendace caviar will thicken, and it will be convenient to spread it on bread.
This was a recipe for vendace caviar, now a little history. There is a legend that vendace was transplanted into Lake Pleshcheyevo by Peter the Great, who built his boat here; according to another version, vendace came to Pereslavl from Beloozero along the Nerl, through Sheksna, Volga and Vexa. Vendace meat contains a large number of omega-3 polyunsaturated fatty acids. But they quickly disintegrate in fish meat, so vendace cannot be stored fresh for a long time. Even in ice – no more than a day. This quality of vendace made the herring from Lake Pleshcheevo a royal dish, since during its transportation from Pereslavl to Moscow the vendace remained edible and did not lose the characteristic aroma of a fresh cucumber.
Source: recipeblud.ru
Vendace caviar is sold under the name "Loi caviar from Kalix"
The question may probably arise: “Why is caviar sold under a name containing the name of the city?” Despite the fact that not only the fishermen of Kalix catch vendace, they were the ones who were able to register the trademark of their product, including the name of the city.
The size of the fish rarely exceeds 20 cm, and the caviar obtained from it is called: “Caviar from Kalix” (Kalixlöjrom). This sonorous name is already well known to gourmets in many European countries.
This name is protected by European Union regulations. It is under this name that caviar is sold in Sweden. According to Swedish radio, this caviar may be supplied to Russia under the name “White caviar from Kalix.”
The European Union is currently preparing a trade agreement with the United States. The product list includes only two items associated with Sweden: Swedish vodka and Loi caviar from Kalix. According to the terms of the agreement, vodka must be produced in Sweden, and caviar must be made only from fish caught in the waters between the Torne and Åby rivers. Not to be confused with the Siberian river!
In terms of its taste, vendace caviar can be considered a world-class delicacy and is in great demand among visitors to expensive restaurants and is successfully exported.
How vendace caviar is obtained
From the city of Haparanda in the north to the city of Piteå in the south, every autumn it is a busy fishing season for fishermen. Not only professional fishermen fish, but also all amateur fishermen who have their own boats in the bay. It is not uncommon for men to take time off from their main jobs during Putin.
Professional fishermen catch vendace using the trawling method, that is, two fishing vessels pull a trawl between them. Ships leave the pier early in the morning and return late in the evening. Amateurs leave the nets set for a day, and the next day they pull out the caught fish.
After the catch is brought ashore, the fish are sorted by hand. This stage of work is carried out by experienced workers, since only “female” individuals should be left from the entire catch.
Then, also by hand, the caviar (att klemma löja) is squeezed out of the fish.
The next step is the procedure of washing the squeezed out caviar, which is repeated at least five times, after which the caviar is salted. Salted caviar (salting is very weak) is dried and ventilated and, finally, placed in jars.
High quality vendace caviar should be clean, crumbly, consisting, as it were, of individual grains, and have a delicate taste.
During the fishing season, workers are hired to process the day's catch overnight. Then you can make good money by processing. The only inconvenience is that you have to work at night. During the first “night” shift, I was surprised to notice that some women were working without gloves.
To my question why they do this, I received an unexpected, with a good dose of humor, answer - during work, without interruption from production, they thus receive a SPA procedure for their hands.
The fish is so oily that after just a few hours of working with it, the skin on your hands becomes smooth and velvety! Naturally, I tried it and was convinced from my own experience that this statement is true.
During the poutine season, vendace is boiled, fried, baked, or smoked fresh fish in almost every city home. She is good in all forms. In appearance and taste, it resembles smelt, only without the specific smell of fresh cucumber, characteristic of smelt.
For city residents, vendace is the living embodiment of the proverb “Small is the spool, but dear.” Vendace caviar could become a pleasant souvenir that tourists visiting our city in the fall could take with them as a keepsake. Unfortunately, this wonderful product appears on store shelves very rarely.
Vendace caviar is supplied to the most expensive restaurants in the country, and city residents buy it directly from fishermen, who sometimes sell fish and fish products from their trailer in the square in front of the shops.
