Pike liver oiled recipe. Lubricated pike liver “Nizhna. Zastosuvannya in dietology

The recipe for the preparation of lubricated pike liver “Nizhna” is inspired by the use of fried egg batter and light spices for ribeye. Grava to come out fragrant and succulent, long-term saving the high taste of taste. Often served in a hot and cold look, rightfully being universal.

pike liver (trisky, pollock) - 300 g;
egg - 1 pc.;
wheat borosno - ½ bottle;
oliya - 3 tbsp. spoons + for smearing;
strength for relish;
greens, spices - to taste.

You can pick up the liver step by step when using ribeye. The product kindly saves its power from a frozen look. Head mind otrimannya savory stravia from the liver of ribi - the correct processing of the carcass of the pike and the preparation of the liver itself. The liver of a pike is carefully cleansed in the form of fluffy gums, washed and urinate in crying water in the form of excess mucus and blood with a stretch of 20-30 strands. The frozen liver is also lowered into cold water for progressive defrosting.

chicken egg beat up to homogeneous mass 3 additions dewy olive that favorite spices for ribs. Sumish trohi pidsolyuyut and guess sparse mayonnaise.

The pike liver is soaked and the troch is dried with paper servlet and sips with spices. There are nutmeg pea plants. Dali the liver is cut into small portions.

A sprig of spoons of olives wriggle into a frying pan with a thick bottom; The liver of a pike turns into mud and urinates into an egg sum, and then it reappears evenly with a boroshn. Such underrunning protects the product from drying out during oiling.

The prepared shmatochki are laid on a frying pan and brushed to a golden crust, about 20 strands with a slight warm-up. Part of the dewy olії is replaced by vershkov (behind the bajans). Fat can be a little bit drunk, through a large quantity it is boroshen, but the price does not contribute to the end result and the taste of the product.

Ready lubricated pike liver "Nizhna" is served with a light salad or canned vegetables. Strava harmoniously sings with white drunk dry wine.

Irrespective of those that the liver is considered one of the most important organs in these creatures, the main function of the liver is to cleanse the body of toxic speech and toxins, which is even more delicious. The liver of rich creatures is vvazhaetsya to finish with an expensive delicacy.

In our article, there is a story about one vishukan grass, how to love the culinary specialists of the rich countries - pike livers. About those, how greed that Skoda won can be brought to the body by a person that how її deliciously cook, read below.

Can you eat pike liver

Pike - a freshwater fish hut, insured to the same family. Її m'yaso to avenge small amount of fat - vіd 1 to 3, and be considered dietary.

In England, until the middle of the last century, it was respected by the most delicious of the middle ribs, and also expensive.

And the axis in Russia brought the pike to third-rate ribs, the shards won’t help folding culinary processing and manipulation, like they help to soften the meat, to add flavor to it and drown out the specific smell.

You know you? The toothy pasture of the pike opens up the floorings wide, so that the fish can wrap the species of the boot wide wider, lower body is damper.

The liver like pike is overwhelmed in that way, as, for example, vicory fish for pickling, lubricating cutlets. This organ is not suitable for such a conversion. Є thought that it’s not good to get involved with him and rather feed the creatures.

However, the culinary experts insist that it is not necessary to hurry up, even for the help of clumsy diy, you can cook chickpeas from it.

We have given you a copy of the brown and shkidlivy powers of the pike liver, having become familiar with those, you can say what you yourself want to work with her.

melancholy

The grudge of any product is determined by yogo chemical warehouse, food value and calorie content.

Before the warehouse of the pike liver, the components described below are included.
Vitamins:

- 0.1 mg (4.3% of the total norm for humans);
- 0.7 mg (38.9%);
, NOT - 5 mg (25%).

- 28 mg (2.8%);
- 412 mg (51.5%).

Fe (zalizo) - 2.1 mg (11.7%).

