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Methods of cooking Catfish

Relatives of the catfish, for example, the black catfish (Ictalurus melas), now live in the Central and southern regions of Italy. Channel catfish (Ictalurus punctatus) settled in South-East England. These small, hardy and unpretentious, but delicious som bred mainly in America and in the South of Russia. The average length of catfish is about 35 cm on sale the meat usually comes in the form of a fillet. In cooking there are many ways to cook: simply fry in oil or baked in the oven with vegetables. Very tasty, this fish is cooked with fruit and spicy sauce as in the recipe.


vegetable oil 2 eggs Limon juice parsley greens,

ground black pepper, salt to taste.

For the sauce:

1 Cup of walnut kernels ½ slice of stale white bread (without crust) garlic 4-5 cloves 3 tbsp sunflower oil 2-3 tbsp vinegar


Rinse and clean catfish. Pieces cut into a thickness of about 1 ½ -2 see Salt and pepper and let stand 15-30 minutes, roll in flour and then fry in well heated oil. Ready to lay the fish on the edges of the dish, Sprinkle finely chopped parsley and sprinkle with lemon juice. Cooking sauce: shelled walnuts pound, and dozavirusny and squeezed bread slices, crushed garlic, sunflower oil and vinegar. Mixture stir well and dilute with warm water to make the sauce turned out a moderate density. Sauce beat well and spread on the middle of the meal with fish. Cook hard-boiled eggs, each cut into 4 pieces, spread out between the fish pieces and salt.

Cooking time — 40 minutes.


Catfish fillet cut into portions, put in a saucepan with sliced carrots, celery and onions, add a little butter and aromatic greens, pour the wine and fish broth and pripuskayut. Ready to fish take out.

Passer flour in butter, add curry and injected into the juice, which took the fish. Wipe the sauce is ready, season with butter and strain through a sieve. Poached fish are placed on rice cooked in the Indian way, pour the sauce, sprinkle with finely chopped parsley.

Preparation of rice. Classified and rinsed rice is poured into a large amount of salted boiling water, cook 15 minutes, throws in a colander and allow to drain. Then shift the rice in a pot, mix with butter and heated it in the oven for 5-10 minutes.

Onion peel and cut into small cubes. Clean apples, divide into quarters and cut into slices. Sorrel rinse in a sieve, to drain, chili pepper clean, both cut into strips. Wash the fish, dry with napkin, lightly salt and pepper. In a large steamer for fish bring to boil ¼ liter of water with the wine, mustard seeds and pepper. Grease fish fillet with vegetable oil and put on the grill steamer. Cook covered over boiling broth for 8-10 minutes. Wrap the fish and aluminum foil and keep hot in the oven at a temperature of 75 degrees. Butter in a frying pan over medium heat. Stew in it, inverting, onions and apples for about 6 minutes. To add to it 1/8 liter of broth from the steamer and boil for a bit. Add to them the cream and mustard, bring to a boil. Sauce salt and pepper. Half julienne of sorrel and chili stir. Sauce, pour these. Sauce fillet, sprinkle with the remaining sorrel and chilli.

Side dish: boiled potatoes.

Drinks: beer or tart cider.