What can be cooked from squid: quick and tasty

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Cheesecake (peled), fish".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

Energy value Cheesecake (peled), fish is 126 kcal.

Main source: Skurikhin I.M. and etc. Chemical composition food products. ...

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application "My Healthy Diet".

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The nutritional value

Serving size (g)

BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods in order to meet the body's needs for vitamins and minerals.

Calorie analysis of the product

SHARE OF BZHU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how the product or diet complies with the norms healthy eating or the requirements of a specific diet. For example, the US and Russian Ministry of Health recommends that you get 10-12% of calories from protein, 30% from fat and 58-60% from carbohydrates. The Atkins Diet recommends a low carb intake, although other diets focus on low fat intake.

If more energy is consumed than it is supplied, then the body begins to spend its reserves of fat, and body weight decreases.

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TIME OF ACHIEVING THE GOAL

USEFUL PROPERTIES OF CHEESE (PEEL), FISH

Cheesecake (peled), fish rich in vitamins and minerals such as: vitamin PP - 15.9%, potassium - 11.2%, phosphorus - 27.5%

What is useful cheese (peled), fish

• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal intestinal tract and the nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.

A complete guide to the most useful products you can see in the appendix - a set of properties food product, in the presence of which the physiological needs of a person in necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and are "lost" during cooking or food processing.

Peled fish (cheese) has a wide range useful action... The consumption of this fish has a positive effect on cell regeneration, normalizes the functioning of the nervous system. And the minerals in the composition of peled saturate the body with key micro- and macroelements.

Benefit

Due to the high content of chromium, the use of peled helps to normalize blood sugar levels, relieve excess fat accumulation. Among other useful properties of peled fish, it is worth highlighting:

• prevention of depressive conditions;
• the disappearance of bad breath, constipation;
• getting rid of insomnia;
• reducing the likelihood of irritability and depression.

Eating this fish helps to improve the functioning of the digestive system, normalizes protein-carbohydrate metabolism, normalizes cholesterol levels, and improves blood circulation.

Rare consumption of this fish can increase the risk of developing cancers and tumors. And all because of the high concentration of chromium. Therefore, you should more often introduce dishes with peled into the diet (at least 2 times a month). Thanks to this fish, you can improve the condition of the skin, give it a well-groomed appearance and a healthy glow. The fish menu helps to get rid of increased fatigue, helps to improve the process of concentration, improves the functioning of the gastrointestinal tract, relieves cramps and pain in the stomach. Also, this product helps to get rid of headaches, cramps, muscle twitching, and normalizes sleep. The optimal potassium content in fish contributes to the normal functioning of the heart muscle, reduces the likelihood of arrhythmia, hypertension, and heart disease. If you do not eat fish, you can significantly increase the risk of swelling, diseases of the cardiovascular system. Eating peled fish helps protect the body from radio emissions, toxins, restores DNA, and lowers blood pressure. It is especially important to add dishes with peled to the diet of women during menopause: this way you can improve overall well-being and facilitate the body's adaptation to age-related changes. Peled contains a large amount of phosphorus. This mineral is essential for metabolism and improving reproductive function. Another useful property that the peled fish has is the improvement of the heart and blood vessels, the prevention of atherosclerosis, and a decrease in the level of cholesterol in the blood. All these indicators, combined with energy value, made peled a dietary food product that is useful at any age.

Harm

The use of this product in large doses may cause an allergic reaction (especially in children), pain and heaviness in the abdomen, nausea, headache... Fish is low in saturated fat and no carbohydrates. As with other foods, this fish may contain harmful substances. To be on the safe side, products are only in stores where there is documentation to confirm the quality of the fish and the place of catch. Fish that has passed sanitary control will only benefit the body. In such a proven peled, there are no carcinogens: this fish does not provoke cancer. On the contrary, it reduces the likelihood of its development. And all thanks to the valuable composition of minerals, fatty acids and proteins.

Calorie content

In 100 grams of fish, peled contains 125.9 kcal (6.295% of the daily value).

