OGBOU "College of the food industry of trade and services"
Fish dishes
Presentation prepared
student of TPZ group 131/2:
Abyshova Zarina
Lecturer: M.S. Holdina

Hot fish dishes
occupy a significant
place in the assortment of dishes,
used in nutrition. V
lots of fish dishes
proteins that
easier to digest than
meat proteins. muscular
fish tissue compared to
meat softer and more tender, so
like collagen in
connective tissue
layers of fish less
heat resistant and
moves faster into
glutin.

Depending on the taken
types of fish, dishes from them
contain various
the amount of fat.
The greatest - dishes,
made from
sturgeon, salmon
fish, herring, mullet,
halibut, flounder.
Consider low-fat
codfish dishes,
pike, perch, carp.
Fat content
need to know to
match with dishes
appropriate garnish
and sauce.

Depending on the methods of thermal
processing fish dishes are divided into
boiled, poached, fried
the main way, fried in
a large amount of fat, stewed,
baked.

Hot fish dishes
cook in
sauce shop. For this
pots are used
saucepans, fish
boilers extended
forms to which
boil and boil
fish, baking sheets,
pans,
fryers for
frying, portioned
pans for
baking, various
inventory in the form
spatulas, colanders,
chef's needles, etc.

Release fish dishes on heated
small plates, round metal
or oval dishes, portioned
pans. Hot serving temperature
dishes should be at least 65 ° C.

FISH BOILED

Used for cooking
all kinds of fish:
cod, flounder, catfish,
perch, zander, catfish, pike,
coal and ice fish,
merow, in sweating,
sturgeon fish, etc. For
cooking in portions
use fillet with skin and
bones, fillet with skin without
bones and round pieces
forms. Prepared
fish are placed in deep
baking sheets or fish cauldrons
in one row skin up and
soaked in hot water
so that it is 2-3 cm
above the level of the fish. Per 1 kg
fish take 2 liters of water.

Add pieces of raw carrots,
parsley and onion, salt, bay leaf and
peppercorns, bring to a boil and
cook fish without boiling (temperature 8590 ° C) 5-10 minutes, from the surface of the fish
remove curdled proteins. readiness
determined by appearance, trying
fish to taste.

If the fish has a pleasant smell, then it is boiled, not
adding bay leaf and pepper, as well as spicy
roots. Cod, catfish, flounder and other marine
fish with a sharp specific smell is boiled in
pre-prepared spicy broth. For
roots, onions and spices are put into the water,
boil for 5-7 minutes, after which the fish is boiled. Can
also add cucumber pickle or peel from
pickled cucumbers. Per serving use 3 g of salt, 0.
01 g black pepper, 0.01 g bay leaf.

To maintain shape, consistency and
the colors of the fish during the cooking process can be
add vinegar (10 g per 1 liter of water).
Boiled fish is stored in broth and
use within 30-40 minutes.

Whole carcasses boil pike perch,
trout, salmon, white salmon,
pike, nelma, sterlet.
processed fish,
tied with twine,
placed on the grill of the fish
boiler belly down. poured
cold water so that it
was 3 cm above the level of the fish.
Cold water is used for
so that the fish evenly
warmed up during the cooking process, and
external and internal
muscle layers at the same time
reached readiness. V
depending on the type of fish
add more or
fewer roots and
spices.

The fish is brought to a boil and cooked almost
without boiling, to move the hearth
was barely noticeable. From the surface
remove the foam. Cooking time for large
fish - 1-1.5 hours, small - 30-45 minutes.

The readiness of the fish is determined by piercing
chef's needle of the thickest part. V
the puncture site should stand out
clear juice, and if the juice is pink, then fish
should be brewed. Boiled whole fish
cool in broth, take out, wash off
protein clots, stacked on a dish,
used for banquets and dinners
dishes.

Links of sturgeon fish (stellate sturgeon, sturgeon, as well as
large pieces of beluga - 2-3 kg) are placed on
grate fish boiler stumps special
device for cooking links. Putting them in skin
spike, pour cold water and cook in the same way as
whole specimens of fish. To preserve the taste and aroma
sturgeon fish, when cooking, spices and roots are introduced into
a small amount. Boiling time depends on the type
fish and the size of the links and ranges from 45
min - 1 hour or 1.5-2.5 hours. The readiness of the links is determined
just like a whole fish.

Boiled sturgeon is cooled in broth,
clots of proteins are washed off with broth, cleaned from
cartilage, stacked on trays. When cleaning from cartilage
waste is 3-10%. Chilled links
sturgeon fish cut into portions and
used for cold dishes and snacks. For hot
dishes, portioned pieces are heated in the broth to 70 ° C.
The broths obtained by boiling fish are filtered and
used to prepare sauces and first courses.
The fish is boiled. Prepared semi-finished fish
cook until done. On a warm plate
lay the garnish in the form of boiled chiseled
potatoes, mashed potatoes or vegetable stew,
green peas. A hot piece is placed next to
boiled fish skin up. Garnish watered
melted butter, fish - broth, decorate
greenery. Polish sauce, white sauce served in a gravy boat
basic, tomato, sour cream.

FISH MAINTENED.

