Fish dishes in posts and holidays

During the time of Christ, the fish was a favorite food of the Israelis, many fishermen were engaged in fishing in the Galilee Sea. The Savior saturated five thousand people with two fish, creating a miracle (see Matt. 14, 14-22). The Savior ate the fish with the disciples, having appeared to them after his resurrection (see Mark 16, 41-43). The apostles, the chosen disciples of their own, calls Christ the “catchers of the people” (see Matthew 4, 19; Mark 1, 17), and the Kingdom of Heaven - “a net thrown into the sea and captured fish of all kinds” (see Matthew 13 , 47). Therefore, it is difficult to imagine an Orthodox meal without fish dishes.

And meanwhile, the fish is not so easy to cook - it can be overdried, overpowered, it can burn, so it should be cooked with great attention. For frying, fatty fish varieties (halibus, tooth, flounder) are more suitable. So that the fish does not lose his juiciness, it must first be quickly fryed on high heat - steaks or entirely in panic, and then on average until cooked, without covering the lid.

If there are a lot of bones in the carcass, for example, in a pike or karas, it is better to stew such a fish so that the bones are softened, or prepare homemade canned goods from it. For sushi and salads, tuna, slightly salted salmon, salmon, keta are suitable. We also propose to learn how to salt salmon varieties and herring without preservatives. This will save and make your food more healthy.

In the process of compiling the book, several options for cooking fish dishes were tested and the optimal were presented as a result.

The book is built as follows: first we step by step telling how to prepare a dish for the days when the church charter is allowed fish, and then we give the recipe for infinite days.