Seafood is gaining more and more hearts and stomachs. We'll all find out different recipes, we learn to cook, but we still carefully pass by those sea animals that we do not know "by sight." These include the trumpeter - a mollusk that is not often found on the shelves. But if you still manage to buy it, you need to be fully armed and have several recipes in stock, according to which you can cook seafood.

In order not to spoil the purchase

Most often, everything gets to us in a frozen state. So before you cook seafood, you need to defrost it properly. Each of them has its own limitations. In particular, the trumpeter (mollusk) should never be thawed in water. It must thaw in the refrigerator. If you do not have enough time left, it is permissible to defrost it at room temperature, but it is still advisable to avoid this. And for cooking, knowledgeable people advise pouring extremely cold water - up to adding ice to it. They say that this makes the meat much softer.

And, like any marine life, the trumpeter must not be digested. To do this, some cooks recommend not boiling it at all, but removing it just before the water boils. However, other sources indicate exactly the cooking, albeit a very short one. Which advice to follow, you will have to choose on your own.

Trumpeter with mushrooms

This dish contains about twice as much shellfish as champignons. In order for the mushrooms not to lose much in volume, after cleaning and rinsing them, they are boiled almost until tender. After cooling, the mushrooms are cut, if possible, not into slices, but into strips. Fried in butter; how they gilded - add stripes bell pepper at the rate of one pod per 100 grams of mushrooms. The pepper is browned - a couple of tablespoons of flour are added. For two to three minutes, the contents of the pan are fried with stirring, then an incomplete glass of milk is poured. When it boils, a trumpeter cut into slices is laid. The cooking recipe assumes turning off the gas as soon as the dish boils again. Rice is served as a side dish or boiled potatoes(can be in the form of mashed potatoes).

Trumpeter in batter

Before preparing a trumpeter according to this recipe, you need to make a batter. For him, eggs are beaten with flour until smooth - it should turn out batter like pancakes. Each peppered piece of clam is dipped into the mass, the excess drains, and very high fire the trumpeter is fried in sunflower oil... First, fry only one clam for a sample. His meat is salty, but the natural salinity may not be enough for your taste, then you will have to salt the batter.

Pickled Trumpeter

Boil the seafood first. The rules for this process have already been described above. The onion is crumbled in large half rings, salted and poured with diluted vinegar for five minutes. The cooled meat is cut into strips and folded, for example, in a jar, alternating with strained onions, garlic slices, and pepper (chili, if you like spicy, or Bulgarian, if you prefer sweet). Above should be a trumpeter (mollusk). How to prepare the marinade? Boil water (as much as the trumpeter took in volume), add salt, sugar and cinnamon into it, put black and pepper, lavrushka and tomato paste- everything in the ratio you like. When the sauce has cooled, add a spoonful of vinegar and marinade over the clams. After a couple of hours, you can eat them.

Trumpeter salad

These molluscs are quite diverse. All of them are based on boiled trumpeters. Here are a couple of, in our opinion, the most successful combinations.

1. 1.5 kilograms of finely chopped clam, jar canned peas(can be replaced with corn), two hard chopped eggs, four pieces of pickled or pickled cucumbers (also chopped), some rice and a small onion soaked in vinegar or scalded. Dressed with mayonnaise.
2. It is, rather, a summer salad, but you can write it down in your cookbook right now. 1.5 kilograms of lettuce or head lettuce, an egg, a fresh long cucumber and two hundred grams of a trumpeter are cut into proportional pieces and seasoned with low-fat mayonnaise or It turns out very juicy if you add a couple of tomatoes there.

How to decorate is already the tenth thing. Greens will definitely not be superfluous; olives, olives and lemon wedges also work well.

