Navaga fillet with skin. Navaga recipes - how to get the most out of your catch
Navaga is a low-calorie protein food, which already gives the right to consider it good for health. 100 g of this fish contains:
- 68.5 kcal;
- 15.1 g proteins;
- 0.9 g fat;
- 0 g carbohydrates.
Navaga can be attributed to diet food, which is useful for those who keep their figure, as well as for those who are on a diet for medical reasons. In addition, there are other useful properties - this is an abundance of vitamins and minerals. Navaga includes:
- vitamins - PP, B2, B1;
- minerals - nickel, molybdenum, fluorine, chromium, zinc, iron, sulfur, chlorine, phosphorus, potassium, sodium, magnesium, calcium, iodine.
The mineral composition is especially impressive. Among this abundance, the leaders are: iodine (and this is natural - a sea fish), potassium, phosphorus, sulfur, chlorine. Among vitamins, PP and B1 are in the lead.
In the photo, the Far Eastern saffron cod or Vahnya, which lives in the northern part of the Pacific Ocean
What helps
The chemical composition of navaga indicates that its regular use affects:
- providing the body with energy (vitamin PP);
- improvement of digestion and gastrointestinal tract;
- normal brain function.
Navaga is especially useful for pregnant and breastfeeding women. Mom will be able to provide herself and the child with microelements and nicotinic acid, on the presence of which the development of the child depends.
How to cook delicious saffron
Signature salad
I made raw navaga salads and my family liked it. You just need to peel it from the skin and bones, lightly beat it with a wooden mallet, sprinkle with finely chopped onions, herbs and pour a little mustard oil. Navaga in a salad can be combined with fresh herring. It turns out pretty elegant.
in a frying pan
It is customary to fry navaga - it turns out an ordinary everyday dish that is not distinguished by sophistication. I prefer to buy small fish, cut them into small pieces (2 x 3 cm), sprinkle with breadcrumbs or coarse flour and fry in mustard or camelina oil.
Small pieces are needed in order not to subject the fish to prolonged heat treatment. When frying for a long time, the delicious mustard oil loses its taste and color. It turns out exquisite pieces of golden color with a mustard flavor. Camelina oil gives the taste of mushrooms.
In the oven
Navaga is still a relative of cod, it does not have fat content and richness. This does not allow it to be used for cooking fish soup. But for stewing and baking, it is 100% suitable. It is especially good to stew or bake saffron cod under a fur coat of vegetables - onions, tomatoes, garlic, peppers, grated carrots and celery root.
To whom navaga is contraindicated
Navaga is absolutely useful. Contraindications are possible only if a person is on a zero diet, for example, with acute pancreatitis. However, the ban in this case applies to all products, not just one fish. Individual intolerance to seafood is possible. But in this case, again, there is no fault of the saffron cod.
Eat delicious and inexpensive navaga fish - after all, healthy, tasty and affordable are combined in one product.
Fish is an essential part of a healthy diet. It is rich in useful elements and is necessary for the full development of the body. If navaga is chosen, the recipes for cooking in the oven may differ in variety.
Among the most popular ways to cook this type of fish is baking with different vegetables or in marinades. Fillet in foil comes out very tasty and fragrant. So it retains its useful properties.
Why choose Navaga?
Navaga is distinguished by more tender meat. It does not have a pronounced odor. The high content of vitamin PP in fish has a positive effect on the physical condition of the body and has a beneficial effect on mental activity.
This type of fish belongs to the category, but it contains fatty acids, with which cholesterol can be neutralized. Navaga is especially tasty when cooking recipes in the oven containing vegetables such as potatoes, zucchini or cauliflower.
Recipe with vegetables
If cooked with navaga vegetables, oven recipes should contain the following list of products: onions, lemons, tomatoes, sunflower oil, salt, fish. First you need to prepare all the ingredients.
Whole carcasses are gutted and descaled. Then they are cut into portioned pieces.
The fillet can be left whole. Then vegetables are cut. Tomatoes are cut into rings of small thickness. Onions are also chopped into rings. Lemon should be squeezed. The recipe uses half a fruit.
When navaga is laid on a dish, cooking recipes with photos show all the steps in detail. First you need to put the tomatoes on a baking sheet. , onion is sprinkled on top. At the end, pour the dish with vegetable oil and lemon juice.
