Brown trout fish

Brown trout fish or otherwise kemzha belongs to the Salmon family. Depending on the subspecies, the size of adults can vary from 30-70 centimeters in length with a weight of one to five kilograms. The largest brown trout fish (some subspecies) sometimes reach a weight of up to 24 kilograms, and lengths up to 117 centimeters.

As you know, in terms of its culinary and nutritional qualities, brown trout fish is almost as good as animal meat, and in some cases even surpasses this product. This concerns the easy absorption of the cape of brown trout, which is due to the important advantage of this fish. The calorie content of brown trout fish is about 104 kcal per hundred grams of meat.

The meat of brown trout fish is quite tender due to intermuscular layers of fat, the number and location of which of individual areas of the fish carcass is not constant and may depend on the period of its life. In addition, despite the fact that brown trout meat is not as fatty as salmon, it is still unusually tasty.

Meanwhile, large individuals of brown trout fish with moderate saline are impregnated with their own fat, in the process acquiring a special taste - the meat ripens, becoming one of the best gastronomic delicacies. Basically, small-salted meat of brown trout fish is used by chefs in the manufacture of cold snacks, various multicomponent salads, as well as many other dishes.

No less interesting and valuable from a culinary point of view is the boiled brown trout fish, for the preparation of which it is best to take the largest and fattest individuals - they are cut into parts, poured with salt water, and then boiled over minimal heat. Baked potatoes or wild garlic salad are perfect for hot boiled brown trout fish, while fried mushrooms or grated horseradish with vinegar can be served cold.

The gastronomic qualities of brown trout fish cooked on a spit are highly appreciated. For this purpose fish is cut into large pieces, sprinkled with salt and ground allspice, then kept over hot coals and turned periodically, watered with melted butter. It is recommended to eat this unusually appetising dish with fresh feather onions.

In addition, brown trout fish produce a filling or jellyfish that is excellent in taste and appearance. When smoked, brown trout fish are also good, both cold and hot. A rather refined dish is brown trout fish, which is baked in an oven in mustard with breadcrumbs.