Source: swedenlife.ru
Autumn is a time of abundance! And I love autumn for its beauty. Bright colors, clear days, the smell of the autumn forest! Today I will tell you about another gift of autumn - a small silver fish, vendace. Now they sell it on every corner here - vendace from Onega, Ondozero... from different lakes. Choose any! And fry! Fried vendace is a delight! I love fried vendace! And vendace caviar.
I have already written about the vendace fish here. So you are already familiar with this little silvery joy of our northern region. In general, this is a valuable fish, although small. Let's begin the sacred ritual - fry vendace! We take it and wash it. By the time I wash it, almost all the scales are washed off! This makes me happy!
Now we tear off her head and the intestines fly out of her along with the head. We can fry it anyway, because the insides are so deep that you can look at them under a microscope. But we do this because...we want to remove the caviar from it!
Now let's get to the most important part! Let's squeeze the caviar out of it! Here she lies, a beauty, waiting for our further magical actions!
So what are we waiting for? Take a sieve and carefully rub this orange bliss through it! This way we will separate the films from the caviar.
Salt it and beat it a little with a fork. Place the caviar in the refrigerator overnight.
Now let's get to the fish. Take a plastic bag and pour flour into it. Throw in the cleaned headless fish and shake the bag.
We pull the fish out of the bag, in a bridal outfit, by the tail and beautifully place it on the already boiling vegetable oil.
I salt it directly in the frying pan, sprinkling it a little with fine sea salt. It cooks quickly! There’s already a whole plate of this charming “crunchy”, or as my friend says, “khrumtyashki”: “I crunch it, it means it’s crunchy!” It doesn’t matter what you call it, the main thing is that it really crunches and sweeps off the table with lightning speed. We often compare it to sunflower seeds... It’s impossible to tear yourself away!
Do you think I forgot about vendace caviar??? No! You get up in the morning and eat a wonderful magic sandwich with a cup of coffee. Let’s call it “Placers of red pearls on the island of Luck.” You can come up with a name for it yourself.
If you don’t have such fish, it’s not my fault! But you have the opportunity to click on all the buttons that are located here... under the islands of Luck! If you have already eaten your fill of fried vendace, and fishermen always sell it or bring it, then I recommend freezing it properly so that it will be fresh all winter. Or make homemade sprats.
Source: damskie-passi.ru
Places and habitat features of vendace
In Russia, vendace is not found everywhere; it prefers cold northern waters and is found mainly in large lakes, such as Chudskoye, Ladoga, Onega, Pskovskoye, Pleshcheyevo, Beloe. Occasionally it can be found in rivers; it also lives in the Gulf of Finland and the Gulf of Bothnia in the Baltic Sea.
Vendace prefers deep places with a clean sandy or clay bottom; this fish avoids warm water and shallow water. In addition to our country, vendace is caught in Belarus, Finland, Denmark, Scotland, Scandinavia and Germany.
Vendace fish feeding
mainly small crustaceans (daphnia, cyclops, etc.), in order to obtain which vendace often has to go out in schools to shallow depths.
Vendace spawns at the beginning of winter or late autumn, in the northern lakes a little earlier - from the beginning of September, and in Pleshcheyevo and Lake Peipsi - from mid-November to the second half of December. The eggs of vendace are quite small - only 1.5 mm in diameter, but relatively numerous - up to 3600 eggs per female. The ability to reproduce appears in the vendace already in the second year of life, when it reaches a size of about 7 cm. The worst enemy of the vendace in natural conditions is the stickleback, which feeds on the eggs and young of this fish.
Despite the fact that the size of vendace is quite small, it has always been a subject of fishing, since the fish is eaten both fried, salted and smoked, and fresh; its caviar is also considered a valuable food product. Vendace is caught with seines of various designs, as it is extremely rarely caught on a hook. In Russia, vendace is on the verge of extinction due to massive poaching of this fish, but in Germany it is bred in special lakes.