Shellfish with mushrooms and beef

This is one of the most interesting ways to cook a trumpeter (if, of course, you got it right in the sinks). Shells (about forty) after defrosting must be carefully cleaned - at least with an old toothbrush. After they are filled with brackish water (cold) for about an hour. At this time, a dozen dried ones are soaked in warm water. Then their legs must be removed, and the caps must be cut into narrow strips. The trumpeter is boiled in boiled water for 6-7 minutes under a lid, after which the meat is removed from the shells and cut into pieces. A third of a kilogram of beef is ground in a meat grinder and mixed with shellfish, mushrooms, chopped onion feathers and four cloves of garlic. It is driven in there too a raw egg... Minced meat is flavored with soy sauce, sugar, peppers (red and black), salt and a spoonful of sesame oil. The resulting filling is poured over the shells, in which there was a trumpeter (clam), and the shells are cooked in a double boiler for ten minutes. In the absence of the much-needed apparatus, you can put them in a metal colander, put it in a pot of water and cover with a lid. Due to the loose fit, the cooking time will increase to twenty minutes, but the result will be just as good. Such a trumpeter (mollusk) is eaten hot.

Trumpeter stewed in cream

Most often, aquatic creatures are boiled, but this is not the only way to cook seafood. The same trumpeter can be prepared as follows: soak for half a day in low-fat (10%) cream in the refrigerator. For 400 g of shellfish, a glass or a little more cream is enough. The next day, a large onion is chopped and fried - better for olive oil... The trumpeter is cut into small pieces, added to the frying and poured with cream, in which he soaked - half a glass is enough, the rest, unfortunately, will have to be poured out (or fed to the cat, if you have one). The dish is seasoned with salt, pepper and basil and stewed until soft. Make sure that the softness does not turn into rubber! The most harmonious side dish for such a trumpeter will be the most common mashed potatoes or pasta.

Trumpet fricassee

For this dish, 1.5 kilograms of shellfish meat is boiled for a couple of minutes and folded back to drain the water. A little more than a kilogram of tomatoes are scalded, the skin is removed from the tomatoes, the seeds are removed if they are large (with cherry, this procedure can be omitted), the tomatoes are cut into cubes and fried in vegetable oil with finely chopped or squeezed four cloves of garlic to the state of gruel. Small slices of a trumpeter are laid in it, salted, peppered and languished on the stove for no longer than three minutes. Tasty! Especially with boiled rice, a salad of fresh vegetables or a variety of pickles.

Finally

We remind you that cooking recipes can be modified and adapted to your preferences. This is especially true for spices and spicy herbs... Salads can also be complemented with some vegetables or cheese - it goes well with seafood, especially feta cheese or feta. As for the dressing, you shouldn't be limited to mayonnaise alone. Seafood can befriend many ingredients. In addition, shrimp, squid, rapanas and a trumpeter (shellfish) can be successfully combined in one dish. Photos of the dishes described in the article will help you cope with cooking. Don't be afraid to experiment: maybe someday you will make the world happy with a completely unique recipe.

Since ancient times, people have been eating what nature gave them. The inhabitants of the forest regions lived by gathering and hunting, the inhabitants of the coastal regions were fed by the sea. In ancient times, people in the sea not only caught fish, but also collected various invertebrates. Shellfish were attracted not only delicious meat, but the fact that most of them became easy prey because of their slowness. Since ancient times, it has been possible in coastal areas not only to buy a trumpeter or other mollusk, but even to pay off with their shells, which in the ancient world had the power of modern money.

With the development of transport communications, you can buy seafood regardless of where you live. However, if you buy meat from a trumpeter, which is familiar to a resident of Japan or Primorye, then residents of the central regions or Siberia practically do not know at all who it is, a sea trumpeter, and whether it is possible to eat it, and if possible, how.

Sea trumpeter, description and lifestyle

If someone had a chance to walk along the seashore, then it was hardly possible to avoid the temptation and not lift a beautiful, whimsically twisted shell out of the sand. Perhaps the same or similar to it was used by people in ancient times to give a sound signal, blowing into it with all their might. From here the mollusk got its name trumpeter.

Buccinids or trumpeters are gastropods. From the point of view of zoological systematics, they belong to the Trumpeters family from the class Gastropods. A feature of all trumpeters is a spiral - twisted shell. The family includes about a hundred genera. Despite the fact that each genus includes many species, all sea trumpeters have common features. First of all, it is the structure and shape of the shell. Although, of course, you can hardly often buy a trumpeter in a sink, because on the counter there are mainly frozen clam fillets, we will nevertheless consider the structure of a trumpeter's shell.

