Trout: benefits and harms, selection criteria, cooking methods, recipes, interesting facts

Description of trout

The body of an aquatic animal is slightly compressed from the sides, the head is truncated and short. Males have a smaller body, and a larger head and number of teeth than females.

The color of the meat is white, red and yellow.

Appearance

Kingfish have variable colors depending on their lifestyle.
Most often the signs are:

• the back is olive green;
• the sides are yellow-green with red or white spots, which are surrounded by a blue border;
• the belly is light gray or copper in color;
• The ventral fins are yellow and the dorsal fins have many spots.

Sometimes the fish is colorless or dark.

Trout varieties

There are 3 species of salmon found in our country:

1. Ruchevaya. It lives in fast-flowing rivers and clean streams, and does not leave the territory of its native reservoir.
2. Ozernaya. Loves cold and deep bodies of water: Lake Onega, Lake Ladoga, found in Karelia and on the Kola Peninsula.
3. Rainbow. Inhabits rivers and lakes, and is actively bred on fish farms in Russia.

Main varieties of trout.

Kinds

Its representatives differ in their color, size, weight, habitat, prevalence and other features (see photo). The most common types of trout in Russia are:

1. Ruchevaya. Freshwater fish that loves fast rivers and streams with clean, cool water. The body length is 25-55 cm, weighs on average up to 2 kg, but there are individuals up to 12 kg that are more than 10 years old. The color of brook trout ranges from yellow to dark brown, the back and head are dark, the belly is whitish. Throughout the body there are many dark or red spots with light yellow spots on the edges. Because of the way it looks, this fish is called a pestle. Depending on the habitat, the color can be lighter or darker, and the meat is white or pink, light orange.
2. Ozernaya. Prefers deep lakes with cold water. Larger fish weigh more than stream fish, adult specimens reach a length of up to 1 m, and have a powerful body. The color of lake trout is silver, the belly is light, the back is dark. There are many dark spots throughout the body and fins. The intensity of the color depends on the habitat - in lakes with a light bottom the color of the fish is lighter, and if the bottom is dark, then the fish acquire more similar dark shades of scales.
3. Rainbow. The most common type of freshwater trout in Russia, which is found in natural conditions and is bred in large numbers on fish farms. This species is native to the Pacific Basin from Alaska to Mexico. Subsequently, it was distributed to other continents for commercial purposes and sport fishing, and several domesticated subspecies were developed for farming. Rainbow, unlike other varieties, reproduces easily, grows faster, is hardy, unpretentious, and gets used to artificial nutrition. Therefore, it is grown on an industrial scale in many countries around the world. The color of the fish is silver with a light belly and a dark back from olive green to bluish. The entire body and fins are covered with small black specks. On the sides there are two bright pink stripes (as in the photo), from which the fish got its name.

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Age, size and spawning

The size of the fish is closely related to its habitat.
For example, sea trout are larger than freshwater trout. Lake fish spawn in the fall. The female prepares a hole at the bottom of the reservoir and lays eggs, which are fertilized by the male. After the eggs are covered with sand or small pebbles. The stream variety of salmon spawns under stones and snags in their permanent habitat and does not migrate. There are several males ready to fertilize the eggs, but the female allows only one.

Rainbow trout spawn in shallow waters. The eggs are laid by the female in a prepared cavity, then fertilized by the male, and then they are masked with small pebbles. The breeding season for different species depends on the region where they live. In our country, fish spawn in the fall.

Lake trout are long-lived, their age can reach several decades. River fish live for 7 years, but by the age of 3 the female is ready to lay eggs. The male becomes adult at 2 years.

Trout species

There are three types of trout in nature:

• Rainbow. This type of fish differs from its relatives in color. The trout carcass is decorated with a long scarlet stripe. In addition, rainbow trout have a longer body than other species of this fish.

• Brook, or river. This type of trout is the most common. The fish has silver or golden scales and an elongated, slightly rounded body. It is distinguished by its particularly demanding choice of habitat, preferring cool and clean waters.

• Ozernaya, or Karelian. This type of fish has a brown-silver color. Lake trout prefer to live in the depths without rising to the surface, and therefore have a darker color, the color tone of which varies from brown to green.

