1. Cut off the head of the perch using a knife, then, using culinary scissors, cut off the fins.
2. Using a knife, remove the skin along with the scales.
3. Make a cut along the belly with a knife.
4. Remove the entrails of the perch.
5. Rinse the perch inside and out.

Calorie content boiled perch - 117 kcal/100 grams.

Price frozen perch - from 250 rubles/1 kilogram (Moscow average as of July 2019).

River perch season- in January-February, then the cost of this fish is significantly reduced.

Fry perch for 7 minutes on each side over medium heat without a lid.

Shelf life of boiled perch- 3 days in the refrigerator.

Select perch in the store it is necessary to pay attention to the eyes (light and transparent), the fins should be reddish, the scales should be without depressions, with frost on the surface. The tail of a river perch should be straight.

When purchasing frozen perch fillets, you need to pay attention to the glaze content - no more than 5%; river perch meat should be white, with a reddish tint.

When steaming River perch can be topped with slices of onions and carrots - you get a ready-made and very healthy dish.

In Russian cooking river perch known since 1704, the etymology of the word leads to associations with “big-eyed fish”, and the obsolete word “oko” means precisely “eye”.

Boiled perch is a dietary dish that does not contain carbohydrates at all. Boiled perch is necessary in the diet to normalize brain function (vitamin B12), healthy skin and bones (vitamin PP).

Fish caught from the very bottom of the ocean is called sea bass. Many different dishes are prepared from perch. In Japan, this product is valued for its special taste and is called “spring”, since deep-sea perch is caught at this time of year. The meat of this fish has many useful qualities, and it is also easy to prepare at home.


What kind of fish is this?

Perch has a gray, red or pink color. It lives in the depths, so it has rather large eyes. Lives for about 15 years. It is not surprising that the weight of this representative can reach 20 kg, and the length can reach up to a meter. The back of the fish is decorated with a fin in the form of ten sharp rays.

Perch meat is particularly healthy. 100 grams contain a large amount of vitamins:

  • B1 and B2 – 0.11 mg each;
  • B5 – 0.36 mg;
  • B6 – 0.13 mg;
  • B12 – 2.4 mcg;
  • D – 2.3 µg;
  • RR – 4.8 mg;
  • A – 40 mcg.


In addition, the perch contains the following elements:

  • chromium – 55 mcg;
  • magnesium – 60 mg;
  • potassium – 300 mg;
  • calcium – 120 mg;
  • phosphorus – 220 mg;
  • iodine – 60 mcg;
  • cobalt – 30 mcg.

The calorie content is quite low, despite the rich ingredients. Per 100 grams there are from 103 to 137 kcal, depending on the cooking method.


Benefits and harms

Those who are on a diet are advised to use this product. High protein content, low fat content and polyunsaturated fatty acids will contribute to rapid weight loss. At the same time, it is not recommended to salt the meat of a deep-sea specimen due to the sufficient amount of sodium ions, but a few drops of lemon juice will come in handy.

It must be added that perch meat, due to its rich composition, should be eaten at least once a week by sick and weakened people, the elderly, pregnant women, nursing mothers and children.

However, it is important to remember that moderation is needed everywhere. Too frequent consumption of dishes based on perch meat should not be allowed to people with cancer, gout and excess calcium in the body. In addition, individual intolerance to the product can cause undesirable consequences, such as swelling or shock.


Features of selection and cleaning

When purchasing a carcass, generally accepted rules apply to the selection of any other fish. You need to pay attention to the eyes - they should not be cloudy. The gills of fresh fish are red. When pressed, the flesh is elastic and pliable. When choosing a frozen carcass, consider the membrane that is located between the spines. It shouldn't crumble. If you see even a little fragility, refuse to purchase.

Cleaning fish is not as complicated a process as it might seem. Most often on the shelves you can find an already gutted carcass; it is recommended to buy it for those who are disdainful of cleaning fish or simply do not want to do it. In other cases, processing must begin by removing the fin. Sharp thorns are poisonous, and a prick from their tip can have very disastrous consequences. Approach the process responsibly, wear gloves, act carefully.

Next, pour boiling water over the carcass so that the scales subsequently peel off well. Remove it using a fish scaler (a special device sold in hardware stores). Start brushing from the tail and move towards the head. Then remove the remaining entrails from the perch and rinse under running water.

If you bought the product chilled and decide to cook it whole, cut out the gills from the head and remove the fin. Rip open the belly with a sharp knife and remove the entrails. After this, the perch will be ready for cooking.


How to cook correctly?

The boiled inhabitant of the depths is distinguished by its special qualities. It is in this form that its meat is most beneficial for the human body. How long to cook sea bass depends on its carcass size. Throw it whole or cut it into pieces - it's up to you. If you decide to cook fish soup and cut the carcass into small pieces, then heat treatment will take a little more than 10 minutes.

Whole perch is cooked for 15-20 minutes. Let's look at several interesting ways to quickly and tasty boil perch.


Boiled perch with garnish

We take 2 small perch carcasses and process them according to all the rules. Cut into medium pieces and place in a suitable pan. Fill with cooled, purified water, which should not only cover the fish, but also be about 3-4 centimeters higher.

Place the pan on high heat and wait for it to boil. Skim off the foam and throw in 2-3 bay leaves, salt and pepper to taste. Cover the container with a lid and cook over low heat for 15-20 minutes. Boiled perch on a plate is usually served with a side dish of potatoes, but you can change the rules and cook it with rice.


Ear

This dish is ideally cooked over a fire, but a regular stove will work just fine.

We take fresh sea bass carcasses - 9 pieces. We clean the entrails, remove the gills and fin. We wash the fish under running water. We do not clean the scales - they will give the dish a special taste. Place the carcasses in a large saucepan and pour cold water on top. There should be enough of it to make a not very thick broth. Add one peeled onion and cut into two halves to the fish.

