Fish sea tongue benefit or harm. How to distinguish sole from pangasius

Publication date: 16.02.2012

It is not the first year in our grocery stores settled pangasius fish, which is sold under the name "sea tongue". This product has an acceptable price, a pleasant mild taste, and besides, it is produced in the form of a fillet, which is undoubtedly convenient for cooking.

Let's start with the fact that the sole is a sea fish, and the pangasius is a river fish, and it is grown on special farms. About 90% of pangasius (false sea tongue) is imported to Russia by Vietnamese producers. This type of fish is bred all year round, continuously. Pangasius is like an aquatic pig: it eats everything that can be called edible, so both plant and animal components are added to the feed. And, of course, there is a great temptation to feed food garbage to this commercial fish. On the Internet you can find a lot of information that this is how it is done on Vietnamese fish farms.

In addition, there is evidence that steroids, hormones that accelerate the growth and development of animal organisms, were found in some batches of pangasius. Opponents of eating this fish also refer to the fact that farms located in the Mekong Delta are often very small, and the fish is in a sedentary state and grows in conditions of hypoxia - a lack of oxygen.

Now about the preparation of the fillet. The manufacturers state that the bones are removed by hand. Proponents of the opinion that pangasius is absolutely harmful to humans argue that this is unrealistic - the process of processing carcasses would be too laborious and lengthy. It is assumed that for the preparation of the fillet, the fish is treated with some kind of chemicals.

In addition to all of the above, there is data on the use of chlorine-containing components for freezing the resulting fillet, and claims are made about storage conditions.

Are you scared already? Let's try to figure it out.

We think that no one will be against eating homemade pork? Surely not. Now let's ask ourselves the question: what are these pigs fed with? Often, the owners carry buckets for them from the dining room leftovers. It certainly does not look appetizing, but for a pig the food is quite ecological. Why, then, should we be embarrassed by the fact that the fish are fed food garbage?

Regarding the fact that pangasius is bred in ponds where they do not have enough space and oxygen, let's remember how a goose is fattened in order to grow a large liver, which is so valued in cooking. The goose is simply put in a net and not allowed to move so that as much fat as possible accumulates in the liver. This method of fattening this bird has been known for more than a hundred years and is also considered environmentally friendly.

Further, the pangasius has few bones and separating the meat from the ridge is not as laborious as it might seem. And given that Vietnam is cheap work force, then the assumption of the possibility of making fillets by hand is not so fantastic. As for the claims to storage conditions, we can only say that in our stores there are not so many fish that were stored as it should be - judging by its appearance, the fish was re-frozen at least once.

Of the arguments against, only the use of chlorine-containing substances and steroids during freezing remains. It's really not helpful. But do we all know how the rest of the fish we consider safe is processed?

Thus, it is up to everyone to answer the question - is the sea tongue harmful, but we have the following answer: you should not include pangasius in your daily diet, but if you periodically eat it, then you most likely will not do any harm notice.

Please select a rating No Not quite Partly yes Totally yes Yes

Rivers and seas gave our distant ancestors the opportunity to feed themselves and the whole family. Today, no one's life depends on the catch, at least in developed countries, and you can afford some variety. The same marine language is of interest, what kind of fish it is and how best to cook it at home - this will be discussed in this article.

The best hobby is fishing

Fishing is still one of the most common hobbies:

• For starters, it does not require particularly expensive equipment.
• Allows you to relax and escape from the outside world.
• There is a sports component and passion.
• An occasion to meet friends again, go to nature, have a drink.

Unlike the same hunting, fishing means:

1. More comfortable conditions.
2. Less voltage.
3. Safety.
4. Perseverance in one place.

In almost every city you can find at least some kind of reservoir. Residents of coastal regions are the luckiest of all, and those fishing enthusiasts who have rivers and lakes in the city are not offended. If all this “didn’t work out”, you will have to limit yourself to ponds and reservoirs. But for hunting, most often, you have to travel hundreds of kilometers.

The love of fishing is best instilled from childhood, it will become a familiar pastime. Most ladies, unfortunately, do not share this passion with their husbands. But in vain, because on the same fishing there is a chance to catch such a rare creature as the sole. But exceptions are much more common than one might think.

What does solea (European sole) look like?

The fish itself has a number of characteristic features:

• Flattened body shape.
• The length does not exceed 30 centimeters.
• The eyes are located on one side of the body.
• It has sharp fins, both above and below.
• One side is lighter than the other.
• Grey-brown scales.

On the shelves, fillets are more common than whole fish. Cleaning and gutting does not cause any particular problems, but not everyone is willing to spend time and make efforts when a cleaned version is already available.

