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In this article, you will learn about another fish from the southern warm seas. About bearing. Fish is quite popular in the southern resorts. At the resorts, pelengas fish can be bought ready-made: dried, dried or smoked.

pelengas(or pelingas) - a fish from the mullet family. From the closest relative - the Black Sea mullet, the pelengas differs in size, large scales and pink meat. If you have a pelengas in your hands and you are thinking what to cook from it (baked pelengas), then read on.

Pelengas - fish of the southern seas / How to cook pelengas?

pelengas lives mainly in the Sea of ​​Japan. In order to clean up the water area in the Sea of ​​Azov, the Pelegas was launched in the second half of the last century. There he successfully acclimatized, swimming in the waters of the Black Sea.

Very large specimens come across in these waters, the weight of some of them reaches 12 kg. Pelengas, like any other fish, is useful for phosphorus, vitamins A, D, E, magnesium, zinc, selenium and amino acids.

Nutritionists believe that the most useful fish dishes are boiled or baked fish. Boiled fish is often prepared for the daily menu, then baked fish can also be served on the festive table. And if you serve fish stuffed with vegetables, then the beauty and usefulness of the dish will be highly appreciated by your family and friends.

You can talk for a long time about the composition of the pelengas and its benefits, but it would be better to tell you what to cook from the pelengas. Pelangas can be baked, fried, stewed and stuffed. But one dish from pelengas is definitely worth noting separately - this is one of the most delicious dishes - pelengas cutlets with squid.

For cutlets bearing This fish is just right! To prepare cutlets, fish for minced meat must be cut very finely, but not passed through a meat grinder. You will need to skip the squid fillet and onions. Then you need to add a raw egg, starch and flour to the minced meat.

Oh, and don't forget the salt. Minced meat should not turn out too steep, but rather liquid, like a pancake. The dough is spread with a spoon on a frying pan and fried in vegetable oil. You definitely have not tried a tastier tunic. Bon Appetit!

To cook stuffed pelengas just like a fisherman it is necessary to clean the fish, gut it, cut off the head and carefully remove all the skin from the carcass. Fry carrots and onions, mix with bacon, boiled egg and finely chopped meat of the pelengas itself.

Stuff the carcass with prepared minced meat. Drain, pepper. Cover with sour cream. Bake in the oven for about 40 minutes. Ready pelegas is served cut into slices while still warm.

Stuffed pelengas "Azov"

Ingredients:

• 1 carcass of not gutted pelengas
• Young zucchini
• 2 onions
• 2 carrots
• 2 garlic cloves
• parsley
• a glass of good white dry or semi-dry wine
• salt, pepper and spices to taste

Cooking method:

1. Remove scales and gills from fish. Don't gut. With a sharp knife, make an incision along the ridge of the fish, from head to tail, along the entire length of the carcass. The incision should be quite deep, but only to the ribs. Draw a knife on the other side of the ridge, freeing it from the pulp. Then take out the backbone, ribs and giblets through this incision.
2. Few people know that cutting vegetables into thin strips, or sticks about a centimeter long and a few millimeters thick, is called “julienne”. But in our age of modern cooking, this term has almost lost its meaning, turning into a mushroom dish. However, the zucchini in this recipe must be cut in the julienne way.
3. Onions and carrots are also desirable to chop into cubes. Sauté garlic in olive oil, then remove. Saute onions, carrots and zucchini in garlic oil.
4. Pour in half the wine.
5. Salt and pepper, add spices. Simmer until vegetables are half cooked.
6. Add chopped greens.
7. Put the filling in the belly. Secure the seam with thread or toothpicks.
8. Put the pelengas in a greased baking dish. Drizzle with the remaining wine and bake until done.

Pelengas baked on charcoal

Ingredients:

• 1 bearing
• 2 tbsp adjika
• 3 tbsp mayonnaise
• onion
• greenery
• lemon

Cooking method:

1. Pelengas clean, rinse.
2. Cut into serving pieces.
3. Marinate with adjika, mayonnaise and onion rings.
4. Leave for a couple of hours to soak in the sauce.
5. Cook on charcoal or grill.

Serve baked pelengas with fresh vegetables, boiled potatoes or rice.

