Arctic bonito comes from the mackerel family.
The average weight of a carcass in a store is 2 kg. To prepare a recipe for stroganina, bonito can be replaced with types of omul, lakedra, muksun or large mackerel. Seafood you prefer to eat
- I can eat all day 64%, 609 votes
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- For dinner 24%, 228 votes
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- For lunch 11%, 101 votes
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- For breakfast 2%, 21 votes
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Total votes: 959
18.04.2020
- I can eat all day 64%, 609 votes
609 votes 64%609 votes - 64% of all votes
- For dinner 24%, 228 votes
228 votes 24%
228 votes - 24% of all votes
- For lunch 11%, 101 votes
101 votes 11%
101 votes - 11% of all votes
- For breakfast 2%, 21 votes
21 votes 2%
21 votes - 2% of all votes
Total votes: 959
18.04.2020
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Personal dossier
The Latin name for bonito is Sarda sarda, family Mackerel. That is, according to taxonomy, it is a relative of tuna and mackerel. Those who classify bonito as a small tuna prefer to use its other name, bonito. Since this fish is really close in taste to tuna, its current price of 140-150 rubles per kilogram seems quite affordable.
Pelamida reaches a length of 80 cm with a weight of 12 kg, and individuals with a length of 45-60 cm and 1.5-5 kg (if you trust market scales), respectively, are now on sale. Large specimens taste better.
Atlantic
The most commonly sold species is Atlantic bonito. Ichthyologists call it sarda. These predators live in subtropical and temperate waters and like to gather in schools near African, European and American coasts. From the depths of the Mediterranean Sea, flocks of bonito move to the waters of the Black Sea for feeding and spawning. In autumn, flocks return to warmer waters for the winter.
Yandex pictures
Jack the Ripper
bonito not in the usual way, through the stomach, but from the back - like most predators (for example, pike perch, salmon, tuna or, say, swordfish), since fat deposition occurs mainly along the abdominal wall. Therefore, in such fish, gutted through the belly, the fat is melted through the cut during heat treatment - and this is why fried pike perch seems a bit dry to many.
First, the bonito needs to be slightly defrosted so that you can start cutting it. Then we cut off the tail just behind the anus
Then the head - behind the pectoral fins; so we immediately remove the large bones of the shoulder girdle
After this, we make a cut along the spine of the carcass. It opens into a layer of 2 halves united by the abdomen. On it lie the stomach, intestines and internal organs in an ugly but gratifyingly compact heap.
We pick them up with a paper napkin and remove them before they defrost and run. This is an additional advantage of gutting through the back: the insides are not damaged by the knife and do not stain the fish.
We cut out the spine, remove the gills from the head, and wash the head itself. Then we throw the head, ridge and tail into boiling water. As a result, we will get a flavorful and at the same time low-fat soup.
Useful properties from use
The benefits of bonito fish for the human body are very great. According to nutritionists around the world, it is recommended to eat sea fish at least twice a week. Juicy sardine meat contains the following valuable components:
- quality proteins;
- minerals – calcium, iron, phosphorus, magnesium, iodine;
- essential amino acids Omega-3 and Omega-6.
With the help of this product, the functions of memory and the central nervous system are improved, tissue regeneration is accelerated, muscle mass gain is activated, the concentration of hemoglobin in the blood increases, and bad cholesterol is eliminated. Thanks to iodine, thyroid function improves. With the help of calcium, bones and joints are strengthened. And thanks to phosphorus and magnesium, the synthesis of enzymes and hormones is accelerated. With regular use of such a product, you can activate the natural protective functions of the body, due to which it resists attacks from viruses, fungi, and pathogenic microorganisms.
Advice. Nutritionists recommend eating sea fish as often as possible. Its meat helps stop premature aging of the body and improves metabolic processes. This is a good prevention of senile dementia. This product improves the quality of vision.
Pelamide has virtually no contraindications. It is necessary to limit its consumption only to those people who suffer from intolerance and allergic reaction to proteins and iodine.
