While seafood is developing new peaks of popularity one after another, few people have heard of the trumpeter clam. And those who have tried it, and even less. And we are in a hurry to correct this misunderstanding. The opinions of fans of seafood do not differ - the trumpeter is very tasty! It is not for nothing that you asked us to have a trumpeter appear in our window. And for those who have not tried this clam yet, and even more so do not know how to cook it, we have selected several easy-to-cook recipes.

Before cooking, do not forget to defrost the food correctly (remove it from freezer and put in the refrigerator). A lot is at stake - taste, quality and your enjoyment ready meal!

Trumpeter in garlic sauce

For cooking approx. 500 g trumpeter fillet , you need 8 cloves of garlic, a few sprigs of parsley, about 50 g of butter, salt and black pepper to taste. Soften butter... Separate the parsley leaves from the stem and grind together with the garlic in a blender until they are mushy. Mix the resulting mass with butter. Boil the water, salt it well, the water should be really salty. And boil the clams for 3-4 minutes. Throw the trumpeter into a colander, it's already cooked. And in a water bath, melt the butter with garlic and parsley, stir and pour into a saucepan. You need to eat a trumpeter, dipping it in sauce.

Trumpeter in batter

Prepare the batter in your favorite way. But keep in mind that the consistency of the batter should be quite liquid - it will taste softer this way. Use salt, spices and herbs at your own discretion. You can also use breadcrumbs ... Heat in a frying pan sunflower oil ... Pepper the clam before dipping it in the batter. Dip in batter, let the excess mass drain and carefully so as not to burn yourself, place trumpeter fillet into boiling oil. Fry until the dough is browned. Try a ready-made piece, if there is enough salt in the batter, cook the rest of the shellfish in the same way.

Trumpeter fricassee

Fricassee is a stew. And like any stew, making it is not at all difficult. Boil the clams and drain in a colander to drain off excess water. At this time, scald the tomatoes with boiling water, you need 1.5 times more of them than shellfish, remove the skin and, if the tomatoes are large, remove the seeds. Cut the tomatoes into small cubes, add the garlic passed through a press and fry on vegetable oil... Add trumpeter fillet and continue cooking for a couple of minutes. Boil for garnish rice or make a vegetable salad.

The recipes are really simple. Trumpeter fillet is actually very tasty. But you can only be convinced of this in practice. We wish you joyful culinary discoveries and bon appetit!

This ancient animal has survived to this day since the Cenozoic era, which began sixty-six million years ago. The species has more than a hundred existing and extinct genera. Molluscs have long been an object of fishing in Western Europe and the Far East. In Russia, as elsewhere, the trumpet player is valued for taste qualities and beautiful shells are mined in the Sea of ​​Okhotsk all year round.

Description of the species and lifestyle of the mollusk

The body of the mollusk is hidden in a shell and consists of a well-developed head with two tentacles, at the ends of which are eyes, and a body, consisting of a leg and an inner sac. Trumpeters have shells of various sizes from a few millimeters to twenty-five centimeters, color from light, almost white, to deep brown.

The bottom of tropical and subtropical seas is a favorite habitat for molluscs, and they also live in the temperate waters of the northern and southern hemispheres. From food they prefer to hunt bivalve mollusks, eat annelids and do not disdain the corpses of animals. To obtain food from trumpeters, a poisonous secret is secreted from the salivary glands, with the help of which the mollusk paralyzes the victim. The animal is bisexual and reproduces by laying eggs in capsules.

Composition, nutritional value and calorie content of the shellfish

From point of view nutritional value trumpeter nutritious product, the composition contains a rich set of vitamins, micro and macronutrients, a high protein content with a low proportion of fat and carbohydrates. Shellfish meat is quickly absorbed and is beneficial for the human body.

