How many minutes to cook sea fish. How to cook fish: some tips

Great question! I looked through it before cooking the fish, and then I became convinced that not everything was written in the answers and that there was information that did not correspond to reality at all..

I'll start in order: mackerel was purchased for salting and cooking, which averaged 700 grams. each.

For those who want it's okay to cook mackerel, if it weighs at least 700 grams, I write the actual result: from 20 to 25 minutes over medium heat.

Otherwise, the fish will not be fully cooked (the flesh is not dense enough), and in the depths of the spine (almost the 2nd third of the back from the head) raw meat will remain.

For those who were interested, bonus): the best recipe for pickling mackerel:

1- for 2 liters of water add 8 tablespoons of salt (without a slide) and 4 tablespoons of sugar (without a slide);

2- also a large bay leaf and 3 good handfuls of onion peels;

3- put on the fire, after boiling, reduce to a minimum and simmer for another 15 minutes;

We put this wealth away in the cold (the fish can be slightly pressed down so that it is completely in brine) and after 3 days we will get this yummy to the table.

Look at the photo below.

It will look about the same as in the picture (if you turn it and change places every day), and it will taste about the same as lightly salted raw smoked fish, which scatters so that only a creaking sound can be heard behind the ears)

And most importantly! After such fish (without preservatives and other chemical crap), you will not want to drink at all, despite its decent absorption)

Enjoy your meal!)

Many housewives often have a question - how many minutes to cook fish? - it is very logical, because the cooking time is different for different fish.

How long should you cook sturgeon, salmon, cod, pike, pollock, hake, pike perch, trout, pink salmon, mackerel, flounder, sterlet, herring, capelin, carp, smelt, catfish? - see the answer to this question below:

sturgeon pieces are boiled for 1 to 2 hours;

boil the salmon for 25-30 minutes;

the cod does not cook for long, 15-20 minutes;

freshwater predatory pike 20-25 minutes;

you need to be very careful not to overcook pollock and mackerel, because they are cooked for only 5-10 minutes;

hake fish is cooked for 25-35 minutes;

pike perch, pink salmon and trout cook very quickly - 10-15 minutes is enough;

flounder, sterlet and herring are ready after 15-20 minutes of cooking;

probably the most popular fish, carp, cooks for 45 minutes, and if you cut it into pieces, it takes 25-30 minutes;

Catfish and capelin are quickly cooked for 10-12 minutes, and smelt fish is the record holder for cooking - 5 minutes is enough for it to be ready.

There are many types of fish and almost every fish has its own cooking time. The main thing is to cook any fish over medium heat; do not bring it to a strong boil, as the fish may lose its taste. Overcooked fish also loses its taste.

How long to cook fish is a controversial question, since each type of fish is cooked differently.

For example, trout and salmon only need to be cooked for 10 minutes. Mackerel cooks even less, it’s only 5-10 minutes.

It is best to cook the fish over very low heat for an average of 20 minutes. Some fish need to be cooked more, some fish can be cooked less.

To prevent the fish from becoming sour during cooking, you can add coarse salt to it and let it stand in the cold before cooking; the salt will remove excess moisture. Then rinse and you can boil or fry without flour in sunflower oil for filling into pies.

If the fish is being prepared for serving as a side dish for the main course, it is good to cook it with the addition of onions, black and allspice and carrots. True, you need to take a little water, and you will have to pour out the broth.

Delicious fish is obtained by boiling it in a small amount of water with the addition of onions, bay leaves and sunflower oil.

And the pan in which the fish is cooked, just like when cooking meat, does not need to be covered with a lid. The boil should be very low.

Boil fish it takes some time.

It all depends on the type of slave. Some fish have juicy and tender meat, while others have tough meat.

If you cook fish when preparing fish soup, then I usually do this until pieces of fish or a whole fish float to the surface of this aromatic and skillfully prepared fish soup - ukha.

• How long should you cook fish?

  Fish is cooked almost the same way as regular meat (beef, pork). And before we talk about cooking time, I want to give some tips on how to cook fish properly:

  • The amount of water in the pan should be small (well, with the exception of fish soup, of course);
  • There should not be any vigorous boiling in the pan;
  • If it boils, then set the fire to the lowest setting and cook the fish under the lid.

  Sturgeon takes a very long time to cook, from 1 to 2 hours.

  The carp needs to be cooked for 45 minutes.

  Salmon should be cooked for 25-30 minutes.

  The cod needs to be cooked for 15-20 minutes.

  The pike should be cooked for 20-25 minutes.

  The hake needs to be cooked for 30 minutes.