Karelian, or lake, trout differs from rainbow trout in their habitat. It is found in the reservoirs of Karelia, and also loves high-mountain, clean rivers. Rainbow trout can also live in lowland rivers. In addition, rainbow trout is decorated with a motley stripe on its side, while Karelian trout does not have it. The presence of a bright stripe on the body of the rainbow trout also differs from the usual one.

There is also a type of trout called amber. However, this variety was bred only at the end of the 20th century through selective breeding. During the study, it turned out that the amber trout is less active than its relatives that developed in the wild. In addition, it grows slowly and does not adapt well to new conditions, so this trout can be found on sale extremely rarely. Amber trout differs from rainbow and any other trout in its bright golden color and more tender meat.

There is also a type of fish called sea trout, which differs from river trout only in habitat and size. Fish raised in the sea are larger in size.

What to catch trout with

The bait is chosen depending on the time of year. In spring and summer there is a good bite for insects and corn. In the fall, small fish or artificial baits that imitate them are suitable.

Groundbaits and lures

Lures are chosen each time depending on the fishing location.

Catchable bait for trout.

Fishermen prefer fishing on:

1. Live bait, a fish that only adults feed on, is suitable at any time of the year.
2. Spinner - suitable for catching fish of different ages, has differences in design and color.
3. Dung worms.
4. Fly - used in the summer to create the image of an insect.

Complementary foods prepared at home are more effective than store-bought ones, but the store-bought version is cheaper.

Fishing gear

The entire range of necessary gear is small:

• spinning;
• fishing rod for ice fishing;
• riding spirit;
• fly fishing

a brief description of

Trout is a type of fish that is valuable for culinary specialists, amateur fishermen, and companies that breed trout. This fish has its own characteristics, which are expressed both in its lifestyle and in appearance.

What does it look like?

Trout has an elongated, rounded body that almost merges with the head. On the skin of the fish, which, depending on the species, is golden or silver in color, there is a scattering of dark spots. Closer to the belly, the color of the trout becomes significantly lighter.

The fins are small, as is the tail, which smoothly connects to the body. The eyes are round and protruding.

Trout is a predatory fish, so it has a large mouth, which is filled with small teeth that help to grab prey.

The color of trout directly depends on the body of water in which the fish lives. The color of the scales varies from silver and gold to olive, green and yellow.

Dimensions and weight

Trout is impressive in size and can reach up to 25 kilograms in weight. The maximum known size that trout can grow to is one and a half meters in length.

Is this a saltwater or freshwater fish?

Since trout habitats are mountain rivers, the fish is considered freshwater.

Where is it found?

Trout are found exclusively in clean and cool fresh waters. Its main habitats are mountain rivers, but sometimes it can also be found in small fresh lakes.

Fish loves bodies of water with running water, where the temperature usually remains at the same level. Warming the water by 2-3 degrees can make life uncomfortable for trout. For this reason, breeding this fish is quite difficult.

Are trout bony?

Trout can be rainbow and river. © https://ydoo.info/product/forel.html The differences between them are quite insignificant and consist only in the color of the scales. Both rainbow and brook trout are considered not very bony fish. Existing bones are very easily and completely removed when properly cut.

Is it oily or dry fish?

Trout is a type of fish with medium fat content (about 9%), so it cannot be called dry.

As for comparing the fat content of trout with other types of salmon fish, the result is ambiguous. Thus, trout is less fatty than salmon, however, when it comes to diets, it is better to include salmon in the diet, since when losing weight, red fish can be eaten only once a week.

If we talk about salmon, then this type of fish is much fatter than trout. But coho salmon does not have such a high fat content, which is why it differs from trout.

Taste

Trout meat has a unique taste and can be red, white or pink depending on the variety. This fish is considered a delicacy.

When cooked, the basis of the taste is determined by the selected seasonings and spices. If you choose them correctly and cook river fish, its unique, delicate taste will be remembered for a long time, and its delicate aroma will instantly whet your appetite.

Rainbow and river trout have no differences in taste, however, the meat of rainbow trout is slightly tougher than that of river trout.

Smell

The smell of trout depends on how it is cooked. When raw, it has a pleasant, subtle smell of fresh fish and seaweed. When the trout begins to spoil, the smell becomes pungent and unpleasant, similar to lost canned food.

