For this reason, fish is an extremely beneficial and important food, especially for babies. One of the most frequently asked questions by mothers introducing solid foods to their babies is when and how to introduce different foods. Among these, fish is one of the most discussed and researched.

Globally, doctors recommend delaying the introduction of solid foods as long as the baby is gaining about 400-500 grams per month (sometimes up to 300 grams) through breastfeeding. One of the miracles of breast milk is its content of omega-3 fatty acids. Therefore, we recommend consulting your doctor before introducing fish to your baby.

Based on our experiences and the advice of doctors and nutritionists, we’ve prepared this guide to help parents who want to introduce fish to their babies. If you feel there’s something missing or if you have any questions, please write in the comment section. We will try to respond as soon as possible.

Does My Baby Need Fish?

Omega-3 fatty acids (EPA, DHA) are only found in seafood and breast milk. Since your body cannot produce omega-3s on its own, you must get them from external sources. However, through breast milk, you can provide omega-3s for your baby. That’s why breast milk is one of the most miraculous foods in nature.

As your baby grows, the need for omega-3s, which are necessary for optimal cellular function, increases. However, as your baby starts consuming more solid foods, breastfeeding decreases. Your daily milk production also declines. This gap needs to be filled with fish.

When Can I Start Giving My Baby Fish?

The most important factor when introducing solid foods is whether the food is an allergen. Common allergens include milk, eggs, peanuts, soy, wheat, tree nuts (walnuts, almonds, pistachios, etc.), fish, and shellfish.

If you’ve started solid foods and your baby has no known fish allergies, you can begin introducing fish.

However, each baby’s development is unique, so it’s important to consult your doctor. In our case, when our baby’s weight gain slowed at 7 months, we introduced solid foods, and our doctor recommended starting fish at that time.

Shellfish such as mussels and shrimp are also allergens, so it’s better to introduce them after 1 year.

What Should I Keep in Mind When Giving My Baby Fish?

• First and foremost, ensure the fish is fresh. Spoiled fish is dangerous even for adults. I recommend reading our article, “How to Tell if Fish is Fresh.”
• Make sure to remove all the bones.
• Each type of fish has a different cooking time. Ensure the fish is well-cooked.
• Avoid deep-sea and predatory fish with high mercury levels (listed below).

Can Breastfed Babies Eat Fish? Is There a Risk of Poisoning Due to Breast Milk?

Yes, you can confidently give your baby fish, even alongside breastfeeding. There’s no harm in consuming fish and dairy together. The danger only arises if the fish is spoiled, which would pose a risk to anyone, regardless of whether they consume it with milk.

Can My Baby Eat Fish and Yogurt on the Same Day? How Long After Eating Fish Can They Have Yogurt?

Fish and yogurt can be consumed together, even at the same time. This is a common misconception. There’s no harm in combining fish with dairy. The key is to ensure the fish is fresh. Personally, I have enjoyed fish with yogurt since childhood, and we also give yogurt to our baby alongside fish for variety. However, always ensure the fish is fresh. For more on this, check out our article, “Does Eating Fish with Yogurt Cause Poisoning?”

What Type of Fish Can Be Given at Different Stages?

In the early stages, I recommend starting with white, low-fat fish to get your baby accustomed to the taste.

You can begin with white fish like trout, sea bream, or sea bass, and later introduce richer omega-3 sources like salmon, sardines, anchovies, mackerel, or bluefish. Observe your baby’s preferences—if they dislike oily fish, continue with the ones they enjoy. While some fish are richer in omega-3, all fish are good sources of omega-3. The important thing is that your baby likes the fish.

You can start giving fattier fish like salmon and mackerel from around 7-8 months, though some sources suggest waiting until 1 year.

What Should You Consider About Each Fish Type?