Salt and snack
Pelamida is good on a grill on coals, spread out lengthwise. And in the frying pan - cut crosswise into washers. But first of all, the Creator created it for planing, salting half-carcasses in pieces and for quick-salting in slices.
Before salting, wipe the fish with a paper napkin (but do not wash it - fresh water will make the fish limp).
Pieces of fish are salted in a clean rag. Almost like lard, only you need less salt. Let it lie in the refrigerator for several hours in a container - you can put it in the freezer.
Quick salting is done like this: cut the fillet into slices, add salt on both sides, place on a dish or flat plate, cover with cling film or foil and put in the refrigerator for 20-30 minutes.
Before serving, salted bonito can be lightly peppered, and some connoisseurs squeeze a little lemon juice onto the fish, or dip it in soy sauce.
Slices of fish can be placed on fresh white bread with butter. It’s even better to just drink it with vodka, maybe even wash it down with beer.
And of course, the subtlety of taste is well complemented by well-chosen chilled dry white wine. Maybe even muscat varieties. It’s so delicious that you can eat your mind off.
Baked bonito
Peel the bonito, rinse and soak overnight in vinegar diluted with water, to which add bay leaf, sliced onion, sliced carrots, a little herbs, parsley and salt.
Heroes of Joga Bonito
Ronaldinho
Then:
Champions League winner with Barcelona, best player in the world
Now:
without a club, but with a belly
Ronaldo
Then:
best striker in world championship history
Now:
ended his career in 2011, grew a belly, then lost weight - and so on several times
Roberto Carlos
Then:
cannon of Real Madrid and the Brazilian national team
Now:
plays and trains in India, annually takes Bugatti from Suleiman Kerimov for technical inspection
Thierry Henry
Then:
the man who dashed Brazil's 2006 World Cup hopes, Champions League finalist
Now:
Sky Sports' highest paid pundit
Zlatan Ibrahimovic
Then:
Serie A's most dangerous forward
Now:
the most sought-after free agent on the planet
Cristiano Ronaldo
Then:
boy in loose sweatpants who cried after being injured at the World Championships
Now:
European football icon, three-time Ballon d'Or winner, two-time Champions League winner
Robinho
Then:
the most promising Brazilian forward
Now:
Atlético Mineiro striker, who did not live up to the hopes of Real Madrid, City and Milan
Eric Cantona
Then:
the man who called Manchester United boring and said he was ready to return to Manchester as head coach
Now:
just as cool and edgy - in the fall he posed naked for the cover of Elle
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Notes
- ↑ Reshetnikov Yu. S., Kotlyar A. N., Rass T. S., Shatunovsky M. I.
Five-language dictionary of animal names. Fish. Latin, Russian, English, German, French. / under the general editorship of academician. V. E. Sokolova. - M.: Rus. lang., 1989. - 733 p. — 12,500 copies. — ISBN 5-200-00237-0. - ↑
- ↑ (English). The IUCN Red List of Threatened Species
. - ↑ Vasilyeva E. D.
Fishes of the Black Sea. Key to marine, brackish-water, euryhaline and anadromous species with color illustrations collected by S. V. Bogorodsky. - M.: VNIRO, 2007. - P. 180. - 238 p. — 200 copies. — ISBN 978-5-85382-347-1. - ↑ Bruce B. Collette, Cornelia E. Nauen.
Scombrids of the world. An annotated and illustrated catalog of tunas, mackerels, bonitos and related species known to date. — FAO species catalogue. - Rome, 1983. - Vol. 2. - P. 53-54.
Pelamide baked in parchment
Cut the bonito, it is better if it is a little under-frozen, into steaks about 2.5-3 cm thick, without peeling the entrails, this will make it easier to cut.
When the steaks are completely defrosted, remove the entrails.
Making the marinade
For 1 liter of water add 2.5 tbsp. salt and 1 tbsp. sugar, add 1 bay leaf, peppercorns, bring to a boil and cool.
Pour the cooled brine over the steaks for 30-60 minutes.