Salted vendace in marinade
Fresh frozen fish and fresh carcass are salted. The first is preferable. When the product is frozen, parasites die . Fish is salted in two ways: dry, when the carcass is rolled in salt and spices, and in brine. The first method dries out the fish. With the help of brine, vendace turns out tender and very tasty.
Let's figure out how to salt vendace using marinade.
Before salting, you need to defrost and prepare the fish. To defrost, place it in a container of water at room temperature until it thaws. After removing the scales, gutting, preparing the carcasses, rinsing well. Next you need to prepare the marinade. If there is caviar, carefully remove it from the fish and rinse under running water.
Ingredients:
- water 500 ml
- salt 60 gr.;
- sugar 30 gr.;
- allspice 5 peas;
- cloves 3 pcs.;
- black pepper 10 pcs.
- bay leaf 3 pcs.;
The volume of brine is calculated for 1 kg of fish.
Method for preparing brine:
Composition and calorie content of vendace
In addition to proteins, fats and water, vendace contains microelements important for the human body, such as chromium, zinc, calcium, fluorine, magnesium, histidine, nickel, phosphorus, molybdenum, the macroelement chlorine and vitamin PP.
Vendace meat, in addition to omega-3 acids, is rich in such valuable elements as phosphorus and calcium, and it is in this combination that the absorption of calcium occurs with maximum benefit for the body. An important advantage of vendace is that it is its meat that contains the maximum amount of magnesium - 100 g of product contains about 175 mg of the substance.
Vendace has a very low calorie content compared to other freshwater whitefish - from 45 to 78 kcal per 100 g of fish.
Benefits and properties of vendace
Vendace meat, despite the fact that it is a freshwater fish, contains a fairly large number of omega-3 polyunsaturated fatty acids. However, in the meat of this fish they disintegrate too quickly, which is the reason for the relatively rapid spoilage of this fish; vendace remains fresh, even if stored in ice, for no more than a day. This quality was the reason to make vendace from Lake Pleshcheevo in Pereslavl-Zalessky a royal dish, because during transportation to Moscow it should not have lost its freshness and the characteristic aroma of a fresh cucumber.
Indeed, in the 15th-17th centuries, vendace was exclusively royal food, which was even part of the coronation ritual for the Moscow principality and the kingdom. The choice of the princes was based on the fact that the nutritional properties of vendace provided adequate nutrition not only to the heart and muscles, but also to the brain.
For long-term storage or long-distance transportation, vendace is subjected to a deep-freezing procedure, due to which, if the freezing technology is followed, all its beneficial qualities are preserved for a long time. The combination of elements such as magnesium and histidine ensures that vendace meat stimulates the functioning of the immune and nervous systems of the human body.
The small size is compensated by the fact that vendace has very few bones - no more than 9%. All the beneficial properties of vendace are preserved even when it is smoked and salted.
Methods for preparing vendace
In addition to delicious caviar, vendace is valued in salted, smoked and fresh form; a variety of dishes are prepared from it, for example, “Vendace fried with sour cream”, “Homemade vendace sprat”, “Fried marinated vendace”, “Fried vendace” in the deep fryer”, “Marinated vendace”.
Due to its valuable properties, vendace is the basis of the traditional Finnish fish pie, which is prepared from rye unleavened dough and fish, called “Kalakukko” (Kalakukko), in Russian this dish is called “Fish Rooster”.
One of the ways to prepare homemade sprat from vendace
The vendace should be thoroughly washed, rubbing with your hands so that the skin comes off, and the water should be allowed to drain. Next, place the fish in a large pan, scald and cook, stirring very carefully. When the fish is cooked, place it in a colander and cool. Prepare a dressing from vinegar, bay leaf, salt, finely chopped horseradish - boil all ingredients. Place the fish in a clean container, layering it with ground allspice, bay leaf, and dill. Pour the dressing over the fish and leave for 2-3 days, until all the fish is soaked in vinegar. Then I will press down the fish under pressure, leave for another two weeks, after which, after removing the stone, seal the container.