Trout fishing techniques and tactics

Catching is strictly prohibited during the spawning season. The rest of the time, you can try several techniques:

1. Live bait. During such fishing, the hook is not hidden inside the bait - the minnow.
2. For the spinner. The method is suitable for rivers with strong currents; the size of the spoon is selected small.
3. "Cargo". Suitable for fishing from the shore in autumn or spring, in summer - only from a boat.
4. Fishing under ice. Take an ice fishing rod and dung worms as bait.
5. Horse fishing using flies. The method works from mid to late summer, during the period when salmon hunt for insects flying over the water.

Description

There are many species, subspecies, differing in habitat, size, color, and other characteristics. Some of these representatives belong to marine inhabitants (the marine one is the largest), and the main representatives live in fresh water bodies - ponds, lakes, rivers, streams with clean water. Trout cannot tolerate dirty waters, and in toxic conditions they quickly die.

Many species of trout have an average weight of 0.2-0.5 kg, a body length of about 30 cm. In favorable conditions, they grow up to 1 m in length and gain weight up to 2 kg. Marine species are larger than freshwater representatives, differ in the color of their meat and other characteristics. Migratory sea trout can gain weight up to 12 kg.

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Description of the characteristic features of the trout family:

1. The body shape of all species is similar - slightly elongated and compressed at the sides, with a small head. The powerful, dense body looks like a spindle. The multitude of motley spots, the size and color of which depend on the species and habitat of the trout, make it especially decorative. This beauty is difficult to confuse with other fish.
2. The scales are dense, small, rounded, covered with mucus. The color can be different, what color the trout is depends on the type of individual, habitat, and season. If the bottom of the reservoir is light, then its scales have a silvery tint. With a dark muddy bottom, its body also becomes darker. During spawning periods, the color changes - it becomes more vibrant and saturated. The size, shape, and color of the spots depend on the type of fish.
3. All fins and tail are small and medium in size. There are 2 fins on the back - the first is the main regular one, and the second (characteristic of all salmonids) is a fatty false one, which is located closer to the tail.
4. The muzzle is short and truncated. The teeth are strong and sharp and located on the vomer. Males differ from females in their smaller body size, larger head, and more teeth. Over time, an adult male develops a characteristic upward bend on the lower jaw, by which it is easy to distinguish him from a female.
5. The eyes are small, light in color, almost transparent. Its vision is excellent - it easily navigates at any depth, vigilantly looks out for prey, and sees in many directions at the same time.

INTERESTING FACT: If this fish lives in salt water, then it absorbs food better, grows and gains weight faster than in fresh water. If fry of the same species are placed in several reservoirs with different habitat conditions, the color and size of the grown fish will differ noticeably.

The benefits of trout for the human body

Omega-3 fatty acids contained in fish have a beneficial effect on the functioning of the brain, central nervous system, and help suppress stress. Trout is hypoallergenic and can be eaten by children and people suffering from allergic reactions.

Health benefits of trout.

In addition, the advantage is that with the systematic consumption of fish dishes, cholesterol is eliminated faster and the functioning of the cardiovascular system improves. People are less susceptible to cancer, atherosclerosis, high blood pressure, diabetes, and depression.

Contraindications and harm

Trout should not be eaten by pregnant or breastfeeding women as it contains some mercury.
Its concentration is safe for an adult, but it can harm a child. Saturated fats improve the functioning of the digestive system, so people with liver and gastrointestinal diseases are not recommended to frequently consume this type of fish.

It is advisable not to use trout head during the cooking process, since it accumulates toxins from the environment.

How to choose and store correctly

A fresh product can be identified by the following characteristics:

1. Elasticity. If pressing on the side of the carcass leaves a dent, then it is not fresh.
2. Smell. Unspoiled trout smells like the sea or river.
3. Color. The gills should be light pink or scarlet in color.
4. Moderately high price.

Rules for choosing fresh fish.

If you buy canned food, pay attention to the following:

1. The jar must be without defects or leaks, the markings must be stamped on the bottom.
2. It is better to take canned food that is made in the same place where the fish was caught.
3. After opening the package, inspect the pieces - they should be even, smooth and the same size. If the broth is dark in color and bitter, then the product is spoiled.

Fresh fish can be stored in the refrigerator for a week or in the freezer for several months.
Storage conditions:

1. Canned food will not spoil in the refrigerator, cupboard or pantry.
2. Lightly salted or salted fish is stored in a deep container with a brine solution, covered with a lid.
3. Frozen is left in the freezer.
4. The fresh carcass is stored in the refrigerator, preferably on an ice bed, the scales are lubricated with a small amount of vegetable oil.