The fillet itself is also quite easy to recognize:

1. White, almost transparent.
2. Subtle, even very thin.
3. Has no fatty layer.

The fish is not the cheapest, so you can encounter "fakes". Most often, pangasius is given out for it, which costs half as much and is a bit similar in appearance. It is better to refuse the purchase if there is no confidence in the store.

Having come across a high-quality fillet, you can take it “in reserve” - it will not get cheaper, and it will lie in the freezer for a long time. Sooner or later you will find the right use for it and will be able to please relatives or friends.

The average price for this fish in Russia is about 2,000 rubles per kilogram of fillet.

In this video, ichthyologist Leonid Vesenin will show what a fish with an exotic name sole looks like in the Black Sea:

Useful properties of fish

• Fish is low-calorie, its use will practically not affect the figure.
• Contains a large amount of potassium, which is good for the cardiovascular system.
• The phosphorus and fluorine included in the composition will favorably affect the teeth and bones.
• Vitamins of group B and vitamin C play the role of antioxidants and contribute to the elimination of metabolic disorders.

On the net, you can stumble upon statements that the fish fillet contains:

1. Toxins.
2. bacteria.
3. Hormones.
4. Pesticide.
5. Antibiotics.

The authors explain this by the fact that the bulk of the fish is bred in one Vietnamese river - a very polluted reservoir. This is where the confusion comes in, in this way pangasius is produced on an industrial scale, it may contain harmful components.

But in fact, most of the fish pass through the appropriate checks, no one would put real poison on the shelves - purposefully, for many decades. So you don’t have to worry, by eating the sole you will not lose your health, but on the contrary, strengthen it.

How to fry sole in a pan?

For the whole action we need:

• Frying pan.
• Sunflower or butter.
• Eggs.
• Fish or fillet.
• Breadcrumbs.
• Salt and spices.

Let's get ready:

1. Take out and defrost the fillet.
2. If there is only a whole fish - clean and gut. The only thing to pay attention to is the sharp fins. It is better to cut them with scissors, otherwise the process is no different.
3. Cut the fillet into small pieces. Usually 2-3 pieces are obtained from one fish for frying.
4. Sprinkle with salt and spices to taste.
5. Beat the eggs with a whisk until frothy.
6. "Dump" the fish in the egg and sprinkle with breadcrumbs.
7. Melt 100 grams butter or take vegetable oil for these needs.
8. Heat a skillet over moderate heat.
9. Fry for 5 minutes, until a “blush” appears.

During frying, you can add a little lemon juice if you do not like the natural smell of fish. After that, you can put it on paper towels that will absorb the fat. After all, we are preparing a dietary dish and watching the figure, why extra cholesterol?

Serve on the table in combination with anything that has enough imagination. But it is better to limit yourself to greens and vegetables.

This will not be the most nutritious meal, despite the beneficial and dietary properties, you won’t be able to eat “heartily” with one fillet. However, it is not for nothing that the sole is considered a delicacy - it is not designed for this.

What is sole and how is it eaten?

Sole tongue is a fish that lives in tropical and close latitudes:

• Has a flat oval shape.
• The side on which the fish lies on the seabed is always much lighter.
• Both eyes are located on the same side of the body.
• The length does not exceed 30 cm.
• It has dietary meat containing vitamins and essential minerals.
• Considered a delicacy.

The sole is similar to a flounder and in our area it will not become a trophy for fishermen. It is better to buy a whole fish, not its fillet. Yes, you will have to clean and gut yourself, but you will be sure that you got exactly what you wanted. Forgery incidents are revealed regularly, some dealers cannot resist the temptation to sell another similar fish, whose cost is half that.

In terms of cooking, there are no special nuances - the sole does not contain any toxic glands that would have to be cut out or something like that. It is enough to rinse, add salt and spices, “roll” in an egg and sprinkle with breadcrumbs. After that, you can proceed to the frying itself. Do not be afraid to experiment, a new dish will surely appeal to all relatives and friends.

Very for a long time in our latitudes, the marine language remained a curiosity, what kind of fish this is and how it is, they learned relatively recently. In any case, it became publicly available literally 10-15 years ago - the standard of living and globalism are doing their job.

Video: how to distinguish a real sole from a fake?

In this video, expert Roman Topolev will tell you how to recognize a fake and not buy a frozen analogue - pangasius, instead of the sole:

Beauty and Health Health Nutrition Fish

Fish Sole

Since for many this phrase says little, it is first worth talking about what kind of fish it is, what its composition is, what its benefits are and whether there are contraindications for its use.

It should be noted that among lovers of fish delicacies, one of the most common products for cooking fine dining recognized fish sole. Due to the similarity of fish with shoe soles, it is sometimes also called “Salt Fish”, from the word Sole present in the names of flounder fish, which means “sole” in Latin.