The shell is shaped like a spirally twisted cone. The base of the cone, which in zoology is called the mouth of the shell, is open and wide. Towards the top, the cone narrows with the last curl and disappears.
The sizes of the shells of the trumpeter, depending on the species, can be from 5 - 7 mm to a quarter of a meter. The sizes of the shells of commercial species are most often from 7 to 9 cm.

In essence, the trumpeter is a predator, with a powerful leg he can destroy the shells or shells of marine invertebrates. Saliva in some types of trumpeters contains paralyzing substances. The mollusk does not refuse from various organic residues that it can find at the bottom.
The digestive system of the trumpeter has a special organ - the radula. With it, like a millstone, he is able to grind any prey.

Most often trumpeters are dioecious. It is believed that commercial species become sexually mature when the shell reaches a height of 7 cm. After mating, females lay eggs. They spawn in June - July.
You can buy the meat of a trumpeter that is obtained in places where these mollusks are commercially accumulated. Most often, they live at depths from 100 to 300 m. At least 40 species of trumpeter are found in the Russian seas. You can buy a trumpeter of about 20 different types that are of interest to fishermen.

The inhabitant of the Sea of ​​Japan, bikcinum verkrusen, deserves attention. Most often, this species is found at a depth of no more than 100 m. The height of the shell in an adult biccinum verrusen is up to 10.0 - 11.0 cm. The number of whorls - 8 - 9. The outer side of the shells has noticeable spiral growth lines and folds along the entire height. they are crossed by convex ribs separated by grooves. The shell is colored yellow or brownish yellow. The trumpeter of this species feeds on small marine life, and can attack a larger animal, especially if it is weakened. He also does not disdain organic remains. Bikcinum verkrusen is harvested either as a by-catch, or special traps are placed on it.

Experts have noticed that right after spawning, trumpeters are able to form large clusters, which are convenient to catch with traps or special trawls. In addition, during this period, their appetite increases, so to speak. The production of the trumpeter reaches its highest productivity in August. I must say that fishing is carried out from May to November. However, depending on the spawning period, fishing may be limited in June-July or July-August.

You can buy a trumpeter in split form, frozen or in the form of preserves or canned food. When cutting a mollusk, about 70% of the mass goes to waste. The best meat yield is 30 - 34%.
Butchering the trumpeter consists in removing it from the shell and separating the leg - muscle from the viscera and inedible parts. Regardless of the method of cutting, manual or mechanical, it is important to rinse the meat from the remnants of the shell, entrails and impurities.

Trumpeter meat has a pleasant taste and content of many nutrients, such as:
calcium;
phosphorus;
iodine;
zinc;
fluorine;
manganese.
Vitamins are also present in the trumpeter:
D,
AT 12,
E,
A.
Trumpeter meat contains a lot of complete protein and little fat. It is well absorbed and has a positive effect on many organs and physiological processes in the body.
You can buy trumpeter meat already cooked and canned, canned different dishes:
amateur pilaf with a trumpeter;
smoked trumpeter in oil;
trumpeter in scented oil;
natural trumpeter.

Trumpeter dishes can be ordered at a Japanese restaurant. In Japanese, its name sounds like tsubugai. Or you can cook a trumpeter on your own.

Buy a trumpeter in the amount of 0.5 kg.

Defrost it by dipping it into water at room temperature.

Put the clam in boiling water and cook after boiling for three minutes.

Then fry the onion in a mixture of butter and vegetable oil when the onion begins to change color, add the trumpeter meat. Large ones can be cut, small ones can be thrown whole. After a couple of minutes, add 100 ml of cream, you can take sour cream and even mayonnaise, salt and pepper, warm up for 1 - 2 minutes and serve.

Trumpeter meat can be used in any dish that uses seafood, such as risotto.