How to clean and gut trout

Only the scales are removed from this type of salmon:

1. The carcass is washed from dirt and mucus, salt is applied on top and washed thoroughly. Then blot with a paper napkin.
2. Clean the fish in a sink using a knife with a wide blade, from head to tail.
3. Wash again to remove any remaining scales.

Features of the trout cutting process.

After cleaning, if required by the recipe, the fish is gutted:

1. The cavity is cut along its entire length.
2. The entrails are removed, the caviar is left for salting, and the rest is thrown away.
3. Blood and film are carefully removed from the belly, otherwise the dish will taste bitter.
4. The head is removed or left depending on the recipe, but its toxicity should be taken into account.
5. The gills are cut out. An incision is made on the side of the plates and under the jaw of the fish. Next, the gills are opened slightly and removed.
6. The fins, tail and ridges are separated.

Nutritional value and calorie content of trout

The amazing taste characteristics of sea inhabitants are achieved thanks to the muscles, which are saturated with vitamins and omega-3 polysaturated acids. The composition contains many microelements that are of decisive importance and beneficial properties.

Important! The amount of some can replenish the daily requirement of essential substances for a person. The benefits of fish are confirmed by experts.

The highest concentration of elements per 100 grams:

• vitamin A – 10 mcg;
• vitamin B12 – 5 mcg;
• vitamin D – 32.9 mcg;
• niacin;
• E – 2.7 mg;
• alanine – 1.4 g;
• leucine – 1.7 g;
• glutamic acid – 3.1 g;
• aspartic acid – 2 g;
• cholesterol – 59 mg.

Protein contains 17.5 g, fat – 2 g.

Calorie content varies depending on the technology of preparation of the product.

Methods for preparing trout

The most common methods of processing fish: stewing, baking, frying, salting.

In a frying pan

You will need:

• fish - 1 pc.;
• salt;
• sugar;
• ground black pepper;
• 1 branch of rosemary;
• vegetable oil - 5 ml.

Trout fried in a frying pan cooks quickly.

The fish is cleaned, washed and cut. Mix spices separately in equal parts. Place a frying pan on the fire, add vegetable oil and rosemary, simmer for 10 minutes.

Remove the spice and lay out the trout sprinkled with seasonings, fry for 4 minutes, turn over and repeat the process.

For juiciness, the dish is covered with a lid and allowed to simmer.

In the oven

You will need:

• fish - 1 pc.;
• onion 1 pc.;
• salt;
• sugar;
• ground black pepper;
• 1 branch of rosemary;
• butter - 10 ml.

The carcass is washed and gutted.
Take a baking sheet and place onion, cut into rings, on the bottom and fish on top. Salt and pepper outside and inside, and rosemary is placed in the middle of the carcass. The dish is greased with melted butter and placed in an oven preheated to 200°C, baked for 15 minutes.

Trout in the oven is a healthy dietary dish.

In a slow cooker

You will need:

• trout fillet - 1 pc.;
• salt;
• spices for fish;
• sour cream - 20 g;
• cheese - 200 g;
• butter - 5 g.

The fillets are washed, dried with a paper towel and cut into pieces. Rub them with salt and fish spices. Then put it in the refrigerator for 20 minutes. Place the workpiece, topped with sour cream and grated cheese, into a multicooker bowl, greased with oil. Select the “Baking” mode and set the timer for 25 minutes.

Grilled

You will need:

• steaks - 2-3 pcs.;
• lemon - 1 pc.;
• spices;
• salt;
• soy sauce - 100 ml;
• wine (any) - 100 ml;
• vegetable oil - 10 ml.

The pieces are washed, dried with a paper towel and placed in a ceramic container, which is filled with lemon juice, spices, soy sauce, salt and wine. The steaks are generously rubbed with the resulting mixture and left to marinate for an hour. Remove the workpiece and blot it to remove excess moisture. Place on the grill, sprinkle with vegetable oil, fry on one side for 5 minutes, then turn over.

On the grill

Both the whole carcass and shish kebab are prepared on the grill.

Trout cooked on the grill is especially tasty.

The fish is pre-marinated for several minutes in wine or sauce, then placed on a wire rack and cooked until crispy.

Recipes for popular fish dishes

Trout contains many useful microelements, but many people neglect fish dishes because they do not know how to cook it correctly.