Sole is a fish that belongs to the saline family., a detachment of flounders, outwardly very similar to a flounder, it has the same flattened laterally, only a more elongated oval body structure, just like the flounder, both eyes are located on one side, often lies on the seabed. The size of the fish is relatively small, very rarely exceeds 30 cm. Sole has grayish-brown scales with dark spots above, and a lighter color on the underside of the body, with which it comes into contact with the bottom. Her body has a finely scaly cover, so she is quite hard to the touch.

Habitat and composition of the sole

The above is external description maritime, but what is the use of the meat of this fish? As part of maritime contains a high content of potassium (300.0 mg/100 gr.), phosphorus (150.0 mg), fluorine (430.0 mcg), among vitamins greatest content S and RR. In general, this product belongs to the category of low-calorie (only 88.0 kcal per 100 gr.).

The habitat of the Sea tongue is the warm waters of tropical and subtropical seas.. In the warm season, this fish lives in shallow coastal areas, and by winter it goes to great depths. Sole leads a benthic sedentary lifestyle, feeds on insect larvae, small mollusks, crustaceans that live in bottom sediments and various invertebrates.

To us Sole It comes mainly from Vietnam, fresh, frozen, salted-dried or smoked. Also, Vietnamese manufacturers make various semi-finished products and canned food from this fish. For transportation, shock freezing technology is usually used, which allows preserving all the useful substances in the fish.

In the trading network, the sole can be sold either whole or in the form of a fillet. Buying a fillet Marine language, be careful, there are cases when pangasius fillet is sold under its guise, although the plates of its fillet are narrower.

When choosing a fish, pay attention to the gills, they should be rich red, the scales, which should fit snugly against the carcass, and the smell, it should be fresh and not very fishy. When touching fresh or chilled fish, it should be elastic.

The benefits and harms of fish

In many countries, this fish is a valuable product, it is difficult to find a restaurant whose menu would not include dishes from Marine language. Compared to flounder, Sole meat has a more delicate taste., moderately fatty, and there are practically no bones in it. But given that sole contains many useful components, it is still impossible to talk about the indisputable usefulness of this fish. What are the contraindications for the use of this product?

Immediately disturbing is the fact that sole banned for consumption in some countries North America and in some European countries.

The fact is that this fish is saturated with a high content of poisons, heavy metals, bacteria and hormones. This happens because the Vietnamese Mekong River, in which this fish is mostly bred, is considered almost the most polluted river on the planet. The polluted waters of chemical and other plants, sewage, and water with mineral fertilizers from the fields merge into this river. And for the rapid growth of fish, hormones are imported from China, which are administered to females. The composition of these hormones is not disclosed, therefore, it is not worth talking about its safety.

It is noted that the use of fish of such production contributes to damage to the liver, other internal organs and blood diseases. Therefore, before buying this fish, you should ask about the place of its cultivation.

Sea language in cooking

In my kitchen with Maritime language You can safely experiment, from it you can cook dishes from the simplest to the most sophisticated. The fillet of this fish goes well with many sauces, including wine ones. Basically, this fish is fried and baked. The choice of the prepared dish mainly depends on the size of the fish. So, small fish can be deep-fried whole. Medium-sized fish can be grilled or pan-fried, dipped in batter or breadcrumbs, or boiled in a double boiler. With large fish, the possibilities, of course, expand.

Tender fillet before baking can be rolled up with stuffing or put in a stewpan for baking in layers alternating fish, mushrooms and potatoes. And an ear out Marine language it turns out not very good, because. lack of bones makes it not very rich.

A classic Italian dish is the sole cooked in white wine with strong marsala. In the cuisine of Catalan Spain, this fish is fried, and a sauce is prepared for the fish in olive oil from mashed tomatoes, onions, garlic, almonds, chili peppers and sweet peppers. In England, sole is fried in butter, served with french fries. The Parisian restaurant "Maxim" will offer you in its menu a dish from the sole "Alber" - the fillet is fried in breadcrumbs and flavored with dry vermouth, served with the same name "Alber" sauce.

A dish of this fish "home-style" it will turn out if boiled fish is served with champignon mushrooms and shallots, along with a sauce made from white wine and lemon.

To cook "Doa", you need to bread the sole fillet in flour and fry in vegetable oil, fish is served with butter sauce, cucumbers, lemon and parsley.

"A la Saint-Germain" is prepared as follows: roll the fillet of the Sole tongue into rolls, fastening with a bamboo toothpick, sprinkle lightly with lemon juice, boil the rolls in meat broth, adding white wine to it, rolls are served with butter-wine sauce.

"Veronica" it will turn out if the fillet Marine language, poached in white wine, baked in white sauce, the dish is decorated with white seedless grapes.

