Pelengas fish: description, useful properties, recipes for cooking

Pelengas is a fish that is very easy and fast to cook. The meat of this aquatic inhabitant is quite low-calorie, by 20 percent it consists of easily digestible proteins. In addition to a large number of vitamins and minerals, it contains omega-3 fatty acids. This group of compounds refers to natural antioxidants that are beneficial to the human body. Pelengas belongs to the Kefalian, can live in fresh and saltwater environments.

Pelengas: what kind of fish, what does it look like and where does it live?

The fish has a small size. On average, its length is about 0.6-0.7 m with a weight of 2-3 kg. However, several specimens were caught that weighed more than 10 kg with a body length of up to 150 cm. The body shape of the fish resembles a spindle; it is completely, including the head, covered with sufficiently rigid and large scales. Its tail is quite strong, with pronounced plumage. The back has two fins: central and in the tail area. The skin is silvery gray in color, darker on the back.

This sea creature is native to the Sea of Japan. However, in the course of scientific research, the restoration of water bodies this species was found in the Black Sea and Sea of Azov. It has acclimatized so well that it became so well acclimated and began to breed here that it is now considered a commercial species. This species has also been found in the Mediterranean Sea. As noted earlier, the pelengas can live in both sea and river water. It goes to rivers such as the Dnieper, Don, and Danube for the winter.

Pelingas are called aquatic sanitarians. Its diet includes invertebrates as well as bottom sediments. This species is not just looking for food, but at the same time it is engaged in cleaning the reservoir.

How the Pelengas differs from the mullet

The main distinguishing characteristic of the mullet family, in comparison with other inhabitants of the aquatic world, is that they lack the middle line on the sides. As for Pelengas and mullet, the first species is distinguished by larger scales and orange eye cornea. At the same time, the mullet is usually blue-eyed. There is also a difference in size, namely, it should be noted that the eastern guest in this case is somewhat larger than its relatives. It is believed that the taste of mullet is more delicate.

Composition and calories

It was noted earlier that 1/5 of the fish consists of protein. It is fully assimilated by the human body. During the summer period, fish meat contains a high concentration of fat, its level reaches 8 percent. In summer the amount of fatty acids is 32 percent, while in winter the figure is 17.

The meat is famous for the presence of retinol and B-group vitamins. Of the mineral components in the composition of such a product can be distinguished magnesium, iron, phosphorus, calcium and potassium.

In terms of its chemical composition peelengas belongs to the natural antioxidants. Such meat has a positive effect on the brain. There is also a beneficial effect of the product on the cardiovascular system. With regular use, a person is protected from hypertension, the development of atherosclerosis and cancer.

Speaking about the caloric value of this type of fish, it should be noted that it belongs to the dietary products, since only 85 kilocalories are concentrated in 100 grams of fish fillet.

Useful properties of pelengas

General benefits

Pelengas is characterized by many positive properties. The positive effects on brain activity and the cardiovascular system have already been mentioned. It is also worth noting such features:

1. This product is the prevention of diseases related to the immune system and malignancies.
2. The meat of this fish is very useful. Since its fat content, and, consequently, its caloric value is low, it can be included in dietary meals.
3. With the regular inclusion of such a dish in a person's diet, the index of bad cholesterol in the body is reduced, the substance metabolism is restored, and blood pressure is stabilized. All this is achieved due to the presence of omega fatty acids in the fish. It is these substances prevent the formation of cholesterol plaques on the walls of blood vessels and blood clots in their lumen.
4. The protein part of the fish fillet contains basic amino acids, which makes the product very nutritious. For this reason, it is especially recommended to eat Pelengas in children, as well as people with weak immunity, people of age and those who have had a serious illness or surgical operations. It is recommended to eat this delicacy for athletes.
5. Periodic consumption of this sea creature fills the human body with enough minerals such as phosphorus and calcium, which is important for maintaining the musculoskeletal system. It is also beneficial for dental health.
6. In the course of numerous scientific studies it was found out that the meat of Pelengas is characterized by the content of a large amount of iodine. For this reason, this product should be used by people with thyroid diseases.
7. Such a delicacy will help to normalize the digestive system and reduce blood glucose levels.
8. Potassium in fish meat provides removal of excess fluid from the body. This eliminates swelling and oxygenates the cells.
9. Phosphorus, in turn, maintains water-alkaline balance and strengthens the bone system and tooth enamel.

