Recipes for cooking tench. Dishes from tench Tench dried recipe
Tench is a very popular fish. Housewives value it not only for its delicate taste, but also for its unpretentiousness: there are a lot of options for how to cook tench deliciously.
Tench is a freshwater inhabitant. It is small in size, on average 500-600 grams. True, there are larger specimens.
Tench fish: product features
His body is short, but thick and dense. But the scales are small, very closely packed, but soft, and also covered with a thick layer of mucus. Because of this feature, cleaning fish is not easy.
Taste features
Tench meat is juicy, with a barely noticeable sweetish aftertaste. Properly cooked, this river dweller tastes a little like chicken, but, unlike it, it is considered dietary: the fat content of tench does not exceed 8%, and the calorie content is only 40 Kcal. True, tench is a rather bony fish, but its taste more than makes up for it.
This fish has one more drawback: its meat has a faint muddy smell, which is not to everyone’s taste. In order to get rid of it, the fish must be kept in cool water for several hours before cooking. If you don’t have much time, it’s easier to do this: dilute a few tablespoons of salt in a liter of cold water and rinse the carcass with this solution.
The nutritional value
Like other representatives of the carp family , tench fish is rich fluorine, iodine, zinc, chromium, manganese, iron, copper and other substances vital for humans. Not to mention vitamins: the meat of this river dweller contains not only vitamins A, B and C, but also microelements of groups PP and E that are useful for vision and the circulatory system. Nutritionists advise including tench dishes in the diet of people suffering from arrhythmia and heart disease , gastritis and other disorders of the digestive system. It is also useful for diseases of the thyroid gland.
You can prepare tench in several different ways:
How to quickly clean tench
Before preparing tench, it must be cleaned of mucus and scales. There are several ways to do this.
The first one is quite labor intensive: First, the fish must be washed in cold running water. Then pour boiling water on both sides - this causes the mucus to roll into lumps, and it can be easily removed with a knife. You need to remove the scales with a dull knife, so as not to damage the skin, from the tail to the gills.
Second way takes very little time. You can quickly clean tench fish by washing off the mucus with cold water. After this, all that remains is to rub the scales with a metal sponge or a fine grater.
After cleaning, you need to cut the belly from head to tail, trying not to push the knife deep so as not to damage the liver (otherwise it will be impossible to get rid of the bitterness). Cleaned and gutted tench must be thoroughly rinsed in plenty of running water. The fins, tail and head can be cut off or left, depending on the recipe.
Advice: it is better to clean tench in a basin of water - this way the scales will not scatter around the kitchen.
Tench stewed with mushrooms
This dish will wonderfully decorate not only a regular lunch, but also a festive table. To prepare it you will need:
Cut the cleaned fish into 4 - 5 pieces. Divide the champignons into 4 parts and fry with onions in vegetable oil until cooked. Place mushrooms on the bottom of a deep baking dish and fish on top. Sprinkle everything with salt, pepper and lemon zest, and top with parsley.
Preparing the filling
Now you need to make the sauce. To do this, grind the flour with vegetable oil; You can also add a little wine here. Pour this mixture over the fish and place in the oven. Prepare this dish at 180 degrees for 40 minutes. You can’t keep it longer, otherwise it will lose its taste and appearance.
Place the finished slices in the center of a wide dish, and place mushrooms around them. And sprinkle some parsley on top. Any fish side dishes - rice, baked potatoes - perfectly complement this dish.
Steamed tench in a slow cooker
This is a low-calorie dish, making it perfect for both people struggling with excess weight and those who care about their health.
To prepare it you will need the following ingredients.
Divide the fish into pieces, add salt, a little ground pepper and a mixture for fish dishes. Chop the onion into half rings and the potatoes into quarters. Line the bottom of the container with onions. Place fish slices on it, with lightly salted potatoes between them. Fill the multicooker with water, install a wire rack and a container with fish. It takes 25 minutes to cook.
Place the finished delicacy on a dish and decorate with a pattern of fresh tomatoes and herbs. You can invite guests to the table!
Tench baked in the oven
Tench fish prepared this way is especially juicy and tasty. To prepare you need only three products:
- 2 – 3 fish;
- a little butter;
- and green dill.
Salt the cleaned and washed fish and sprinkle with any fish seasoning. Grease the carcass inside and out with butter. Place a few sprigs of dill inside for scent. And put it in the oven for half an hour.