Baked trout with vegetables

You will need:

• fish - 2 pcs.;
• salt;
• flour - 150 g;
• olive oil - 5 ml;
• garlic - 6 pcs.;
• rosemary - 1 tsp;
• onion - 1 pc.;
• ground black pepper - 2 pcs.;
• eggplant - 1 pc.;
• zucchini - 0.5 pcs.;
• tomato - 3 pcs.

The fish is cleaned, salted and dredged in flour, then fried in olive oil with a few cloves of garlic and rosemary.
Crush the remaining garlic and chop the onion, cut the vegetables into large cubes. The prepared products are laid out on parchment and wrapped, after sprinkling with olive oil. Wrap in foil and place in an oven heated to 200°C for 15-20 minutes.

Baked trout with vegetables is a very tasty and healthy dish.

Steak with sour cream sauce

You will need:

• orange - 2 pcs.;
• salt - 25 g;
• sugar - 50 g;
• ground black pepper - 0.25 tsp.

For sour cream sauce:

• dill - 1/3 bunch;
• sour cream - 150 g;
• horseradish - 1-2 tsp;
• salt;
• apple cider vinegar - 0.5 tsp.

The steak is coated with orange zest, salt, sugar and pepper.
Place it on the grate. After an hour, rinse under running water and dry with paper napkins. Then the steak is placed in a frying pan and fried on each side for 2-3 minutes, thin parts are chopped off with a toothpick. Next, the product is transferred to foil, poured with the remaining fat and baked in the oven for 8-10 minutes at a temperature of 200-210°C.

The sauce is prepared from finely chopped dill added to sour cream, to which horseradish, salt and orange juice are added.

Fish pie

You will need:

• puff pastry - 0.5 kg;
• butter - 10 g;
• fish fillet - 1 kg;
• green onions - 100 g;
• Feta cheese - 160 g.

Trout pie is a delicious pastry that always turns out very satisfying.

The puff pastry is divided into two parts and rolled out, generously greased with butter, rolled into a snail shape and placed in the freezer for 15 minutes.

The fish is fried with green onions, the cheese is crumbled and everything is mixed.

The dough snail is rolled out, then folded into an envelope and rolled out again. Place in a mold with a diameter of 25 cm so that the edges hang down on the sides.

Add the filling, bring the ends together in the middle and place the pie in the oven for 35 minutes at 180°C.

Trout soup

You will need:

• fish - 400 g;
• dill - 1/3 bunch;
• onions - 1 pc.;
• carrots - 1 pc.;
• potatoes - 800 g;
• bay leaf - 2-3 pcs.;
• spices;
• greenery.

The fish is cut into small pieces, the dill is finely chopped; onions, carrots and potatoes are cut into small cubes. Prepared vegetables are added to boiling water. As soon as the potatoes become soft, add fish, spices, bay leaves and herbs to the broth. Cook for no more than 5 minutes.

Trout soup is one of the most appetizing lunch dishes.

Trout with bacon, onions and raisins

You will need:

• bacon - 200 g;
• onions - 2 pcs.;
• raisins - ½ tbsp.;
• vinegar - ½ tbsp.;
• salt - ½ tsp;
• sugar - 2 tsp;
• fish - 1 pc.;
• salt - ¼ tsp;
• ground black pepper - ¼ tsp;
• vegetable oil - 5 ml.

Fry the bacon until golden brown for 5-7 minutes, dry with a paper towel.
Remove half the fat from the pan and simmer the onion in the remainder for 6-10 minutes. Raisins, vinegar, salt, sugar, and bacon are also added there. Increase the heat and cook the sauce for 1-2 minutes. Then the stove is turned off and the pan is covered with a lid. The trout is baked in the oven for 3-5 minutes, after being greased with vegetable oil and sprinkled with salt and pepper. The finished dish is poured with sauce.

Trout salad

You will need:

• eggs - 2 pcs.;
• fresh cucumber - 1 pc.;
• lightly salted fish - 200 g;
• dill;
• cheese - 50 g;
• mayonnaise.

Trout salad is tender, filling and light on the stomach.

Finely chop boiled eggs, cucumber, dill and fish with bones removed. Sprinkle the salad with grated cheese and add mayonnaise.

