Char fish is a colorful dish from northern latitudes. Char baked in the oven in foil

Char fish belongs to the salmon family. Among the representatives of this family it is the northernmost fish. Char lives off the coast of Siberia, in the Arctic Ocean, in the northern regions of the Pacific Ocean, and enters fresh waters to spawn, therefore it is considered an anadromous fish.

A distinctive feature of the loach is the absence of scales. More precisely, the scales are so small and invisible that it seems as if the fish is naked. Hence the name. During migration, the fish change color depending on their habitat. There are also river and lake species of char. Freshwater species are small in size and are not commercial fish species.

From a culinary point of view, char is a valuable raw material. Fish contains proteins and fats necessary for the body, a complex of vitamins - A, B, E, K, PP, as well as magnesium, phosphorus, copper, iron, sodium, potassium and other useful substances. There are only 135 calories in 100 grams of fish. The color of the meat is pale pink.

The taste of char is delicate, but rich. During cooking, the fish almost does not decrease in size. It is baked, fried, cooked in soups, used for pickling and preparing canned food. Due to the absence of scales, baked or fried fish has an appetizing crispy crust. We will tell you how to cook char fish in the oven and salt it at home. These recipes will help you appreciate the real gift of the Atlantic - char fish.

Photo of char fish cooked in foil in the oven

The taste of char fish resembles salmon, which is why it is prepared in a similar way. The simplest, but no less tasty dish that can be prepared at home is char baked in foil with lemon and herbs. Preparation takes no more than an hour.

Recipe ingredients:

loach 1 pc.
lemon 1 pc.
olive oil 1 tbsp. spoon
basil 1-2 sprigs
ground black pepper pinch
thyme 1/2 teaspoon
sea salt to taste

Method for cooking char fish in the oven:

Wash and gut the fish. If you cook with the head, remove the gills.
Brush the carcass with olive oil. Rub the inside with salt, season with pepper and thyme. Place lemon slices inside the carcass (leave half a lemon and use when serving) and basil sprigs.
Preheat oven to 220°C. Wrap the fish in foil. Bake for 30 minutes. When the time is up, unroll the foil and cook for another 10 minutes until the fish is covered with a crust.

Serving method: Place the fish on a plate, sprinkle with the juice of half a lemon, and add coarse sea salt (optional).

Photo of salting red fish char at home

Lightly salted char is a real delicacy. Fish prepared according to this recipe is considered one of the favorite fish dishes in Norway. If you decide to serve fish at the holiday table, keep in mind that it must be prepared 1-2 days in advance.

Recipe ingredients:

loach 1 pc.
salt 2 tbsp. spoons
granulated sugar 1 tbsp. spoon
lemon 1/2 pcs.
black pepper 1 teaspoon
olive oil 100 ml.

Method for preparing salted char fish:

Wash and gut the fish, remove the fins, tail and head. Cut the fish along the ridge into two layers. Cut off the ridge. Remove the rib bones. Don't remove the skin yet.
Combine salt and sugar. Rub the mixture onto the char fillet. Place the fish in a container, seal it tightly and place it in a cool place overnight.
Remove the fish from the container. Remove the skin. Now it comes off almost effortlessly. Shake off excess salt. Transfer the fillet to another container, sprinkle generously with pepper and arrange with lemon slices. Pour olive oil over the char.
Place the tightly closed container in the refrigerator for 3 hours.

Serving method: Before serving, cut the char fillet into thin slices, pour in olive oil, and sprinkle with lemon juice. Separately, serve the crispy vegetable salad seasoned with oil and balsamic vinegar.

One of the tastiest and healthiest fish available for sale in domestic stores is, of course, char. Recipes for preparing dishes from it are very diverse. After all, this fish can be baked, fried, salted, and boiled. Today we decided to bring to your attention several recipes for delicious dishes made from this product.

Description of the char fish

This red fish is a close relative of the salmon family. However, unlike them, char meat is not so fatty. In this regard, when cooking in the oven, it is important not to overcook it so that the fish does not become dry. Loaches are mostly found on sale in small sizes, which makes the process of preparing them convenient. The skin of this fish is devoid of scales, so after cooking it becomes crispy and very tasty. When asked how tasty char is, most chefs recommend baking or frying it. Moreover, you can cook not only whole carcasses, but also fillets or steaks.

for humans

Char meat contains many vitamins and microelements (omega-3, E, B6, B12, magnesium, iron, niacin and calcium). Moreover, during thermal treatment, all nutrients in the fish are preserved. Thus, char dishes are not only very tasty and look appetizing, but are also very beneficial for our body.

char in the oven with rice

For this recipe we need the following ingredients: 500-700 grams of fish, a glass of rice, two onions, two carrots, two tablespoons of sour cream, three tablespoons of mayonnaise, butter, lemon juice and ketchup to taste.