It's pretty easy to cook a trumpet player.Trumpeter fried, stewed, in vinegar or dry white wine, boiled in any broth - chicken, fish, vegetable or water - is good in any form.

Ta chopper is a screw shell, scientifically - a gastropod mollusk.The leg of the clam, with which it moves along the ocean floor, is the edible part of this shell, which is expensive delicacy in cooking for a long time.

The trumpeter is a natural protein, it is well absorbed and contains not only trace elements necessary for the human body, especially iodine and fluorine, but also vitamins. The high content of glycogen in the meat of the trumpeter helps to maintain strength during serious physical activity, yes italso very tasty.

This shellfish can be eaten raw and has a pleasant sweet taste.

I love to cook a trumpeter. The fried trumpeter in Sakhalin is cooked less often than other dishes from this shellfish, but this is the recipe I prefer.

Products:

Fresh frozen trumpeter - 500 g, bread crumbs - 200 g, black salt and pepper to taste, vegetable oil.

Before cooking, the trumpeter must be properly defrosted - removed from the refrigerator in advance and left at room temperature. ANDuse for defrosting hot water or a microwave oven is not allowed. Of course, no one will forbid you to do this, but the quality of the product will suffer.

Cooking:

Unfrozen The clam can be cleaned out by cutting open the abdomen and removing whatever is inside along with the suction cup. And it is perfectly acceptable to cook it whole. But in any case, the trumpeter must be thoroughly rinsed.

Pour vegetable oil into the pan and heat. Breadcrumbs mix with salt and black pepper. Dip whole washed trumpeter fillets in bread crumbs
breadcrumbs and put in a pan in hot oil.

Like other seafood, the flesh of the trumpeter becomes "rubbery" from prolonged heat treatment.

Seafood is actively conquering the hearts and stomachs of our compatriots. From this review, you will learn how to cook a trumpeter, and how good he is in general.

Breaded

You will need trumpeter meat and batter ingredients. It is better to make the batter rather liquid - it will turn out softer this way. Take herbs, spices, salt at your discretion. An alternative to batter is bread crumbs.

Cooking procedure:

1. Make a batter.
2. Boil the trumpeter for 3 minutes.
3. Heat a skillet with oil.
4. Dip the pieces of meat in the batter, put in the pan and fry until golden brown.

Marinated

Trumpeter salad: recipe

Seafood salads - excellent holiday snack and useful product on every day. An interesting option:

• 1.5 kg of clam meat;
• 1 can of peas or corn
• 2 hard-boiled eggs, finely chopped;
• 4 pickled cucumbers;
• small onion (soak in vinegar);
• a handful of rice.

Everything that's needed:

1. Boil the trumpeter and rice, cool.
2. Grind the rest of the ingredients.
3. Mix everything and season with mayonnaise.

Trumpet fricassee

Garnish and serve.

To the liking Chinese cuisine? By watching the video, you can cook yourself tasty dish like in a restaurant

Nutritionists believe that the use of seafood is essential to maintain human health. They are rich in proteins and minerals. The trumpeter clam is a wonderful representative of the marine world, which often remains in the shade. However, don't be afraid. This product will pleasantly surprise you with its taste and properties.

Have you tried shellfish?

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Cooking options

Culinary experts from all over the world prepare trumpeter meat. It is baked, boiled, fried and stewed. It goes well with vegetables, meat, other seafood and dairy products. Dishes with a trumpeter add flavor to your daily meal. We have selected several interesting options how to cook seafood in home cooking.

With mushrooms

The combination of seafood with vegetables is not only tasty, but also healthy. The recipe for making a trumpeter clam with mushrooms takes a little time and ingredients.

50 minutes Video Recipe Print

It is recommended to serve the dish with rice or boiled potatoes.

Breaded

Seafood in batter - tender and healthy dish that saturates the body with protein.
Cooking time is 15 minutes.

Ingredients:

• trumpeter - 500 gr;
• eggs - 2 pcs;
• flour - 3-4 tbsp. l .;
• sunflower oil - 2 tablespoons;
• salt - a pinch.