Vitamin content and how they affect the body

The product contains:

• Vitamin A - 0.026 mg, helps to strengthen the immune system;
• Vitamin B1 - 0.026 mg, improves appetite;
• Vitamin B2 - 0.107 mg, normalizes metabolism;
• Vitamin B5 - 0.342 mg, promotes the production of cellular energy;
• Vitamin B9 - 6 mcg, soothes the nervous system;
• Vitamin B12 - 9.07 mcg, an important component for the formation of blood cells;
• Vitamin C - 4 mg, an immunity activator;
• Vitamin E - 0.13 mg, promotes recovery processes in the body;
• Vitamin K - 0.1 μg, is responsible for blood coagulation;
• Vitamin PP - 1.05 mg, especially useful for people who smoke;
• Choline - 65 mg, is needed for the proper functioning of the nervous system.

Minerals and daily intake

The ratio of the daily rate is indicated tentatively, since the indicator depends on gender, age and conditions of human activity. The minimum daily allowance for an adult is taken as a basis.

The product includes:

• Calcium (Ca) - 57 mg 7% of the daily value;
• Magnesium (Mg) 86 mg 22% DV
• Sodium (Na) - 206 mg 10% of the RDA
• Potassium (K) - 347 mg 17% of the daily value;
• Phosphorus (P) - 141 mg 14% of the daily value;
• Iron (Fe) - 5.03 mg 50% of the daily value;
• Zinc (Zn) - 1.63 mg 10% of the daily value;
• Copper (Cu) 103 mg 100% DV
• Manganese (Mn) - 0.447 mg 11% DV
• Selenium (Se) - 44.8 mcg 100% DV

Calorie content and nutritional value

The product is ideal for therapeutic and prophylactic nutrition and low-calorie diets.

The product contains per 100 g:

• Protein 17.1 g;
• Fat 0.4 g;
• Carbohydrates 2.8 gr.

The calorie content of clam meat is 23.8 kcal.

Benefits and harms, contraindications for use

The main benefit of trumpeter meat is protein, which is easily digestible for the human body, in contrast to meat from domestic animals and birds. It contains phospholipids, which perfectly dissolve cholesterol and maintain the plasticity of cell membranes, and in case of their violation, contribute to recovery, affect blood coagulation and tissue regeneration.

The glycogen found in shellfish meat is important for sports nutrition, as it helps restore muscle strength. The product is rich in iodine, which has a positive effect on the condition of the thyroid gland. A wide range of vitamins and minerals can satisfy most of the body's needs for these substances. The trumpeter is ideal for diet food due to its low calorie content.

Contraindications to use is the presence of an allergy to seafood.

How to choose and how to store a clam

There are several rules for choosing seafood, adherence to which will help you get a quality product on your table.

Rule one: freshness of the product. Buy at low prices seafood delicacy the best quality is a dubious pleasure, most likely the shelf life of such a product has already expired or is coming to an end. To determine the freshness of the meat, smell it, there should be no sharp "fishy" smell.

Rule two: if there is a choice between frozen and chilled, feel free to choose the chilled version, this is a guarantee that the product has not been repeatedly frozen, which means that its taste remains at its best.

Rule three: when choosing a frozen option, inspect the packaging, the expiration date and the amount of ice. A large number of loose ice indicates re-freezing of the product. Pay attention to the temperature at which the product is stored in the store. The temperature should be below fifteen degrees.

Rule four: to buy, choose a trusted and reliable store, best of all with a lot of customer traffic, so you can be more confident that the product is fresh and not stale.

Let's talk about how to properly store the trumpet player. In frozen form at a temperature of minus eighteen, the product can be stored for up to twenty days. If the meat is chilled, then the shelf life will be only two to three days, the finished dish has several hours. In the refrigerator, fillets should be stored separately from other foods in an airtight bag.

How to cook?

Before you cook the clam, you need to observe a number of important points. If you bought it frozen, then in no case should you defrost it in hot water or the microwave, this will greatly spoil the taste of the meat. Defrosting should take place naturally in the refrigerator or at room temperature. Next, you should choose how to cook the trumpeter: right in the sink or remove it from there.

If you bought not a fillet, then the question of how to clean will be relevant . As a rule, this can be done with a knife, having worked hard over the sink, so it is better to purchase an already peeled shellfish. If you have fresh and unpeeled meat, then you need to cut the abdomen, pull out all the insides, cut off the suction cup and rinse in cold water. You need to cook seafood carefully so that it does not become tough and rubbery. Heat treatment the time should be minimal, often the meat is simply poured with boiling water and allowed to stand for half a minute.

