I am looking for a recipe on our forum

Brothers, hapanula s / m Far Eastern smelt (a relative of capelin, ezhli what), large, 25 centimeters, and now I think how best to use it?
There are all sorts of recipes, but which one has been tested and approved?
Or not be smart, and just fry or bake?

[Olga]

Or not be smart, and just fry or bake

Olga, namely, just bake, just gut it well, the smelt has an air bubble and there are worms in it Fry, I probably would not advise, smelt and so fatty fish. I remember our relatives from Moscow drove up to us in the spring and I decided to treat them to a truly St. Petersburg dish, I fried smelt, so the poor fellows got an upset stomach, but we all decided in unison that it was a bit fat and their liver didn't cope. apparently familiar in St. Petersburg

Brothers, hapanula s / m Far Eastern smelt (a relative of capelin, ezhli what), large, 25 centimeters, and now I think how best to use it?
There are all sorts of recipes, but which one has been tested and approved?
Or not be smart, and just fry or bake?

Ol, I, too, was tormented by this question a couple of weeks ago, I just fried it, rolled it in flour, did not gut it, and neither do I gut the capelin.
They ate it, without consequences. But capelin, as for us, tastes better

capelin, as for us, tastier

I do not even argue, smelt is a very specific fish, after all, fish with the smell of cucumbers, this is not to everyone's taste, we in the family love vendace more, but we manage to buy it even less often smelt .. In recent years, they stopped buying smelt, as unpeeled smelt we will not eat, but to clean the trifles - you will get muddled. But the large one now costs so much as if it was grown in marble and fed from gold, and this is a garbage fish, it eats all kinds of carrion

[Buttercup]

smelt is a very specific fish

Buttercup, did you eat Far Eastern? It is completely different from ours, Neva! She does not have this smell! We just wanted to feast on it out of season, but did not get the desired effect. We decided that it was a one-off, but no matter how much we repeated -.

[Larochka,]

No, Larochka, I have not tried the Far Eastern, but in principle the smelt and vendace of a relative, and if they offer me a choice, I will choose vendace.It’s far from the Far East, sorry, I’m not likely to try their smelt, and I’m not a fan of our smelt, especially for that kind of money. for the "image"

did not get the desired effect. We decided that it was one-off, but no matter how many repeated -

Larik, isn't that coat? I shouldn't have bought it?

I shouldn't have bought it?

Why in vain, Ol ... A fish is like a fish. It's just that it's not at all the same, not ours, Neva smelt, which has become a brand. Come try ours in the spring, in May, when even smelt festivals are held. Adore! Buttercup is perhaps the first person I know who doesn't like smelt. Vendace is also very good, I admit it, but you can't compare it with smelt - they are different.

Come try ours in the spring, in May

Are you inviting? I ran to get ready, I will have time by May

[Larissa]

It is completely different from ours, Neva! She does not have this smell!

Larissa, the Far Eastern smelt has the same scent of cucumbers as the St. Petersburg smelt. If it's fresh.
Or did you talk about some special "Neva" smell?

who doesn't like smelt

Why doesn't she like it, she doesn't like to clean it. Me too: so much fuss for my own money

[Olga]

Olga, if it doesn't smell like cucumbers, then it's not that She smells like raw cucumbers
Here's a good recipe

Sakhalin smelt baked in the oven as prevention of osteoporosis (Valkyr)

Only, Olya, clean from bubbles, worms of course will not withstand heat treatment, but it's unpleasant
I tell you a secret

My grandmother worked in the Leningrad Vodokanal, almost all her life (after the war and up to her 87 years old, and lived to 97), and so, in the spring this fool fish went into our sewers and clogged various "grid filters", so in my childhood We had smelt in the spring In general, they just didn't store it in the bathtub, but it was like that everywhere ... The filters were cleaned and they gave out this smelt for free, in unmeasured quantities, well, do not throw it away .. But as my grandmother cleaned it, I could not learn , she with one movement of her hand, with a thumbnail, separated her head and immediately pulled out this bubble, and in the bubble these nasty worms, alive, wriggle .. fu-u-u .. br-rr .. in general, uhOs, maybe from those since then it has been imprinted in my brain smelt must be cleaned!