FISH MAINTENED.
Poached fish dishes used to be called steam, so
kick the surface of the fish in the process of poaching reaches
ready under the influence of steam formed during boiling
liquids. This method is used to prepare fish with
high nutritional value, with delicate skin and pulp, so
how compared to cooking indulgence diets possibility
save a large amount of valuable nutrients in fish
and its shape.
The fish is poached whole, in links and portions in pieces from
fillet with skin and pure fillet. They let in sterlet, pike perch,
pike (including stuffed), sea bass, mullet,
cod, eel, whitefish, flounder, halibut, burbot, notothenia,
catfish.

Prepared fish is placed in a fish kettle equipped with
lattice. Links and whole fish can be tied up and attached
twine to the grate. Moreover, the links are placed skin down, the fish
whole - belly down, and portioned pieces - down with the skin or
the part where the skin was. So the thicker part
piece will be immersed in water.
The fish is poured with water or fish broth so that the liquid
covered 1/3 of the volume. For 1 kg of fish take 300-500 g of liquid:
for links and whole fish - cold, and for portioned pieces
- hot. Add white roots, onions, spices,
citric acid, a decoction of mushrooms, butter.

The dishes with fish are tightly closed with a lid, heated to a boil and
simmer with low heat for 10-20 minutes (portions) and
25-50 min (whole, stuffed fish and links). In the process of admission
the inner layers of the fish should warm up to a temperature of at least 80 ° C.
Poached fish is removed from the broth, which is filtered and
used to make sauce.
A whole fish is placed on a large dish, garnished and decorated, served
at banquets. The links of sturgeon fish are cooled, cut into portions
pieces, again pour the broth and bring to a boil. Portions
released hot or stored on a food warmer in the broth, closing the dishes
cover, no more than 25-30 minutes.
Dishes from stewed fish differ from boiled ones in better taste.
quality and great nutritional value. The names of most of the dishes from
stewed fish are given depending on the sauce used.
For example, dishes "steam fish" (poached fish, steam sauce), "fish
in tomato" (poached fish, tomato sauce), "fish and brine" (fish
poached, brine sauce).
Fish poached. Placed on a heated serving dish
boiled potatoes in the form of turned barrels, or tubers
medium-sized or mashed potatoes, or boiled vegetables with fat.
A hot piece of stewed fish is placed on the side, boiled
mushrooms. Top the fish with steam sauce cooked in broth,
in which the fish was allowed, decorate with greens. Dishes can be supplemented
pieces of shrimps or crabs, peeled lemon (1/8 pc.). Garnish
poured with oil. Poached fish can also be served with sauces
white basic, white wine, tomato, etc.

Fish poached with white sauce with brine.
Portioned pieces of fish or sturgeon links
fish are stewed in water (broth) with
adding cucumber brine, which
pre-filter, onion,
celery or parsley, spices. On the
leftover broth
prepare white sauce with brine.
Ready links of sturgeon fish are cut into
portioned pieces, bring to a boil in
broth.

On heated serving dishes
stacked boiled potatoes
or mashed potatoes. Lay next to
a hot piece of stewed fish, on which
put slices of boiled mushrooms, cartilage
and stewed pickles, peeled
from skins and seeds. The fish is poured with sauce
white with brine, and potatoes with butter.
The dishes are warmed up before the holiday, then
decorate with greens, you can decorate with a slice
lemon.

FISH ROASTED.

FISH ROASTED.
All types of fish are used for frying,
but this type of heat treatment
gives a special flavor
such fish as carp, bream, carp
vobla, herring, herring, navaga,
smelt, mackerel, silver hake.
fish-captain, zuban, grenadier,
horse mackerel, ocean goby, etc.
Many fried foods
prepared from sturgeon fish,
zander, perch, salmon fish.
Fried fish has a pronounced
taste due to forming on
the surface of the fried crust,
contains a large number of valuable
nutrients, as when frying
they almost never get lost. In progress
frying fish absorbs a certain
the amount of fat that increases it
calories.

Ways to fry fish - basic with a little
the amount of fat and deep-fried. The fish is fried as a whole
form (small) and portioned pieces. sturgeon fish
fried in links or portioned pieces. For frying
fish use vegetable oil, best under
solar or olive, as well as cooking oil,
which, when heated to a high temperature,
changes and is not subject to smoke formation; Besides
In addition, it gives the fish a better taste and a beautiful appearance.
view.
The degree of fat change depends on its purity and
heating intensity. Refined oil
changes less unrefined. In progress
deep fryers are periodically filtered and monitored,
so that it does not decrease by more than half the volume.
For 1 kg of fish take 4 kg of fat. If the fish is meant
for cold dishes, m it is fried only on vegetable
oil.
Fish are fried on baking sheets, frying pans,
electric frying pans, in deep saucepans,
fryers.