The dish should be baked at a temperature of 180 degrees. To make the food more juicy and tender, you should take it out of the oven several times and pour over the leaked juice.
Tench with garlic in the oven
You can also make a more exclusive version of this dish in the oven. Take the following ingredients:
Grate the garlic or pass through a garlic press. Mix it with salt, pepper and seasonings and add to mayonnaise. Rub the prepared fish inside and out with this mixture. Place the slices on a greased baking sheet and place in an oven preheated to 200 degrees for 20 minutes.
As soon as the fish is covered with a golden crust, you can remove it from the oven. This dish is usually served with herbs and tomatoes.
Jellied tench
It is known that not only pork and chicken are suitable for jellied meat, but also some fish. Tench is one of these breeds. For a cold “New Year’s” dish, you need products that are available in any home. For 1 kg of tench you will need:
- 1 – 2 medium sized onions;
- 1 large carrot;
- parsley root (1 piece weighing about 50 g);
- 2 tbsp. l. gelatin powder;
- and salt and black pepper.
Separate the head from the fish, cut the rest of the carcasses into small pieces, add salt and leave to rest for 2 - 3 hours. During this time you need to prepare the filling. Pour water over all vegetables and herbs and put on fire. After boiling, let the mixture cook for about 15 minutes, then add the fish heads there. After half an hour - an hour you will need to take them out, and instead put the rest of the meat in the broth. And cook for another half hour.
After that, all that remains is to strain the broth through cheesecloth and add gelatin diluted in cold water. Immediately pour half of the liquid into the prepared container and let it harden. Then place the vegetables and fish on top (it is advisable to remove the bones first) and pour in the rest of the broth. A few hours later, a delicious and beautiful dish is ready!
Deep fried tench
Here's another recipe for an amazingly delicious dish. The peculiarity of this option is that the scales are not peeled off. In order for the skin to be tender, the fish just needs to be scalded with boiling water and then dipped in cold water.
You will need the following ingredients:
Mix salt with pepper and sugar, sprinkle the fish with this mixture and leave to rest for 5 - 10 minutes. You need a little vegetable oil, so that it just covers the bottom of the pan with a thin layer. Roll each piece in flour on both sides. You need to fry until the scales are covered with a crispy honey-colored crust.
There are many more ways to prepare tench. Each housewife has her own signature recipe. Feel free to experiment, add your favorite ingredients during cooking. But no matter what recipe you choose, it will not disappoint you.
Small molts in sour cream - recipe
1 kg small molts
1 cup thick sour cream
0.5 lemon
salt, pinch of sugar
1 tbsp. l. finely chopped parsley or dill
Clean the tench, gut it, wash it and salt it. Place in a saucepan, add sour cream and simmer over low heat. While stewing, add lemon juice and sugar. After 20-30 minutes, remove the tench, place it on a dish, pour sour cream on it and sprinkle with herbs.
Serve this dish with hot boiled potatoes sprinkled with melted butter.
Not everyone knows that there is no need to clean tench fish from scales! This means that cooking tench is a pleasure! What to cook? It's best to fry it. Fried tench has a very tasty, delicious skin. Tench also makes a decent aspic, but it takes a long time to cook, 1 hour over very low heat.
Ingredients for fried tench
Tench fish
salt
lemon
breading (flour or semolina, or cornmeal)
vegetable oil
Preparing fried tench
Tench's scales are covered with a kind of mucus, which must be removed with a knife, but not in the same way as we clean scales, but rather from head to tail. Gut the fish, remove the gills, wash.
Cut large ones into portions. Salt and sprinkle with lemon juice. You can put a thin ring of lemon, onion, tomato or chopped dill mixed with softened butter and lemon juice in the belly of a whole fish.
Next, bread in wheat or corn flour or semolina and fry in heated vegetable oil on all sides. At the end of frying, cover with a lid and keep on low heat for several minutes.
Tench is a valuable and healthy fish. It contains quickly digestible proteins and fats. From tench you can prepare a large number of tasty and interesting dishes that will delight you with their amazing taste.
