Char fish is a bright dish from northern latitudes. Oven-baked char in foil

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

A distinctive feature of the char is the absence of scales. More precisely, the scales are so small and inconspicuous that it seems that the fish is naked. Hence the name. During migration, the fish change color depending on their habitat. There is also a 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 the loach is delicate, but rich. During cooking, the fish almost does not decrease in size. It is baked, fried, soups are prepared, used for pickling and canning. Due to the lack of scales, baked or fried fish has a delicious crispy crust. We will tell you how to cook char fish in the oven and salt at home. These recipes will help you appreciate the true gift of the Atlantic - char fish.

Photo of char fish cooked in foil in the oven

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

Ingredients for the recipe:

char 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

How to cook fish char in the oven:

Wash and gut the fish. If cooking with the head, remove the gills.
Brush the carcass with olive oil. Rub the inside with salt, season with pepper and thyme. Put lemon slices inside the carcass (reserve half of the lemon and use when serving) and basil sprigs.
Preheat oven to 220°C. Wrap the fish in foil. Bake 30 minutes. After the time has elapsed, unfold the foil and cook for another 10 minutes so that the fish is covered with a crust.

Submission method: Put the fish on a dish, sprinkle with the juice of half a lemon, salt with coarse sea salt (optional).

Photo salting red fish char at home

A real delicacy is salted char. The fish prepared according to this recipe is considered one of the favorite fish dishes in Norway. If you decide to serve fish to the festive table, please note that it must be prepared in advance, 1-2 days in advance.

Ingredients for the recipe:

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

How to prepare salted charr fish:

Wash and gut the fish, remove fins, tail and head. Cut the fish along the ridge into two layers. Cut off the spine. Remove the rib bones. Don't remove the skin just yet.
Combine salt and sugar. Rub the char filet with the mixture. Place the fish in a container, seal tightly and refrigerate overnight.
Take the fish out of the container. Remove the skin. Now it comes off with almost no effort. Shake off excess salt. Transfer the fillets to another container, sprinkling generously with pepper and shifting with lemon slices. Drizzle the char with olive oil.
Place the tightly closed container in the refrigerator for 3 hours.

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

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

Description of char fish

This red fish is a close relative of the salmon family. However, unlike them, char meat is not as fatty. In this regard, when cooking in the oven, it is important not to overdo it so that the fish does not become dry. On sale, there are mainly small chars, which makes the process of their preparation 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 a person

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

We cut the washed char carcass into pieces, salt, pepper and sprinkle with lemon juice. Boil the washed rice until tender. Put the pieces of fish in a greased baking dish, which are covered with a layer of rice on top. The onion is cut into half rings, and the carrots are grated. Add ketchup and mayonnaise to vegetables and mix. The resulting mass is laid out in a form on top of rice. Add a few small pieces of butter on top. We send the form to the oven preheated to 180 degrees. After 30-35 minutes, a delicious dish is ready to serve.

Recipe for baked char in sour cream with wine

To prepare this delicious and fragrant 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, and salt and pepper.

Now we go directly to the description of how to cook charr fish. We gut the carcasses, rinse thoroughly, rub inside and out with salt and pepper. We put the whole fish in a baking dish, pour it with oil and send it to the oven preheated to 180 degrees. After 20 minutes, pour the char with wine. 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, wine is not an obligatory ingredient in this dish; it can be replaced with lemon juice or even vinegar. However, it is this that gives the fish its unique flavor.

Char fish baked with champignons

How to cook another delicious dish from this product? Very simple: bake it with cheese and champignons! To implement this recipe, we need the following ingredients: two medium-sized loaches, 150 grams of cream cheese, 200 grams of fresh mushrooms, 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 incision 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. We coat the carcass with pepper, and also sprinkle with lemon juice. It will help to neutralize the specific fishy smell and give the meat firmness, so that it does not fall apart during the baking process. After these manipulations, we put the char in a suitable container, close the lid and put it away for 30-40 minutes in a cool place. 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 mushrooms and cut them lengthwise into small pieces. We heat 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. We combine the fried champignons, dill and cheese together, add cream to them. Mix thoroughly with a whisk until a homogeneous mass is formed, which is placed in a culinary bag.

We stuff the char with the resulting mixture through an incision in the abdomen. We wrap the stuffed carcasses in foil, put them on a baking sheet and send them to the oven preheated to 200 degrees for 30 minutes. After that, unfold the foil, sprinkle the char 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! Serve it preferably with chopped lemon wedges. Moreover, this dish is very tasty not only hot, but also cold.