Trout with fruit

You will need:

• steak - 4-5 pcs.;
• kiwi - 2 pcs.;
• banana - 2-3 pcs.;
• onions - 1 pc.;
• salt;
• cream - 250 ml;
• orange - 1 pc.;
• vegetable oil - 5 ml.

Fruits are cut into circles, steaks are salted. The onion is fried and placed along with the kiwi on the bottom of the baking dish, the fish is covered with a banana. Next, pour everything with cream and simmer for 15 minutes. Add an orange, cut into thin slices, and cook for another 5-7 minutes.

Potato casserole

You will need:

• potatoes - 0.5 kg;
• fish - 600 g;
• salt;
• onions - 1 pc.;
• cream - 300 ml;
• dill;
• ground black pepper;
• butter - 250 g.

Potato casserole with trout is an easy dish to prepare.

Cut the potatoes into slices and place them on top of each other on a greased baking sheet. Place small salted pieces of fish and onion in half rings on top. Pour cream mixed with dill and pepper over everything.

Cover with a layer of potatoes and butter, cut into thin slices. Bake the dish for 40 minutes at 180°C.

Pie with trout and cheese

You will need:

• sugar - 1.5 tbsp;
• egg - 1 pc.;
• butter - 50 g;
• soda - 0.5 tsp;
• salt - a pinch;
• milk - 125 ml;
• flour - 300 g;
• fish - 600 g;
• greenery;
• cheese - 300 g;
• black pepper;
• starch - 1 tbsp.

Mix sugar, egg, butter, soda and salt, pour milk into the mixture and beat everything with a mixer.
Then sift the flour and bring the dough to a dense consistency, leave for 20 minutes. The fish is chopped, mixed with herbs and grated cheese, salted, peppered and starch is added.

The dough is divided into two parts. The first one is rolled out, sides are made in the mold, and the filling is laid out. Stripes are made from the second part and laid on top of the pie. Coat the dough with egg and place the dish in the oven, heated to 200°C, for 30 minutes.

Trout in beer batter

You will need:

• fillet - 700 g;
• salt;
• lemon juice - 2 tsp;
• flour - 250 g;
• eggs - 2 pcs.;
• beer (any) - 120 ml.

The fillet is cut into pieces, salted and sprinkled with lemon juice. In a deep container, create a mound of flour with a depression in the middle. Eggs, beer and salt are poured into it and the batter is mixed. Portioned pieces are dipped in the dough and fried for 25 minutes.

Trout slice rolls

You will need:

• fresh cucumbers - 2 pcs.;
• fish - 200 g.

The cucumber is cut into thin and long bars, which are wrapped in narrow layers of fish. The second cucumber is chopped into circles, on which the roll is placed.

How to cook better fish when losing weight

When losing weight, it is better to cook fish by baking, boiling, steaming or grilling . It is combined with vegetables, but even if you have chosen the lowest calorie one, you should not use it with boiled/fried potatoes or legumes - this will significantly increase the calorie content of the finished dish, it will be too “heavy” for the stomach. What you need to remember when preparing dietary dishes:

• you need to use a minimum of “foreign” fats - only vegetable oil and literally sprinkle it on pieces of fish;
• if the product is baked on the grill, then you can grease the piece with olive oil - the excess fat will still drain off;
• the use of salt should be reduced; the taste of fish can be improved with seasonings such as rosemary and parsley;
• Ukha is an undesirable product when losing weight, but once a week you can afford such a dish for lunch (in an amount of no more than 250 ml);
• if you are preparing boiled fish, then it is better to use fillet;
• It is not worth adding tomato, sour cream, or mayonnaise, but for lean varieties with dry meat (blue whiting, pollock), it is permissible to add a small amount of low-fat sour cream to the finished dish.

Watch the video about different types of fish for weight loss:

Steamed pollock cutlets

Prepared from pollock fillet (from one fish) to which you will need to add:

• 1 piece of white bread - crumble it and pour milk over it;
• 1 raw egg - beat with a fork;
• parsley, dill - fresh or frozen, finely chopped.

First, the fish fillet is ground in a blender or meat grinder, bread and egg are added there, and everything is mixed. Pollock is very dry and to make the cutlets juicy, you need to add 1 tablespoon of vegetable oil to the minced meat (it is better to use olive oil, but sunflower oil will also work). Add chopped herbs (in any quantity) and a small amount of salt to the finished mass.