For women

The benefits for women are manifested in the fact that pelengas helps to increase the body's resistance to various stressful situations, helps to eliminate depression and raises the mood. Iron in the product is necessary for the prevention of anemia. Iodine contained in fish, stabilizes the thyroid gland and replenishes the lack of hormones. Since it is a natural antioxidant, this seafood can improve the condition of the skin and hair. It is also noted that Pelengas relieves the discomfort experienced by women with PMS.

For men

Regular introduction of the sea product to the diet in men helps to strengthen the vascular walls and normalize blood cholesterol levels. Fatty acids and minerals in the composition of such a delicacy prevent the development of heart disease. Also fish fillet can solve the problem with high blood pressure and saturate the body with amino acids, which are required for the growth of muscle mass.

When pregnant.

Thanks to the fatty acids and trace elements found in the composition of the sea creature, pelengas is considered useful for pregnant girls. Such a product is recommended for use during the period of carrying the baby for its proper formation and development. In addition, the fish helps to prevent the development of anemia and avitaminosis, strengthens the body's defenses.

Pelengas also copes with hair loss and deterioration of the skin of the future mother. At the same time it is necessary to take into account that dangerous substances can accumulate in the fish. In minimal quantities they are not dangerous for a woman's health, but can have a negative impact on the fetus. Therefore, it is very important to coordinate such a product in the diet of a pregnant woman with a specialist.

When breastfeeding

During lactation, such fish fillets are prohibited for introduction into the diet until the baby is 10 months old.

For kids

Mineral elements and fatty acids in the composition of fish can be useful for the child. But introduce such a delicacy in the baby's menu can be closer to a year, along with meat complementary foods. The first portion for the baby should not exceed 10 g. As for fish soup based on Pelengas, such a dish should not be given to children under three years of age. This is explained by the fact that the broth may contain dangerous substances that pose a threat to the child's body, even in small quantities. In addition, children's intestines are not able to cope with the digestion of such a fatty product. Before introducing this fish in the menu of children should consult a pediatrician.

When losing weight

Since pelengas is characterized by a low caloric content, dishes based on it can be used during a diet designed to reduce body weight. In addition, the seafood contains many useful substances, vitamins, amino acids, which activate the process of weight loss by normalizing the activity of the digestive tract. Such dishes will help to make up for the lack of various vitamins in the body of a losing person.

In pancreatitis

Dishes based on fish occupy a special place in the human diet, because they are very useful products. Since pelengas is enriched with quickly digestible protein and essential amino acids, it is indispensable in the diet of a person suffering from pancreatic inflammation pathologies.

The components of the product help to suppress inflammation, reduce the number of cholesterol plaques and restore the metabolic process. Fatty varieties of seafood are prohibited for use in the presence of pancreatitis. As for the pelengas, it is allowed to use in this disease. For example, boiled pelengas with potatoes is a very tasty and at the same time healthy dish. It can be cooked in such diseases of the gastrointestinal tract, as well as in the period after the holidays.

To prepare such a delicacy, you will need 1 kg of pelengas, 2 l of water, 4 potatoes, onions, bay leaf, salt to taste and black pepper in a few pieces. First you need to clean theselengas, remove the insides and cut into small pieces. Also remove the gills. The head does not have to be thrown away, it can be boiled. Place the cleaned fish in a bowl, then pour water and put the pot on the stove. The mass should come to a boil. It is important to remove the foam if necessary. Then add a bay leaf and black pepper to the container. Continue boiling for 5 minutes, then salt the billet to taste. Next, cut the onion in half rings and also place it in the pot. After that, cook the mixture for another 6-8 minutes. Pelengas is quite a delicate fish, so it does not need to boil for a long time.

At the end of the specified time, use a slotted spoon to gently remove the fish. In the remaining broth throw potatoes, pre-cut into cubes. Then continue cooking until the vegetable is ready. When it is ready, you need to take a deep dish, put the potatoes on it, and then the fish and pour it all with broth. You can also serve all these ingredients in portions.