• Sardines and anchovies are rich in omega-3 and low in mercury, making them highly recommended. However, even after filleting, small bones may remain, so be sure to remove all bones.
• Fish like bogue, horse mackerel, red mullet, and goatfish are bony fish. Ensure all bones are removed before giving them to your baby.
• For fattier fish like salmon, mackerel, or bluefish, prepare them according to your baby’s taste. Early on, you can include these fish in soups with vegetables.
• Bluefish is rich in omega-3 but is expensive due to overfishing of its juvenile form, known as “cinema.” Avoid buying juvenile fish to help preserve the species.

How Much Fish Should You Give?

In the initial tasting phase, you can offer 1-2 teaspoons of fish.

From 7-8 months, you can increase the portion to matchbox-sized or the size of a small meatball.

How Should You Cook Fish for Babies?

The healthiest cooking methods are steaming, baking, grilling, or poaching.

Frying fish increases the saturated fat content, so it’s not recommended for babies or children (or even adults, for that matter).

Which Fish Should Be Avoided?

Avoid deep-sea and predatory fish with high mercury levels.

In Turkey, swordfish and shark are among the fish with high mercury levels. Shark is sometimes sold under names like “catfish” or “meatfish,” so be cautious.

Can I Give Farmed Salmon to My Baby?

Natural salmon is one of the richest sources of omega-3. However, it’s difficult to find natural salmon, and farmed Norwegian salmon is widely available. Despite being farmed, Norwegian salmon is considered safe, as antibiotics are no longer used due to special vaccination methods. Farmed salmon still contains significant omega-3 levels.

Is Wild-Caught Fish Always Healthier?

Many parents prefer wild-caught fish for their babies, but it’s important to understand the difference between wild and farmed fish. Wild-caught fish live and feed naturally, while farmed fish are fed artificial feed.

Can I Give Canned Fish to My Baby?

For your baby or child, it’s always better to choose fresh fish over canned. Fresh, unprocessed fish that you cook yourself is the healthiest option.

If you’re reading this, your fish is likely already frozen. Still, I recommend reading our article on how to freeze fish properly.

The thawing method you choose should prevent the fish from overheating, losing moisture, dehydrating, or fostering bacterial growth. The ambient temperature during thawing should never exceed 20°C (68°F).

Studies show that fish thawed quickly in the microwave experiences the least quality loss. Therefore, microwave thawing is one of the most recommended methods. Another option is to let it thaw in the refrigerator. If you’re thawing the fish in water, always use cold water and ensure the fish does not come into direct contact with the water.

When buying frozen mackerel, which is commonly found at fish markets, ensure it hasn’t already thawed. Unfortunately, some fishmongers re-freeze unsold mackerel and place them back on display the next day. Especially in warm weather, fish left out for long periods can lose their freshness entirely.

By the time you bring frozen mackerel home, it may already have thawed. If not, you can use the microwave for a quick thaw or wait for it to thaw in the refrigerator.

If you don’t have a microwave or prefer not to use one, you can also thaw the fish quickly by placing it in cold water. However, ensure the fish does not come into direct contact with the water by placing it in a sealed bag and submerging it in the cold water for fast thawing.

Below is a summary of key points to remember:

How Should You Freeze and Thaw Fish? What to Keep in Mind:

• Especially in hot weather, clean the fish promptly without leaving it out too long, and wash it in salty, cold water. Alternatively, after washing it in cold water, dip the fish in ice-cold, salty water for 1-2 minutes and drain it in a colander.
• Place the fish in a colander and let it drain in the refrigerator. This will also pre-chill the fish. You can use a paper towel to dry it completely.
• If possible, vacuum-seal the fish to prevent exposure to air.
• If you don’t have a vacuum sealer, wrap the fish in aluminum foil or place it in a freezer bag to protect the tissue from damage caused by direct contact with ice. (Don’t worry, aluminum foil is safe for freezing, as its carcinogenic substances only release at high temperatures, and it helps conduct cold air efficiently.)
• To minimize the amount of cell fluid that escapes from the fish, freeze it quickly. After a few hours of pre-cooling in the refrigerator, place the fish in the freezer and select the quick-freeze setting.
• If you freeze fish at different times, label them to know when each was frozen.
• The recommended method for thawing fish is rapid thawing to minimize bacterial growth. Use the microwave if available. Another method is slow thawing in the refrigerator, as this slows down enzymatic activity. If thawing in water, make sure to use cold water and avoid direct contact with the fish.
• Sensory, physical, and chemical tests have shown that some types of fish can be frozen and thawed up to three times under proper conditions and still remain edible. However, all studies conclude that frozen seafood should be consumed after its first thaw and should never be refrozen.