All that remains is to form the cutlets/bits, place them in a double boiler and cook for 20 minutes. A side dish for this dish can be boiled or stewed vegetables - cauliflower, bell peppers, carrots; fresh tomatoes, cucumbers, and lettuce are suitable.

Souffle

It can be prepared from any fish, but pike perch is best. For this dish you will need 2 baked cloves of garlic, and it is better to prepare them in advance: put the unpeeled cloves in a frying pan or mold and bake in the oven at 200 degrees for 5-7 minutes, cool.

How to prepare pike perch soufflé:

• Peel 350 g of pike perch from skin and bones and place in a blender (twist in a meat grinder);
• add 100 ml of cream, baked garlic, salt to the fish;
• beat everything thoroughly into a homogeneous mass;
• add 2 egg whites, beaten into a foam, into the minced meat.

The result should be a mass with a consistency similar to cream. It is laid out on cling film, wrapped in a “sausage” shape, and the edges are carefully tied. You can use silicone baking molds. The product is placed in the oven and cooked for 30 minutes at medium heat (maximum 150 degrees).

You can place vegetables around the soufflé for baking - this will be a side dish: cauliflower, zucchini, carrots, tomatoes. The soufflé must cool (do not remove the packaging from it), then it is cut into circles/pieces and served along with vegetables.

Watch the video about making pike perch soufflé:

Steak

It is better to prepare it from cod, but you can use any low-fat sea fish; to prepare the dish you will need:

• 700 g cod fillet;
• 10 medium-sized potatoes;
• 1 piece each of lemon and onion;
• natural yogurt (3 tablespoons on average);
• 50 g rye flour;
• olive oil;
• a piece of horseradish measuring 3-4 cm (in length, the root is not thick).

What should be done:

1. Boil the potatoes and cut into thick slices (about 1 cm thick).
2. Cut the onion into thin half rings.
3. Cut half a lemon into rings.
4. Breaded cod fillet in rye flour and fried in olive oil.

All components of the dish are laid out on a plate and decorated with lettuce leaves or herbs. The final touch is to top the fish and vegetables with horseradish sauce. It is prepared from lemon juice (from the second half of the citrus fruit), natural yogurt, chopped horseradish root and fresh herbs.

This dish cannot be called low-calorie, but it can be included in the menu twice a week - for example, as lunch.

Halibut with vegetables

What you will need for preparation:

• halibut fillet – 500 g;
• bell pepper – 2 medium-sized pieces;
• garlic – 2 cloves;
• tomatoes - 2 small pieces;
• 40 ml each of sesame oil and fish sauce (Chinese/Vietnamese);
• 1 lemon (can be replaced with lime);
• 15 g fresh ginger;
• several sprigs of fresh mint (3-5);
• 10 g granulated sugar.

The dish belongs to the category of complex, but it is tasty and low-calorie - ideal for those losing weight. It is important to follow the algorithm:

1. Wash the halibut fillet and cut into strips.
2. Mix sesame oil, fish sauce in a bowl, add salt and add prepared halibut fillet to the resulting mixture.
3. Peel the tomatoes and cut them into small cubes.
4. Garlic and bell pepper should be finely chopped and combined with ginger and already chopped tomatoes.
5. The mint is washed and finely chopped, the lemon (lime) is cut into slices.
6. Take a piece of marinated fillet (it should take at least 10 minutes to leave), put it on foil, put a mixture of vegetables on top and pour over the marinade. Wrap a piece of fish in foil and do the same with the entire halibut.

All that remains is to bake the fish in the oven at maximum heat (200 degrees) for 25 minutes, cool slightly and serve on a platter with mint and lemon.

We recommend reading the article about whether you can eat caviar for weight loss. From it you will learn what kind of caviar you can eat when losing weight, and the features of a fish caviar diet. And here is more information about the salt-free diet for weight loss.

Both sea and river fish will be useful for weight loss after any culinary processing, but it is better to consume this product boiled, baked, steamed, or grilled. If you have fish on the menu at least twice a week, you will be able to achieve not only weight loss - the benefits of this product are also manifested for nails, hair, and skin.

Salting fish - recipes

Salmon fillets are the easiest to brine due to their delicate texture.