Besides that Sole very tasty fish with a delicate aroma inherent only to it, it is also an excellent option for cooking diet meals. The calorie content of this fish is less than 100 kcal, the protein content is 15-20%, fat - 0.1 - 1.5%.

Sea language for weight loss

Those who want to lose weight can include in their permanent menu a dish from the sole with shrimp and rice. For this you will need: fillet Marine language- 300gr.; oblong parboild rice (which takes 8 minutes to cook) - 125g; lemon juice - 1 tbsp. spoon; dry white wine - 100 ml; shrimp - 80g; green onion, sweet pepper, salt, ground pepper.

Rinse green onions and cut into small oblique strips. Rinse the fish fillet under running water, dry, dip evenly on each side in lemon juice and leave to soak for two minutes. Then salt and pepper to taste. Pour wine into a heated pan and put peeled shrimp, fillet and onion, simmer for about 10 minutes. Separately, cook rice according to the cooking method indicated on the package. Before serving, put the rice on a plate, and put the cooked shrimp fillet on top of it.

As you can see, cook fish Sole It is not difficult at all, the main thing is to find a high-quality and fresh product.

European salt is a breathtakingly tasty fish, from which you can cook a huge number of dishes. Among the people, it is much better known as the language of the sea or fish-salt. It is fried, stewed, baked, served with vegetables and potatoes. Read what appetizing can be made from this fish.

How to cook sole

Experts say that this fish is incredibly useful for the body. It is flat, small in size, covered with small hard scales, gray with brown tint. On sale it is found fresh, frozen, and sometimes salted, smoked and dried. The meat of the tongue is nutritious, juicy and tender. The pangasius sea fish is very similar to salt and many people cannot even tell them apart. There are several subtleties, knowing which, you will always prepare the language correctly:

1. If you bought frozen fish, defrost it at the bottom of the refrigerator or in ice water. The use of a microwave or boiling water is unacceptable. Otherwise, a larger percentage of useful properties she will lose.
2. It is not necessary to defrost the fillet completely, but to a state at which it is comfortable to cut it with a knife. Fish slices are ground with salt, pepper, and then subjected to heat treatment.
3. Preparation of European salt is carried out according to different technologies. If you are going to fry fish, do it quickly and in a well-heated pan.
4. Fillet can be breaded in breadcrumbs, flour, batter. When frying with the lid open, an appetizing crust forms on it, and if you close it, the pieces will be juicier.
5. Fish harmonizes perfectly with butter and citrus juice sauces and any side dishes.

Recipes with sole

The list of dishes that you can make from this fish is huge and includes both everyday options and festive ones. It is cooked whole, in pieces, in a frying pan, in a slow cooker, in an oven and microwave ovens. There are dishes from the sole with the addition of potatoes and other vegetables. Cutlets are made from fish, they are added to salads, hearty pastries. Have no idea what to cook from the sea tongue? Take advantage the best recipes.

Sole tongue in batter

• Cooking time: 35 min.
• Servings: 3 persons.
• Calories: 1521 kcal.
• Purpose: lunch, dinner.
• Kitchen: home.

One of the simplest is the recipe for sole, fried in a pan in batter. It is difficult to imagine a dish that would be prepared faster than this. Sea tongue in batter is ideal for any side dish. You can serve it with mashed potatoes, crumbly boiled rice, or just fresh vegetables. Liquid dough (batter) is made from flour, eggs and milk. You can replace the latter with cream if you wish.

Ingredients:

• fillet of European salt - 3 pcs.;
• breadcrumbs - 4.5 tablespoons;
• vegetable oil - two thirds of a glass;
• milk - 75 ml;
• flour - 4.5 tbsp. l.;
• eggs - 3 pcs.;
• salt - 0.5 tsp;
• ground pepper - two pinches.

Cooking method:

1. Beat the eggs diligently and for a long time so that foam forms on them and the batter turns out to be magnificent.
2. Slowly add milk. Pour in salt, pepper.
3. Gradually introduce flour and crackers. Stir thoroughly.
4. Rinse the fillet, cut into portions.
5. Heat oil in a frying pan. Dip each piece of fish into the breading and immediately place on it.
6. Grill on each side for about seven minutes.

Sea tongue in the oven

1. Cooking time: 45 min.
2. Number of servings: 6 persons.
3. Calories: 3728 kcal.
4. Purpose: holiday, dinner.
5. Cuisine: American.
6. Difficulty of preparation: easy.

If you are puzzled by how to cook sole fillet, take the following recipe into service. It offers to bake fish in the oven. It turns out very appetizing, amazingly juicy. The sole in the oven is baked under a ruddy cheese crust, which makes it look amazing in the photo. Such fish without hesitation can be served on festive table.