An excellent ear comes out of the bearing. It is prepared in the same way as an ordinary fish ear from any fish.

Video recipe Dishes from pelengas

Pelengas is a fish with almost no bones, with white and tender meat. It is these advantages that make it very popular. Today we’ll talk about how to properly bake pelengas in the oven so that the fish turns out to be incredibly tasty.
Recipe content:

Pelengas, or as it is also called the Far Eastern mullet, is a delicious fish that is found in the waters of the Black and Azov Seas. At the same time, until the 70s, she lived exclusively in the Sea of ​​​​Japan. The fish contains few small bones, which is an undoubted advantage. Its meat is very tender and dietary, it will appeal to those who watch their weight. She is good at cooking meatballs, fish soup, casseroles, and, of course, baked on her own. Today we will consider several options for cooking pelengas in the oven so that the fish turns out to be unusually beautiful and tasty. But first, let's learn some tips from experienced chefs.

How to cook pelengas in the oven - subtleties and secrets

• To get juicy and tasty fish meat, it must be properly prepared. First, clean the carcass from the scales and remove the insides. A special knife will help with this, which collects all the scales, and use a sharp kitchen knife for gutting.
• When butchering, be careful not to damage the gallbladder. If it is crushed, then bitterness will come out of it, which will saturate the meat of the fish. But if it suddenly bursts, then rinse the carcass well.
• If the head is left for baking, then be sure to remove the eyes and gills from it.
• For batch cooking, cut off the tail, fins and head.
• Rinse the prepared carcass with running water and then follow the cooking recipe.
• It is not necessary to bake the pelengas for the future. This method of heat treatment requires direct serving to the table. Cooled fish loses its taste superiority and becomes less attractive.
• To eliminate the peculiar smell of the carrot product, which many do not like, sprinkle it with freshly squeezed lemon juice.

Pelengas in the oven - stuffed fish

You can cook the pelengas in the oven as a whole, dividing it into parts or stuffing the carcass with vegetables. Consider the last option, it is more festive, so the dish is suitable for a ceremonial table.

• Calorie content per 100 g - 84 kcal.
• Servings - 5
• Cooking time - 40 minutes

Ingredients:

• Fresh pelengas - 5 carcasses
• Spices and salt - to taste
• Carrot - 1 pc.
• Onion - 1 head
• Green onion feathers - a few branches
• Oil - for frying
• Bulgarian pepper - for decoration
• Baking bag

Step by step preparation:

1. Clean the fish from scales, do not forget to clean the head, there are very large scales.
2. Gut the insides and wash the carcass well.
3. Season with salt, pepper and your favorite spices.
4. Peel onions and carrots. Cut the onion into cubes, and grate the carrots on a coarse grater.
5. Saute vegetables in oil in a skillet until golden brown.
6. Line a baking sheet with a bag or foil and lay out the fish.
7. Stuff each pelengas with vegetable filling. You can put the rest on top of the fish.
8. Preheat the oven to 180 ° C and cook the pelengas for about half an hour. If the fish is small, then it will bake for 20 minutes.
9. Put the finished baked pelengas in the oven on a plate, garnish with chopped bell pepper and serve hot.

Pelengas in the oven - a recipe in foil

Cooking pelengas in the oven is not only fast, but also very useful. This dish is recommended for children, the elderly and those who want to get rid of extra pounds.

Ingredients:

• Pelengas - 1 carcass
• Lemon - 1 pc.
• Sour cream - 100 g
• French herbs - 1 tsp
• Salt - a pinch or to taste

Step by step preparation:

1. Clean the pelengas from the husk and gut the insides. Rinse and pat dry with paper towel.
2. Coat the carcasses on all sides with sour cream. Season with salt, pepper and French herbs.
3. Make a boat out of foil and put a fish in it.
4. Squeeze the juice from the lemon and pour over the fish.
5. From above, cover the bearing with another layer of foil and pinch all the edges.
6. Preheat the oven to 180 degrees and send the fish to cook for 20-30 minutes. It bakes quickly, so be careful not to dry it out.
7. Put the finished pelengas on a dish, decorate with fresh herbs and serve.

Baked pelengas in the oven - a step by step recipe

Baked pelengas is a great addition to mashed potatoes, spaghetti, rice or other dishes. It goes great with vegetable salads. It is served both for lunch and dinner.