Classic recipe

You will need:

• trout - 1 kg;
• sugar - 1 tbsp;
• salt - 2 tbsp;
• ground black pepper;
• seasonings

Lightly salted trout is an excellent appetizer for the family table.
The fish is cut into thin slices, placed in a bowl, and each layer is sprinkled with a mixture of seasonings. Salt in the refrigerator for a day.

In soy sauce with basil

You will need:

• fish - 1 pc.;
• soy sauce - 50 ml;
• water - 150 ml;
• ground black pepper - 0.5 tsp;
• dried coriander - 0.5 tsp;
• basil seeds - 0.5 tsp.

The headless carcass is gutted, washed and waited for the water to drain. Soy sauce is diluted in water, spices are added to it and mixed. Lay out the fish, pour in the marinade and leave in a cold place for 1-2 days.

In brine

You will need:

• water - 2-3 l;
• salt - 350 g (for brine);
• fish - 1 kg;
• coarse salt - 4 tbsp.

Boil water and gradually pour salt into it until it stops dissolving. Allow the brine to cool. The trout is cut into fillets, leaving the skin, and rubbed with salt. Coarse salt is placed on the bottom of the dish and the fish is placed, first skin side down, then flesh to flesh, then skin to skin until the product is gone.

Fill everything with brine; there should be no contact with air.

The dish is covered and placed under pressure in a cold place for a day.

In honey-mustard marinade

You will need:

• trout - 1 pc.;
• honey - 20 g;
• salt;
• mustard - 15 g;
• spices for fish;

The head and bones are removed, the carcass is gutted, rubbed with a mixture of honey, salt, mustard and spices, placed in a container with a lid and left in the refrigerator for 24 hours.

Finnish style with cognac

You will need:

• fillet - 500 g;
• coarse salt - 2.5 tbsp;
• sugar - 1 tbsp;
• black pepper;
• dill;
• cognac - 20-30 ml.

The fillet is washed and the bones are removed. Place skin side down on baking paper and sprinkle with seasoning mixture. The fillet is sprinkled with cognac and a second piece is placed on top of it, skin side up. Everything is wrapped in paper, cling film, pressed and put in the refrigerator for 1-1.5 days.

With honey and lemon juice

You will need:

• trout - 1 kg;
• salt;
• honey - 25 ml;
• lemon juice - 20-30 ml.

To prepare the marinade you will need honey and lemon juice.

The skin is separated from the meat, washed and dried. Salt and honey are rubbed into the fillet and, twisting, placed in a glass jar.

Covered with a lid, it stays in the refrigerator for a day. Then the rolls are turned out and the jar is left for another day. The procedure is repeated again. Sprinkle the finished fish with lemon juice.

In a spicy Korean marinade

You will need:

• fish - 300 g;
• onions - 1 pc.;
• soy sauce - 25 ml;
• 6% vinegar - 15 ml;
• salt;
• black pepper;
• sugar - 25 g;
• coriander;
• roasted sesame seeds - 10-20 g;
• lettuce leaves - 2-3 pcs.

The onion head is cut into two parts: one in half rings, the second finely. The trout is chopped into small pieces, poured with soy sauce and vinegar, stirred and waited for 2 hours. Add salt, pepper and small onions. Mix everything, add sugar, coriander and onion in half rings, leave for 15-20 minutes. The dish is served on lettuce leaves, sprinkled with toasted sesame seeds.

A spicy marinade will make the trout more tasty, soft and rich.

In wine with lemon

You will need:

• fillet - 0.4 kg;
• lemon - 1 pc.;
• salt - 50 g;
• white wine - 0.2 l;
• sprigs of greenery.

The fillets are sprinkled with lemon juice, rubbed with salt and placed in a deep container. Add wine and sprigs of herbs, leave for 20-30 hours, turn over periodically (2-3 times).

Fast way in 2 hours

You will need:

• fish - 0.6 kg;
• salt - 5 tbsp.

The fish is cut into thin slices and, when placed in a container, generously sprinkled with salt. Leave for 15 minutes at room temperature, cover with a lid and keep in the refrigerator for 2 hours.

Scandinavian way

You will need:

• trout - 0.5 kg;
• salt - 30 g;
• sugar - 30 g;
• dill - 0.1 kg.

Cut boneless fish and rub it with salt mixed with sugar. Place the chopped dill on a plate, top the fish skin side down, dill and fillet again. Everything is left in the room for 8 hours, covered with a lid, after which the product is salted for 2 days in the refrigerator.