How to cook tench? In order for the dish to turn out excellent, you should know the cutting and cleaning techniques. Tench have thin scales, so there is no need to clean them. During frying or baking, the skin becomes quite soft, making the fish more appetizing. First, remove marine debris and mucus from the carcass. We wash the tench in running water and pour it over with hot water - the mucus should curdle. Then remove it under running cold water. If the fish slips in your hands, first rub the carcass with salt. Now we move on to the gutting stage. We carry out a deep sweep along the entire abdomen. It is important not to damage the gallbladder, so that the fish does not become bitter in the future. We remove all the entrails and gills. If you still decide to clean the tench from scales, dip the carcass in boiling water for a few seconds and immediately run it under cold water. Next, cut off the scales with a sharp knife, starting from the tail, moving towards the head. Sprinkle the cleaned fish with lemon juice, let it brew for 20-30 minutes, and start preparing the dish.
Fried tench. For cooking you will need the following ingredients: fish (0.8 kg), tomatoes (2 pcs.), half an eggplant, bell pepper (1 pc.), onions (1 pc.), fennel (2 pcs.), zucchini (1 pc. ), garlic (2-3 cloves), lemon juice (2 tbsp), flour (2 tbsp), thyme, marjoram, salt and black pepper to taste. We wash the cleaned fish in cold water, dry it and put it on a plate. Sprinkle with lemon juice and marinate for 15 minutes. Chop the peeled vegetables into cubes. Grind the chopped garlic with salt. Place chopped vegetables and garlic in a hot frying pan, fry the mixture for a few minutes and add herbs. Simmer over low heat for about 10 minutes. Rub the soaked fish with salt and black pepper, then bread in flour. Fry on each side until golden brown, cover with a lid and simmer for another 15-20 minutes. Serve the finished tench with fried vegetables.
Tench with sour cream sauce. Required ingredients: fish (3 pcs.), onions (1 pc.), table wine (50 ml), butter (50 g), sour cream (250 ml), flour (2 tbsp. l), water (750 ml ), parsley root (50 g), carrots (2 pcs.), spices and salt to taste. Boil the cleaned and washed fish until half cooked in salted water with finely chopped roots and spices. Then put it on a plate. In heated butter, fry the flour until brown, pour in wine, a little fish broth and add sour cream. Mix well and simmer until thickened. Place the fish in a saucepan, pour in sour cream sauce and simmer over low heat until cooked. Serve the tench to the table, garnished with parsley.
Breaded tench. For cooking you will need the following ingredients: fish (1 kg), lemons (1 pc.), butter (100 g), flour (100 g), breadcrumbs (100 g), chicken eggs (1-2 pcs.), salt taste. We wash the cleaned and gutted tench in clean water, separate the pulp from the rib bones and cut into medium pieces. Place the fillet in a cup, rub with salt and sprinkle with the juice of one lemon, marinate for half an hour. Now we bread the pieces of tench in three mixtures - first in flour, then in beaten egg and breadcrumbs. Heat the butter and vegetable oil, fry the breaded tench until crispy. Serve the finished fish to the table with fresh vegetables and chopped parsley.
Required:
800 g tench
60-80 g fat
1 lemon or vinegar
salt
For breading:
1 egg
70 g flour
80 g crushed crackers
Cut the tench, wash, cut off the fillets, divide into portions, sprinkle with vinegar or lemon juice, leave for 30 minutes to 1 hour. Salt, bread in flour, beaten eggs, breadcrumbs. Fry in very hot fat on both sides until light golden brown. Finish frying in the oven. Place on a plate, garnish with herbs and lemon slices. Serve potatoes and red cabbage or raw vegetable salad separately. The skin of the fillet can be removed before breading. Small tench are tasty. They are butchered, washed, cut along the back into 2 parts, the head and tail are cut off, cleaned of bones and then prepared in the same way as pieces of large tench. Place in one row, diagonally, cover with grated horseradish. Garnish with green salad leaves, lemon slices or tomatoes. Serve potatoes and raw vegetable salad separately.
Tench fish. Cooking this type of fish does not take much time and does not require special skills. At the same time, the finished tench has extraordinary taste and will definitely delight you and your guests with it. Typically, tench fish is prepared in two ways. Today we will talk about them. So, we offer 2 recipes for preparing tench fish.
Tench fish Moscow style cooking
To prepare the dish you need:
800-1000 grams of tench fish,
100 grams of mayonnaise,
2 pieces of garlic,
half a tablespoon of sunflower oil,
salt and pepper to taste.