Before baking, the form is covered with foil and sent to the oven. The dish is brought to readiness in 15-20 minutes. At the end, remove the foil to get a delicious crust. The food is served 5-10 minutes after the oven is turned off.
Recipes in a slow cooker
Navaga fish can also be cooked in a slow cooker. The recipes with photos on this site will demonstrate how to properly lay the layers, what spices to add, how to decorate the final dish.
Many kitchens have a multi-cooker, it makes life much easier for housewives. With it, you can stew, fry, bake. It repeats most of the recipes that are used with the oven.
If you are wondering how navaga is prepared, slow cooker recipes may contain eggs, turmeric, a mixture of peppers and oil. This combination of products will make the meat tasty and aromatic, and the dish itself will turn out to be dietary.
To begin with, the carcass must be cleaned and gutted. After that, it is cut into pieces, which are placed in a multicooker bowl. Navaga is sprinkled with salt, pepper and turmeric. Dredge them in flour before placing them in the slow cooker.
In the Frying mode, the device heats up well, and the fish is fried on both sides. After that, it is transferred to the Extinguishing position. To do this, fill the navaga with eggs with spices. Cooking time is 15 minutes.
To make delicious and beautiful navaga fish, recipes with photos on the site show how to decorate. To do this, a piece is laid out on a plate along with an egg. A ring of lemon and parsley is placed next to it.
Navaga is a cold-loving demersal fish of the cod family, lives in the coastal zones of the Japan, Okhotsk, Bering and Chukchi Seas. The composition of navaga meat includes a large amount of iodine and selenium, as well as phosphorus, magnesium, potassium, calcium, molybdenum, fluorine, iron and vitamins: A, D, E, C, PP and group B. The use of this fish has a beneficial effect on thyroid gland, improves brain function, strengthens blood vessels and the heart, and is also suitable for baby food, preventing the development of rickets. The season for tasty, healthy and inexpensive fish is in full swing - ice fishing navaga. The meat of this fish is dietary, low-fat, it does not contain small bones, so cooking from it is a pleasure.
Navaga in batter with sesame
Navaga (small) - 1 kg, egg - 3 pcs., flour - 5 tbsp. l. (with a medium slide), sesame - 2 tbsp. l., salt, ground black pepper, refined sunflower oil - 4 tbsp. l.
Remove heads, tails and entrails from fish. Cut off the fins with scissors, wash and dry with a towel. Add salt and pepper to taste. Prepare a simple batter. Beat eggs with a fork, add flour, salt to taste and grind until lumps disappear. Roll the fish in batter, sprinkle with sesame seeds on one side, and send to a hot frying pan with sesame seeds down. Sprinkle sesame seeds on the second side already in the pan. Fry until golden brown over high heat. It is convenient to eat a fish with your hands, since it is removed from the bone once or twice. Good with boiled potatoes, and as an excellent snack for beer.
Navaga with a bow
Navaga - 1 kg, onion - 3 pcs, flour, vegetable oil, salt.
We clean the fish from the insides, cut off the head and tail, rinse under running cold water. If the fish is large, cut in half, salt. We cut the onion into half rings, the more onions - the juicier and tastier it will turn out. Roll the fish in flour. Put in a well-heated pan with vegetable oil. Fry on one side until golden brown over medium heat, turn over. As soon as the second side begins to fry, sprinkle with onion so that it lies between the pieces of navaga. Fry the fish until cooked and put it in a deep plate. Onion, stirring occasionally, fry until cooked and spread on top of the saffron cod. Then wash the pan and cook the second part in the same way. Navaga with this method of preparation is very juicy, the next day it is even tastier and more aromatic.
Navaga in mustard-sour cream filling
Navaga - 700 g, onion (large) - 1 pc., carrot (large) - 1 pc., vegetable oil - 2 tbsp. l. Filling: sour cream - 100 g, mustard (Dijon) - 1 tbsp. l., cream (can be replaced with milk) - 100 ml, chicken egg - 1 pc., flour - 1 tbsp. l., salt, ground black pepper.
We cut off the head, tail and fins of the navaga. We clean and wash. Cut into pieces if the fish is large. In the heated oil (1 tbsp.) Put the onion cut into half rings in the pan and gild it. Next we send the carrots grated on a medium grater. Fry a little until half cooked. We make the filling: in the dishes with a fork we combine all the ingredients. Coat a baking dish (high) with 1 tbsp. l. oil, put half of the vegetables on the bottom. On top - pieces of saffron cod, and the remaining vegetables. Pour the prepared mustard-sour cream mixture. We put in the oven for 20-30 minutes at 180 degrees.
