| Nutrient | Content | Reference |
|---|---|---|
| Calories | 84kCal | 84kCal |
| Proteins | 18.4g | 18g |
| Fats | 1.1g | 1g |
| Water | 79.2g | 79g |
| Ash | 1.3g | 1g |
| Vitamin A, RE | 10mcg | 10mcg |
| Retinol | 0.01mg | 0mg |
| Vitamin B1, thiamine | 0.08mg | 0mg |
| Vitamin B2, riboflavin | 0.11mg | 0mg |
| Vitamin B5, pantothenic | 0.75mg | 1mg |
| Vitamin B6, pyridoxine | 0.19mg | 0mg |
| Vitamin B9, folate | 19mcg | 19mcg |
| Vitamin B12, cobalamin | 2mcg | 2mcg |
| Vitamin C, ascorbic | 3mg | 3mg |
| Vitamin E, alpha tocopherol, TE | 1.8mg | 2mg |
| Vitamin PP, NE | 5.1mg | 5mg |
| Niacin | 2mg | 2mg |
| Potassium, K | 280mg | 280mg |
| Calcium, Ca | 35mg | 35mg |
| Magnesium, Mg | 25mg | 25mg |
| Sodium, Na | 35mg | 35mg |
| Sera, S | 188mg | 188mg |
| Phosphorus, P | 230mg | 230mg |
| Chlorine, Cl | 50mg | 50mg |
| Iron, Fe | 0.5mg | 1mg |
| Iodine, I | 5mcg | 5mcg |
| Cobalt, Co | 20mcg | 20mcg |
| Manganese, Mn | 0.05mg | 0mg |
| Copper, Cu | 110mcg | 110mcg |
| Molybdenum, Mo. | 4mcg | 4mcg |
| Nickel, Ni | 6mcg | 6mcg |
| Selenium, Se | 12.6mcg | 13mcg |
| Fluorine, F | 30mcg | 30mcg |
| Chrome, Cr | 55mcg | 55mcg |
| Zinc, Zn | 0.7mg | 1mg |
| Arginine | 1.03g | 1g |
| Valin | 0.98g | 1g |
| Histidine | 0.4g | 0g |
| Isoleucine | 0.94g | 1g |
| Leucine | 1.4g | 1g |
| Lysine | 1.62g | 2g |
| Methionine | 0.53g | 1g |
| Methionine + Cysteine | 0.79g | 1g |
| Threonine | 0.79g | 1g |
| Tryptophan | 0.18g | 0g |
| Phenylalanine | 0.68g | 1g |
| Phenylalanine + Tyrosine | 1.18g | 1g |
| Alanine | 1.3g | 1g |
| Aspartic acid | 1.62g | 2g |
| Glycine | 1.01g | 1g |
| Glutamic acid | 2.34g | 2g |
| Proline | 1.12g | 1g |
| Serine | 0.57g | 1g |
| Tyrosine | 0.5g | 1g |
| Cysteine | 0.26g | 0g |
| Cholesterol | 60mg | 60mg |
| Saturated fatty acids | 0.2g | 0g |
| 14: 0 Myristinova | 0.02g | 0g |
| 16: 0 Palmitic | 0.18g | 0g |
| 17: 0 Margarine | 0.01g | 0g |
| 18: 0 Stearin | 0.04g | 0g |
| Monounsaturated fatty acids | 0.37g | 0g |
| 16: 1 Palmitoleic | 0.08g | 0g |
| 18: 1 Olein (omega-9) | 0.25g | 0g |
| 20: 1 Gadolein (omega-9) | 0.03g | 0g |
| 22: 1 Eruga (omega-9) | 0.01g | 0g |
| Polyunsaturated fatty acids | 0.13g | 0g |
| 18: 2 Linoleum | 0.02g | 0g |
| 18: 3 Linolenic | 0.01g | 0g |
| 20: 4 Arachidon | 0.02g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.02g | 0g |
| Omega-3 fatty acids | 0.09g | 0g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.02g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.04g | 0g |
| Omega-6 fatty acids | 0.04g | 0g |
Pike is a very tasty freshwater fish, rich in healthy, saturated fatty acids, minerals, and protein. Many housewives keep recipes for pike dishes in their notebooks, because the dishes actually turn out delicious.
But as soon as they remember that the pike must first be cleaned, gutted and butchered, then their enthusiasm becomes much less. Indeed, cutting a pike is a bit troublesome and requires patience, but any housewife can handle it. Our advice will help you figure out how to clean, gut and butcher a pike.
Recipes with whole pike
Step 1
For work, we need fresh pike, a knife, a cutting board.
Step 2
Before cutting, thoroughly rinse the fish under running water from river mucus.
Step 3
Next, you should clean it from scales. Lay the pike on a cutting board and, starting from the tail fin, holding the knife at an angle, peel off all the scales on both sides. In order to make it convenient to work, you can put polyethylene or newspaper under the board. This will help to quickly clean the workplace after cleaning.
Step 4
Rinse the pike thoroughly again under running water, washing off all the remnants of the scales.
Step 5
Cut off the pelvic fins. In this case, you should hold the fins with your hand, and move the knife against the scales.
Step 6
Pierce the skin near the head with a knife and run it all the way to the tail. Do not stick the knife too deep, so as not to puncture the gallbladder. Remove the insides from the pike, remove the film that is near the ridge, as well as the blood mass that is under it. After that, completely rinse the fish inside to wash out the remaining mucus and entrails. As we can see, there was another small fish inside the fish - pike prey.
Step 7
Make an incision with a sharp knife all the way to the ridge behind the gills, but do not cut through it.
Step 8
Put one hand on top of the body of the fish, and with the other hand, with a knife, lead along the ridge to the tail, separating the fillet.
Step 9
Flip the fish to the other side and separate the second fillet in the same way.
Step 10
Use the fins and backbone with the tail and head to cook the fish soup right away or freeze until convenient.
Step 11
Turn the fillet skin side down and carefully remove the bones. It is convenient to do this with tweezers.
Step 12
Cut the fillet off the skin.
Step 13
Pike fillet is ready to go.
Required products :
800 grams of perch fillet
1 teaspoon lemon juice
6 medium tomatoes
100 grams of bacon
4 tablespoons dry white wine
1 hard boiled egg
2 onions
100 grams of mayonnaise
3 tablespoons yogurt
4 teaspoons mustard
olives on request
oil
salt and ground black pepper to taste
Preparation :
Sprinkle the fish with lemon juice and add salt.
Cut 4 of the tomatoes into several pieces and add a little salt. Cut the other two tomatoes and remove the seeds.
Cut onion and bacon into small cubes.
Preheat oven to 200 degrees.
Pour a little oil in the dish in which you will prepare the dish, put in it the pieces of fillet and 4 tomatoes (not cleaned of seeds).
Melt the bacon, fry one onion in it and then add the peeled tomatoes and chopped olives.
Stir and pour the wine. Pour the sauce over the fish and place in the preheated oven for 10-15 minutes.
Finely chop the other onion and boiled egg, mix them with mayonnaise, yogurt and mustard. Serve the dish with the aromatic combination.
Enjoy your meal!