Contraindications

Despite the valuable properties of fish, it should not be eaten too much. The maximum allowable amount is 2-4 servings per week. It is necessary to reduce the consumption of peled as much as possible for people who have already experienced an allergic reaction to seafood.

And for burdened women, a fish diet will only be useful: peled contains many minerals that are necessary for the full development of the fetus.

It is better to give this fish to children no earlier than 11-12 months after birth. Peled will also benefit mothers during lactation: their milk will be of great benefit to the baby, provide him with valuable macro- and microelements (calcium, phosphorus, magnesium, etc.). In case of exacerbation of stomach diseases, you need to give up fish dishes for a while. After stabilizing the state of health, you can again enter the peled into your menu.

The nutritional value

Vitamins and minerals

If peled contains a large amount of minerals, then the vitamin rating of this fish is occupied by only one substance. The rest of the vitamins are present in insignificant amounts (up to 1-2% of the daily value). Therefore, it is better to replenish their stock with other products.

But there are a lot of minerals in peled: some even provide the body with their daily requirement.

Peled fish is a valuable product and will become an important component balanced healthy diet. But this requires a moderate consumption of peled and its a good combination with other products (vegetables, herbs, protein foods).

The inhabitants of Ancient China did the seemingly impossible: they tamed the carp, the wild ancestor of the modern carp. Since that time, artificially bred fish have been called carp. After the carp began to be grown artificially, it moved from artificial reservoirs and began to populate wild reservoirs, starting from the vastness of Eurasia. So he settled in almost all bodies of water in the world.

What kind of fish is carp?

This representative of the underwater world is considered an omnivorous fish. To catch it, baits of various origins are used. As a rule, he selects areas of the water area where there is no fast current, and the bottom is clayey. Loves warm water and reproduces at temperatures around 18 degrees. And nevertheless, he successfully inhabits reservoirs with cold water, or rather, reservoirs that are covered with ice for the winter. Closer to the northern latitudes, you will not find it.

The diet of carp consists of molluscs, crustaceans or worms. Basically, 3 types of carp have taken root in our reservoirs: scaly, mirror and naked.

Despite the fact that carp are also divided into species, depending on the nature of the body cover, the presence of bones and the shape of the body, an inexperienced fisherman or cook can easily confuse carp with crucian carp.

In the case of cooking a particular dish, one should be interested in the calorie content of the original product. This is especially true if the direction is taken to healthy image life, without excess weight.

Due to the fact that carp is easily bred artificially and grows quickly, carp dishes are present on many festive tables. Despite this, special attention should be paid to the quality of the original product, since the quality of the final product depends on it.

To choose a non-spoiled product, you should pay attention to:

• The condition of the gills. Their color can indicate how fresh the product is. The gill plates should have a fresh, reddish-pink hue. If the gills are stuck together and do not differ in their natural shape, then this is evidence that the product is spoiled.
• By the eyes. Transparent bulging eyes indicate that the product is fresh.
• The outer covers should not be mechanically damaged.
• When pressed, you should feel elasticity.
• If there is a suspicious smell, fish should not be bought.
• If there is a lot of blood on the body of a fish, it means that it is infected with some kind of disease.

Carp: benefits and harms

The difference between seafood is that it contains a whole bunch of vitamins and microelements. Fish in particular is an irreplaceable product that is able to ensure the normal functioning of the human body. Regular consumption of fish can help:

• Improving the general condition of the body, thanks to its replenishment with useful vitamins and minerals.
• Possibilities to prolong life by blocking free radicals with antioxidants.
• Increasing efficiency and productivity, regardless of the nature of work: mental or physical.
• Reducing blood sugar levels. This means that carp is recommended for patients with diabetes mellitus.
• Improving the functioning of the gastrointestinal tract, while accelerating metabolism.

The main contraindication is the excessive use of the product. The extra pieces eaten will not be beneficial. Human body will take as many nutrients as he lacks. In addition, there is also such a concept as balanced diet... In other words, the diet cannot consist of only one fish, even if it is healthy and contains so many useful components. In any case, it is better to rely on gastronomic preferences.

Carp is a versatile fish for preparing various rather inexpensive dishes. Carp is used in almost all national cuisines all over the world. Below are some recipes that you can actually use to cook carp.