Fried fish. Dried whole fish or
sprinkle slices with salt and pepper,
breaded in flour, placed on a well-heated
with fat the pan or baking sheet skin down and
fried on both sides until crispy
golden brown for 5-10 minutes
temperature 140-160°C. The fish is fried in
oven until fully cooked 5-7 minutes at
temperature 250°C. The total frying time is 10-20 minutes. TO
At the end of frying, the fish warms up inside to 85-90°C.
The readiness of fish is determined by the presence of
surface of small air bubbles. fried
the fish is released immediately after heat treatment.
On a warm plate or serving dish
lay a side dish in the form of fried potatoes,
boiled or mashed potatoes. Placed next to
fried fish drizzled with melted butter
creamy

Sauces are served separately with fish.
tomato, red main or tomato with vegetables. The dish is decorated
sprigs of parsley, and sometimes
slices of lemon. Fried fish
garnish with stewed cabbage,
buckwheat porridge, fried zucchini,
eggplant, tomatoes, boiled
vegetables with fat.

Fish fried with onion in Leningrad style. Potato
boiled in the skin, they fall, peeled, cut
slices and fry on both sides. onion
onions are cut into rings, breaded in flour and fried in
deep-fried until golden brown. Portion piece
fish are fried in the main way and brought to
ready in the oven. fried fish
placed on a serving pan in the middle,
around - fried potatoes in circles, and on the fish
add fried onion rings.

Deep fried fish. Prepared semi-finished product
- "whole fish" or portioned pieces in the form of rhombuses -
lay in deep fat, heated to a temperature of 180 ° C.
The fish is lowered into deep fat with a slotted spoon carefully,
so as not to cause splattering of fat, and fry for 5-10 minutes
until a golden crust forms on the surface, then
take out, let the fat drain, put in a frying pan and
roasted in an oven.

When served on a warmed plate or
a la carte dish is placed and a side dish in the form
potato slices, fried from boiled, or
chips of french fries, put fish next to them,
poured with melted butter,
garnish with a slice of lemon and parsley,
deep fried. Sauce is served in a gravy boat
tomato, or mayonnaise with gherkins, or
mayonnaise.

Fish fried with green butter. Prepared
semi-finished product having the shape of a figure eight and
fastened with a metal skewer, lowered into
heated fat, fried until golden brown,
chat is taken out of the fat, the skewer is removed, and the fish
brought to readiness in the oven. fried fish
garnished with french fries. Placed on the fish
a circle of green butter, well chilled, is decorated with French fries and a slice of lemon. Separately
serve tomato sauce. The dish is released immediately after
cooking so that the green oil retains its
form

Fried fish in dough. Pieces of fish after marinating
prick on a fork or a chef's needle, immerse in
batter dough, quickly dipped in hot fat, fried 3-5
min. Ready fried fish floats on
deep-frying surface, take it out with a slotted spoon,
transfer to a colander to drain the fat.
The fish is placed on a dish or plate covered with
paper napkin, 6-8 pieces each, giving it
pyramid shape. The dish is decorated with sprigs of greenery
parsley (fries), a slice of lemon. Sauce is served separately.
mayonnaise with gherkins or tomato. You can fish
Serve with french fries as well. The fish is sometimes cut
cubes.

Zrazy Don. The shaped zrazy are fried in
hot deep-fried until crispy
crusts and bring to readiness in the fryer
closet. They release 1-2 pcs. per serving with
fried potatoes, mashed potatoes,
stewed vegetables, crumbly
buckwheat porridge or with complex vegetable
garnish, consisting of 3-4 types of it,
drizzled with melted butter or
serve separately tomato sauce, decorate
greenery.

FISH BAKED.

FISH BAKED.
For baking use any river and sea
fish, except for very large specimens. baked
dishes are prepared on baking sheets, portioned
frying pans, dishes, in sinks, in which and
serve. Small fish are used for baking in
whole form (carp, bream, carp, ide, tench). More
large fish cut into portions without
bones. Fillets are often used for this purpose.
industrial production. Semi-finished products for
baking is used in raw, boiled or
fried form.

For baking, side dishes are used in the form
boiled or fried potatoes,
mashed potatoes, stewed cabbage,
crumbly buckwheat porridge, boiled
pasta and sauces - white, steam, milk,
sour cream, tomato, etc. Dishes are baked in
oven at a temperature of 250-280 ° C,
until a ruddy color forms on the surface
crust. Roasting time - from 15 to 30 minutes.
During baking, the loss is 10% of the mass
dishes.

Fish baked with
Russian potatoes.
Potatoes boiled in skins
cool, clean and
cut into slices, and
part in circles.
Cooking white
main fish sauce
broth. Finely rub
cheese. Fish cut into fillets
with boneless skin.
Portion pan
oiled,
pour some on it
sauce, then put in
middle of raw fish, around
spread potatoes,
sliced, and
him neatly in the form of a fan
potatoes, chopped
circles, closing
completely on top of the whole fish.

The dish is poured with the remaining sauce, sprinkled
grated cheese or breadcrumbs, sprinkle
melted butter and baked in
oven until the formation of
the surface of a ruddy fried crust.
The sauce should thicken just a little.
but do not dry up, do not boil away. The dish is baked
15-20 minutes, after which they are taken out, put on
stove and warm up for 3-5 minutes to
the fish is fully cooked.
Release the dish on the same portion
frying pan.

Fish baked with milk sauce. The fish is cut
into portioned pieces and stew in a small
the amount of water. Macaroni boiled and seasoned
butter. Preparing milk sauce
worse than density. Pass onions, combine with
sauce, bring to a boil. Cheese is cleaned and rubbed
on a fine grater. Portioned frying pan lubricated
butter and spread pasta on it, in the middle of them
make a recess and put a portioned piece
poached fish.
The dish is poured with hot milk sauce, sprinkled
cheese, drizzled with butter and baked in
oven cabinet. The finished dish is immediately released.