Ingredients:

• fillet of European salt - 6 pcs.;
• lemon juice - 2 tbsp. l.;
• dried paprika - 1 tsp;
• coriander - 2 pinches;
• ground black pepper, salt;
• breadcrumbs - 2 tablespoons;
• vegetable oil - 2 tbsp. l.;
• Parmesan cheese - 400 g.

Cooking method:

1. Wash each fillet, rub with salt, pepper, paprika. Pour vegetable oil. Leave to marinate for a quarter of an hour.
2. Set the oven to preheat to 200 degrees. Line a baking sheet with foil.
3. Grate the cheese coarsely. Stir in coriander, breadcrumbs, lemon juice. Pepper.
4. Put the fish on a baking sheet, sprinkle with cheese and spices. It will take a quarter of an hour to bake it.

Sea tongue cutlets

• Cooking time: 65 min.
• Servings: 16 persons.
• Calories: 4836 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.

To impress loved ones unusual dish, make cutlets from the sole. They are incredibly tender and juicy. These cutlets should be presented with mashed potatoes or other side dish, garnished with a few sprigs of fresh herbs. If you learn how to cook cutlets step by step, you can always provide your family with a delicious and satisfying lunch. You'll see, they will definitely ask for more.

Ingredients:

• fillet of European salt - 1.5 kg;
• flour - 10 tbsp. l.;
• vegetable oil;
• pepper, fish seasoning, salt;
• bulbs - 2 large;
• eggs - 2 pcs.

Cooking method:

1. Rinse the fish, cut into medium pieces. Pass it and the onion through a meat grinder.
2. Salt, pepper and seasoning, eggs, add half the flour to the minced meat. Mix thoroughly.
3. Heat up some vegetable oil in a frying pan. Form patties with wet hands and coat in the remaining flour. Spread over skillet and fry until golden brown (about 10 minutes per side).
4. Dry the finished cutlets before serving on a paper towel so that they are not too greasy.

Sea language in a slow cooker

• Cooking time: 75 min.
• Number of servings: 6 persons.
• Calories: 2173 kcal.
• Purpose: lunch, dinner.
• Kitchen: home.
• Difficulty of preparation: medium.

Thanks to modern kitchen appliances, the range of dishes that housewives can cook has expanded significantly. For example, it is very easy to make sole in a slow cooker. Words cannot express how delicious and appetizing it is. The fish is so soft that it instantly melts in your mouth. If you have a slow cooker, be sure to remember how to cook salt with it.

Ingredients:

• European salt - 1 kg;
• carrots - 4 pcs.;
• salt, spices;
• onions - 2 pcs.;
• lemon juice - 2 tablespoons;
• mayonnaise - 4 tbsp. l.

Cooking method:

1. Wash, clean and cut the fish. Cut into pieces. Rub with salt, seasonings, pepper, lemon juice. Leave for approximately 20 minutes.
2. Peel and chop onions and carrots. Fry for 20 minutes on "Baking".
3. Put the fish in a bowl, grease with mayonnaise.
4. Turn on "Stew" and cook the fish for 40 minutes.

Fried sole

• Cooking time: 55 min.
• Number of servings: 8 persons.
• Calories: 2836 kcal.
• Purpose: lunch, dinner.
• Kitchen: home.
• Difficulty of preparation: easy.

Fried sole is very tasty and nutritious. This dish is prepared quickly, it will take less than an hour to make a huge number of pieces. It is worth noting that there are a lot of calories in fish, because it is fried in a pan with the addition of a large amount of oil. Those people who watch their figure are not recommended to eat it for dinner and combine it with heavy side dishes.

Ingredients:

• fillet of European salt - 4 pcs.;
• pepper, salt;
• onions - 2 pcs.;
• hard cheese - 50 g;
• butter - 50 g.

Cooking method:

1. Wash the fish, cut into portions, rub with pepper and salt.
2. Melt the butter in a frying pan over medium heat.
3. Add fish and fry for 10 minutes on each side.
4. Add peeled and diced onion. Cook until it turns golden.
5. Serve the fish on an onion pillow, sprinkled with grated cheese.

Sole pie

• Cooking time: 255 min.
• Servings: 5 persons.
• Calories: 4315 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: high.

The recipe for a sole pie is by no means the easiest, but it turns out such pastries are simply amazing. Yeast dough rises well, comes out lush and airy. If you want to try baking that will be really unusual, try making this fish pie. You will definitely be very pleased with the result.

Ingredients:

• European salt - 750 g;
• ground black pepper - a couple of pinches;
• potatoes - 0.5 kg;
• curry - a quarter of a teaspoon;
• salt - 1 tablespoon;
• dried basil - 0.5 tsp;
• vegetable oil - 4 tbsp. l.;
• dried dill - 0.5 tsp;
• milk - 125 ml;
• flour - 2.5-3 cups;
• water - 125 ml;
• instant yeast - 1 tbsp. l.;
• sugar - 1 tbsp. l.