You know you? In the USA, near Hayward, the state of Wisconsin, pike form wakes up. There is a height of 44 m. At the tulub roztashovaniya is a museum of fishing glory, in the head there is a cafe and an observant maidanchik.

As you can remember, the storage of the liver is not too different, the protein in the new is even more important for the normal functioning of the body of the human element.

So, thiamin improves the condition of skin folds, mucous membranes, organ glands, takes part in protein, fat and water-salt exchange processes, normalizes the work of the herbal, cardiovascular, nervous systems, stimulates blood formation and rozum activity.

Riboflavin helps to synthesize other vitamins in the body, calm the nervous system, break down fats, proteins and carbohydrates, improve elasticity, springiness and youthfulness of skin curves.
Vitamin PP, which has enough of a large number of places at the liver of a pike, ensures the normal functioning of the brain, improves the activity of the organs in the gap, improves hair, nigti, beneficially blends into the skin of the crooked, lowering. arterial vice, rіven cholesterol, which stabilizes rіvіn tsukra in the blood, potentiates blood circulation.

Calcium and phosphorus are responsible for healthy brushes, teeth, growth and development of the m'yazovo tissue, normal flow of speech, the work of the heart and heart. It is not enough to bring to weakness, nervous exhaustion of the body, severe illness.

It is also good to see the role of the sun in the human body - the fate of the processes of hematopoiesis, the supply of energy, the sourness of tissues and internal organs, and the strengthening of immunity.

In this way, when eating pike liver, you can:

improve immunity;
provide the body with energy;
compensate for the lack of vitamins;
sharpen brushes, nails, hair, teeth, crooked skins;
bring to normal the activity of the nervous system, heart, vessels, organs;
to help with the reduction of herbal processes;
fight with a zayva vaga.

The calorie content of the product is not too high - 131 kcal / 100 g, which is 9.2% of the additional norm for a person.

Kharchova value looking like an approaching rank:

proteins - 28.4 g (34.63%);
fat - 1.9 g (2.92%).

Carbohydrates, food fibers and water are daily.

Indicators of pivnіchnoi pike deshcho vіdіznyayutsya. Her liver has 156 kcal/100 g. She has less protein - 16.6 g (20.24%), more fat - 8 g (12.31%), carbohydrates - 4.3 g (3, 36 %) and water - 69.8 g (2.73%).

Important! When pike the liver, it may sound small - up to 200 g, scallops for culinary purposes are better to choose fish no more than 2.5 kg. In order to prepare food for a sprat of persons, you can take it from the frozen one step by step. So you won’t waste your valuable yakos.

Skoda

Like any other product, piercing a liver can bring not only mischief, but also mischief. Examine the categories of people, if through your own camp, or I’ll reveal the problem of your health, it’s your fault to strictly follow your diet and products, which you can spend to the last, so as not to hurt your body.

It is important for this to be informed, to eat the liver of a pike of an individual, if it belongs to such categories as zocrema, women, women who are fit, people with diagnoses of cerebrovascular disease, diabetes, a slut, which may be more ill with CHT.
Like the liver is prepared in a dietary way, so that it can be used by all categories of people without oiling, saltiness. Vaughn is low-fat, not too high in calories. To enter before the transfer of rib varieties, as recommended for the vzhivannya by women and women under the hour of lactation.

The only contraindication is individual intolerance to the product. So don’t be fooled by this delicacy, even if it’s more likely to bring the sting of wine at the time of arrival.

Skoda to the human body can plant riba, as if wedged in a water-encrusted bowl.

What can you cook

The biggest expansion of pike liver and lubrication - with vegetables, mushrooms, herbs, tops, in batter, in breadcrumbs, with spices. You can cook in a micro-oven oven, multicooker, in a frying pan on a stove, in an oven.

Before the table її serve with a side dish. For the gusto, there’s something to guess or, prote the lower one for the consistency and revenge for less fat. Strava comes out fragrant and juicy. Lubricated liver is appetizing in both hot and cold looks.
Even colder and warmer salads with added pike livers look even more savory. Lower and unrepeatable for relish is a salad with additions. Such salads are suitable for everyday living, as well as for serving the Christmas table.