Fish baked in sour cream sauce. Whole fish or
cut into pieces, sprinkle with salt, breaded in flour,
fried in the main way. Prepare the garnish
crumbly buckwheat porridge or potatoes in the skin, which
peeled, cut into slices and fried. Buckwheat porridge
topped with table margarine. In broth brewed from
fish food waste, prepare sour cream sauce.
Buckwheat is placed on a greased portioned pan.
porridge, make a recess in the middle and place the fish,
pour sour cream sauce, sprinkle with cheese, pour over
melted fat and baked in an oven. With this
bream, crucian carp, carp are baked as a side dish. Dish can
cook with potatoes, which are placed in front of
baking around fried fish. Released on a portion
frying pan.

Fish baked in sour cream sauce with mushrooms
in Moscow. Portioned pieces of fish
fried in the main way. Potato
boiled in the skin, peeled, cut
slices and fry on both sides.
Mushrooms are boiled, cut into slices and
fry. Onion cut into strips,
sauté without frying, and combine with
mushrooms. The peeled cheese is crushed into
grater; preparing sour cream sauce

Grease a serving pan with oil and
pour a little sour cream sauce on it, then
put a piece of fried fish, around which
beautifully stacked potatoes. For fish
put onions with mushrooms, and if the fish is sturgeon,
then boiled cartilage is added, a circle of boiled egg is placed on top.
The prepared dish is poured with sour cream
sauce, sprinkle with cheese, pour over melted
butter or margarine, baked in
oven at 250°C. Readiness is determined by browning
surface of the dish and the thickening of the sauce.
Released in a portion pan.

Solyanka from fish in a pan. The fish is butchered
fillet without skin and bones and cut into pieces
weighing 25-30 g (3-4 per serving). cucumber peel
from the skin and seeds and cut into thin slices,
straw onion. Prepare stewed cabbage. From
fish waste prepare fish broth and
filter. Onions are passivated. Pieces of fish
allowed until ready. In a small amount
fish broth boil prepared
cucumbers, capers, sautéed onions, tomato
puree for 8-10 minutes and combine with
poached fish.

A serving pan is greased and
put half of the stewed cabbage in it. On her
put stewed fish with sauce and garnish, with
with which it was connected. Layer on top
stewed cabbage, level it, sprinkle with grated
cheese or breadcrumbs, pour over with fat and put in
oven for 15 minutes until formation
fried crust.
Before the holiday, the baked hodgepodge is decorated,
spreading pickled fruits on its surface
and berries, olives, a carbo circle of lemon,
capers, olives, beautifully cut cucumbers and herbs
parsley. Released in a portion pan. V
hodgepodge made from sturgeon fish,
add boiled cartilage. Solyanka can be
cook also from fried fish.

Thank you for your attention!

Bibliography:

http://mrmarker.ru/
http://bigslide.ru/
http://www.labirint.ru/books/
http://www.blog-pirog.ru/
http://www.ozon.ru/

How to cook delicious, nutritious, healthy fish food? First, the fish needs to be processed, prepared for heat treatment. It will seem strange to a person who is not privy to the secrets of fish cuisine that the taste of a future dish is 50% dependent on compliance with the rules for pre-treatment of products.

The quality of home-cooked dishes also largely depends on the correct selection of kitchen utensils and utensils. You need to know that you can cook and bake fish only in enamel or earthenware. Aluminum and other metal pots and pans (except cast-iron black ones) give the fish an unpleasant gray color and significantly worsen the taste. In addition, the trace elements contained in the fish are destroyed.

Fish intended for food should be handled according to the following rules of hygiene: 1. Clean containers should be used. Fish should not come into contact with fuels and lubricants, various oils, spoiling fish or any other contaminated items and spoiled products.

3. If you do not immediately start cooking fish, after gutting and washing it should not be cut into small pieces or fillets, but rather left whole. The smaller the cuts, the more unprotected meat, easily exposed to bacteria and spoilage.

4. To wash the fish, you need clean water, preferably running water. Since some of the nutrients dissolve in the water and the fish becomes less tasty, it should not be kept in water for a long time. But, on the other hand, it is advisable to rinse the fish more thoroughly and longer, thereby reducing the risk of spoilage.

Primary processing of fish - thawing of frozen fish, its release from contamination and inedible parts, cleaning from scales, separation from fish of parts that have a reduced nutritional value (head, fins, tail), gutting; flattening or giving the fish sizes and shapes that correspond to the type of culinary product.

Thawing Frozen fish is thawed before cutting. Fish with a bone skeleton is placed in a bowl, poured with cold water. During thawing in water, the fish loses a certain amount of mineral salts and organic substances contained in it. To reduce these losses, a small amount of salt is added to the water. So that the fish does not freeze, it is mixed during thawing.

Small fish weighing up to 1 kg thaw in 1.52 hours, large fish in 34 hours. Cod and haddock are thawed slightly to make them easier to process. Fish with a cartilaginous skeleton is thawed in air at room temperature for 610 hours. Cod and perch fillets are thawed in air in a cold room to avoid rapid moisture and loss of nutrients.

