The recipe for cooking Soma or how to properly cook it

This strange fish is catfish. She has an awesome look. A huge head with a mustache, body length up to 5 meters and up to 300 kg of weight. However, these monsters have two drawbacks. Firstly, they are quite problematic to pull ashore, and secondly, their meat has the smell of tine. Therefore, young somes weighing up to 15-20 kg are more consumed. They have very tasty meat and some unscrupulous sellers of catfish fillets can even give it for sturgeon.

Before reading the recipe for making catfish, you need to learn how to properly prepare meals from it:

The main advantage of this fish is that it does not have scales, and there are no bones between the muscles. Therefore, it is sufficient to scrape it off with a knife and do not need to be cleaned.

The catfish is divided as follows. First, separate the head in the area where the pectoral fins are located. Then cut his belly along to the anal fin. At the same time, you can not damage his gallbladder, otherwise the bile will spill out and the meat will become bitter. Remove the internals from the belly and clean the inner walls of the films. To remove the abdominal and dorsal fins one must make along each fin incisions up to the spine on both sides. Then the fin is pulled from the body of the fish with fingers. This is suitable for small fish, if you are making a catfish of a larger size, then it is better to gut it and then cut it into pieces, which will be convenient for further cutting. The size of the pieces will depend on which one you choose the recipe for the catfish.

Often throw out those parts of the fish, which got bile from the incised gallbladder. But you do not need to do this. It is enough to rub these places with salt, and then wash it off.

Often the meat of catfish, especially large, has the smell of mud. You can get rid of it if you pour lemon juice or dry white wine and wash it in 15-20 minutes. You can soak the meat for several hours in milk. It will also remove all smells.

Soma can be cooked in different ways: boil, fry (including deep-fried), bake, make shish kebab, cutlets and goulash from it. Very tasty is obtained by baking sours baked in the oven. Therefore, it is so difficult to choose the best recipe for making catfish.

Cutlets from a catfish with cheese and mushroom sauce.

It takes 500-600 grams of catfish, two eggs, 150 grams of hard cheese, three tablespoons of semolina, breadcrumbs and dill greens. For the sauce you need 150 grams of champignons, one onion, two tablespoons of flour, sour cream and vegetable oil.

Fillet of catfish grind in a meat grinder. Add the eggs, mango, chopped dill, salt and pepper to it. Stir well and add the cheese, grated on a fine grater. Then put the mince in the refrigerator for half an hour. Sauce is prepared separately. Mushrooms boil, salt. Strain the broth, and mushrooms finely chopped. Fry onions in vegetable oil, add flour during roasting. Then pour one glass of mushroom broth and all sour cream. From chilled minced meat we make cutlets, crumble in breadcrumbs and in vegetable oil fry to a ruddy crust. Then spread them into the sauce and simmer for another five minutes.

Another recipe for making catfish is a shish kebab.

You need to take two kg of catfish, one lemon, a tablespoon of mustard and mayonnaise, parsley, dill, sugar, salt, ground white pepper and seasoning for fish. First we prepare marinade. To do this, squeeze out the lemon and mix its juice with mustard and chopped greens. Then add mayonnaise, sugar, seasoning for fish, ground white pepper and salt. Fish meat should be cut into large cubes, put in a marinade and leave in the refrigerator for 30-60 minutes. We make mischievous meat on skewers and roast on charcoal. If there is no possibility to make a fire, it is possible to bake shish kebabs in the oven, covering them with foil. It will also be very tasty.