If there is 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 salted. In addition, the ear 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 heads of red onion, one teaspoon of honey, one teaspoon of 0.5 teaspoon of red ground pepper, 100 grams of water, one tablespoon of sunflower oil and lemon pepper taste.

We gut the char, wash 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 stew for five minutes, after which we put the fish on a plate. Peel the onion and cut into half rings. We put them in the pan, where the loach was fried before. In a separate bowl, mix honey, vinegar, 50 grams of water and red pepper. Add this mass to the onion and simmer with the lid closed for 5 minutes. After that, 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 you will like all our recipes. 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, so that it does not deteriorate quickly, they choose the option of salting fish carcasses. There are affordable recipes for salting char fish at home, each of which is worthy of attention.

Preparing for salting

Before salting the char, they wash it, let the water drain, and remove excess moisture with paper towels. It is allowed to immediately free from scales, especially since this type of fish has little of it. It is also possible to leave the scales and remove the skin 12 hours after the product has been salted. Regardless of what is chosen - to remove the scales or not - the fins with the tail and the head must be cut off. After that, 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 thawed gradually before cutting, moving from the freezer to the refrigerator and later to the kitchen table. It is better not to defrost completely. But fresh fish is better to freeze slightly - all this helps to facilitate labor when processing the carcass.

Variations to choose from

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

Dry salting with lemon slices.
Creamy char in brine.
Express option to salt under oppression.
Three-day ambassador of frozen raw materials.
Salting caviar.

Dry salted lemon variant

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 in portions or placed so that it fits completely into the dish in which the salting will take place.
2. Separately, a sugar-salt mixture is made, with which the filet is rubbed (100 g: 1 kg).

1. The dishes are hermetically sealed and placed on the shelf of the refrigerator from evening to night.

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

Salting is flavored with vegetable oil, hermetically sealed and returned to the refrigerator for about 3 hours. After which the cooked products can be safely served at the table.

Pickled Pickled Butter Recipe

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

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

Salt, preferably sea (without additives), coarsely ground - for rubbing 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 (enamelled) bowl, 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 a food film base and sent to the refrigerator for two days. Serve well directly in the marinade brine or, alternatively, wash it off, let it dry a little, additionally cut into large pieces into slices and enjoy the taste.

Fast food recipe

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

- Stage 1: char fillet without skin is poured with cold brine (½ l of water: 3 tablespoons of salt). A small weight is placed on top. Raw materials, therefore, must be salted under the yoke of 1.5 hours.

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

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

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

Three-day from frozen char

The peculiarity of this recipe is that it does not require defrosting, since when salted, char made from frozen raw materials is especially elastic. In addition, this makes it easier to complete the entire procedure for the implementation of the plan. All you need is: chop into pieces and, placing in a bowl, cover with salt. Salts are recommended to be taken "by eye", do not oversalt, in general, it will be salted exactly as necessary. Spices, herbs, etc. are often added to taste. The whole process will take three days. Of these, the first day the char should stand on the kitchen table, in a warm atmosphere. Then you need to put salt for another couple of days on the shelf of the refrigerator. After that, you are allowed to eat.

caviar delicacy

Char caviar at home is prepared in the same way as in other types of red fish. If you need to salt the caviar, the brine method is often used. From granulated sugar, coarse salt (2 tsp.: 2 tbsp. L) and boiled water, hot to the touch, make brine. Loach caviar is placed directly into the brine liquid for ⅓ of an hour. At the end of this time period, the brine merges. Then the caviar is flavored with vegetable oil, which does not have a pronounced smell. Now you need to put the container with the products on the shelf of the refrigerator for about five hours. Once time passes, it becomes usable.

Tip: to make it easier to release the caviar from the films, the bags with it are carefully removed from the peritoneum and lightly scalded, pouring water at an eighty-degree temperature for 180 seconds. Then the product leans back to the bottom of the colander so that the liquid drains completely, and the film bridges curl up and freely separate from the caviar.

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

Salted fish is a delicacy delicacy that has not only excellent taste, but also high usefulness. Therefore, do not deny yourself the pleasure of cooking and pleasing yourself and others.

Hello everyone who looked!