Cooking method:

1. Wash potatoes, peel and grate coarsely. Fill with cold water and leave for half an hour. Then cook until half cooked.
2. Wash the fish, cut into small cubes. Mix with potatoes, 0.5 tbsp. l. salt, 1.5 tbsp. l. vegetable oil, dill, basil, curry, pepper.
3. Heat milk, water, sugar, remaining salt and vegetable oil. Enter the yeast and about a glass of flour. Leave warm to approach. Mix flour three times.
4. Separate a little more than half from the dough. Roll out the cake. It should lie in shape and form sides.
5. Spread the filling over the dough. From the rest, make a second cake, cover the cake with it and pinch the edges. Make a small slit in the center to allow air to escape.
6. Lubricate egg yolk and cook in an oven preheated to 180 degrees for about an hour.

Sea tongue with vegetables

• Cooking time: 45 min.
• Servings: 5 persons.
• Calories: 2193 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

If you put out the sole with vegetables, you will get a dish that does not even need to be served with a side dish. The fish comes out very fragrant and bright, looks amazing in the photo. It is saturated with vegetable juices, becomes soft. The most interesting thing is that it takes a minimum amount of time to cook this culinary masterpiece. Be sure to read how to cook salt with vegetables.

Ingredients:

• sea ​​tongue - 0.5 kg;
• salt;
• Bulgarian pepper - 1 pc.;
• olive oil - 2 tbsp. l.;
• pitted black olives - 15 pcs.;
• lemon zest - 1 tbsp. l.;
• tomatoes - 2 pcs.;
• lemon juice - 0.5 tbsp. l.;
• zucchini - 1 pc.;
• onion - 1 small head;
• parsley - half a bunch;
• garlic - 1 clove;
• ground paprika- 0.5 tsp;
• ground chili - a pinch;
• zira - 0.5 tsp;
• coriander - 0.5 tsp

Cooking method:

1. Mix coriander with paprika, lemon zest, chili, cumin. Grate the onion, crush the garlic, chop the parsley and add to the spices. Salt, pour olive oil and lemon juice, mix.
2. Cut the fish into large pieces. Salt. Wipe each with a mixture of spices. Leave for 15 minutes.
3. Pour olive oil into a saucepan. Cut the tomatoes into slices, zucchini into slices, pepper into strips. Put the vegetables in a saucepan. Fry for 5 minutes, stirring all the time.
4. Add whole olives and remaining seasoning mixture. Stir. Reduce heat to low and cook for 5 minutes.
5. Heat vegetable oil in a frying pan. Lay out the fish. Fry for 5 minutes without a lid. Turn over, put the vegetables from the saucepan on top and cover with a lid. Simmer for a quarter of an hour.

Sea tongue with potatoes

• Cooking time: 95 min.
• Servings: 4 persons.
• Calories: 1933 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Having made sole with potatoes, you will provide yourself with both the main course and the side dish at once. This is a very nutritious meal that can be served both for lunch and dinner. There are no specific recommendations regarding the spices used in the recipe. You can use any that you think goes well with the fish. Serve hot, garnished with fresh parsley sprigs.

Ingredients:

• European salt - 0.5 kg;
• seasonings - at your discretion;
• potatoes - 0.5 kg;
• salt pepper;
• hard cheese - 150 grams.

Cooking method:

1. While the fish is defrosting, preheat the oven to 200 degrees.
2. Peel the potatoes, cut into thin circles. Place half in a baking dish. Sprinkle with salt, spices, pepper.
3. Put the fish cut into portions on top. Salt, pepper, sprinkle with spices.
4. Spread the remaining potatoes on top, salt again. Sprinkle with grated cheese.
5. Put the dish with the products in the oven and bake for 40-50 minutes.

Sea tongue salad

• Cooking time: 25 min.
• Servings: 12 persons.
• Calories: 2232 kcal.
• Purpose: lunch, dinner.
• Cuisine: Mediterranean.
• Difficulty of preparation: easy.

Salt is often used as a component of salads because it has a pronounced taste. As a rule, snacks with her look great in the photo. A variety of vegetables, fruits, legumes are added to the sole salad. Vegetable oils, mayonnaise, sour cream can be used as a dressing. The composition of the following salad includes light ingredients, so it comes out low in calories.

Ingredients:

• European salt (fillet) - 0.8 kg;
• pepper, salt;
• spinach leaves - 0.4 kg;
• eggs - 2 pcs.;
• lemon juice - 100 ml;
• carrot - 2 pcs.;
• vegetable oil - 100 ml;
• canned green peas - 120 g;
• sour cream - 100 ml.