When preparing tench, you first need to take all the necessary ingredients and clean the carcass. The fish has almost no scales, so cleaning can be done by lightly scraping and removing mucus. In this case, the skin of the fish cannot be damaged, otherwise a golden crust may not be obtained. Then you must gut the tench fish, removing all the fins. The carcass must be washed thoroughly so that no mucus remains.
Now you need to take grated garlic, mayonnaise, salt, pepper, and other spices that you prefer. Mix the ingredients thoroughly. Take vegetable oil and grease a baking sheet. The oven must be preheated to 180-200 degrees. Only after this can you put the baking sheet on which you have already placed the fish. Bake for approximately 15 minutes and turn off the oven only when golden brown. Before you serve tench fish, be sure to put greens, tomato slices, and other vegetables on the saucer.
Bon appetit!
Now we offer a second recipe, which also allows you to easily prepare delicious tench fish.
Breaded fried tench
Required ingredients for preparation:
800-1000 grams of tench fish,
100 grams of fat, flour, crushed crackers,
1 piece each lemon and egg.
Take the fish and gut it thoroughly and wash it. Now the fish meat must be separated from all the bones, and then cut into small pieces. How should the meat of tench fish be separated? Cut off the top fin and also make cuts along the fish's vertebral bone. This fillet should be carefully sprinkled with lemon juice, then wait about half an hour (this is how long it will take for the fish to brew). Take the fillet and salt it, dip it in flour, crushed breadcrumbs, and eggs, which have been previously shaken.
Melt the fat in a hot frying pan and fry small pieces of fish fillet. Before you serve tench fish, be sure to add herbs and other vegetables.
Tench has a wide distribution, is very unpretentious to the conditions, and is found in most standing reservoirs or rivers with slow currents. Despite this, you rarely see it among fishermen's catch. This is due to the fact that its lifestyle is very different from most carp fish. Meanwhile, it is very tasty, with tender meat, and there are very few bones in it.
This beauty has a color from green-silver to dark brown. It got its name due to its ability to change color after being taken out of water. It looks like it's really faded. This fish has very small scales, covered with a layer of mucus on top.
In addition to good taste, meat contains many vitamins and microelements. Phosphorus, iodine, zinc, sodium, manganese and many other elements necessary for the human body are contained in it. The low carbohydrate content makes fish very useful for athletes and people watching their weight. It’s not for nothing that they say that tench is the king’s fish.
Getting rid of a specific odor
The molt spends most of its time in dense thickets of aquatic vegetation. This is probably what influenced the specific smell, which may be more or less, depending on the body of water. Indeed, tench often smells like mud, which not everyone will like. In order to get rid of the herbal smell, you can soak the fish carcasses for several hours in clean water with a few slices of lemon. You can simply use various additives, such as onions, dill, and ready-made seasonings. For example, fish fried with spices leaves virtually no unpleasant odors. Therefore, this method is suitable for people who do not want to perform unnecessary actions or simply do not have time for it.
Do you need to clean the line and how to do it?
There is no clear opinion about this. If you cook in the oven, the small scales are baked and become almost invisible. The same can be said about fried tench. But to prepare fish soup, for example, it is advisable to clean the fish. In addition, in any case, it is necessary to remove the mucus, which protects the tench from various diseases. To do this, you can douse the carcass a little with hot water; after this procedure, the mucus will instantly crumple, which will make the work easier.
It is very convenient to clean tenches using an ordinary vegetable grater.
How to fry tench in a frying pan
Perhaps the easiest and fastest way to cook tench is to fry it in a frying pan. Remove the mucus, rip open the belly, remove the entrails, cut into steaks, salt and roll in flour. Pour a sufficient amount of vegetable oil into the frying pan and heat it up. The oil should be hot enough so that when you place the fish pieces in the pan, you can see a boil. The amount of oil should be such that it covers the fish by about half. Fry for a short time (the time depends on the temperature, size of the pieces, amount of oil), then turn over to the other side and fry it. That's it, the dish is ready.
You can add chopped onion and pepper to the fish, but this is a matter of taste. My opinion is that the more additional spices, the less real flavor of the tench itself remains.
Carefully clean the carcasses, cut off the heads and gut them. Remove the intestines carefully; if the gall bladder ruptures, the fish will begin to taste bitter.
Rub the cut carcasses with salt, sprinkle with black pepper and place in a frying pan. Fry for 10-15 minutes over low heat, don’t forget to turn them over. If the stove is electric, then set the average power.