Cut the washed char carcass into pieces, add salt, pepper and sprinkle with lemon juice. Boil the washed rice until cooked. Place fish pieces in a greased baking dish and cover with a layer of rice. The onion is cut into half rings, and the carrots are grated. Add ketchup and mayonnaise to the vegetables and mix. Place the resulting mass in the mold on top of the rice. Add a few small pieces of butter on top. Place the mold in an oven preheated to 180 degrees. After 30-35 minutes, the delicious dish is ready to be served.

Recipe for baked char in sour cream and wine

To prepare this tasty and aromatic dish, we need the following ingredients: 1 kilogram of fish, 50 grams of melted butter, 100 ml of dry wine (grape wine is best), 100 ml of sour cream, as well as salt and pepper.

Now we go directly to the description of how to cook char fish. We gut the carcasses, wash them thoroughly, rub them inside and out with salt and pepper. Place the whole fish in a baking dish, add oil and place in an oven preheated to 180 degrees. After 20 minutes, pour wine over the char. After another 20 minutes, add sour cream and bake for another 5-7 minutes, after which the dish is ready to serve.

Baked char in the oven goes well with vegetables, potatoes and rice. Moreover, in this dish, wine is not a mandatory ingredient; it can be replaced with lemon juice or even vinegar. However, it is precisely this that gives the fish its unique aroma.

Loach fish baked with champignons

How to prepare another delicious dish from this product? It’s very simple: bake it with cheese and champignons! To bring this recipe to life, we will need the following ingredients: two medium-sized char, 150 grams of cream cheese, 200 grams of fresh champignons, 10 grams of vegetable oil, 50 ml of cream, lemon, a bunch of dill, as well as salt and spices to taste.

We clean the fish carcasses from scales, remove the gills and fins. Then we make a small cut and carefully remove the insides. You can cut off the head and tail, but this is not necessary. We wash the cleaned fish well and dry it a little. Coat the carcass with pepper and also sprinkle with lemon juice. It will help neutralize the specific fishy smell and give the meat firmness, so that it will not fall apart during baking. After these manipulations, place the loach in a suitable container, close the lid and put it in a cool place for 30-40 minutes. It is necessary to salt the fish immediately before stuffing, otherwise the meat will become too dry.

We continue to figure out how to cook char fish and move on to the filling. Wash the champignons and cut them lengthwise into small pieces. Heat the vegetable oil in a frying pan and fry the mushrooms for 7-10 minutes until all the juice comes out of them. Finely chop the dill and grate the cheese on a coarse grater. Combine fried champignons, dill and cheese, add cream to them. Mix thoroughly with a whisk until a homogeneous mass is formed, which is placed in a cooking bag.

Stuff the loach with the resulting mixture through a cut in the abdomen. We wrap the stuffed carcasses in foil, place them on a baking sheet and place them in an oven preheated to 200 degrees for 30 minutes. After this, unfold the foil, sprinkle the loach with vegetable oil and cook for another 5-7 minutes. This is done so that the fish acquires a tender and appetizing crust. So, the baked char in the oven is ready! It is advisable to serve it with sliced lemon slices. Moreover, this dish is very tasty not only hot, but also cold.

If you happen to have char in your refrigerator, recipes for its preparation should not be limited solely to baking in the oven. After all, it can also be fried or pickled. In addition, the fish soup made from this fish is very tasty.

fried char

To prepare this dish, you need to stock up on the following ingredients: one medium-sized fish carcass, two red onions, one teaspoon of honey, one teaspoon 0.5 teaspoon of ground red pepper, 100 grams of water, one tablespoon of sunflower oil and lemon pepper taste.

We gut the char, wash it and remove the backbone. Cut the fish into pieces, salt and sprinkle with lemon pepper. Heat the sunflower oil in a frying pan and fry the fillet pieces for three minutes on each side. Then add 50 grams of water, close the lid and leave to simmer for five minutes, after which we put the fish on a plate. Peel the onion and cut into half rings. Place them in the pan where you previously fried the char. In a separate bowl, mix honey, vinegar, 50 grams of water and red pepper. Add this mixture to the onion and simmer with the lid closed for 5 minutes. After this, you can serve the fish fillet with onions on the table.

