How to use the whole fish and make three different dishes? What fish to eat for breakfast, when to fry fresh fish, and when it’s better to choose smoked?
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On ice – fresh fish
In “Norfa” stores, in the fish section, we find fresh fish on ice. According to UAB “Rivona” technologist Ieva Bagackienė, in autumn the assortment of fresh fish is supplemented by sturgeons, carps, crucians, and bighead carps grown in ponds over the summer. Chilled salmon, dorado, and trout are also sold on ice.
Other fish – sea bass and pike, cod, tuna, mackerel, herring, sprats, red mullet, smelt, and flounder are received frozen, and in the workshop, using modern equipment, they are thawed within 6-8 hours. “This process is especially important so that the fish does not lose its weight, moisture, and quality,” says UAB “Rivona” manager Antanas Šiuša.
Thawed fish is delivered to stores and displayed in showcases on ice. “The fish is always fresh because we deliver to ‘Norfa’ the amount that sells in one day,” says the workshop manager.
Since more fish is being bought, the workshop’s capacity has increased: previously, 4 tons of fish were thawed overnight in the defrosting chamber, now 16-17 tons are thawed. Part of the thawed products goes to smoking devices where hot and cold smoked fish is prepared.
Annually, 1386 tons of fresh fish are sold at “Norfa”.
The aroma of smoked fish smoke entices
You don’t need to go to the seaside to enjoy smoked fish. “Norfa” offers a wide range of cold and hot smoked fish daily. According to A. Šiuša, “Rivona’s” smoked fish is very high quality because it is smoked using wood blocks instead of wood chips – this ensures a cleaner smoking process, producing less smoke and fewer residues in the product.
Fish is hot smoked for 2-3 hours at 60-70 degrees Celsius. At this temperature, the fish muscle structure softens, so it melts in your mouth when eaten.
Cold smoked fish is salted longer and smoked for 8-9 hours at 40 degrees Celsius. Cold smoked fish has a richer flavor, with more smoke and saltiness, while the muscle remains firm.
For breakfast – sandwich with smoked fish
Fish can be eaten for breakfast, lunch, and dinner, and which is best – fresh or smoked – depends on how much time you can devote to preparing the dish.
According to technologist Ieva Bagackienė, fresh fish is less often fried for breakfast because everyone is rushing to work and has no time: “Unless there are pieces of salmon or trout fried the night before in the fridge, you can debone them and add them to scrambled eggs.”
The quickest and most filling breakfast is made from smoked fish. “Place pieces of intensely flavored hot smoked mackerel or salmon on bread. If you spread a slice of fresh bread with butter and put a slice of lemon on the fish, you will have a royal sandwich for breakfast,” says the technologist.
For lunch and dinner, fried tuna or cod
If you have lunch at home, you can fry or lightly stew fresh fish. “Choose richer-flavored tuna or cod, pairing it with a lighter side dish with fresh salad, tomatoes, spices, and oil,” recommends I. Bagackienė.
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Rich smoked fish salads are also suitable for lunch, which you can prepare the night before and pack into a lunch box. “Heavier sauces with mayonnaise, which enrich the flavor, go better with smoked fish,” says the technologist.
For dinner, you should choose a lighter dish; fried fresh fish is perfect. “You can fry sea pike, cod, or salmon in 10-15 minutes and enjoy a healthy dish rich in unsaturated fats, which are especially necessary for our body,” says the technologist.
Use the whole fish
When considering what dish to make from fresh fish, I. Bagackienė advises using the whole fish: “If you bought a carp, use the head and tail for soup – first, you should boil the broth, strain it, then add vegetables and potatoes.”
For another dish, the technologist recommends cutting out the thickest fillet part along the spine. “Coat the fish pieces in flour mixed with spices and fry until crispy,” says the technologist.
From the remaining part of the fish, I. Bagackienė suggests making a stew – the fish with rib tips contains quite a bit of fat, fry it together with vegetables and season with cream.
Try the novelties – smoked shrimp and octopus
I. Bagackienė especially praises a new product – marinated smoked shrimp. “They are large and very tasty. We receive the shrimp boiled from the producer, marinate them in the workshop with chili, honey, and then smoke them.”
Another novelty – in the “Norfa” fish section on ice, you will find thawed octopus tentacles. “We also make smoked octopus tentacles – very tasty with salads or suitable to eat as snacks,” praises I. Bagackienė.
Delicious salmon soup
Ingredients:
- 400-450 g salmon fillet from “Norfa” fish section,
- 1.5 l fish broth,
- 3 potatoes,
- 250 ml cream,
- 1 carrot,
- 1 onion or leek,
- 1 tbsp butter,
- salt, pepper to taste.
- dill, parsley.
Preparation:
Sauté onion or leek and carrot in butter.
Pour broth into a pot, add sautéed vegetables and diced potatoes. Boil for 10 minutes.
Add salmon pieces. Cook for 5 minutes.
At the end, pour in cream, season with salt, pepper, and herbs.
Oven-baked trout with lemon
Ingredients:
- 1 trout from “Norfa” fish section,
- 1 lemon,
- 1 tsp salt,
- 1 tbsp butter,
- 1 broccoli.
Preparation:
Dry the trout, rub with salt, place in a baking dish. Put lemon slices on top and also inside the fish. Add a few pieces of butter.
Cut broccoli into large pieces and briefly boil in salted water for about 5 minutes.
Place broccoli next to the fish.
Bake the trout in a 180-degree oven for about 30-45 minutes (time depends on the size of the fish).
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Nostalgic smoked fish salad
Ingredients:
- 400 g hot smoked mackerel from “Norfa” fish section,
- 1 jar of canned peas,
- 4-5 tbsp mayonnaise,
- 3 eggs,
- ½ blue onion,
- a pinch of pepper.
Preparation:
Cut the fish into pieces.
Chop the onion.
Boil eggs hard and finely chop.
Carefully mix all ingredients so the peas don’t get crushed.
Eat as a salad or put on a slice of bread.
Enjoy your meal!