Classics of the genre - fried carp

To cook fish according to this recipe you will need:

• A pound of carp.
• Ground pepper.
• Vegetable oil.
• Flour.
• Salt.
• Lemon.

At the initial stage of cooking, the fish is cleaned of scales and gets rid of the entrails, after which it is thoroughly washed. After that, the head, tail and fins are cut off from the fish. Then the fish is divided into 2 parts along the spine and cut into small pieces. Then the fish is salted, peppered and poured with lemon juice. Any spices will not interfere. The fish is left to marinate for 10-15 minutes.

Take a frying pan, grease it with vegetable oil and put on the fire, pieces of fish are rolled in flour and laid out in a frying pan. Fish is fried on both sides for 5-7 minutes until golden brown.

1. Carp, weighing about 2 kilograms, should be cleaned, gutted, gills, head, tail and fins removed, and then rinsed thoroughly.
2. The fish is rubbed with salt, spices, and also poured with lemon juice. The fish should be marinated for 15-20 minutes.
3. Take 2 onions and chop into cubes, and one carrot on a medium grater. A pound of mushrooms are cut into plates.
4. A frying pan is taken, vegetable oil and onions are poured into it, after which it is fried for 5 minutes. After that, carrots and mushrooms are poured to the onion. Vegetables are cooked until a pleasant, appetizing blush appears.
5. Stuff the carp with this mixture, and then fix the filling with toothpicks.
6. Cuts are made on the carcass, into which half a lemon is inserted.
7. The fish is coated with sour cream and laid out on a baking sheet covered with foil, after which the dish is sent to the oven, preheated to 180 degrees.
8. The dish is baked in the oven for half an hour.
9. In the process of baking, it is advisable to coat the fish with sour cream a couple more times.

To prepare a tasty and healthy dish, you will need the following ingredients:

• Half a kilo of carp meat with head and tail.
• Four potatoes.
• One carrot.
• Parsley root.
• Celery root.

In addition, you will need seasonings such as bay leaf, fragrant and ground pepper, vegetable oil, salt and other herbs.

First, you need to cut the fish and cut it into pieces, separating the head and tail. A container is taken, one and a half liters of water is poured into it and the head and tail are placed, which must be boiled. At the time of boiling, spices should be added to the broth. After 40-50 minutes, the broth is turned off and filtered.

All vegetables are peeled and cut into cubes, for example. Chopped potatoes and fish are added to the broth, after which it is all cooked for 15 minutes. The remaining vegetables are sautéed in a skillet for about 7 minutes and added to the soup. The soup is still cooked for about 10 minutes and salted to taste.

Cooking is carried out using the following technology:

1. Carp, weighing about 1.5 kilograms, is cleaned, cut and washed thoroughly.
2. The meat is separated from the skeleton using a sharp knife.
3. After that, the fish is passed through a meat grinder, along with 150 grams of bacon, an onion and two slices of bread soaked in water.
4. The resulting mixture is kneaded until smooth.
5. A couple of eggs are driven in here, one tablespoon of semolina and three chopped cloves of garlic are added. After that, add salt and pepper and mix thoroughly.
6. Cutlets are formed from the resulting mass.
7. Each cutlet is rolled in flour and fried on both sides until golden brown.

The preparation of this dish requires the following ingredients:

• One kilogram of carp.
• Six quail eggs.
• One onion.
• One bell pepper.
• One carrot.
• One clove of garlic.
• A couple of sprigs of dill and parsley.
• One sprig of rosemary.

The carcass of the fish must be properly prepared: it must be cleaned, gutted and removed from the skeleton. After that, the fish is thoroughly washed and dried with a paper towel. Then, the fish is salted both inside and outside, and also seasoned with spices. Next, you need to take and fry all vegetables, herbs and garlic in vegetable and butter. Take half of this mixture and fill the carp with it, but not completely.

The next step is to add the quail egg filling and the remaining half of the vegetable mass. The fish is cooked in the oven on a baking sheet covered with parchment paper for half an hour at a temperature of about 200 degrees.