Today we talked about several options for how to cook char fish. We sincerely hope that all our recipes will be to your taste. Bon appetit!

Char is a small red fish from the salmon family. This is a very tasty and healthy product for the human body. Most often, to prevent it from spoiling quickly, they choose the option of salting fish carcasses. There are accessible recipes for salting char fish at home, each of which is worthy of attention.

Preparing for pickling

Before salting the loach, wash it, allow the water to drain, and remove excess moisture using paper towels. It is allowed to immediately remove the scales, especially since this type of fish does not have much of it. It is also possible to leave the scales and remove the skin 12 hours after you started salting the product. Regardless of what is chosen - to remove the scales or not - the fins with the tail and the head must be cut off. After this, the washed char fish is cut in half to remove all the bones and salt without them. Take a paper towel again and remove the moisture. Then the semi-finished product is ready to be salted.

Tip: frozen char should be defrosted gradually before cutting, moving it from the freezer to the refrigerator and then to the kitchen table. It is better not to defrost completely. But it’s better to slightly freeze fresh fish - all this helps to make the work easier when processing the carcass.

Variations to choose from

The list of popular methods - how to salt - is based on the nuances of the additives included in the recipe. In any case, it is prepared based on individual preferences, time frame, and amount of fish:

Dry salting with lemon slices.
Creamy char in brine.
An express version of salting under pressure.
Three-day salting of frozen raw materials.
Salting caviar.

Lemon version of dry salting

This method differs from others in its lemon additive and lightly salted taste.

To salt you will need:

Step-by-step preparation:

1. To salt, the carcass prepared in advance is cut into portions or placed so that it completely fits into the container in which the salting will take place.
2. Separately, a sugar and salt mixture is made, which is rubbed onto the fillet (100 g: 1 kg).

1. The dishes are sealed tightly and placed on the refrigerator shelf from the evening until the whole night.

1. In the morning, the skin is removed from the fish, and if the scales were cleaned in advance, then this step should be skipped.
2. The fish is sandwiched with lemon slices and sprinkled with ground pepper.

The pickling is flavored with vegetable oil, hermetically sealed and returned to the refrigerator for about 3 hours. After this, the prepared products can be safely served.

Brine pickled creamy recipe

The marinated base allows you to extend the shelf life of the fish. A special feature of this option will be a delicate creamy flavor. How to cook pickled char? For this we take:

- Lemon juice for marinating (1 piece: 1 kg fillet).

Salt, preferably sea salt (without additives), coarsely ground - for grating slices of char.
Cream + vegetable oil (5:1) – for marinade – at the rate of 60 g per 1 kg of fillet mass.

In a glass (enamel) container, you need to marinate the prepared raw materials with lemon juice for 30 minutes. Then the char meat is rubbed with salt. The product is poured with cream mixed with vegetable oil, covered with a lid or cling film base and sent to the refrigerator for two days. Serve well directly in the marinade brine or, alternatively, rinse it off, let it dry a little, additionally cut large pieces into slices and enjoy the taste.

Recipe under the yoke of instant cooking

This option will allow you to quickly get salted char, although you will have to go through several stages of its preparation.

- Stage 1: Char fillet without skin is poured with cold brine (½ liter of water: 3 tablespoons of salt). A small weight is placed on top. The raw materials, therefore, must be salted under pressure for 1.5 hours.

- Stage 2: the liquid is drained, the fish is placed in a vinegar solution (1 tablespoon: 1 glass of water) for 5 minutes.

- Stage 3: The sauce filling is prepared from: vegetable oil (100 ml) + bay leaf (2 leaves) + peppercorns (to taste) + large onion, cut into half rings or rings. The vinegar water is decanted, and the loach is covered with an oil-onion sauce with spices.

Stage 4: the product must be salted at room temperature for only ⅓ an hour, after which the char can be tasted with pleasure.

Three-day frozen char

The peculiarity of this recipe is that it does not require defrosting, since when salted, char, prepared from frozen raw materials, turns out to be especially elastic. In addition, this allows you to simplify the entire procedure for executing the plan. All you need to do is chop it into pieces and place it in a bowl, cover it with salt. It is recommended to use salt “by eye”; do not over-salt; in general, it will be salted exactly as needed. Spices, herbs, etc. are often added to taste. The whole process will take three days. For the first 24 hours, the char should sit on the kitchen table in a warm atmosphere. Then you need to put the salt on the refrigerator shelf for another couple of days. After this you are allowed to eat.