Step by step recipe:

1. Prepare a batter from eggs and flour. To do this, beat the ingredients together using a blender. The dough should turn out to be liquid, like for pancakes.
2. Pepper the clam pieces.
3. Dip them in the dough.
4. Heat a skillet with sunflower oil.
5. Fry each slice for 5 minutes.

The calorie content of the clam in batter is 289 kcal per 100 grams.

Proteins - 36.7.

Marinated

Pickled food tastes differently. It turns out to be spicy and interesting. A trumpeter in a bank is perfect for a winter feast. It prepares quickly and easily.

Preparatory stage - 5 minutes.

Cooking time is 45 minutes.

Ingredients:

• shellfish trumpeter - 400 gr;
• onion - 1 pc;
• garlic - 4 cloves;
• carrots - 2 pcs;
• bulgarian pepper - 3 pcs;
• salt;
• sugar;
• tomato paste;
• allspice;
• Bay leaf;
• vinegar - 2 tablespoons

Cooking method:

1. Boil the seafood thoroughly.
2. Chop the onion in half rings, salt it.
3. Pour vinegar over the rings. Leave on for 5 minutes.
4. Remove meat from heat. Allow to cool.
5. Cut the clam into thin strips.
6. Prepare a container for pickling. It can be a jar or a glass.
7. Layer all ingredients: trumpeter meat, onions, garlic, chopped carrots and peppers. Repeat the order until the jar is full. The last layer should be a clam.
8. Boil water for the marinade. Remove from heat.
9. Add all the spices and tomato paste indicated in the list of ingredients to it. Do it to your liking.
10. Wait for the water to cool naturally.
11. Add st.l. vinegar.
12. Pour the marinade over the contents of the jar.
13. Leave it on for a few hours.

The calorie content of the pickled trumpeter is 156 kcal per 100 grams.

Proteins - 23.2.

Carbohydrates - 12.7.

Trumpeter salad

Trumpeter - healthy and tasty seafood. It is rich in proteins and vitamins necessary for the human body. Adding such a product to salads will supplement them with nutrients and also make them more satisfying.

Preparatory stage - 5 minutes.

Cooking time is 15 minutes.

Ingredients:

• shellfish - 1.5 kg;
• canned peas - jar;
• boiled eggs - 2 pcs;
• pickled cucumbers (you can take pickled ones) - 4 pcs;
• boiled rice - 100 gr;
• onion - 1 pc;
• vinegar;
• mayonnaise - 3 tablespoons

How to make a salad:

1. Boil the trumpeter meat in salted water for a couple of minutes.
2. Grind the eggs.
3. Soak an onion in vinegar. You can also pour boiling water over it.
4. Cut the pickles into cubes.
5. In a salad bowl, combine all ingredients.
6. Season with three tablespoons of low-fat mayonnaise.
7. Sprinkle salt and pepper.

The calorie content of the trumpeter salad is 215 kcal per 100 grams.

Proteins - 32.3

Carbohydrates - 15.6.

Summer salad with trumpeter

Preparatory stage - 5 minutes.

Cooking time is 10 minutes.

This option is perfect as an addition to your main course. The salad is light and juicy.

Ingredients:

• shellfish - 0.2 kg;
• leaf lettuce - 1 kg;
• boiled eggs - 2 pcs;
• fresh cucumber - 4 pcs;
• tomatoes - 2 pcs;
• low-fat mayonnaise or yogurt.

Preparation:

1. Tear lettuce leaves with your hands.
2. Boil the clam over low heat.
3. Chop tomatoes and cucumbers.
4. Mix all ingredients in a bowl.
5. Add spices.
6. Fill up light salad mayonnaise.

Calorie content summer salad with a trumpeter - 165 kcal per 100 grams.

Proteins - 16.8.

With mushrooms and beef

The option of cooking clam with red meat may seem extravagant to some housewives. However, such a treat will become the king of the table, impressing all the guests. This dish requires a clam in shells. Clean meat will not work.

The preparation time for the ingredients is 60 minutes.

Cooking time is 40 minutes.