You can put a sprig of rosemary on top before baking. A dish is served, pre-poured with a marinade of garlic, herbs and vegetable oil.

Carp is tasty, healthy and, what is most important, fish is available for a wide range of consumers. If you want, you can cook any quite tasty and healthy dish from it.

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Pike dishes

Almost all pike dishes are dietary. Its calorie content is only 84 kcal per 100 grams. The meat of this freshwater predator contains powerful natural antiseptics. Regular consumption of it in food helps the body to cope with the attacks of pathogenic microorganisms. This undoubtedly helps to strengthen the immune forces. As a result, people who include pike fish dishes in their diet are less likely to get sick with acute respiratory infections and flu.

Pike fillet is rich in such mineral and chemical elements as potassium, phosphorus, molybdenum, cobalt, nickel, fluorine, manganese, chromium, iodine, copper, sulfur, iron, magnesium, sodium, calcium. It also contains a huge amount of vitamins: A, PP, E, B9, C, B6, B1 and B12. So we can say with confidence that having mastered simple recipes for preparing pike dishes and adding them to your diet, you can compensate for the lack of nutrients in the body. If this fish is included in the weekly menu, it will reduce the likelihood of developing cardiac arrhythmias and other diseases of the cardiovascular system. Pike is useful boiled, fried, stewed, baked.

People adhering to diet food It is good to know that this fish fillet contains only 3% fat. Therefore, it is recommended for those who dream of getting rid of extra pounds. Meat is rich in easily digestible protein. Therefore, it is more useful and easier to tolerate in diseases of the digestive system.

Pike recipes

Pike dishes in the oven

Small pike dish baked with potatoes

This dish is prepared from the so-called shurogayka, that is, a small pike. It turns out to be very satisfying. This dish can be served at regular family dinners and on the festive table. To prepare it, you need to take:

• Pike - 3-4 pieces (small);
• Potatoes - 5-6 pieces;
• Onions - 2 pieces;
• Carrots - 2 pieces;
• Hard cheese - 100 grams;
• Mayonnaise;
• Seasonings, salt.

We wash the pike thoroughly. Cut off the heads and fins. Leaves only carcasses. If the fish is large, then we divide it in half. Salt the carcasses, sprinkle with pepper and seasonings. We also coat the pike with mayonnaise and let it sit for at least 90 minutes. While the fish is marinating, clean the vegetables. Three carrots on a medium grater, cut the onion into thick rings. It is better to cut the potatoes into 5 mm thick slices. Then we send it to a bowl, salt there, sprinkle with seasonings as desired and add mayonnaise. Stir and let stand.

Put the pickled pike on a baking sheet. We put onions, carrots and potatoes around its edges. Pour on top with the liquid that remained in the bowl where the potatoes lay. Top with mayonnaise and sprinkle with grated cheese. We bake at 180 degrees for about an hour. The readiness of the dish should be judged by the potatoes.

Pike dish in sour cream

Pike flesh will be dry. This is especially noticeable in large individuals. Therefore, to make a dish of this fish juicy, it is often prepared with sour cream. This is the simplest and easiest way. To bake pike in this way, you will need:

• Pike - 1 piece (about 1 kg);
• Sour cream - 800 grams;
• Butter - 100 grams;
• Lemon - 1 piece;
• Salt, pepper, nutmeg.

Gut the fish, wash and clean. Cut off the head and fins. Rub the resulting carcass with salt and pepper. Leave to lie down for 30 - 40 minutes. Then take a deep frying pan. We put the pike into it without cutting it. We put in a preheated oven for 10 minutes, so that it is slightly browned. We take it out and fill the fish with sour cream. We send it back to the oven and simmer at 180 degrees under a closed lid for 30 minutes. If there is no lid, the fish can be covered with foil. After the fish is ready, it is transferred to a plate, poured over with lemon juice and sprinkled with nutmeg.