There are many recipes for making shellfish, both from compatriots from Sakhalin and from famous chefs different countries... The trumpeter is boiled, stewed in cream, fried in batter, baked in the oven under various sauces, made fricassee, used in light salads with other seafood, combined with mushrooms, pickled, made stroganin and used in the most different dishes... This product is highly valued in the cuisine of many countries of the world for its excellent taste. He is loved in Europe, Asia and America. It goes well with many products, is served as an independent dish and as an appetizer, and goes especially well with beer.

Simple and delicious trumpeter recipes

You always want something tasty and quick, we present to your attention simple and quick ways cook seafood.

Fricassee

Stew is simple and tasty dish... Boil the clams in acidified water and remove from the pot. Take fresh tomatoes one and a half times more by weight than seafood and scald with boiling water, peel. Chop the garlic and tomatoes, sauté them in vegetable or olive oil... Next, add the trumpeter fillet and cook for a couple of minutes. Serve with rice.

Beer snack with garlic sauce

In well salted water, boil the clam meat for a couple of three minutes so that the fillet does not become tough, discard in a colander. Cooking the sauce: chop the parsley leaves together with the garlic until smooth, melt the butter in a water bath, mix everything together and pour into a sauce bowl. The appetizer is ready.

Trumpeter in cream

Soak the trumpeter meat in the cream and leave in the refrigerator overnight. Chop and fry the onions, add the chopped and soaked fillets, pour over the cream, add the basil, season with salt, pepper and simmer with closed lid ten to fifteen minutes, the main thing is that the meat remains soft. Best served with mashed potatoes.

Trumpeter in batter

Whisk in a light batter, add herbs, salt and spices to it to your liking. Prepare breadcrumbs... Heat the oil in a skillet for instant setting of the batter on the meat. Dip the clam in batter, then roll in breadcrumbs and dip in batter again. Send to a frying pan, fry in boiling oil until golden brown. Do not overdo it, otherwise the meat will turn out tough.

Bon Appetit!

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Today we will look at how to cook a trumpeter. Very often we cheat our diet by eating too few seafood dishes. Once upon a time, seafood could be seen only on the shelves of shops in the coastal areas, now they can be purchased in any store or market. Many people do not like seafood, but even more often they simply do not know how to cook it properly.

Here you will learn recipes for making a trumpeter.

Trumpeter recipe number 1

• 0.5 cups mayonnaise
• 0.5kg of trumpeter (better than home)
• salt to taste
• black and pink ground pepper taste

How to cook a trumpeter?

1. Each chef has his own recipe for preparing a particular product in stock, and the trumpeter is no exception. This recipe for making a trumpeter was obtained by trial and error.
2. If your trumpeter is frozen, then first defrost it at room temperature. Then we put it in a saucepan and fill it with cold water so that it covers the trumpeter.
3. It should be borne in mind that when the trumpeter boils, a lot of foam is formed. Therefore, it is good if you have enough space in the saucepan, otherwise the foam can simply "run away".
4. We put the pan on the stove and bring to a boil, from time to time removing the resulting foam. As soon as the water boils, remove the pan from the stove and leave the trumpeter in this broth until it cools completely (overnight). In this case, the trumpeter will be soft and gentle, and not rubbery.
5. The cooled trumpeter, to cook, rinse with running cold water, cut into rings or strips at your discretion.
6. Pour the chopped trumpeter with sauce. To prepare the sauce, mix mayonnaise, black and pink ground pepper. If necessary, you can add salt. Our dish is ready. Honestly, of all the abundance of seafood, scallop and trumpeter are the tastiest! Although, as they say, the taste and color ...

Trumpeter recipe number 2

1. In addition, the trumpet player can be cooked with any vegetables. For example, with carrots and onions. Cut the raw trumpeter into strips, simmer in a pan for five minutes, add the carrots cut into strips, onion and sunflower oil.
2. Put out the trumpeter for a few more minutes.
3. Then we pepper, salt the trumpeter and, if desired, add a little garlic passed through a press, close the lid and let it brew for ten minutes. Our trumpeter with vegetables is ready.

