Womer fish is appreciated for its beneficial properties. It is tasty, low-calorie, ideal as a beer snack. Popular recipes for the preparation of this inhabitant of salt ponds will be considered in our article.

Womer: what kind of fish?

Womer, what kind of fish? Many, seeing her on store shelves, are frightened and do not dare to purchase. But in vain. Womer is also called the moon fish, due to its unusual color and shape.

  • The body of the fish is flattened, wide. Its peculiarity is only 2 fins (ventral and pectoral).
  • It lives only in the Pacific and Atlantic oceans. Prefers to keep in packs.
  • Goes hunting only after sunset.
  • Womer belongs to the family of predatory fish. It feeds on mollusks and other small marine organisms.

What is the use of fish vomer for the body

Womer is a low-fat fish, a good source of protein. It is allowed to eat even those who are on a diet or adhere to proper nutrition.

Its meat contains omega-fats, calcium, iron, zinc, and vitamins. Of course, the concentration of substances in the finished dish in many respects depends on the method of its preparation.

Many gourmets prefer to smoke womer at home. At the same time, some of the beneficial properties are lost, but the fish is tasty and aromatic. How to cook fish vomer in this and some other ways, we will consider further.

How to deliciously fry in a pan

When roasted, the meat of the vomer turns out to be the most tender and unusually juicy, and the fish is prepared very simply.

We will need these products:

  • fish - 3 pcs.;
  • chicken egg - 1 pc. (for those who prefer diet food, you can take 2 quail);
  • breadcrumbs or flour - 50 g;
  • a mixture of herbs;
  • salt;
  • garlic - 2 heads;
  • vegetable oil.

On average, by weight, three carcasses will reach 1.5 kg. Remember that the fish has a big head, and you get a lot of waste.

Cooking process:

  1. Peel the fish from the skins and viscera, cut the fillet into small pieces with a width of 7 - 10 cm.
  2. Beat the egg with a whisk until a light foam forms.
  3. Heat the oil in a pan. Many chefs at this point suggest adding chopped garlic cloves and dried herbs. They put the juice in oil, and the fish will turn out fragrant, with an interesting flavor.
  4. Dip each piece of vomer in the egg and breadcrumbs, do not forget to salt. The meat of the fish itself has a sweet taste, therefore
  5. Fry portions in a pan without a lid closed to make a delicious, crispy crust. Frying time - 5 - 7 minutes.

Fried fish vomer, cooked according to this recipe, turns out to be juicy, retains its useful properties. The calorie content of the dish is 140 Kcal.

Oven baking recipe

For those who prefer to eat dietary dishes, you can offer a recipe for vomer, which is baked in the oven. The cooking process will take you up to 20 minutes.

Ingredients:

  • fish - 4 carcasses;
  • any vegetable oil - 30 ml;
  • herbs;
  • greenery;
  • lemon;
  • salt, spices.

Cooking:

  1. You need to start with gutting fish. Remove the insides and the skin, cut the fins.
  2. Fry the carcasses for 1 minute on each side. This will give them a beautiful shade and a delicious crust.
  3. Cover the baking sheet with parchment, put the fish.
  4. Drizzle with lemon juice.
  5. Bake for 15 minutes at 180 degrees.

Serve the fish by trimming it with herbs. You can also make a pillow of vegetables. The perfect combination: carrots, onions, celery.

For such a dish, it is better to choose a side dish in the form of mashed potatoes or rice.

Womer fish soup

From marine species of fish ear comes out lean, but very tasty. It is brewed according to the classic recipe, with spices and herbs.

 

But today we want to offer an unusual Dalmatian soup from Womer. It is popular in fish restaurants, and is prepared in a rather unusual way.

Ingredients:

  • fish - 1 kg (less should not be taken, as the caliper is non-greasy, the broth will not work too saturated);
  • carrot - 150 g;
  • potato - 4 pcs.;
  • onions (onions and green feathers) - 200 g;
  • vegetable oil - 50 ml
  • dry herbs;
  • lemon;
  • flour - 100 g;
  • salt pepper.

The cooking process takes an average of 45 - 50 minutes:

  1. Cut onions into small cubes, start frying on low heat.
  2. After the onions become clear, add flour. This will give your dish an unusual flavor and you won’t need to use the sauce. It will take 2 to 3 minutes to roast. Make sure that the flour does not burn, otherwise bitterness will appear.
  3. Pour 1.5 liters of filtered water into the stewpan, wait for it to boil.
  4. Add potatoes and carrots, cut into small cubes or half rings. Many chefs recommend the use of julienne slices. In this case, vegetables retain their taste as much as possible, do not boil.
  5. After 10 minutes add pre-prepared fish. The vomer should be removed fins, skin, gills, tail. But it’s better to leave your head.
  6. Carcasses should be cooked, on average, for 15 to 20 minutes, constantly collecting foam.
  7. Remove the vomer, and add only the fish fillet to the broth.
  8. Squeeze juice from half a lemon, add to soup and cook for 2 - 3 minutes.
  9. After, put finely chopped green onions, herbs, spices.
  10. Turn off the stove and cover the soup with a lid to insist.

This unusual soup is replete with a variety of flavors, it turns saturated and very unusual.

Fish stew

Braised Womer also belongs to dietary dishes.

Ingredients:

  • fish - 1 kg;
  • carrots - 300 g;
  • onions - 200 g;
  • sour cream (non-greasy, maximum 20%) - 300 g.

It is better to cook such a dish in a slow cooker or in a special stewing dish.

The cooking process is quite simple:

  1. Cut the onion in half rings.
  2. Grate the carrots on a coarse grater.
  3. Cut the fish into small pieces.
  4. Add sour cream.
  5. Salt the dish, pepper.
  6. Start the braising process.

Cooking process - 20 - 25 minutes. This dish is so simple that even a beginner can cook it.

Smoked womer at home

Many foodies prefer to eat smoked womer. It fits perfectly with a glass of cold beer.

Ingredients:

  • fish - 4 pcs.;
  • barberry - 100 g;
  • salt - 50 g;
  • sugar - 10 g;
  • spices, herbs;
  • olive oil - 20 ml;
  • water - 0.5 l.

Cooking process:

  1. In order for the fish to be stored for a long time, it must first be slightly salted. Take a plastic container, put grains of barberry and dry juniper (berries) at the bottom.
  2. Add salt, sugar and spices to the water. Make sure the crystals dissolve.
  3. Pour the brine over the fish and place it in the refrigerator for a day.
  4. Remove the workpiece, dry with a towel, grease profusely with oil and put on the grill in a slow cooker.
  5. Select the Cold Smoked program.
  6. After 1.5 hours, the snack will be ready.

You can also smoke such fish on the grill or in a special smokehouse.

Vomer meat is very tender, absolutely non-greasy, many delicious dishes can be prepared from it. Try to repeat our recipes - even real gourmets will like them.

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