  Pike perch should be cooked for 10-12 minutes (after boiling).

  Trout should be cooked for 12-15 minutes.

  Pink salmon will be ready in 12-15 minutes.

  Flounder should be cooked for 15-20 minutes.

  Sterlet for 15-20 minutes (but it is better to steam the fish or cover it, and add salt at the end).

  Catfish takes 10-12 minutes.

  The herring should be cooked for 15 minutes.

  Pollock is cooked for 5-10 minutes (in salted water).

  The capelin should be cooked for 10 minutes.

  Pangasius - 7-10 minutes.

  Mackerel is cooked for 7-10 minutes.

  Smelt - 4-6 minutes.

  How to cook fish correctly - on the grill, on the barbecue, on the grill, over coals, steamed?

  Which fish is best for boiling? What kind of fish should you cook fish soup from?

Everyone understands that there are different fish, different meats, and, accordingly, the time to cook the fish is completely different. Some fish take only a few minutes to cook, but there is also some fish that needs to be cooked for quite a long time.

Somehow I found a site where you can, for fun or to expand your knowledge, see what kind of fish to cook for how long. See here - How long to cook fish. Well, unfortunately, I can’t copy the information on the Big Question so as not to distort it.

I can say that, for example, pink salmon takes 10-15 minutes to cook, and trout takes the same amount of time. Salmon will take you 25-30 minutes. And so on. I am attaching a picture.

Fish is a very tasty product that has taken its place in our daily menu. We cook fish both daily and serve it originally prepared on our holiday table.

And what is important to know is that sea fish, like various seafood, does not like long-term cooking or heat treatment. After this, it will be tough, and its appearance will be lost and its taste will change.

Also, the time for cooking any fish depends on its name (type), as well as the size of its piece of pulp.

And if you poured more water for cooking fish than you should, this will also negatively affect its quality.

Here are the cooking times for some types of fish.



The fish is placed in boiling water, to which salt and a peeled onion (whole or cut in half) have previously been added.

Cook the fish for about ten minutes over medium heat, constantly skimming off the foam. During the cooking process, add chopped herbs at your discretion. If there are no greens, an onion, salt and bay leaf will be enough.

Overcooked fish and fish cooked over high heat are tasteless.

Probably the readiness of the fish can be determined by piercing it with a thin wooden skewer. The difference in cooking time for fish, if it is cooked in a large piece and in small pieces, is two to three times. So, boil pike perch, carp or pike weighing 1 kg for about an hour, and in pieces of 100-150 grams for 15-20 minutes.

True, cooked in a whole piece is considered tastier.

Sturgeon and beluga have the same cooking proportions for small and large pieces: 20-30 minutes for pieces of 100 grams and 1.5 hours for pieces of 0.5 kg.

Cooking pollock and mackerel for a very short time takes just 5-10 minutes.

Cook perch for literally 10 minutes until done; river perch can take five minutes longer.

In general, the following fish is considered suitable for cooking:

Boil salmon in large pieces from 0.5 kg for half an hour, in small pieces 100 grams for 15 minutes;

Cod is cooked in small pieces of about 100 grams for 15-20 minutes;

Flounder, trout 15 minutes, even in relatively large pieces of 300-400 grams;

Salmon fish: 15-20 minutes large pieces

• How long to cook fish?

  The answer to this question depends on what kind of fish you want to cook.

  Pike, cod cook for 15-20 minutes.

  Pollock, pike perch It is enough to cook for 10 minutes.

  Portioned pieces trout, salmon, pink salmon cook for about 15 minutes.

  Whole carp will be ready within an hour, and cut into pieces will cook for 30 minutes.

The fish is cooked until the eyes turn white. And if it is large and frozen, then even longer.

For health reasons or in an effort to lose weight, boiled fish will be an opportunity to diversify the menu. The types of fish usually cooked are halibut, cod, flounder, pike perch, trout, salmon, carp, hake, etc. Properly cooked fish retains its beneficial substances and has an excellent taste.

How long does it take to cook fish?

To get a beautiful look and good taste of fish, you need to boil it for 8-10 minutes after the water boils. It will take the same amount of time to prepare this product by steaming.

It is quite easy to determine whether the container can be removed from the stove: if the fins are easily separated from the flesh, it means the fish is cooked.

