Snacks are delicious and nutritious – two great ways to make them delicious

Delicious and nutritious

“Lithuanians really like the seasons and value them as a delicacy. We are working with local fishing companies to offer fresh aromas as soon as the season starts. The most important characteristic of smell is freshness, so all processes are they organize in such a way that the smell captured on the Lithuanian coast reaches the stores as soon as possible, ”says Vilma Juodkazienė, a food expert at the Iki retail chain.

Rimvydas Kriščiūnas, manager of the fishing company Jūros v pesjas, says that in order to guarantee the highest quality, only the fish taken from the nets is transported to the points of sale that same night. According to him, it is best to consume the snails as fresh as possible. Like most meat or fish products, they should be consumed within 2 to 5 days.

“If you want to feel the smell of cucumber and the special flavor of these fish, it is best to consume them within 2-3 days after the date of purchase. If the smell is preserved for longer, up to 5 days, they are also suitable to eat, but the specific smell may disappear ”, says a representative of the fishing company.

Favored for its seasonality and ease of preparation

According to R. Kriščiūnas, the question of why smell is so popular in our country is not easy to answer. The snail phenomenon in Lithuania could probably be explained by seasonality. “I will never get this fish; its supply is dictated by nature itself. And man adapts to nature. The season for scent capture is winter and early spring. During this period, it is possible to offer fresh aromas, which helps to maintain all the nutritional properties of fish, which is why buyers like to smoke so much in our country ”, says R. Kriščiūnas

Saulius Mikalauskas, President of the Lithuanian Fishermen’s Union, speaking about the melt season, which has already started, highlights that fishermen are already making unusual catches, so they expect this pot season to be abundant. However, it is determined by many factors, including the direction of the wind.

“It will be difficult to say what the smell season will be like when it starts, because the abundance of smell is determined by the weather conditions,” says the president of the fishermen’s union. According to S. Mikalauskas, fishermen are very fond of smell not only because they are often fished, but also because they are easy to prepare. According to him, it is best to fry the fresh smell in a pan, as well as a popular and easy way to prepare the smell – pickling, so you can enjoy them for longer.

S. Mikalauskas is also supported by V. Juodkazienė, who says not to overdo it when smelling: “Perhaps the most popular and easiest way to prepare the smell is to fry fish in butter. Of course, don’t forget to taste the fish with salt and pepper beforehand. “

According to her, these fish are not only delicious, but also nutritious. Smell is also a healthy protein source that provides the body with amino acids. Aromatic fish is also rich in trace elements: it is rich in iron, potassium, calcium, magnesium, sodium, phosphorus, chlorine, fluorine and molybdenum. In addition, the smell is rich in vitamins B and D. They are easily digested and, therefore, are recommended for children and the elderly.

Food expert V. Juodkazienė offers to try some simple recipes and enjoy the smell this weekend.

Crispy fried smell

Will need:

• Stings
• Flour
• Salt pepper
• To fry butter and oil

preparation:

Clean and wash batches first. Sprinkle with salt and pepper. Then lightly roll in a thin layer of flour. Melt the butter in a pan, you can add a little oil. Fry the fish on both sides in a preheated pan for 3-4 minutes.

Smelled marinated

Will need:

• 1 kg of melt
• 2 carrots
• 2 onions
• Flour
• Salt pepper
• Oil for frying

Marinatui:

• 1 liter of water
• 2 v. š. sugar
• 1 v. š. you go out
• 5 v. š. act
• Bay leaves, pepper, cloves

preparation:

First, peel the carrots and cut them into slices, and the onions – rings. Put them in jars. Then clean and wash the batches. Salt and sprinkle with pepper. Heat the oil in a pan, roll in the flour and fry in hot oil for 3-4 minutes. From both sides.
Put the fried fish in jars on top of carrots and onions.

Prepare the marinade: Boil water with vinegar, sugar, salt, peppercorns, bay leaf and cloves. Heat for a few minutes. Then pour the still hot marinade into the jars with the scent.

Once the jars have cooled, they should be kept in the refrigerator for at least 24 hours to allow the smell to macerate. Delicious!