Once you have thawed frozen seafood, you must consume it. Do not refreeze.

The article also includes a table, compiled through a joint effort by the EPA and FDA, which lists certain types of fish that contain valuable Omega-3 fatty acids, essential for health, and, conversely, the harmful mercury levels in those fish. We recommend carefully reviewing the table to make informed decisions about which fish to consume.

What Do the FDA and EPA Recommend?

The FDA and EPA have conducted research on the importance of fish consumption for pregnant women, those planning to conceive, breastfeeding mothers, and growing children. While fish is crucial for development, some deep-sea and predatory fish contain mercury at levels that can be harmful. This research identifies which types of fish should be avoided and what precautions should be taken.

FDA AND EPA’S RECOMMENDATIONS:

To support fetal development and overall health during pregnancy, and to strengthen the immune system of infants through breastfeeding, it’s recommended to consume 250-350 grams of fish per week. This is also crucial for children’s immune and cognitive development. The required amino acids and proteins can only be sufficiently obtained through fish consumption.

WHAT SHOULD YOU DO?

• Consume 250-350 grams of fish weekly:
  This amount meets the minimum dietary requirements. It is recommended to eat fish 2-3 times a week. For children in their developmental years, this amount should be adjusted according to their age, weight, and calorie needs.
• Choose fish with low mercury levels:
  Like many other foods, fish contain traces of mercury. The healthiest fish with the lowest mercury levels include salmon, tuna, shrimp, anchovies, catfish, cod, tilapia, and pollock.

Avoid These Four Types of Fish:

Some deep-sea and predatory fish contain mercury levels higher than the recommended limit and should be avoided. These include shark, swordfish, tilefish (from the Gulf of Mexico), and king mackerel. Of these, shark and swordfish are the most commonly found in Turkey, and their high mercury levels pose health risks, especially to pregnant women and children.

HOW MUCH OMEGA-3 AND MERCURY IS FOUND IN EACH TYPE OF FISH?

Below is a chart showing the amount of Omega-3 fatty acids (EPA and DHA in milligrams) and mercury (in micrograms) found in 4 ounces (118 grams) of cooked fish:

Fish to Avoid for Pregnant and Nursing Women, and Growing Children:

What is Mercury and Methylmercury?

Mercury is a natural element that can be found in our environment. It can accumulate in lakes, rivers, and oceans, where it is converted into methylmercury. This form of mercury is stored in fish tissues and can pose a neurotoxic risk to the brain and nervous system if consumed in large amounts over time.

Does All Fish Contain Methylmercury?

Yes, almost all types of fish contain trace amounts of methylmercury. As fish grow and live longer, they accumulate more methylmercury in their bodies. Predatory fish and those living in the deeper parts of oceans and seas generally have higher levels of methylmercury.

Which Fish Should You Avoid?

According to FDA research, fish with high mercury levels should be avoided. These include:

• Shark
• Swordfish
• Tilefish (from the Gulf of Mexico)
• King Mackerel

How Often Should You Eat Fish?

Consuming 150-200 grams of fish per meal, 2-3 times a week, will meet your weekly nutritional needs.

Should Pregnant Women and Children Avoid Raw Fish?

Yes. Both the USDA and FDA recommend that pregnant women and children avoid eating raw fish, red meat, poultry, or eggs, as these can carry harmful bacteria that are not destroyed unless properly cooked.

How Should You Cook Seafood?

Boiling fish is a healthier option than frying, as it requires fewer calories. It’s important to ensure that fish is cooked thoroughly to minimize the risk of bacteria.

Do You Need to Worry If You Ate One of the Fish to Avoid?