Harms and contraindications

As for the harmful properties and contraindications of pelengas, it has no pronounced restrictions. Only people who suffer from individual intolerance to seafood or a particular type of fish should not consume such a product. During pregnancy, while breastfeeding, as well as in children, before introducing such an ingredient, it is necessary to consult with a specialist.

How to choose and store

In the store you can buy both fresh and frozen fish. When choosing a fresh product, it is necessary to examine the scales, they should be shiny and have a pleasant specific smell. The eyes of each fish should be transparent. If you buy fresh fish, it is recommended to do it before cooking, because it can be kept in the refrigerator no more than one day.

It is important to know how to choose the right fish, because most people have never even seen Pelengas in person. It is necessary to follow these rules to buy fresh products, otherwise spoiled fish can lead to poisoning. In addition, low-quality products can cause infection with various parasites.

It is quite easy to distinguish fresh fish from spoiled fish by its smell. Stale fish is characterized by an unpleasant smell of ammonia. And externally it is not difficult to do. The carcass should not have any spots and blood. The gills of fresh Pelengas have a bright red color. Their tail is straight and their abdomen should not be swollen. One can also check the freshness of the fish by pressing on its back with one finger. If the pressure pit recovers quickly, it means the product is fresh.

As for the frozen fish, you should only check the expiration date and the freezing date on the package. If there is transparent packaging, pay attention only to the fish with less ice on it.

How to clean and cut the pilchard

Many people are interested in the question of how to clean and cut the fish in a short time so that the scales do not fly off and the room does not have to be cleaned later. In this case, there are several secrets. For example, you can scald the fish with boiling water on both sides. The liquid should not be poured very quickly, but also do not linger in one area, because the skin of the Pelengas can quickly tear off. It is best to do it in the sink.

To avoid the scales spreading all over the kitchen, you can put the carcasses in a container with water and clean them with your hands or a knife. The waste remains in the dish, and the pelengas and the kitchen remain clean.

If you cannot get rid of the black film inside the pelengas, you can pour hot water, but not steep boiling water. After that you can use a knife or a stiff sponge. After that, the cleaned fish only remains to be cut.

How to cook good pelengas: recipes

Quite often pelengas is available for sale in frozen, fresh and canned form. It has delicious meat, it has few bones, so it is perfect for obtaining various fish dishes. When you get tired of meat and want to cook something fishy, you can use this particular kind of seafood.

In the oven

To cook pelengas in the oven, you will need 0.9 kg of fish, 200 g of cream, 300 g of fresh mushrooms, as well as spices to taste.

First, you need to marinate the cut fish in a mixture of pepper, salt, fish spices and keep for an hour. After that, wash the mushrooms and make envelopes out of foil. In each of these envelopes put 50g of mushrooms and lightly salt them. Place the pelengas on top of the mushrooms. Next, add 1 tbsp of cream on each piece of fish. Now wrap the foil envelopes tightly and put them in a baking dish. The specified number of ingredients usually makes about 6 foil envelopes.

Send the baking tray with the pieces in a preheated oven to 180 degrees for 30 minutes. This time is enough to cook the fish. This recipe for cooking pelengas is good in that the dish stays hot for a long time. If the dish is not eaten immediately, you can leave it in the oven and take it out later.

In a frying pan

The easiest and fastest way to cook the Pelengas is to fry the steaks in a pan. Like any other fish dish, first you need to clean the carcasses of scales, cut off the head and fin, and then gut them. Then cut the fish fillets into 3-4 cm wide pieces. They are thoroughly washed and dried with a paper towel, and then rub with a mixture of salt and black pepper. Then pour a small amount of flour into a flat bowl and add a pinch of salt.

Roll each piece of fish in flour and put it on a hot frying pan with oil. Fry the salmon until golden crusts form on both sides. Do not close the lid. When the fish is fried on both sides, cover the pan, turn down the heat, and simmer for 2 minutes more.

Serve fried Pelengas hot or cold, it will be tasty in any case. Supplement such a fish steak can be accompanied by any sauce. As a side dish, you can prepare a salad of fresh vegetables.