Dish of pike baked in foil

To make the pike fragrant and most importantly tender, it is baked in foil. So it is cooked in its own juice and does not lose its specific taste. Pike can be baked whole, or you can stuff it. The latter option is undoubtedly more unusual and tastier. To cook stuffed pike in foil you will need:

• One large pike;
• Long-grain rice - half a glass;
• Onions - 2 pieces medium;
• Garlic - 1 large clove;
• Medium carrots;
• One egg;
• Sour cream - 4 tablespoons;
• Mustard - 3 tsp;
• Half a lemon;
• Salt, pepper and seasonings to taste.

We clean, gut and rinse the fish. We make an incision in the lower part of the head under the gills (we cut them out). Sprinkle the resulting carcass with salt and pepper, grease with garlic passed through a garlic press. We leave for an hour. At this time, we prepare the rest of the ingredients. Cook the rice and rinse it in cold water so that it is not too sticky. Cut the onion in half rings, three carrots on a grater. We take a frying pan and vegetable oil fry vegetables. First, lay the onion, and then add the carrots to it. Salt, pepper, you can add any seasoning to taste. Then we mix vegetables with rice. Let it cool a little. Add the egg and mix again.

Line a baking sheet with foil. To prevent the pike from sticking to it, put a small onion cut into rings on the foil. Stuffing the fish. We put the prepared mixture in the belly and behind the gill covers. We sew everything up. We spread the pike on a bed of onions. Mix sour cream with mustard and coat the fish. Put lemon slices on top. We cover with foil so that there are no holes from which juice can flow out. We bake for 90 minutes at a temperature of 200 degrees.

Pike dishes in a pan

Pike fillet cutlets

Highly tasty dish pike is obtained if its pulp is chopped into minced meat. Many connoisseurs fish cakes claim that the most delicious is pike. You can, of course, skip the fish through a meat grinder, but it is better to chop it very finely. This makes it juicier and more aromatic. To make chopped fish cutlets you will need:

• Pike - 4-5 pieces (large);
• Lemon;
• Salt, pepper, nutmeg;
• Vegetable oil.

We clean the fish, weed out and rinsed. Cut off the heads and all the fins. Carefully separate the ridge from the pulp and take out all the bones. We remove the skin. Cut the pulp into small pieces and put in a bowl. Salt and pepper. Cut the onion very finely, fry in a pan. Add to the fish. Salt and pepper the resulting minced meat, sprinkle with nutmeg and pour with lemon juice. Form cutlets from the resulting mass and fry them.

Fried pike in sour cream

You can also cook a pike dish in a frying pan. To do this, you will need:

• Big pike;
• 2-3 onions;
• Sour cream - 250 grams;
• Lemon - half;
• Vegetable oil, salt and spices.

We clean and wash the fish. We cut it into portioned pieces. It is better that their thickness is about 5 cm. Put the pieces in a bowl. Salt them, sprinkle with spices to taste and pour with lemon juice. Leave to marinate for 30 minutes. During this time, we will clean and cut into rings the onions and half of the lemon from which the juice was squeezed. Fry the fish in a pan over high heat. Then put all the pieces together in a frying pan, put the onion and lemon on top. Pour in the sour cream and simmer the fish over low heat under a tightly closed lid for about 30 minutes.

Pike dishes in a slow cooker

Fried pike in a slow cooker

In a multicooker you can cook simple dishes from pike, but they will have excellent taste and aroma. For dinner for the whole family, you can fry fish, this will take a minimum of effort on the part of the hostess. To prepare such a dish, you need to take:

• Pike - 1 pc. - 1.5 kg;
• Onions - 1 pc.;
• Flour;
• Salt and pepper.

The cooking process is very simple. We wash the cleaned fish, cut off the head and fins. Rub it with salt and pepper. Roll in flour. Lubricate the multicooker bowl thoroughly butter... We put fish in it. We put on the "Milk porridge" mode. If there is no such mode, then you will have to experiment. Roasting time 40 minutes. Next, clean and cut the onion into rings. Fry it in a pan. Mix the flour in a glass with water, salt, pepper and pour into the pan. You should get a white sauce, which will need to be poured into the pike. After that we set the "stewing" mode and cook the fish for another 30 minutes.