Fish nests with navaga
Navaga - 500 g, salt, ground black pepper, white bread (baguette) - 400 g, milk - 500 ml, onion - 200 g, cheese - 150 g, mayonnaise - 50 g, herbs, vegetable oil.
Nests are prepared very simply, but they turn out tender and juicy. The dish is very unusual and is suitable both for the daily menu and for receiving guests. Separate the fillet, cut into small pieces, salt and pepper. Cut the baguette into slices 2 cm thick. Then put them soaked in milk. Finely chop the onion and herbs and add to the fish, mix thoroughly. Grate the cheese on a fine grater and set aside. At this point, you can already turn it on. Grease a baking sheet with oil and, squeezing lightly, place a baguette soaked in milk on it. Make a well in each slice and put a mixture of navaga and onion into it, grease with mayonnaise on top. Put the nests in a preheated to 180 degrees. oven and bake for 45 minutes. 9. Then sprinkle the nests with grated cheese and put in the oven for another 5 minutes.
Navaga meatballs in the oven
Navaga - 500 g, onion - 150 g, carrot - 80 g, vegetable oil - 60 g, rice - 170 g, egg - 1 pc., rice 170 g, chicken broth - 1 cup, salt, dry spices, herbs.
Not everyone loves fish, especially children, so fish meatballs are a great way out. Tender meatballs from fish in juicy chicken broth will delight not only with taste, but also with ease of preparation. Clean the fish from fins, scales, tail and spine. Cut into pieces and grind in a blender until minced. Cut the onion into cubes, grate the carrots on a medium grater, sauté in vegetable oil. Add boiled rice, browned carrots and onions, egg, salt, spices to minced fish, mix. Form meatballs, put in a mold and pour chicken broth, seasoning for fish and herbs. Bake fish meatballs in the oven for 25 minutes at 180 degrees.
Navaga in batter
Navaga fillet - 400 g, salt, half a lemon, batter ("Ottogi") - 200 g, flour - 200 g, mineral water - 100 ml.
Separate the fillet, cut into small pieces, sprinkle with salt and pour over lemon juice. Dilute the batter with mineral water. Dip fillet pieces in flour, then in batter. Fry in a hot skillet in vegetable oil.
Navaga in the oven in foil
Navaga - 600-700 g, potatoes - 3 pieces, mushrooms (champignons or oyster mushrooms) - 250 g, onion - 1 piece, salt, pepper, spices for fish, some lemon juice and soy sauce.
Mix soy sauce with lemon juice and spices and marinate the fish in this mixture. During this time, fry the onion and mushrooms separately. After peel the potatoes, cut into thin slices. Lubricate a sheet of foil with vegetable oil, put a layer of potatoes on top. Next, arrange the mushrooms, and then the fish, shaking off the excess marinade from it. Place a layer of fried onions on top. Pinch the foil carefully to get a tightly covered bag without holes and cracks and put the fish in the oven, heated to 180 degrees, for 30-40 minutes. Then open the foil on top and leave in the oven for another five minutes so that the dish on top is baked.
Navaga in a pan with sour cream
Navaga without heads - 1 kg, carrots - 180 g, onions - 180 g, sour cream - ½ cup, wheat flour - ½ cup, dried parsley and dill - a pinch each, olive oil, coarse sea salt, a mixture of freshly ground peppers.
We clean the fish, wash it, dry it and, if necessary (if the carcasses are large), cut into portions. Rub the fish with salt and ground pepper mixture and leave for 30 minutes. marinate. Then we bread in flour and immediately put it on a preheated pan. We put the fish fried on both sides in a saucepan, and filter the oil remaining in the pan, add a little more fresh oil and fry the chopped onion and grated carrots until half cooked. We return the fish to the pan, “bury” it in vegetables. We collect sour cream in a glass, pour 1 tbsp. l. flour, add dried herbs, salt and pepper, mix and add water to the full volume of the glass. Pour the fish with vegetables with this sauce and simmer under the lid for 10-15 minutes.
Navaga marinated in the oven
4 carcasses of saffron cod, 1 large ripe tomato, 1 carrot, 1 onion, 1 tablespoon of flour and sugar, a pinch of salt and ground pepper, a little cloves and other spices to your taste.