Cooking method:

1. Wash the fish, dry it. Cut into small pieces. Rub with salt and pepper, fry in vegetable oil until golden brown.
2. Wash the spinach, cook for 5 minutes in boiling water, drain in a colander. When it drains, cut into thin strips.
3. Peel the carrots, grate coarsely.
4. Hard boil the eggs. Let them cool and clean. Cut into small pieces.
5. Mix all the products with peas, salt and pepper.
6. Dress the salad with a mixture of sour cream and lemon juice.

sole in foil

• Cooking time: 35 min.
• Servings: 2 persons.
• Calories: 1935 kcal.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

You can bake sole in foil, and not just on a baking sheet. The fillet is even juicier and more aromatic. This recipe suggests cooking fish with mushrooms. The combination is unusual, but the taste is simply wonderful. You can add any seasonings, but European salt is good on its own, just salt and pepper. Learn how to prepare a European salt in a foil envelope.

Ingredients:

• sea ​​tongue fillet - 2 pcs.;
• pepper, salt;
• fresh champignons - 0.2 kg;
• onion - 1 pc.;
• vegetable oil - 30 ml;
• lemon juice - 1 tbsp. l.

Cooking method:

1. Wash and mushrooms, onions. Cut mushrooms into thin slices. Onion cut into small cubes. Fry food in vegetable oil.
2. Rub the fish with pepper, salt, pour lemon juice. Place one fillet on big leaf foil.
3. Put a mixture of onions and mushrooms on the fish. Cover with the second fillet.
4. Wrap the foil, pinch the edges tightly so that the juice does not leak during cooking
5. The fish is supposed to be baked in an oven heated to 200 degrees for 20 minutes. Serve in foil, carefully unfolding the edges.

Video

Fish Sole from Vietnam

The sole fillet is similar in appearance to the pangsius fillet, but it has a narrower, leaf-like shape.

The sole is a delicacy marine fish. There are about 40 genera of Maritime languages. These fish have an elongated, leaf-shaped body. Widespread in tropical and subtropical seas. They are relatively small fish: 19-30 cm in length. Some types of Maritime tongues are even longer. The scientific classification is as follows: class - ray-finned fish, order - flounder, family - saline, genus - Tongues (Solei), species - common sea tongue.

Some ichthyologists consider the Sea language a superfamily and divide them into two families: right-handed (Soleidae) and left-handed (Cynoglossidae).

Why such a name?

The name Sole comes from the Latin language and means "soles" due to some similarity of the shape of the Marine tongues to the shoe sole. The term "sea tongue" was originally used in relation to the Dover halibut, which was supplied from the English city to London restaurants. This fish was available only to the local nobility. Subsequently, other species of this genus of flatfish, which have an elongated, leaf-like shape, began to be called the Sea tongue. Also, earlier it was called big-eyed sole, deep sea tongue, etc.

Sometimes the Sole is shortly slanged as "Salt Fish", from the word Sole, which is present in all the names of flounder fish. Specialists sometimes even use the word "salt" in relation to the families of flounders.

Properties and quality

Sea tongue fish have an elongated, leaf-shaped shape. The color of the scales on the upper side is dark gray, and the scales themselves are not rigid. On the underside, where the fish is in contact with the seabed, the scales are lighter and rougher. It is supplied to the trading network as a whole and in the form of fillets. The fillet of the sole is similar to the fillet of pangasius, but its fillet plates are narrow.
Although the sole belongs to the flounder family, it has more delicate taste. Meat has few bones.

Fresh or chilled (not to be confused with frozen) fish should be firm to the touch. The gills should be a rich red color, and the scales should fit snugly against the skin. The smell should be fresh, not overly fishy.

Fish sole is sometimes smoked. Use both cold and hot smoking. In addition, it is dried.

100 g fish fillet contains the following substances in significant quantities: fats - 2.37 g, proteins - 15.24 g, cholesterol - 56 mg, sodium - 363 mg, phosphorus - 309 mg, potassium - 197 mg, calcium - 25 mg, magnesium - 22 mg.
In addition, it contains iron, zinc, selenium, copper, vitamins B1, B2, B3, B5, B6, B9, B12, A, E, D, K. There are no carbohydrates.

Mining sole in Vietnam

It is more difficult to get the Sole tongue than to grow the mentioned pangasius. This requires expensive fishing boats or at least large motor boats. In 2008, due to the rise in the cost of motor fuel, many Vietnamese fishermen refused to fish in the sea. In 2009, coastal fishing began to recover, including the real Sea tongue.

