Dorada: how to choose and cook right

Dorada lives in the Mediterranean Sea and in the Atlantic Ocean. Translated from Spanish dorado means "golden", the name comes from the golden strip on the head of the fish. Dorada appeared on Russian shelves in the late nineties, and in Spain, France, Italy and other Mediterranean countries, Dorada has been a classic for centuries. It is easy to buy in the markets and try in restaurants.

This fish is delivered to Russia from Greece and Turkey in chilled or frozen form.

In addition to the golden strip, the dorada has a long fin on the back and a tail clearly divided into two parts.

Dorada: how to choose and cook right

Photo: shutterstock. com

Pay attention to the condition of the scales, gills and color of the fish.

  • The carcass should be tight to the touch, with a whole silver-colored scale and a characteristic stripe on the head.
  • Fish should not smell of mud.

  • Meat on the cut should be light pink with a cream tint. If yellowness is clearly visible in it, the fish was stored incorrectly, you do not need to take it.

The most delicious dorado is caught from July to November. The best taste is in fish with a length of 25 to 50 cm, it can be taken for baking. Larger instances are best used as a baking filling or soup ingredient.

In the dietary recommendations 2015-2020, which are developed by the US Department of Agriculture in conjunction with the Department of Health, specialists

advise

to eat a minimum of 200 grams of fish and seafood per week. 100 grams of dorada contain only 96 kcal and 18 grams of protein. This fish is an excellent source of amino acids and a dietary, tasty dietary supplement.

Dorada: how to choose and cook right

Photo: shutterstock. com

Dorado meat is not too fat, but not dry, plastic in cooking.

Fish is easily cleansed of bones. Most often, dorada is baked in the oven, cooked on grill , fried in a pan in vegetable or butter and served with vegetables, herbs or cereals .

120 calories

Dorada: how to choose and cook rightDorada: how to choose and cook right

Asian dorado with cilantro and mint

Cooked in its own juice, the fish turns out to be incredibly tender and fragrant.

Dorada: how to choose and cook right

COOKING TIME :

60 minutes

NUMBER OF PORTS:

4 servings

Cooking process

  1. Clean the fish from scales and entrails, make cross-cuts on both sides and put them in a foil bag.
  2. Finely chop the onion, garlic, cilantro, mint and chili.

  3. Mix all the ingredients in a separate bowl and pour the mixture into a bag. Close the bag tightly, leave to marinate for an hour and a half.
  4. Bake fish in the oven at a temperature of 180 degrees for about 30 minutes.
  5. Serve dorada with boiled rice, green salad or pasta.

90 calories

Dorada: how to choose and cook rightDorada: how to choose and cook right

Dorado in salt is often prepared in Spain.

A simple recipe according to which the fish is very soft and tasty.

Dorada: how to choose and cook right

COOKING TIME :

60 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Salt (marine coarse grinding)

2 kg

Rosemary (dried )

1 pinch

Cooking process

  1. Mix the salt with ground rosemary and half a glass of water.
  2. Put half the salt in a suitable size, place the fish on top and firmly tamp the remaining wet salt on top. Dorado should be fully covered.
  3. Bake in a preheated oven for about 40 minutes at a temperature of 180 degrees.

  4. Allow the dish to cool for several minutes. Clear the salt, carefully remove the fish, and tap the knife tip on the sides to free the carcass from the salt.
  5. White meat is easily separated from the bones. Serve it with grilled vegetables, garlic croutons or salad mix.

230 calories

Dorada: how to choose and cook rightDorada: how to choose and cook right

Dorado on a spinach pillow with cheese sauce

A full and light dish, rich iron, zinc, selenium and iodine.

These substances are important for intense training and mental stress.

Dorada: how to choose and cook right

COOKING TIME :

60 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Spices (Provencal herbs)

1 tsp

Cheese (with blue mold)

150 g

Cooking process

  1. Wash the spinach and put in a baking dish with chopped garlic.
  2. Put the fish fillet on top, drizzle with lemon juice, salt and sprinkle with herbs.
  3. Combine cheese and cream in a saucepan, heat and mix until smooth.
  4. Pour this sauce into a mold and bake for about 30 minutes in a preheated oven at 180 degrees until a golden crust appears.

.

Search

Related Articles