No. Eating one meal of these fish is not harmful, but it’s important to be cautious of what you eat in the future. Mercury is not quickly eliminated from the body, so frequent consumption of high-mercury foods should be avoided.

Is It Okay to Frequently Eat Canned Tuna?

Yes. Canned tuna contains safe levels of methylmercury and can be consumed regularly. However, it’s still recommended to eat a variety of fish for a balanced intake of nutrients.

What Happens If You Don’t Eat the Recommended 250-350 Grams of Fish Weekly?

This is a general recommendation for maintaining health. If you don’t meet this amount in one week, you can make up for it the following week.

Why Should You Follow These Recommendations?

Fish are rich in essential proteins and minerals and contain very little saturated fat. They are also a significant source of Omega-3 fatty acids, vitamin D, and iron. These nutrients are especially crucial for the immune system and brain development of children, as well as during pregnancy and breastfeeding.

Should You Avoid All Fish During Pregnancy Due to Mercury Concerns?

No. It’s important not to avoid fish during pregnancy, as Omega-3 fatty acids are essential for fetal development. Research shows that the benefits of eating fish far outweigh the risks of mercury exposure from most types of fish, especially in countries like Turkey, where mercury levels in fish are generally low.

Can You Reduce Mercury Levels by Cooking or Cleaning the Fish?

No. Methylmercury is stored in the tissues of fish, and cooking or cleaning does not reduce its levels.

To ensure even cooking, make a small cut on each side of the fish, especially if they are larger. For extra flavor, lightly salt the fish 10 minutes before cooking and stuff them with lemon slices. This will enhance the aroma and bring out the best in the fish.

For a beautiful and flavorful side, add carrot slices to the baking tray, which will not only brighten your serving platter but also add a delicious contrast to the fish. Cooking time will vary depending on the size of the fish and your oven type. In a small oven, about 25-30 minutes should be sufficient. Be careful not to overcook the fish—leaving it slightly moist will enhance its flavor.

Baked Sea Bream Recipe: Simple and Delicious

If you’re looking for a simple and tasty way to prepare sea bream with minimal effort, this baked recipe is perfect for you.

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Course: Oven

Keyword: Oven Recipe, Sea Bream

Servings: 4 people

Author: Balıkçı

Ingredients

• 4 whole sea bream
• 2 Carrots
• 2 Table Spoon olive oil
• 1 lemon
• salt
• ½ Tea Spoon thyme optional
• ½ Tea Spoon black pepper optional

Instructions

• Lightly salt the inside and outside of the fish, then rub them with olive oil. Optionally, sprinkle black pepper and thyme inside and out for added flavor.
• Place lemon slices inside each fish.
• Line a baking sheet with parchment paper and place the fish on it. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, depending on the size of the fish.
• For a balanced and colorful plate, add carrot slices to the baking sheet alongside the fish.

Notes

Cooking time may vary depending on the size of the fish and your oven. It typically takes about 25-30 minutes. Avoid overcooking to keep the fish moist and flavorful.

Have you tried this recipe?Let’s mention @Baliktarifi or tag #baliktarifi!

Although cooking calamari to achieve a tender inside and crispy outside is quite easy, many people hesitate to cook it at home due to a lack of well-published resources on the topic. For this, after properly marinating the calamari, paying attention to key points while cooking and being able to say “yes, this is it,” I recommend reading our article titled ‘How to Marinate Calamari?’. Since tarator sauce can be easily prepared with ingredients in your home and is delicious, it is one of the most commonly served sauces alongside calamari. The essence of tarator sauce consists of stale bread crumbs, strained yogurt, and walnuts. Other ingredients are used to enhance the taste and aroma.

After preparing the tarator sauce, I suggest letting it sit in the refrigerator for a few hours if you have time. This will allow the sauce to develop its flavor fully.

Ingredients

2-3 slices of stale bread

A handful of walnuts

2 tablespoons strained yogurt

1 tablespoon mayonnaise (you can increase the yogurt instead of mayonnaise if you prefer)

2 cloves of garlic

2 tablespoons olive oil

1 lemon

1 teaspoon salt

Preparation

Crumble the inside of the stale bread slices into a bowl.