Cleaning from scales The fish is scraped with a knife or a special scraper, or scraped with a sharp thin knife, holding it horizontally and slightly raising the tip. Fish with small, tight-fitting scales, such as perch, should be placed in boiling water for a few seconds and then scraped off. They scrape carp, crucian carp, bream, perch, roach. Pike, pike perch, cod are scraped with a sharp knife.

Evisceration 1. With a knife: or with scissors, cut the belly from the caudal fin to the head, release the insides with your hand and remove. Discard the gallbladder, digestive organs and swim bladder (edible parts of offal, set aside). Then cut off the gills, fins, remove the eyes. Two methods are recommended.

2. Cut the meat, at the gills to the vertebral bone, break the head at the base of the vertebral bone and take out the insides with it. Discard the inedible parts of the giblets, remove the eyes and gills, cut off the tail and fins. After gutting, the fish must be thoroughly washed. Cutting fish with a bone skeleton. Fish is cut in two ways: with bones and skin and filleted. When processing, the fish's right hand, and the handle of the knife must be dry.

When cutting fish, you should strive not to damage the meat. Bacteria easily penetrate through damaged areas. The skin of the fish and the surface of the peritoneum form a protective shell. You should especially try not to pierce or cut the intestines so that its contents do not enter the abdominal cavity. Blood and mucus covering the fish with adhering dirt are washed off. Later, washing the carcass must be repeated. Dried blood under the spine is carefully removed, as it gives an unpleasant aftertaste and contributes to spoilage of the fish.

Practical methods for cutting fish Whatever way you are going to cook the fish - whole, boneless, filleted or cut into pieces - first of all it must be cleaned and butchered. Fish that are netted in deep waters are gutted before they reach shore. Fish caught close to the shore or in fresh waters are sold ungutted. In most cases, the giblets of such fish must be removed, and the fins and scales removed.

Removal of fins This operation is performed mainly for aesthetic reasons. A fish that should be served whole looks neater and more attractive if its fins and tail are removed. The dorsal and other large fins are firmly attached to the skeleton of the fish. It is more convenient to separate them with large scissors. If you are cooking the whole fish, it is easier to remove the fins with your fingers after the fish is cooked.

Removing the Fins To remove the fins, place the fish on a cutting board. Cut off the dorsal fin with scissors, making cutting movements towards the tail. If you are going to remove bones, then the dorsal fin is cut off completely. Then insert the point of the knife into the bone under the fin that connects the fin to the body of the fish, and remove the fin and bones using the knife as a lever. Finally, cut off the pectoral, ventral and anal fins.

Removing scales All fish, except for eels and sharks, are covered with scales. In many species of fish, the scales are small and are an integral part of the skin. Others (carp, mullet) have broad and bony scales. However, it adheres loosely to the skin and can be scraped off with a knife blade, a special serrated blade, or a fish scaler. Fish with firmly attached scales (perch, tench) are recommended to be immersed in boiling water for a moment, after which the scales can be easily removed.

When the recipe calls for the fish's head to be removed, cut off the head just behind the gill openings. The photo shows the preparation of herring to separate the meat from the bones before frying. Using large scissors or a sharp knife, cut through the abdomen to the anus (left photo). Take out the insides (photo on the right). Run the knife along both sides of the ridge to remove blood buildup. Rinse the fish in cold water. gutting fish

If you are going to cook the whole fish, either stuff it or make a whole fish aspic, then it is preferable to gut it through the gills to keep the shape of the fish. To clean flat fish whose entrails occupy a small area directly below the gills. Just make a small incision behind the gills and pull out the innards. gutting fish

Removing the Skin from a Flat Fish Place the fish on a cutting board, dark side up. With a sharp knife, cut the skin where the body meets the tail (left photo). With a knife blade or fingernails, start by cutting the free end off the meat until you can get a firm grip on it.

Removing the Skin from a Flat Fish Grasp the free end of the skin with one hand, with the other press the tail using a paper towel to keep your fingers from slipping. With force, pull the skin towards the head of the fish. When you reach the jaws, turn the fish to the other side and, holding it by the head, continue to tighten the skin until you free the tail.

Skinning flat fish Flat fish that will be cooked whole should only be skinned on the dark, upper side, as the white skin on the underside helps keep the fish whole during the cooking process. Round fish or large flat fish such as turbot are easier to remove from the skin after they are cooked or after filleting.

Removing bones for filleting Almost any fish can be filleted, but fish with a pronounced bone structure, such as flatfish, will give the best results. To separate the meat from the bones, you will need a knife with a long, sharp blade that is flexible enough to slide over the bones of the fish. The basic principle of filleting is the same no matter what kind of fish you are dealing with.

Filleting Flat Fish Place the skinned fish on a cutting board with the tail facing you. With the tip of a sharp flexible knife, cut the fish along the center along the spine from head to tail. Insert the blade of the knife at a slight angle between the end of the fillet, which is closer to the head, and the ribs. Holding the fillet with one hand and making small cuts, separate the meat from the ribs near the head.

