HOW TO : MEAGRE Fish Cleaning and Cutting Skills скачать в хорошем качестве

HOW TO : MEAGRE Fish Cleaning and Cutting Skills

Meagre (gurbell) is one of the most delicious fish that is available locally. It has a fleshy texture, with a mild taste that will please both fish lovers and those who are not regular fish eaters. When cooked, it almost melts in your mouth. Surprisingly, chicken stock is a great base for cooking meagre. The fish overpowers the taste of the chicken stock, to produce very delicious flavours. Another very quick way to cook filleted meagre is to steam it in an infusion of chicken stock for around 12 minutes, depending on the thickness of the fillet. Allow 150g to 200g of filleted meagre per portion. Relatively big head with elongated body. Mouth in terminal position without barbils. Eyes quite small. Lateral line evident, extending onto caudal fin. Second dorsal fin much longer than first. Anal fin has a first short spiny ray and a second very thin one. Several branched appendices are present in the gas bladder, which can vibrate producing a typical 'grunt'. Very large otoliths. Body colour silver-grey, with bronze traits dorsally. Fin base reddish brown and mouth cavity yellow-gold. Post-mortem colour brown. Reaches up to 2 m in length and 50 kg in weight. Asian Style Meagre with Pak Choi and Chinese Cabbage You will need: 2 meagre fillets 2 tablespoons sunflower oil 1 small onion 1 tablespoon sesame seeds 150g mixed mushrooms ¼ cup soy sauce 2 tablespoons honey 250g cooked jasmine rice 1/2cup fresh peas 1 cup Chinese cabbage 1 cup pak choi ½ cup fresh peas 2 tablespoons fresh coriander 1 tablespoon sesame oil Ask your fishmonger to fillet the meagre with skin on. Heat the sunflower oil in a large frying pan on medium heat. Finely chop the onion and slice the mushrooms, the Chinese cabbage and Pak Choi Add the chopped onion and sauté for 2 minutes. Add the variety of mushrooms and cook for another 2 minutes on medium heat. Add the Chinese cabbage and Pak Choi. Remove the pan from the heat and add the soy sauce and honey and sesame oil. Keep aside. In a saucepan immerse the fresh peas in boiling water. Turn off the heat and allow to stand in the hot water for 5 minutes. Drain and keep aside. To cook the meagre: Heat a griddle pan until it is extremely hot. Season the meagre with salt and pepper and brush with sunflower oil. Place the meagre fillets skin side down and sear for 6 minutes. Flip over and turn down the heat. Cook the fish flesh side down for 4 minutes. Remove the pan from the heat and leave the meagre fillets in the pan. Cover the pan and allow to rest for a few minutes. Assemble the meagre in serving plates with the cooked jasmine rice and the medley of vegetables. Garnish with finely chopped coriander leaves and serve. Its scientific name is Argyrosomus regius (Asso, 1801) and it belongs to the Sciaenidae family. Meagre can reach a length of over 2 meters and a weight of over 100 kilograms. Meagre is a benthopelagic, oceanodromous fish that usually lives in depths up to 300 meters, in reefs or even shipwrecks. It can, however, also often be met in relatively shallow seabeds, with rocks, sand and seaweed, while it is not uncommon in brackish waters. It is spread throughout the entire Mediterranean, the Black sea, and the Eastern shores of the Atlantic ocean while it recently migrated to the Red Sea via the Suez Canal. Meage is a carnivorous fish that feeds mainly on smaller fish (clupeids and mugilids) and swimming crustaceans. It can be cooked in various forms (whole, loins, fillets) grilled, baked or boiled in a fish soup. Meagre has a very tasty juicy white flesh.