Use a food processor to blend walnuts, yogurt, mayonnaise, 2 cloves of garlic, lemon juice, olive oil, and salt together.

If you’re not using a food processor, you can crumble the bread between your palms. After crushing the walnuts and garlic, mix them with all the ingredients. Your tarator sauce is ready. I recommend letting it rest in the refrigerator for a few hours before serving it alongside calamari.

Tarator Sauce Recipe: The Indispensable for Calamari

Tarator sauce, which is a must for everyone when it comes to calamari, is also very easy to prepare.

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Prep Time: 3 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 5 minutes minutes

Course: Sauce

Keyword: Calamari, Sauce

Author: Balıkçı

Ingredients

• 2-3 Slices Stale bread
• 1 Handful walnuts
• 2 Table Spoon Süzme yoğurt
• 1 Table Spoon Mayonnaise
• 2 Cloves Garlic
• 2 Table Spoon Olive Oil
• 1 Lemon
• 1 Teaspoon Salt

Instructions

• Crumble the inside of the stale bread slices into a bowl.
• Use a food processor to blend walnuts, yogurt, mayonnaise, 2 cloves of garlic, lemon juice, olive oil, and salt together.

Notes

If you’re not using a food processor, you can crumble the bread between your palms. After crushing the walnuts and garlic, mix them with all the ingredients. Your tarator sauce is ready. I recommend letting it rest in the refrigerator for a few hours before serving it alongside calamari.

Have you tried this recipe?Let’s mention @Baliktarifi or tag #baliktarifi!

Enjoy your meal!

How to Prepare?

In truth, there are few fish as versatile as salmon in terms of cooking methods. Despite being oily, you can pan-fry it properly, grill it, barbecue it; cook it in a pouch, on oiled paper, or in foil. You can even steam it in a pressure cooker.

Of course, like with red and white meats, you can enhance the flavor by marinating salmon before cooking. I strongly recommend marinating with suitable spices before some cooking methods. Let’s delve into the sauce and marination process.

How to Make Salmon Sauce and Marinate?

Firstly, decide the desired taste and prepare a matching sauce for marination. As salmon is a bit oily, the most common marination method involves lemon. Mix a bit of salt, olive oil, and lemon juice in a bowl, let it rest in the fridge for half an hour. Avoid marinating in lemon juice for too long, as its acidity can start to cook the fish after a while.

If you prefer marinating with spices, a mix of olive oil, salt, black pepper, oregano, and garlic, left for 30-60 minutes, is sufficient.

How to Pan-Fry Salmon?

If you plan to pan-fry, I recommend using a non-stick or ceramic pan. The key is to fry in very little or no oil. Optionally, marinate briefly with olive oil, lemon, salt, and spices, then cook each side for 3-4 minutes in an oil-free non-stick pan. It’ll start releasing its own oil as it cooks, and when it takes on a beige color, it’s done. Be cautious not to overcook and dry out the fish.

Baking

When baking, you can wrap it in paper, use foil, or cook directly in a baking sheet or casserole dish. In a regular oven, it cooks at 200 degrees Celsius in 12-13 minutes. The time varies based on the thickness; if you’re cooking the tail side, it’ll be done in a shorter time, around 8 minutes. To ensure it’s fully cooked, you can extend the time by 2-3 minutes, but be careful not to overcook, as it will dry out.

No need to use oil when baking; you can use very little olive oil if desired. Decorating with lemon slices enhances both the appearance and flavor. Bay leaves also add a delightful aroma. You can try the Baked Salmon in Paper recipe here.

Grilling or Barbecuing

Before grilling, marinate briefly with olive oil, lemon, garlic, and salt, then grill each side for 4-6 minutes. If using a barbecue, ensure the coals are well-ashened to avoid flare-ups. You can marinate with different spices or keep it simple with a bit of salt; after massaging it in, grill each side for 4-7 minutes based on the grill’s heat and the thickness of the fillet or slice. You can tell it’s done by its color or check with a fork. As always, avoid overcooking to keep it moist. Check out the Salmon Skewer Kebab recipe for a delicious homemade option.