Filleting the fish Cut the fillet that is on the right hand. If the fish was caught during the spawning period, there may be a bag of orange caviar under the right fillet. Caviar can be saved for fish stock, or it can be served on its own as a delicacy in boiled or fried form.

Filleting flat fish When the fillets are removed from the top of the fish, turn the fish over and repeat the same operation on the bottom. You will end up with four fillets and a clean skeleton. Save the skeleton to use it when making fish broth.

Filleting round fish Lay the cleaned fish on one side, with the tail towards you. Holding the fish firmly with one hand, use a knife to separate the fish along the spine from head to tail, cutting deep enough to expose the spine.

Filleting Round Fish Separate the fillet from the head by cutting the spine just behind the gills. Holding the head of the fillet, insert a knife between the fillet and the ribs. With the blade of the knife parallel to the ribs, cut the fillet all the way through using short cutting motions.

Filleting round fish Holding the fish by the spinal column now on the surface, separate the lower fillet from the ribs with the plane of the knife. If you fillet fish with a small tender skeleton (for example, herring), some bones may remain in the meat. Carefully pry them out with your fingers or tweezers.

Filleting a Round Fish Place the fillet on the skin side down and cut off about one centimeter of meat from the skin near the tail. Pressing this skin with your fingers, insert the knife under the meat at a slight angle and, cutting with short strokes away from you, separate the fillet from the skin. Repeat with another piece.

Filleting round fish Prepare fillet dishes as soon as possible after they have been cooked. Fillet pieces that are not protected by the skin dry out quickly in the air. For the same reason, you should not grill fillets. It should be carefully fried in oil or briefly boiled in fish broth or sauce. The fillet is very tasty, fried in whipped dough or baked in sauce.

Signs of fish freshness have long been known: 1. Bright red gills. If the blood of the fish is released, then the color of the gills is quite light. The gills of frozen fish are grey, with a reddish tint. 2. A clean and not particularly strong smell, despite the fact that each type of fish has its own specific smell to some extent, besides, it is different for sea and lake fish. 3. Light and somewhat bulging eyes.

4. Elastic to the touch meat. When pressed, it does not leave dents. The meat is well kept on the spine. 5. Bright coloration and shiny scales. The degree of brightness of the color largely depends on the shelf life of the fish, as well as on whether it was stored raw or dry, wrinkled or not. When frozen, the color of the fish fades. 6. An even layer of mucus covering the entire skin. The walls of the abdominal cavity and the insides of whole fish should be checked, as well as the scales and color of the meat in the spine area for signs of spoilage.

Gradually appearing signs of spoilage of fish: 1. The beautiful, bright red color of the gills (see above for possible deviations) disappears, acquiring brown, gray and green shades. The gills are covered with mucus, and an unpleasant odor comes from them. The color of the gills of fish that have fallen asleep in the water is rather light from the very beginning.

2. The smell of fish is getting stronger and more unpleasant. 3. The eyes of the fish become cloudy and sunken, gray in color. The degree of cloudiness of the eyes indicates the stage of deterioration of the fish. 4. The elasticity of fish meat gradually disappears. When pressed, it leaves a slowly disappearing trace. The meat is separated from the spine. 5. Bright color fades, especially in lake fish.

Boiling When cooking, foods are heated in water, broth, milk or steam. The temperature of the liquid and the product during cooking in ordinary dishes does not exceed 100°C. The use of higher temperatures greatly speeds up the cooking process. The ratio between the amount of product and the amount of liquid during cooking is different. Cooking with a small amount of liquid, when the liquid does not completely cover the product, is called poaching, and poaching the product with spices and seasonings is called stewing.

Stew and stew foods in a sealed container. When steaming, the product is placed on the grate so that the water does not come into contact with the product. The dishes are covered with a lid and the water in it is boiled - the resulting steam boils the product. Before cooking, you can pour over minced fish with boiling water. This method is called blanching.

Hot Hot. When frying, foods are heated without adding liquid (water, broth, milk), but with more or less fat. In culinary practice, several types of frying are used, differing from one another in the way heat is transferred to the fried product.

In the oven, the product is fried from all sides at once. Its surface, not in contact with the bottom of the dish, is fried due to the heat that is radiated by the heated walls. This technique is called baking. When frying in a large amount of fat, the product is completely immersed in fat heated to 160-180°C. Hot fat, enveloping the product, creates good heat transfer conditions and ensures uniform crust formation on the entire surface of the product.

Cooking meat reaches 40%, roasting - 37%. In fish, uvarka and uvarka make up 18–20%. Fish of various species during poaching in portions loses soluble substances on average about 1.5% of their weight. Along with weight reduction, during heat treatment, the consistency of meat and fish changes. Raw foods, when punctured with a needle, show noticeable resistance. In products brought to readiness by heat treatment, the needle enters freely. Finished products are easy to cut and chew.

Disassemble the greens, remove the wilted twigs, rinse thoroughly in cold water. Set aside a few stems to decorate the dish. Finely chop the rest of the greens. To give the dish a spicier taste, you can add crushed or finely chopped garlic clove.