The beauty of this recipe is that the vegetable marinade is cooked at the same time as the saffron cod is roasting in the oven, saving you time. Defrost the fish, remove the heads and gut the carcasses. Roll in flour on all sides. Grease a baking sheet with vegetable oil and place the fish in it and place it in a preheated to 180-190 degrees. oven for half an hour. Fry the onion in thin half rings and grated carrots in a pan. Add the tomato, cut into small cubes along with the skin, salt, sugar and spices and simmer under the lid over low heat for about five minutes. When the fish is ready, pour the vegetable marinade directly into the pan and return to the oven for 7-10 minutes. If there is a grill in the oven, then it is better to use it. Navaga baked in this way can be served on the table both hot and as a cold appetizer.
Zharenitsa - open fish pie
Milk - 0.5 l, water - 0.5 l, dry yeast - (1 pack), egg - 2 pcs., vegetable oil - 3 tbsp. spoons, margarine - 1/3 pack, granulated sugar - 1 tbsp. spoon, salt - 1 teaspoon, flour - 1 kg, fish - 1 kg.
Sprinkle the fish with salt two hours before cooking, leave to soak. In a small amount of warm milk, stir the yeast, then pour in the rest of the milk, water, eggs, butter, flour, mix everything thoroughly. Melted margarine is added at the end of the batch. Knead non-liquid dough. Put in heat, let rise twice. Roll out the finished dough to a thickness of 1 cm, put on a baking sheet. On the dough we spread the fish tightly to each other (“roll”), add butter on top, bend the edges of the dough. We put the baking sheet in the oven preheated to 150-180 degrees, bake for 10-15 minutes. (until golden brown). This cake is made not only with navaga - flounder, smelt, herring.
Navaga in the oven on salt
Navaga, salt, vegetable oil.
Put the prepared fish in a pan, on the bottom of which salt is poured in a thin even layer. Salt and pepper, pour vegetable oil, put in the oven and bake until done.
fish in a jar
Navaga - 1.2 kg, onions - 2 pcs., carrots - 2 pcs., salt - to taste, allspice peas - 3 - 5 pcs., bay leaf - 1-2 pcs., garlic - 2 cloves.
Gut and clean the fish, cut into small pieces. Cut the onion into not thin half rings, carrots into rings, garlic into petals. In a two-three-liter dry jar, lay fish and vegetables in layers, trying to tamp them more tightly. Sprinkle the layers with salt and pepper. Put a bay leaf on top. There should be free space at the top of the jar. Cover the neck of the jar with a sheet of foil folded in half and place in a cold oven. Cook fish in a jar for 2 hours, the first 30 minutes - at a temperature of 150 degrees, then increase to 180 degrees. Serve immediately or put in the refrigerator to make the fish look like canned food.
Navaga boiled in cucumber brine
1 kg of navaga, 0.5 onions, 0.5 parsley root, 6 black peppercorns, 2-3 cups of cucumber pickle, 3-4 saffron stamens.
We cut the navaga into large pieces, peeling only from scales and fins and at the same time be sure to preserve the skin and spinal bone. We put it in a saucepan closely in one row and fill it with cucumber pickle so that the liquid does not completely cover the fish. Cook without a lid, over high heat, for 6-10 minutes, until the first signs of the spinal bone lagging behind the meat. Boiled potatoes with dill and onions can be served as a side dish for boiled navaga.
Navaga baked with vegetables
Navaga - 1 kg, potatoes 4-5 pieces, carrots 1-2 pieces, onion - 1-2 pieces, sour cream - 250 g, vegetable oil, salt, ground black pepper.
Cut potatoes into thin slices, onions and carrots into strips. Put potatoes on a baking sheet greased with vegetable oil, put thawed and washed saffron cod on top. Salt and pepper to taste. Put carrots and onions in one layer on the fish, grease with sour cream. Bake in an oven preheated to 200 degrees. 15-20 minutes until the fish and vegetables are ready.
In most cases, it can be said about fish that if you do not like it, then you simply do not know how to cook. Or no one has yet treated you to fish cooked in such a way that you will lick your fingers. After all, if you know how to cook tasty navaga or other sea fish, then you can please even the most fastidious gourmet. It is only a question of skill, selection of products and proper presentation. And we invite you to consider in detail each of these parameters just on the example of navaga. We will try to cook delicious navaga in several different ways, and you will choose what seems most successful to you. Do you agree? Then let's start.
