For many residents of our country, chir (chokur) fish is a delicacy. It is not found in all waters of Russia, so many do not know how to cook this waterfowl. In fact, the methods of its preparation are no different from cooking other types of fish. It can also be fried, salted, baked and boiled.

Chir - what kind of fish is this?

Fish Chir (Shchokur) is a representative of the vast genus Sigov. Such fish is a frequent treat among the inhabitants of the Far North, as it is found in the rivers and basins of the Arctic Ocean.

What kind of fish is teal? In appearance, it is quite attractive. She has a wide body with a dense and large, silver with a golden hue, scales. As well as a powerful nose and small mouth. The length of the pike reaches 80 cm and can weigh up to 15 kg.

Chir meat is highly appreciated in cooking for its lack of small bones and unrivaled taste. Despite the fact that the meat of the chokur is quite oily, it can be attributed to dietary, since 100 g of the product accounts for only 86 kcal, which is rare among salmon species of fish.

You can cook chira in various ways, but it turns out to be especially tasty as a result of hot or cold smoking. And the inhabitants of the North often catch such fish for planing.

What is good for chir fish

In terms of useful qualities, the chir does not lag behind other representatives of salmon fish. It has a lot of protein and saturated acids, including Omega-3, which helps our body cope with the first signs of aging and helps strengthen the walls of blood vessels.

This fish is especially recommended for men, as it has a lot of zinc, which accelerates the production of testosterone.By including chokur in your diet, you can strengthen bones and teeth, improve brain activity and strengthen immunity, as this fish is rich in fluorine and nicotinic acid.

How to deliciously fry in a pan

The easiest way to cook chili is to fry in a pan. Since this is a rather large fish, it is better to cut it in portions.

In order to fully enjoy the taste of a fish dish, we recommend preparing white sauce for it, and serving baked vegetables to the side dish.

Ingredients:

  • chir;
  • salt pepper;
  • lemon juice;
  • any vegetables;
  • butter and refined.

Cooking method:

  1. We clear the carcass of fish from scales and bones, we only need its loin portion. Add salt, pepper, sprinkle with citrus juice. Put pieces of butter in a pan, put fish fillets on top and set aside for now.
  2. We put the bones, the head and everything that remains when cutting the dir, into the saucepan, fill with water, add spices and cook for half an hour.
  3. Then we filter the broth, return to the fire, put two tablespoons of soft butter in it and knead with a whisk until thickened. We leave the finished sauce in a water bath.
  4. You can take any vegetables for a side dish, for example, eggplant, zucchini, bell peppers, tomatoes and onions. We cut the vegetables into rings, arrange them on a baking sheet, sprinkle with oil, salt, pepper and bake in the oven for 40 minutes.
  5. Now we put the pan with fish on the fire and fry the fillet until golden brown.
  6. We spread it on a dish, next we distribute the baked vegetables and pour everything with white sauce.

Oven baking recipe

Chir is considered a valuable commercial fish, so you should definitely try it. And now we offer a recipe for its preparation in the oven from the famous chef Jamie Oliver. After the first baking experience in this way, you will no longer have questions about how to cook fish in the oven.

 

 

Ingredients:

  • whole teal;
  • edible salt and pepper mix;
  • three large onions;
  • a pair of lemons;
  • a bunch of green dill.

Cooking method:

  1. We process the carcass of chira with a mixture of peppers with salt and wipe it well with olive oil.
  2. We cut the dill smaller, thinly chop one head of onion, squeeze the juice from one citrus. Mix the ingredients from this step, add oil, salt.
  3. Oil the pan, put the remaining onion straws and lemon slices into it. On top of them we distribute the fish.
  4. We stuff the carcass with the filling and spread it a little on top. We bake a fish dish for 45 minutes, temperature - 220 ° C

Chirogan Stroganin

The inhabitants of the northern peoples have their own culinary traditions, not always understood by Europeans. But one of the most delicious dishes of the northerners, which gourmets around the world love, is stroganina. It is made from well-frozen fish (meat) and served with spicy sauce - makanina (a mixture of peppers and salt).

Since stroganin is eaten raw, fish must be frozen well before cooking so as not to become infected with parasites. It is also important to use a separate knife and board when cutting.

Freezing time will depend on the weight of the individual. So, a fish weighing 2 kg needs to be held for three days at a temperature of -18 degrees or two days at -30 degrees.

Stroganin from chir fish is prepared quite simply.

  1. From the frozen carcass you need to cut off the fins and remove the skin.
  2. Then put the head of the fish on the board, hold it by the tail with your hand and in a standing position with a sharp knife, remove meat from the flesh with chips, that is, literally plan the fish.
  3. For such an appetizer, you must definitely prepare the sauce. For example, mix tomato paste with minced garlic and hot red pepper. Or combine vegetable oil with mustard, garlic, and any vinegar.

Steamed in a slow cooker

For those who adhere to proper nutrition, we offer delicious steam cooked chir fish. Thanks to the peculiarities of cooking in a slow cooker, the fish will retain its juice, soak in the aroma of spices, and you will get real pleasure from tasting the finished dish.

Cooking method:

  1. Chira cut in portions, season with spices and put on a pallet in a slow cooker. Do not forget to pour in a bowl of water.
  2. Lay the slices of lemon on top of the fish slices and sprinkle all with dried dill.
  3. We set the “Steam” mode and wait 40 minutes.

How to salt a chir fish

You can salt almost any fish, and teal is no exception. Despite the fact that it is considered a dietary product, its meat is rather fatty, which means it is ideal for salting.

Cooking method:

  1. Divide the carcass of chokur into several parts and put in a container for salting.
  2. Sprinkle the fish slices with a mixture of salt, sugar and other spices. For 1 kg of fish you need to take three tablespoons of salt and a spoonful of sugar. You can add very few other spices; basil, thyme and sage are ideal for salting.
  3. We put the fish under oppression for a day and store the finished salted chira in a cool place for no more than two weeks.

Chil fish, like all inhabitants of cold waters, have a lot of fat. Therefore, when frying it is almost no need to use oil. Also, many culinary experts advise using such fish in the preparation of first courses. Ear from chokur is very rich and tasty.

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