Preparation of the dish At the bottom of the baking dish (it is best to use not a metal, but a ceramic form or a fire-resistant glass form) put a bay leaf, then tightly, circle to circle, lay half of the chopped potatoes. Salt lightly. Put half of the prepared carrots and onions on top. Lay half of the chopped tomato and greens in the next layer.

Rinse the pike perch fillet thoroughly in cold water, dry with a paper or linen towel and cut into pieces 5 cm wide. Check that all bones and fins have been removed. And if not, then carefully remove with a sharp knife.

Place pieces of pike perch on vegetables so that when serving the finished dish, portions are approximately equal. Next, vegetables are placed on the fish, layer by layer in reverse order - tomatoes and herbs, carrots and onions. The topmost layer is tightly packed, circle to circle, potatoes. Since potatoes take the longest time to cook in this dish, they should be lightly rubbed with salt.

Cooking Fry the flour in a frying pan until golden brown. Cheese grate on a coarse grater. Pour flour into sour cream or cream, add half of the grated cheese. Salt, given that the potatoes are already salted, pepper to taste. To stir thoroughly.

Section: Cooking

7 lesson

• (p.55)

Creative task :

Perform an economic calculation of a dish for practical work –

Examination

homemade

Lesson topic:

"A fish.

• The nutritional value of fish.
• Types of fish.
• Primary processing of fish.
• Heat treatment of fish.
• Requirements for the quality of fish dishes.

Fish and seafood are the most important source of nutrients of high biological value. Fish meat consists of protein and minerals (phosphorus, calcium, magnesium, iron, zinc, copper, etc.), fats and vitamins (A, D ). Fish proteins are much better digested and absorbed by the human body.

Chemical composition:

• water - 52-82%
• proteins - 13-23%
• fats - 0.2 -33%
• minerals - 0.5-3%
• vitamins - A, B1, B2, PP, D, E

(cod, hake, icefish…);

(sea bass, flounder, mackerel, horse mackerel…);

herring, sablefish…).

Families:

• Carp;
• herring;
• cod;
• Flatfish;
• perch;
• Sturgeons;
• salmon

Textbook, p.41

The fish goes on sale:

• live
• chilled
• frozen
• salty
• smoked, dried
• in the form of semi-finished products
• canned fish
• preserves

Signs of good quality fish

- live (textbook p.41)

- Chilled (textbook p.42)

- ice cream (textbook p.42)

Signs of good quality fish (conclusion):

• clean surface
• bright red gills
• transparent eyes
• intact scales
• not swollen abdomen
• elastic, dense texture
• a little mucus, it is transparent
• fresh fishy smell

The structure of the fish

pectoral fin

dorsal fin

eyes

tail

fin

supra-gill covers

abdominal fin

Mechanical processing of fish:

• Defrosting (for frozen fish)
• Fin removal
• Scale removal
• Gill cutting
• Cutting the abdomen
• Removal of viscera, head
• Washing and plating
• Removal of skin and vertebral bone for a clean fillet
• Cutting into portions

Sanitary requirements

• Cut fish on a special board and preferably on a separate table
• Before and after cutting, rinse the fish with cold running water.
• Remove received fish waste immediately after cutting
• At the end of the work, wash the kitchen utensils with detergent and clean the workplace.

Heat treatment of fish

• boiled fish
• poached fish
• Fried fish
• Baked fish
• Semi-finished products - products from cutlet mass

(cutlets, meatballs,

meatballs, zrazy,

rolls, etc.)

Requirements to the quality of fish dishes

• The consistency of fried fish is soft, juicy, the meat is easily separated from the bones, the surface is covered with an even crust of golden or light brown color.
• Boiled and stewed fish is well cooked, but completely retains its shape, the meat is easily separated from the bones.
• Color, taste and smell should correspond to this type of fish.
• When the back of the fish is pierced with a fork, it freely enters the flesh, and transparent juice is released.

Shelf life of fish products in the home refrigerator

• Chilled fish:

• Up to 10 days at t =0* C
• Up to 15 days at t = -5 * C
• Up to 60 days at t= -18 * C

Uncut

butchered

(in the freezer)

• frozen fish
• Semi-finished products from fresh fish
• Fried fish
• Hot smoked fish

• 1.5 days
• 2 days
• 2 days
• 15-20 days

cold smoked

• ! As you get started, remember:

Rules for working in the culinary workshop and safe work with a knife and hot liquids and utensils.

• Determine the freshness of the fish .
• Cut up the fish.
• Using the instruction card (textbook p.55) prepare the dish in accordance with the technology.
• Taste the dish and make a conclusion about the quality of the prepared dish.

Homework:

• (p.62)

Creative task :

Recipes for cooking fish dishes (from the Internet, collections of culinary recipes) -

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Slides captions:

Technology of cooking dishes from baked fish PM. 04 Processing technology of raw materials and preparation of fish dishes. Prepared by: master of industrial training Maksimova Irina Stanislavovna Ministry of Education, Science and Youth Policy of the Republic of Komi. State Vocational Educational Institution "Vorkuta Polytechnic College"

Baking fish For baking, use any river and sea fish, except for very large specimens. Baked dishes are prepared on baking sheets, portioned pans, dishes, sinks, in which they are served.