Ingredients:

• Pelengas - 2 carcasses
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomatoes - 1 pc.
• Bulb - 1 pc.
• Cheese - 50 g
• Garlic - 2 cloves
• Parsley - 50 g
• Vegetable oil - 1 tbsp.
• Salt - 0.5 tsp or to taste
• Black ground pepper - a pinch

Step by step preparation:

1. Lay the fish on a cutting board and remove the scales.
2. Make a deep incision from head to tail and gut all the insides.
3. Cut off the spine and carefully remove it.
4. Remove gills and eyes.
5. Rinse the fish under cold water.
6. In a bowl, mix pepper, salt, spices and herbs. Pour in vegetable oil and stir.
7. Wipe the fish with the resulting mixture and refrigerate for 15 minutes.
8. Meanwhile, prepare the filling. Rinse and dry the bell pepper, carrot and tomato.
9. Peel the carrots and remove the core from the pepper.
10. Cut vegetables into small cubes and combine in a bowl.
11. Put the vegetable mixture in a pan with vegetable oil and simmer for 5 minutes at medium heat. After the vegetables cool to room temperature.
12. Pass the garlic through a press.
13. Finely chop the cheese.
14. Chop greens.
15. Add cheese, garlic and herbs to the cooled vegetables and mix.
16. Line a baking sheet with foil and lay out the fish. Form the sides from the foil and stuff the carcass with the filling. Pinch the edges of the belly with toothpicks.
17. Heat the oven to 220 ° C and send the fish to bake for half an hour.
18. Cool the finished dish and serve garnished with herbs.

Much has been written and said about the benefits of fish dishes. The main composition of fish meat is water, proteins, fats. Some types of fish, in terms of protein content, surpass even meat. The composition of useful fish oil includes unsaturated acids and many vitamins: A, D, E. In addition, it contains macro- and microelements.

Therefore, fish should be eaten at least once a week. We all remember how in the seventies and eighties of the last century, in Soviet canteens, kindergartens and cafes on Thursdays, a fish day was organized throughout the country. Yes, there was a time.

Today we will prepare several dishes from Pelengas baked in the oven.

Fish dishes: Pelengas with mushroom sauce

You will need:

• pelengas - 1 kg
• half a lemon
• 3 tbsp mayonnaise
• salt to taste
• spices for fish (ground black pepper)

For sauce:

• mushrooms "Oyster mushroom" - 200 gr
• 3 tbsp mayonnaise
• 3 small garlic cloves
• 2 heads of onion

Cooking:

one . The most disgusting thing in this work is cleaning the fish from scales (my husband does this :))).

To make cleaning easier, cut off the fins with scissors.
If the scales still lag behind with difficulty, you need to lower the fish into very hot water for 1-2 minutes.

2. After cleaning from scales, the fish needs to be gutted (to the delight of cats) and washed. Cut into small pieces, but so that the abdomen remains intact, i.e. do not cut to the end.

3. After that, we rub the pelengas with salt and spices for fish, and pour squeezed lemon juice on top and inside. Leave to marinate for about 15-30 minutes.

4. Wrap the fish in foil greased with vegetable oil and bake at a temperature of 180 degrees, 35-40 minutes.

15 minutes before readiness, unfold the foil and grease with mayonnaise. We continue to bake with the foil unfolded.

5. For sauce preparing the ingredients. Peeled and chopped onions with mushrooms, stew in vegetable oil. Add mayonnaise and a little water, continue to simmer for 10 minutes. Cool and add chopped garlic and interrupt everything in a blender.

6. Serve ready-made pelingas on a dish with any side dish, pouring mushroom sauce.

Pelengas can be baked without foil, but then it will not be so juicy, tender and soft.

Pelengas stuffed baked in the oven

You will need:

• 1 large bearing

For filling:

• 2 heads of onion
• 500 g any mushrooms
• 100 g hard cheese (brynza)
• 1 chicken egg
• 2 slices of white bread (loaf)
• salt, ground black pepper to taste
• vegetable oil (preferably olive oil)
• 150 g mayonnaise

For decoration:

• lettuce
• lemon
• olives

Cooking:

1. First, prepare the filling

• Cut the onion into half rings and fry in vegetable oil, with mushrooms chopped into cubes. At the end of frying, you need to salt and pepper.
• Cheese, grated on a coarse grater, mixed with raw eggs and soaked and squeezed bread, salt and pepper, a little. Mix this mixture with onions and mushrooms.