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.
- 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.
Interesting information about vendace
Vendace, which is found in Lake Pleshcheyevo, was not only part of the coronation dinner, but was also included in the Lenten menu of the royal persons. Large and fatty fish from this lake, which was also called (“Pereslavl herring”), in the 16th century, according to the tsar’s decree, could not be caught or, moreover, sold; for such an offense, Tsar Alexei Mikhailovich, concerned about the state of vendace stocks, threatened the fishermen with the death penalty to the elders.
Smoked vendace is featured on the official coat of arms of the city of Pereslavl-Zalessky.
And in Finland, at every street festival you can see how the Finns’ favorite fish, vendace, is cooked in a huge frying pan, after having rolled it in rye flour. Vendace is fried in Finnish rep oil, making sure to add butter during the cooking process.
Romanchukevich Tatyana for women's magazine InFlora.ru
When using or reprinting material, an active link to the women's online magazine InFlora.ru is required
Beauty and Health Health Nutrition Fish
Vendace is a gray-bluish fish with silvery sides, quite small in size, but it has been known in Russia for a long time. The production of vendace has been known since the 15th century, and in the 17th century it began to be called the “royal herring” - it really looks a little like a herring, although it belongs to the whitefish genus.
Vendace lives in fresh water
- as a rule, in lakes, and Russian tsars were once really seriously interested in it: in the middle of the 17th century, Tsar Alexei Mikhailovich, concerned about the reduction in the number of this fish in Lake Pleshcheyevo, ordered local authorities to strictly suppress poaching, and to punish poachers caught red-handed with death . Such cruelty yielded excellent results, and soon the vendace population increased: in those days, fat and large individuals, weighing up to 300 g or more, were not uncommon.
By the end of the 19th century, we were harvesting about 30 tons of vendace per year, but by the middle of the next century this amount decreased by 6 times, and now little of it is being caught - it’s good if you manage to catch 2-3 tons per year. Pleshcheyevo vendace is listed in the Red Book Russia. In general, this fish may disappear from our lakes in the coming years if nothing is done; for example, in Germany it is successfully bred in conditions close to natural.
Photo: vendace fish
Karelian vendace: step-by-step recipe
Preparing the fish. Remove the husks and entrails, wash well, and prepare the fillet.
Peel the potatoes and peel the onions.
Ingredients:
Preparation progress:
A similar recipe for a whole carcass “Vendace in Karelian style in a frying pan” is also prepared; the readiness of the dish is determined when the eyes turn white, then the fish is ready to eat.
Vendace with spicy salting at home
Fresh frozen fish and fresh carcass are salted. The first is preferable. When the product is frozen, parasites die .
Fish is salted in two ways: dry, when the carcass is rolled in salt and spices, and in brine. The first method dries out the fish. With the help of brine, vendace turns out tender and very tasty. Let's figure out how to salt vendace using marinade.
Before salting, you need to defrost and prepare the fish. To defrost, place it in a container of water at room temperature until it thaws. After removing the scales, gutting, preparing the carcasses, rinsing well. Next you need to prepare the marinade. If there is caviar, carefully remove it from the fish and rinse under running water.
Ingredients:
The volume of brine is calculated for 1 kg of fish.
Method for preparing brine:
Pour half a liter of water into a saucepan, add salt, sugar, pepper, cloves, bay leaf, and bring to a boil. After boiling for three minutes, remove from the stove and let cool. The vendace, ready for salting, is placed in the required container and filled with marinade. If you have caviar, you can also add it to the carcasses. The fish will be ready in 3–4 days.
You can serve it with onions, sliced into rings and vegetable oil.
This salting method is also used for capelin, dace, and tugun.
Dry salt
This recipe is about how to pickle vendace using salt and spices. So-called dry salting recipe. Especially if you need ready-made fish every other day.