Coat the lines with a layer of sour cream and sprinkle with a pinch of fresh herbs. Cover with a lid and simmer over low heat until fully cooked.
If desired, the finished fish can be decorated with olives. Fried tench turns out very tasty. Tender, fatty meat and a small number of bones, this dish is perfect for almost any side dish. Black pepper will add spiciness, and sour cream will add juiciness and excellent flavor.
How to cook tench in the oven by adding sour cream
We process tench carcasses in the same way as for frying. We remove the scales (for an amateur), gut them, cut off the heads, fins and tail. If there is enough free space on the baking sheet, you can bake the tench with its head.
Coat the belly with sour cream on all sides.
Sprinkle with salt with the expectation that when it is absorbed, the fish will not turn out over-salted or under-salted. Add pepper or prepared seasoning to taste on top. Let the carcasses marinate for one to two hours.
Place the baking sheet in the preheated oven. The temperature is needed within 170-200 degrees. Ideally, an electric oven with heating from below and from above is suitable. This allows the dish to bake more evenly and without burning. It should take about one hour to prepare. The time depends on the weight of the carcasses, the temperature and the oven itself. A sign of readiness will be the color of the fish, it will darken a little or be golden.
“You can place slices of chopped potatoes with onion rings on a baking sheet and place it all in an even layer with the fish. The end result will be an amazing, juicy, ready-made dish with a side dish!”
Oven-cooked food is healthier than fried food, as it contains much less cholesterol, which is very harmful for people with vascular problems. You can eat such fish at least every day, with the exception of individual intolerance.
Lin: cooking recipes. How to properly clean tench A very tasty fish like tench is very healthy and nutritious. It contains fats and proteins that are perfectly absorbed by the human body. Most often, such fish are fried or baked in the oven, always with spices, since tench meat smells of mud. Tench goes well with all the spices - you can sprinkle the fish with lemon juice before cooking and let it soak for fifteen minutes. After this, rub the carcasses with salt and fry in sunflower oil with garlic and herbs, and a pinch of black pepper. Fried vegetables would be an excellent side dish for this dish. When frying such fish, you can use breadcrumbs and flour. You can pre-mix the crackers with your favorite spices - it will turn out incredibly tasty. Tench is a valuable food product whose nutritional value rivals the best varieties of meat. It is absorbed by the body much faster and is therefore used successfully in dietary nutrition. The meat of this fish is low in calories, so for those who want to lose weight, this is a suitable delicacy. Of course, before you cook the fish, you need to clean it. And here there are difficulties - not every housewife knows how to properly clean a tench, which means it’s time to learn how to do it. How to properly clean tench? For cleaning you need: a sharp knife, a cutting board and enough salt, as well as boiling water. 1. Clean the tench from mucus and mud - rinse the fish under running water. 2. After washing the tench, leave it in the sink - after a few minutes, pour boiling water over the fish. As a result of this heat treatment, the remaining mucus will coagulate like egg white. Now, to get rid of unnecessary residues, the tench is washed again with cold water. 3. Sprinkle the carcasses with coarse sea salt - the tench will not slip out of your hands. 4. To remove the entrails, take a knife, stick the blade two centimeters into the abdomen and cut to the end of the carcass. The incision must be made carefully so as not to damage the gallbladder - damage will lead to the bitter taste of the fish. 5. When all the insides are removed, be sure to cut off the fins and gills. What to do with tench scales? Many people ask the question: is it necessary to clean the scales of this fish? In fact, this is not required, although some still clean the fish of scales. If you want to get rid of scales, first immerse the fish in boiling water for twenty to a maximum of thirty seconds. After this, immediately place the fish in cold water, after which you can scrape off the scales using the blunt side of the knife - move in the direction from the tail to the head area. You can also clean the scales from the tench using a fine grater with pointed teeth. How to get rid of the smell of mud? If you notice a persistent unpleasant odor of mud while cleaning fish, prepare a special solution. We dilute two tablespoons of salt in one liter of water, rinse the tench in it, then dry it with a towel. Before baking tench in the oven or frying in a frying pan, sprinkle the fish with lemon juice. Remember that you need to buy such fish only live, freshly caught. Now that you've learned how to clean fish, it's time to cook something delicious out of it. Tench - cooking recipe: Ukha We will need a tench weighing a kilogram, three liters of water, one egg, a carrot, five large potatoes, two