And my aunt is a doctor. When I was still studying, I told my grandmother and my mother about this smelt, since then I can't see how some people fry it unpeeled right with their heads. And to the words "a lot of fuss" they say: what is there to bother, rolled in flour and in a frying pan

[Anya]

Why doesn't she like it, she doesn't like to clean it

Exactly, Anya, and also a toad strangles ... Smelt does not grow on farms, it divorces itself well, well, she loves various waste and sewage, including And they want money for it as if it was grown in "exclusive" conditions .. before, not calibrated in size, even rubles up to 300 per 1 kg, I would buy and clean them gritting my teeth, once a year you can spend time, but for that kind of money - "nafik-nafik", this fish does not have such super-properties, I'd rather buy a Karelian red fish, albeit more expensive, but cooking without problems

[Nastya]

so much fuss for your own money

The smelt is washed (there are practically no scales, it is washed off), the ridge is incised at the top between the head and back, and the head, together with the insides and the bubble, is pulled out in one motion. No fuss! The main task is not to stretch the caviar with the insides, but this is not difficult.

the Far Eastern smelt has the same scent of cucumbers as the St. Petersburg smelt. If it's fresh

Nastya, which means that we all always came across only stale (and where is the fresh Far East in St. Petersburg?), and it was impossible to put it in any comparison with fresh St. Petersburg smelt.

pulled out in one motion

I only saw this in commercials. Plus we also cut off the fins and tail, cut the belly and clean it along the ridge with zeal. Well, they taught me so, and got used to it. But I don't do it anymore because the toad smothers and laziness.

Girls, of course, we cleaned it thoroughly.
No cucumbers were found. The fish was clearly not particularly fresh, perhaps it was frozen and thawed several times or was immediately frozen in a not very fresh state.
To justify the "Red caviar" I can say that this is not their production, ie. not Borisik. This is the second time that I have taken from them other than their products and was disappointed with the quality. I will not experiment any more - now I will only take them, the original products.
Baked in the oven on a wire rack. Fish like a fish
We will definitely not run for the second portion, but if someone proposes, we will not refuse.
On the other hand, I also want to try Neva on occasion.

[Olga]

Neva also wants to try on occasion

Olga, come, for the sake of such an occasion we will buy the perfect one, it is not so tedious to clean, you will try

Now I will not turn away ...

That smelt, which is sold in Moscow, and did not lie next to St. I was pleasantly surprised when I saw the price there - 100 small, 200 large, while they drove to the house, they went crazy from the smell of cucumbers

And on the topic, this time they brought vendace from Karelia, how best to cook it?

[Svetlana]

this time you brought vendace from Karelia, what is the best way to cook it?

Svetlana, just like Olya, in the oven, in my opinion, you can still better feel the taste of the fish itself
Olga, agreed

[Buttercup]

Buttercup, that is, bake all the same?

[Svetlana]

Svetlana, or extinguish in a cartoon, in principle, the same as in the oven. But baking vendace, it seems to me, tastes better.
Oh, on Seliger, once we were treated to vendace baked in a pie, gutted, but with bones, the bones were almost completely softened, the pie was baked in a miracle-electric frying pan, as I remember right now, "boring-oh-oh" was I don't know the recipe, but that person is no longer with us

Can you find ice fish these days?

[Anna67]

Anna67, can. At the price of sterlet.

[Anna67]

Can you find ice fish these days?

Anna67how you suddenly remembered her! I ate it ... for a short CENTURY not back. They brought her to us for a couple of years and that's it, they never saw it again. And the fish is delicious and beautiful, I remember its winding rib bones

[Anna67]

Can you find ice fish these days?

Anna67, can. At the price of sterlet.

I saw in the METRO, an inhuman price tag
And in the late 70s and early 80s, it was quite popular and affordable ...
Imported Che ... yes, 68 kopecks against 66 rubles ...

And in the late 70s and early 80s, it was quite popular and affordable ...

I really loved it when my mother cooked it - just fried. In the 80s, and in the 90s, it was at a normal price, and in our Crimea it was very often sold in stores. A couple of weeks ago I saw in Vkusville in Moscow at 1400 rubles per 1 kg

[Sveta]

A couple of weeks ago I saw in Vkusville in Moscow at 1400 rubles per 1 kg

Sveta, what is it? ? Then I better eat sturgeon!

Can you find ice fish these days?

Can! In our supermarket there is a fresh fish (apparently from your edge) and costs 1,700 rubles a kilogram!

I just can't make up my mind to buy, then small, then large, like Kartsev's: five yesterday, and today three ... but small and go and look at the price tag, for some reason I don't like it

I only saw this in commercials. Plus we cut off the fins and tail, cut the belly and clean it with zeal along the ridge. Well, they taught me so, and got used to it. But I don't do it anymore because the toad smothers and laziness.

