During fasting, fish is often consumed, and nobler species are often more expensive, especially imported ones. White fish are often overlooked, especially those that are not large enough for filleting. In addition to being great for frying on a talandara, it can also be used to make a perfect sardine.
Although this recipe does not use sardines, the taste is perfect. You can use any type for this white fishsuch as bodorkababushka, bream, redfin and others. You don’t need to worry that they have a lot of bones, just choose smaller pieces, and during cooking the bones soften completely. If you don’t have fisherman in the family, you can buy fish at the market or take it from someone who often goes to fishing.
Given that the sardine dugo kuvait stands out more taste of fish. Some people don’t like fish caught in winter, because it overwinters in mud, so sometimes it has a more intense taste.
Before cooking thousand should wash in several waters. Take care that nothing remains of dirt and scales.
Remark: If the gallbladder bursts while cleaning the fish, remove it sardine she wouldn’t be bitter. If you smoke fish, remove the heads after smoking.
For extra taste, small white fish can be puffed up. They are used for this mini-dryerswhich are made from tin barrels. If you decide to smoke the fish, it is most practical to smoke the fish lower. It is smoked until the belly meat begins to separate. Separation where you cut the belly is a sign that the fish has started to lose moisture. Do not overdo it smokingbecause the fish will be harder, and the goal is for the fish to take on a mild flavor the taste of smoke.
Arrange the fish in the desired dish. When ordered, order fish sprinkle with vegetables and continue until the prepared amount of fish is used. Salt to taste. Add some pepper, a few bay leaves and a few cloves of crushed garlic. There is 1.5 deciliters of oil per kilogram of fish.
What is “HEAVIER” – 1 kg of carp or 1 kg of fattened pig?
Add to the pan oila glass of wine vinegar and water until the liquid covers all the fish. Bake in the oven on low heat, or if it is a wood stove at the very end where the fire is not so strong. To control the temperature, a tile or brick is often placed under the pan. It is baked from 8 to 12 hours until the place becomes very soft.
Add water from time to time so that the sardine does not run out of liquid. Halfway through baking, add a glass of white wine to enhance the taste. After 6 hours of cooking occasionally try the fish – the goal is for the meat to be soft without the bones being hard.
Source: www.agromedia.rs