When cooking sea bass fish in the oven, you can cook it directly in the oven container or you can also use greaseproof paper or foil paper. However, if you are going to use foil paper, you should protect it from harmful factors at high temperatures by putting oil paper under it.

In this article, you will find a recipe that you can quickly cook a whole sea bass without any effort. I recommend you to buy a large sea bass. Because when you cook it in the oven, it does not dry out and becomes more juicy. All you need is a little olive oil, a sprig of thyme, lemon, salt and pepper. Here is the recipe:

Whole Sea Bass Recipe in the Oven

If you want to cook practical, delicious and odorless fish, this baked sea bass recipe is just for you.

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Course: main

Keyword: baked, sea bass

Servings: 2

Author: Balıkçı

Ingredients

• 1 Quantity Sea Bass
• 2 Tablespoon Olive Oil
• 1 Quantity Lemon
• 2 pinches Fresh Thyme

Instructions

• After washing the fish, drain the water. If you are making large sea bass, make a few scratches on the sides so that it cooks well.
• Place the thyme and lemon slices inside the fish. You can also scatter them around and on top.
• Mix lemon juice, olive oil, salt and pepper in a small bowl and pour over the fish.
• Bake in the preheated oven for 25-30 minutes at 200 degrees Celsius without covering it. You can find the explanation about the time below.

Notes

Cooking time varies according to the size of the fish and the type of your oven. An oven with a turbo feature at 200 degrees C can cook a sea bass around 700-800 gr in about 25 minutes. You can tell if it is cooked by looking at the color of the fish. If the meat has turned opaque white and the brightness of the fish is gone and reddened, it means it is cooked. You can check with a fork to be sure. Once you have cooked fish in your oven once, you will now know how much time you need to give for which fish in the next cooking.

Have you tried this recipe?Let’s mention @Baliktarifi or tag #baliktarifi!

The biggest difference between grilling and barbecuing is the heat they provide. Generally, grilling offers higher heat (around 200-260 degrees), while barbecue is ideal for slower cooking, with the added aroma from charcoal. Assuming you’re using a healthy barbecue technique, I mean not when all the coals are burning fiercely but when they start to ash, and you cook the fish without burning.

The most crucial point is to leave the bonito slightly moist without drying. Hence, cooking times matter. Factors like the type and temperature of the grill, the fire of the barbecue, the distance between the grill grate and the barbecue fire, the size of the fish, and the thickness of the meat will affect the cooking time. When the fish turns opaque, you’ll know it’s cooked, and then you flip it. The cooking time after flipping is about 3-4 minutes shorter.

Another key point is to brush the fish with oil and add flavor during cooking. While the bonitos are cooking, we brush each side with a mixture of olive oil and rosemary. This way, the fish won’t dry out, and the fantastic aroma of rosemary will infuse into the fish. After the fish is cooked, brush the top sides with the prepared sauce one more time before placing them on the serving plate.

If you’re grilling, make sure the fire isn’t too high; you can place the fish when the coals are starting to ash. Atlantic Bonito is an oily fish, and with the addition of olive oil during cooking, high heat can cause flare-ups. After igniting the barbecue, you can normalize the fire by initially roasting peppers, onions, or tomatoes, then placing the fish on the barbecue. The face of a medium-sized bonito cooks in about 13-14 minutes on one side. After flipping, 8-10 minutes are sufficient.”

Mangalda pişirecekseniz ateş çok yüksek olmasın, közlerin artık küllenmeye başladığı anda yerleştirebilirsiniz. Palamut yağlı bir balıktır, ayrıca pişirme sırasında zeytinyağı süreceğimiz için ateş yüksek olursa alev alabilir. Mangalı yaktıktan sonra ateşin normalleşmesi için önden biber, soğan veya domates közleyebilir, balıkları daha sonra mangala yerleştirebilirsiniz. Mangalda orta boy bir palamutun bir yüzü 13-14 dk gibi sürede pişer. Çevirdikten sonra ise 8-10 dk yeterlidir.