Anh, well, you seem not to be from Leningrad! Nobody in Leningrad cleans smelt like that! The rest of the fish - yes, but not smelt! And fried tails and fins - so this is generally the most delicious!

Is Ice delicious? Do you need to fry?
Probably, I've never eaten)), I only saw the price tag

in the late 70s and early 80s, it was quite popular and affordable ...

It was then that they caught it all and blew up the livestock. Therefore, now it is at the price of salmon.

Ice cold - very tasty. In Soviet times, it cost a penny, was one of the cheapest. Almost boneless. The ridge is separated, and that's it, the fish is clean.

Ice ear in Chuvash style (dopleta)

[Tatyana]

and the fish costs 1,700 rubles a kilogram!

I will not make up my mind to buy, now small, now large

Tatyana, but at such a price to buy it from death, or what! An ordinary white fish, not very large, took one - no small bones. 1700 ... ABALDET!

Is Ice delicious? Do you need to fry?

And fry (like the seeds go away), and steamed A - no, there is no fat in it, the broth is blue

Tatyana, at such a price to buy her from death, or what!

So, that's why I just eat her with my eyes, stand there, stare at her, and like Kartsev "today is small" ... and went further

[dopleta]

Almost boneless. The ridge is separated, and that's it, the fish is clean.

That is why, when talking about smelt, I remembered about ice.

dopleta, Laris, wrote the same - the aunt intimidated, became a habit. Yes, and I’m a white-handed person, I don’t like working with raw products, especially with fish. It turns out slowly and sadly. The husband is not local because he refuses to help at all or beg for a long time - he hates a fish-cucumber.

[Olga VB]

Olga VB, the Far Eastern smelt is very tasty dried, a colleague at work from Kamchatka, my mother sends him, and he shares with me))) I generally really love dried fish. And I haven't bought our smelt for a long time, either I'm not the same, or it has become different, they used to constantly fry it. And many years ago, they brought me dried flounder, from Murmansk, this is a delicious, now you can't buy this, it is frozen ten times, although it is dried, but somehow raw.

I have grown three pumpkins this year. On the pack was written nutmeg, shaped like a pear but huge. I was shooting green before the frost. Now I lay down and began to sing - to acquire the color of pumpkin orange. it was a saying
Today I cut one, and this is spaghetti ... What to cook with it? I tried to add the pieces that were not completely boiled to the vegetable soup. Where else can you attach it? And then lies in the refrigerator most of this pumpkin.

and this is spaghetti.

As a side dish, if you like to steam it, bake in the oven with minced meat, in the form of a casserole. Puree soup.
I had such a pumpkin. I did exactly as I wrote above. But I'm generally a pumpkin lover.

Today I cut one, and this is spaghetti ... What to cook with it?

People are buying special cars to get such spaghetti.

In my opinion (although I have never seen her) Pumpkin and pumpkin. Wherever you put it, it will be prepared there. It didn't boil in the soup due to insufficient time, maybe?

Olekma
🔗
You can cook jam from such a pumpkin "Angel Hair"
or 🔗

As a side dish, if you like to steam it, bake in the oven with minced meat, in the form of a casserole. Puree soup.
I had such a pumpkin. I did exactly as I wrote above. But I'm generally a pumpkin lover.

And how to cut it so that it is cooked and the spaghetti remains?

It didn't boil in the soup due to insufficient time, maybe?

I don’t know, some of the "hairs" managed to fall off from the pieces, others did not, in general the pieces remained intact. Maybe because she's not mature yet? In the first one, which I ate green, nothing told me at all that it was spaghetti, before that I had a spaghetti zucchini - I saw such animals already.

[Olekma]

Olekma, on YouTube there is a channel of Marinkina Tvorinki, a woman from Germany cooks, she is also on our forum. She has several recipes with pumpkin spaghetti, just recently laid out a new one, baked it in the oven

it is on our forum.

Wow..

Today I cut one, and this is spaghetti ...

How is spaghetti?
We eat nutmeg pumpkin raw. For a teat and a salad.
This is the only pumpkin my family can eat.

I had spaghetti zucchini, I sorted the fibers straight with my hands into "strands", when mature, then it was easily separated

Girls seduced by agricultural. fair - I bought a lagenaria, I don't know what to do with it, but I need to do it urgently (probably)
I'm leaving, but is it possible to store it ... it is green, not leathery like zucchini, but softer ... whether it will stay for two weeks - I doubt ...
Moreover, I was told that it was with bitterness ... tell me if anyone cooked

How is spaghetti?

well, like spaghetti, the inside of the pumpkin, the pulp, is divided into thin spaghetti.