Step-by-step instructions on how to cook fish:

There are many secrets on how to properly cook different types of fish. They will help make a dish with this product more tasty and attractive. Things to remember when cooking fish:

• boiling is an ideal cooking method for sterlet, burbot, ruff and trout;
• river fish of the carp family - gudgeon, rudd, bream, crucian carp and others - are recommended to be boiled for at least 15-20 minutes, only then will it become safe for consumption;
• raw fish cannot be salted long before boiling, this will worsen its taste;
• Small fish are boiled whole, large ones are cut into pieces. For 1 kg of product you need to take 2 liters of liquid. The less water, the tastier the fish will be;
• It is customary to cook catfish and sturgeon fish in large pieces. It is better to cut it before serving;
• fish cannot be overcooked, otherwise it will become tasteless and tough;
• if the fish needs to be boiled whole, it should be immersed in warm water and cooked over low heat; chopped or small fish should be placed in boiling water;
• the broth and fish will acquire a beautiful color if you add onion skins or saffron to the water;
• fish with a pleasant smell and delicate taste should not be cooked with a large number of different spices. In this case, only white roots and onions are usually added. If you need to remove a specific aroma, you will need carrots, onions, bay leaves and peppers: they are placed in the pan before the water boils. Cucumber pickle will also help remove the unpleasant odor;
• To ensure that boiled fish remains juicy, before serving it is stored in hot broth (up to 30 minutes);
• fish broth should be salted to a minimum if you plan to use it for appetizers, sauces, aspic, etc.

Simple recipes for dishes with boiled fish

Boiled fish can be consumed as a complete dish. But if you are bored with the standard cooking option, you can try to make something original from this product.

Hake with Polish sauce

This dish requires products such as hake (800 g), one onion, bay leaf, peppercorns (3 pcs.), spices, salt, butter (100 g), eggs (3 pcs.), half a lemon and herbs parsley

Cooking process:

1. Fill a saucepan with water, add whole peeled onions, spices and salt. Boil.
2. Peel, rinse and cut the hake into portions.
3. Place fish in boiling water and cook for 10 minutes.
4. Melt the butter.
5. Hard boil the eggs and cool. Peel and finely chop.
6. Squeeze the juice from half a lemon.
7. Finely chop the parsley.
8. Mix melted butter, eggs, lemon juice and parsley. Add salt and spices.
9. Heat the resulting sauce.
10. Remove the boiled hake from the water, place on a plate, and pour over the prepared sauce.

Sea eel

This recipe requires stocking up on such products as 600 eels, 3 yolks, onions, 2 tbsp. spoons of flour, a glass of fish broth, a glass of white wine, 60 g butter, 0.5 tbsp. cream and 1 teaspoon of chopped parsley.

Cooking process:

1. Remove the skin from the eel, cut it into 7-8 cm pieces.
2. Boil water, put fish, finely chopped onion, wine, fish broth in a pan. Cover with a lid and cook until done.
3. In a separate heat-resistant bowl, melt the butter, add flour to it and lightly fry. Then dilute with the broth in which the fish was cooked. Boil for 7 minutes.
4. Add cream and yolks, parsley to the finished sauce.
5. Place the eel on a plate and pour the sauce over it.

Boiled fish is a fast dish by definition. You can boil the fish to eat it as a main dish with a side dish of rice, potatoes or vegetables. Although more often we are accustomed to eating boiled fish in the form of fish soup - fish soup, usually with the addition of potatoes.

It is not forbidden to cook any fish, but experts recommend exclusively frying crucian carp, navaga, and smelt. But for sterlet, trout, burbot and ruff, cooking is the ideal cooking method.

How long to cook fish?

If you want to get the pristine taste of boiled fish (for example, mackerel, common pond carp, and even more so the noble sterlet it is very good), then keep in mind that a portioned piece of fish (150-250 g), as well as and several of these pieces in one saucepan, without much fuss, will be ready in 8-10 minutes. Regardless of whether you cook the fish in water or steam it.

A clear sign of completion of cooking is the easy separation of the bones from the pulp. If there are no bones, then after ten minutes of boiling you can still turn off the stove. The exception is if you cook a large fish whole: then readiness is checked by touch, by piercing the thickest place with a fork, or better yet, a toothpick.

For those who are used to checking cooking time by clock, here are a few guidelines:

• Salmon, cut into pieces, is boiled. 25-30 minutes, the same for pike.
• Cod, sterlet, flounder - 15-20 minutes.
• Trout, pike perch, pink salmon - 10-15 minutes.
• Mackerel and mentai - up to 10 minutes.
• Large sturgeon - up to an hour

Safety Warning:

Procedure for cooking fish

To cook fish, it is gutted, cleaned of entrails and scales, gills are removed, cut into pieces and dipped in boiling water (to which salt and various seasonings are added in advance).
The broth is brought to a boil again, and then the heat is reduced so that the liquid barely boils.