Tsikavy recipe for pike liver a la king - with it we will know you the rest of the division our article.

Pike the liver in good fortune and tim, who loves the lungs and snacks with sandwiches. Do not smash the pate or smear it with small pieces, then put it on bread. Deyakі lords contrive її to roam near the salty look with olive oil. One more zastosuvannya of the organ - for cooking yushka.

Sound, first, start poke the liver at the process, and soak in cold water for 1–3 years.

Important! When buying, it is necessary to choose riba, as it may be gleaming swollen eyes, a fresh smell of river water and algae, a bright-red zyabra, a clean, smooth, thin carcass with a gleaming luska. Next to the purchase of broken, twisted, rotting fish carcasses with a sour smell, with eared worms and bleak zyabrs.

Recipe

Yak bachimo, the list of strays from vikoristannyam pike liver is great. We will share with you, but at the same time we will forgive you with an easy recipe for cooking, the result of which will definitely please you.

For strain, you need the following ingredients:

pike liver - 200 g;
apple - 1 piece;
cibulina (large) - 1 piece / 100 g;
peppercorns (sumish) - 5 g;
bay leaf - 1 g;
nutmeg peas - 10 g;
strength for relish;
olive (sonyashnikova) oliya - 40 ml;
ocet - 30 ml;
water - 1 l.

From the kitchen stuffing it is necessary to prepare:

a saucepan of a small obsyagu;
a board for cutting cibules and apples;
єmnіst іz lid.

Pokrokov's instruction for preparation looks like this:

Eat such cold grass. Calorie to become close to 53 kcal.

Video-recipe for royal pike liver

Important! While buying chilled fish, press your finger on the back of the carcass. Like a hole, like a hole, as if it had settled down when it didn’t know the trival hour, it means that the pike is not fresh, it already gave frost and frost.

In this rank, pike liver is a delicacy and a dietary dish, as it is valued by wealthy peoples. There will be enough to avenge a lot of valuable speeches, as they allow the human body to function normally. Її vikoristovuyut for the preparation of various passions, and the most delicious pike liver in a greased look. Catch qiu fish tsiliy rik That is why it is possible to bathe її independently in the season.

We recommend to your respect the recipe for preparing a delicious savory - lubricated pike liver.
It is rich who, during the processing of gutted ribs, all the insides of the ribs are thrown out, the bread is filled with caviar, more milk. Ale, practically everything has a large ribeye, that brown liver is savory, and you don’t need to say anything! The pike's liver is so big and tasty. In the same way, during the process, it is necessary to carefully open the ribbi neck, blanch the liver and remove the chewing gum, which is attached to the liver on the chewing flagellum and pull on it, then the chewing gum with the chewing gum is easy to crem.

warehouse

200 g pike liver
200 g qibulya ripchasta
60 g smoked bacon
roslinne oil
black pepper chalking.

Recipe

1 . Dribno shaky bacon and cibula.

2. Covered with olive oil to a golden color. Salt and pepper for taste.

3. The fresh liver is rolled in the sum of borosna, pepper and salt. You can also add your favorite spices to taste.

4. Then we cover the liver in breading on olive oil to a brown crust from the skin side of the quills 3-5 each.

5. We would like to eat a plate and the beast with a greased cibula with smoked bacon.

Savory!

Pike liver korist that shkoda

Smell and Skoda pike: Smell and Skoda products

Broadened near the fresh waters of Eurasia and Pivnichnoy America. In the 17th century, pike liver was a special vishukanim delicacy. In addition, pike meat is richer than other types of ribi, and since the 17th century, liver has been considered a vishuk delicacy. Ale, practically everything has a large ribeye, that brown liver is savory, and you don’t need to say anything! The pike's liver is so big and tasty. Pike is one of the most popular rib-dwellers. Pike is a freshwater fish, a wild river hizhak.