Navaga: benefits, composition, features. How to cook saffron cod fishNavaga is a fish from the cod family, that is, low-fat and low-calorie. In 100 grams of navaga, there are only 75 kcal, of which only 1% is fat. And this, of course, is a healthy fish oil, found mainly in fish liver and including essential polyunsaturated fatty acids. In addition to vitamin F, navaga supplies the human body with fat-soluble B vitamins, vitamin A, E, D, as well as iodine and selenium, necessary for normal metabolism, and fat metabolism in particular.
At the same time, navaga is also a very tasty fish. There are no small bones in its dense meat, which is very convenient for cooking and eating. Therefore, healthy and not bony navaga is often used in children's and dietary nutrition. As a traditional product for Russian cuisine, navaga can be prepared in many different ways:
- Navaga, frozen for storage and transportation, does not lose its valuable properties.
- Fried saffron cod.
- Boiled saffron cod in ear and cabbage soup.
- Dried, smoked and dried saffron cod.
- Stewed saffron cod, with vegetables and cereal side dishes.
Despite this versatility, there are more and less successful ways to prepare each product. As for navaga, the experience of professional chefs shows that this fish goes well with any side dish, but the presence of sour and spicy notes is desirable, emphasizing the rich taste of navaga. At the same time, the fillet of this fish is quite dense and retains its shape even after deep and prolonged heat treatment. Here are the recipes for making navaga that optimally take into account these requirements:
- Baked saffron cod in the oven with vegetables. The beauty of this recipe is that even frozen fish can be used to implement it, and the vegetable marinade is cooked at the same time as the navaga is baked in the oven, saving you time. A delicious lunch for two people who are not very hungry will turn out from two large (or four small) carcasses of navaga with a total weight of 1 kg or a little more, a large ripe tomato, carrots, onions, 1 tablespoon of flour and sugar, a pinch of salt and ground pepper , a little cloves and / or other spices to your taste.
Defrost the fish, if necessary, or simply remove the heads and gut the carcasses. Dredge the fish in flour on all sides. Grease a baking sheet with vegetable oil and place the saffron cod in flour in it. Preheat the oven to 180-190 ° C, place the baking sheet with the fish on the middle rack and “forget” about it for about half an hour. In the meantime, peel and chop vegetables: onion into thin half rings, carrots on a grater, tomato into small cubes along with the skin. Fry the onion and carrot in a pan for 3-5 minutes. Add tomato, salt, sugar and spices, mix. Simmer the vegetables under the lid over low heat for about five minutes.
When the fish is ready, pour the vegetable marinade directly into the baking sheet and return to the oven for 7-10 minutes. If your oven has a grill, then it is better to use it. Navaga baked and stewed in this way can be served both hot and as a cold appetizer. - Stewed saffron cod in white wine with mushrooms. A gourmet option for a light snack for a romantic dinner. For two medium-sized navaga carcasses, take 100-150 ml of dry white wine, 1 large or 2 small onions, 100 grams of champignons, 5 tablespoons of butter, 10 grams of dark chocolate (2-3 squares of a standard bar), 2 teaspoons of flour , a pinch of salt, ground pepper, cinnamon and cloves.
Clean the fish, remove the heads, rinse with clean water and set aside. For the sauce, finely chop the onion, grate the chocolate on a fine grater. Grease a small saucepan with half the oil, fry the onion in it for 3 minutes. Add flour and stir. Continue to fry the onion with flour, and after 3-4 minutes, salt, add grated chocolate and spices. Pour the contents of the saucepan with wine, stir and boil for about 5 minutes until the lumps disperse.
Put the prepared navaga on the bottom of a heat-resistant form. Pour the hot sauce over the fish evenly and cover. Simmer saffron cod over low heat without removing the lid for 15-20 minutes. In the meantime, cut the mushrooms into equal slices or slices, fry in the remaining oil. When the fish is ready, transfer it to plates and place the mushrooms on top. Serve immediately before the dish has cooled. - Fried navaga with eggplant in pomegranate juice. An unusual summer dish worth trying for. Buy immediately peeled (frozen or fresh) saffron cod fillet weighing about half a kilogram. Take also 4 ripe eggplants, half a glass of natural pomegranate juice, 100 grams of vegetable oil for frying, 1 tablespoon of flour, a bunch of fresh herbs, including parsley, basil, savory and green onions, a pinch of salt.
