True fishing juice fans prefer not only the catfish juice without the splinter, but also the original mixed or tarpaulin fish juice, which is not without its offal.
Ikra, liver and haltej, the ultimate gourmet chowder. Of course, you don't forget the nice fish cutlets and carp horseshoes in the soup, but if you only eat fish soup once a year, it's worth trying it with the offal.
What is the perfect chowder?
Served with a nice thick, reddish-red juice, tasty, slightly spicy, and soft bread that will have everyone licking their fingers. They are made differently in Szeged, Balaton, between the islands, Baja, across the border, in the bogrács (pot) fish soup or fish soup, but that can also make them exciting to taste.
We say we eat it mostly at Christmas, but that's not entirely true. In the summer, hobby and professional anglers are much more likely to sit on the water and catch the prettiest specimens than they are in December. There are plenty of fishing tournaments in many parts of the country from July to September, and more and more people are entering them. Some of them swear by passing, others by the opposite. They pay attention to the type of fish, the cooking time, but one thing they all have in common is that they all aim for first place in such a competition. But most of them believe that the best is to have as many of everything as possible. Not only 3-4 types of fish meat, such as bream, bream, bream, catfish and carp, but also their heads, bones and offal, and then the seasoning. The chowder base is good if it has a lot of flavour. Onions, garlic, bay leaves, tomatoes, paprika, pepper and a good grinding of red pepper. If all these are included in a fish soup base, the result can only be excellent.
Everything you didn't know about fish milk
First and foremost, it is important to store and use them safely. A haltej is a very delicate and perishable raw material, like most offal. It should be stored in salt and refrigerated at 5-7°C and used within 1-2 days after cleaning.
Fish milk is a fertilising fluid in fish, which is secreted onto the eggs when they are laid, and fertilisation takes place. Fish milk is mostly sold for carp, salmon and herring, with mackerel and cod also being found in some places. It is one of the fruits of the sea and is used as a cooked or raw ingredient in many dishes. In Hungary, it is most commonly found in fish soup, while in Japan, for example, salmon and herring eggs are used raw in sushi. Fish milk is very popular in the UK and in fine dining cuisine. It is rolled in flour, fried and served with lemon, but also eaten fresh with a tasty dressing or as a prade. It is also used as a condiment, a seasoning, but the most important aspect is always that it is very fresh.