Salt and pepper the water, add 3-4 bay leaves, put the future fish soup on the stove, wait for it to boil. Reduce heat and skim off foam. Cook for 15 minutes over low heat. If foam continues to form, remove it periodically to keep the broth clear. After the perch is cooked, remove it with a slotted spoon, strain the broth through cheesecloth and pour it back into the pan.

Add 7 large potatoes, peeled and diced, and add 10 peas of allspice. Place the pan on the heat again and cook the dish until the potatoes are half cooked.

While the soup is cooking, peel and dice 1 medium carrot. Fry it separately in butter in a frying pan. Add the vegetable to the pan and cook the broth for another 7-10 minutes. Then put the perch carcasses into it, add additional salt and pepper, add a handful of chopped dill and cook for another 5 minutes.

To ensure that the soup is infused and has a rich taste, turn off the heat and leave it in a closed pan for 25 minutes. Then pour it into plates and call everyone to the table.


Soup

For the soup we will need 9 perches - preferably fresh, but you can also use frozen ones. They need to be processed according to all the rules, but do not remove the scales. We cut the fish into pieces, put it in a pan and fill it with water. Turn on the heat and wait for the fish to boil. Then remove the foam and cook the perch for about 20 minutes.

We fry separately. Peel 2 large onions and 2 medium carrots. Cut the vegetables into cubes and place in a frying pan with butter. Fry them until golden brown, add tomato paste (2-3 tablespoons) and pour in the same amount of purified water. Simmer the contents for about 5 minutes and turn off the heat.

Next, remove the finished fish from the pan onto a separate plate, and strain the broth through a sieve. Place it back into the pan and put it on the fire. We wait for it to boil and put 6 large potatoes, peeled and cut into cubes, into it. Separately, wash 5-6 tablespoons of rice or millet. Pour the cereal into the pan with the vegetables.

Sea bass soup is a delicious, nutritious dish for the whole family. You will find the recipe in the next video.

Products
Sea bass - half a kilo
Potatoes - 4 pieces
Carrots - 1 piece
Onions - 1 head
Parsley - a small bunch
Vegetable oil - 2 tablespoons
Salt and pepper - to taste

How to cook sea bass soup
If the perch is frozen, defrost. Remove scales from the perch, cut in half, gut and rinse well.
Pour 3 liters of water into a saucepan, bring to a boil, add perch and cook for 15 minutes. Remove the perch from the pan, cool, separate the fish fillets from the bones and return to the broth.
Peel and chop the onions. Peel the carrots and grate on a coarse grater. Heat a frying pan, pour oil, add onion and fry it for 5 minutes, stirring. Then add carrots and fry for another 10 minutes, stirring.
Peel and cut the potatoes into 1 cm cubes. Place potatoes in fish broth, cook for 10 minutes, add frying, salt and pepper and cook for another 5 minutes.
When serving, sprinkle sea bass fish soup with chopped herbs.

The calorie content of boiled sea bass is 103 kcal/100 grams of fish.

Sea bass soup

Products
Sea bass - half a kilo
Potatoes - 4 pieces
Carrots - 1 piece
Onions - 1 head
Parsley - a small bunch
Vegetable oil - 2 tablespoons
Salt and pepper - to taste

How to cook sea bass soup
If the perch is frozen, defrost. Remove scales from the perch, cut in half, gut and rinse well.
Pour 3 liters of water into a saucepan, bring to a boil, add perch and cook for 15 minutes. Remove the perch from the pan, cool, separate the fish fillets from the bones and return to the broth.
Peel and chop the onions. Peel the carrots and grate on a coarse grater. Heat a frying pan, pour oil, add onion and fry it for 5 minutes, stirring. Then add carrots and fry for another 10 minutes, stirring.
Peel and cut the potatoes into 1 cm cubes. Place potatoes in fish broth, cook for 10 minutes, add frying, salt and pepper and cook for another 5 minutes.
When serving, sprinkle sea bass fish soup with chopped herbs.

The calorie content of boiled sea bass is 103 kcal/100 grams of fish.

Sea bass is a medium-sized red-golden fish, usually reaching a size of just over a kilogram. This type of fish is found in the waters of the North Atlantic. It is distinguished by white fatty meat and is most often sold smoked. This fish is also often baked and fried, so we’ll learn how to cook sea bass.

Perch with sauce

How to cook sea bass with smoked brisket

Ingredients:

  • two perches;
  • 300 grams of smoked brisket;
  • three pieces of potatoes;
  • pitted olives;
  • four tablespoons of olive oil;
  • lemon;
  • breadcrumbs, garlic, parsley, pepper and salt.

Cooking sea bass

Squeeze the juice from the lemon, mix it with salt, olive oil, pepper and finely chopped garlic. Pour the resulting mixture over the previously gutted and washed perch carcasses on all sides. Cover everything with film and put it in the refrigerator for a couple of hours to marinate.

Wash the potatoes well and, without peeling the skins, boil them. But so that the vegetable is half-cooked. After a few hours, when your fish is completely marinated, remove it from the marinade and place it in a suitable sized baking dish. In between the carcasses you need to put pieces of smoked brisket.

Cut the boiled potatoes into small pieces, possibly removing the skin. Pour half of the marinade in which the perch was cooked.

Finely chop the parsley and mix it with the potatoes. Place the vegetable around the perch, cut the olives into slices and place them on top of the dish.

Pour the rest of the marinade over everything, sprinkle with breadcrumbs and bake in the oven at 180 degrees for 20 minutes.

That's it, the dish is ready, now you know how to cook sea bass. There is only the last step left - to serve it to the table. You can use pickled vegetables as a side dish.