First, prepare the eggplants: cut them into circles of medium thickness, salt and put in a deep bowl. Leave for half an hour so that bitterness leaves them along with the juice. While the eggplants are resting, cut the saffron cod into pieces of the same size, in portions. Mix the flour with salt and roll the fish in it. Grease the pan with half the oil and fry the fillet until golden brown on both sides. Set aside on paper towel to absorb excess oil.
Remove the eggplants and fry them on both sides in a frying pan greased with the remaining oil. Finely chop the greens. Put the pieces of fried navaga on a dish, put fried eggplants on top and around the fish. Pour pomegranate juice over fish and vegetables and garnish with fresh chopped herbs. Steamed rice would be good as a side dish.
- Solyanka from saffron cod. A hearty lunch dish with an indescribably appetizing aroma. In addition to 0.5-0.7 kilograms of navaga fillet, take about 200 grams of smoked fillet of any other fish (salmon, mackerel, etc.), 2 liters of ready-made broth (vegetable or fish) or water, 3 tablespoons of tomato paste, 2 onions, 50 ml of refined vegetable oil, 100 grams of pickled cucumbers, 1 lemon, half a can of pitted olives, as well as some fresh herbs and sour cream for serving.
Peel and finely chop the onion. Grease a frying pan with oil and fry the onion until translucent. Add the tomato paste, stir and simmer together for another 3-5 minutes. Cut saffron cod and smoked fish into small cubes of the same size. Pour the broth or water into a saucepan, bring to a boil and put fresh fish. Boil for 2-3 minutes, then remove the resulting foam and add the smoked fish to the pan. After another 3-4 minutes, add the onion stewed in tomato. Cover and cook for 5 minutes over medium-low heat.
In the meantime, cut the pickled cucumbers into halves of circles, lemon - into slices, olives - in half. Chop greens. Put the cucumbers in a saucepan, bring its contents to a boil. Immediately remove from heat, sprinkle with chopped herbs and cover with a lid. Leave for 15 minutes. At the bottom of each serving plate, put a spoonful of sour cream, a slice of lemon and several halves of olives. Pour in the hodgepodge and serve. In addition to fish, you can use peeled boiled-frozen shrimp in this recipe, adding them at the same time as cucumbers.
Navaga is cooked with equal success in a pan, in the oven, on the grill and in a slow cooker. Whole large carcasses can be stuffed, and small specimens and fillets can be fried and / or stewed in sour cream, kefir, mayonnaise and other vegetable and dairy sauces. Experiment with navaga by making a pie filling out of it, or bake it in foil with sour apples. Show your culinary imagination, and in each of these options you will cook saffron cod tasty and in a new way. Bon appetit to you and your family!
Navaga fish from the cod family can be easily attributed to a dietary product, in 100 grams of its useful and
The recipe for navaga in a pan with a photo
Defrost saffron cod beforehand (if using frozen fish). Thoroughly clean the fish from the insides, remove the fins, wash under running cold water.
Put the navaga in a deep bowl, sprinkle with salt and black pepper.
Rub a mixture of salt and pepper well into each fish, let the fish stand for about 10-15 minutes.
Pour vegetable oil into a frying pan and heat it up. Place flour on a flat plate and roll each fish in flour.
After the frying pan is heated, fry the saffron cod first on one side, then on the other until golden brown.
Note to the recipe: if you want your fish to have an original taste, at the end of frying (5 minutes before cooking), add chopped onion marinated for 10 minutes in soy sauce or lemon juice (1-2 tablespoons).
How nutritious is Navaga, what is the calorie content of fish?
Navaga is a dietary low-calorie fish. One hundred grams of such a product is a source of seventy-three kilocalories.
Does Navaga have contraindications, is harm from fish possible?
Such a fish is practically not capable of harming the body, because scientists say that it is not able to accumulate mercury and other pollutants in itself.
However, sometimes navaga can cause allergic reactions, which is a contraindication to its consumption. Incorrectly cooked or improperly stored fish can also cause harm.
Navaga - cooking recipes
You can cook various delicious dishes from navaga. Most often it is fried or baked in the oven. Navaga can also be used to make soups, rich fish soup. They cook pies and other pastries with it. Navaga is also great for marinating, creating casseroles and fish salads.
To make the fish really tasty, it is desirable to cut it in a semi-frozen state. At the same time, the skin is completely removed from the Far Eastern saffron cod.