Why does fish need to be salted right away? Adding salt prevents the product from boiling too quickly. An exception to the rule about adding salt is when boiling sturgeon with dense flesh: this fish does not boil over, but can lose too many nutrients in salt water. Thus, when boiling sterlet and large sturgeon, they are salted at the end of the process.

The cleaning process can be avoided if you buy already gutted specimens or fillets. Many people prefer to cook the fish under the lid in a small amount of water, which covers the pieces of fish only halfway - simmer. If the taste of the fish itself is not very rich, it can be improved by boiling it in vegetable or even chicken broth, in milk or in water diluted in half with milk. To improve the taste, you can add carrots, parsley and celery roots, and onions to the water. An alternative option is to add a little cucumber pickle, a little dill or fresh sweet pepper to the water. Bay leaves and pepper are added only to fish whose natural smell is not liked by the cook.

Steaming retains more nutrients and flavor in fish. For fillets, it is highly recommended, since the skin does not protect it from the aggressive external environment. If you have not yet purchased a double boiler, then you can take a regular saucepan, pour a little water into it (about a 5 cm layer), bring to a boil, put a colander on top, put fish in it, salted and sprinkled with your favorite spices, cover the colander with a lid and wait end of the process.

If the taste of boiled fish seems boring to you, and you don’t have enough enthusiasm for experimenting with broth and seasonings, the ready-to-eat product can be supplemented with both store-bought and.

How to cook fish correctly so that it turns out truly tasty, how long it takes and how to choose it, we will consider in detail in this article.

It just so happens that most of us do not enjoy boiled fish. And this happens because many do not know how to cook it correctly.

Possessing excellent qualities and remarkable properties, boiled fish can become a real delicacy on our dinner table. And for those who adhere to one or another diet, there cannot be a better dish!

In order for the fish to be truly tasty, first of all, you need to know how to choose it correctly. Therefore, do not be lazy and read the article about. These simple rules can be useful to you for the rest of your life.

To make the fish cook faster, it can be cooked in small pieces weighing 80-100 gm.

But it’s better if it’s one big piece, then the fish turns out juicier and tastier.

• Whole gutted fish with bones and skin or ready-made fillets should be cut at right angles into portioned pieces. To prevent them from changing their shape during cooking, a transverse cut should be made on the skin of each piece.
• We should not forget the “golden” rule - the less water the fish is cooked in, the tastier it becomes. You need to pour so much water into the pan so that it only slightly covers the fish, about one third.
• It is better to fill whole large fish with salted cold water. In this case, it will slowly warm up simultaneously with the liquid. And small portioned pieces need to be filled with hot water because they have time to boil quickly.
• In order to cook fresh fish, add one teaspoon of salt to one liter of water, one peeled and cut into small pieces, carrots, onions, parsley, bay leaves and a few (4-5) black peppercorns. Pieces of fish should be placed in the pan, skin side up.
• Sea fish that has a characteristic specific taste (catfish, cod, flounder, haddock...) is best cooked in a spicy broth, which I will discuss below.
• Sea fish will be less boiled and taste better if you add a small amount of vinegar to the water. It is better to cook fish that has a pronounced marine smell in a spicy broth or: for one liter of water take 0.5 liters of brine, one carrot, parsley, celery, one onion, two bay leaves, a teaspoon of salt, three peas black pepper. Chopped carrots, onions and roots should be boiled for 7-10 minutes, after which add spices, salt and add cucumber pickle, strained through cheesecloth.
• To prepare a spicy decoction, for one liter of water take half a carrot, celery, parsley, one onion, one and a half teaspoons of table salt, one medium-sized bay leaf and three allspice peas.
  Chop the roots, carrots and onions, place in a suitable container, add cold water, bring to a boil, add the rest of the spices, add salt and boil for 7-10 minutes.
• For noble breeds such as salmon, sturgeon, eel, ... you should select seasonings that have a delicate taste. These include fresh champignons or porcini mushrooms, lemon juice, white grape wine, etc.
• You need to ensure that the water boils gently but continuously during cooking.
• To determine whether the fish is ready, you need to pierce it with a toothpick or other suitable sharp object in its thickest part. If the stick goes in easily and the juice released is clear, then the fish is completely cooked.
• From the remaining broth you can cook soup, and from part of the broth you can make a wonderful tomato or.