“The high heat from the grill means the fish will cook faster. After placing the bonitos, one side will likely cook within 9-11 minutes. Use a brush or spoon to apply the olive oil-rosemary mixture and flip the bonitos. Another 6-8 minutes are sufficient for the other side to cook.

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Grilled or Barbecued Bonito Recipe

"Unlock the secrets to a mouthwatering bonito barbecue—maintain moisture, embrace rosemary-infused elegance, and master the grill. Elevate your culinary journey with this swift, flavorful recipe!"

Course Main Course

Keyword Atlantic Bonito, Grilled

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 Person

Author Balıkçı

Ingredients

• 2 Adet Atlantic Bonito (If it is large, 1 bonito is enough for 2 people)
• 4 Yemek Kaşığı Olive Oil
• 1 Pinch of Biberiye
• Salt
• Black Pepper

Instructions

• Cut the bonito fillets in half and wash them gently. Rub with salt, pepper and olive oil and leave to rest for 10 minutes to absorb the salt.
• Mix the rosemary leaves with olive oil in a bowl. After placing the fish on the barbecue or grill, apply this sauce occasionally. You can use a brush or spoon for this.
• After the bonito is cooked on both sides, you can apply the sauce you have prepared for the last time and serve. Enjoy your meal

Notes

When barbecuing a medium-sized bonito, it takes about 13-14 minutes on one side. When you turn the other side, 8-10 minutes is enough.

On the grill, while one side cooks in 9-11 minutes, 6-8 minutes is enough when you turn the other side.

If you leave the fish slightly juicy without drying it too much, it will be much more delicious.

One of the most important ways to strengthen your immune system while at home is healthy nutrition. When it comes to healthy eating, the first thing that comes to mind is fish. With a delicious fish soup both feast on your table and feast on your stomach; stay healthy and fit as well.

We have compiled for you a delicious salmon soup recipe that you can prepare from preparation to cooking in a total of 25 minutes. Of course you don’t have to use salmon. For this recipe, you can also use sea bass, sea bream or trout, which are white meat and can be easily removed.

The Key to Delicious Fish Soup

You can cook soup of different fish. The important thing here is the aroma of the broth. If the broth is heavy smelling and intense, no matter how useful it will be, the drinkers will not be very satisfied. Although there is a fish aroma in the water of the soup, it should have a mild taste and should not be very dense. Apart from the vegetables you use, you can also sweeten it with spices, and you can also provide a very mild flavor with lemon. This is especially important if you are making fish soup for children.

The best option for seasoning the water of fish soup is actually fish broth instead of chicken broth. You can use this if you have boiled fish to make fish soup and drained the water and put it in the freezer. We used chicken broth to make it easy for everyone in this recipe. It would be great if you had poured the chicken broth you had boiled before. If this is not the case, you will have to use ready bouillon.

It is also important which fish you use while preparing the fish soup. Generally, fish with white flesh, which can be easily removed and whose aroma is not very dense, is used. In other words, fish such as angler, swallowfish, manure (scorpion fish), salmon, sea bass, sea bream or trout are ideal for soup. Unfortunately, the first three of these counts are no longer easily found.

Practical Salmon Soup With Vegetables Recipe

You cannot imagine how easy it is to prepare a delicious salmon soup that will boost your immune system.

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Course: Soup

Cuisine: Mediterranean

Keyword: Salmon, Soup

Servings: 4

Author: Balıkçı

Ingredients

• 500 gr Salmon Fillet Skin and bones removed, cut into large cubes
• 4 Green onions chopped
• 1 green bell pepper chopped
• 4 garlic cloves minced
• 1 oz  fresh dill chopped
• 1 lb gold potatoes thinly sliced into rounds
• 1 carrot thinly sliced into rounds
• 1 lemon
• 5 cups low-sodium chicken broth
• 1 tsp dry oregano
• ¾ tsp ground coriander
• ½ tsp ground cumin
• salt
• black pepper
• 3 tablespoon Extra virgin olive oil