In a multicooker

To cook pelengas in the multicooker does not require much time and effort at all. The result will be a delicious and healthy dish. Of the ingredients you will need the fish itself, 2 tbsp of lemon juice, 4-5 tbsp of flour, vegetable oil, spices and salt. The cooking process starts with cleaning the fish. It should be gutted and cut into small pieces. Then mix salt, spices and black pepper. Each piece of salmon is dipped in a mixture of seasonings to improve the aromatic qualities. After that splash them with lemon juice on top. Next, send it to the refrigerator for several hours to marinate.

After that, turn on the multicooker, and you need to select the function for cooking fish. This can be the mode "Baking" or "Frying". Here you should also pour a few spoons of vegetable oil. Pre-roll the fish fillet in flour, and then place it in the bowl of the device. It will take 45-50 minutes to cook such a dish. When half of the specified time has passed, the fish will need to be turned, so that it was ruddy on both sides. Ready pelengas can be served to the table.

On the grill

Many connoisseurs of pelengas love this type of fish for its delicate and juicy taste. It contains almost no bones, which is great for cooking on the coals. It can be served with vegetables or a vegetable salad. To prepare such fish on the grill we need 1-1,2 kg of seafood, 2-3 tbsp soy sauce, 1 tbsp of ajika, 1 lemon, 1 tbsp mayonnaise, 1 onion, 1 tsp grated ginger and 2 tbsp vegetable oil.

First, clean the pelengas, remove the fins, tail and gills, remove the black film inside the belly. For this purpose, you can use an ordinary toothbrush under running water. After that, each carcass should be thoroughly washed and dried with paper towels.

The backbone does not have to be cut out; you can make side cuts with scissors up to the back, but not through. Next prepare the marinade. To do this, mix soy sauce, mayonnaise, ajika, lemon zest and juice, grated ginger, grated onion and 1 tbsp of oil. Now, with this mixture, treat the fish and leave to marinate for a while, until the coals are ready.

Then grease the grate with oil and put the salmon on it. After that, bake it. It is important to keep the heat in moderation. If the heat is high, the fish will turn out dry and tough instead of juicy and tender delicacy. Some people add sprigs of cherry wood to improve the flavor characteristics. It is enough to bake the seafood for 6-8 minutes on both sides. However, in any case, you should be guided by the heat, in some cases the cooking process can be accelerated or prolonged by a few minutes.

On the grill

In this case, you will need 1.5 kg of fresh pelengas, 1 lemon and spices to taste.

First you should clean the fish from scales, remove the insides, cut off the tails and heads. Rinse the dressed salmon thoroughly several times. In each of the obtained pieces make two transverse notches. Then salt and season the fish with black pepper and other spices, then sprinkle with lemon juice. Place lemon wedges into the slits. In this form, the seafood should marinade for a quarter of an hour.

Now all you need to do is to pour 1/2 cup of water on the bottom of the aerogrill, add a bay leaf, pepper and a small amount of chopped suneli. Next, set the grid steamer, on it put marinated fish fillets and turn on the device for half an hour at 260 degrees. After 30 minutes, open the lid of the aerogrill and transfer the finished Pelengas to a dish. The fish should cool slightly, after which it can be served to the table. It is excellent as an appetizer.

What can be made with Pelengas: Recipes

Pelengas fish meat has a beautiful milky color, has a slightly sweet taste and almost contains no bones.

From such a fillet you can prepare a delicious and rich soup, tender cutlets or meatballs, various pies and delicious jam.

Even if this seafood is fried in a pan or sent to the oven with mayonnaise or cheese, you get a hearty and wonderful tasting dish. Canned product is excellent for making salads.

Fish soup

To prepare fish soup, we need to prepare 2 potatoes, a couple of bay leaves, 1 onion, 30 ml of refined sunflower oil, 1 carrot, 0.5 kg of fish, 5 peas of black pepper, a pinch of ground pepper and 2 tsp. salt. The dish is made very quickly and easily. In half an hour you can get a delicious, clear soup.

To get such a first dish of Pelengas, you must first prepare the fish, namely, clean it, wash it, remove the insides and head and fins. After that, divide the carcass into separate pieces. Next, pour 1 liter of water into a saucepan and put the head and fillet of Pelengas in it. Bring the mass to a boil, then simmer on low heat for another 15-20 minutes. During this period, constantly remove the foam.