• To cook salted fish, you need to first soak it, then add cold water and cook until done without adding salt.
• If hot boiled fish is served at the table, then a hot side dish is served with it. Cold boiled fish is served with salad, pickled beets, vinaigrette or cucumbers.
• It is advisable to serve fish sauce or fish sauce with boiled fish. Onion or white sauce goes well with oily fish. And for lean (not large, skinny) fish, a sauce with eggs, butter or...
• To make river fish safer for health, it must be cooked for at least 15-20 minutes.
• In order for the fish to acquire a beautiful golden hue and the broth to become more saturated in color, you need to add a little onion peel to the water.
• Before serving, boiled fish should be kept in hot broth. This way it will taste better and remain juicy.

Cooking time for fish and seafood

This table shows the required cooking time for fish and seafood; try to save this page or print it so you don’t forget.

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Fish can not only be stewed, fried, steamed or baked, but also boiled. Those who know how long to cook fish have the opportunity to prepare a dish that is unusual in texture, aroma and taste. The main thing is to strictly follow the recommended holding times, and not try to determine the degree of readiness of the product by eye. Most types of product are sufficient 25-30 minutes to reach the optimal state. But there are also extremes, so you shouldn’t be surprised by figures of 5 minutes or 2 hours.

It doesn’t matter whether you need to boil pink salmon or bream, you should always follow the basic rules for working with the component. Only in this case can you count on the fact that in the end everything will turn out tasty and healthy.

• It is better not to salt the workpiece and water until the product is ready. Otherwise, the meat will turn out a little dry.
• It is recommended to cook both river and sea fish in a pan without a lid, so you should not use a slow cooker or double boiler to prepare this product.

Tip: Before cooking fish the traditional way, you should consider cooking it in vegetable broth. With this approach, even ordinary bream can be turned into an exquisite delicacy. And if you use saffron in the process of preparing the broth, the finished dish will have an amazing color and subtle aroma.

• The water should not be allowed to boil or bubble strongly, as this can lead to deterioration in the texture of the meat and even destruction of pieces or the carcass.
• Small fish are usually cooked whole, while large ones are cut into pieces. If this is not done, the component will not be welded evenly.
• To save time and make the meat juicy, pieces of fish are placed in boiling water. You can’t do this with small carcasses; temperature changes can cause the skin to burst.
• To boil the product tasty, you need to take a minimum amount of water. An abundance of liquid can greatly deteriorate the quality of the component, especially if you need to boil red fish.
• If within a few minutes after the start of cooking the broth becomes cloudy, the product must be removed and the liquid drained. Re-place the component in fresh boiling water and continue processing.

It is necessary to take special care when boiling representatives of the sturgeon and catfish families. It is better to cut them into large pieces and use a minimum amount of seasonings and spices.

Duration of boiling fish depending on the type

Each type of fish, as in the case of meat, requires an individual approach. If bream and sturgeon are cooked for equal periods of time, one of the products, and perhaps both, will be hopelessly spoiled. It is better to follow the recommendations of experts on how to properly cook fish, and not do questionable experiments with it:

• Smelt. It should be cooked for no more than 5 minutes. By over-resting the component, there is a risk of getting very tough meat.
• Pollock, mackerel, capelin and catfish reach the desired state in 8-12 minutes.
• To boil pink salmon (and other red fish with a similar texture), trout or pike perch, you will have to spend up to a quarter of an hour.
• Cod, herring, sterlet and flounder are cooked until cooked within 15-20 minutes. Bream and freshwater pike are processed a little longer.
• Hake and salmon are boiled for at least 25-30 minutes. Carp, cut into small pieces, is cooked for the same amount. But a whole carp will cook for about 45 minutes.
• Sturgeon takes the longest to cook. Even cut into portioned pieces, it will be ready within 1-2 hours, depending on the size of the pieces.

To determine whether the product is ready, you need to try to separate its fins from the carcass. If they come off easily, the component has reached the desired state.

The nuances of boiling fish

Of course, when boiling bream, mackerel or some delicious type of fish, there are specific features and recommendations, but there are general nuances for preparing a boiled product:

• Products with a delicate, unexpressed taste are not recommended to be richly flavored with seasonings and spices. It is enough to put white roots (parsley, celery) into the broth and add salt to the finished dish.
• But bream, carp or silver carp should be seasoned with pepper, bay leaf, carrots and onions. The already rich taste of meat will become more spicy and pronounced.

• Fish that initially has an unpleasant odor can be saved with cucumber brine. Just add a little liquid to the broth during the cooking process.
• If for some reason the finished product does not need to be served yet, it can be left in the broth, however, no more than half an hour.

The broth remaining after cooking the products can be strained several times until transparent, frozen and later used in making sauces. Just before pouring it into molds, you should add a little salt to the liquid.