Preparation progress:
Add spices to the finished dish, sliced onions, pour over vegetable oil. Place in the refrigerator for several hours.
Dried at home
There are a lot of recipes, but now we’ll figure out how to dry this fish correctly.
The finished product is stored in the refrigerator using a cloth bag.
Fried vendace in batter
Another tasty and easy to prepare dish. It differs in that before frying the fish is coated in a batter of eggs and flour, and the tender meat becomes even tastier and more appetizing.
Preparation progress:
Before cooking, vendace must be cleaned of husks and entrails and washed under running water. Do not throw away the eggs, carefully pull them out of the fish and rinse them under running water.
If there is a lot of caviar, you can fry it separately, adding an egg, salt to taste, spices and flour. Make flatbreads or mini cutlets. Fry over low heat and also serve with green onions.
Delicious and affordable recipes that anyone just starting to try their hand at cooking can handle. Bon appetit!
Source
What kind of vendace is there and how does it live?
Today, vendace is considered the largest, about 35 cm long, but more often fish up to 15-20 cm are caught: it is used to make canned food in oil and tomato, and is sold salted, smoked and frozen. Sometimes they sell caviar - rarely and in small quantities.
In the genus of whitefish, which is prone to the formation of many new species, vendace is no exception. Both in Europe and in Russia, several of its main subspecies are known that are of commercial importance.
Rhipus (Kelets, European vendace) lives in lakes of the Russian northwest, as well as the Baltic states, Scandinavia, Germany and Great Britain. The largest individuals sometimes reach 300-350 g in weight, but more often it is 100-180 g.
Siberian vendace lives longer and manages to grow to larger sizes, but specimens weighing about 500 g are also rare.
The smallest is the White Sea vendace: it usually weighs about 50 g.
Lake vendace is called a unique fish: it loves cool water - just above 0°C, and therefore most often stays in the depths. She also loves oxygen, and with the onset of autumn she rises closer to the surface; spawns off the coast, in clean places, in November-December, when the lake is already beginning to freeze. The vendace diet consists of small crustaceans and other types of plankton, which are abundant in clean lakes, so it accumulates a lot of fat, and its meat acquires a delicate structure and pleasant taste - vendace is considered a dietary fish
.
Karelian vendace: step-by-step recipe
Preparing the fish. Remove the husks and entrails, wash well, and prepare the fillet.
Peel the potatoes and peel the onions.
Ingredients:
Preparation progress:
A similar recipe for a whole carcass “Vendace in Karelian style in a frying pan” is also prepared; the readiness of the dish is determined when the eyes turn white, then the fish is ready to eat.
Vendace with spicy salting at home
Fresh frozen fish and fresh carcass are salted. The first is preferable. When the product is frozen, parasites die .
Fish is salted in two ways: dry, when the carcass is rolled in salt and spices, and in brine. The first method dries out the fish. With the help of brine, vendace turns out tender and very tasty. Let's figure out how to salt vendace using marinade.
Before salting, you need to defrost and prepare the fish. To defrost, place it in a container of water at room temperature until it thaws. After removing the scales, gutting, preparing the carcasses, rinsing well. Next you need to prepare the marinade. If there is caviar, carefully remove it from the fish and rinse under running water.
Ingredients:
The volume of brine is calculated for 1 kg of fish.
Method for preparing brine:
Pour half a liter of water into a saucepan, add salt, sugar, pepper, cloves, bay leaf, and bring to a boil. After boiling for three minutes, remove from the stove and let cool. The vendace, ready for salting, is placed in the required container and filled with marinade. If you have caviar, you can also add it to the carcasses. The fish will be ready in 3–4 days.
You can serve it with onions, sliced into rings and vegetable oil.
This salting method is also used for capelin, dace, and tugun.
Dry salt
This recipe is about how to pickle vendace using salt and spices. So-called dry salting recipe. Especially if you need ready-made fish every other day.
Preparation progress:
Add spices to the finished dish, sliced onions, pour over vegetable oil. Place in the refrigerator for several hours.