1. The trumpeter is well absorbed and is a source of trace elements and proteins that are so necessary for our body.
2. The trumpeter contains a lot of fluoride and iodine, therefore, it is an excellent means of preventing caries.
3. The presence of trace elements in the chimney normalizes metabolism, increases the general tone of the human body, and strengthens the immune system.
4. In addition, trumpeter meat contains a lot of glycogen and it is very useful for people whose work is associated with heavy physical exertion.

Nutritionists are confident that the use of seafood is essential to maintain human health. They are rich in proteins and minerals. The trumpeter clam is a wonderful representative of the marine world, which often remains in the shade. However, you shouldn't be afraid. This product will pleasantly surprise you with its taste and properties.

Have you tried shellfish?

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Cooking options

Culinary experts from all over the world prepare trumpeter meat. It is baked, boiled, fried and stewed. It goes well with vegetables, meat, other seafood and dairy products. Dishes with a trumpet player will add zest to your daily meal. We have selected several interesting options how to cook seafood in home cooking.

With mushrooms

The combination of seafood with vegetables is not only tasty, but also healthy. The recipe for making a trumpeter clam with mushrooms takes a little time and ingredients.

50 minutes Video Recipe Print

It is recommended to serve the dish with rice or boiled potatoes.

Breaded

Seafood in batter - tender and healthy dish saturating the body with protein.
Cooking time is 15 minutes.

Ingredients:

• trumpeter - 500 gr;
• eggs - 2 pcs;
• flour - 3-4 tbsp. l .;
• sunflower oil - 2 tablespoons;
• salt - a pinch.

Step by step recipe:

1. Prepare a batter from eggs and flour. To do this, beat the ingredients together using a blender. The dough should turn out to be liquid, like for pancakes.
2. Pepper the clam pieces.
3. Dip them in the dough.
4. Heat a skillet with sunflower oil.
5. Fry each slice for 5 minutes.

The calorie content of the clam in batter is 289 kcal per 100 grams.

Proteins - 36.7.

Marinated

Pickled food tastes differently. It turns out to be spicy and interesting. A trumpeter in a bank is perfect for a winter feast. It is quick and easy to prepare.

Preparatory stage - 5 minutes.

Cooking time is 45 minutes.

Ingredients:

• shellfish trumpeter - 400 gr;
• onion - 1 pc;
• garlic - 4 cloves;
• carrots - 2 pcs;
• bulgarian pepper - 3 pcs;
• salt;
• sugar;
• tomato paste;
• allspice;
• Bay leaf;
• vinegar - 2 tablespoons

Cooking method:

1. Boil the seafood thoroughly.
2. Chop the onion in half rings, salt it.
3. Pour vinegar over the rings. Leave on for 5 minutes.
4. Remove meat from heat. Allow to cool.
5. Cut the clam into thin strips.
6. Prepare a container for pickling. It can be a jar or a glass.
7. Layer all ingredients: trumpeter meat, onions, garlic, chopped carrots and peppers. Repeat the order until the jar is full. The last layer should be a clam.
8. Boil water for the marinade. Remove from heat.
9. Add to it all the spices indicated in the list of ingredients and tomato paste... Do it to your liking.
10. Wait for the water to cool naturally.
11. Add st.l. vinegar.
12. Pour the marinade over the contents of the jar.
13. Leave it on for a few hours.

The calorie content of the pickled trumpeter is 156 kcal per 100 grams.

Proteins - 23.2.

Carbohydrates - 12.7.

Trumpeter salad

Trumpeter - healthy and tasty seafood. It is rich in proteins and vitamins necessary for the human body. Adding such a product to salads will supplement them with nutrients and also make them more satisfying.

Preparatory stage - 5 minutes.

Cooking time is 15 minutes.