Caviar delicacy

Char caviar at home is prepared in the same way as other types of red fish. If you need to salt caviar, the brine method is often used. Brine is made from granulated sugar, coarse table salt (2 tsp: 2 tbsp) and boiled water, hot to the touch. Place char caviar directly into the brine liquid for ⅓ hour. At the end of this time period, the brine is drained. Then the caviar is flavored with vegetable oil, which does not have a pronounced odor. Now you need to put the container with the product on the refrigerator shelf for about five hours. Once time has passed, it becomes usable.

Advice: to make it easier for the caviar to be freed from the films, the bags with it are carefully removed from the peritoneum and lightly scalded, pouring water at a temperature of eighty degrees for 180 seconds. Then the product is folded into the bottom of the colander so that the liquid is completely drained and the film bridges are curled up and freely separated from the caviar.

After salting, caviar can be stored for several days on the refrigerator shelf, although it usually does not have time to spoil, as it is eaten even faster.

Salted fish is a delicious delicacy that has not only excellent taste, but also high nutritional value. Therefore, do not deny yourself the pleasure of cooking and pleasing yourself and those around you.

Hello everyone who stopped by!

I’ve been familiar with a fish called loach not long ago, only about 2 years or so.
I found out about it thanks to a friend who advised me to cook this fish for my child. Since it is very healthy, has few bones and is incredibly tasty.
I began my acquaintance with this fish with caution. I didn't know how to cook it.
I brought a frozen one from the store, defrosted it and ran to look for recipes on the Internet. But I didn’t find anything suitable at that time.
Now, after a while, I have learned how to cook this fish in a tasty and healthy way.
I got acquainted with its features and know how to give it to a child correctly.

Its scales are insignificant and small. Char is easy to clean.
There are not many bones, the main one along the ridge and fin bones, but sometimes there are small ones, this is very rare, you should be careful! Although the seller from the fish department claims that this cannot be.
And also, depending on the season, as I have already noticed, the color of this meat may differ from each other, sometimes it is white, and sometimes red. The meat turns red when a fish feeds on other fish, as the same know-it-all from the fish store explained.
So, in order to bake char fish with vegetables in foil, you will need the following products.

The fish in the photo has already been cleaned, but with fins, which I will also definitely remove.
Place a piece of butter in a frying pan and melt it.

Meanwhile, grate the carrots on a coarse grater and chop the onion in any way.

Fry the chopped vegetables in oil.

Add a couple of tablespoons of sour cream, it doesn’t matter what the fat content is, at the moment I have 20%, but sometimes it can be less or more.

Salt and pepper the vegetables, add a few drops of lemon juice. I'm squeezing straight out the lemon. You need to be careful not to overdo it, otherwise it will turn out sour.
Fry just a little, just so that the vegetables are stewed in this whole mixture.

Cut the fish into portions. What kind of seeds there are, they all remain in place, and they will be easy to remove later.
I decided to cook only 3 pieces for dinner for my family, and left the tail for soup, but that’s another story, not related to the matter.
If you need to cook a lot, you can always use more fish. And perhaps your loach will be larger than mine.
I divided the fish into three parts and placed it on squares of foil.

Add the slightly cooled vegetable mixture to the fish.

Wrap the foil tightly.

And put it in the oven for 40 minutes at 200 degrees. I have a very slow and quiet oven, which is why everything takes so long to cook. You may need less time to cook this fish.

After the time has passed, we take out the fish and see how it is baked. Even the skin came off. Juice came out from the vegetable mass and the fish itself.
The aromas were simply magical!
My family could hardly wait for dinner with such a fragrance.
I decided to serve the char fish with horns and sauerkraut salad.

Once again my family was pleased with the fish dinner.
True, for my 29-month-old child, I carefully inspect each piece before putting it on his plate. There really are few bones in it, only the main ones, but sometimes there are small and sharp ones. You always need to be extremely careful!
I try to cook char fish every week, mostly this way, it’s the best for us.
Little time was spent and little money was spent.
We sell char for 270 rubles per kilogram, such a fish fetch 200 rubles, keep in mind that I included everything except the tail. We also count sour cream, butter, carrots and onions with spices - total: 220 rubles.
The cost of one serving is approximately 73 rubles.
It took about an hour: 40 minutes for baking and 20 minutes for preparing the fish and vegetables.

Try this delicious fish too!
Bon appetit!

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 73 rub.