2. We cut the fish:

• The first step is to clean the scales.
• We make small cuts around the dorsal fin, and then extend them in one direction and the other. Carefully take out the bone ridge: cut at the head and tail with scissors, and remove it. We take out the insides so as not to affect the abdomen, then rinse with water.

• We wipe the carcass inside with a dry, clean napkin and rub a little with salt, spices and pour lemon juice inside and out. It is necessary to grease inside and outside with vegetable oil, for better baking and crust formation.

3. We sew the fish with a thread, from the tail to half of the body.

4. We place the minced meat in the carcass, carefully moving it towards the tail with a spoon. When completely filled with minced meat - sew up completely.

In minced meat, if desired, you can add milk, caviar, chopped fresh herbs and nuts.

If we stuff with buckwheat or rice porridge, then rice and buckwheat can be cooked in mushroom broth.

5. On a baking sheet greased with vegetable oil, put the pelengas belly down. Lubricate it with mayonnaise, put in the oven.

6. We heat the oven to 160-180 degrees. Bake for 40-50 minutes.

7. Put the finished fish on a dish on lettuce leaves and decorate.

After taking fatty and fish dishes, it is not recommended to drink cold water.

If bile spills while gutting the fish, you should immediately wash the fish, rub it with salt and rinse again.

Wash fish smelling of silt in very salty cold water. And when cooking - add spicy vegetables and spices. You can also sprinkle the carcass with lemon juice.

To eliminate the unpleasant smell, when frying freshwater fish, you can put a slice of chopped potatoes in the pan.

Video recipe: Pelengas baked in the oven

Baked is even more delicious than fried in a pan. Since it treats small fish, it is baked mostly whole. We rarely see pelengas for sale, unlike any other sea fish, therefore, as soon as I see it, I immediately buy 2-3 kg. Such a strategic stock of fish is enough for a long time.

From it I cook fish soup, fry and bake in the oven. I really like to experiment with different options for cooking pelengas in the oven. I like to change the marinade, as well as stuff the fish with one filling or another. In addition, it turns out very tasty and pelengas in the oven, baked whole with potatoes or vegetables. In addition to incredibly tasty fish, you will also receive a delicious side dish in addition.

Today I want to show you how to bake pelengas in the oven in foil step by step with a photo. Foil is a great tool for roasting meat and fish. For example, I often cook.

Ingredients:

• Bearing carcass - 2 pcs.,
• Lemon - 1 tbsp. a spoonful of lemon juice
• Olive oil - 6 tbsp. spoons
• Salt - a pinch
• Spices: ground black pepper, paprika, basil, thyme - a pinch each.

Pelengas in the oven - recipe with photo

Let's start the manifestation of the dish with the preparation of the bearing. The fish needs to be descaled.

Rip open her belly and gut her.

The head can be cut off, but with it the baked pelengas looks more appetizing. Prepare the sauce. Squeeze lemon juice into a bowl.

Pour in the olive oil.

Add spices and salt.

Mix the sauce.

Brush the fish inside and out with the resulting sauce. Line a baking sheet with a piece of foil. Put bearings on it.

Pelengas is a member of the mullet family. This species of fish lives not only in the seas, but also in freshwater reservoirs. On average, the length of the carcass is no more than 60 centimeters. As for weight, the fish can weigh from 1 to 3 kilograms. Pelengas has an elongated body, as well as large scales. The color of such a fish is silver-gold, slightly darker in the back area. Why is pelengas so popular? Recipes for cooking dishes from it are very diverse. Below we will look at a few of them, but for now let's talk about the usefulness of fish.

What contains pelengas

Recipes with photos allow you to cook fish without violating technology. The result is a delicious and aromatic dish. The popularity of pelengas can be explained by its composition. This fish contains a large amount of iron, calcium, potassium, phosphorus, magnesium and B vitamins. It is worth noting that the composition of pelengas meat contains as much retinol as this substance is present in cod liver.

