Yaz, as we now know, thanks to the popular video on YouTube, it's a dream fish (at least for some).
Well, in fact, an ide is a fish from the Karpov family, common in many rivers and other fresh water bodies in Europe and parts of Asia. Yaz can be planted in ponds. Adult individuals usually reach a weight of 2 to 2.8 kg and a length of 35 to 53 cm, occasionally there are individuals weighing up to 6-8 kg, up to 90 cm long.
Like many other carp, the word is used by man for food due to the rather high taste qualities (the fish, however, are quite bony). Yazia is cooked in various ways: boil, bake, fry, dry, salt, marinate, make a filling for fish pies and canned.
Preparation of dishes from fish is an example - we give some recipes.
Sun dried balyk from
Ingredients:
- ide;
- common salt.
Preparation
Try to make sure that the fish is not infected with opisthorchiasis (if you are not sure, then it is better to cook your ear).
Balyk is called salted, and then air-dried back of large fish. We clean fish from the scales, remove the gills. We cut off the head, cut out the back with the spine, the rest will go to the ear. Without washing, abundantly pour the back of the salt and leave in a cool place (you can somehow cover-fence the fish with gauze to deprive insects of access).
After 10-12 hours, rinse the back thoroughly, there should be no traces of blood and salt. We hang out to dry in the air tail up (again, it's nice to cover with gauze). After 12-15 hours the fish is ready, but it is better to wait a day. Miraculously fresh balychok goes under a light live beer.
Ear from
Ingredients:
- small fish - 1 pc. medium size;
- carrots - 1-2 pieces;
- 3-4 potatoes;
- onion - 1 pc .;
- root of parsley - 1-3 pieces;
- dry spices (bay leaves, peppercorns, cloves);
- fresh fresh herbs (parsley, dill, etc.);
- garlic;
- ground black pepper;
- salt.
Preparation
We divide the fish: we clean it from scales, gut, remove gills, rinse with cold water. Cut off the head, tail and fins and lay them in a pan of cold water along with the peeled onion and parsley root. Bring to a boil, reduce the heat, carefully remove the foam. We cook with the addition of spices until the moment when it becomes clear that the head is boiled, that is, the flesh begins to lag behind the bones.
Remove the head on a separate plate with a noise. Pour the broth into a clean pan. If you are in marching conditions, simply remove the bulb from the broth, roots and laurel (throw it away). We put into the pan portioned fish, peeled and coarsely chopped carrots and potatoes. We bring to a boil, we make noise. Boil the ear with the weakest boil for at least 15-20, or better 20-25 minutes to avoid infection by parasites. Wuhu slightly greasy and poured on plates with a piece of fish, carrots and potatoes, sprinkled with chopped herbs and ground black pepper. We eat with black bread, rubbing it with garlic. To such an ear is good to serve classic vodka with a neutral taste.
If you cook such an ear with the addition of rice or pearl barley (it is better to add it in the already cooked form), and also with the addition of some vegetables (cabbage of different species, sweet pepper, etc.), you will get a delicious
The breeze, baked in the oven
Preparation
We will gut the fish, clean it, remove the gills, wash it. Bake in foil or on a baking sheet. In the abdomen we put greens and slices of lemon. You can make lateral incisions and lard fish with garlic. You can bake steaks on a bowl, or horseradish, or foil.
If you want to cook fish patties from an egg, first remove the fillets from the cleaned fish, remove the large bones and pass twice through the meat grinder with the addition of onions. Then add the rest of the ingredients.