Dried at home
There are a lot of recipes, but now we’ll figure out how to dry this fish correctly.
The finished product is stored in the refrigerator using a cloth bag.
Fried vendace in batter
Another tasty and easy to prepare dish. It differs in that before frying the fish is coated in a batter of eggs and flour, and the tender meat becomes even tastier and more appetizing.
Preparation progress:
Before cooking, vendace must be cleaned of husks and entrails and washed under running water. Do not throw away the eggs, carefully pull them out of the fish and rinse them under running water.
If there is a lot of caviar, you can fry it separately, adding an egg, salt to taste, spices and flour. Make flatbreads or mini cutlets. Fry over low heat and also serve with green onions.
Delicious and affordable recipes that anyone just starting to try their hand at cooking can handle. Bon appetit!
Source
Composition and beneficial properties of vendace
Vendace is a freshwater fish, but its healthy fat contains quite a lot of Omega-3 acids - perhaps because it likes to eat not phytoplankton, but the smallest (no larger than a grain of sand) crustaceans, found in abundance in northwestern lakes. A lot is now being said about the benefits of Omega-3: let us at least recall that these fats are necessary for our cells to maintain the integrity of membranes and maintain mental abilities - unfortunately, many adults experience a lack and deficiency of these substances. By the way, Alexey Mikhailovich was known to his contemporaries as an educated and intelligent person: he loved to read and wrote books himself - even poetry.
Omega-3 vendace in meat does not last long, as in sea fish, but modern deep freezing helps solve this problem: properly frozen vendace remains useful for a long time. In addition to Omega-3, vendace is rich in protein; vitamin PP, which takes an active part in redox reactions throughout the body; contains minerals - sulfur, chlorine, zinc, calcium, magnesium, phosphorus, chromium, fluorine, molybdenum, etc. - the mineral composition depends on the habitat. It also contains histidine, an essential amino acid needed by the body for cell growth and renewal.
The calorie content of vendace, despite its usefulness and taste, is very low - 45-88 kcal
, and there are also significantly fewer bones in it than in other freshwater species: there are barely 1/10 of them, so eating this fish in salted, smoked and dried form is easy and pleasant.
Vendace in cooking. How to cook vendace deliciously
Photo: vendace fish
The Pleshcheyevo (Pereslavl) vendace is now spoken of as the most valuable, but - alas! – an almost lost delicacy. Well-cooked vendace emits a thick and appetizing smell: it is good in soup, in pies and casseroles, in okroshka and other dishes that can be considered gourmet in our time. Fried and smoked, it is especially tasty - you can eat it “tirelessly”, and here it has “no equal”.
You can still buy vendace, but today it is not so cheap: fresh frozen - 220-300 rubles / kg, smoked - about 500 rubles / kg, and dried - about 700 rubles / kg.
Photo: vendace fish
Dried vendace is very tasty and appetizing
– you can learn how to dry it at home. Fresh or defrosted fish should be salted with seasonings to taste, left for 2-3 days, and then transferred to lightly salted brine for several hours: the excess salt from the fish will get wet, and there will be no white coating left on its surface after drying. Next, the fish is thoroughly washed so that no mucus or salt remains, strung on strong twine or wire, and hung to dry in a ventilated, dry place. It is better to dry fish in spring or autumn, when there are few flies, but if desired, the product can be protected from them using simple devices, which are a frame covered with a net or gauze. The vendace does not dry for long - on the 5th day it is already completely ready; it should be stored in the refrigerator or simply in a cool place, in a paper or cloth bag.
Fresh vendace is usually fried
: This is the best cooking method, allowing you to get the most delicious and healthy from its meat. Fish (1 kg) must be thoroughly washed - almost all of its scales are washed off with water - rolled in flour mixed with salt and spices, and fried on both sides in a small amount of oil until golden. Flour (5 tbsp - preferably rye or corn) is mixed with 1/2 tsp. sea salt and freshly ground black (red, pink) pepper to taste. When serving, sprinkle the fish with finely chopped green onions.
