Char - the fish was delicious. Description, cooking tips

The char-fish, which is often called by other names: charr, pelga, nerius. It is quite large, the weight of an adult can reach 4-5 pounds. Cooks appreciate this fish because it tastes great, a small amount of bones and an exquisite pink shade.

Fish

Char belong to the Salmonidae family, than it is easy to guess just by looking at her. She flattened laterally elongated body, relatively small head and small tight scales. Char – fish in the photo that gives an idea of its unusual coloration: abdomen always has a pink hue, and the back can be grey or bluish. It depends on many factors: habitat, diet, temperature. Different in color and the meat of these fish caught in different locations. It can be from deep red to pale salmon.

As a rule, in the shops gets decapitated frozen paly. This fish similar to trout and salmon, it can be distinguished only by the darker color of the skin and the presence of small round spots on the sides.

Habitat, behavior and fishing

Fishermen appreciate this fish. Catch her in private, developed and industrial fishing. Char-a fish that prefers large depth and low temperature. Usually it is found in freshwater lakes, but sometimes swims in the sea. In Russia, the char produced in the Onega and Ladoga lakes and in the waters of Karelia and the Kola Peninsula.

Char – a serious predator that can be caught on spinning, using women, lure or jig.

Culinary value of char

Fish Meat has medium fat content. Bones in it very little, only the backbone and ribs that are easy to fix.

Chefs cut the char on steaks or separated from the spine of the side fillet. Rich flavor is great for cooking a variety of meals. Char-a fish that can be baked on the grill and in the oven, cook for a couple at the stake. It turns out very tasty, even if you just boil it and add a minimum of seasoning. But salting, marinating, drying and other ideas for harvesting for the future – it's not the best. If you decide to salt the char, try to eat it as soon as it is ready. Keep a snack in the fridge more than a week is not recommended, as the meat not only loses valuable minerals and vitamins, but also taste.

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How to cook fish? The char is delicious in baked form. The easiest way – directly whole pritrusit spices, oil, stuff steamed vegetables, wrap it in foil and send in the oven. To prepare the fish average size is about one hour.

And for the Grand feast will fit the following recipe. Prepare 4 slices of fillets cut from the bone. Mix 1 teaspoon mustard with 2 tsp of liquid honey. The sunflower taste and add a pinch of ground cumin and pepper. Coat the fish on all sides, evenly distributing the sauce and let stand for about half an hour.

Oiled Deco lay thinly sliced and fried leeks and fennel. Add cloves roasted until soft potatoes. Lay the vegetables over the pieces of char, the remains of the sauce, assemble spoon and spread on top. Bake in preheated oven until fragrant and brown. Before serving, sprinkle with dill and season with soy sauce.