It is rich who, during the processing of gutted ribs, all the insides of the ribs are thrown out, the bread is filled with caviar, more milk. After my last sighting of the inlets, if I brought 15 pikes home, the team tried to cook a pike liver well, like a triskov. Pike, overly indolent huts. Who does not know the story about the enchanting pike, how did the bazhannya Emelya wink! Corisna power pike victorious in folk medicine.

Caviar and minya milk

And in our hour, fishermen bring in this valuable hut. Not everyone knows about those who have a pike. Of interest to fishermen and gourmets is ribey meat. Vono, this time, savor not skin. Such a set of brown speeches explains the positive influx of grass from pike on the heart-vessel, grass, nervous system organism.

How to eat sira riba in Ugrian style

The dietary meat of the pike is to resist acidity, which will allow active splitting of fats and proteins, thus becoming more biologically valuable, lower proteins of the meat of creatures. The measles of pike reduce the risk of developing diabetes. Skoda pikes watch on their own big fish fish.

Like a liver from a triska, it will be fatter. If there are caviar in the egg (shell), then it is necessary to cook liver and caviar in the same way at a time 1: 1. Weide is more delicious. Riba pike can be brought to a different sort of ribi, which will require folding culinary processing. Cooking pike can be presented in boiled, baked, lubricated, stuffed types. From pike you can cook cutlets, aspic, zrazi, roll, pudding, you can also marinate.

You can serve boiled pike with mayonnaise. Litsar iz gostrim ril”, as in old books they called a pike, it’s more delicious than meat. Why the pike is an ideal fish for fasting and a favorite in monastic kitchens.

In Russia they loved the pike, they appreciated the meat, and they ate the grass with great satisfaction! Її especially valued for the great liver, destined for a whole complex of brown words for the human body. In addition, a savory and lower pate comes out of it at random. To all the other citizens, if they are not laying sick to the siroidinnya, varto ask for a less extreme recipe with a liver.

We’ll also savor the pate from min’s liver. Cook the liver in a blender or pass it through a meat grinder with a frequent grate. If such a recipe for the liver is mine, we’ll forgive you, prepare a folding option. Ornament - "pike slits" often embellishes the fur coats of Mansi women who live on the middle stream of Sosva and Lyapina. Pike are caught on bottoms, woods float, on mugs.

Pike calories

Lascha part of the pike - the head - distaetsya ditlaham. For a long time, the pike asked the water king - Yngk-khon - to give his head. And the pike puffed up, puffed up, became majestic and wove Sothotlope. Sirimi їdyat on Kazimi and Nazimі swimming mіkhur and pike the liver. Pike is a freshwater fish, the only representative of the Pike family. Among the most common freshwater ribs, the pike has the widest range of habitation.

Pike live more importantly with fish (minnows, perches, tiles). Characteristic of the pike is that cannibalism, which is to eat other representatives of its own species. Likewise, they smell the stench of waterfowl (moles and mice), reptiles and amphibians. Most of the individuals come out to spawn for spawning, and the great ones after them. At the same time, the pikes trim in herds.

To catch pike dekilkom in ways that are the most wide-ranging of fishing on spinning. Three pikes cook a savory pate, її їdyat z sauerkraut, Rіznimi sauces, as well as salt, smoke, or simply cook. The meat of the pike is not only tastier, but the low-calorie meat of the pike is also a dietary product, miraculously suitable for fasting, that won't be loved even in monasteries. At that hour, the pike was an indispensable attribute on the tables of the richest versions of the suspense.

Pike and dribní schurogayki – sizable zha mansi vletka on braids. Pike maє torpedo-like body, wide pasture that great head. Well, after that, and the liver, and the mine itself will be hot. With the help of pikes, it took the liver, washed it out and, having sipped the sill, it took it away for a year. Then, having cut them with small pieces, she put them in jars with black peppercorns and peas and laurel.

peworanta.ru

Pike liver, the color of authority

It’s good to know that the most brown and savory salmons of the fish world are respected by caviar and liver. At the same time, how to cook the liver of a pike in such a rank, so that it would be so lower, delicate and brown, not skin-like. Let me share with you a recipe for pike livers, which is inspired by the simplicity of cooking, impressing you with gusto.