By itself, this fish is very nutritious. It contains many proteins that are quickly and easily absorbed by the body. In addition, pelengas contains Omega-3 acids.

What is useful for such a fish

What is useful pelengas? The recipe may vary. After all, such a fish is not only fried. It is stewed, baked, soups and meatballs are made from it. Canned pelengas is added even to salads. However, eating such a product is not recommended for those who have an individual intolerance.

In general, the bearing is very useful. Regular consumption of such a fish allows you to normalize cholesterol levels, improve the functioning of not only the brain, but also the cardiovascular system. This significantly reduces the risk of developing diseases such as hypertension, atherosclerosis, cancer.

Pelengas baked: recipe

To prepare pelengas in the oven you will need:

• 1.5 kg of fish.
• 2 onion heads.
• 150 ml of sour cream or kefir.
• 2 teaspoons of spice, preferably for fish dishes.
• Salt.
• Vegetable oil.
• Black pepper.

How to cook

So, how is baked pelengas prepared? The recipe is quite simple. To begin with, it is recommended to prepare the fish. It should be cleaned, cut, washed thoroughly, removing the tail and head. It is advisable to immediately cut the pelengas into portioned pieces, after removing all the bones and fins. The fish should be peppered and sprinkled with salt. Pelengas should marinate a little. This takes no more than 20 minutes.

Onions must be peeled, then washed and chopped. It is recommended to chop vegetables into thin rings. Onions should be sprinkled with salt, and then pour sour cream or kefir. The resulting mass should be thoroughly mixed with your hands. Onions should be left for 20 minutes.

During this time, you can heat the oven up to 180°C. The form or pan should be anointed with vegetable oil, previously covered with foil or parchment paper. Put the fish in a baking dish in one layer. On top of the bearing is to spread the bow. After that, the dish is poured with marinade. How long is pelengas baked? The recipe says that the fish will be ready after 45 minutes.

Pelengas with cheese

How to cook pelengas? A recipe with cheese can be mastered by every housewife. This is a simple but quite tasty dish. To prepare it you will need:

• 1 carcass of pelengas.
• 1 lemon.
• 100 g sour cream.
• 2 teaspoons of spices for fish.
• 100 g hard cheese.
• 2 onion heads.
• 2 carrots.
• Salt.

Cooking steps

Pelengas before cooking must be cleaned of scales and bones. Thoroughly washed pieces should be dried and rubbed with spices, lemon juice and salt. Onions and carrots should be peeled and cut not very finely.

The baking sheet should be lined with foil. It is necessary to lay out the bearing on it, sprinkle it with chopped vegetables, and then carefully wrap it. The fish should be placed in a preheated oven for 15 minutes. After that, the dish must be removed and unfolded. Vegetables must be carefully removed from the fish and placed in a blender. Add sour cream to this and mix everything thoroughly. The paste should not be very liquid.

The resulting mass must be laid out on the fish, and then sprinkled with grated cheese. The dish should be baked for 15 minutes.

Fish up your sleeve

How else to prepare A recipe with a photo allows you to imagine the sequence of the whole process. To begin with, it is worth preparing all the products. To prepare a bearing in a sleeve, you will need:

• 1 kg of fish.
• 1 carrot.
• Spices for fish.
• 1 bulb.

Cooking process

The recipe for this dish is much simpler than those described above. To begin with, it is recommended to clean, gut and wash the fish. You also need to prepare vegetables. Carrots and onions should be peeled, washed and chopped, cutting everything into neat circles.

The fish should be cut into portioned pieces, and then sprinkled with spices and salt. First put chopped carrots and onions in the sleeve. On vegetables it is necessary to place pieces of bearing. It is recommended to preheat the oven to 180°C. Bake fish with vegetables for half an hour. You can use the finished dish both hot and cold. You can serve mashed potatoes as a side dish.

In conclusion

Pelengas is a unique fish that can not only be baked, but also canned. Dishes from such a product are very tasty, healthy and satisfying. The meat of the pelengas has a pinkish tint. At the same time, it is dense, not very greasy and has a pleasant taste. It is worth noting that such a fish has practically no bones. As for calories, 100 grams of pelengas contains approximately 84 kcal.