Fish snack (smelt): description, features and recipes

One of the popular food products in our country is smelt fish. The snotok is its closest relative, which is slightly smaller in size, but a tangible health benefit, a convenient and quick preparation combines these two fish. Both of them belong to the family of smeltfish and to the class of radiant fishes.

Fish sneet. Description

There are three types of smelt: unmarried, American (or toothed) and European, which is called snotok. Fish is distinguished by an elongated body, shiny scales, which during cleaning is very easily removed. "European" is slightly smaller in size (8-9 cm) than its nearest "relatives", and its dorsal fin is located in the central part of the body. The fish has a short side line. The Taurus consists of eight to twelve scales along the axis.

Habitat

The snake is a fish inhabiting the Ladoga Lake, the Baltic Sea, the Gulf of Finland, the Onega Lake and in the reservoirs of the northern part of Russia. Thanks to excellent acclimatization, the European smelt can descend to the Kuibyshev, Saratov, Gorky and Rybinsk reservoirs. The fish lives long enough - about three years. Its weight is on average six to eight grams.

Beneficial features

Fish snack is recommended for use by people suffering from heart disease, bone system and blood vessels. The composition contains a balanced amount of vitamins and minerals. Fish almost twenty percent consists of easily digestible protein. The composition is indispensable for man magnesium and phosphorus, calcium and potassium, molybdenum and iron, nickel and sodium.

Experts have proved that fish snecks (constantly or periodically consumed in food) will provide reliable protection of the nervous and muscular systems, help to avoid problems with blood vessels, hormonal background and high content of insulin in the blood. The snail normalizes the digestive tract, improves the functioning of the heart, brain, lungs, relieves swelling and reduces inflammation.

Features of catching

The snail is a fish, which is not necessarily to be bought at grocery stores. It can be easily caught and with your own hands. Especially active catching smelt becomes with the onset of cold weather. In the central part of the country, for example, in the Gulf of Finland, fishermen go to the ice in early December. Active biting falls exactly on the winter season. At this time, you can catch about five kilograms of fish, in which there will be about four hundred pieces.

Of course, catching the smelt of Europe takes a certain dose of patience, perseverance and skill. But believe me, the result is worth it to spend for this time. The snack is a fish, the recipes of which are very diverse. It can be dried and dried, salted and fried, smoked and baked in the oven.

Soup

The simplest and fastest dish, which can be prepared from a product such as a fish snack.

To do this you will need:

• Two large potatoes.
• One onion.
• Celery root.
• Parsley.
• Peas of black pepper.
• Salt.
• Bay leaf.
• A pinch of nutmeg (ground).
• Fish snøt and smelt are the same. We take the one that is in the store or that we managed to catch. It will take about ten to fifteen pieces per two-liter pot of soup.

First, it is necessary to prepare a fragrant and rich broth from vegetables. To do this, pour a half liter of water into the pan, put the peeled, diced potatoes, celery, the whole onion. After the broth has begun to boil, add the spices: laurel leaves, black peppercorns (to taste), a pinch of nutmeg and the same amount of salt. Cook until the vegetables are soft. After that, turn off the fire, remove the saucepan from the stove. We take out onion, bay leaf and celery - they have already played their role in cooking.

Now the turn of the fish came. It must be washed, cleaned, and head removed. We put it in the broth and let it boil for another ten to fifteen minutes. The soup is ready. Add a little fresh greens, a piece of butter before serving.

Fried smelt

Fish fried snack is one of the most popular dishes. Preparation takes a few minutes, but the result is surprisingly tasty and satisfying. So, to prepare this dish, you will need vegetable oil, a little salt, a couple of tablespoons of flour for breading, a frying pan and, of course, peeled and decapitated smelt.

After the carcasses of the fish are cleaned and washed, place them in a large container and sprinkle with salt, pepper and spices for fish (optional). Mix thoroughly. Add the flour and mix again. Snail is a fish that does not need to be given too much attention. Crumbling every small fish in breading is simply a waste of time.

Pour vegetable oil on a frying pan. We spread the fish in even rows and fry on the one side for three minutes. Then turn the carcases, cover the dishes with a lid and cook the fish for another five minutes. Ready fried fish smeshk. Recipes and description of the preparation are as simple and understandable as the process of frying this fish.

Snack with white sauce and onion

If you want a more original dish, we advise you to pay attention to the recipe, where the usual seemingly smelt, turns into an exquisite product, which is not ashamed to be served on the festive table, and to treat unexpected guests.

In order to prepare such a dish, you will need to take the following products:

• Smelt - 10-20 pieces.
• Onions - one piece.
• A little vegetable oil.
• Salt mixed with black pepper or a ready-made seasoning for fish.
• 300 ml of milk or thick cream.
• One bunch of fresh herbs (parsley, dill).
• A couple tablespoons of flour.
• A little white dry wine.

How to cook

Onions will need to be cut very finely. After that, fry it on vegetable oil until the appearance of "blush." We spread the fried onions on a separate plate. Oil try to leave in a skillet.

Now you can go to the preparation of the sauce. To do this, put a piece of butter in a frying pan and melt it over low heat. As soon as the oil changes the solid consistency to liquid, you can add flour. It is recommended to fry it for about two to three minutes.

As soon as the flour begins to change its white color to a darker shade, in a thin trickle we begin to pour in a little cream (milk). Armed with a whisk and carefully mix all the ingredients in a frying pan. It is important that the sauce did not even have the slightest hint of unpleasant lumps. Slightly prisalivayem sauce and leave it on low heat until the final thickening.

It's time to make fish. Smelt must be cleaned, remove all the insides and get rid of the head. Now rinse the fish under running water and dry it with a paper towel. We take a small pot (sauté pan), spread out the snack and top with roasted onion and chopped shallow greens. Pour half a liter of water and dry wine. We put the dishes on a slow fire and stew until the smelt is ready.

Again we return with sauce. To make it more flavorful and tasty, it is recommended to add a pair of ladles of wine and fish broth in which smelt was cooked. Again, bring to a boil, reduce the fire and wait for it to thicken. The resulting mixture can even be filtered. The boiled smelt is spread on a plate with a spoon-colander and pour on top with white sauce. Boiled rice will be the best side dish for such an exquisite, but very simple and quick in cooking dish. The second option is to fry the snack, and then dunk it in a white sauce.