Pike liver is a highly functional product, it can be boiled, lubricated or quenched, and as a result, it will yield tasty and lively grass. A leather culinary recipe, with a warehouse of any given component, bring an unpredictable palette to the family diet and fill the body with amino acids, vitamins and phosphorus. Piercing the liver for relish strongly reminds the liver of pollock or cod, but at the same time, according to the consistency, it’s not greasy and cheap for relish. At the same time, pecking the liver, I can have a small amount of aphrodisiacs in my warehouse, which will help to create a romantic atmosphere in the evening and normalize the exchange of speeches.

To prepare grass, we need:

Pike liver - 500 g;

Borosno wheat - 0.5 bottles;

Egg - 1 piece;

Oliya - 5 tablespoons;

Oliya Vershkove - 20 grams;

Greens, strength, spices.

As if your liver looks frozen, defrost it and fill it in a container for the hour required for defrosting. Let's take an egg and mix it up for the help of a blender. Add a drop of salt and continue to beat until a white, edible consistency is achieved. Chim yakіsnіshe vy zb'єte egg - tim more piquant and accepting the dish will be ready. Add olive oil to Sonyashnikov's or olive oil until finished, add spices and beat until smooth mass is similar in consistency to mayonnaise.

Pour the liver on small pieces, salt, add pepper and roll at the borage. Place the frying pan on the great fire, add | add | oil and put in it pike the liver. Let's lubricate її it is necessary in the middle of the fire with a pіvgodini stretch, until the golden brilliance is settled. Before finishing lubrication to the frying pan, add top-heavy oil and stew on a small fire for 5 strands. At the link with cym, the liver will take off the licorice taste and will be lower and darker.

lovim-shuku.ru

Pike liver - how to cook

Without a doubt, the most delicious and the most delicious delicacy of the fish product is caviar or liver. And how to cook the liver of a pike in such a way that it will be left with such a lower, savory that savory food knows no leather. I am pleased to give you a recipe for pike liver, which will impress you with the ease and simplicity of cooking, with a final savory result.

Pike liver - recipe "Nіzhnist"

Pike liver is a universal product that can be boiled, lubricated or quenched, and as a result, it is even more tasty corisna strava. Whether it be a culinary tvir, to the warehouse of which to enter the whole component, urinate the family diet and replenish the body with vitamins, amino acids and phosphorus. The pike liver for relish is more similar to the liver of pollock or codfish, the prote is not so fat for the consistency and richly lower for relish. Until then, pecking the liver may have trochs of aphrodisiacs in its warehouse, like a romantic evening, and help with the exchange of speeches.

Pike liver, the recipe for which we can look at you at once, is rightfully called “Nіzhnіst” because of its savory relish and lower texture. Otzhe, let's prepare fragrant, I'll live that korisnu grass from the pike liver under the name "Nіzhnіst".

Strava "Nizhnist" - components

To prepare tsієї stravi, you need the following components:

Pike liver - 0.5 kg;
Egg - 1 pc.;
Boroshno wheat - 0.5 tbsp.;
Sonyashnikova abo olive oil - 5 tbsp. spoons;
Vershkov oil - 20 grams;
Strength, spices, greens for embellishment.

Like a bachite, for the preparation of tsієї stravi, it is necessary to milk a lot of liver. If you are a fisherman and take a liver step by step, you can take a few hours. As long as you choose the right product, freeze it without fear, even if the liver keeps its specialty in a frozen look.

If the product was taken from a sufficient quantity, remove it, defrost it, leave it in the container for a day. Let them take an egg and beat Yogo for an additional wreath of a mixer. Add|Add| trohi of salt and beat until white, edible masi. The more beautiful you will be in the egg - the lower weed will be. Pour the sonyashnikov's or olive oil into the otriman's masa, add the spices and continue to beat until the ointment is homogeneous for the consistency, which will guess the mayonnaise.