Strain the broth, and put the boiled fish pieces on a plate. Next, it is necessary to deal with vegetables. First, peel the potatoes and cut into small cubes. Immerse the potatoes in the broth, and then start boiling the ukha.

The next step is to prepare the roast. To do this, peel and wash the onion and carrot, finely chop and fry in a frying pan with sunflower oil for 10 minutes. Add the roasted vegetables to the pot with the preparation for the soup. Next, cook the mixture of vegetables until tender. A few minutes before the end of the cooking process, salt, pepper and season the soup with bay and black pepper. Now put the boiled fish and chopped greens in the finished dish.

Cutlets

To get delicious fish cutlets, you will need the following ingredients: 500 g of minced fish, 1 onion, 1 white bun, spices to taste, namely salt, herbs, black pepper. You should also prepare flour for breading and cooking oil.

First you need to prepare the mince itself. To do this, clean the fish, get rid of fins, bones and skin. Pelengas fillet through a meat grinder. After that, try to very finely chop the onion. You can in this case use a grater. Soak the bun in milk and squeeze. Then combine the fish with the onion, bun, spices. In this case, the cutlets are cooked without adding eggs, this will make the finished dish softer and more tender.

From the resulting billet form cutlets, which are subsequently breaded in flour. Then add lean oil to a hot frying pan and place the fish rolls in it.

Fry on high heat with periodic turning to the other side until golden crusts form. After that, reduce the heat and keep the dish under a closed lid for another quarter of an hour. Serve the pelengass cutlets with mashed potatoes. It would be very delicious with some fresh vegetable salad.

Stuffing

Another popular dish based on the pelengas fish is the jam. Such a delicacy can decorate any holiday table, and its preparation will not take more than two hours.

First, you need to deal with the list of ingredients. Namely, you should prepare 1 fish, 2 chicken eggs, 1 onion, 1 carrot, 1 lemon, 100 g of corn, the same amount of green peas, 2 tbsp. gelatin and salt to taste.

Carrots and onions should be peeled and rinsed with cold water. Pelengas should be thoroughly cleaned of scales, giblets. After that, it should be divided into portions of small size. Then put the pieces of fish together with the head into a saucepan. Add here the onions and carrots, which should be cut in several pieces beforehand. You will also need to add spices. Pour a small amount of water in a bowl and put it on medium heat.

At this time, pour the gelatin into a separate bowl and pour hot water over it. On average, for 1 tbsp. of this component, take 100 ml of water.

After the fish boils, it is necessary to constantly remove the foam and continue cooking for another quarter of an hour. This time will be enough to cook the seafood. Next, pour water on the eggs and boil them in a hard boil. After cooking the fish and vegetables, you should pour the contents of the pot into a colander and leave to cool. Meanwhile, you can deal with the broth. When hot, add the gelatin and mix well.

Now you should prepare all the ingredients for decorating the dish. First, place the fish and the rest of the products in a plate, and then carefully pour the broth. Next, send the preparation to the refrigerator for some time.

Balik

Lovers of dried fish will have a taste for balik of pelengas. To get such a snack you will need 6 kg of fish, 60 tbsp. salt at the rate of 10 spoons per 1 kg of seafood, 18 tbsp. sugar (3 spoons per 1 kg).

Start by cleaning the fish. After that, it is thoroughly washed so that there are no blood spots or membranes, and cut into pieces. The resulting pieces of fish put in a non-aluminum bowl, pour salt and sugar and put under the oppression. Keep the product in the refrigerator for 6 days. At the end of the specified time, rinse and hang in a dry and warm place. It is important to cover the product with gauze, so that the cured fish does not become too weathered. Keep it in such a condition for at least 2 days, then everything depends on taste preferences. If necessary, you can keep another 1-2 days.

Interesting facts

Pelengas are characterized by euryhalinity. This concept indicates that this aquatic species is capable of living in both fresh and salt water. It should also be noted that this species of fish is considered an ameliorator, that is, it feeds on silt of organic origin.

Pelengas is characterized by delicious white meat, with very few bones in it. It is sold fresh and frozen, as well as in canned form. The heads of this sea creature are usually included in soup sets, the caviar is used for salting.

Photo of Pelengas