Small fish are used for baking as a whole (crucian carp, bream, carp, ide, tench). Larger fish are cut into portioned pieces without bones. For baking, side dishes are used in the form of boiled or fried potatoes, mashed potatoes, stewed cabbage, crumbly buckwheat porridge, boiled pasta and sauces - white, steam, milk, sour cream, tomato, etc.

Baking fish Bake in an oven at a temperature of 250-280ºС, raw at 200-220ºС. Readiness is determined by the formation of a golden crust

Fish baked with potatoes, in Russian Fish is cut into fillets with skin without bones. Part of the sauce is poured into a portioned pan, raw fish is placed in the middle, sliced ​​\u200b\u200bpotatoes are laid around, and sliced ​​\u200b\u200bpotatoes neatly in the form of a fan, covering all the fish from above. The dish is poured with the remaining sauce, sprinkled with grated cheese or breadcrumbs, sprinkled with melted butter and baked in an oven. White main sauce on fish broth

Fish baked with milk sauce Grease a portion pan with oil and put boiled pasta on it, make a deepening in the middle of them and put a portion piece of poached fish. The dish is poured with hot milk sauce, sprinkled with cheese, sprinkled with butter and baked in an oven.

Fish baked in sour cream sauce Garnish is placed on a greased pan, a deepening is made in the middle and fried fish pieces are placed, poured with sour cream sauce, sprinkled with cheese, poured with melted fat and baked in an oven.

Fish baked in sour cream sauce Name Gross Net Pike perch 284 145 from semi-finished products (pike) 188 145 Wheat flour 7 7 Cooking fat 15 15 Mass of fried fish - 125 Garnish No. 744, 760 _ 150 Sauce No. 863 - 150 cheese 6.5 6 Table margarine 10 10 Semi-finished product weight - 440 Output - 395

Moscow-style fish baked in sour cream sauce with mushrooms Grease a portioned pan with oil and pour a little sour cream sauce on it, then put a piece of fried fish, fried boiled potatoes are beautifully laid around. Browned onions with fried mushrooms are placed on the fish, a circle of boiled eggs is placed on top. The prepared dish is poured with sour cream sauce, sprinkled with cheese, poured with melted butter, baked at a temperature of 250 ° C.

Fish baked in sour cream sauce with mushrooms, Moscow style Name Gross Net Pike perch 284 145 or sturgeon 301 149 Wheat flour 7 7 Fresh white mushrooms 34 26/17 Or fresh champignons 57 43/17 Bulb onion 24 20/10 Cooking oil 15 15 Weight fried fish - 125 Eggs 1/2 piece 20 Garnish - fried potatoes (boiled) - 150 Sour cream sauce - 150 Cheese 6.5 6 Margarine or butter 10 10 Semi-finished product weight - 480

Solyanka from fish in a frying pan Place half of the stewed cabbage on a portioned frying pan. Poached fish, poached cucumbers, browned onions, capers are placed on it. A layer of stewed cabbage is laid on top, leveled, sprinkled with grated cheese or breadcrumbs, poured with fat and put in an oven for 15 minutes until a crispy crust forms. Before the holidays, they decorate it by spreading pickled fruits and berries, olives, a carved lemon slice, capers, olives, beautifully chopped cucumbers and parsley on its surface.

Solyanka from fish in a frying pan Name Gross Netto Pollock 308 154 Or pikeperch 298 152 Mass of fish poached - 125 Braised cabbage No. 773 - 125 Pickled cucumbers 70 42/36 Capers 30 15 Tomato puree 15 15 Bulb onion 14 12/6 Cheese 4.3 4 Or crackers 4 4 Table margarine 15 15 Weight of semi-finished product - 362 Weight of finished hodgepodge - 323 Pickled fruits 45 25 Olives 20 20 Lemon 8 7 Yield - 375

Requirements for the quality of dishes Appearance: golden crust on the surface. Taste and smell: peculiar to this type of fish, garnish and sauce. Consistency: juicy, fish and garnish are not burnt and not dried to the dishes.

Shelf life of baked fish dishes Baked fish dishes are prepared as needed.

Answer the questions: What kind of fish is used for baking? What side dishes and sauces are fish baked with? What type of dishes are used to bake food? Determine the dish by the composition of the products (potatoes, mushrooms, fish, sour cream, pepper, salt, cheese, butter.) What are the requirements for the quality of baked fish dishes?

Fill in the table Name of the dish Types of semi-finished fish Garnish Sauce Fish baked with Russian potatoes Fish baked with milk sauce Fish baked in sour cream sauce with mushrooms Moscow style Fish solyanka in a frying pan

Used literature, Internet resources 1. Anfimova N.A. Cooking. - Moscow: Academy, 2011. 2. Collection of recipes for dishes and culinary products for catering establishments. - M., Economics, 2007 http://img1.russianfood.com/dycontent/images_upl/24/big_23680.jpg http://uchebana5.ru/images/1687/3373867/740692c.jpg http://ist1.objorka .com/img0004/70/470_0162_7573_6hi.jpg http:// cs622428.vk.me/v622428510/4c783/BxS5TppxPJs.jpg http://partnerfood.ru/images/liniiRazdachi.jpg http://v.img.com. ua/b/600x500/c/dc/017e7556ae083d17a8a72a0bca414dcc.jpg

Thank you for your attention!

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