Stewed pike with vegetables

This dish is perfect for diet food. It is low in calories but nutritious enough. To prepare it, you will need the following products:

• Pike - one (large);
• Onions - 1 piece (large);
• Carrots - 1 piece (medium);
• Tomato paste;
• Vegetable oil;
• Salt and pepper;
• Seasoning for fish.

The pike is washed, cleaned and gutted. Cut into small pieces. Put them in a plate, salt and pepper. Sprinkle on top with fish spices. Put them in a multicooker bowl, pour a little vegetable oil there and fry for 20 - 25 minutes in the "baking" mode.

Vegetables are peeled. Carrots are rubbed on a coarse grater, onions are cut into rings. After frying the fish, put vegetables on top of it. Salted, poured with water so that the carrots and onions are hidden. Add a spoonful of tomato paste. Set on the "quenching" mode and cook for another 1 hour.

Hot pike dishes

Pike caviar ear

This pike caviar dish is considered one of the classic recipes Russian fish soup. This was how they cooked in tsarist Russia. Over time, in the absence of caviar, they began to replace it in soup with millet or other cereals. But this significantly deteriorated its taste. To prepare the fish soup you will need:

• Pike heads and fins;
• Pike game - 250 gr.;
• Potatoes - 3 pieces;
• Onions - 1 piece;
• Carrots - 1 piece (medium);
• Black peppercorns - 7-8 pieces;
• Bay leaf;
• Salt.

We put pike heads and fins, as well as peppercorns and bay leaves in a two-liter saucepan. Fill with cold water and set over medium heat. It is necessary to monitor the broth. The pike forms a foam that needs to be removed. After that, salt the broth and leave to cook for 30 minutes. At this time, we clean and cut vegetables. Potatoes in large cubes, carrots - in strips, onions - in half rings. We wash the caviar, remove the film from it.

Strain the finished broth from the bones. Let it boil again. Add potatoes, onions and carrots. When the potatoes become soft, put the caviar in the ear. Cook for another 5 minutes and remove from the stove. For beauty, you can sprinkle with fresh herbs.

Pike stewed with vegetables

This is a very tasty pike and vegetable second dish. It turns out to be very satisfying and nutritious. The fish stew is perfect for any family lunch or dinner. It is easy to prepare and does not require large expenses. To prepare this dish you need to take:

• Pike fillet - 500 gr.;
• Carrots, onions, bell pepper- 2 pieces each;
• Potatoes (boiled varieties) - 4 pieces;
• Garlic - 2 large cloves;
• Tomato paste - 2 tbsp spoons;
• Mayonnaise - 2 tbsp. spoons;
• Salt, pepper, dill.

We clean and cut vegetables. Onions in half rings, carrots and peppers in strips, potatoes in cubes, garlic in rings. Take a deep frying pan or cauldron and fry the onion in vegetable oil. Then add the carrots and simmer. After 5 minutes, add the garlic and bell pepper. Simmer, stirring for another 5 minutes. Then we send potatoes to the cauldron. Salt and pepper. Stir occasionally. Make the sauce in a small bowl. Mix tomato paste and mayonnaise with a glass of boiled warm water. Beat the mass until smooth. After the potatoes become a little soft, pour the sauce into the cauldron and simmer over medium heat under the lid.

We wash the fish fillet and cut into portions. Rub them with salt and pepper. Fry on both sides in vegetable oil until a thin crust appears. We put the fish in a cauldron and simmer until the potatoes are ready. Sprinkle with dill after cooking.

Pike Meatball Soup

Prepare this dish with fresh pike. This soup is light and aromatic. His taste is very unusual. This dish is also suitable for fasting days after holidays. It is prepared very easily. We need the following products:

• Pike - 1 piece (large);
• Bulb;
• Medium carrots;
• Potatoes - 4 pieces;
• Rice - 1 tbsp. spoon;
• Black peppercorns, bay leaf;
• Salt.

Cooking meatballs:

For the meatballs, take the pike pulp and mince it along with a medium onion. Add an egg and 1 tablespoon of semolina to the resulting mass. Salt and pepper. For beauty, you can sprinkle with chopped dill and parsley. Mix everything well and form small meatballs.