Note! It is very important to thoroughly clean the sand from the clam shells. It is recommended to use a toothbrush for this. The presence of dirt in the shell will negatively affect the properties of the dish.

Ingredients:

• shells - 40 pcs;
• Chinese mushrooms - 10 pcs;
• beef - 350 gr;
• green onions - a bunch;
• garlic - 4 cloves;
• egg - 1 pc.
• soy sauce- 2 tbsp. L.;
• salt;
• black and red peppers.

Cooking method:

1. Defrost sinks, rinse and clean thoroughly.
2. Pour salt water over the clams. Leave for an hour.
3. Cover the Chinese mushrooms with warm water for 40 minutes.
4. Wipe the mushrooms with a dry towel to remove moisture. Cut off the legs.
5. Cut the hats into thin strips.
6. Let the trumpeter cook for 6 minutes. Wait for it to boil.
7. Extract the clam meat from the boiled shells.
8. Grind the beef in a meat grinder or blender.
9. Mix the minced meat with the trumpeter, mushrooms, onions and garlic. Also pour in a raw egg. Stir the mixture well.
10. Add soy sauce and spices.
11. Stuff the shells with a little topping.
12. Send them to a double boiler for 10 minutes.

Note! If you don't have a steamer, you can use a colander that is placed in a pot of boiling water. An example in the photo.

The calorie content of a trumpeter with beef and mushrooms is 304 kcal per 100 grams.

Proteins - 35.9.

Fats - 10.2.

Carbohydrates - 15.6.

Stewed in cream

The most common method for preparing seafood is boiling. However, he is not the only one. Trumpeter clam stewed in cream turns out to be especially tender and juicy, and only 3 ingredients are required for cooking.

Preparatory stage - 8 hours.

Cooking time is 25 minutes.

Ingredients:

• shellfish - 400 gr;
• cream 10% - 250 ml;
• large onion - 1 pc.
• spices to taste.

Step by step recipe:

1. Pour the washed clam meat with a glass of low-fat cream.
2. Refrigerate overnight.
3. Chop a large onion.
4. Fry it in a pan.
5. Catch the trumpeter from the cream, cut into small pieces.
6. Add the clam to the onion in the pan.
7. Pour the cream, in which the trumpeter was pickled, over the languishing ingredients.
8. Add spices.

Note! It is not worth keeping the dish on fire for a long time. The clam can become rubbery. The photo shows an example of the color of a properly boiled trumpeter.

The calorie content of a trumpeter in cream is 170 kcal per 100 grams.

Proteins - 25.

Carbohydrates - 10.6.

Fricassee

Preparatory stage - 5 minutes.

Cooking time is 30 minutes.

Ingredients:

• trumpeter clam meat - 1.5 kg;
• tomatoes - 1.2 kg;
• vegetable oil - 2 tablespoons;
• garlic - 4 cloves.

Step-by-step cooking recipe:

1. Boil a liter of water over medium heat.
2. Add the clams to the pot and cook for 2 minutes.
3. Scald the tomatoes with boiling water, remove the skin from them and remove the seeds.
4. Cut vegetables into cubes.
5. Fry the tomatoes in vegetable oil with the garlic. Bring to a state of thick porridge.
6. Add the sliced ​​trumpeter to the pan.
7. Season with salt and pepper to taste.
8. Leave to languish on small fire for 3 minutes.
9. Serve a dish with boiled rice, fresh vegetables or salads.

The calorie content of fricassee is 180 kcal per 100 grams.

Proteins - 28.6.

The calorie content of the snack is 288 kcal per 100 grams.

Proteins - 34.6.

Fats - 11.3.

Carbohydrates - 12.

Conclusion

Seafood is easy to combine with other ingredients. In the absence of some ingredients, they can be replaced. Recipes can be transformed based on the personal preferences of the hostess. Don't be afraid to combine seafood with vegetables or red meat. Trumpeter shellfish is in perfect harmony with mushrooms, peppers and tomatoes. He absorbs the taste of other products, saturated with their aroma. It is easy to work with it in the kitchen. The meat of a trumpeter is pliable and soft, a hostess of any level can handle it.