If the liver is defrosted, cut it into small pieces, salt, pepper and roll at the borage. Put the frying pan on the fire, pour in the olive oil and put the pike liver in it. Apply її on medium fire with a stretch of 20-30 strands, until a golden fleck appears. Before finishing lubrication to the pan, it is necessary to add the trochs inches of butter and extinguish 5-6 strands on a weak fire. Zavdyaky tsomu liver will be full of licorice and full of taste and will become lower and savory.

How to cook a pike liver with a romantic name "Nizhnist" I told you, and who to ask for the evening, what is formed from the price of fear - I tell you. Savory!

receptionby.ru

Lubricated pike liver, recipe

I will say once again that it was not I who prepared this year. The recipe for the dish was kindly shared with me. I want to be inspired that the pike of the liver is a delicacy that is lubricated! Vtim, and the pike itself is not a miss, especially stuffing. And why do you want cutlets, cut chi rolls from it!

Greased liver pike, a recipe for yakoi, scorched, not folded, miraculously ur_znoman_tnit family menu. The pike liver is more similar to the liver of cod or pollock, but the lower ones are less oily. As the author affirms, country is ideal for romantic evening shards of the liver to revenge a small amount of aphrodisiacs and pleasantly pour into the exchange of speeches.

Ingredients for cooking oiled pike liver

pike liver (trisky, pollock) - 300 g;
egg - 1 pc.;
wheat borosno - ½ bottle;
oliya - 3 tbsp. spoons + for smearing;
strength for relish;
greens, spices - to taste.

How to prepare lubricated pike liver.

You can pick up the liver step by step when using ribeye. The product kindly saves its power from a frozen look. The head mind extract of savory ribs from the liver of ribi - the correct processing of the carcass of the pike and the extraction of the liver itself. The liver of a pike is carefully cleansed in the form of fluffy gums, washed and urinate in crying water in the form of excess mucus and blood with a stretch of 20-30 strands. The frozen liver is also lowered into cold water for progressive defrosting.

A chicken egg is beaten to a homogeneous mass with added olives and favorite spices for the ribs. Sumish trohi pidsolyuyut and guess sparse mayonnaise.

The pike liver is soaked and the troch is dried with paper servlet and sips with spices. There are nutmeg pea plants. Dali the liver is cut into small portions.

Ready lubricated pike liver "Nizhna" is served with a light salad or canned vegetables. Strava harmoniously sings with white drunk dry wine.

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The melancholy and shkoda of pike is a theme, how to chirp quietly, who loves to pamper himself with river fish. To choose correctly, if the pike is slender, and if it is shkidli, it is necessary to emphasize its specialness.

How do pike look and see

Fish from the family of Shchukov are highly valued by heavy fishermen - and great spozhivachami. Fish live in lakes and rivers, the water is calm, but fresh - it doesn’t fit like a swedish flow, so do the steady rates.

It’s easy to finish the fish - there you can great roses can reach 1 m in length, and the weight can sometimes be 20 kg. Luska in it is dry, gray-green, with small bright chicks, and the tail and swimmers are red. The fish is brought to the category of huts, so I pasture with it with fine, scarlet teeth.

Chemical storage of pike

Yaskrava vіdmіnna vіdmіnі vіst vіdmіvі pike meat - those, scho in nоmu zovsіm not іn іn carbohydrates and є є sogo 1% іrіv, then proteins occupy tіlih 18.4%. Where should the product be removed:

The main vitamins for the human body are A, C, E, a great set of B-group vitamins;
nicotinic acid PP;
the main mineral speech - potassium, calcium, magnesium;
sodium and phosphorus in great cultures;
trochs of saliva;
cobalt and chromium;
mid and molybdenum.

