Chebak fish is an excellent source of easily digestible protein and other micronutrients such as iodine, phosphorus, calcium. In Siberia, this fish is very popular and is often present in different forms on the tables of both avid fishermen and just lovers of fish dishes.

Chebak - what kind of fish

The answer to the question of what kind of fish a chebak is and what it looks like is quite simple if you recognize its second name - “Siberian roach”. This is a representative of cyprinids, which lives in artificial and natural water bodies of the Urals and Siberia, not counting mountain rivers with a very fast flow.

Chebak has much in common with roach: a silver color sparkling in the sun, above the lateral line, begins to smoothly turn into a gray-green-blue color with low tide, and the mass of a flattened body with a pointed head does not exceed 700 g. Since the subspecies are very fertile, it is mined in industrial scale. The fish diet consists mainly of algae, mollusks and insect larvae.

Fried fish in a pan

The recipe for a fish chebak in a pan is very simple and requires a minimum of products. The main difficulty consists only in cleaning the catch from the scales. Although when buying in the market, you can ask the fish to be cleaned on site.

Ingredients for making fried Siberian roach:

  • 2 kg of fish;
  • 300 g flour;
  • 2 onions;
  • 70 ml of sunflower oil;
  • ground pepper and salt.

Cooking method:

  1. The cleaned and gutted fish is well dried with a cloth.
  2. Chebak salted, crumbled in flour and laid out in hot oil.
  3. When the browned side is on top, the chebak is crushed with chopped onions.
  4. Then the roach turns over again and sprinkles with pepper.

Oven baking recipe

Oven-baked chebak is low-calorie and ideal for diet food.

To prepare a delicious dinner for the whole family, you will need:

  • 1 kg of roach;
  • 8 potato tubers;
  • 400 ml sour cream;
  • 200 g of cheese;
  • bulb;
  • ½ lemon;
  • salt and pepper.

The sequence of actions:

  1. The chebak is cleaned, gutted, freed from the heads, fins and large bones.
  2. Fillet pieces are cut into pieces with a width of 5 cm.
  3. Juice is squeezed out from ½ lemon.
  4. Fish pieces are salted, seasoned, sprinkled with lemon juice and sent to the cold for 30 minutes.
  5. The vegetables are peeled, after which the potatoes are cut into slices, and the onion into half rings.
  6. Cheese is grated.
  7. Prepared ingredients: potatoes, fish and onions are laid out in layers oiled in layers.
  8. Vegetables are pre-salted.
  9. The top layer is covered with sour cream, after which the form is sent to the oven, heated to 170 ℃ for 50 minutes.
  10. 10 minutes before the completion of baking, the dish is crushed with cheese chips.

How to wilt fish chebak

Sun-dried Siberian roach is a delicacy for the summer season, which is eaten much faster than it is prepared.

To enjoy a dried fish, you need:

  • 1.5 kg gutted fish chebak;
  • 5 times less salt.

The method of preparation consists in the following steps:

  1. The fish’s belly rips open and the entrails are removed.
  2. Prepared chebak well washed.
  3. Each fish inside and out is rubbed with salt.
  4. Prepared roach is placed in a container, which is covered with a lid and left for a day at room temperature.
  5. After the specified time, the fish flips to the other side so that the salt is distributed evenly, and left for another same amount of time.
  6. Then the procedure is repeated again.
  7. When the salting process is completed, the brine is drained, and the fish is washed and filled with clean water.
  8. After half an hour, the water changes to fresh.
  9. After 30 minutes, the chebak is laid out on the grill, where toothpicks are inserted into the abdomen, and paper clips are threaded around the eyes.
  10. Siberian roach is hung out in a well-ventilated area, covered with gauze and dried for a week.

Steamed in a slow cooker

A fish rich in protein, calcium and iron, which has a high nutritional value, may lose some of its nutrients as a result of frying or baking. To avoid this, you can use the steaming method.

Before you cook fish chebak in a slow cooker, you must have at hand:

  • 1 kg of fish;
  • a slice of ginger;
  • 3 sprigs of celery;
  • 10 ml of soy sauce;
  • some olive oil;
  • 2 cloves of garlic;
  • salt pepper.

A step-by-step cooking instruction is the following algorithm of actions:

  1. At the cleaned fish, the abdomens are ripped open, the entrails are removed, the heads and fins are removed.
  2. Next, the ridge and large bones are removed, so that sirloin pieces are obtained, which are soaked in salt and ground pepper.
  3. Ginger rubs on a grater.
  4. Garlic is crushed, and celery is chopped finely.
  5. Dressing is prepared from ginger, garlic and celery.
  6. Soaked in salt and pepper, the fish is laid out in a container covered with foil for steaming, poured with oil, soy sauce and evenly coated with dressing.
  7. A little water is poured into the multicooker bowl, a tank with fish is installed, after which the cooking process begins in the “Steamed” mode with a time of 20 minutes.

Salting fish chebak

To pickle a fish, you need:

  • 2 kg of fish;
  • 200-300 g of salt, depending on taste preferences;
  • spicy spices.

The progress of the work consists of the following manipulations:

  1. Fresh or thawed fish at room temperature is washed.
  2. A clean container for salting is prepared, along the bottom of which salt is distributed as a pillow.
  3. Next, the first layer of fish is laid, sprinkled with salt crystals and a small amount of spices.
  4. Thus, the entire Siberian roach is laid out.
  5. The last layer is also sprinkled with salt, after which the container is placed in a cool place for 2 days.
  6. After the specified time, the chebak is soaked for an hour or two so that the dried fish does not turn out to be too salty.
  7. Dried chebak wrapped in gauze in a well-ventilated area. The process takes 2 days.

Rich ear

From river fish in the amount of 600 g, you can cook a very tasty and fragrant soup.

In addition to the main product, you need:

  • 4 potato tubers;
  • 30 g of millet;
  • bulb;
  • 3-4 branches of dill;
  • Bay leaf;
  • salt and seasoning.

To serve a delicious and rich fish soup from a dietary and nutrient-rich river product to the dinner table:

  1. The fish is cleaned, gutted and sent to a pan with salted water, which has just boiled.
  2. Quite large pieces are prepared from vegetables.
  3. After ¼ hour, the chebak is removed from the pan and laid out on a plate.
  4. The broth is filtered, after which vegetables, herbs and bay leaves are sent to it.
  5. After 10 minutes, millet is poured into the soup.
  6. After 15 minutes, the ear is poured on plates where slices of boiled Siberian roach are already laid out.

Chebak is an excellent river fish, which contains only 100 kcal per 100 g, which makes it an ideal product for a diet menu.

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