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

Her scales are insignificant, small. Char is easy to clean.
There are few bones, the main one along the ridge and fins, but sometimes there are small things, this is very rare, you should be careful! Although the seller from the fish department claims that this cannot be.
And yet, 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. Red meat becomes when the fish eats 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 is already cleaned, but with fins, which I will also remove.
Put a piece of butter in a frying pan, melt it.

In the meantime, three carrots on a coarse grater, and chop the onion in any way.

Fry chopped vegetables in oil.

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

Salt, pepper vegetables, add a few drops of lemon juice. I squeeze straight out of a lemon. You need to be careful not to overdo it, otherwise it will turn out sour.
Fry quite a bit, if only the vegetables are stewed in all this mixture.

Cut the fish into bite-size pieces. what are the bones, all remain in place, they will then be easy to remove.
I decided to cook just 3 pieces for dinner for my family, and left the tail for soup, but that's another story, not relevant.
If you need to cook a lot, then you can always use more fish. And perhaps your char will be larger than mine.
I divided the fish into three parts and spread it into foil squares.

Slightly cooled vegetable mixture put to the fish.

Wrap the foil tightly.

And put in the oven for 40 minutes, at a temperature of 200 degrees. I have a very slow and calm oven, so 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 stood out from the vegetable mass and the fish itself.
The aromas were just magical!
My family could hardly wait for dinner with such a fragrance.
I decided to serve 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 examine each piece before putting it on his plate. There are really few bones in it, only the main ones, but sometimes small and sharp ones come across. You always have to be extremely careful!
I try to cook char fish every week, basically in this way, for us it is the best.
A little time spent, money too.
Our char is sold at 270 rubles per kilogram, such a fish draws 200 rubles, we take into account that I put 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 fish and vegetables.

Try this delicious fish!
Bon appetit!

Cooking time: PT01H00M 1 hour

Approximate cost per serving: 73 rub.

Fish is rightfully considered the richest source of vitamins, fats, minerals and proteins, while red fish has the palm. The product really contains nutrients in large quantities, and its constant introduction into our diet will minimize the risk of their deficiency in the body, which will ensure excellent health and well-being.

What kind of fish is char

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

About 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. Anadromous form of char lives in the Pacific, Arctic and Atlantic oceans, and the habitat of this fish limits the Arctic Circle. Lakes in North America and Eurasia are inhabited by a residential form of char.
reaches more than 10 kilograms of weight and a length of about 1 meter. This type of char lives in the reservoirs of the Pacific basin, located in the Far Eastern part of Russia, and 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 of the fish are sold, weighing a maximum of 2 kilograms. The tender and juicy meat of this fish is very convenient to cook. It has absolutely no scales, which gave it such a 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 silvery in color, have spots on the sides; fins fit snugly to the body; gills should be pink; and there should not be any kinks on the carcass (they indicate repeated freezing of the product).

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

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

On 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 for the organism of substances:

About the dangers of char.

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

In other cases, with moderate use, char meat will not bring the body anything but good. Of course, provided that the storage was without violations, and the fish dish was prepared according to all the rules.

Some loach recipes

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

Steamed char dishes can also be a good option. Many may consider such a dish to be very bland and devoid of taste, but fans of a healthy diet will certainly pay attention to a method of preparation that will preserve the maximum benefit of the product.

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

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

Recipe number 1 Baked char in foil

The order of baking in the oven:

Remove the insides from the carcass.
Rinse the fish in cool running water.
Carefully cut across the sides.
Peel the onion, wash and cut in any way.
Line a baking sheet with foil, and place a pillow of onion slices on it.
Sprinkle the fish with lemon juice and transfer to 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 a preheated oven at 180 degrees for 30 minutes.
Remove the top layer of foil from the fish and bake until golden brown.

Recipe number 2 Ear

To prepare this dish you need to take:

The procedure for preparing the soup:

Remove all the insides from the fish, rinse and cut into portions.
Wash and clean all vegetables.
Cut potatoes into cubes.
Grate carrots on a coarse grater.
Onion cut into small cubes.
Place vegetables in boiling water and cook them at a low boil for about 10 minutes.
Salt and pepper the vegetables.
Send fish pieces to the vegetables being cooked and cook for about a quarter of an hour until the potatoes are soft.
Serve the finished ear sprinkled with finely chopped greens.

Recipe number 3 Char, baked with Provence herbs

To prepare this dish you need to take:

Baking order:

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