Soup preparation:

A two-liter saucepan is taken for the soup. We put the fins, the ridge and the head of the fish into it, from which the fillets were taken on the meatballs. Fill with cold water and set over medium heat. We are waiting for it to boil and remove the foam. Add carrots and onion cut into pieces. Fill in the peppercorns and bay leaf. Cook for 30 minutes.

Strain the broth from the bones and remove vegetables, fish and spices from it. Let it boil again. Add some salt, if necessary, and add rice. After 10 minutes add the diced potatoes. When it becomes soft, place the meatballs in the boiling broth. Cook for another 15 minutes and remove from heat. Sprinkle with herbs last.

Minced pike dish

Pike minced dumplings

Cooking pike dishes is easy. This fish is not capricious and very difficult to spoil. Dishes made from its minced meat are no less popular. In addition to the well-known cutlets, dumplings can also be made from pike. This will require:

• Dumplings dough;
• Pike fillet - 0.5 kg;
• Onions - 1 piece;
• Cream - 100 grams;
• Salt and pepper.

We pass the pike fillet through a meat grinder twice and place it in a bowl. Add the scrolled onion there. We mix. Salt, pepper and pour in 100 grams of cream or liquid sour cream. Mix again. Let stand for 20-30 minutes and begin to sculpt ordinary dumplings.

Tips for the freshwater predator hunter. Perch.

Every angler is familiar with this ubiquitous striped fish. Perch is the most common predator of our waters. Basically, the so-called "herbal" weighing up to 50 - 75 grams is widespread. On in the reservoirs of the Dnieper cascade, for example, there are specimens weighing 2 - 2.5 kg. In Siberian rivers and lakes, perches weighing more than 3 kg are found. But mainly perches weighing up to 1.5 kg are the catch of the amateur fisherman.

How perch hunts

Perch is a schooling fish. And he hunts, of course, also in packs. Many have probably seen how fry are thrown out of the water, and gulls circling above the surface of the water and diving down. This is the so-called "perch pot". In this cauldron, schools of predator squeeze small fish to the surface, where seagulls overtake it. However, it is interesting to look at the process from under the water. And this is what the under-ice shooting in winter tells about:

A flock of perches gathers around the intensely playing bait. If this is a herbaceous perch, then the number of such a flock is about 30 individuals. When the number of perches gathered around the bait exceeds a certain critical number, the bravest will attack the bait.

After him, other perches rush to the bait dropped into the water. As if a kind of "chain reaction". And if you quickly and accurately wield the bait, quite a lot of "minke whales" get on the hook. It is more difficult with large individuals - their flocks are smaller in number, and humpbacks of a decent size (weighing from 1 kg) generally prefer to stay alone, camouflaging at the bottom at a depth of 4 m. That is, from the above, we can conclude that they see the bait and observe her. The angler's job is to offer the predator a lure so attractive that he cannot refuse to throw. And you also need to keep the flock of perches in one place (For example, at a hole in winter fishing).

Where to look for perch in winter

In the morning I recommend looking for this fish in shallow areas of a river or reservoir, but by noon, when the light penetrates the ice, the fish tries to go to the depths. In the evening and at night, fish again more and more often return to the sandbank. At the same time, if the weather changes abruptly and there is an increased atmospheric pressure, the perch ceases to be interested in the bait and one has to wait for more stable weather.

Perch lures

For perch fishing, you can use any spinning lures, streamers and various flies, live bait tackle. Of the artificial lures, the most commonly used spinners are nos from 0 to 3 according to Mepps numbering.

By the way, spinners from the catalog of this company are considered the standard of quality in the fishing world. And their main feature is the immediate rotation of the petal after the start of movement.

Small wobblers with a length of about 5 cm are also used. You can catch perch with jig tackle on silicone baits. The total length of such a bait should be about 5 - 6 cm. Although the perch is able to swallow live bait or artificial bait almost equal in size to its own. A typical perch bait is a twister. The colors are bright: red, orange, yellow, green.

Since the main food of perch is fry, it is often necessary to catch it among the algae. To do this, use all sorts of "non-hooks", equipment such as "Texas", and if there are stones or the same algae on the bottom - a tackle with a diverter leash.