Instructions

• In a large saucepan, mix green onion, pepper and garlic in 3 tablespoons of olive oil and saute for 3-4 minutes. Add half of the chopped dill and mix a few more rounds.
• Add 5 cups of chicken stock. If you do not have chicken broth, you can crush the chicken bouillon in a little water and add it. Add the finely chopped potatoes and carrots.
• Add salt, pepper and other spices, close the lid of the pan and cook for 5-6 minutes over medium heat until the potatoes are softened.
• Add the salmon flaked pieces. With the lid closed, cook on low heat for about 10-12 minutes until the salmon turn pink or spread slightly when you touch them with a fork.
• Add 1 lemon juice and a pinch of grated lemon peel and the remaining chopped dill and mix and turn off the heat. You can serve it after resting it for 10 minutes. Bon Appetit (:

Notes

Salmon is a fast-cooking fish and you do not need to cook it for too long. It is enough to be boiled for 10 minutes. If it spreads slightly when you touch it with the tip of the fork, you will know it is cooked.

It is real fish water that will give the real flavor instead of chicken broth. If there is fish water that you have boiled and strained before and put in the freezer, I would say use it. Likewise, you can use your chicken broth that you have stored in the refrigerator. If there is none then you can use instant bouillon.

Have you tried this recipe?Let’s mention @Baliktarifi or tag #baliktarifi!

Source: https://www.themediterraneandish.com/salmon-soup/

Seafood is one of the most important food sources in terms of the Omega-3 fatty acids it contains to strengthen the immune system. In addition, Omega-3 fatty acids are found only in fish in nature after breast milk.

Shrimp, which is rich in vitamin D and selenium in these days when we cannot leave the house and see the sun, is an effortless seafood that is cooked quickly. Although it is usually cooked in a pan, it is also suitable for cooking in the oven and large sizes on the grill. In this recipe, we cook it in a pan with butter, lemon and garlic aroma.

How Long Does Shrimp Cook?

Shrimp is a seafood product famous for its fast cooking. If you are going to use large size jumbo shrimp, keep a maximum of 3 minutes for each side of the cooking time. If you are using small size grass, 1-2 minutes is enough for cooking. If you cook too long, it will be like rubber.

We use 2 lemons in this recipe that you can cook in a large pan over medium heat. You can slice one and use the juice of half of the other. If it’s a little juicy lemon, you can use it whole.

Easy Lemon Garlic Shrimp Recipe

Whether it's jumbo shrimp or small-sized grasshoppers, it's wonderful when cooked in a pan with the flavor of garlic and lemon. Moreover, it only takes 15 minutes of your time!

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: Appetizer

Cuisine: Mediterranean

Keyword: Karides, Tava Tarifi

Servings: 2 Kişilik

Author: Balıkçı

Ingredients

• 2 Yemek Kaşığı butter, divided
• 1 Yemek Kaşığı extra-virgin olive oil
• 1 lb. medium shrimp, peeled and deveined
• 2 lemon, thinly sliced, plus juice of 1 lemon
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 2 tbsp. dry white wine (or water)
• 1 tutam Freshly chopped parsley, for garnish
• Kosher salt

Instructions

• n a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, lemon slices, garlic, and crushed red pepper flakes, and season with salt. Cook, stirring occasionally, until shrimp is pink and opaque, about 3 minutes per side.
• Remove from heat and stir in remaining butter, lemon juice, and white wine. Season with salt and garnish with parsley before serving.

Notes

Since shrimp is a fast-cooking seafood, it cooks in a few minutes. If you cook it for a long time, it will become rubbery. You’ll know it’s cooked when it starts to turn slightly pink. In the recipe, Jumbo shrimp is cooked in about 3 minutes on each side. However, if you use small grass shrimp, it is enough to keep it for 1-2 minutes.

Have you tried this recipe?Let’s mention @Baliktarifi or tag #baliktarifi!

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a55657/easy-lemon-garlic-shrimp-recipe/