Pike calories

The life of the authority of the pike meat lies in the fact that the corisna of the fish has been trimmed with a kind of rank. You can add up the calorie statement from the following table:

In this way, fresh and boiled fish are filled with the least calories.

Pike bark for health

Korisne puchche m'yaso may be low in valuable powers, and itself:

zmіtsnyuє judge and normalize heart activity;
help fight viruses and infections, improve immunity;
spray on a healthy robotic sac, intestines, liver, and scrotum;
serve as a preventive measure for diabetes;
beneficially injects the nervous system;
lowering the level of low cholesterol;
rich in brown minerals and vitamins.

Chi can be a pike for women and women who yearn for

During the winemaking period, the pike is not fenced - proteo doctors are placed before it with care. On the right, in what is in the long-lived husky river fish - and pike is included in the category - often accumulate important metals. The stench is the head of a healthy mother and is especially unsafe for the fetus that is developing. To that, it is necessary to get the fish to live in only a little more, in small quantities - after the thermal processing.

Mothers who yearn brown product allowed. Rich riba is easily acquired by the unmovable organism. Therefore, for the presence of allergies and the hour of lactation, women can її їsti - obviously, after the yakіsnoї obrobki, sob to incapacitate the possible Skoda.

From what age a pike can be given to children

For the first time, you can pronounce the meat of a child earlier than 9 - 10 months of life. Start next from small portions - a total of 10 g per day.

Even though there was no allergy, the quantity of the product can be increased up to 70 g per batch. For the day, it is recommended to give fish to children not more often for a sprat of times - then it will be greedful in it.

Respect! Shards of other pike power can lead to shoddy, you can introduce it into the diet of a baby only after consultation with a pediatrician.

Pike for weight loss.

The pike is not too high in calories, and when it comes to it, there is a great amount of vitamins in the B group.

I guessed, if I don’t eat it better, I’ll smoke it and salted fish - it’ll be more than Skoda in its figure. Perevagu varto vіddati varenіy, zapechenіy or stewed brown shutsi.

Zastosuvannya pike in folk medicine

Korisn_ authority meat pike has long been highly valued Folk medicine. It's true, old recipes look wonderful for a modern person to finish. Obviously, at once, no one will bury the freshly caught ribeye in the eyes, so that the bilma will wake up, or tie live riba to the stomach, to turn the zhovtyanitsa.

However, there are also less fantastic, more effective ways of enjoying pike meat.

For example, the implantation of 100 g of boiled ribeye from the wound on the spot helps with a slight inflammation of the pimples.
Regular grafting of pike meat will spriya є shvidkoy likuvanny colds - and serve as a preventive measure of seasonal flu and GRVI.
Vitamins of the power of pike meat, rich in protein, help to prevent avitaminosis and anemia, beneficially add to the work of the thyroid gland.

Chi korisna dried and smoked pike

The great popularity is not less than fresh, but it is ready to be dried and smoked riba. Vaughn may have an unparalleled relish, ideal as an appetizer to alcoholic and non-alcoholic drinks, may have an average calorie content.

Dried and smoked aloe shkoda is a product of greater, lower melancholy value.

Dried riba is processed with a great amount of salt - obviously, it’s power is not more than dark for a slug, nirok, that heart’s vessel.
If the pike is smoked or dried, do not go through the relay heat treatment - you will always be protected from the risk of presence in the helminths.
Smoked fish is considered to be a potentially carcinogenic product.

It is possible to live in the dried and smoked pike for good health. Ale, it’s better to have boiled chi stewed ribs - with regular use, the greed in it will be greater, and you won’t bring power to shoddy.

Korist that Skoda іkri pike

For sleeping, not only meat is suitable, but also caviar of river ribey. The melancholy for the body is prickly and rich in the fact that it is a delicacy:

raise the level of hemoglobin in the blood;
protects the body against the development of atherosclerosis;
beneficially pouring into the brain.

Okremo varto signifies the roughness of the puffy caviar for people - the product positively influences the potency and boosts libido.