You can prepare “disposable” horseradish for fried vendace: grate the peeled and washed root on a fine grater, add salt and sugar to taste and pour freshly squeezed lemon juice over everything in a cup. Everyone who has tried fried vendace claims that this dish is truly royal. Particularly delightful is the vendace, fried in butter and breaded with crushed crispbread.
The most delicious vendace soup is also prepared simply and quickly, in 25-30 minutes. Place 3-4 chopped potatoes in a pan of boiling water (1.5 l); after boiling the water again, add onions and fish, cut into large pieces; cook for another 15 minutes. You need to salt and add spices a few minutes before the dish is ready. In plates, the fish soup is sprinkled with fresh herbs.
There are no contraindications to the use of vendace
. Only those who suffer from allergies to various foods should be careful.
Author: Gataulina Galina
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Tags: vendace fish, how to cook vendace at home
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Vendace is a small fish, up to 20 cm in size, very similar to herring, a type of freshwater fish from the whitefish genus. In stores you can find the following varieties of vendace: Siberian, European and coregonus albula, which in our country is sometimes mistakenly called “Pereslavl herring”, despite the fact that it has nothing to do with herring, except, perhaps, for a slight external resemblance. Today you will rarely find live fish on our shelves, since vendace is mostly frozen before transportation. People love this fish because it contains few bones, and most importantly, its beneficial properties are preserved during any type of processing, be it salting or smoking.
What is this fish? The body of the vendace is as strongly compressed laterally as that of the herring; the lower jaw is longer than the upper and has a notch into which the thickened end of the upper jaw fits. The scales are relatively large. The color of the back is gray-blue, the sides are silver, the belly is white, the dorsal and caudal fins are gray, the rest are white. Vendace is found mainly in lakes, less often found in rivers, but is also caught in the Gulf of Bothnia and the Gulf of Finland of the Baltic Sea. It prefers a clean sandy or clay bottom and stays in lakes mainly at depth, avoiding very warm water. The distribution area of vendace is Northern Russia and Finland, Scandinavia, Denmark, Belarus, Germany, Scotland. In Russia, vendace is found in large northern lakes, especially Onega, Chudskoye, Pskov, Beloye, Ladoga, and Pleshcheevo.
Despite the fact that the size of vendace is quite small, it has always been a subject of fishing, since the fish is eaten both fried, salted and smoked, and fresh; its caviar is also considered a valuable food product. Vendace is caught with seines of various designs, but is caught on a hook extremely rarely. In Russia, vendace is on the verge of extinction due to massive poaching of this fish; in Europe, for example in Germany, it is bred in special lakes.
Nutritional value of vendace
Vendace has a very low calorie content compared to other similar types of fresh cold water - from 45 to 78 kcal per 100 g of fish. Vendace contains healthy fats, proteins and carbohydrates, as well as microelements important for the human body, such as chromium, zinc, calcium, fluorine, histidine, nickel, phosphorus, molybdenum, the macroelement chlorine and vitamin PP. The main advantage of vendace is that it is its meat that contains the maximum amount of magnesium - in 100 g of product there is about 175 mg of the substance. And the combination of magnesium and hiscidin promotes active stimulation of the immune and nervous systems of the human body.
Vendace meat contains a fairly large number of omega-3 (polyunsaturated fatty acids). However, in the meat of this fish they disintegrate too quickly, which is the reason for the relatively rapid spoilage of this fish. Vendace remains fresh, even if stored in ice, for no more than a day. This quality was the reason to make vendace from Lake Pleshcheevo in Pereslavl-Zalessky a royal dish, because during transportation to Moscow it should not have lost its freshness and characteristic freshness. Indeed, in the 15th-17th centuries, vendace was exclusively royal food, which was even part of the coronation ritual for the Moscow principality and the kingdom. The choice of the princes was based on the fact that the nutritional properties of vendace provided adequate nutrition not only to the heart and muscles, but also to the brain.
