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According to Rimvydas Kriščiūnas, manager of the fishing company Jūros vėjas, the report quotes the media, as soon as the fish removed from the nets is usually 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.
It is extremely easy to prepare.
According to R.Kriščiūnas, it is not easy to answer the question of why smell is so popular in our country. First of all, the phenomenon of snails in Lithuania could 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 a fresh smell, which helps to maintain all the nutritional properties of the fish, which is why buyers like to smoke so much in our country ”, says R. Krisčiūnas.
J. Andriejauskaitė / 15min photo / Cast iron trade in Palanga
Saulius Mikalauskas, President of the Lithuanian Fishermen’s Union, speaking about the melt season, which has already started, underlines 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 season of smell will be only after it begins, because the abundance of smell will be determined by the climatic conditions,” says the interviewee. According to S. Mikalauskas, fishermen especially like the smell not only because they are usually 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.
Probably the most popular and easiest way to prepare the smell is to fry the fish in butter.
Vilma Juodkazienė, food expert at the retail chain Iki, also echoes S. Mikalauskas, who says there is no need to go overboard when smelling: Of course, don’t forget to taste the fish with salt and pepper beforehand. “
Photo by Strelkabelka / Dish in Stintai’s night restaurant “Šturmų švyturys”
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 suggests trying a couple of simple recipes and enjoying the smell this weekend.
Crispy fried smell
Ingredients:
- smelt;
- flour;
- you go out;
- Pepper;
- butter and oil (for frying).
Doing:
1. Clean and wash batches first. Sprinkle with salt and pepper. Then lightly roll in a thin layer of flour.
2. 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.
Photo by Vida Press / Fried smelt
Marinated herring
Ingredients:
- 1 kg of melt;
- 2 carrots
- 2 onions
- flour;
- you go out;
- Pepper;
- Oil for frying).
marinatui:
- 1 l of water;
- 2 tbsp. spoon sugar;
- 1 tablespoon. spoon salts;
- 5 tablespoons spoon vinegar;
- bay leaves;
- Peppercorns;
- cloves.
Doing:
1. First peel the carrots and cut them into slices and the onion into rings. Put them in jars.
2. Clean and wash batches. Salt and sprinkle with pepper.
3. Heat the oil in a frying pan, roll in the flour and fry in hot oil for 3-4 minutes. From both sides.
4. Place the fried fish in jars on top of carrots and onions.
5. 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.
6. After the jars have cooled, they should be kept in the refrigerator for at least 24 hours to allow the odor to macerate.
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