Ninі korisna pike іkra is not respected even for the right gourmets, prote for the old hours won was truly a "royal" delicacy - you could eat it even more in the diet of noble and rich people.

Important! Pike caviar is a salty product, and it is not recommended to eat it. Likewise, it is not varto with pike caviar in case of hypertension, ailments of suglobiv and in case of acute slunk ailments.

Chi їdyat pike liver

Another corisna of the warehouse of the hut river ribi is the liver. The stinginess of the pike liver is due to the fact that the product strengthens the immune system and the body with vitamins, saps weight loss and good for the heart, nerve and vascular system.

You can live a pike liver in a hedgehog, you can cook it, quench it and lubricate it. In a bi way, the product was not processed, it was taken from its warehouse without any vitamins and amino acids. Dodatkova melancholy of the pike liver is said to be a light aphrodisiac.

How tasty is that just cook the pike

It is possible to cook a lot of meat in all possible ways - lubricate the fish and cook it, quench it and bake it in foil, stuff it and cook it for a couple, dry it and smoke it.

The maximum of brown powers is taken from the boiled, baked that is broken into a couple of fish - it is low-calorie, it does not contain large micro-organisms, and vitamins and micro-elements are present in great bones.
Lubricated chi stewed pike is less valuable - however, it will be bitter for the body. Golovne - zastosovuvat yaksnu oliyu for lubrication.

Schuche m'yaso vіdmіnno podnuєtsya z be-like cereals and vegetable garnishes, peas, herbs. As spices for a new good, a chapel and basil, rosemary and laurel, green cibula and honey are suitable.

In order to cook the pike efficiently and tastefully, and spend at least zusil, it is necessary to know a sprat of secrets.

Clean the fish carcass from the luska better later, right after the purchase, and if the luska was easier, the carcass can be doused with sprinkles.
More meat can take on relish, but it's dry on its own. To that, sprout and serve yogo at once with vegetables, like giving ribs juice.
The smell of a pike carcass can be a wake-up call - a small amount of scarlet can be easily picked up. Have enough fish lemon juice or put the lemon chalks right in the middle of the freshly gutted carcass.

Meat pike had a lot of brushes, after the correct processing, the stench is easily drawn from ribs and not mischievous.

Skoda pike and contraindication

Corinthic dominance of the pike on the floor is great, so there is no counter-indication in ribeye mayzhe - shkodi won’t be more common for the obviousness of individual allergies.

However, it is necessary to protect characteristic feature pike - this fish hut can be found near waterways from a filthy environment. The axis of only all toxic speech all the same accumulates in the organism of ribeye - and people can be naughty after eating like a pike on a steel.

Please! If the product is needed, it is necessary for the overwhelmed post-employees - the stench can guarantee that the pike wriggled near clean water.

How to choose correctly and save a pike

It is even more important to cook the pike correctly, and even more important to choose the right one. Only fresh riba maє in a right way crooked authorities and do not lead to harm to the body.

In fresh pike, the tail is guilty of butiological, the eyes are clean, and the zebra is erysipelas, not darkened.
Smell yakіsna fish maybe less river mud.
It’s better to bathe a pike, spinning, and not with nets - in the net, the disease is often caught, that weak fish.
According to the possibility of varto tsikavitisa with a vilov ribi - before buying, check the information about its ecological purity before buying.

If there is a frozen pike, then it is necessary to reconsider, as there is no frozen krieg on the fish, as a sign of repeated freezing.

Fresh fish is taken short - troch more than 3 - 5 deb. Frozen product is a supplementary product for cooling down to freshness. However, after 2-3 months of saving the frozen pike, you start to spend your relish of power - it’s better to cook її shvidshe.

Visnovok

The melancholy and Skoda of the pike are more important than the quality of the Ribi itself. If the pike is forked in clean water and properly cooked, then the bark in it is maximum - and there is practically no contraindication before being used.

Chi bula you tsia statya corisnoy?