onions, peppercorns, three bay leaves, five stems of parsley and dill, salt and ground black pepper. Cut potatoes and carrots into small slices. Cut the onion into rings. Of course, it’s better to cook such a dish over a fire, but you can also cook it at home on the stove. Heat the water to a boil and add the potatoes, carrots and onions to cook. Before boiling, do not forget to salt the water and add a few peppercorns. Add ground pepper and bay leaves to the boiling vegetable broth. Let the broth boil, skim off the foam. Potatoes and carrots should soften. We cut the tench into portioned pieces - it turns out about four to five pieces. Don't forget to remove the head and fins and tail. Place the tench in the bubbling broth, pour in the egg and add salt to your taste - cook for about five to seven minutes until the fish meat turns white. Before serving the fish soup, add finely chopped dill and parsley. It turns out very tasty. Tench stewed with green onions You will need tench carcasses, fifty green onions, forty white bread, five melted butter. You will also need one hundred and fifty grams of milk or one hundred and twenty grams of broth, thirty of sour cream, one hard-boiled egg, pepper and herbs. We clean and wash the tench, chop it into portions; medium-sized carcasses can be left whole. Sprinkle the fish with pepper and salt and place in a cool place for a couple of hours. Finely chop the green onion, add grated stale white bread, finely chopped parsley or dill - mix everything. Place half of the mixture in an even layer in a greased saucepan, lay the fish on top, cover with the remaining mixture and pour in hot milk or fish broth with sour cream - simmer, covering the dish with a lid, for sixty minutes. Serve on a plate, placing onion on the fish, then sprinkle with chopped hard-boiled egg. Tatiana,
Tench in sour cream
Tench is a fish of the carp family. Tench is not the most popular fish in cooking, although its taste is in no way inferior to others. Tench, like other fish, can be prepared in various ways. For example, tench in sour cream is a very tasty and tender dish that will take you very little time.
Tench with baked tomatoes and peppers
Tench with baked tomatoes and peppers is a complete hot dish that does not require any additional side dish or sauce. The dish turns out so tasty and juicy that it will become a frequent guest on your table. You simply cannot deny yourself such pleasure. In addition, the dish turns out to be quite inexpensive, due to the fact that the fish is very cheap. But few can compare with its taste.
Boiled tench is a popular fish dish not only in Asian and European countries, but also here in Russia. No wonder, because the meat of this fish tastes very soft, tender and juicy. Today I will tell you, dear housewives, how to cook this rare fish in your kitchen. And you can serve this dish as a main dish, both at a lunch or dinner party, and on a holiday table.
Breaded tench
There is one very tasty and cheap fish that we very often forget about. And many people don’t even know about its existence. And this is tench! You also need to understand that it is very healthy, as it contains a large amount of protein, vitamins and minerals. If you care about your health and try to eat healthy, then breaded tench should definitely be present in your diet. This fish is also very quick and easy to cut and prepare. All the secrets are inside.
Tench in spicy sauce
Spicy and very tasty fish for the holiday table. The well-known fish tench from the cyprinid family is not inferior in taste to halibut or pike perch and even surpasses them in some ways. The soft, thin, medium-fat meat melts in your mouth, especially if the fish is cooked with aromatic sauce. Cooking tench in spicy sauce!
Lin in Hungarian
Hungarian tench is a very tasty dish. Essentially, it is stewed fish in a very original and flavorful sauce. On a simple day or for a festive feast, you will certainly surprise your loved ones with this dish. In addition, tench is real food for your brain, as it is very rich in protein and microelements useful for our normal functioning. We cook with pleasure.
Tench stewed with wine and champignons is an ideal dish to serve on a festive festive table. After all, fish can serve as the main hot dish, and champignons can be served as a side dish with tench. Preparing this charm is not at all difficult and does not take long; it does not require any special skills. So quickly check out the recipe and start cooking!
Tench has a thick body with small scales, covered with a thick layer of mucus. The color of a fish directly depends on its habitat. This type of fish prefers to live at the bottom of lakes and ponds, so when cooked, tench gives off an unpleasant odor of mold and silt. In addition, it is recommended to eat this fish from late April to early May, since during this period it has the highest taste. There are several secrets in preparing tench: to avoid an unpleasant odor, the fish should be kept in a bath of clean water or in running water for at least 15 hours. And directly during the cooking process add a large amount of spices and onions. Cooked tench dish It’s better to eat right away, as it will spoil quickly.