Ingredients:

• shellfish - 1.5 kg;
• canned peas - a can;
• boiled eggs - 2 pcs;
• pickled cucumbers (you can take pickled ones) - 4 pcs;
• boiled rice - 100 gr;
• onion - 1 pc;
• vinegar;
• mayonnaise - 3 tablespoons

How to make a salad:

1. Boil the trumpeter meat in salted water for a couple of minutes.
2. Grind the eggs.
3. Soak an onion in vinegar. You can also pour boiling water over it.
4. Cut the pickles into cubes.
5. In a salad bowl, combine all ingredients.
6. Season with three tablespoons of low-fat mayonnaise.
7. Sprinkle salt and pepper.

The calorie content of a salad with a trumpeter is 215 kcal per 100 grams.

Proteins - 32.3

Carbohydrates - 15.6.

Summer salad with trumpeter

Preparatory stage - 5 minutes.

Cooking time is 10 minutes.

This option is perfect as an addition to your main course. The salad is light and juicy.

Ingredients:

• shellfish - 0.2 kg;
• leaf lettuce - 1 kg;
• boiled eggs - 2 pcs;
• fresh cucumber - 4 pcs;
• tomatoes - 2 pcs;
• low-fat mayonnaise or yogurt.

Preparation:

1. Tear lettuce leaves with your hands.
2. Boil the clam over low heat.
3. Chop tomatoes and cucumbers.
4. Mix all ingredients in a bowl.
5. Add spices.
6. Fill up light salad mayonnaise.

Calorie content summer salad with a trumpeter - 165 kcal per 100 grams.

Proteins - 16.8.

With mushrooms and beef

The option of cooking clam with red meat may seem extravagant to some housewives. However, such a treat will become the king of the table, impressing all the guests. This dish requires a clam in shells. Clean meat will not work.

The preparation time for the ingredients is 60 minutes.

Cooking time is 40 minutes.

Note! It is very important to thoroughly clean the sand from the clam shells. It is recommended to use a toothbrush for this. The presence of dirt in the shell will negatively affect the properties of the dish.

Ingredients:

• shells - 40 pcs;
• Chinese mushrooms - 10 pcs;
• beef - 350 gr;
• green onions - a bunch;
• garlic - 4 cloves;
• egg - 1 pc.
• soy sauce- 2 tbsp. L.;
• salt;
• black and red peppers.

Cooking method:

1. Defrost sinks, rinse and clean thoroughly.
2. Pour salt water over the clams. Leave for an hour.
3. Cover the Chinese mushrooms with warm water for 40 minutes.
4. Wipe the mushrooms with a dry towel to remove moisture. Cut off the legs.
5. Cut the hats into thin strips.
6. Let the trumpeter cook for 6 minutes. Wait until it boils.
7. Extract the clam meat from the boiled shells.
8. Grind the beef in a meat grinder or blender.
9. Mix the minced meat with the trumpeter, mushrooms, onions and garlic. Also pour in a raw egg... Stir the mixture well.
10. Add soy sauce and spices.
11. Stuff the shells with a little topping.
12. Send them to a double boiler for 10 minutes.

Note! If you don't have a steamer, you can use a colander that is placed in a pot of boiling water. An example in the photo.

The calorie content of a trumpeter with beef and mushrooms is 304 kcal per 100 grams.

Proteins - 35.9.

Fats - 10.2.

Carbohydrates - 15.6.

Stewed in cream

The most common method for preparing seafood is boiling. However, he is not the only one. The trumpeter clam stewed in cream turns out to be especially tender and juicy, and only 3 ingredients are required for cooking.

Preparatory stage - 8 hours.

Cooking time is 25 minutes.

Ingredients:

• shellfish - 400 gr;
• cream 10% - 250 ml;
• large onion - 1 pc.
• spices to taste.

Step by step recipe:

1. Pour the washed clam meat with a glass of low-fat cream.
2. Refrigerate overnight.
3. Chop a large onion.
4. Fry it in a pan.
5. Catch the trumpeter from the cream, cut into small pieces.
6. Add the clam to the onion in the pan.
7. Pour the cream, in which the trumpeter was pickled, over the languishing ingredients.
8. Add spices.

Note! It is not worth keeping the dish on fire for a long time. The clam can become rubbery. The photo shows an example of the color of a properly boiled trumpeter.

