Preparing river fish in such a way that it is tasty is an art not available to every housewife, especially when it comes to bream. In addition to the fact that there are a lot of small and sharp bones in it, the bream meat is dry and fresh, in a word, it is difficult to call such a fish a delicacy. But a few interesting recipes that are worth taking note in case if nothing else is expected for dinner, still exists, and they will be discussed.
Selection and preparation of ingredients
The main thing you need to know about when preparing to cook any representative of the cyprinid family, and bream refers to this particular group - this is a product that poses a potential health hazard.
Important! Carp fish, including bream, chub, tench, asp, ide, roach and many others, are carriers of opisthorchiasis - a parasitic disease caused by a special kind of flatworms. The disease affects the digestive system, liver, joints, muscles and partly the nervous system.
The usual requirement that the fish should be fresh does not remove the potential risk; moreover, it is recommended to freeze the bream for guaranteed disinfection. In a home refrigerator, the freezer usually provides a temperature of at least -18 ... -20 ° C, under such conditions, the parasite larvae can remain viable from several days to a month.
Further, due to the strong bony bream, you need to choose fish according to the principle: the larger, the better. An adult of this species can weigh up to 6 kg, and reach half a meter or more in length. The scavenger - a bream weighing 800–900 g that has not reached puberty - is much less interesting in the culinary sense: there is practically no taste in its carcass, no fat, but each small bone will be felt in the tongue and turn the tasting into a real torture.
Did you know? River fish is a source of phosphorus, necessary for the restoration and growth of the body, however, the most valuable omega-3 fatty acids, as well as iodine, selenium and cobalt can be obtained only from the meat of the inhabitants of the seas and oceans.
And the last tip: you should not buy fish immediately after spawning, but before throwing caviar, the meat of the inhabitants of the aquatic world, on the contrary, is considered the most tasty and healthy, all the vitamins and microelements present in it are at this point at the highest point of their concentration.
Recipes for bream dishes
It is difficult to make a bream dish exquisite, but this is not necessary. You need to cook this fish so that it is fast, easy and at home. Traditionally, frying, cooking, stewing and baking is used for these purposes, and after spending a little more time, you can make minced meat, and very tasty cutlets can be made of it.
Frying pan
445 minutes
bream
4 carcasses weighing up to 1 kg
vegetable oil
100 ml
Nutritional value per 100 g:
Clean and gut the fish. Do not trim the heads, the fins can be shortened a little with scissors. On each carcass, with a sharp knife, make a cut in the form of a mesh with a cell of about 10 × 10 mm and a slot depth of 4-5 mm.
This technique allows you to solve the problem of small bones: firstly, some of them will be cut in places of the same “slingshot”, which is the most dangerous if it is accidentally swallowed, and secondly, hot oil, penetrating the flesh, burns fine bone tissue turning it into a crispy cracker.
Salt the carcasses by carefully rubbing the salt into the slots.
Roll the fish in flour evenly.
Heat vegetable oil in a pan and put breams in it. It is advisable that a layer of fat cover the carcasses at least half. Fry the fish on each side for at least 8-10 minutes.
Serve the fried bream immediately, while it is hot, and there is such a dish, as a precaution, it is better without a side dish, so there is less risk of choking on the bone.
Clean and gut the fish. Do not trim the heads, the fins can be shortened a little with scissors. On each carcass, with a sharp knife, make a cut in the form of a mesh with a cell of about 10 × 10 mm and a slot depth of 4-5 mm.
This technique allows you to solve the problem of small bones: firstly, some of them will be cut in places of the same “slingshot”, which is the most dangerous if it is accidentally swallowed, and secondly, hot oil, penetrating the flesh, burns fine bone tissue turning it into a crispy cracker.
Salt the carcasses by carefully rubbing the salt into the slots.
Roll the fish in flour evenly.
Heat vegetable oil in a pan and put breams in it. It is advisable that a layer of fat cover the carcasses at least half. Fry the fish on each side for at least 8-10 minutes.
Serve the fried bream immediately, while it is hot, and there is such a dish, as a precaution, it is better without a side dish, so there is less risk of choking on the bone.Video recipe
Roasting in the oven in foil
460 minutes
bream
2 carcasses weighing 1.5–2 kg
bulb onions
2 large heads
butter
2-3 tbsp. l
seasoning for fish
2 tsp
Nutritional value per 100 g:
Clean fish, gut, cut off heads and tails, remove fins.
On each carcass, make transverse cuts on both sides to a depth of 5 mm from the back to the abdomen at a distance of 2-3 cm from each other. The purpose of the manipulation is to cut small bones and steam them as much as possible during the baking process.
Grate carcasses with salt on all sides, including the inside.
Peel the onion, cut into large slices. Stuff the fish firmly with the onion from the inside, and also insert the thin segments of the onion into the cuts on the skin, trying to completely push it inside without leaving it on the surface.
Lay each bream on a foil slightly greased with butter, cover with another layer of foil on top and carefully wrap so that the joints along the entire perimeter are formed in the form of raised sides.
Put the resulting foil bags on a baking sheet or in a baking dish with low sides. Preheat the oven to + 180 ° C, put a baking sheet in it. Bake for 20–25 minutes.
While the bream is baking, prepare the sauce. Melt the remaining butter, mix it with the seasoning for the fish, add freshly squeezed lemon juice, mix well.
Remove bream from the oven and carefully open the packaging so that the juice does not leak. To do this, you can carefully cut the top layer of the foil with scissors, while maintaining the integrity of the sides.