Sole tongues live on the continental shelf at a depth of 20-85 m almost along the entire Vietnamese coast of the South China Sea. Like flounders, they often lie on the bottom and therefore both eyes are on the same side - up from the bottom. Caught by bottom trawls. According to FAO reports, the annual catch of the sole in the area of ​​the entire Southeast Asia reaches 30 thousand tons.
It is supplied to retail chains fresh, frozen and salted-dried. In Vietnam, manufacturers make many types of semi-finished products from the Sea language.

An even more famous marine fish caught off the coast of Vietnam is tuna. Other species: anchovy, mackerel, halibut.

The sole is nocturnal. It can be caught at night with fishing gear from sandy beaches and from boats in the depths of its habitat.

Cooking Sole

Butter fish should be cut as follows:
Remove the scales and remove the tough skin from the fish. To do this, make incisions at the base of the tail and then sharply pull the skin towards the head of the fish (some sophisticated cooks advise leaving the skin on because it allows the pieces of fish to keep their shape). Next, cut off the hard part of the fins and the tail fin. Take out the gills and innards.
If you make a fillet, then you still need to cut off the head with an oblique cut in order to simultaneously open the abdomen. Then make an incision with a knife along the spine and separate the fillet.

The sole, due to the characteristics of its meat, needs quick, gentle heat treatment methods. When exposed to high temperatures longer than necessary, the meat breaks into pieces.

Small fish of the sole are deep-fried whole, medium-sized fish are steamed, then pan-fried or grilled. Larger fish are stewed in broth or fried. Stuffed fish is stewed or baked in the oven. The fillet is stewed and served with sauce or rolled in breadcrumbs and fried. It is good to sprinkle the fillet with olive oil beforehand, and before serving, add a little lemon juice and finely chopped parsley. As a side dish, vegetables are suitable for any fish, stewed tomatoes and eggplants are suitable for sole.
Spicy seasonings drown out the delicate taste of the Sole. In contrast, aromatic herbs go well with sole dishes, such as marjoram and basil. In addition, this fish is seasoned with salt, pepper, lemon juice, dill, parsley and nutmeg, pine nuts, and a creamy sauce. Doesn't like garlic.

Sea tongue rolls are made with various fillings. The composition of the filling is approximately the same as for other marine fish. It is better to roll the rolls with the tail (narrow) part outward. Rolled rolls with filling are baked or steamed.

Australian sole recipe

Ingredients for 4 people: fish fillet 700 gr Sole, one and a half cups of boiling water, a third cup of chopped green onions, 2 tablespoons of lemon juice, about 3/4 teaspoon of salt. Sauce: 1 cup orange juice, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons runny honey, 1 teaspoon grated orange peel, 1 tsp. grated lemon zest, 1 tsp mustard, 1 cup orange slices, 1 cup seedless green grapes, cut in half, fresh mint leaves.

Cooking. Roll the Sole fillet into a roll and fix with thin sticks (for example, toothpicks). Place in a shallow small saucepan. Pour in boiling water, add onion, lemon juice and salt. Cook with the lid closed for 8 minutes.
If cooking in a microwave oven, put the fish in a heat-resistant material pan and place it in the oven cavity. Sprinkle with lemon juice and salt. Turn the microwave on high for 5 to 7 minutes, or until the fish starts to flake when you pick it up with a fork.
In a small saucepan, combine orange juice, starch, honey, orange and lemon zest, and mustard. Cook over low heat, stirring constantly. Add orange slices and grapes. Pour this sauce over the finished Sole fillet and sprinkle with mint leaves.

Recipe "Sea tongue in red wine"

For those who do not want to try Asian recipes, European is given. Since Sea tongues belong to the order of flounders, you can use traditional recipe"flounder in red wine".
Ingredients: 600 gr fish sole, 1 glass of red table wine, 1 table. a spoonful of flour, 800 gr potatoes, 1 pc. parsley and 1 pc. onions, 4 pcs. cloves, 2 table. tablespoons of oil, ground black pepper, bay leaf.
Cooking:
Put peeled, washed and chopped parsley and onion on the bottom of the pan, add 4 pcs. cloves, ground black pepper and bay leaf. On them put the Sea tongue, cut into pieces, salt, pour red table wine and a glass of broth or water. Close the pot with a lid and cook for 15-20 minutes.
When the fish is ready, pour the broth into another pan, put on fire and boil until it remains about a glass. Put an incomplete table in it. a spoonful of flour mixed with the same amount of butter. Boil, stirring, for another 3-4 minutes. Got fish sauce. Remove it from the heat, put a piece of butter in it and stir, add salt and strain.
If the fish will be cooked without wine, then add a teaspoon of lemon juice or diluted citric acid to the finished sauce.
Put the finished Sole on a warmed dish, garnish with boiled whole potatoes and pour over the resulting sauce.