Vendace in cooking
Vendace is truly a universal fish. It is baked, dried, salted, smoked, steamed, fried. Vendace makes excellent soups, snacks, and baked goods. Due to its valuable properties, vendace is the basis of the traditional Finnish fish pie, which is prepared from unleavened dough and, in fact, vendace, called “Kalakukko” (Kalakukko), in Russian this dish is called “Fish Rooster”. The pie is baked half from wheat and half from rye flour; finely chopped pork flank and vendace are used as filling. It takes 8 to 10 hours to prepare the pie, which is how long it takes for the fish bones to become soft.
Vendace caviar is highly prized. It is small, pleasant in color and consistency, there is nothing to say about the taste. Caviar is salted in the simplest way. Gut the fish, remove the caviar, put it in cheesecloth, wash it with cold boiled water, and dry it. Next, the caviar is transferred to a jar and covered with salt. The calculation is as follows: for 100 g of fresh caviar, 10-15 g of fine salt. Beat the caviar with salt with a fork to further remove the films. After 2 hours the caviar is ready.
This is interesting!
Smoked vendace is featured on the official coat of arms of the city of Pereslavl-Zalessky. Vendace, which is found in Lake Pleshcheyevo, was not only part of the coronation dinner, but was also included in the Lenten menu of the royal persons. Large and fatty fish from this lake, which was also called (“Pereslavl herring”), in the 16th century, by royal decree, could not be caught or, moreover, sold; for such an offense, Tsar Alexei Mikhailovich, concerned about the state of vendace stocks, threatened the fishermen and elders with the death penalty .
In Kuopio (a port city in Finland) there is a restaurant whose menu consists entirely of dishes prepared using this particular fish. The most daring guests of the restaurant can try an alcoholic cocktail with vendace. For the less sophisticated, they offer simpler dishes: charcoal-grilled vendace, vendace baked in sour cream, vendace with sour berries, etc.
The article was prepared by Natalya Petrova , especially for Kulina.ru
Photo: Petrova Natalya.
Source: first-doctor.ru
Vendace caviar
How to salt vendace caviar
Vendace is a freshwater fish from the whitefish genus. Its eggs are quite small - 1.5 mm in diameter, but relatively numerous (3600 in females). This caviar can be eaten either salted or smoked. Below is an example of salting delicious caviar.
- Water
- Fine salt
- Horsetail grass
- Fork
- Jar
Before salting, carefully remove the vendace caviar. Everything must be done very carefully so as not to rupture the gallbladder. Rinse the caviar with cold, always boiled, water. When using raw water, caviar spoils much faster. Just in case, scald the caviar with boiling water, as it may contain microbes that cause gastrointestinal diseases.
Next, the caviar should be freed from the films. To do this, beat it with a bunch of horsetail grass (or you can also use a fork), then strain through a coarse mesh (preferably horsehair) sieve. Salt the caviar, stirring carefully so as not to damage the eggs. At first the product may be liquid, but then it thickens. Finally, place the caviar in clean jars and refrigerate. The proportion of product and salt for salting caviar is 100 g of caviar - 10-15 g of fine salt.
To better preserve caviar, you can use preservatives: per 1 kg. caviar - half a teaspoon of glycerin and 1 tablet of aspirin, diluted in 1 tbsp. spoon of boiled water. All this must be thoroughly mixed and placed in a cool place. Ready caviar can be eaten after 1-2 hours. Before serving, you can season the caviar with sunflower oil and add onions.
For the recipe you will need:
- vendace – 1 kg
- water - 500 ml
- salt - 60g
- sugar - 30g
- allspice - 5 peas
- cloves - 3 pcs. Cloves are the dried flower buds of the clove tree of the myrtle family. Characteristically, there is a high content of ether. » href=»/dictionary/195/gvozdika.shtml»>
- black pepper - 10 pcs.
- bay leaf - 3 pcs.