We take the fish out of the brine and blot it a little with a napkin to remove excess moisture.
Cut sheets of parchment or baking paper large enough to wrap each fish steak.
Notes
- ↑ Reshetnikov Yu. S., Kotlyar A. N., Rass T. S., Shatunovsky M. I.
Five-language dictionary of animal names. Fish. Latin, Russian, English, German, French. / under the general editorship of academician. V. E. Sokolova. - M.: Rus. lang., 1989. - 733 p. — 12,500 copies. — ISBN 5-200-00237-0. - ↑
- ↑
- ↑ Vasilyeva E. D.
Fishes of the Black Sea. Key to marine, brackish-water, euryhaline and anadromous species with color illustrations collected by S. V. Bogorodsky. - M.: VNIRO, 2007. - P. 180. - 238 p. — 200 copies. — ISBN 978-5-85382-347-1. - ↑ Bruce B. Collette, Cornelia E. Nauen.
Scombrids of the world. An annotated and illustrated catalog of tunas, mackerels, bonitos and related species known to date. — FAO species catalogue. - Rome, 1983. - Vol. 2. - P. 53-54.
Salted bonito
I'll tell you my experience. I decided to salt bonito in the same way as I salt mackerel in brine - 3 tbsp per 1 liter of water. salt and 1 tbsp. Sahara. All this needs to be boiled with bay leaves and sweet peas, cooled and poured over the fish. But bonito is a large fish and in 3 days, like mackerel, it was not salted; blood was still released from it. It was salted for a total of 7 days and lay in the refrigerator for another night to drain the excess liquid. I salted it in a large piece; perhaps it was necessary to fillet the fish, separating the backbone. The result was a very tender fish, even too tender, but still dry salting would be more suitable for this fish, as it seems to me, for example, the way salmon is salted. Stroganina and ceviche are also prepared from bonito.
Lures
Pelamids - bonito, as already mentioned, are quite voracious, although relatively small, predators. Various baits are used for fishing, in particular, wobblers, spinners, and silicone imitations are used for spinning fishing. Natural baits include cut fish and shellfish, crustaceans, etc. When catching small bonito, given its greed, local Black Sea fishermen also use vegetable baits, for example, in the form of dough. In general, catching this fish is often associated with funny cases when small bonito is hung in garlands on hooks with candy foil.
Preparation
Pelamida is a fish of the mackerel family and does not live in our waters. Therefore, there is no point in paying more for fresh fish; it will be freshly defrosted. It is not supplied fresh to our latitudes, or it is brought individually for expensive restaurants.
For planing we will need frozen bonito weighing about 2 kg. Leave it to thaw, being careful that the fish does not defrost completely. Once completely defrosted, it runs the risk of falling apart into fibers and it will no longer be possible to make anything out of it. As soon as the bonito begins to yield, it must be gutted and fileted. For this we need a convenient sharp knife. Start removing the fillet from head to tail. The masters do this in one motion, without even gutting the fish.
Squeeze the juice from 1 lemon and drizzle it over the melted fillet. This will make the bonito more elastic. However, do not overdo it, as too much lemon juice can burn the fibers of the fish, making the further process pointless. Fish will no longer be able to absorb the entire palette of tastes and aromas.
Leave the bonito to soak in the lemon juice for a few minutes. At this time, mix salt, pepper and all the herbs. If you want the taste of spices to be fully revealed, add monosodium glutamate on the tip of a knife (the notorious additive E621). He's not as scary as he's made out to be. The Chinese have been using this nutritional supplement for 200 years or more and feel great.
Rub the bonito fillet with the resulting mixture. If you don’t want to mix all the spices yourself, you can safely use ready-made fish seasoning. Keep in mind that from the beginning to the end of all the work done, the fillet should not be completely defrosted.
Place the two halves together, skin side out, and wrap tightly in cling film. Place the resulting roll in the freezer for at least 3 days. During this time, despite the cold, the bonito will be saturated with all the flavors and turn into a delicious sliced meat.