An interesting way of catching perch on tulka. The tulle (not salted!) Is put on the hook of the jig. You can also put the tulka on the hook of a jig tackle along with a foam rubber fish.

It is also possible to catch perch "with bedding". To do this, several live fry are lowered into the drilled hole, and a predator approaches the fuss. Further depends on the skill of the angler. The method is quite catchy. True, for him it is necessary that the thickness of the ice is greater than the minimum allowable 5 cm (so that the fry does not scatter immediately).

The perch has a good sense of smell. Therefore, when catching it with live bait, it makes sense to lightly cut the body of the bait with a knife to spread the smell of blood. And dip the foam lure in fish slime.

Using winter spinners

In winter, you can use a huge arsenal of winter spinners and balancers, attachment and non-attachment jigs.
Balance lures are the lure that most effectively attracts perch even from a distance of more than 10 m. Their sweeping trajectory is very noticeable under water. They are especially effective at the beginning of winter, when the fish still has a lot of energy.

Closer to the wilderness, the perch takes good glide on vertical spinners and "carnations". Moreover, the latter are in the most "dull" period.

You need to know the basic methods of wiring a winter lure.

Classic wiring of winter lures

On winter fishing, perch hunting usually occurs at shallow depths. Therefore, any malfunction of the spinner, any wrong movement can scare off the fish. And the first recommendation is that at the end of the drive, on a pause, the hand in which you are holding the rod rests on something. This could be your knee, or your second hand. This way you can avoid treacherous hand trembling. It may be invisible, but the perch can feel it.

The wiring technique itself is as follows:

1. You should lower the spoon to the bottom. And so that there was a blow to the bottom.
2. Pause for 2 to 4 seconds.
3. Then blow up the spoon and throw it up sharply. The lifting height of the spoon is up to half a meter. But usually 20 - 30 centimeters. With an inactive fish, the height can be 1 - 2 cm.
4. After the fall, the same pause again. We repeat the cycle 5 - 6 times. At this stage, we attract a nearby predator by hitting the bottom and raising a cloud of turbidity.
5. Further, with each subsequent lowering of the spoon, it stops approximately 1 cm higher than the previous one. Thus, the trajectory of the lure is reminiscent of steps. Thus, we do 6 - 7 cycles.
6. After that, we make any change in the movement of the spoon. For example, increasing or decreasing the length of the pause. After 6 - 7 cycles, we return to the previous posting. By varying the length of the pause, the height of the rise and its speed, we determine the optimal parameters of the posting for this particular fishing.

Classic wiring options

Option with a pull up: After each of the wiring cycles (after 6 - 7 lifts - lowering), a pull up is done by 1 - 2 cm. This is repeated 5 - 7 times.

Option with lowering: Against the background of classic posting, during a pause, for the first 2 seconds, we do not move the fishing rod. And then we lower it literally by the same 2 cm. Very often the passive perch reacts to this technique with a bite.

This is important to know for successful perch fishing.

By the last ice the presence of caviar in the perch affects. Therefore, he prefers smaller baits. For example, jigs. Non-attachment jigs are effective in winter perch fishing. They are used mainly at the beginning of winter and at high vibration frequencies. In the wilderness, a jig with a nozzle is definitely more effective.

Based on the properties of the lures, the Dnieper fishermen use a kind of tactics for catching perch with a winter spoon. First, the predator is attracted to the hole by playing a balance bar, or by hitting the bottom of the cone several times (to raise the mud). The cone is made of metal (copper, brass, stainless steel), in the blunt part of which a tee is soldered. Fill the cone with lead, tin, or solder. The bait is suspended from the fishing line by the ring in the sharp part of the cone. The height of the cone is 3-4 cm. Then the approaching predator is caught with the most effective bait in a given place and at a given time.

There is one rule that must be followed at all times. If you fished in a particular hole using a jig with a nozzle, it is hardly possible to effectively fish in it with a spoon.

And another small note: the hooked perch pulls in the hole in the direction where the whole flock moves further. This way you can determine where to drill the next hole.