How long to cook vomera?

Clean the vomer, wash and put in boiling water, add salt and spices, cover with a lid. Cooking time to start from the moment of boiling – 20 minutes. In the first minutes, monitor the foam, remove it in a timely manner.

How to cook vomera

Vomer – kilogram
Vinegar 3% – 10 milliliters
Black pepper – a few peas
Parsley – a bunch
Salt – half a teaspoon
Bay leaf – 3 pieces

How to cook vomera
1. Clean vomera from scales and giblets, cut out gills, rinse in cool running water.
2. Wash the parsley, separate the stems from the leaves, chop the stems into strips 3 centimeters long.
3. Pour 2.5 liters of water into the pan, put salt, place on the burner over high heat, let it boil.
4. Put the whole fish in a pot of boiled water, wait for it to boil.
5. Remove foam, put peppercorns, bay leaves, vinegar, parsley stalks.
6. Cook fish over low heat for 20 minutes.
7. Remove the pan from the burner, remove the vomer from the broth, remove the fins, head, skin, bones.

Dalmatian vomer soup

Vomer – kilogram
Carrots – 200 grams
Potatoes – 500 grams
Young onions – 300 grams
Olive oil – 50 milliliters
Dry Serbian spices – to taste
Lemon – half
Flour – a third of a glass
Salt – a teaspoon
Pepper – a few peas

How to cook Dalmatian vomer soup
1. Wash the young onion, chop the white part, set aside the green part.
2. Pour oil into a deep saucepan, place over medium heat, fry the chopped onion for 5 minutes.
3. Put flour in a saucepan, mix, fry for a few minutes.
4. Pour 1.5 liters of water into the saucepan, wait for it to boil.
5. Wash and peel potatoes and carrots.
6. Cut the potatoes into squares 2 centimeters thick, carrots into strips 3 centimeters long, a centimeter thick.
7. Put potatoes and carrots in the broth, keep on medium heat for 15 minutes.
8. Rinse the fish in cool water, remove the giblets and cut out the gills.
9. Put the vomers in the broth, keep on medium heat for 10 minutes.
10. Remove the vomers from the saucepan, remove the fins, head, bones, skin, cut the fillet with a fork.
11. Squeeze juice from half a lemon.
12. Cut green onion feathers.
13. Put vomer meat, salt, Serbian spices, pepper, lemon juice, chopped onion into the broth, cook for 2 minutes, remove from the burner.

Tasty Facts

– Vomer is a marine fish common in the eastern Pacific Ocean and on the Atlantic shelf. It lives in shallow water with a silty or silty-sandy bottom at a depth of 50-80 meters.

– Vomer is often called selena after the name of the genus of fish.

– The catch of Atlantic vomers for industrial purposes is only a few tens of tons per year. More often this fish becomes an object of sport fishing. Peruvian selenium is of commercial interest. It is caught off the coast of Ecuador. Such fish is popular in the cuisine of Eastern Europe and Russia. It is the Perunian selenium that can most often be seen on our shelves.

– The average weight of a vomer is from 100-150 to 500 grams, the size is 33-40 centimeters.

– The main season for vomer consumption in Russia is summer. Slavs acquire this fish most often for smoking.

– The vomer has another name – the fish-moon. He got it thanks to the body in the form of a ball, on which there are almost no fins.