Fish is rightfully considered the richest source of vitamins, fats, minerals and proteins, with red fish taking the lead. The product really contains large quantities of useful substances, and its constant introduction into our diet will minimize the danger of their deficiency in the body, which will ensure excellent health and excellent well-being.

What kind of fish is loach?

Char belongs to the salmon family and is closely related to pink salmon, salmon, trout and chum salmon.

About the species and habitats of char

Several subspecies of this red fish are known - Arctic char, kunja and Dolly Varden.

Arctic- the largest representative of the genus, often reaching 15 kilograms of weight. The anadromous form of char lives in the Pacific, Arctic and Atlantic oceans, and the habitat of this fish is limited to the Arctic Circle. The residential form of char inhabits lakes in North America and Eurasia.
reaches more than 10 kilograms of weight and a length of approximately 1 meter. This type of char lives in the reservoirs of the Pacific basin located in the Far Eastern part of Russia; there is also a wide distribution of such fish in the reservoirs of Japan.
Habitat malma are eastern Asia and the western coasts of North America.

Description and characteristics of char

Most fish are sold weighing a maximum of 2 kilograms. The tender and juicy meat of this fish is very convenient to cook. It has no scales at all, which is what gave it its name.

This fish is usually sold in frozen form. When buying char, you should pay attention not only to the color, but also to the shape of the carcass: it should be silver in color and have spots on the sides; fins fit tightly to the body; the gills should be pink; and there should be no kinks on the carcass (they indicate repeated freezing of the product).

Sometimes on sale cooled loach. When buying such fish, you should:

press the fish with your finger - no dent should remain on the carcass;
make sure that there is no white film on your eyes - they should be transparent;
check that the gills are pink and not gray.

About the nutritional value and chemical composition of char

The calorie content of 100 grams of this fish is 135 kilocalories, of which 5.7 grams are fats and 22 grams are proteins. First of all, the benefit lies in the high content of the following valuable substances for the body:

About the dangers of char.

In addition, fish, like any other food, can provoke an allergic reaction. This happens quite rarely, but sometimes it still happens. Or if a person has an individual intolerance to a product, of course, it is necessary to notice it with something no less tasty and healthy.

In other cases, with moderate consumption, char meat will bring nothing but benefit to the body. Of course, provided that the storage was without violations, and the fish dish was prepared according to all the rules.

Some recipes for cooking char

To preserve the beneficial properties and taste of char, frying it is not recommended. Dishes made from baked or boiled fish will turn out much tastier and healthier.

Steaming char dishes can also be a good option. Many may consider this dish very bland and lacking in taste, but fans of a healthy diet will certainly pay attention to a cooking method that will preserve the maximum benefits of the product.

Char can also be used as a delicious pie filling, a rich base for fish soup, and can be salted or smoked in a variety of ways.

You can cook char as follows: everyday menu, and as the main decoration on the festive table.

Recipe No. 1 Baked char in foil

Oven baking procedure:

Remove the innards from the carcass.
Rinse the fish in cool running water.
Carefully cut across the sides.
Peel, wash and chop the onion as desired.
Line a baking sheet with foil and place a bed of sliced onions on it.
Sprinkle the fish with lemon juice and place it on the onion (approximately in the middle of the “pillow”).
Salt and season everything with spices.
Wrap the fish with the edges of the foil so that there are no gaps.
Bake in an oven preheated to 180 degrees for 30 minutes.
Remove the top layer of foil from the fish and bake until golden brown.

Recipe No. 2 Ear

To prepare this dish you need to take:

Procedure for preparing fish soup:

Remove all entrails from the fish, rinse and cut into portions.
Wash and peel all vegetables.
Cut the potatoes into cubes.
Grate the carrots on a coarse grater.
Cut the onion into small cubes.
Place vegetables in boiling water and cook them at low boil for about 10 minutes.
Salt and pepper the vegetables.
Add pieces of fish to the cooking vegetables and cook for about a quarter of an hour until the potatoes are soft.
Serve the finished fish soup sprinkled with finely chopped herbs.

Recipe No. 3 Char baked with Provençal herbs

To prepare this dish you need to take:

Baking order:

Remove the insides from the carcass, rinse and dry with a paper towel.
Rub the fish with a mixture of salt and pepper.
Place the char in a baking dish and pour melted butter over it.
Place in an oven preheated to 180 degrees for 20 minutes.
Pour wine over the fish and bake for another 20 minutes.
Mix sour cream with herbs.
Pour the mixture over the fish and bake for 7 minutes until golden brown.