Pour the carcasses abundantly with spicy creamy lemon sauce, using a silicone brush to evenly distribute it on the surface and paying special attention to the incisions.
Return the fish to the oven, no longer covering, and bake for another 5–7 minutes until golden brown. If the oven has a grill function, it is at this stage that you can use it.
Clean fish, gut, cut off heads and tails, remove fins.
On each carcass, make transverse cuts on both sides to a depth of 5 mm from the back to the abdomen at a distance of 2-3 cm from each other. The purpose of the manipulation is to cut small bones and steam them as much as possible during the baking process.
Grate carcasses with salt on all sides, including the inside.
Peel the onion, cut into large slices. Stuff the fish firmly with the onion from the inside, and also insert the thin segments of the onion into the cuts on the skin, trying to completely push it inside without leaving it on the surface.
Lay each bream on a foil slightly greased with butter, cover with another layer of foil on top and carefully wrap so that the joints along the entire perimeter are formed in the form of raised sides.
Put the resulting foil bags on a baking sheet or in a baking dish with low sides. Preheat the oven to + 180 ° C, put a baking sheet in it. Bake for 20–25 minutes.
While the bream is baking, prepare the sauce. Melt the remaining butter, mix it with the seasoning for the fish, add freshly squeezed lemon juice, mix well.
Remove bream from the oven and carefully open the packaging so that the juice does not leak. To do this, you can carefully cut the top layer of the foil with scissors, while maintaining the integrity of the sides.
Pour the carcasses abundantly with spicy creamy lemon sauce, using a silicone brush to evenly distribute it on the surface and paying special attention to the incisions.
Return the fish to the oven, no longer covering, and bake for another 5–7 minutes until golden brown. If the oven has a grill function, it is at this stage that you can use it.Important! The majority of ready-made mixtures of spices already include salt, and often in quite a significant amount. This point should always be considered so as not to oversalt the dish.
Video recipe
Important! Thanks to a creamy sauce, bream prepared according to this recipe is very juicy and acquires additional fat content, which is so lacking for this fish.
Stewing in a slow cooker with vegetables
42.5-3 hours
bream carcass
approximately 1–1.5 kg
olive or sunflower oil
1 tbsp. l
ground black pepper
1 tbsp. l
Nutritional value per 100 g:
- To clean the fish, gut, remove the head, cut into large transverse pieces (together with the ridge). On each piece with a sharp knife, make several more cuts as described in the previous recipe, for at least a partial solution to the bone problem.
- Peel each vegetable, grate carrots on a coarse grater, cut onions into thin half rings.
- Pour vegetable oil into the thick of the multicooker, pour out the chopped vegetable group, add a little salt and pepper, then put sour cream, mix well.
- Place pieces of bream in the multicooker, then use a spoon to distribute the vegetable pillow so that it envelops the fish from all sides.
- Set the device to "stewing", the type of product is "fish" (if any), the cooking time is 2 hours. Run the program.
- At the end of cooking, let the dish brew for at least 30 minutes, then serve.
Video recipe
Did you know? Beautiful multi-colored fish, which can be found in artificial ponds of expensive overseas hotels and which in appearance are very similar to crucian carp, are carp koi. Its amazing coloring is the result of a long selection work carried out by scientists from East Asian countries.
Bonfire
8120 minutes
potatoes
3-4 pcs. medium sized
Nutritional value per 100 g:
To make a fire, set up a stand for a cauldron or other similar device, pour water into a camping pot and put (hang) over a fire for boiling.
Peel bream, gut, cut off heads, tails and fins, cut carcasses into large pieces.
When the water boils, put fish heads, tails and fins in it, boil for 10-15 minutes, then carefully remove with a slotted spoon, leaving only the fish broth in the boiler.
Peel all vegetables, cut into large slices.
Put rice and the entire vegetable group in boiling water. Salt, cook until half cooked.
Add fish to the ear, cover the cauldron with a lid, cook for at least 20 minutes from the moment of boiling.
5 minutes before ready to add bay leaf. Remove the pot from the heat, cover, let it brew for at least half an hour, and preferably an hour.
To make a fire, set up a stand for a cauldron or other similar device, pour water into a camping pot and put (hang) over a fire for boiling.
Peel bream, gut, cut off heads, tails and fins, cut carcasses into large pieces.
When the water boils, put fish heads, tails and fins in it, boil for 10-15 minutes, then carefully remove with a slotted spoon, leaving only the fish broth in the boiler.
Peel all vegetables, cut into large slices.
Put rice and the entire vegetable group in boiling water. Salt, cook until half cooked.
Add fish to the ear, cover the cauldron with a lid, cook for at least 20 minutes from the moment of boiling.
5 minutes before ready to add bay leaf. Remove the pot from the heat, cover, let it brew for at least half an hour, and preferably an hour.Video recipe
Did you know? The word "ear" comes from the Latin "ius" - stew. It is interesting that initially this soup was not necessarily fish soup, it could well have been prepared from any meat or poultry, today the word “yushka”, that is, broth, has been preserved from the original meaning of the name “ear” in Russian.
Cutlets
Video recipe
Cutlet
The bream is not the most noble and tasty fish, but this does not mean at all that you cannot cook anything from it that would be worthy of attention. The easiest way is regular frying in vegetable oil, although there are more interesting options. And a real fishing ear at the stake, cooked from a freshly caught catch, will make any picnic a real holiday.