The calorie content of a trumpeter in cream is 170 kcal per 100 grams.

Proteins - 25.

Carbohydrates - 10.6.

Fricassee

Preparatory stage - 5 minutes.

Cooking time is 30 minutes.

Ingredients:

• trumpeter clam meat - 1.5 kg;
• tomatoes - 1.2 kg;
• vegetable oil - 2 tablespoons;
• garlic - 4 cloves.

Step-by-step cooking recipe:

1. Boil a liter of water over medium heat.
2. Add the clams to the pot and cook for 2 minutes.
3. Scald the tomatoes with boiling water, remove the skin from them and remove the seeds.
4. Cut vegetables into cubes.
5. Fry the tomatoes on vegetable oil along with garlic. Bring to a state of thick porridge.
6. Add the sliced ​​trumpeter to the pan.
7. Season with salt and pepper to taste.
8. Leave to simmer over low heat for 3 minutes.
9. Serve a dish with boiled rice, fresh vegetables or salads.

The calorie content of fricassee is 180 kcal per 100 grams.

Proteins - 28.6.

The calorie content of the snack is 288 kcal per 100 grams.

Proteins - 34.6.

Fats - 11.3.

Carbohydrates - 12.

Conclusion

Seafood is easy to combine with other ingredients. In the absence of some ingredients, they can be replaced. Recipes can be transformed based on the personal preferences of the hostess. Don't be afraid to combine seafood with vegetables or red meat. Trumpeter shellfish is in perfect harmony with mushrooms, peppers and tomatoes. He absorbs the taste of other products, saturated with their aroma. It is easy to work with it in the kitchen. The meat of a trumpeter is pliable and soft, a hostess of any level can handle it.

Today's recipe can be safely included in the heading "one and a half people": this is how I estimate the number of people to whom it can be useful, although the rest, of course, can also be interesting. It's about how to cook sea ​​trumpeter- edible clam in shells beautiful shape, which is popular in our Far East, France, and the Caribbean islands.

Recipes on the Internet contain many tips that the trumpeter needs to be removed from the sink, cleaned, but this, in my opinion, is unnecessary trouble: in France, for example, the trumpeter is served boiled in the sinks, then taken out and watered lemon juice or dipped in mayonnaise, and if you do not eat trumpeters every day in the morning, afternoon and evening, this method of eating these shellfish will be optimal in terms of taste and labor costs.

How to cook a sea trumpeter

How to cook a trumpeter? Recipes on the Internet contain tips on what the trumpeter needs to be removed from the sink, cleaned, but we will talk about the method of preparing these mollusks, which will be optimal in terms of taste and labor costs - unless, of course, you eat them every day and managed to do it well. get tired of their taste.
Alexey Onegin

We will proceed from the fact that you collected the trumpeters with your own hands (like me) or bought them chilled. In this case, the first thing you need to do is fill a saucepan or large bowl of clean water, add salt and stir until dissolved. In terms of salinity, the water should be approximately the same as sea water. Dip the trumpeters into it and leave them in a cool place for several hours: during this time, the mollusks will be cleared of sand and other unnecessary garbage.

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At this stage, having taken out a pan with trumpeters resting in it, I was shocked that the water had acquired a purple hue a few hours later, but then I remembered that it was from gastropods that purple dye had been extracted since antiquity, and I calmed down. For faster and better cleaning, the water can be changed several times.

Transfer the trumpeters to a pot of clean, salted water, put it on fire, bring to a boil, remove from heat and cover, allowing the clams to cook with the residual heat. You can also add herbs, spices and other aromatic components to the water, but all this, again, makes sense only if the taste of the trumpeter itself has already bored you.

After the water in the saucepan has cooled, chill with a trumpet and refrigerate (briefly) or serve immediately. Before serving, remove the trumpeters from the sinks with a toothpick and use a knife to remove the cap - a thin plate that serves as a "door" for the trumpeter to his dwelling. Do I need to delete something else? Views vary, but this is a matter of personal preference. Once you've decided on them, sprinkle the clam with lemon juice, season with freshly ground black pepper and serve with cold white.