How to cook navaga in a pan?
You can simply fry navaga in a pan. To do this, wash and dry the cleaned fish, and then roll in flour.
Heat vegetable oil in a frying pan, put saffron cod into it. Fry on both sides over low heat, without covering with a lid. Then pour some water into the pan, cover with a lid and cook for another ten minutes, periodically turning the fish.
Navaga fish stewed in a pan
To prepare such a dish, it is worth preparing two kilograms of fish, four medium onions, three carrots, half a glass of sour cream, some flour, salt, ground black pepper and dried parsley.
Clean and wash the saffron cod. Cut it into bite-sized pieces. Salt the fish inside as well as outside. Then sprinkle it with pepper and leave for about half an hour.
Pour the vegetable oil into a fairly deep skillet. Heat it up well and fry the fish in it, rolling it with flour, on all sides.
Cut the onion into quarters, and grate the carrots on a coarse grater. Pass the vegetables in vegetable oil until half cooked. Put the prepared vegetables in a free container. In another bowl, mix sour cream, flour and parsley. Salt and dilute with a little water.
Place the saffron cod tightly in the pan on top of the vegetables, and place another layer of vegetables on top. Pour the fish with sour cream sauce, cover with a lid, and simmer over low heat until tender.
Navaga fish in a slow cooker (recipes):
Navaga soup in a slow cooker
To prepare such a delicious dish, you need to prepare eight hundred grams of saffron cod, an onion head, a medium carrot and some water. In addition, use one or two eggs, one hundred grams of sour cream, some salt, celery root and dill.
First of all, clean, wash and chop the onion, carrot and celery root. Put them in a multicooker bowl and pour one and a half liters of water. Set the "baking" mode.
After the water boils, dip the saffron cod (peeled and cut in portions), as well as peppercorns, spices and bay leaves into it. Cook in the slow cooker for six minutes.
Then turn off the program, remove the fish from the multicooker. Separate the fish meat from the bones, and strain the broth.
Chop the boiled egg smaller, combine with sour cream, as well as finely chopped dill. Pour these ingredients into the soup with saffron cod. Stand for five minutes and serve.
How to fry navaga in a slow cooker?
For this option of cooking navaga, you need to prepare half a kilogram of navaga, one medium carrot, one onion, a certain amount of salt, spices and vegetable oil.
Clean the fish, remove the head and fins from it, remove the insides and cut into portions. Salt the saffron cod, sprinkle it with spices and refrigerate for half an hour.
Grate the carrots on a small grater, cut the onion into smaller pieces.
Lubricate the multicooker bowl with oil, put vegetables and fish in it. Set the “frying” mode for twenty minutes, and after ten minutes, turn the pieces of fish over.
Navaga fish in the oven in foil
To prepare such a dish, you need to prepare six hundred to seven hundred grams of fish, three potatoes, two hundred and fifty grams of mushrooms (champignons or oyster mushrooms), one medium onion, some lemon juice and soy sauce. Also use salt, pepper and fish spices to taste.
So healers advise to treat rheumatoid arthritis using surprisingly useful coniferous balm. To prepare it, you need to use forty grams of pine twigs, a couple of tablespoons of rose hips, a tablespoon of chopped onion husks, and one medium-sized chopped garlic clove. Pour the prepared components with a couple of liters of water and boil for half an hour. Infuse the decoction for a day in a fairly warm place, then strain and take in small portions, without reference to the time of the meal. You can drink no more than a liter of such a drink per day. Coniferous balm perfectly reduces inflammation and relieves pain.
You can relieve the inflammation of the compounds in rheumatoid arthritis with a decoction prepared from laurel leaves. Brew one tablespoon of chopped vegetable raw materials with a glass of boiling water. Boil the medicine for ten minutes, then pour into a thermos and leave for six to eight hours to infuse (overnight). In the morning, strain the healing infusion and take it in a third of a glass three times a day, about half an hour before a meal. The duration of such therapy is two weeks.
When treating rheumatoid arthritis, you can also prepare a homemade liquid ointment. To do this, combine one fresh yolk with a teaspoon of turpentine and the same amount of apple cider vinegar. Use the resulting mixture for rubbing into the affected area immediately before a night's rest.
Navaga is a very useful fish that will definitely find a place in your diet. Such a product will be an excellent find for patients with articular diseases.
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